``claret'' is a british term for a red bordeaux. it is typically drier and has more tannins. so it's probable that they use additional merlot/malbec and less cabernet.
f. coppola is the reason that i bring this up. his winery produces both a cabernet and a claret, and the label on the claret is extremely vague. their website reveals that their claret is made with cab, merlot, cab franc, verdot, and malbec. essentially, the coppola claret is their estate wine, pretending to be a bourgogne chateau.
f. coppola is the reason that i bring this up. his winery produces both a cabernet and a claret, and the label on the claret is extremely vague. their website reveals that their claret is made with cab, merlot, cab franc, verdot, and malbec. essentially, the coppola claret is their estate wine, pretending to be a bourgogne chateau.
don't cabs have more tannins and less 'jamminess' than merlot/malbec?
clarets are old school... like blended whisky
clarets are old school... like blended whisky
although i'm actually drinking a claret right now... a red blended bordeaux, 80% merlot
> don't cabs have more tannins and less 'jamminess' than merlot/malbec?
i don't know.
i don't know.
i may be taking a wine making class this summer
cool.. where at?
rumor has it mtech offers it for a science class
my dad just got back from oregon
we're drinkin pinots
yum
we're drinkin pinots
yum
i got some 'wine by joe' 2006 pinot noir, from oregon.
lr > you might know about this.
lr > you might know about this.
i've never heard about it. willamette valley, or more southern?
in the valley, yes.
I just had some brand of Merlot with raviolis and tomato sauce. still not into it at all.
asemi > that's too bad. what don't you like about it?
in other news, check this out http://wine.appellationamerica.com/varietal-index.aspx
in other news, check this out http://wine.appellationamerica.com/varietal-index.aspx
honestly I just think it tastes bad. maybe I'm expecting the wrong thing. I don't know. maybe it's the alcohol and I'm just not used to it since I don't drink.
asemi > sorry to hear that. i'm not sure what to recommend, i'm not a huge wine fan. i think you have a good attitude though!
lr > you might want to check this out: http://www.snooth.com/ not up right now but looks promising
nice! thanks
had some good cab sauv today.
hess allomi 2004
hess allomi 2004
and phi, you were asking about californian wine in the beer thread back in march. this is good stuff
had some medoc wine today. chateau labadie 2003. good stuff. the nose was very fruit-forward but the palate was quite tannic. still good stuff though.
mcmanis cab sauv 2005. californian.
I've noticed that cab sauv is a wine du jour for many people lately. I've never had it. Is there any way to compare it to other styles?
it is a pretty conservative varietal, historically the primary red bordeaux grape. afaik it is a popular varietal for california.
i'd say it is between merlot and shiraz/syrah on the flavour 'intensity' scale (merlot being softer and fruitier, shiraz being fuller, spicier, and dark fruitier). cab sauv is loaded with tannins though (mouthpuckering astringency & bitterness... can give headaches); it needs years of age to soften up. for that reason it is often blend it with merlot.
sometimes cab sauvs are very spicy from lots of oak age, sometimes they are fruity like a merlot. they are more full-bodied than pinot noir (which is probably my fave varietal these days). young ones always got the tannins though. hope that helps - lr if i'm wrong/too brief on any of this chime in.
i'd say it is between merlot and shiraz/syrah on the flavour 'intensity' scale (merlot being softer and fruitier, shiraz being fuller, spicier, and dark fruitier). cab sauv is loaded with tannins though (mouthpuckering astringency & bitterness... can give headaches); it needs years of age to soften up. for that reason it is often blend it with merlot.
sometimes cab sauvs are very spicy from lots of oak age, sometimes they are fruity like a merlot. they are more full-bodied than pinot noir (which is probably my fave varietal these days). young ones always got the tannins though. hope that helps - lr if i'm wrong/too brief on any of this chime in.
mcmanis wasn't too bad. had some chile/argentinian blend (!) malbec tonight as well.
I really, really dislike merlot.
haha, why? I actually haven't even had a pure merlot in a long time...
I don't even know. The ones I tried were just bad. I didn't like the flavor or anything going on.
nestor> if i'm wrong/too brief on any of this chime in
sounds good to me. i think you know as much or more than me, anyway.
i used to love merlot when i was young. it's coming back to me. :)
i'm sick of malbecs and sirahs.
sounds good to me. i think you know as much or more than me, anyway.
i used to love merlot when i was young. it's coming back to me. :)
i'm sick of malbecs and sirahs.
I still want to enjoy wine.
maybe when I live with my mom this fall I will get into it and start buying stuff to try.
maybe when I live with my mom this fall I will get into it and start buying stuff to try.
had some amity vineyards 2006 pinot noir. damn, it was good. i love pinot noir sooo much... asemi you might want to try and find some of that stuff. i think it is quite accessible.
it was my dad's birthday today. got him some:
* francis ford coppola 2005 cabernet sauvignon
* cardinal zin 2006 zinfandel
* greg norman 2006 pinot noir
* francis ford coppola 2005 cabernet sauvignon
* cardinal zin 2006 zinfandel
* greg norman 2006 pinot noir
tonight i had some fontanafredda barbera briccotondo 2006. i haven't had much italian wine but this stuff was great. balanced, snappishly dry red. and reasonably priced.
nice find. seems to work pretty well.
mission hill okanagan (bc) 2006 chardonnay. nice with the lox
joseph phelps innisfree 2005 cab sauv (napa). a bit young, and a bit fruity - blended with 10% merlot
I had some wine with lasagna today for dinner. it was cabernet sauvignon. I did not totally hate it but wasn't totally into it either.
word, cab sauv in the house. twas probably a bit strong and tannic for a lasagna. good that you didn't hate it.
tried some beringer 2006 pinot noir (napa). didn't really like it. too spicy and too full-bodied to be a great pinot in my books.
nestor likes his pinots delicate and fruity?
stick to oregon. :o
stick to oregon. :o
:P
had a bottle of ironstone 2005 cab sauv with a friend last night.
right now having some 'wine by joe' 2006 oregon pinor noir.
right now having some 'wine by joe' 2006 oregon pinor noir.
you should list more specs when possible. (willamette?)
okay. yes, tis a willamette
i really love oregon pinots. they are probably my favourite red right now.
That's the kind of wine tasting I want to go to. Screw spitting the wine out, I want to chug it and smash shit.
i love the expressions in that strip
cathedral cellar 2005 cab sauv (s. africa)
folonari pinot grigio 2006
a nz pinot noir that i forget
good weekend
folonari pinot grigio 2006
a nz pinot noir that i forget
good weekend
I bought some wine tonight. it's the first alcohol I've ever purchased, actually!
it's a cabernet sauvignon, not sure of the brand; will post later.
it's a cabernet sauvignon, not sure of the brand; will post later.
oh and I had a glass with dinner: cheese & spinach raviolis with tomato sauce. it wasn't bad!
i want to hear what you got. price, winery, your impressions.
k, here goes.
brand is Redtree. it's 2005. like I said, cabernet sauvignon. says it's vinted and bottled by Redtree Winery in Graton, Sonoma County, CA.
it also says Cecchetti Wine Company on it.
this is the first time I've *really* tried to taste wine, or develop some detailed opinion of the taste. I thought that it tasted slightly watery (weird) at first contact with my mouth, and then I got more flavor and more of the alcohol burn upon swallowing it. it wasn't unbearable though, and I thought that the flavor and the burn were about equal. are there any characteristics I should be looking for?
brand is Redtree. it's 2005. like I said, cabernet sauvignon. says it's vinted and bottled by Redtree Winery in Graton, Sonoma County, CA.
it also says Cecchetti Wine Company on it.
this is the first time I've *really* tried to taste wine, or develop some detailed opinion of the taste. I thought that it tasted slightly watery (weird) at first contact with my mouth, and then I got more flavor and more of the alcohol burn upon swallowing it. it wasn't unbearable though, and I thought that the flavor and the burn were about equal. are there any characteristics I should be looking for?
oh wow, I just had a sip of it without food or anything and it was a lot stronger right up front. somehow the alcohol taste was less present too.
I bought a bottle of Namaste pinot noir the other day. From the Willamette Valley in Oregon. People at the store seemed to really dig it so I bought it. $26 give or take some change.
Not bad, slightly spicy. Overall very good.
Not bad, slightly spicy. Overall very good.
peppery spicy?
I'm reluctant to say 'peppery'. It wasn't quite like that.
i got a bottle of erath pinot yesterday. i didn't do notes this time. :(
you plowed through it without notes?! haha.
nothing from memory? where do they source their grapes/where are they.
nothing from memory? where do they source their grapes/where are they.
willamette valley, just above dundee, or. i actually visited erath over spring break.
i remember: light, not peppery at all, decent amount of dryness. enjoyable, but not the best oregon pinot ever. (duh, it's an erath 2006 pinot @ $15.)
i remember: light, not peppery at all, decent amount of dryness. enjoyable, but not the best oregon pinot ever. (duh, it's an erath 2006 pinot @ $15.)
benziger 2004 cab sauv (sonoma, organic)
i just got done with my microbiology of wine making class today. pretty interesting stuff, we learned all about how to make wine and bottled about 60 raspberry and cherry wines to finish up. gotta let em age for another 4 months before i can try them though. i did buy about $150 worth of equipment and will be making my own wines here in about a month or so.
nice! will you be making just non-grape fruit wine? if the equipment is similar you should consider brewing beer, it ferments faster.
i'm not sure if i will be able to do beer with the equipment but i know i will be able to do champaign. I'm thinking of making a grape wine the first time round then after that i want to try my hand at dandelion wine.
but here's all you really need to make homemade wine.
1. glass jug (growlers are excellent)
2. pitcher with graduated measurements
3. Large food-grade bucket (primary fermentor)
4. Long-handled wooden spoon
5. syphon hose
6. 2 5 gallon or larger glass carboys
7. hydrometer
8. thermometer
9. fermentation locks
1. glass jug (growlers are excellent)
2. pitcher with graduated measurements
3. Large food-grade bucket (primary fermentor)
4. Long-handled wooden spoon
5. syphon hose
6. 2 5 gallon or larger glass carboys
7. hydrometer
8. thermometer
9. fermentation locks
you can make beer with that stuff
well then i may try that
check out some homebrewing sites.
from a while ago:
-----
2004 macon-vergission
white burgundy
truffel lime/citrus mineral earthy
pair with blue cheese or lemon butter or white fish
mjs: limestone region causes the sour earthy tones from the truffel.
susie: good for a white! Mmmm y'all rock! [heart] Susie
heidi: mastold's tight, oh the lemon butter -H^2
-----
-----
2004 macon-vergission
white burgundy
truffel lime/citrus mineral earthy
pair with blue cheese or lemon butter or white fish
mjs: limestone region causes the sour earthy tones from the truffel.
susie: good for a white! Mmmm y'all rock! [heart] Susie
heidi: mastold's tight, oh the lemon butter -H^2
-----
more from a while ago:
-----
kourtaki, retsina of attica
NV, white, dry, pine flavors
omaka springs estates
sauv. blanc 2006
wet, sweet, fruity (tropical--maybe mango and almost banana), PEPPERY (BAD), due to "11% semillion added." the decent length on the palate is likely due to the pepper! too sweet and peppery.
franciscan 2006 chard.
not dry, balanced sweetness, light acidity, little oak, vanilla finish (heavy). napa.
argyle 2004 reserve merlot
moderately dry, oak, peppery, raspberry turns to cherry, decent length on the palate, light finish
-----
-----
kourtaki, retsina of attica
NV, white, dry, pine flavors
omaka springs estates
sauv. blanc 2006
wet, sweet, fruity (tropical--maybe mango and almost banana), PEPPERY (BAD), due to "11% semillion added." the decent length on the palate is likely due to the pepper! too sweet and peppery.
franciscan 2006 chard.
not dry, balanced sweetness, light acidity, little oak, vanilla finish (heavy). napa.
argyle 2004 reserve merlot
moderately dry, oak, peppery, raspberry turns to cherry, decent length on the palate, light finish
-----
king's ridge 2005 oregon pinot noir
light on the palate, fairly sweet, yet speaks of dark cherries and currant., with a slight residual dryness. length on the palate isn't much better than many whites (maybe 30-45 seconds). very nice aftertaste, though.
light on the palate, fairly sweet, yet speaks of dark cherries and currant., with a slight residual dryness. length on the palate isn't much better than many whites (maybe 30-45 seconds). very nice aftertaste, though.
yarr, retsina.
I've been enjoying red wine like crazy lately!
at my sister's graduation dinner I had a Mirassou pinot noir from 2006. wasn't that into it, but that might have been because I wasn't really into my food and the wine was too warm.
a couple of nights ago one of my classes (last session) was held at a bar near school. I had a glass of Mirasson cabernet from 2004 that was pretty good. then me and my professor split a bottle of Red Rock merlot, I didn't catch the year. I definitely had a little too much and was drunker than I've ever been (which isn't much). I had a little more than three fairly big glasses. it was fun.
I've definitely decided that I don't like merlot too much. I don't hate it, but I definitely prefer cabernet. I have yet to form a consistent opinion on pinot noir.
right now at home I have a bottle of 2003 cabernet/merlot from Kiona Vineyards . I'm into it. good combo of what I like about both types.
at my sister's graduation dinner I had a Mirassou pinot noir from 2006. wasn't that into it, but that might have been because I wasn't really into my food and the wine was too warm.
a couple of nights ago one of my classes (last session) was held at a bar near school. I had a glass of Mirasson cabernet from 2004 that was pretty good. then me and my professor split a bottle of Red Rock merlot, I didn't catch the year. I definitely had a little too much and was drunker than I've ever been (which isn't much). I had a little more than three fairly big glasses. it was fun.
I've definitely decided that I don't like merlot too much. I don't hate it, but I definitely prefer cabernet. I have yet to form a consistent opinion on pinot noir.
right now at home I have a bottle of 2003 cabernet/merlot from Kiona Vineyards . I'm into it. good combo of what I like about both types.
wow, congrats! considering at the end of march you were definitely not into it i'm very impressed.
pinot is probably my fave, but i haven't had wine in a while... i'm in grainland. pint of mild and a wee dram, good old great britain.
pinot is probably my fave, but i haven't had wine in a while... i'm in grainland. pint of mild and a wee dram, good old great britain.
haha I don't even know what that means.
one of my roommates has been getting into scotch lately. I can't get into it; tastes like wood.
neat wine consumption map:Wine_consumption_world_map.png
one of my roommates has been getting into scotch lately. I can't get into it; tastes like wood.
neat wine consumption map:Wine_consumption_world_map.png
:(
this post has been archived.
http://en.wikipedia.org/wiki/Image:Wine_consumption_world_map.png
You can neatly see the beer belt on that map - Ireland, England, Low countries, Denmark, Germany, Czech Republic/Austria, etc. North of that is vodka- Scandinavia, Russia, most of CIS. Scotland is north but it makes whisky (scotch)... the good stuff.
I'm surprised you think scotch tastes like wood. Most people think it tastes more like fire. It is pretty unlikely that your roommate is drinking really old stuff that can get a bit woody...
I'm surprised you think scotch tastes like wood. Most people think it tastes more like fire. It is pretty unlikely that your roommate is drinking really old stuff that can get a bit woody...
First of all...what the fuck. WHY do I feel urged to take notes about wine? I know nothing about wine. It's like ttf is brainwashing me.
Anyway
I tried something called Koutaki while in Seattle. It's from Greece, and they claim they've been making wine in that area (Attica) for "5000 years". It was incredibly thick, and tasted crazy earthy. But that's the nice way to say it. Really, the first thought that came to mind was "this tastes like liquified dirt + tree bark". (Apparently, that's because it's a "retsina"...) It seemed very thick and left a strong taste in my mouth.
Link: http://en.wikipedia.org/wiki/Kourtaki
I was not a fan. Although it did have a beautiful gold color...
The second was "Fâmega", from Portugal. It was sparkling, light, and tasted to me like it was exploding with citrus. I also noticed there was practically no aftertaste, and it was only 9.5% alcohol. The Kourtaki was 11.5. (but aren't both numbers kind of low?)
I liked it. And it had zero color, like sparkling water in a wine bottle.
Anyway
I tried something called Koutaki while in Seattle. It's from Greece, and they claim they've been making wine in that area (Attica) for "5000 years". It was incredibly thick, and tasted crazy earthy. But that's the nice way to say it. Really, the first thought that came to mind was "this tastes like liquified dirt + tree bark". (Apparently, that's because it's a "retsina"...) It seemed very thick and left a strong taste in my mouth.
Link: http://en.wikipedia.org/wiki/Kourtaki
I was not a fan. Although it did have a beautiful gold color...
The second was "Fâmega", from Portugal. It was sparkling, light, and tasted to me like it was exploding with citrus. I also noticed there was practically no aftertaste, and it was only 9.5% alcohol. The Kourtaki was 11.5. (but aren't both numbers kind of low?)
I liked it. And it had zero color, like sparkling water in a wine bottle.
I need to start trying some white wines.
yeah my roommate has been getting relatively cheap stuff. red label or something? he's on his way up though, thinking about buying some more expensive stuff.
yeah my roommate has been getting relatively cheap stuff. red label or something? he's on his way up though, thinking about buying some more expensive stuff.
mm just had a glass of the cab/merlot. I had a big dinner of potatoes, carrots, pasta & broccoli, and a glass of milk. I wasn't planning on a glass of wine but I had a craving afterward.
apaprently there is this iphone app called 'wine pad' that has a database of over 100k wines, searchable by food pairing and price. can't find a link though
i really, really want an iphone now
i really, really want an iphone now
I never drink ..... wine.
repertoire is key, carpetsmoker
i'm done with the $30 oregon pinot noirs for a while.
i'm drinking some cheap louis jadot beaujolais for under $10. /o/
i'm drinking some cheap louis jadot beaujolais for under $10. /o/
yeah i switched to blended whisky :P
http://www.beekmanwine.com/prevtopau.htm
^^ a few articles on the internationalization of wine and the subsequent loss of terroir and uniqueness. check it out.
i'm really feeling the thesis. i got a bottle of indie bottled single cask malt whisky and there are so many flavours that you just won't get in a typical whisky - plum, port, chocolate, etc.
http://www.beekmanwine.com/prevtopau.htm
^^ a few articles on the internationalization of wine and the subsequent loss of terroir and uniqueness. check it out.
i'm really feeling the thesis. i got a bottle of indie bottled single cask malt whisky and there are so many flavours that you just won't get in a typical whisky - plum, port, chocolate, etc.
Couple of girls at my house were drinking Barefoot Merlot ... don't ever drink that. It was like disinfectant.
Alcohol is a disinfectant.
tell that to the gigantic molds i've seen on abandoned glasses of beer
http://en.wikipedia.org/wiki/Alcohol_rub
I think most (If not all) alcohol has evaporated by the time molds are growing on beer.
I think most (If not all) alcohol has evaporated by the time molds are growing on beer.
Also, beer is only ~5% alcohol.
yep yep. although remember yeast can easily live in beer + wine (at lower abv). it is really just spirits that kill stuff :D
Well, if I look at ``stratumseind '' (A street with a lot of bars in the city where I live) on any given time on any given day then I would say that alcohol definitely kills something ... somewhere...
ja nederlands!
in 2006 i got some dutch tapes and started to learn.
then i realized it was kind of pointless and picked up german. bluet we need to speak more german (and i need to study again)
in 2006 i got some dutch tapes and started to learn.
then i realized it was kind of pointless and picked up german. bluet we need to speak more german (and i need to study again)
jawohl :)
> Alcohol is a disinfectant.
Yeah, but wine shouldn't taste like one.
Yeah, but wine shouldn't taste like one.
I had three years of German lessons at high school ... ``schlaffen'' is what I did the most ...Which I kind of regret now ...
I've had a couple of glasses of this South African wine the past couple nights. I'll post more info on it later, but it tastes very sweet. I haven't been drinking much wine at all lately so I don't know if it's because I've been away for so long.
so im finally looking to bottle my wine but im not sure what i want to try
theres these zork corks that look interesting, cheap and easy but i wonder how much they will affect the taste of the wine
http://store.vinomaker.com/zorkcorks.html
or i can go with the traditional corker and corks which still are pretty cheap, looks like about $35 total for this corker and corks
http://www.randbswinesupply.com/servlet/the-1 … ker/Detail
theres these zork corks that look interesting, cheap and easy but i wonder how much they will affect the taste of the wine
http://store.vinomaker.com/zorkcorks.html
or i can go with the traditional corker and corks which still are pretty cheap, looks like about $35 total for this corker and corks
http://www.randbswinesupply.com/servlet/the-1 … ker/Detail
bought the hand corker, gonna start bottling next week
also next week im gonna start making some mead. should be a good time
also next week im gonna start making some mead. should be a good time