Great video for a zinfandel festival

[Jenise]

Too bad it's in Paso!

http://www.youtube.com/watch?v=1R3EnZdhYok&feature=player_embedded

(Thanks, Jim.)

What a great ad!

Probably better than being there!!

Thanks for the link, Jenise -- I'm still smiling.

Regards, Bob

[Jenise]

What a great ad!

Probably better than being there!!

Unfortunately, that is for the typical palate in this forum, that would be true!

What a great ad!

Probably better than being there!!

Unfortunately, that is for the typical palate in this forum, that would be true!

Are you alluding to the tendency to ripen the Zin to the max in that part of CA?

Jenise,
Watchoo talkin about?
nice ad though!
-Shaji

[Jenise]

What a great ad!

Probably better than being there!!

Unfortunately, that is for the typical palate in this forum, that would be true!

Are you alluding to the tendency to ripen the Zin to the max in that part of CA?

Yup. Mind you, I've definitely enjoyed some Paso wines especially while visiting there--but once I get back home the high alcohols are problematic.

We feel the same way about a bottle from anywhere, if we can't drink the bottle at dinner time without getting half loaded that's the last time for that particular wine.

Gosh, Lou, I hadn't thought of that in just that way, but I agree 100%. Thanks.

Great video.

Lou and Bob, I'm not a fan of high alcohol wines in general, I just don't like perceived heat on palate. And one reason I love Mosel Riesling for picnics etc is at 8% I can open a bottle for Betsy and I and not worry about driving. But I confess to finding concern about getting half loaded a curious argument against PR. I know Lou is (like myself) a big ESJ fan. I just looked at 2 handy bottles, the 05 Parmalee and WylieF syrahs, one is 14.4% and one 14.6%. I just looked up Peachy Canyon winery (because I remembered driving Peachy Canyon Rd when going through PR). First 3 Zins listed are 14%, 14.8%, 14.9%. So basically the same as Steve's. Even if PR Zin averages 16% (which I doubt, but maybe) the difference in alcohol between that and Steve's Syrahs is about the same as leaving 2 ounces of the Zin after drinking 23 ( or making dinner 2 hours and 15 minutes rather than 2 hours from a BAC viewpoint). I'm all for bashing high alcohol wines, but I think that's a weak argument.

I agree with Dale. Everything should be enjoyed on how it all comes together - not whether the label shows high alcohol or not. Wine like books should not be judged by it's cover (unless there are cute puppies on the label ) and wine of all things should not be restricted within a rigid box (unless they are boxed wines )

Great video.

Lou and Bob, I'm not a fan of high alcohol wines in general, I just don't like perceived heat on palate. And one reason I love Mosel Riesling for picnics etc is at 8% I can open a bottle for Betsy and I and not worry about driving. But I confess to finding concern about getting half loaded a curious argument against PR.

Hi Dale,

I must confess I'm really out of the loop after being away from a couple of years from drinking and writing about wine on a regular basis. In the old days, I tried to be analytical, but I must say that for the past couple of months almost all my reactions are emotional and focused on pleasure.

I really enjoyed the video, but really didn't spend any time on Paso Robles -- my original comment was directed to Wine Festivals in general, at least out door ones. I've probably attended 25 over the years -- the pinot noir one in Oregon where the heat was unbelievable, several in New Jersey where all the fruit wines give you sticky hands, several in Virginia where humidity and heat make it really tough to taste wines. I love sitting around with folks and trying lots of different wines (as you know), but I've never truly enjoyed an outdoor wine festival. Newly Hedonistic Bob needs to write his future critiques with a bit more clarity.

Similarly, my response to Lou was an expression of pure hedonism -- I don't enjoy wine especially with food when I get a little tipsy. And, I'm not sure there is really a close correlation between the stated percentage of alcohol and whether I get that unpleasant feeling -- some high alcohol wines don't do it to me, maybe because of excellent balance or because I sip slower or whatever. In any event, my comment wasn't an attack on high alcohol wines, but just a moment of self discovery -- I hadn't thought before Lou mentioned it how much I dislike that tipsy feeling -- somehow it ruins the food and the wine and perhaps my ability to converse as well. Again, the Hedonist will write more clearly in the future.

Thanks for catching me up, Dale. Regards, Bob
Regards, Bob

I agree with Dale. Everything should be enjoyed on how it all comes together - not whether the label shows high alcohol or not. Wine like books should not be judged by it's cover (unless there are cute puppies on the label ) and wine of all things should not be restricted within a rigid box (unless they are boxed wines )

I didn't mean to make a sweeping generalization about any area but there are a great deal more really high alcohol Zins found around Paso Robles than there is in most of say Dry Creek Sonoma. Actually wines West of highway 101 are usually very different than wines east of 101. Think West of 101 usually lower extraction and alcohol, naturally some exceptions. Of course balance is what really counts.

Lou and Bob,
I wasn't disagreeing with idea that PR makes really big and often overly alcoholic wines. Just pointing out that a degree of alcohol is quite little in context of sobriety, which is often used as an argument. As far as BAC, I think that's a fair argument if one usually only drinks 8% MSR Riesling or 12% Loires. But not really legitimate if you approve of other 14.x wines.
Me personally, I own 4 PR wines, A couple Tablas Creeks, a couple Terry Hoages (bought because it was a charity mixed case, but kind of like in the style). But my argument is with how the alcohol tastes. 14 v. 15 can be huge in questions of balance, but not so much in questions of BAC.

I wasn't disagreeing with idea that PR makes really big and often overly alcoholic wines. Just pointing out that a degree of alcohol is quite little in context of sobriety, which is often used as an argument. As far as BAC, I think that's a fair argument if one usually only drinks 8% MSR Riesling or 12% Loires. But not really legitimate if you approve of other 14.x wines.

.
In my case, I don't think BAC really has much to do with the tiddly feeling I sometimes get, Dale. It would be interesting to test it scientifically -- damn, that analytical thing keeps poking up into my thinking. I'm pretty sure the feeling comes at times with a personal low BAC and sometimes with a high BAC.

In any event, I don't like the feeling, and avoid wines that engender it. Even a couple of 12.x wines I could find in my notes if I weren't in the Hedonistic mode tonight.

Regards, Bob

PS: It's perhaps worth mentioning that as a poor college student, I spent a great deal of time learning how to get tiddly on only one bottle of beer at the Union. It took about four weeks, but eventually it worked. And, I've worked with guys who could slug down five or more hots of Bourbon, and still draft a really good legal clause. I'm convinced the mind has incredible power to control one's reactions to -- and perceptions of -- BAC. B