Bordeaux Wine Enthusiasts

https://www.theatlantic.com/science/arc ... ne/569053/

A friend of mine is doing his doctoral thesis on this very subject.

Alex R.

It seems to me that warmer temperatures have been good for the smaller estates farther from the river.

We’re all doomed.

JimHow wrote:We’re all doomed.

I plan on dying someday anyway, still working on the how and when though.

Syrah from Bordeaux?!?! No way this guy will be buying.

Good news! This means the quantity of classoc Bordeaux is going to decrease once T is too high...So, I should stop drinking Bordeaux all together and keep the bottles for my grand children...
Bugger, I have not got any...

Up until the early 1900’s, Bordeaux winemakers routinely added percentages of Northern Rhône Syrah’s in weak vintages kind of like what Palmer did with their Historical 19th Century Wine L2004 offering where they added in 15% Syrah and more recently, La Lagune with their Evidence red which is 50%.

When we were at stefan's last fall, someone poured a very old (1920's era?) Echezauc (sp?) that was so dark that it was suspected of getting the Hermitage doping.

So I suppose the ancient -- and dishonorable -- tradition of debasing Bordeaux is coming back into fashion.

A huge hoax, perpetrated by the Bordelaise to sell wine and keep climate scientists living in the (warming) lap of luxury. Hard working petroleum sector employees are going broke and suffering indignities from this fake war on hotter temps and innocent fossil fuels.

In a few years, Shiraz from Bordeaux?

Nic