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To: Raymond Duray who wrote (9037)	3/2/2002 3:13:10 PM
From: Rainy_Day_Woman	Read Replies (2) \| Respond to of 13018

To surrender to ignorance and call it God has always been premature, and it remains premature today. -- Isaac Asimov

To: Raymond Duray who wrote (9037)	3/2/2002 4:16:41 PM
From: X Y Zebra	Read Replies (1) \| Respond to of 13018

For the birds to get drunk on botrytis, they would have to ferment it, as what bortrytis does is reduce the water in the grape and thus increase the sugar content. Then, fermentation, (which needs human help in this case --hic!), would convert the sugar into alcohol. At least that is how I have understood it all these years of Chateau d'Yquem drinking... Please don't tell me all I had to do is play birdie and enjoy the nectar of the gods... [without spending the money] -g- as to.... (quote your URL)... Whether the greatest wines resulting from botrytis are those of Chateau Yquem or German Trockenbeerenauslese is a matter of personal taste. Both are big and luscious, have an intense rich texture, flowery bouquet and an unmatched elegance. The often magnificent wines that result from exposure to botrytis need no apologies for their sweetness, which has been achieved only at great expense and difficulty. These wines are meant to be drunk as aperitifs, with fresh foie gras and with desserts such as cheesecake, ripe fruits and sharp cheeses. With all due respect to Mr. Daniel Rogov (the author)... the first bolded part probably means that he has not drunk enough Chateau d'Yquem as it simply is a far superior wine (and widely so accepted). Chateau d'Yquem is in a category of its own --according to the French classification of 1855 of Bordeaux wines, (the Medoc more specificly and in 1973 was revised), it is the ONLY Great First Growth (Grand Premier Cru) of the Sauternes region, with several other Sauternes wineries classified as First Growths (Premiere Cu). winespectator.com (go down about 3/4 of the page) True, such classification is only for Bordeaux wines, but it does have weight. Burgundy does not have such system, as it is a more difficult region same thing in Germany. Both have a more general system in the "Appelation d'Origine Controlee" (Control of Origin Denomination, or DOC Denominazione di Origine Controllata). I am not making the German wines (from auslesse, to trockenberenauslesse) any less as they are superb on their own right... But d'Yquem it truly is in a class of its own. As for the second part... I will say that Count Alexandre de Lur Saluces (onwer of the Chateau) has been reported answering to the question: What is Chateau d'Yquem best served with ? "Everything" he said... of course, I realize that is a biased answer. -g- chateau-yquem.fr