frankj1
9 years ago

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 wrote:


great info, can't thank you enough
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Speyside
9 years ago
4> Alsatian and Tyrolean white wines. Pinot Gris, Pinot Blanc, Gewurtztraminer, Riesling, Auxurrois Blanc, Muscat, Sylvaner, and Chasselas. Wines we know a little bit about, but should learn more about. They also grow well in Oregon and New Zealand. Truly some of the great white wine in the world. Probable best know is Pinot Grigio, which is unripe Pinot Gris. Try any of the above with a light chill, say an hour in the fridge. Note, do not get Swiss Chasselas. These wines have great fruit flavors that range from white pear to pineapple. Expect to pay about $15.00. The reason not to overchill a white is all you are doing is hiding flaws in the wine, and the colder the wine the less flavor it has. Also do not dismiss field blends, they can be superb. These are wines to sip, or pair with a meal. I prefer sipping them.
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Speyside
9 years ago
2015, Domaines Schlumberger Pinot Gris Les Princes Abbes, Alsace, France.

Delicate nose of apricote, orange marmalade, and pineapple. Soft, velvety mouth feel. Flavors of apricote, and white pear. Nice acidity and minerality. A great sipper last night. Pairing it tonight with pork tenderloin that has an apricote glaze.
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ZRX1200
9 years ago
Flight tasting at Cowhorn vineyards, small local place, nothing over 200 cases. Their white and reds were both outstanding, we drank a bottle of Syrah and got a bottle of Voigner and reserve red (another Syrah).

Now we're at our favorite winery Serra, doing a flight then a glass. I touted their Rose (all pinoit grapes aged on stainless) from last time and now it's way better. All Temprinillo grapes aged on stainless, AMAZING (were buying 2 bottles). Next taste is their Cab Franc
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frankj1
9 years ago
Allen, I will look more closely at whites with your info in mind, but normally i just have a few around I guess at. Caren won't drink reds, and says she likes whites but then hardly has any once opened.

Guessing once again, tonight I am having a glass of $9/bottle Chateau Ste Michelle Columbia Valley Riesling 2014 (100% vinifera rootstock, what ever that means). Having it with a riced cauliflower stir fry with chicken, yellow peppers, onions asparagus, string beans, a little stir fry sauce and a dash of green sriracha.

on the label, the wine is rated smack in the middle of the dry/sweet meter...to me it is a tad toward sweeter than medium. yet it seems to be OK with the meal. Think I might want just a step or two dryer. 12% abv

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deadeyedick
9 years ago
One of my favorites from that area is Hogue Riesling.
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frankj1
9 years ago
tonight, Koenig Pinot Blanc Vin d'Alsace 2014. 12% abv. 90% pinot auxerrois-10% pinot blanc...so why is it considered a Pinot Blanc Spey?

Allen, I had it with chicken, but going forward I'd just pour it as a sipper on a late afternoon summer day, or even after dinner, much like I'd use a rose, but it's almost the opposite...this has sweetness not often found in roses and despite low acidity it was still quite refreshing.

Liking more now after dinner. Would buy again but want to explore others from Alsace. You may have led me to whites I can enjoy more than I have been...great, just what I need. A new line of alcohol!

BTW, $10 at the local Wegman's Super Market.
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Speyside
9 years ago
In France wines are labeled by region. So the legal important part is that it is labeled from Alsace. It is odd that it was not labeled Auxerrois. Even more odd that it was not simply labeled Vin d'Alsace. That is how a blend is usually labled. Any wine from Alsace pairs best with spicy food. But I find I like them best as sippers. There is more acidity than you would think, since it goes through malalactic fementation. Also using natural yeast adds to the softness of the acidity. Natural yeast is yeast from the air in the winery. The reason the sweetness seems different is due to the acidity balancing it out. As opposed to being cloying, it is refreshing. Glad you liked it, I thought you might.
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Speyside
9 years ago
Quality Alsace producers, some spelled wrong, Trimbach, Huegel, Pierre Sparr, Lorentz, Schoffit, Weinbach, Zind Humbrect, Schlumberger, Beyer, Deiss, Josmeyer, and Ostertag.
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frankj1
9 years ago

Quality Alsace producers, some spelled wrong, Trimbach, Huegel, Pierre Sparr, Lorentz, Schoffit, Weinbach, Zind Humbrect, Schlumberger, Beyer, Deiss, Josmeyer, and Ostertag.

Speyside wrote:


definitely saw Huegel there
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Speyside
9 years ago
So why do certain red grapes drink well in warm weather and others don't? Or for that matter, why does a Pinot Noir from Sonoma Coast drink well in warm weather, and a Napa Valley Pinot Noir does not? Acidity, pure and simple. Red grapes that grow well where night time temperatures drop below 70 degrees Fahrenheit are great summertime reds because they maintain higher acidity. The pores on the underside of a grape leaf close at 70 degrees and lower. When the pores are open the grape looses acidity. Also, these grapes have a different physiological maturation. They never become fruit bombs, nor do they become big wines. They are best in the summertime served with a light chill, say 1/2 hour in the fridge. Three grapes come to mind, Pinot Noir, Gamay, and Barbera. The Pinot Noir can be from many regions. The Gamay is actually Beaujolais. The Californian versions grow in to warm of a climate. The Barbera is Italian. Mind you, this all is a generalization. If you like Shiraz in the summertime drink Shiraz. Though northern rhones, which are Syrah, will drink better in the summertime because they have a higher acidity level. Due to the weight of a northern rhone I would never chill it.
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frankj1
9 years ago
per my PM, reading this after experiencing is of more value as a learning tool for me/my brain.
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Hank_The_Tank
9 years ago
Tried the Kentucky Bourbon Barrel Blackberry Porter...pretty good.
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frankj1
9 years ago

Tried the Kentucky Bourbon Barrel Blackberry Porter...pretty good.

Hank_The_Tank wrote:


sounds like beer
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Speyside
9 years ago
What effects your ability to taste. Your nose has a huge effect on taste. About 80 percent of what you taste is effected by smell. You will notice this with wine if you do either of the following. Pinch your nose closed and take a swollow. The wine will have less flavor. Hold wine in your mouth and suck air through it, its flavor will intensify. Also how the wine flows into your mouth from your glass has a large effect on your taste. Take one wine and try it in a bordoux glass, then try it in a reisling glass. You will think you have drank 2 different wines. Different areas of your tongue will pick up different tastes. Salty, bitter, sour, sweet, and savory are distinguished by different areas of the tongue. Most people have about 10,000 taste buds on their tongue, some more some less. Those with more will find more subtle flavors. What you are eating will change your perception of taste of a wine. If the wine starts to taste bad clean your palate. Either eat a piece of French bread, or drink some water.
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frankj1
9 years ago
if there's no French bread in the house, will challah work in a pinch ?
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Speyside
9 years ago
LOL, I would think so.
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Hank_The_Tank
9 years ago

sounds like beer

frankj1 wrote:



Whoops
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Speyside
9 years ago
So why are Cotes du Rhone such a great value? They get much larger production than expected due to the stoneyness of the soil. The stones retain heat over night which creates a larger crop without diluting the grapes. Also, they have wonderful herbal flavors due to the Garrigue (wild herbs) that surround the vineyards which causes cross polination. The northern Rhone reds are Syrah, or Syrah with a small percentage of Viognier. The southern Rhone reds are primarily Syrah and Grenache, with many local red grapes mixed in. So you get a great diversity of wine in southern Rhone reds. For great in expense reds try a Cotes du Rhone. You can find them as low as $6.00 a bottle.
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Speyside
9 years ago
2013, Domaine Jean Chauvenet, Nuits Saint Georges, Les Bousselots, 1er Cru, Burgundy, France.

Barnyard nose, earthy, mushroom, and blackberry flavors. Long finish.
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