by Andrew Lumpkin » Wed Jun 06, 2007 1:01 am
Howie,
I certainly appreciate your comments. I agree, it needs to be easier to navigate. I am planning to do a revision that will allow easier navigation by wine, not just by temperature. Currently, the easiest way to search the database is to use the search field for a specific wine. You can mouse over for the description. Don't worry though, we'll get it more intuitive soon.
In regards to Auxerrois, that's a tough wine to nail down. It is a red variety (which I will add to the database tomorrow) from Cahors and an important white variety from Alsace used mainly as a blending grape. Pinot Gris from Alsace is often called Auxerrois Gris and Moselle Chadonnay used to be called Auxerrois Blanc, differing from Auxerrois Blanc de Laquenexy, which is the variety known today as Auxerrois in north east France and Luxembourg. I'm confused!!
Oh wait, one other thing, Auxerrois enjoyed fame in the 80s when South African Chardonnay clippings turned out to be Auxerrois.
So ... I'll try to clarify a bit on my site tomorrow.
Cheers and good night,
Andrew
The same red wine will taste 'hot and thin at 22° C, supple and fluid at 18° C, full and astringent at 10° C." Emile Peynaud was a Legendary Bordeaux Oenologist and author of The Taste of Wine. (2nd edn. New York, 1996). "
