The Wine Thread -- what have you been drinking?

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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)

what does leathery mean in this context?

― youn, Sunday, 16 January 2005 23:47 (twenty-one years ago)

apparently something called ernest and julio twin valley wineyards hearty burgundy. it tastes like cherries mixed w/ buttah.

― John (jdahlem), Sunday, 16 January 2005 23:54 (twenty-one years ago)

you know, it tastes like old leather smells--er, but in a good way.

― teeny (teeny), Sunday, 16 January 2005 23:54 (twenty-one years ago)

oh, that's interesting to transfer smell to taste. thanks!

― youn, Sunday, 16 January 2005 23:59 (twenty-one years ago)

missing comma. also, pepper?

― youn, Monday, 17 January 2005 00:12 (twenty-one years ago)

Currently drinking a rose rioja. Smells and tastes vaguely cheesy (in a good way) beneath the grapes. Not as good as the tempranillo/garnacha I last drank (but few things are).

― j.lu (j.lu), Monday, 17 January 2005 02:50 (twenty-one years ago)

you know, it tastes like old leather smells--er, but in a good way.

hahahaha

― Bimble... (Bimble...), Monday, 17 January 2005 03:18 (twenty-one years ago)

just leave it out on the table, teeny.

― Tracer Hand (tracerhand), Monday, 17 January 2005 03:27 (twenty-one years ago)

I just had a Rosemount Estate (Aussie) Riesling that knocked my fucking socks off, and it was around $10 a bottle.

― Hurting (Hurting), Monday, 17 January 2005 04:14 (twenty-one years ago)

rocked my sucking focks off

― Bimble... (Bimble...), Monday, 17 January 2005 04:18 (twenty-one years ago)

two weeks pass...

Chateau Pech-Latt 2003, Organic Corbieres.

A really interesting and cheap red. Not as ascerbically dry as most Corbieres, probably from being a blend of no less than five grape varieties; Carignan, Grenache Noir, Cinsault, Syrah and Mouvèrde. I wouldn't think it would work so well, but there's a richness with some high dry notes that works very nicely. Next time I am in the area I shall visit the chateau.

― Ed (dali), Saturday, 5 February 2005 18:23 (twenty-one years ago)

John OTM upthread about the Gallo Twin Oaks Burgundy. A surprisingly decent table wine, much better than Turning Leaf, Fetzer, Beringer in that price range.

― Orbit (Orbit), Monday, 7 February 2005 06:00 (twenty-one years ago)

two months pass...

http://www.saintsbury.com/images/pinotCarneros_20.gif

― gabbneb (gabbneb), Tuesday, 19 April 2005 01:07 (twenty-one years ago)

ihttp://www.shopping.com/xPF-Louis_Jadot_Beaujolais_Villages_2003

Louis Jadot Beaujolais Villages. This one is my favourite wine of all. Has been for awhile now. I've tried several other Beaujolais, too and it just isn't the same. Luckily this isn't the "nouveau" variety so you can get it year round, and it tastes much better than the nouveau stuff. It's about $8-13.

― The Silent Disco of Glastonbury (Bimble...), Tuesday, 19 April 2005 06:17 (twenty-one years ago)

http://www.wine-lovers-page.com/graphics/jado0914.jpg

― The Silent Disco of Glastonbury (Bimble...), Tuesday, 19 April 2005 06:32 (twenty-one years ago)

I was at a trade fair at the G-mex last week and tried a few absolute corkers whilst I was there. The Gosset Grand Rose champagne was a fairly ethereal experience, toasty, old fashioned and elegant. Showed Cristal and Laurent Perrier up for the dull footballer's favourites that they are.

It was also good to note that after a few years of believing their own hype and producing over-fruited over tannic monsters the McLaren Vale is producing some good, balanced and juicy shirazes, I was starting to despair.

Still couldn't find a Pinot Grigio that made me do anything other than yawn, though. Oh well. If anyone comes across a decent one, do let me know.

― Matt (Matt), Tuesday, 19 April 2005 14:28 (twenty-one years ago)

updates needed. names. dates.

― youn, Saturday, 30 April 2005 17:38 (twenty-one years ago)

Domaine Boudau, Cotes de Roussillon, Le Clos.

An absolutely delightful wine, much more rounded than many others of the area. Delightfully drinkable.

― Ed (dali), Sunday, 1 May 2005 05:26 (twenty-one years ago)

one month passes...

Melville: Pinot Noir
an assortment of excellent NZ Sauv Blancs

― giboyeux (skowly), Thursday, 30 June 2005 03:53 (twenty years ago)

wait a second, this "you must decant" thing, what does this mean?

― Allyzay knows a little German (allyzay), Thursday, 30 June 2005 13:58 (twenty years ago)

You should, if you're rolling with style, decant most red wines, or at least bigger, younger ones (Cabs, Barolos, Barbarescos, etc.).

If it's young, def decant for (if you're serious) an hour or so.

― giboyeux (skowly), Thursday, 30 June 2005 14:08 (twenty years ago)

It helps in the removal of sediment from older bottles from the cellar or can help young wines breath.
If your 'cellar' is the bottom shelf in the fridge, chances are it's young and will just looks better in the decanter anyways so why the hell not.

Currently lined up for the slaughter: Whites, whites and more whites:
2003 Rieslings from Reif and Flat Rock Estates.
2001 Gewurztraminer from Vineland (soon as I can make up some yummy indian food in this bloody heat).
2004 'Twisted' from Flat Rock, a white wine blend involving chardonay, riesling and gewurtaminer but more importantly tastes good in 40 degree humidex.

― Rufus 3000 (Mr Noodles), Thursday, 30 June 2005 14:52 (twenty years ago)

"Why the hell not": because I have no place to put something like that right now :( At any rate vis a vis young wines can't you just leave them open for a little bit and have the same effect? I know that's not going to help older ones but I always figured it was ok, not a necessity to decant as long as you let younger stuff breathe for a little bit. Not that we ever actually end up doing that for more than like 5 minutes but whatever.

Also I have a bottle of red from the '70s, is this still going to be drinkable or is it more than likely godawful by this point? I don't think it was kept in the most ideal of conditions, ie it was my grandfather's.

― Allyzay knows a little German (allyzay), Thursday, 30 June 2005 15:36 (twenty years ago)

...only if it's a really good, strong red (Cab etc.). If it didn't have a lot of tannin going in, it probably won't have kept. That being said: holding on to it longer will probably only make it worse, so... Nothing venture, nothing gained.

Dry Riesling = yummy.

― giboyeux (skowly), Thursday, 30 June 2005 15:44 (twenty years ago)

Look at the cork, Ally.

― M. White (Miguelito), Thursday, 30 June 2005 15:47 (twenty years ago)

That is a funny sentence; I'm not sure why.

― Spencer Chow (spencermfi), Thursday, 30 June 2005 17:12 (twenty years ago)

'Cause I'm only funny when I least intend to be, probably. What's up, Spencer?

― M. White (Miguelito), Thursday, 30 June 2005 17:13 (twenty years ago)

two words... Carlo Rossi.
four more words... comes in a jug.
three final words... and is awesome.

― matlewis, Thursday, 30 June 2005 17:38 (twenty years ago)

St. Joseph Cave de Chante-Perdrix, 2003

Château Routas Rosé, 2005

― M. White (Miguelito), Thursday, 30 June 2005 17:42 (twenty years ago)

The Carlo Rossi Wine Game:

Get one (1) jug of Carlo Rossi Paisano.

Get a handful of friends (5 < x < 12). More players will require an additional jug.

Go to the woods, start a bonfire, sit around it (optional).

Take turns passing the jug. When it is your turn, hook the small loop of the jug with your middle finger and your thumb. Flip the jug so that it rests along the length of the pinky-side of your forearm.

Raise your elbow and, in so doing, the jug to your lips.

Drink.

Keep drinking...

If the water-line is approaching the upper- or lower-edge of the label, everyone assembled should start chanting "To the label! To the label!!"

Pass to the next player.

Make out with someone. Or, failing that, barf in the woods and pass out.

― giboyeux (skowly), Thursday, 30 June 2005 17:50 (twenty years ago)

that sounds so unbelievably fun. MY carlo rossi game is getting one (1) jug of Carlo Rossi Paisano, bringing it over to a friend's house and shrugging when they say, "you brought wine.. in a jug?"

― matlewis, Thursday, 30 June 2005 17:52 (twenty years ago)

For those keeping score: this move is called the Texas Sidepull.

― giboyeux (skowly), Sunday, 3 July 2005 01:38 (twenty years ago)

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