451. Author: Mattie B | Date: Sat, 3/18/2017, 8:23PM EST | |
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. |
452. Author: frankj1 | Date: Sat, 3/18/2017, 9:22PM EST | |
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. |
453. Author: Plowboy221 | Date: Sat, 3/25/2017, 4:43PM EST | |
2014 Decoy Sonoma County Cabernet Sauvignon |
454. Author: deadeyedick | Date: Sat, 3/25/2017, 8:41PM EST | |
2014 Mollydooker The Boxer Shiraz |
455. Author: namadio | Date: Mon, 3/27/2017, 9:44AM EST | |
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 |
456. Author: Speyside | Date: Sat, 4/8/2017, 7:55AM EST | |
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. |
457. Author: Plowboy221 | Date: Sat, 4/8/2017, 5:07PM EST | |
2011 Taylor Fladgate Late Bottled Vintage Porto |
458. Author: deadeyedick | Date: Sat, 4/8/2017, 6:45PM EST | |
2015 Yellowtail Reserve Shiraz - nice big Aussie shiraz for around $10 |
459. Author: ZRX1200 | Date: Sat, 4/8/2017, 7:30PM EST | |
Ledger David Dark Knight
So fuggin good. Only had one glass.....hitting the whiskey |
460. Author: SmokeMonkey | Date: Sat, 4/8/2017, 8:00PM EST | |
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. |
461. Author: Speyside | Date: Sun, 4/9/2017, 8:35AM EST | |
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. |
462. Author: frankj1 | Date: Sun, 4/9/2017, 11:07AM EST | |
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? |
463. Author: Speyside | Date: Sun, 4/9/2017, 11:29AM EST | |
No, a refreshing white, not common here, but very common in Germany and Italy. I think you would like it. |
464. Author: frankj1 | Date: Sun, 4/9/2017, 12:10PM EST | |
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... |
465. Author: Speyside | Date: Sun, 4/9/2017, 1:06PM EST | |
Right, you are likely to find a Pinot Blanc from Alsace, that is the primary region for Pinot Blanc. |
466. Author: SmokeMonkey | Date: Sun, 4/9/2017, 7:07PM EST | |
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. |
467. Author: frankj1 | Date: Sun, 4/9/2017, 7:51PM EST | |
is that where you were born? |
468. Author: SmokeMonkey | Date: Sun, 4/9/2017, 9:13PM EST | |
Good question. But, no, as much as I'd like to be from the Valley of the Monkeys, I have far more pedestrian origins. |
469. Author: Speyside | Date: Sun, 4/9/2017, 9:20PM EST | |
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. |
470. Author: SmokeMonkey | Date: Sun, 4/9/2017, 9:56PM EST | |
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.... |
471. Author: Speyside | Date: Mon, 4/10/2017, 4:55PM EST | |
Typically on a Rose bottled in 2015 would mean the vintage was 2014. |
472. Author: Speyside | Date: Mon, 4/10/2017, 5:01PM EST | |
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
|
473. Author: deadeyedick | Date: Tue, 4/11/2017, 8:32AM EST | |
^ Their Dead Arm is good juice. |
474. Author: Speyside | Date: Sat, 4/15/2017, 8:18AM EST | |
La Granja Tempranillo, Spain |
475. Author: Speyside | Date: Sun, 4/16/2017, 7:26AM EST | |
Cocobon red blend, California. |
476. Author: frankj1 | Date: Sun, 4/16/2017, 10:06AM EST | |
late afternoon yesterday... Rose de Chevalier 2016 (Bordeaux Rose) |
477. Author: SmokeMonkey | Date: Sun, 4/16/2017, 2:55PM EST | |
2012 Gravely Ford Zinfandel. Meh. |
478. Author: frankj1 | Date: Sun, 4/16/2017, 6:25PM EST | |
SmokeMonkey wrote:2012 Gravely Ford Zinfandel. Meh. just can't do zins when it's warm outside... |
479. Author: SmokeMonkey | Date: Sun, 4/16/2017, 6:37PM EST | |
It was only about 85 here today. Still big red season. |
480. Author: frankj1 | Date: Sun, 4/16/2017, 7:36PM EST | |
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. |
481. Author: SmokeMonkey | Date: Sun, 4/16/2017, 8:04PM EST | |
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). |
482. Author: frankj1 | Date: Sun, 4/16/2017, 8:11PM EST | |
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. |
483. Author: Speyside | Date: Sun, 4/16/2017, 9:10PM EST | |
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. |
484. Author: frankj1 | Date: Sun, 4/16/2017, 9:50PM EST | |
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. |
485. Author: deadeyedick | Date: Mon, 4/17/2017, 5:17PM EST | |
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) |
486. Author: frankj1 | Date: Wed, 4/19/2017, 6:21PM EST | |
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.
|
487. Author: SmokeMonkey | Date: Wed, 4/19/2017, 6:26PM EST | |
Worth a try if I can find it, Frank? |
488. Author: frankj1 | Date: Wed, 4/19/2017, 7:39PM EST | |
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. |
489. Author: Speyside | Date: Wed, 4/19/2017, 8:34PM EST | |
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. |
490. Author: SmokeMonkey | Date: Wed, 4/19/2017, 9:14PM EST | |
I like wine class. I may change my major. |
491. Author: frankj1 | Date: Wed, 4/19/2017, 9:14PM EST | |
I'm hard and edgy what wine am I? |
492. Author: Speyside | Date: Wed, 4/19/2017, 10:25PM EST | |
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. |
493. Author: deadeyedick | Date: Thu, 4/20/2017, 7:57AM EST | |
frankj1 wrote:I'm hard and edgy what wine am I? Something in a jug? |
494. Author: Speyside | Date: Sun, 4/23/2017, 9:49AM EST | |
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. |
495. Author: frankj1 | Date: Sun, 4/23/2017, 6:45PM EST | |
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 |
496. Author: SmokeMonkey | Date: Sun, 4/23/2017, 8:11PM EST | |
No wine this week, but I'm with frank - keep the lessons coming! |
497. Author: frankj1 | Date: Sun, 4/23/2017, 8:25PM EST | |
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. |
498. Author: Speyside | Date: Mon, 4/24/2017, 9:00AM EST | |
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. |
499. Author: Speyside | Date: Mon, 4/24/2017, 2:13PM EST | |
2016 Arrumaco Grenacha Rose, Spain, $9. |
500. Author: Speyside | Date: Mon, 4/24/2017, 5:22PM EST | |
2009 Castello Banfi, Vin Nobile di Montepulciano.
Grilled pork chops with an herb rub. Cheese plate. Tossed salad. Fresh blueberrys. |