America's #1 Online Cigar Auction
first, best, biggest!

Last post 3 hours ago by Speyside2. 1790 replies replies.
36 Pages«<789101112131415>»
What wine you whinos drinking 1,000,000??
Jump to Bottom | Previous Topic | Next Topic
frankj1 Offline
#501 Posted: Mon, Apr 24 2017, 7:23 PM EST
Joined: 02-08-2007
Posts: 44,211
Speyside wrote:
3> Rose's are a great wine. For the winery they are essentially free wine, to intensify their red wines after 1 to 3 days of fermentation they bleed off 10% of the juice. You may have noticed that rose's can be orange, pink, or light red in color. This is due to the grape type, and the length of time before bleed. Rose's come from all over the world, but I stay away from Italian and Chilean rose's since they are sweet like a White Zinfandel more often than not. Rose's are always refreshing due to their acidity level, lack of tannins, and fermenting in stainless steel. Due to the lightness of the skin contact the fruit is light and bright. Usually Strawberry. Don't overpay for a rose, a $30 one is no better than an $8 one. Don't over chill one, it is still a red wine in nature. Try 1/2 hour in the fridge and then adjust from there to suit your taste. Rose is a great food pairing wine due to its acidity level and the lightness of its fruit. It will pair nicely with melon, or chicken, though it is not a red meat wine. Finally the type of grape used does make a difference in the rose. Rose's from big beast grapes like Tennant or Cabernet Sauvignon actually improve with age, though it is certainly not needed. Pinot Noir or Grenacha roses drink best when young. The rose will take on characteristics of the grape it is produced from, just much lighter. The reason that the acidity is more noticeable in a rose than a red is that secondary fermentation does not occur.

great info, can't thank you enough
Speyside Offline
#502 Posted: Wed, Apr 26 2017, 10:15 PM EST
Joined: 03-16-2015
Posts: 13,106
4> Alsatian and Tyrolean white wines. Pinot Gris, Pinot Blanc, Gewurtztraminer, Riesling, Auxurrois Blanc, Muscat, Sylvaner, and Chasselas. Wines we know a little bit about, but should learn more about. They also grow well in Oregon and New Zealand. Truly some of the great white wine in the world. Probable best know is Pinot Grigio, which is unripe Pinot Gris. Try any of the above with a light chill, say an hour in the fridge. Note, do not get Swiss Chasselas. These wines have great fruit flavors that range from white pear to pineapple. Expect to pay about $15.00. The reason not to overchill a white is all you are doing is hiding flaws in the wine, and the colder the wine the less flavor it has. Also do not dismiss field blends, they can be superb. These are wines to sip, or pair with a meal. I prefer sipping them.
Speyside Offline
#503 Posted: Thu, Apr 27 2017, 9:46 AM EST
Joined: 03-16-2015
Posts: 13,106
2015, Domaines Schlumberger Pinot Gris Les Princes Abbes, Alsace, France.

Delicate nose of apricote, orange marmalade, and pineapple. Soft, velvety mouth feel. Flavors of apricote, and white pear. Nice acidity and minerality. A great sipper last night. Pairing it tonight with pork tenderloin that has an apricote glaze.
ZRX1200 Online
#504 Posted: Fri, Apr 28 2017, 4:54 PM EST
Joined: 07-08-2007
Posts: 60,580
Flight tasting at Cowhorn vineyards, small local place, nothing over 200 cases. Their white and reds were both outstanding, we drank a bottle of Syrah and got a bottle of Voigner and reserve red (another Syrah).

Now we're at our favorite winery Serra, doing a flight then a glass. I touted their Rose (all pinoit grapes aged on stainless) from last time and now it's way better. All Temprinillo grapes aged on stainless, AMAZING (were buying 2 bottles). Next taste is their Cab Franc
frankj1 Offline
#505 Posted: Fri, Apr 28 2017, 6:07 PM EST
Joined: 02-08-2007
Posts: 44,211
Allen, I will look more closely at whites with your info in mind, but normally i just have a few around I guess at. Caren won't drink reds, and says she likes whites but then hardly has any once opened.

Guessing once again, tonight I am having a glass of $9/bottle Chateau Ste Michelle Columbia Valley Riesling 2014 (100% vinifera rootstock, what ever that means). Having it with a riced cauliflower stir fry with chicken, yellow peppers, onions asparagus, string beans, a little stir fry sauce and a dash of green sriracha.

on the label, the wine is rated smack in the middle of the dry/sweet meter...to me it is a tad toward sweeter than medium. yet it seems to be OK with the meal. Think I might want just a step or two dryer. 12% abv
deadeyedick Offline
#506 Posted: Fri, Apr 28 2017, 8:09 PM EST
Joined: 03-13-2003
Posts: 17,068
One of my favorites from that area is Hogue Riesling.
frankj1 Offline
#507 Posted: Sun, Apr 30 2017, 5:52 PM EST
Joined: 02-08-2007
Posts: 44,211
tonight, Koenig Pinot Blanc Vin d'Alsace 2014. 12% abv. 90% pinot auxerrois-10% pinot blanc...so why is it considered a Pinot Blanc Spey?

Allen, I had it with chicken, but going forward I'd just pour it as a sipper on a late afternoon summer day, or even after dinner, much like I'd use a rose, but it's almost the opposite...this has sweetness not often found in roses and despite low acidity it was still quite refreshing.

Liking more now after dinner. Would buy again but want to explore others from Alsace. You may have led me to whites I can enjoy more than I have been...great, just what I need. A new line of alcohol!

BTW, $10 at the local Wegman's Super Market.
Speyside Offline
#508 Posted: Sun, Apr 30 2017, 7:18 PM EST
Joined: 03-16-2015
Posts: 13,106
In France wines are labeled by region. So the legal important part is that it is labeled from Alsace. It is odd that it was not labeled Auxerrois. Even more odd that it was not simply labeled Vin d'Alsace. That is how a blend is usually labled. Any wine from Alsace pairs best with spicy food. But I find I like them best as sippers. There is more acidity than you would think, since it goes through malalactic fementation. Also using natural yeast adds to the softness of the acidity. Natural yeast is yeast from the air in the winery. The reason the sweetness seems different is due to the acidity balancing it out. As opposed to being cloying, it is refreshing. Glad you liked it, I thought you might.
Speyside Offline
#509 Posted: Sun, Apr 30 2017, 7:25 PM EST
Joined: 03-16-2015
Posts: 13,106
Quality Alsace producers, some spelled wrong, Trimbach, Huegel, Pierre Sparr, Lorentz, Schoffit, Weinbach, Zind Humbrect, Schlumberger, Beyer, Deiss, Josmeyer, and Ostertag.
frankj1 Offline
#510 Posted: Sun, Apr 30 2017, 7:35 PM EST
Joined: 02-08-2007
Posts: 44,211
Speyside wrote:
Quality Alsace producers, some spelled wrong, Trimbach, Huegel, Pierre Sparr, Lorentz, Schoffit, Weinbach, Zind Humbrect, Schlumberger, Beyer, Deiss, Josmeyer, and Ostertag.

definitely saw Huegel there
Speyside Offline
#511 Posted: Sun, Apr 30 2017, 10:19 PM EST
Joined: 03-16-2015
Posts: 13,106
So why do certain red grapes drink well in warm weather and others don't? Or for that matter, why does a Pinot Noir from Sonoma Coast drink well in warm weather, and a Napa Valley Pinot Noir does not? Acidity, pure and simple. Red grapes that grow well where night time temperatures drop below 70 degrees Fahrenheit are great summertime reds because they maintain higher acidity. The pores on the underside of a grape leaf close at 70 degrees and lower. When the pores are open the grape looses acidity. Also, these grapes have a different physiological maturation. They never become fruit bombs, nor do they become big wines. They are best in the summertime served with a light chill, say 1/2 hour in the fridge. Three grapes come to mind, Pinot Noir, Gamay, and Barbera. The Pinot Noir can be from many regions. The Gamay is actually Beaujolais. The Californian versions grow in to warm of a climate. The Barbera is Italian. Mind you, this all is a generalization. If you like Shiraz in the summertime drink Shiraz. Though northern rhones, which are Syrah, will drink better in the summertime because they have a higher acidity level. Due to the weight of a northern rhone I would never chill it.
frankj1 Offline
#512 Posted: Sun, Apr 30 2017, 10:55 PM EST
Joined: 02-08-2007
Posts: 44,211
per my PM, reading this after experiencing is of more value as a learning tool for me/my brain.
Hank_The_Tank Offline
#513 Posted: Mon, May 1 2017, 3:12 PM EST
Joined: 11-15-2016
Posts: 3,677
Tried the Kentucky Bourbon Barrel Blackberry Porter...pretty good.
frankj1 Offline
#514 Posted: Mon, May 1 2017, 4:46 PM EST
Joined: 02-08-2007
Posts: 44,211
Hank_The_Tank wrote:
Tried the Kentucky Bourbon Barrel Blackberry Porter...pretty good.

sounds like beer
Speyside Offline
#515 Posted: Mon, May 1 2017, 9:15 PM EST
Joined: 03-16-2015
Posts: 13,106
What effects your ability to taste. Your nose has a huge effect on taste. About 80 percent of what you taste is effected by smell. You will notice this with wine if you do either of the following. Pinch your nose closed and take a swollow. The wine will have less flavor. Hold wine in your mouth and suck air through it, its flavor will intensify. Also how the wine flows into your mouth from your glass has a large effect on your taste. Take one wine and try it in a bordoux glass, then try it in a reisling glass. You will think you have drank 2 different wines. Different areas of your tongue will pick up different tastes. Salty, bitter, sour, sweet, and savory are distinguished by different areas of the tongue. Most people have about 10,000 taste buds on their tongue, some more some less. Those with more will find more subtle flavors. What you are eating will change your perception of taste of a wine. If the wine starts to taste bad clean your palate. Either eat a piece of French bread, or drink some water.
frankj1 Offline
#516 Posted: Mon, May 1 2017, 9:48 PM EST
Joined: 02-08-2007
Posts: 44,211
if there's no French bread in the house, will challah work in a pinch ?
Speyside Offline
#517 Posted: Mon, May 1 2017, 10:33 PM EST
Joined: 03-16-2015
Posts: 13,106
LOL, I would think so.
Hank_The_Tank Offline
#518 Posted: Tue, May 2 2017, 9:40 AM EST
Joined: 11-15-2016
Posts: 3,677
frankj1 wrote:
sounds like beer


Whoops
Speyside Offline
#519 Posted: Fri, May 5 2017, 9:37 AM EST
Joined: 03-16-2015
Posts: 13,106
So why are Cotes du Rhone such a great value? They get much larger production than expected due to the stoneyness of the soil. The stones retain heat over night which creates a larger crop without diluting the grapes. Also, they have wonderful herbal flavors due to the Garrigue (wild herbs) that surround the vineyards which causes cross polination. The northern Rhone reds are Syrah, or Syrah with a small percentage of Viognier. The southern Rhone reds are primarily Syrah and Grenache, with many local red grapes mixed in. So you get a great diversity of wine in southern Rhone reds. For great in expense reds try a Cotes du Rhone. You can find them as low as $6.00 a bottle.
Speyside Offline
#520 Posted: Sat, May 6 2017, 3:48 PM EST
Joined: 03-16-2015
Posts: 13,106
2013, Domaine Jean Chauvenet, Nuits Saint Georges, Les Bousselots, 1er Cru, Burgundy, France.

Barnyard nose, earthy, mushroom, and blackberry flavors. Long finish.
frankj1 Offline
#521 Posted: Sat, May 6 2017, 4:19 PM EST
Joined: 02-08-2007
Posts: 44,211
went with a Portuguese red last night, really easy to enjoy as a sipper before dinner...and knowing me, super cheap.

Herdade Das Albernoas 2014

aradonez 60% trincadeira 20% castellao 20%
Speyside Offline
#522 Posted: Sat, May 6 2017, 11:07 PM EST
Joined: 03-16-2015
Posts: 13,106
Aragonez? Interesting blend, Aragonez is another name for Tempernillo. Trincaderia is a port grape also called Tinta Amarela. Tinta Castellao is an ancient grape sometimes used in port.
patrickh44231 Offline
#523 Posted: Sun, May 7 2017, 9:12 AM EST
Joined: 09-24-2009
Posts: 1,510
Sarah's vineyard. We drank all the wine and stayed late. Don't know is what grapes were in it but fun was had.
frankj1 Offline
#524 Posted: Sun, May 7 2017, 10:25 AM EST
Joined: 02-08-2007
Posts: 44,211
Speyside wrote:
Aragonez? Interesting blend, Aragonez is another name for Tempernillo. Trincaderia is a port grape also called Tinta Amarela. Tinta Castellao is an ancient grape sometimes used in port.

hmmm, surprised it didn't cross over med into sweet. Very soft and easy to drink.
Speyside Offline
#525 Posted: Sun, May 7 2017, 4:07 PM EST
Joined: 03-16-2015
Posts: 13,106
Port grapes will actually produce dry wine. The fortification of port causes fermentation to stop leaving a sweet wine. The yeast stops working due to an alcohol level higher than the level the yeast ferments to.
frankj1 Offline
#526 Posted: Sun, May 7 2017, 6:50 PM EST
Joined: 02-08-2007
Posts: 44,211
had no idea, pretty interesting.
Speyside Offline
#527 Posted: Sun, May 7 2017, 7:08 PM EST
Joined: 03-16-2015
Posts: 13,106
The reason port exists is also interesting. During the Napoleonic wars England could not obtain French wine and looked for a subsitute. Wine from any other country went bad before it reached England by boat. Portugal added alcohol to the wine during fermentation to stablize it for long transport. And so port wine was born.
frankj1 Offline
#528 Posted: Sun, May 7 2017, 7:13 PM EST
Joined: 02-08-2007
Posts: 44,211
Speyside wrote:
The reason port exists is also interesting. During the Napoleonic wars England could not obtain French wine and looked for a subsitute. Wine from any other country went bad before it reached England by boat. Portugal added alcohol to the wine during fermentation to stablize it for long transport. And so port wine was born.

that is interesting.

I add alcohol to me before long trips too.
deadeyedick Offline
#529 Posted: Sun, May 7 2017, 7:18 PM EST
Joined: 03-13-2003
Posts: 17,068
frankj1 wrote:
that is interesting.

I add alcohol to me before long trips too.



Maybe this is why you are portly?
ZRX1200 Online
#530 Posted: Sun, May 7 2017, 7:36 PM EST
Joined: 07-08-2007
Posts: 60,580
^ and a genius.

Serra Rosa Marie 2016.

Addicting Rose, never thought I'd crave one.
frankj1 Offline
#531 Posted: Sun, May 7 2017, 7:36 PM EST
Joined: 02-08-2007
Posts: 44,211
deadeyedick wrote:
Maybe this is why you are portly?

I can only blame myself for that...
tailgater Offline
#532 Posted: Sun, May 7 2017, 7:50 PM EST
Joined: 06-01-2000
Posts: 26,185
deadeyedick wrote:
Maybe this is why you are portly?


Portly?
Heck, he's nearly one tawny.
frankj1 Offline
#533 Posted: Sun, May 7 2017, 7:55 PM EST
Joined: 02-08-2007
Posts: 44,211
talking scale says "hey! one at a time."
Speyside Offline
#534 Posted: Mon, May 8 2017, 10:50 PM EST
Joined: 03-16-2015
Posts: 13,106
2014, Mason Tardieu-Laurent, Condrieu, Rhone Valley.

Honeysuckle and orange blossoms nose. Flavors of Kieffer lime, and Cara Cara oranges. Velvety textured mouth feel. Very refreshing.
frankj1 Offline
#535 Posted: Tue, May 9 2017, 7:02 PM EST
Joined: 02-08-2007
Posts: 44,211
2015 Mont Gravet Rose...100% cinsault

label says fresh and fruit forward dry rose, and it is

south of France
Speyside Offline
#536 Posted: Tue, May 9 2017, 7:28 PM EST
Joined: 03-16-2015
Posts: 13,106
Cinsault is a blending grape in the southern Rhone Valley. It makes great reds and rose's on it's own, usually from the Languedoc-Roussillon region. The label description sounds spot on.
frankj1 Offline
#537 Posted: Tue, May 9 2017, 7:34 PM EST
Joined: 02-08-2007
Posts: 44,211
had some with dinner...good pairing.
had some a little after dinner, good alone.
SmokeMonkey Offline
#538 Posted: Tue, May 9 2017, 8:30 PM EST
Joined: 04-05-2015
Posts: 5,688
Semi-embarrassed, I've dipped my toe into the boxed wine pond tonight. With the diet I'm on, I can't have wine as often as I'd like and this seemed a good solution. So it's Black Box 2015 Pinot Noir. It is decidedly just ok.
Speyside Offline
#539 Posted: Tue, May 9 2017, 8:36 PM EST
Joined: 03-16-2015
Posts: 13,106
Try Bota Box, it isn't great wine, but it is better than Black Box, IMO. Big House is also better. I have not tried either Pinot. Only the red Zinfandels.
SmokeMonkey Offline
#540 Posted: Tue, May 9 2017, 8:42 PM EST
Joined: 04-05-2015
Posts: 5,688
I wanted Bota, but my grocery didn't have their Pinot. After this, I may go further afield in search of it. Mrs Monkey doesn't drink much red, and I'd be throwing away half bottles otherwise. This, in theory, fits the bill. But the Black Box is not ideal.
Speyside Offline
#541 Posted: Wed, May 10 2017, 9:56 PM EST
Joined: 03-16-2015
Posts: 13,106
2015 Georges Deboeuf, Fleurie Chateau des Deduits, Beaujolais, France.

2009, Chateau Fayau, Cadillac, France.

Cheese plate.
Pork Tenderloin with plum sauce.
Tossed salad with Champagne vinegarette.
Fresh blueberrys with vanilla bean ice cream.
frankj1 Offline
#542 Posted: Wed, May 10 2017, 10:06 PM EST
Joined: 02-08-2007
Posts: 44,211
Speyside wrote:
2015 Georges Deboeuf, Fleurie Chateau des Deduits, Beaujolais, France.

2009, Chateau Fayau, Cadillac, France.

Cheese plate.
Pork Tenderloin with plum sauce.
Tossed salad with Champagne vinegarette.
Fresh blueberrys with vanilla bean ice cream.

so you gave the help the night off?
Speyside Offline
#543 Posted: Thu, May 11 2017, 6:21 AM EST
Joined: 03-16-2015
Posts: 13,106
After that much good wine they could have been dancing in the streets and I would not have known.
frankj1 Offline
#544 Posted: Fri, May 12 2017, 8:27 PM EST
Joined: 02-08-2007
Posts: 44,211
2012 Bread & Butter riesling Napa
enough sweetness to be a good sipper, almost enough acidity to be a great match for the spiced up turkey burgers I had for dinner
Speyside Offline
#545 Posted: Fri, May 12 2017, 10:06 PM EST
Joined: 03-16-2015
Posts: 13,106
2013, Polka Syrah lot D, Marchigue, Chile.

Jammy blackberry nose. Blackberry, peppery spice, chocolate, and a big rich texture.

Bruschetta
Grecian style Australian lamb chops
Fresh mozzarella, fresh basil, and grape tomato
Steamed wild rice
Poached Braeburn apples drizzled with chocolate
shaun341 Offline
#546 Posted: Sat, May 13 2017, 6:25 PM EST
Joined: 08-02-2012
Posts: 8,826
2012 Tatouage Encre

Not as fancy as Speyside but paired it with a NY Strip steak, perogies, and roasted brussell sprouts. Was a good dinner
Speyside Offline
#547 Posted: Sat, May 13 2017, 9:08 PM EST
Joined: 03-16-2015
Posts: 13,106
Sounds delicious.
Speyside Offline
#548 Posted: Sat, May 13 2017, 9:18 PM EST
Joined: 03-16-2015
Posts: 13,106
2015 Mark West Pinot Noir, California.

Brambly, cherry nose. Strawberry and Bing Cherry flavor. Rather light, a nice sipper on the patio on a warm evening. Could have put a light chill on it.
Speyside Offline
#549 Posted: Mon, May 15 2017, 10:01 PM EST
Joined: 03-16-2015
Posts: 13,106
2015, Ch L'Etoile Trouseau Cotes du Jura, France

Dark stone fruit nose, flavors of cassis, elderberry, and mulberry. Quite interesting and unique.
frankj1 Offline
#550 Posted: Mon, May 15 2017, 10:53 PM EST
Joined: 02-08-2007
Posts: 44,211
Spey, are we ever gonna meet?
Users browsing this topic
Guest (5), ZRX1200
36 Pages«<789101112131415>»
Back to Top