Ahhh Help

[Randy Caparoso]

Thanks for the welcome-back-committee! I always loved the Wineboard, but my life has gone through incredible upheavals this past year. But I've still been writing (check out either www.wineloverspage.com/randysworld or www.novusvinum.com).

Getting back to some of the points...

First, the '84 Volnay: Of course, the wine merchant says "it's good now, but could use a few years." It could be 50 years old, and a wine merchant would say that. How many merchants would say that "it's too old, and so I don't recommend that you buy it?" That would be a very lonely club.

Barbera: Yeah, it's great with anything dowsed with balsamic vinegar to balance the acid, and fatty meats certainly help absorb the little bit of tannin most of the producers have been beefing up their Barberas with lately.

Happened to have chatted with Harry Peterson-Nedry, owner/winemaker of Chehalem, recently. He is really high on his '99s. It's a serious vintage for him -- deep, full structured, tremendous fruit. In fact, unlike a lot of other Oregon producers, his '99s are bigger than his '98s. So if you did go ahead and try it, I'm sure it was a real treat. If you see his "Rion Reserve," by the way, it's even better.

Couldn't resist throwing in those last few comments...

[This message has been edited by Randy Caparoso (edited 03-24-2002).]