Word: crus
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...that need is at its most pressing in Champagne. The aroma of old sneakers or wet newspaper that signals the presence of TCA drives wine lovers to dump grand crus of all stripes down the drain. The problem is accentuated in sparkling wines like Champagne, whose bubbles only serve to volatilize the taint, making it all the more noticeable. Various studies suggest TCA affects anywhere from 1% to 7% of wines, but for Liem, arguing the exact percentage misses the point. "We are talking about a rate of failure - this renders wine undrinkable," he says. "What...
...wine, so the Aussies clearly have a long way to go. But there are good reasons why experts see a promising future. For one thing, the declining value of the U.S. dollar has pushed the prices of quality French wines -- most red Burgundies, for example, and the top-rated crus of Bordeaux -- beyond the reach of all but the wealthy. Meanwhile, thanks to the relative weakness of the Australian dollar (worth 77 cents in U.S. currency), virtually all Down Under wines available in the U.S. are in the moderate-price range (between $4 and $15 per 750-ml bottle...
...merely bare bulbs. In place of lighting changes, Drury ingeniously uses an ironic recording of a public relations tape for Mount Holyoke. The monotone on the tape describes the college with all the functional appeal of a vacuum cleaner salesman and the pretentiousness of a sommelier enumerating his finest crus...
Some of the best of la belle France is within convenient reach of Paris. Less than 200 miles south of the capital lie the vine-covered slopes of Burgundy. Rooms and restaurant tables are plentiful. The grands crus wines, especially those grown on the Côte d'Or, the Slope of Gold, and the Côte de Beaune can be sampled along with lesser vintages at wine caves or the many charming restaurants along the road. The great regional dishes are considerably less expensive than pallid Parisian versions of this essentially peasant food. The one-star Les Gourmets...
BORDEAUX. On the verge of its greatest year ever, the area was drenched by late rains, which diluted the juice. Nonetheless, the grands crus will at worst match 1975, a great year; most St. Emilions will surpass it, as will the sweet white wines of Sauternes and Bársac. This year's Bordeaux are perfumed, full-bodied and richly colored. They should be drinkable in three or four years; further maturing will make them memorable. Most Bordeaux tripled and quadrupled in price in the early 1970s; then their cost was halved. Now they have recovered...