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Wine Appreciation Thread (pg. 4)
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| Googooly |
| quote: | Originally posted by Fast Turtle
pfft, that's not wine, that's fruit juice |
was this soppused to be funny? can I laugh? tell me when to start ok. |
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| Groundhog Boy |
| quote: | Originally posted by Fast Turtle
pfft, that's not wine, that's fruit juice |
There are some good rose wines out there, which are complex. But that's not the majority of them, which is why they've got the reputation you mentioned above. I've had both reds and whites that are more juicy than roses. Try Lambruscos if you want juice. |
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| Fast Turtle |
| quote: | Originally posted by Googooly
was this soppused to be funny? can I laugh? tell me when to start ok. |
no, it's not funny. blush wines are [mostly] an atrocity. |
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| Fast Turtle |
| quote: | Originally posted by Groundhog Boy
There are some good rose wines out there, which are complex. But that's not the majority of them, which is why they've got the reputation you mentioned above. I've had both reds and whites that are more juicy than roses. Try Lambruscos if you want juice. |
for sure... if i'm going for something fruity though i usually just go all out and hit the sangria |
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| Googooly |
| quote: | Originally posted by Fast Turtle
no, it's not funny. blush wines are [mostly] an atrocity. |
i dont care whats it made off, it still classifed as red wine. |
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| alefort |
| quote: | Originally posted by Allied Nations
Trapiche is nice too. |
+1
In the same boat is a Chilean Wine, Caliterra, their Sauvignon is fantastic. Great deep and earthy taste. |
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| Marc Summers |
| quote: | Originally posted by Groundhog Boy
Make sure you get ones done in oak, not steel. It's the oak that imparts the buttery/oaky flavors. |
Are the majority of wines put in steel, nowadays? It'd be a shame if it was true. :o |
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| _Ocean_Drive_ |
For a fruity white wine, the winner without a doubt is Vouvray.
And for reds: Nuit Saint-George or Margaux :crazy: :crazy: |
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| Deeedeee |
| quote: | Originally posted by alefort
+1
In the same boat is a Chilean Wine, Caliterra, their Sauvignon is fantastic. Great deep and earthy taste. |
Ewwww... next bottle will be a Chilean Malbec!
What do you guys think of my rack?
  
or a bit more contemporary?
orrrrrrrrr traditional?  |
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| Groundhog Boy |
| quote: | Originally posted by Marc Summers
Are the majority of wines put in steel, nowadays? It'd be a shame if it was true. :o |
More are, but it's mostly so not every wine tastes overly oaky. I actually don't like really oaky Chardonnays and prefer ones done in steel.
The other trend is to re-use barrels, even after the flavors have been drawn out after a few vintages, but add oak chips to the wine. A few years ago when I was taking a wines class in college, they quoted the price of French oak barrels as $600 apiece (American oak is half price). The better places will use them for a few years, then sell them to cheaper producers.
California and Austrailia have really started moving towards steel, though, and a lot of the reason is because many of the grape types don't need oak. |
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| pvdAngel |
| quote: | Originally posted by Deeedeee
Ewwww... next bottle will be a Chilean Malbec!
What do you guys think of my rack?
or a bit more contemporary?
orrrrrrrrr traditional? |
Stonehenge rack FTW. :p |
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| Deeedeee |
| quote: | Originally posted by Marc Summers
Are the majority of wines put in steel, nowadays? It'd be a shame if it was true. :o |
It depends on the varietal, but what's wrong with steel? I prefer it to that overly oaky/buttery coating in my mouth due to excessive malo-lacto.
I think it's a shame that everyone is converting to wine w/ a twist cap. :wtf: I understand it can prevent bacteria, corkage, cost, etc. but really, doesn't the presentation of bottle service, opening your own only add to the ambience? guess it doesn't really matter after a glass or two hahaa |
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