Comments on: Carmenere: The Great Lost Grape of Bordeaux Gets A Troubled Chilean Makeover

By: 1WineDude

1WineDude — Wed, 04 Nov 2009 23:24:10 +0000

Great question – probably fodder for an entire post, actually. I used to think that some varieties had limits, but then I had those in the hands of great winemakers and they made captivating wines…

By: Dylan

Dylan — Wed, 04 Nov 2009 23:09:15 +0000

Joe, your post got me thinking about something. Do you believe every varietal has the potential to be great? Is there such a thing as a varietal incapable of creating great wine?

By: Margaret

Margaret — Wed, 04 Nov 2009 16:20:27 +0000

Indievintner is right on the money with this one… The earliest Carmenere's had high pyrazine levels because they were vinifying it like Merlot… but Carmenere ripens a good month later and when left to hang, it loses the green and develops the lush fruit and rich spice (black pepper is the most common)…
Should be a great tasting tonight and I'm looking forward to your comments!

By: Wine Harlots

Wine Harlots — Wed, 04 Nov 2009 15:24:32 +0000

You might try to elevate the discourse, but I'll bring it right back to the gutter.
Once a wine harlot, always a wine harlot.
Sigh….

By: 1WineDude

1WineDude — Wed, 04 Nov 2009 14:57:10 +0000

So it's gonna be *that* kind of party, eh?