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"I loved everything about this place...the quality of the food alone merits a must visit," he wrote. "Add the BYO and no corkage....and better yet...no precious sommelier trying to sell us some teeth enamel removing wine with acid levels close to toxic, made by some sheep farmer on the north side of his 4,000-foot foot elevation vineyard picked two months before ripeness, and made from a grape better fed to wild boar than the human species....we all know the type-saving the world from drinking good wine in the name of vinofreakism...”
Here's a link to the full article: http://www.philly.com/philly/blogs/the-insider/Robert_Parker_toasts_Bibou.html.
It's a wonderful example of how divisive the world of wine can be. We have Parker showing us, albeit in a bit of a joke, his perception of the attitudes of those who oppose his view. If this attitude is his opposite then we can only imagine what he likes and thinks of as quality. Interesting to note the wines that he chose to take to Bibou that night though. I wouldn't describe any of those wines as being huge fruit bombs.
In fact they all have bottle age. One thing we can certainly say about Parker is he has a talent for description.
It's a wonderful example of how divisive the world of wine can be. We have Parker showing us, albeit in a bit of a joke, his perception of the attitudes of those who oppose his view. If this attitude is his opposite then we can only imagine what he likes and thinks of as quality. Interesting to note the wines that he chose to take to Bibou that night though. I wouldn't describe any of those wines as being huge fruit bombs.
In fact they all have bottle age. One thing we can certainly say about Parker is he has a talent for description.
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