What preferences are you leaning to do you prefer reds or whites? If you are new to wine some of the big cabs can be a little much same way with chardonnays if they are really okay. Give me a little background on what you like I work in fine dining for the last 18 years waiter, manager, bartender etc also did some time as a wine rep. I currently wait and I am are company trainer and also do are wine list so I will be happy to point you in some good directions.
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Wine Thread
- Thread starter ccasanova
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... dick... jealous AF! I rent a locker and just closed it down when this Covid shit hit.
We got to talking about mad dog at work the other day
In the OP, I almost posted “I hope this isn’t too gay” lol
In the OP, I almost posted “I hope this isn’t too gay” lol
When we would train up near Monte Romano(sp?), the local kids would come down to the beaches to watch the landings. As a plus, they'd trade homemade wine (in all manner of type of bottles) for MRE's. That wine was some of the best table wine I remember drinking. Good stuff.
You can order through Total Wine. They have an awesome selection and generally speaking very good prices.
Another source is Wine Express. That is typically high end wine though. There are some great bargains to be had on quality wine if you shop carefully.
Thank you @Soulezoo ill check it out. The wife and I have really been enjoying sharing a bottle in the evenings Being able to hear the birds and critters now since traffic is down. Its been real nice.
EDIT: Looks like its not quite as simple to order wine to Texas.
I was aware the state didnt want us ordering spirits online.
EDIT: Looks like its not quite as simple to order wine to Texas.
I was aware the state didnt want us ordering spirits online.
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Anyone use a decanter? Takes every bottle up a huge notch.
I'm so glad I started a winery and built a shooting range on my farm!
I always joked about the Great End of the World and what a person really needs to get by.
Guess I was right :^)
Be sure to check out some non-mainstream grapes, too.
One that grows well in WV (generally zone 4 to 5) and can make a good dry red is Marachel Foch.
There are a few "tricks" needed to make a Foch a bold red, but it can be done!
Beer for tacos, wine for steak!
I always joked about the Great End of the World and what a person really needs to get by.
Guess I was right :^)
Be sure to check out some non-mainstream grapes, too.
One that grows well in WV (generally zone 4 to 5) and can make a good dry red is Marachel Foch.
There are a few "tricks" needed to make a Foch a bold red, but it can be done!
Beer for tacos, wine for steak!
I'm reminded by your comment, that the UK was growing wine grapes just before the last mini ice age.
Seem to recall the UK is making wine again. Hmmm...think I'll go check my cold weather gear and see what needs to be upgraded.
Actually any full bodied dry red. Enjoy!
Malbec, Meritage and other blends that stand up to the sauce and spice
Malbec, Meritage and other blends that stand up to the sauce and spice
$10 decanters work ok.
All you are doing is exposing surface area of the wine to oxygen to let it "open up" the other side to that is you have now exposed the wine and sped up the oxidation process (what ends up killing wine). So now you need to drink that wine in fairly short order. Once opened the wine, like fish, starts to go bad in 3 days.
Now there are solutions to that, like Coravin, that can extend the life of that opened wine.
You know, they aren't at all necessary. First, whites and roses do not benefit from a decanter. Second, there are different devices that will aerate the wine as it's poured thus not exposing the whole bottle to oxidation. This is what most wineries do for tasting. Then at the end of the day, the opened bottles left over are purged with argon and resealed.
I personally use an Aervana electric aerator/pump.
Now that I said that, aerators are good for younger wines that are full bodied (Cabs, Zins, Malbec, Petite Syrah and etc.) For more delicate reds like Borolo or Pinot Noir, decanting may be preferred. Also well aged reds like a Bordeaux or Rioja will benefit more from decanting as aerating can be violent and upset some of the delicate flavors gained from the aging process. Also, if you have an older wine with sediment, decanting is appropriate.
So, lastly, generally speaking, wine made in the US are made for immediate consumption. Wines made in Europe (especially France) are made to lay down in the cellar for a bit and allow the tannins to mellow out. So, following the information from above, if you are opening a nice Napa Cab from the wonderful 2015 vintage, use an aerator and enjoy. If this is a 2004 left bank Bordeaux (how about Pomerol?), then a decanter is your friend.
Now I don't want to put it out that I am providing disinformation, so I want to qualify this as "generally speaking " and not as absolutes. In fact, there are times when decanting an old and oakey Chardonnay is appropriate. Even after I said above that whites don't need it. There's always that "but sometimes". Knowing when and what is the key.
I personally use an Aervana electric aerator/pump.
Now that I said that, aerators are good for younger wines that are full bodied (Cabs, Zins, Malbec, Petite Syrah and etc.) For more delicate reds like Borolo or Pinot Noir, decanting may be preferred. Also well aged reds like a Bordeaux or Rioja will benefit more from decanting as aerating can be violent and upset some of the delicate flavors gained from the aging process. Also, if you have an older wine with sediment, decanting is appropriate.
So, lastly, generally speaking, wine made in the US are made for immediate consumption. Wines made in Europe (especially France) are made to lay down in the cellar for a bit and allow the tannins to mellow out. So, following the information from above, if you are opening a nice Napa Cab from the wonderful 2015 vintage, use an aerator and enjoy. If this is a 2004 left bank Bordeaux (how about Pomerol?), then a decanter is your friend.
Now I don't want to put it out that I am providing disinformation, so I want to qualify this as "generally speaking " and not as absolutes. In fact, there are times when decanting an old and oakey Chardonnay is appropriate. Even after I said above that whites don't need it. There's always that "but sometimes". Knowing when and what is the key.
Haha, I just finished my homemade pizza with a bottle of rose that finished fermenting in the bottle. I'm sitting on about 25 cases that I don't really want to sell to restaurants, so i figured the apocalypse is the perfect time to drink it!
It's actually pretty good since it's dryer than intended, and that's what I like.
The sediment from the bottle fermentation is just extra vitamin B!
But, I prefer a dry red or beer with pizza.
Having this tonight. A very special barrel I won at auction. You can't really see it but the bottle is deep etched and filled with gold leaf. This is a really magnificent, yet still young, wine.
Found the Coppola Claret. Need a white suggestion, wanting to try something light tonight, may cook shrimp pasta with cream sauce.
hahahahahahaha…. I have used that stuff on a 7 day fishing and camping trip in Quetico Park in Ontario.... great stuff out of a box... goes great with Walleye
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An unoaked Chardonnay is perfect. A dry rose' can even pair well. There are a number of Italian whites that work as well as a white burgundy.
So Chablis is not a chardonnay grape, and not aged in oak barrels? Huh, learn something new everyday I guess...
My long time favorite is a good, earthy '82 Bordeaux. This is my favorite bottle and thankfully is relatively affordable when you can find them (by french '82 standards anyway!). With wines it's not only the type, winery, location, etc., that impact flavor, but also the vintage. Every year is different, some dramatically so. Then the fact of aging also changes a wine's flavor. An '82 bordeaux is very different from an '81 or '83 for example.
Well, sorry, I knee-jerked at the Sauvignon Blanc. Chablis is, as you correctly note, Chardonnay grapes and unoaked, and produced in the Chablis region of France. Also E&J Gallo produces chablis in a jug that is a cheap crap mix of white grapes produced in Lodi, CA and no where near France. So do I get at least half credit?
When I mentioned a "white burgundy" above, this is what I was thinking in part with a couple of other wines.
Tried this Pinot Grigio last night. It was pretty good, crisp and sweet, reminded me of Granny Smith apples...wife said it didnt ??
No worries. ? I was thinking to myself "I could have sworn...", but was too lazy to pull out the wine book from the bookcase/library (I have no clue where the wife tucked it away in there), that had mentioned Chablis as an unoaked Chardonnay grape. Glad to know I'm not losing my mind....
This is why I am always hesitant to make specific recommendations. Everyone has their own taste profile.View attachment 7294870
Tried this Pinot Grigio last night. It was pretty good, crisp and sweet, reminded me of Granny Smith apples...wife said it didnt ??
You mentioned Granny Smith apples. Clyde Mays 110 Alabama whiskey has a nose of jolly rancher apple candy and tastes like Granny Smith to me. Others have disagreed.
just for those that need a good cry to go with there wine and a little cheese a tiny violin being played
RE: Boone's Farm... My fave was...TICKLE PINK! In more ways then one!
If you are a newbie to wines, you cannot go wrong with anything by (Paul) Newman's Own. ...and not only their wines. I have not been able to find it anymore at Wal-Mart (blasphemy, I know), but they used to carry a salsa with peach bits that was fantastique! It was similar to Santana's Supernatural peach salsa.
For Sauvignon Blanc, cheap ones are good for cooking chicken and especially fish, like salmon!
For a good juicy steak, nothing like a full bodied Cabernet Sauvignon.
TIP: If you ever run across any bad tasting wine, make a wine cooler with 7-Up or Sprite.
Chateau St. Michelle is a great winery, located in the state of WA
If you are a newbie to wines, you cannot go wrong with anything by (Paul) Newman's Own. ...and not only their wines. I have not been able to find it anymore at Wal-Mart (blasphemy, I know), but they used to carry a salsa with peach bits that was fantastique! It was similar to Santana's Supernatural peach salsa.
For Sauvignon Blanc, cheap ones are good for cooking chicken and especially fish, like salmon!
For a good juicy steak, nothing like a full bodied Cabernet Sauvignon.
TIP: If you ever run across any bad tasting wine, make a wine cooler with 7-Up or Sprite.
Chateau St. Michelle is a great winery, located in the state of WA
Cooking spaghetti tomorrow night. Picked up a few to test out. (We liked the Claret and Decoy so they are the current standards) There’s not a big selection at my local small town grocery. These are top shelf here. However, the largest wine selection in the state is 30 mins away, and we’ll hit it up soon.
snoop dogs new snoop cali red....... look it up
i’m thinking is it going to be a boone’s farm strawberry hill blend or md 20/20 ?
i’m thinking is it going to be a boone’s farm strawberry hill blend or md 20/20 ?
My palate is a bit more refineried, I insist my drink to pare well with Doritos and Dinty Moore.
A few things I've learned about wine after 20+ yrs of airlines and business trips:
- It's harder to get a white wine wrong than it is to get a red wine right
- When at altitude and you can't drink gin or whiskey... choose the white wine. I have rarely enjoyed a red wine above 8500 ft.
- Merlot is the hardest red wine to get wrong.... so if you've got all lower grade red choices your best chance of having a drinkable beverage is the merlot
As someone who was introduced to wine from waitressing at Italian and French restaurants in college, I'm all about finding the right wine to pair with food. So there isn't 'a' wine you can recommend in general ... for me it's all about what's the right wine for what you're eating or doing, even if what you're eating is no more than buttered popcorn or a hot dog. That being said I've always been partial to the Old World wines since that's what I knew. I've recently started getting more into New World ... California, New Zealand, Australia. My suggestion is to get a good book and start to learn ... it's a fun hobby to get into and good news is you can get a pretty good start with a fraction of what you'll spend on guns and ammo! My hubby got me Wine Folly for Christmas last year and it's by far the best, easiest to understand, practical and useful wine book I've ever read. As someone else here said "it's a journey" and it's a lot of fun to be on!
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