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Last post 5 days ago by Speyside. 692 replies replies.
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What wine you whinos drinking 1,000,000??
Mattie B Offline
#451 Posted:
Joined: 12-12-2005
Posts: 6,237
Beringer Dry Rose.


It's a new product not in stores yet, in the Sip anyway. I have a few sample bottles. I was pleased at how good it is. I'd still call it sweet but it was balanced.
frankj1 Offline
#452 Posted:
Joined: 02-08-2007
Posts: 17,920
Mattie B wrote:
Beringer Dry Rose.


It's a new product not in stores yet, in the Sip anyway. I have a few sample bottles. I was pleased at how good it is. I'd still call it sweet but it was balanced.

Roses have taken off the last few years, some great, refreshing and dry available for short money too.
Plowboy221 Offline
#453 Posted:
Joined: 03-03-2013
Posts: 2,716
2014 Decoy Sonoma County Cabernet Sauvignon
deadeyedick Offline
#454 Posted:
Joined: 03-13-2003
Posts: 8,044
2014 Mollydooker The Boxer Shiraz
namadio Offline
#455 Posted:
Joined: 11-24-2014
Posts: 1,573
Palama wrote:
Not sure if this belongs here but since it's a brandy thought it'd be closer to wine than beer, rum, sake or whiskey:

Boulard Calavados Pays d'Auge

Forgive me if I have erred.


Problem solved.

https://www.cigarbid.com...-You-Drinking-1000000000
Speyside Offline
#456 Posted:
Joined: 03-16-2015
Posts: 4,520
Paolo Scavino 2014 Dolcetto d'Alba

Wine Enthusiast review which I found spot on.

Simple and delicious, this vibrant, mouthwatering red doles out fleshy black cherry, crushed blueberry, ground pepper and clove alongside polished tannins. An almond note graces the finish. This makes a fantastic everyday wine.
Plowboy221 Offline
#457 Posted:
Joined: 03-03-2013
Posts: 2,716
2011 Taylor Fladgate Late Bottled Vintage Porto
deadeyedick Offline
#458 Posted:
Joined: 03-13-2003
Posts: 8,044
2015 Yellowtail Reserve Shiraz - nice big Aussie shiraz for around $10
ZRX1200 Offline
#459 Posted:
Joined: 07-08-2007
Posts: 45,985
Ledger David Dark Knight

So fuggin good. Only had one glass.....hitting the whiskey
SmokeMonkey Offline
#460 Posted:
Joined: 04-05-2015
Posts: 3,711
Speyside wrote:
Paolo Scavino 2014 Dolcetto d'Alba

Wine Enthusiast review which I found spot on.

Simple and delicious, this vibrant, mouthwatering red doles out fleshy black cherry, crushed blueberry, ground pepper and clove alongside polished tannins. An almond note graces the finish. This makes a fantastic everyday wine.


This sounds like it's right up my alley. I'll have to find this.
Speyside Offline
#461 Posted:
Joined: 03-16-2015
Posts: 4,520
Villa Wolf 2015 Pinot Blanc, Phaltz, Germany.

Very refreshing and bright. Flavors of apple and pear. Light weight and crisp. Great summer time sipper. Best with a light chill. $12.00.
frankj1 Offline
#462 Posted:
Joined: 02-08-2007
Posts: 17,920
Speyside wrote:
Villa Wolf 2015 Pinot Blanc, Phaltz, Germany.

Very refreshing and bright. Flavors of apple and pear. Light weight and crisp. Great summer time sipper. Best with a light chill. $12.00.

I've had a few Villa Wolf roses. at the risk of sounding stoopid, is this also a rose, perhaps exactly what I enjoyed last summer?
Speyside Offline
#463 Posted:
Joined: 03-16-2015
Posts: 4,520
No, a refreshing white, not common here, but very common in Germany and Italy. I think you would like it.
frankj1 Offline
#464 Posted:
Joined: 02-08-2007
Posts: 17,920
I'll look around.

We spoke of Phaltz last Summer. I think you taught me that the area produces reds that could work slightly chilled...
Speyside Offline
#465 Posted:
Joined: 03-16-2015
Posts: 4,520
Right, you are likely to find a Pinot Blanc from Alsace, that is the primary region for Pinot Blanc.
SmokeMonkey Offline
#466 Posted:
Joined: 04-05-2015
Posts: 3,711
2015 Attenaler Valley of the Monkey Pinot Noir Rose from Baden, Germany. . Very nice, with a slight cherry tartness/sweetness on the finish belying the Pinot.
frankj1 Offline
#467 Posted:
Joined: 02-08-2007
Posts: 17,920
is that where you were born?
SmokeMonkey Offline
#468 Posted:
Joined: 04-05-2015
Posts: 3,711
Good question. But, no, as much as I'd like to be from the Valley of the Monkeys, I have far more pedestrian origins.
Speyside Offline
#469 Posted:
Joined: 03-16-2015
Posts: 4,520
Does that have the embossed monkey on the bottle, maybe a bronze color? If so I have had their Pinot Noir. It was light, but very nice. A summertime sipper, probably with a light chill.
SmokeMonkey Offline
#470 Posted:
Joined: 04-05-2015
Posts: 3,711
It does indeed. The rose was nice, quite chilled. Mrs Monkey only had one glass, I had two. We'll finish it up tomorrow.

Oh, and I said 2015, but that appears to be the bottling date rather than vintage. I couldn't find a true vintage statement. Not sure what that means....
Speyside Offline
#471 Posted:
Joined: 03-16-2015
Posts: 4,520
Typically on a Rose bottled in 2015 would mean the vintage was 2014.
Speyside Offline
#472 Posted:
Joined: 03-16-2015
Posts: 4,520
D'arenberg Stump Jump Shiraz, Australia.

Loads of fruit blackberry and dark cherry. Dark chocolate and white pepper. A hint of vannila on the finish. $12.00
deadeyedick Offline
#473 Posted:
Joined: 03-13-2003
Posts: 8,044
^ Their Dead Arm is good juice.
Speyside Offline
#474 Posted:
Joined: 03-16-2015
Posts: 4,520
La Granja Tempranillo, Spain
Speyside Offline
#475 Posted:
Joined: 03-16-2015
Posts: 4,520
Cocobon red blend, California.
frankj1 Offline
#476 Posted:
Joined: 02-08-2007
Posts: 17,920
late afternoon yesterday...
Rose de Chevalier 2016 (Bordeaux Rose)
SmokeMonkey Offline
#477 Posted:
Joined: 04-05-2015
Posts: 3,711
2012 Gravely Ford Zinfandel. Meh.
frankj1 Offline
#478 Posted:
Joined: 02-08-2007
Posts: 17,920
SmokeMonkey wrote:
2012 Gravely Ford Zinfandel. Meh.

just can't do zins when it's warm outside...
SmokeMonkey Offline
#479 Posted:
Joined: 04-05-2015
Posts: 3,711
It was only about 85 here today. Still big red season.
frankj1 Offline
#480 Posted:
Joined: 02-08-2007
Posts: 17,920
well, when you put it that way...

I do love a big red 2/3 of the year, but I have been trending toward pinot noirs and the like the last 2 years or so. and them roses have been crazy...and I never spend much on them. Hit or miss, but even a miss can be refreshing for me.
SmokeMonkey Offline
#481 Posted:
Joined: 04-05-2015
Posts: 3,711
frankj1 wrote:
well, when you put it that way...

I do love a big red 2/3 of the year, but I have been trending toward pinot noirs and the like the last 2 years or so. and them roses have been crazy...and I never spend much on them. Hit or miss, but even a miss can be refreshing for me.


In all seriousness, I'm a sucker for Pitite Sirah and Zin. No matter the time of year, I'll have them with a dinner that can stand up to them. That said, once it's warmer out (so about now), I will tend to go with a chilled Pinot Noir, a rose (really enjoying them) or a Sauvignon Blanc. Probably make that switch in a few weeks and stick with it, with a few exceptions, until November-ish (as the 80's start dwindling and fall sets in).
frankj1 Offline
#482 Posted:
Joined: 02-08-2007
Posts: 17,920
SmokeMonkey wrote:
In all seriousness, I'm a sucker for Pitite Sirah and Zin. No matter the time of year, I'll have them with a dinner that can stand up to them. That said, once it's warmer out (so about now), I will tend to go with a chilled Pinot Noir, a rose (really enjoying them) or a Sauvignon Blanc. Probably make that switch in a few weeks and stick with it, with a few exceptions, until November-ish (as the 80's start dwindling and fall sets in).

this sounds normal to me.
Speyside can tell us why.
Speyside Offline
#483 Posted:
Joined: 03-16-2015
Posts: 4,520
Acidity level. Big reds tend to have a lower acidity level. Pinot Noir, Rose, and Sauvignon Blanc have higher acidity levels. Acidity levels are what makes a summertime wine refreshing. Just for fun try an Italian Barbaresco or Barolo in the summer, they are higher acidity reds.

Someday I will tell you why you like big reds in the winter.
frankj1 Offline
#484 Posted:
Joined: 02-08-2007
Posts: 17,920
Speyside wrote:
Acidity level. Big reds tend to have a lower acidity level. Pinot Noir, Rose, and Sauvignon Blanc have higher acidity levels. Acidity levels are what makes a summertime wine refreshing. Just for fun try an Italian Barbaresco or Barolo in the summer, they are higher acidity reds.

Someday I will tell you why you like big reds in the winter.

you're the best Daddy a kid ever had.
deadeyedick Offline
#485 Posted:
Joined: 03-13-2003
Posts: 8,044
I will drink big reds most all year long but a crisp, dry, riesling also works well in warm weather. (in Scottsdale thats anything above 110 or so)
frankj1 Offline
#486 Posted:
Joined: 02-08-2007
Posts: 17,920
another rose, Henri Bonnaud 2016 Mediterranee

name on front is a jumble of letters, roughly...S t f
e f
with last "f" upside down.

not bad, short money, actually liked it.
SmokeMonkey Offline
#487 Posted:
Joined: 04-05-2015
Posts: 3,711
Worth a try if I can find it, Frank?
frankj1 Offline
#488 Posted:
Joined: 02-08-2007
Posts: 17,920
SmokeMonkey wrote:
Worth a try if I can find it, Frank?

I suppose. Has that nice dry refreshing quality that Speyside speaks of, and it was somewhere just above or under 10 bucks...but there are so many roses fitting that description that this particular one may not be worth a strenuous search on your part.
I did like it, I like a lot of roses. Maybe Speyside will share a list with descriptions for our benefit.
Speyside Offline
#489 Posted:
Joined: 03-16-2015
Posts: 4,520
Ok,

Let's start with angular and round. This is the first description I give a wine. Angular means sharp, hard, edgy. This does not imply size or weight. It could be used describing a Cabernet Sauvignon or a Sauvignon Blanc. The tannins in the Cab are sharp and hard. The acidity in the Sauv is hard and edgy. Round means soft, textured, easy to drink. Again this does not imply size or weight. It could be used to discribe a Pinot Noir which is soft and textured. It could also be used to an Australian Chardonnay which is soft, and easy to drink.
SmokeMonkey Offline
#490 Posted:
Joined: 04-05-2015
Posts: 3,711
I like wine class. I may change my major.
frankj1 Offline
#491 Posted:
Joined: 02-08-2007
Posts: 17,920
I'm hard and edgy
what wine am I?
Speyside Offline
#492 Posted:
Joined: 03-16-2015
Posts: 4,520
Life is a party for you, so it must be a Champagne. Probably a blanc de blanc from Le Mesnil-sur-Orger. Krug of course. Clos du Mesil, 2003 vintage.
deadeyedick Offline
#493 Posted:
Joined: 03-13-2003
Posts: 8,044
frankj1 wrote:
I'm hard and edgy
what wine am I?


Something in a jug?
Speyside Offline
#494 Posted:
Joined: 03-16-2015
Posts: 4,520
2> Old world style, new world style.

Old world style wines are very food friendly, have a higher acidity level, and are less fruit driven. In some regions this is all that can be produced due to the terrior. Terrior ( A sense of place, the climate, soil, and so on.). As an example think of a Chianti, nice to sip, but better with food. But there are new world wines that have an old world style. For example La Crema Sonoma coast Pinot Noir. It is very Burgundian in style. Since it grows in a colder climate it has a higher acidity level. Also it is picked slightly less ripe than say a Santa Barbara Pinot Noir. Hence old world style.

New world style, less acidity, riper, fruit forward, larger, good with food but better on its own. As an example think of an Australian Shiraz, nice with food, but better as a sipper. But there are old world wines that have a new world style. For example, a Cote Chalonnaise Pinot Noir, warmer weather, longer growing season, less acidity, larger, and fruit forward. Hence new world style.
frankj1 Offline
#495 Posted:
Joined: 02-08-2007
Posts: 17,920
keep it coming, Professor!

tonight, another rose. Jumilla, Spain

Olivares Rosado 2016...

Grenache 70%, Monastrell 30%. "Santa Ana vineyards, altitude 825 meters, a unique terroir, old ungrafted vines". 13% abv

got more flavorful (never crazy bold) as it warmed slightly from the chill of the fridge. Think I paid 9 or 10 bucks
SmokeMonkey Offline
#496 Posted:
Joined: 04-05-2015
Posts: 3,711
No wine this week, but I'm with frank - keep the lessons coming!
frankj1 Offline
#497 Posted:
Joined: 02-08-2007
Posts: 17,920
deadeyedick wrote:
Something in a jug?

somehow I skipped this. You've snuck in a couple quick hits that have been really clever and funny recently (like the Yes Virginia satire)...makes it enjoyable here. Thanks, I appreciate good wordsmithing.
Speyside Offline
#498 Posted:
Joined: 03-16-2015
Posts: 4,520
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.
Speyside Offline
#499 Posted:
Joined: 03-16-2015
Posts: 4,520
2016 Arrumaco Grenacha Rose, Spain, $9.
Speyside Offline
#500 Posted:
Joined: 03-16-2015
Posts: 4,520
2009 Castello Banfi, Vin Nobile di Montepulciano.

Grilled pork chops with an herb rub.
Cheese plate.
Tossed salad.
Fresh blueberrys.
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