I am beginning to like this French Wine stuff. I would be a fool to shun the new world in favor of these, but sometimes I find myself craving a dry, sour wine.

I just ordered a whole case from KLWines. I cannot wait. I got some Loire Valley, a little Bordeux, and a Cotes Du Rhone, and finally not from France but a Primitvo from Italy.

Question?

I just had a Rhone blend and I used my aeration funnel and decanter. The fruit was almost nonexistent till the finish. For a wine like a Cotes du Rhone is it better not to decant and just pour from the bottle to the glass? I know oxygen can work against some wines quickly, is this an example?

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I know oxygen can work against some wines quickly, is this an example?

It depends on a few different factors, spo1977. Perhaps you should refer back to this thread and observe Schoolmarm's comments. Decanting is a good choice if you're drinking a young, well-balanced fruitbomb that's meant to be aged. If it's just your run-of-the-mill Cote-du-Rhone Village or the like, you may have just oxidized the the fruit right out of the wine.

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you may have just oxidized the the fruit right out of the wine.

I did not think it could happen that fast. The idea did not occur to me till after I drank the wine.

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I did not think it could happen that fast. The idea did not occur to me till after I drank the wine.

It's interesting--I've even heard of some well aged (15+ yrs) Bordeaux oxidizing within minutes when decanted. Opinions seem to be extremely varied when it comes to the question of decanting.

Also, I want to note that in my previous post, I was not implying that 'run-of-the-mill' village level wines are inferior and subject to quick structural disintegration. In good vintages, there are some really wonderful village wines that show wonderful structure. One of my favorites right now is 2003 Le Bourgogne de Louis Latour. Great for it's price point. I wouldn't decant it though.

Try Chateau Greysac from Medoc. Very easy to drink, but still maintains the...dignity I would say, of a bordeaux. And, its about $18 a bottle.

Lisa Rene,

Thanks for the reccomendation. Would it be fair to say that Medoc is the ready to drink Bordeaux?

Yes there is a big difference between French and califorinan wines.

More tannic ?
The tannic comes from the grapes, the more you press the grapes, the more you'll have tanins.

I think the main difference is the complexity of wines. French wines are for many more complex than the US wines.
And THE real problem for french wines, is that now, people who drink wines, prefer new taste, more fruity or more simple in their sensation composition (a taste of red fruits etc ...)
And French wines have the second problem : Their wines have to be for many, stocked during a long time to acquier their best.

And for many people now who drink wine like coke in clucs, they cant drink french wines because these are certainly too hard and strengh full for their habits.
Young people are use to drink coke or other drinks. And they begin to be used to easy drinks, and not in a complex wine.


Californian have a good approach of wines, generally you find only yhe name of the cepage on the bottle, and the name of the producer.
But it's easily readable.
And their bottle can be drink on the year, just after you bought it.


And for a generalisation of wines more tanic and acid in france, i think it's a question of experience in wines.

If people used to drink easy wines, sure we'll loose a big knowledge and one of the better wines allover the world.

Stop the juces in win bottles. I speak for many many wines of the new world, big production of wine that will arrive in some years and for winegrower who produce their wine for the demand, and not for the passion of respecting wine and its history

I identify with the original OP. I have tasted and had several French wines with great meals--in France, no less, in case the air matters. I have tasted in Chablis, Beaune and Dijon (so Burgundy), and I still find French wines harsh on my palate. BTW, when not drinking wine, my beverages of choice are milk with breakfast and water with lunch and dinner, so the soda-palate explanation doesn't quite fly with me.

The alternative for me has been California wines, which seem to agree with me much better. Interestingly, about half a year ago I discovered Louis Jadot Villages (Macon-white and Beaujolais-red) and I found these much to my liking. Given that they are much lower-end by most assessments in both rating and price, what does that tell you about me? I don't know. Maybe my palate still needs to age as much as those robust French wines.

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Originally posted by eswrite:
............. what does that tell you about me?

Nice one.

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Maybe my palate still needs to age as much as those robust French wines.

I am gradually transitioning that way. Right now I have this strange craving for a Medoc. When I read a tn that mentions earth, leather, smoke, cedar, cigar box and all that other French stuff it raise an eyebrow, or two. I also like some of the California wines that lean old world. I had a wonderful glass of Frank Family Cabernet at dinner not to long ago.

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Originally posted by eswrite:
Maybe my palate still needs to age as much as those robust French wines.

Needs is the wrong word here, I think. Your palate / preferences may well evolve (or continue to evolve), but that doesn't make your palate "bad" now. One of the things I really enjoy about wine is the vast variety of styles, so "good" wine is simply wine that YOU like.