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- Thread starter knapplc
- Start date
knapplc;1945579; said:No.
But this is great stuff. Are the two of you vintners, or just oenophiles? Among my group of friends I'm "the wine guy," but frankly, I'm in WAAAAAAY over my head reading discussions like this.
I've been known to vint a little.
Saw31;1945580; said:
Ah, yes, the Champale of the football discussion.
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Buck Nasty
You'll have nothing and like it
calibuck;1945110; said:Hey, ORD,
tell me of some malolactic fermented Chards that are out there? I cannot seem to find any, as it takes too long (wineries are not laying down the oak, but selling as quick as possible). I prefer the 'big' chards, and especially the big buttery chards.
We mainly drink the reds, Zins specifically, and have quite a few to choose from. (Did over the Cabs, specifically for the price), and grew to like them. Like to have a 'big' gnarly Zin, that 'crunches'. Never mind the cherry or cassis flavors, want the big alcohol, and the pop of the tannins.
For strictly unwinding purposes, drink "Two-Buck Chuck" aka Charles Shaw. It retails for $1.99 a bottle, less than $24 per case. I know, showing my lack of sophistication, but simply refuse to quaff a $30 dollar bottle of wine because had a hard day. On the pool deck for a Saturday early evening cocktail hour, cannot beat, and if any come visit, we'll 'put out the dog' and serve something a bit better......
:gobucks3::gobucks4:
My wife like the big buttery/oaky Chards as well. Her favorite is from a winery in Sonoma called La Crema. Not the cheapest bottle around (approx $20) but they use primarily french bord, and grow in a couple areas out there. There are a couple others that she drinks that I cannot recall at the moment. One of the Kendall Jackson offerings (either Camelot Vineyard or Reserve I think)
I really like the Pinot's coming out of Oregon and the Alexander Valley.
Benton Lane makes a really good one for less than $20 but it is not widely distributed.
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cincibuck
You kids stay off my lawn!
AKAKBUCK;1945576; said:
You lost me at lactic acid. I started daydreaming about boobs and when I came to, Ord was doing topographical history and I started looking for Jesus on a dinosaur.
Long and short of it is that I have always tried to go with "drink what tastes good to you." For me that means -- and I may have my wine terminology off here -- fruity reds, (fruity as in flavor, not as in sweet) like Cote d' Rhones as opposed to super dry Burgundys. In whites, I love the Rieslings you get in Germany - unfiltered, not pasteurized - and therefore not exported. Mt. St. Michelle in Washington State had a pretty good version at a reasonable price, but someone told me that they had reformulated it with more grapefruitness to make it a better fit in the big market. Wente out of the San Jose area used to do a blend they called Grey Riesling that I liked.
15 years ago I enjoyed California chards, but the market focus shifted and I moved on, trying to find something that wasn't loaded with grapefruit or citrus or peaches and apricots aftertastes. Some Pinot Grigos, some Sav blancs.
Also spent three weeks in the Cinqua Terra area in 2001 and loved the local whites and reds, but again, the whites don't travel well and so you can't get them outside of a 50 mile radius of the area.
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calibuck
Too soon old, too late smart
Thanks AKA and ORD,
Never really tasted the malolactic in the reds, or at least not through my palate, or disguised as something else. Wife and I have vacationed in the Napa/Sonoma'/Anderson Valley/Alexander Valley areas (before kid), and enjoyed some of the wineries (well, mostly most of them), and recommend several. LaCrema used to be about $5, but then they won some tastings...
Just a point of note, that when someone notes that the wines mentioned don't go well with food, surprise, surprise......
Most (if not all) of the wines are not designed to go with certain foods, they are blended to WIN WINE TASTINGS. And get ribbons. Food is incidental to the results. When one speaks about the high tannins and the 'bite' in the wine, that pretty much goes away after the second bite of masticated cow. Ergo, that is why (in the tasting rooms of California), there is always water and/or dry, flavorless crackers, to take away the taste. So you can taste other aspects of the wines. The more ribbons, higher the wine rating, the more the wineries charge for the bottle.....
Best advice: Try a bunch, and buy the ones you like. Doesn't matter the cost or the 'name', just what you enjoy. In California, one 'puts on the dog' by serving expensive wines to guests, (and we always have some good bottles to share), but when my bride and I are alone, we drink what we enjoy. And Ord is right about two buck chuck, it's a decent wine at a fantastic price, and if you're 'stress drinking' then it works pretty well. PS, it makes a great base for spaghetti sauce from scratch, and if the cook(s) manage to sip some during the cooking process, so much the better......have taken courses on all of the 'right' things to do, and can make the appropriate noises, and say the right words, but most of it is pretension. It's now fun to watch people swirl the wine in glasses (it does work to oxiginate the wine), and sip noisily, and remark on the grasslike nose and lettucelike flavor. Now, I'd never stoop to putting two buck into a empty bottle that once held expensive wine :tongue2:, but it has been done.
Try some blind tastings sometime, put some big dollar wines along side some MD20-20, chuck, and some of the Ohio local wines (which are mostly white as I recollect), and see which one your group prefers....you will be surprised....
:gobucks3::gobucks4:
Never really tasted the malolactic in the reds, or at least not through my palate, or disguised as something else. Wife and I have vacationed in the Napa/Sonoma'/Anderson Valley/Alexander Valley areas (before kid), and enjoyed some of the wineries (well, mostly most of them), and recommend several. LaCrema used to be about $5, but then they won some tastings...
Just a point of note, that when someone notes that the wines mentioned don't go well with food, surprise, surprise......
Most (if not all) of the wines are not designed to go with certain foods, they are blended to WIN WINE TASTINGS. And get ribbons. Food is incidental to the results. When one speaks about the high tannins and the 'bite' in the wine, that pretty much goes away after the second bite of masticated cow. Ergo, that is why (in the tasting rooms of California), there is always water and/or dry, flavorless crackers, to take away the taste. So you can taste other aspects of the wines. The more ribbons, higher the wine rating, the more the wineries charge for the bottle.....
Best advice: Try a bunch, and buy the ones you like. Doesn't matter the cost or the 'name', just what you enjoy. In California, one 'puts on the dog' by serving expensive wines to guests, (and we always have some good bottles to share), but when my bride and I are alone, we drink what we enjoy. And Ord is right about two buck chuck, it's a decent wine at a fantastic price, and if you're 'stress drinking' then it works pretty well. PS, it makes a great base for spaghetti sauce from scratch, and if the cook(s) manage to sip some during the cooking process, so much the better......have taken courses on all of the 'right' things to do, and can make the appropriate noises, and say the right words, but most of it is pretension. It's now fun to watch people swirl the wine in glasses (it does work to oxiginate the wine), and sip noisily, and remark on the grasslike nose and lettucelike flavor. Now, I'd never stoop to putting two buck into a empty bottle that once held expensive wine :tongue2:, but it has been done.
Try some blind tastings sometime, put some big dollar wines along side some MD20-20, chuck, and some of the Ohio local wines (which are mostly white as I recollect), and see which one your group prefers....you will be surprised....
:gobucks3::gobucks4:
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cincibuck;1945649; said:
calibuck;1945651; said:Thanks AKA and ORD,
Never really tasted the malolactic in the reds, or at least not through my palate, or disguised as something else. Wife and I have vacationed in the Napa/Sonoma'/Anderson Valley/Alexander Valley areas (before kid), and enjoyed some of the wineries (well, mostly most of them), and recommend several. LaCrema used to be about $5, but then they won some tastings...
Just a point of note, that when someone notes that the wines mentioned don't go well with food, surprise, surprise......
Most (if not all) of the wines are not designed to go with certain foods, they are blended to WIN WINE TASTINGS. And get ribbons. Food is incidental to the results. When one speaks about the high tannins and the 'bite' in the wine, that pretty much goes away after the second bite of masticated cow. Ergo, that is why (in the tasting rooms of California), there is always water and/or dry, flavorless crackers, to take away the taste. So you can taste other aspects of the wines. The more ribbons, higher the wine rating, the more the wineries charge for the bottle.....
Best advice: Try a bunch, and buy the ones you like. Doesn't matter the cost or the 'name', just what you enjoy. In California, one 'puts on the dog' by serving expensive wines to guests, (and we always have some good bottles to share), but when my bride and I are alone, we drink what we enjoy. And Ord is right about two buck chuck, it's a decent wine at a fantastic price, and if you're 'stress drinking' then it works pretty well. PS, it makes a great base for spaghetti sauce from scratch, and if the cook(s) manage to sip some during the cooking process, so much the better......have taken courses on all of the 'right' things to do, and can make the appropriate noises, and say the right words, but most of it is pretension. It's now fun to watch people swirl the wine in glasses (it does work to oxiginate the wine), and sip noisily, and remark on the grasslike nose and lettucelike flavor. Now, I'd never stoop to putting two buck into a empty bottle that once held expensive wine :tongue2:, but it has been done.
Try some blind tastings sometime, put some big dollar wines along side some MD20-20, chuck, and some of the Ohio local wines (which are mostly white as I recollect), and see which one your group prefers....you will be surprised....
:gobucks3::gobucks4:
Oh... the "Drink what you like" crowd...
Pffft....
(PS, I'm anything but a wine snob)
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knapplc
Nebraska is a Volleyball school
Buck Nasty;1945637; said:
Bugger - I know what you're talking about but I can't recall which KJ it is. Kendall Jackson does have a very buttery wine.
For a long time I just bought wines by the name of the vintner. If I'd had a merlot I liked, I bought one of their cabs or pinots. I bought a lot of Kendall Jackson, Sterling, Beringer (although I can't stand them now), Rosemount (the Australian Shiraz specialist) and stuff like that. Even some of the Ravenswood was passable.
Lately I've been experimenting, kind of going on a world journey at Cost Plus and Trader Joe's, just finding stuff that I haven't had before. My biggest problem is that I don't write this stuff down, so when there's something I like, I usually forget the name. I kind of have Wine Alzheimer's.
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