The Wine Thread -- what have you been drinking?

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Cool. I'm on Scott near Cole.

― Michael White (Hereward), Thursday, 1 July 2004 18:09 (twenty-one years ago)

guys, stop derailing my thread.

― AdamL :') (nordicskilla), Thursday, 1 July 2004 18:12 (twenty-one years ago)

ha, i walk by your house most every day. i'm a block off alamo square.

― gygax! (gygax!), Thursday, 1 July 2004 18:12 (twenty-one years ago)

I mean, get a room or something.

― AdamL :') (nordicskilla), Thursday, 1 July 2004 18:12 (twenty-one years ago)

i drank wine with adaml on tuesday night!!!

― gygax! (gygax!), Thursday, 1 July 2004 18:12 (twenty-one years ago)

Slightly more on track.

― Michael White (Hereward), Thursday, 1 July 2004 18:15 (twenty-one years ago)

And then we had steak the next night for dinner. I AM MORE BEEF THAN MAN!

― AdamL :') (nordicskilla), Thursday, 1 July 2004 18:16 (twenty-one years ago)

I had roast beef. The coincidences are alarming.

― Michael White (Hereward), Thursday, 1 July 2004 18:20 (twenty-one years ago)

The Bay loves beef.

― AdamL :') (nordicskilla), Thursday, 1 July 2004 18:23 (twenty-one years ago)

Except for HIPPIES like AKM.

― AdamL :') (nordicskilla), Thursday, 1 July 2004 18:23 (twenty-one years ago)

That peace-loving happy clappy HIPPY.

― AdamL :') (nordicskilla), Thursday, 1 July 2004 18:24 (twenty-one years ago)

BO BAY MON!

― gygax! (gygax!), Thursday, 1 July 2004 18:24 (twenty-one years ago)

We've been going through a case of really good cheap Spanish red this summer: Protocolo 2001, from La Mancha. It's the only good wine I've ever found for less than $5 a bottle in NYC (and I found it in Park Slope, where wine shops never seem to have anything decent under $15). Really good with grilled meat, and its fruitiness (tempranillo grapes) lends itself well to sangria.

Does anyone else shop for wine at Warehouse, on Broadway near Astor Place? They seem to have lots of really good deals on California wines lately, especially red zins and syrahs. And in general their prices are significantly lower than anyone else in the city.

― Dickerson Pike (Dickerson Pike), Thursday, 1 July 2004 18:58 (twenty-one years ago)

i love warehouse, although i use it mainly for liquor. i don't trust their wine recs as much as i do astor's. what are some kinds that you've liked?

― lauren (laurenp), Thursday, 1 July 2004 19:02 (twenty-one years ago)

Where is good place in Bay Area to buy big case of wine like this?

― AdamL :') (nordicskilla), Thursday, 1 July 2004 19:05 (twenty-one years ago)

Um, maybe one of the 12,000 vineyards in Northern California?

― gygax! (gygax!), Thursday, 1 July 2004 19:10 (twenty-one years ago)

what are some kinds that you've liked?

I pretty much only buy wines under $10 or $12, so these aren't high-end, but that goes pretty far at Warehouse.

Red zins: Blackstone, Ravenswood Napa, Kunde. They had Cosentino's "The Zin" 2001 for like $15, a really good deal, but they might be out of it.

Syrah: Steven Bannus, Terre Rouge, Qupe Central Coast. Smoking Loon is pretty good, too, and really cheap ($5 or $6).

― Dickerson Pike (Dickerson Pike), Thursday, 1 July 2004 19:54 (twenty-one years ago)

Thanks for getting this thread going again, Clark. I've just begun to switch from reds to whites due to the hot weather. It's twice as hot in my room upstairs as it is downstairs in the house, too, so I need something cool!

I'll have to give Riesling a go. I think I only tried it once.
I've found I like White Merlot.

― Bimble (bimble), Thursday, 1 July 2004 20:32 (twenty-one years ago)

Local shop had a two odd bottles for months, no price, no hangtag, nothing. Carmelo Rodero Tinto Cosecha 99, Ribera del Duero. So I finally took one to the register, asked how much, he didn't know, I said "how bout $7?" and he said OK, and yeah, it's good + tempranillo, definitely worth it.

― Hunter (Hunter), Thursday, 1 July 2004 20:34 (twenty-one years ago)

gygax, do you ever fear that your cleverness will consume you whole, much like a starving wolf would cannibalize its own offspring?

― AdamL :') (nordicskilla), Thursday, 1 July 2004 22:26 (twenty-one years ago)

Can you run that metaphor by me again Adam? You are implying that he is himself and his offspring, are you not?

― Michael White (Hereward), Thursday, 1 July 2004 22:29 (twenty-one years ago)

YOU FUCKING PEDANTS

― AdamL :') (nordicskilla), Thursday, 1 July 2004 22:34 (twenty-one years ago)

The act of consuming was the metaphor, rather than the wolf/cub dynamic. I admit it was flawed, yet shot through with honesty, spontaneity, AND emotion.

― AdamL :') (nordicskilla), Thursday, 1 July 2004 22:34 (twenty-one years ago)

Hey gygax, what was your wine tip for Trader Joe's? was it Spanish? Chilean? can't find the thread.

― Spencer Chow (spencermfi), Thursday, 1 July 2004 23:09 (twenty-one years ago)

This evening? Lots. Lots and lots.

― Matt (Matt), Thursday, 1 July 2004 23:36 (twenty-one years ago)

No wine, but hendricks gin, the gin in an 18th century medicine bottle, spiced, with juniper coriander and cucumber. The gin that apparently 1 in 1000 gin drinkers like (although there must have been three in the room last night).

― Ed (dali), Friday, 2 July 2004 10:11 (twenty-one years ago)

one month passes...

http://www.wineloverspage.com/graphics/bruc0903.jpg

― gabbneb (gabbneb), Monday, 30 August 2004 20:56 (twenty-one years ago)

Recently, I've been drinking Pascal & Nicolas Reverdy Sancerre, which is delish as usual (Sancerre is a white wine made from Sauvignon Blanc in the Loire region of France; tends to be mineral-y and citrusy - this one is like licking fresh grapefruit off of a slab of clean granite.)

Also, had a great California cab the other day, it was Cenay Cabernet Sauvignon from the Blue Tooth vineyard, 2000 vintage. Very solid, nicely integrated tannins, plenty of tea, chocolate, and blueberry flavor, and significant length.

― webcrack (music=crack), Friday, 3 September 2004 02:40 (twenty-one years ago)

Funny, I was just licking some fresh grapefruit off my granite slab here and reflecting that it would make a lovely flavor for a wine.

I am drinking an organic New Zealand pinot noir (Holmes Brothers Richmond Plains Reserve '00): smoky and cherr-y and quite good.

― Paul Eater (eater), Sunday, 12 September 2004 21:39 (twenty-one years ago)

today was good day, wine-wise. '96 puligny-montrachet. god bless my father.

― lauren (laurenp), Sunday, 12 September 2004 23:19 (twenty-one years ago)

three months pass...

Revive for the Xmas period.

Currently my favorite is a Buzet. La Tuque de Gueyze 2000. A dry but complex red, not overbearing. Well worth seeking out, Nicolas have it for £7.95

I'm also Looking forward to the Michel Lynch 2000 Emma and Tracer brought me back form Bordeaux to give to my Dad for Xmas.

My Christmas dinner wines are:

The aforementioned Buzet
L'Ansierge 2000 Chablis
Mazér Inferno 2001 Valtelline Superiore (a close relation of one of my all time favorites, Nevers Pelaverga Inferno 1997)

For afters:

Van Winkle Family Reserve Rye
Chateau de Maniban Bas Armagnac

And on the side:

Guiness Original
Waitrose Strong Scrumpy Cider

― Ed (dali), Friday, 24 December 2004 22:06 (twenty-one years ago)

We drank Calvet Reserve tonight, which is always in Sainsburys' bargain section and I think I know why. It's the Ann Coulter of wines.

I should be drinking some decent shiznit over the next few days, though, especially at my aunt and uncles - they decant, motherfuckers. And my folks still have some 1960s port left, though it dwindles every Xmas.

― Markelby (Mark C), Saturday, 25 December 2004 00:03 (twenty-one years ago)

I decant everything., there is no other way. Use a washed out milk bottle if need be but decant.

― Ed (dali), Saturday, 25 December 2004 00:06 (twenty-one years ago)

we just decanted some 1980 port, looking good. TMFD on standard wines though

we managed a sauternes with starter, a chassagne montrachet (the dryest wine I've ever had) with the duck and more of the sauternes with pudding. We just opened a bottle of indie Champagne from Epernay, in fact I've got to get back to it......

― Porkpie (porkpie), Saturday, 25 December 2004 19:06 (twenty-one years ago)

with dinner last week, had a bottle of 2000 turkey flat shiraz from the barossa valley. was very very nice, but kinda expensive too.

― phil-two (phil-two), Monday, 27 December 2004 04:57 (twenty-one years ago)

Right now I'm mulling a bunch of Rosemount shiraz-cabernet ("no oak") with dark rum and whole allspices and orange zest and candied ginger. It's pretty heavy though; I bet some sort of pinot or gamay would work better. What do you mull?

― Paul Eater (eater), Monday, 27 December 2004 05:30 (twenty-one years ago)

http://www.personal.psu.edu/staff/m/h/mhl100/images/yellow-tail.jpg

because I'm poor
but hey

― LORD OF ALL THINGS HOMOELECTRONIC (trigonalmayhem), Monday, 27 December 2004 06:15 (twenty-one years ago)

there are giant posters for that wine all over new york! is it that bad?

― phil-two (phil-two), Monday, 27 December 2004 06:20 (twenty-one years ago)

Taittinger, Clicquot, Gosset, Roederer...

― Michael White (Hereward), Monday, 27 December 2004 16:00 (twenty-one years ago)

actually yellow tail shiraz is quite good for the price
but it is pretty mass produced, and with their massive marketing campaign I feel worse about buying it (not that it stops me, though ... it's still a good deal).

― LORD OF ALL THINGS HOMOELECTRONIC (trigonalmayhem), Monday, 27 December 2004 21:06 (twenty-one years ago)

i was looking to see if Monteagle Winery (in Tennessee) has a webpage and ran across this quote:

"It may surprise most southerners to know commercial wine making is a big industry, almost bigger than catfish farming"

― You've Got to Pick Up Every Stitch (tracerhand), Tuesday, 28 December 2004 00:04 (twenty-one years ago)

Catfish in a bottle! My prayers finally answered!

― Michael White (Hereward), Tuesday, 28 December 2004 00:11 (twenty-one years ago)

parumba 40% shiraz 60% cabernet savignon 2001 (australia) $16/bottle

― cutty (mcutt), Tuesday, 28 December 2004 00:21 (twenty-one years ago)

I just had a '99 Hoya de Cadenas Tempranillo (reserva) from Spain that was only $6 at Whole Foods (plus 10% discount for buying 6 bottles of any wine at a time). Very good. I usually try things based on the posted recommendations they put up there, and the employee's picks at Bristol Farms (who also offer a 10% off for 6 bottles deal). The Ridley Grove Shiraz that WF recommended was not especially good, though.

― nickn (nickn), Tuesday, 28 December 2004 07:30 (twenty-one years ago)

Condrieu again last night at the mighty 60 Hope Street. And god dman it if it wasn't the best bottle of white I've ever had in my entire life. Sherbet, lychee, lime, butter, oil, every mouthful was a fabulous and challenging exam for my tastebuds (sorry to go all pseud's corner there, but it really was fucking incredible). I'm in love.

― Matt (Matt), Saturday, 8 January 2005 16:46 (twenty-one years ago)

butter, oil?

― youn, Saturday, 8 January 2005 16:56 (twenty-one years ago)

some whoites are quite buttery yes, more of a texture thing I think, hard to describe, but of you have one, you know it, as Vic just quite rightly pointed out to me, oaked chardonnays tend to be rather buttery.

― Porkpie (porkpie), Saturday, 8 January 2005 16:58 (twenty-one years ago)

also, leathery, wtf?

― youn, Saturday, 8 January 2005 21:16 (twenty-one years ago)

Thank you Rodman's special recommended wines section. This led me to a rose tempranillo/garnacha (for only $5.99!) that turned out to be divine with turkey. Based on this experience I'm considering starting a rose wine blog -- drink my way through them (or at least the ones that I can afford) and post my impressions.

― j.lu (j.lu), Sunday, 9 January 2005 00:58 (twenty-one years ago)

what a funny coincidence, I am drinking a bottle of garnacha-tempranillo (not a rose though, it's quite dark). It is from spain of course, the label is 'abrazo' and it's also marked as a crianza. It is a bit agressive at first but becomes more charming as it breathes. It has some nice chocolate and quite a bit of cherry, perhaps a bit of leather as well. Perfectly potable for nine bucks.

I'm trying to warm up some cheese, what is your favorite/most effective method to bring cheese to 'room temperature' when you're too cheap to turn the thermostat above 65?

― teeny (teeny), Sunday, 16 January 2005 23:33 (twenty-one years ago)

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