Chowhound's Latest » Wine

Why do so many corkscrews suck?

Sun, 08 Nov 2009 04:09:28 GMT

+1 for the Pulltaps double-hinged deal. I can cut foil and open almost any natural-cork-finished bottle as fast as someone with a rabbit-type device with my trusty Pulltaps... and it opens beer and has a knife on it...

Champagne at around $10

Sun, 08 Nov 2009 04:03:37 GMT

And it's easy to offer Champagne BTG inexpensively in the town where it was created. No freight charges, taxes, etc. I doubt we'll see anything close to that here from Champagne.

What are the 'not-to-miss' wineries at this tasting event?

Sun, 08 Nov 2009 03:35:41 GMT

Hit the nail on the head, TonyO. Donnaclif, if you're going to cut and paste descriptions, you should at least give the proper citation. You word for word took the wine.com review of the 2004 Silver Oak Alexander......

How About A New What Are You Drinking ?

Sun, 08 Nov 2009 00:25:58 GMT

2004 Château Pichon-Longueville Baron with some Brillat-Savarin while watching Zenyatta win the Breeders Cup Classic

Cline Ancient Vine Mourvedre 2006. Help!

Sat, 07 Nov 2009 22:45:07 GMT

according to the Tablas Creek website . The animal, game-like flavors present in young Mourvèdres can be so strong that they are occasionally mistaken for the bacteria Brettanomyces. In a well-made Mourvèdre, these flavors should resolve into aromas of forest floor and leather with aging So maybe you just need to try an older vintage.

What are you drinking right now?

Sat, 07 Nov 2009 20:26:57 GMT

2008 Michel Torino Malbec 2004 Mt Veeder Cabernet Sauvignon

Am I the Only One Who Doesn't Like Pinot Noir?!

Sat, 07 Nov 2009 19:18:20 GMT

It may have done a disservice to the grape, but it almost singlehandedly exploded PN in the US market until the economy brought everything between $15 and $50 to its knees.

Stag's Leap Cellars-'91 'Cask 23' and '04/'05 'Artemis'

Sat, 07 Nov 2009 15:21:01 GMT

Appreciate the insight IVTV. I'm certainly not "hell bent" on just getting a Stag's Leap(especially now with hearing your take) but I was certainly curious as to their supposed "changes" since my own experience was perhaps during a "better time". Much too much out there that I have yet to try so I'll no doubt pass on this one. I enjoyed that 'Cask 23' but I'll just move on and add that to the many other wineries that were once worth every sip then...but that I am probably not missing much with now. I now recall having a 'Fay' of theirs around the same vintage but I'm rather amused to see that this bottling now goes for the same price that I once could get 'Cask 23' for. My how things have changed. With the huge difference in the price of the 'Artemis' on those lists, it's certainly saying something about the VERY different pricing policies of restaurants. Thanks again.

Need rec: for 3 Bottles for 5 STAR RESTAURANT

Fri, 06 Nov 2009 18:12:08 GMT

OP, what'd you do?

A case of wine to last 21 years (at least)

Fri, 06 Nov 2009 13:12:38 GMT

You should feel good about CA Cabs for the long term, I just drank an '85 Opus 1, fab!

Martinborough producers -- which wines and producers? Also, any Nebbiolo in NZ/Aus?

Fri, 06 Nov 2009 05:12:53 GMT

+1 for Martinborough Vineyards, also Ata Rangi (absolute fav), Palliser Estate, Dry River

Bottles w/o government warning label

Fri, 06 Nov 2009 04:41:41 GMT

From TTB... "The Alcohol and Tobacco Tax and Trade Bureau (TTB), regulates the importation of beverage alcohol products into the United States for commercial use. Under the Federal Alcohol Administration Act, any person engaged in the business of importing beverage alcohol products into the United States for commercial use must have an importer's basic permit and obtain a Certificate of Label Approval (COLA). Under the Internal Revenue Code of 1986, the importer must also pay internal revenue taxes and any applicable duties to U.S. Customs and Border Protection (CBP). When a person imports beverage alcohol products into the United States on a one-time basis for personal use, the above requirements (other than the payment of Federal excise tax and any applicable duties to U.S. Customs and Border Protection) do not apply. In exceptional cases, individuals who import beverage alcohol products for personal use on a repetitive or continuous basis may be required to obtain an importer's basic permit and possess a COLA for these imported shipments. As a practical matter, it is usually at the discretion of the CBP District Director at the port of entry to make the decision of whether or not a particular importation is, in fact, for personal use only. In certain unusual circumstances, TTB may exercise joint jurisdiction with CBP in making this determination. If CBP and/or TTB decide that imported alcohol is for personal use, an importer's basic permit is not required, nor is it necessary to obtain a COLA; however, all federal, state and local taxes must be paid. In addition, other state, local or CBP requirements may apply. It should be noted that some states prohibit the direct shipment of beverage alcohol products to individuals. Anyone interested in importing alcohol for personal use should contact their state liquor control agency. A list of State Liquor Control Boards is available on our web site at http://www.ttb.gov/wine/control_board.shtml. If the beverage alcohol products are to be given away as personal gifts to friends, neighbors, or relatives, etc., or are to be similarly distributed, the Federal Government health warning label requirement is applicable. A gift of beverage alcohol products connected with the solicitation of orders for, or the sale of, such products constitutes commercial use and can only be conducted by a federally licensed Importer. Finally, the determination whether or not a shipment is for personal or commercial use cannot be decided solely on the size of the shipment but must be determined on a case-by-case basis considering the circumstances surrounding the importation. However, the size of the shipment may give rise to a question resulting in the need for an investigation by CBP or TTB."

Why are organic wines so bad?

Thu, 05 Nov 2009 21:17:49 GMT

I agree, but that was kind of my point. In discussion of things like, "why are organic wines bad?" I think it would be more useful to use terms like "natural production" rather than "organic vinification" precisely because of the disconnect between the terminology of different parts of the winemaking world. I do think that US organic wines are generally undrinkable, and yet so many of the best wines are either biologique or öko.

Wine Suggestion for Chicken and Shortribs

Thu, 05 Nov 2009 12:33:34 GMT

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Sale on CA Wines....What's the Killer Buy Here?

Thu, 05 Nov 2009 06:42:46 GMT

I'll report back when I get the bottles and crack 'em open...... =-)

txakoli v. txakolina

Wed, 04 Nov 2009 20:07:17 GMT

Just returned from a visit to Bilbao and San Sebastian. I was told by locals that "txakolina" is "txakoli" in the Basque language. It's delicious no matter which way it's spelled!

Wine & chicken/sausage gumbo

Wed, 04 Nov 2009 16:29:06 GMT

The darker the roux, the less it thickens. The solution is not to add Okra, but to increase the amount of roux you use. For a dark roux, try tripling the amount of flour and oil/bacon fat you use. For a medium roux, double the amounts. What you'll find, after the roux reaches the color you want, is that (because you've darkened the roux) it will no longer hold all that oil. So, skim off the excess oil, but use the roux as the original recipe called for... I'm going to try the Auslese... Laissez les bon temps roullet!

Wine Pairing for Lobster Fra Diavolo

Wed, 04 Nov 2009 16:16:49 GMT

I also tend to disagree with the red. I would pick a nice Pinot Grigio or similar to act against the spice of the dish and round it out.

Mosel Bridge Protest

Wed, 04 Nov 2009 00:25:37 GMT

Trader Joe's Wine Recs?

Tue, 03 Nov 2009 21:13:07 GMT

I'm a big fan of the independent wine store, especially when it's owned and operated by people who share (or at least identify with) my tastes, preferences, and budget. But to tell someone to buy wine at independent shops or forego it entirely is unnecessarily elitist. Close to my house there are half a dozen to a dozen grocery stores (including TJs) and a similar number of drugstores. All of them carry a decent, if not inspired, selection of wines. Total number of good independent wine shops in that radius? Zero. For a special bottle, or when exploring new horizons, you'd better believe you'll find me at the specialty store. But if the plan is to grill burgers for dinner and we need something to serve with them, I'm not going to hop in the car and drive an hour round trip. A CdR from TJs or maybe a Ravenswood Zin from Safeway or CVS will do the trick very nicely, thankyouverymuch.

Great Pinot Noir under $20 -- Is there such a thing?

Tue, 03 Nov 2009 20:24:57 GMT

I like Mark West and it's $8.97 at Total Wine....but I LOVE D'Autrefois (France) Pinot Noir that's $9.99.

Does Wine Taste More Pronounced In Crystal Stemware Versus Glass?

Mon, 02 Nov 2009 21:25:10 GMT

Great stems from Reidel, Spieglau, etc matter a ton. Especially when you are serving value-priced wine, which seems to benefit more from $15-20 stems than say first growth Bordeaux. Here's what I believe - quality crystal glasses have thinner edges which do a better job of laying the wine on your tongue. Shape of glass also matters a ton. I have done many side-by-side comparisons and I just like Reidel Vinum better than my previous $5 stems from Bed Bath Beyond. I highly recommend that you do one yourself. You can buy Reidel Vinum in a 2-pack and do a taste test at your next dinner party.

Mirin vs. Mijiu?

Sun, 01 Nov 2009 23:42:13 GMT

Mijiu is a type of Huangjiu, as is Shaoxing. Mijiu is more like sake than mirin, fermented rice wine. Shaoxing is typically aged for many years and is always a reddish colour. Mirin on the other hand usually has a lower alcohol content and is very sweet. If you can find a Mijiu stating that it is 'Nong Tian' (extra sweet) then you probably could sub it in for mirin, but neither are difficult to find in any good Asian cuisine shop (in the UK certainly)... so I just keep bottles of both!

Gault Millau wine guides, Yay or Nay?

Sun, 01 Nov 2009 16:18:25 GMT

I have found the yearly German language Gault Millau guide to be the best of the book formatted guides for 10 years now. The English language versions may be helpful for winery history or general information but they are too infrequent to adequately cover all the vintages. I believe the "war" is with Gault Millau not the main editors Joel Payne and Armin Diel (or their several localized editors). Not only do I find the ratings to be the most accurate, but the book has been a handy resource while visiting the wine regions themselves. The adddress, phone, E-mail etc always seem to be a current as possible and even their suggestions at the back of certain regions for hotels/restaurants can be followed with confidence. Granted Herr Diel is something of a polarizing figure as a winemaker himself and the president of the Nahe VDP, but his winery is not rated and there are several other people whose input is used when rating the wines and wineries. Having personally observed a blind tasting for the final ratings a couple of years ago, I have complete confidence in their objectivity. That being said the business practices of Gault Millau like most publishers is a different story.

ISO wine to go with Indian food...

Fri, 30 Oct 2009 23:57:59 GMT

Anyone have suggestions for South Indian food in particular? Will be going to a dinner party next weekend where my friends will cook mainly South Indian dishes (all vegetarian). Since the food will be lighter in general, I'm guessing the wine may be different from the kind of wine that goes with heavy, meaty curries...any advice?

what should I bring for dinner?

Thu, 29 Oct 2009 00:06:36 GMT

Maria! I'm around still =)

A question about 1959 Moulin Touchais Anjou

Wed, 28 Oct 2009 20:55:25 GMT

Off dry Huet from the 1940s is still drinking spectacularly. Sadly, I can't report this first hand. http://www.cellartracker.com/wine.asp?iWine=355397 Kermit Lynch describes drinking ancient off-dry chenin blanc in Adventures on the Wine Route.

Spanish Whites with a Seafood Paella?

Wed, 28 Oct 2009 05:16:48 GMT

this is a rather old thread but since its been revived, I'll suggest a Txakolina; Extomin Extaniz is one that I like rather well

TN: 2008 Chateau Graville-Lacoste Graves Blanc

Wed, 28 Oct 2009 04:07:07 GMT

Thanks for the note, Melanie. The Graville Lacoste has been a perennial favourite of our wine-tasting group since we first encountered it in the 2006 vintage. My notes on a bottle of the 2008 tasted in mid-August parallel yours and finish with "more about minerals than fruit." I got some kiwi on the nose, though, along with the grass and stones. In the three vintages I've tasted to date, I've found that, aromatically speaking, the Sauvignon Blanc plays a bigger role in the young wine than its relatively small percentage would suggest. While the wine is not designed for aging, a bottle of the 2006 opened last winter was very enjoyable, albeit showing less Sauvignon exuberance. Here's a translation of the technical data provided by the local importer (oenopole): Soil: argillo-calcareous. Grapes: 70% Sémillon, 20% Sauvignon Blanc and 10% Muscadelle. Vineyard: 15 ha. Vine training: taille à cotte (not sure what "cotte" means here; by itself it means overalls or coat, as in coat of arms). Density: 7,000 vines/ha. Average age of vines: ±50 years. Yield: ±50 hl/ha. Harvesting: manual for the Sémillon, mechanical for the Sauvignon Blanc. Vinification: Fermentation with native yeasts at 18°C in temperature-controlled stainless steel vats; 4 rackings; fining but no filtration; blended just before bottling. Upbringing: 6 months in stainless steel vats. Total SO2: ±99 mg/litre. Bottles: ±100,000 per vintage.

TN: 2000 Opus One

Tue, 27 Oct 2009 12:11:49 GMT

Seems like many on the wine boards disagree with my note, but what can I say? I sniffed and tasted, and I wrote exactly what I thought about it. Maybe it is just because I am new to the wine game...LOL! Only kidding. I think the wine is drinking in a great place, but call me crazy. Maybe it was the perfect storage conditions, I have no idea. All I know is that these bottles have been kept at 55 degrees since we picked them up, and haven't been moved other than their once a month bottle turning! And for the record, yes, CellarTracker is am amazing tool that I could never live without! Such an awesome resource, so kudos to Eric for creating it! -mJ

1982 Chateau Lafite Rothschild

Mon, 26 Oct 2009 18:34:21 GMT

I have had this wine on several occasions. While uniformly excellent, the bottle variation was indeed greater than expected. If I were a scoring type, I would say that the experiences have had a variance between a low of 94 and high of 100. If it were me, I would drink the wine, not sell it. From an unexperienced, I doubt the OP will get the premiums that a Christie's auction would bring. Whereas drinking it can easily be a once (or twice) in a lifetime experience.

What's the best way to develop my wine palate?

Mon, 26 Oct 2009 18:28:15 GMT

Bill Hunt and Tony O offer the best advice.... drink and taste as many wines as you can. Period. Don't try to find people who "know more than you" about wine to tell you what to drink. Of course, people who are wine collectors, professionals or knowledgable in wine can help make recommendations, but my advice is to rely on your own palate. Remember, your palate is a very, very, very personal and unique thing that only you truly understand. Nobody can tell you what you taste. There can be some basic generalizations for sure, but at the end of the day, you like what you like. And guess what? the more wine you taste, the more your palate will change and develop. You can do pairings at dinners and that is a good way to see how wines and foods pair. You can buy books about the same, but at the end of the day it all boils down to tasting and tasting. Also, please remember... tasting and drinking wine is supposed to be FUN. LOTS OF FUN. Don't make it work. Drink wine you like and enjoy it. The more you drink, the more your palate will evolve. It just happens. Let it. If you really want to analyze wine, then take notes. Think about what you taste in each wine. At the beginning you may not taste every subtle nuance. That will change. You will be able to tell differences in wines. Focus on that and your palate will sharpen. Let your experiences, personal experiences, guide you. Enjoy the process!

WINE AUCTION

Fri, 23 Oct 2009 07:08:29 GMT

i like winebid.com

What to pair with for a ragu bolognese?

Tue, 20 Oct 2009 20:11:02 GMT

thanks everyone for your suggestions :)

Carlo Rossi Burgundy California Table Wine

Tue, 20 Oct 2009 15:26:37 GMT

I do prefer Carlo Rossi's Burgundy to Paul Masson's, but my favorite is the "White Grenache" which makes an excellent spritzer. I've also taken up Lancers and Mateus; cheap, simple, with a good clean taste and no nasty bumwine finish.

wine importers

Tue, 20 Oct 2009 04:08:38 GMT

Her palate is spot on and I can say without hesitation that her choices are textbook examples of any given appellation she works with. Needless to say I'm a big fan of her wines, especially when it comes to Burgundy and the Rhone Valley.

Need Pinot Noir and Merlot Recs...

Mon, 19 Oct 2009 19:57:34 GMT

Not a huge merlot drinker, but for the money, we pick up a case of the Columbia Crest Grand Estates every year for friends that like merlot. Not a bad deal in the least. Just found a bottle of the '03 that we had with friends over Labor Day weekend, and it was in a great place. Wish we had more of the '03's as it was delicious! Heck of a good QPR though. Still looking for that sub $20 pinot....haven't found one we've loved yet, but tons in the $20-$30.....actually, Iris (Oregon) comes in pretty high on the sub $20 list. Great bargain, and that reminds me that I have to find some more! -mJ

TN: 2005 Stefania Cabernet Sauvignon Uvas Creek Vineyard

Mon, 19 Oct 2009 13:44:46 GMT

I was just looking in CellarTracker updating wines we drank and purchased over the weekend, and ran a report by producer. Stefania is by far the producer that I have the most of in my cellar. LOL! That is not a bad thing at all! 57 bottles in stock with another 30 pending from them! Woo hoo! Just can't get enough! I wonder what kind of leftovers they have so I can pick up some more! =) -mJ

Wine serving protocol

Mon, 19 Oct 2009 02:53:22 GMT

Well, they ARE close, in most cases... [Grin] Hunt

Tritan wine glasses?

Sat, 17 Oct 2009 18:21:55 GMT

For anyone reading this who lives in the Washington, D. C. area Fortessa is the North American importer and wholesaler for Schott Zweisel. They have an outlet store in Sterling, VA. It is approximately $50 for six Tritan Diva bordeaux glasses. They'll also have discontinued closeouts of Schott Zweisel for $5 or 6 a glass. Additionally, Zweisel hand blown crystal is available at remarkable prices. A $350 decanter was going for about a third of this a couple of weeks ago.

alternative to champagne flutes?

Sat, 17 Oct 2009 17:27:57 GMT

Since it doesn't seem to be mentioned anywhere else in the thread: if I have more people than flutes, my second choice is arab/turkish tea glasses.

Tour d’Argent celar auction

Sat, 17 Oct 2009 12:33:47 GMT

From the Times of London today, "Bottles of an 1875 armagnac vieux that had been forgotten in the large wine cellar of the Tour d’Argent restaurant in Paris are to be auctioned. The restaurant, which dates back to 1582, is selling 18,000 bottles from its 450,000 collection. The four bottles of armagnac vieux have been valued at €400 (£365) to €500 each. The sale, by the auction house Piasa, is on December 7 and 8. It will include three bottles of Clos du Griffier cognac from 1788. Most of the bottles in the restaurant cellar are registered on a computer but there are still surprises, such as the armagnac."

Budding oenophile and wine terminology

Fri, 16 Oct 2009 08:21:05 GMT

Finish refers to the final taste of the wine at the back of the mouth and throat. It's usually described in terms of length -- short, medium, long. A long finish means you can still taste the wine long after you've swallowed. I've not ever heard of "round finish" ever. A wine can be described as round or full or voluptuous, meaning it is full of flavor and giving of that flavor, but that describes the experience of the wine in the front and middle of the mouth, not at the back of the mouth. Generally "round finish" is not used. Though a Zinfandel may be described as having a spicy finish -- a little kick of pepper at the back of the mouth. Tightly-knit merely means the wine's sensory components and structure are not forthcoming. It's like they're locked up and indetectable. This is usually because the wine is young. A well-knit refers a wine that has harmony in its flavor, and that all the wine's components seem integrated into a whole. A tightly-knit wine, after it's aged and its sensory components are revealed, may or may not be a well-knit wine or a harmonious wine. "Tightly-knit" usually suggests a complex wine, but that isn't always the case. Fat refers to mouthfeel and a wine that feels thick or unctuous in the mouth, even something resembling an oily sensation. It is not pleasant. Flabby refers a wine that has no acidity and no liveliness. This is usually because the wine is overripe. Lean refers to a crisp wine high in acid, usually picked fairly young. Leathery refers to the aroma of leather and is an indication of a certain strain of an infectious yeast called Brettannomyces, or Brett for short. At low levels, this leather aroma/flavor may be an asset to the wine and part of its complexity, but at high levels is almost always a flaw. It is inappropriate at any level in some types of wines. It's very difficult to control the degree of leatheriness in a wine. Brett can cause many undesirable sensory components in wine that are described as barnyard, "animal," and sweaty saddle. Woody refers to the taste of wood, or unresolved oak. This is oak that has not yet become pleasant, and perhaps never will. It usually refers to a wine that is drunk too young. Begins to show complexity -- means the number of aromas and flavors from the fruit, oak and winemaking is increasing. Said of a wine sampled before it's fully ready to be drunk. Volatile refers to any aroma or flavor in a wine that wants to leap out of the wine liquid itself and into the air. This is why you swirl the wine in your glass -- to release more of the volatile aromas and flavors so you can smell and taste them. Also called volatile compounds or volatiles. This is a wine chemistry term, and not often heard in regular winetasting. Volatile acidity, on the other hand, refers to a flaw in wine that smells like vinegar, or acetic acid. Abbreviated VA. It's related to ethyl acetate, but is not the same thing. Both volatile acidity and ethyl acetate are winemaking flaws. Typicity refers to the standard flavors and aromas that a certain type of wine is supposed to have. Also called varietal correctness. Emphatic typicity is lofty wording and sounds British. But it means the wine is a prototypical example of a type of wine. Instead, I would say something like, "This is a classic example of that varietal." One-dimensional refers to anything undeveloped, ill-conceived, or not thought-out. Short refers to finish, see above. Hope this helped. Some of these descriptors are easy to understand and others may take years to learn. But the learning should be fun. Friends who love wine can help guide you.

One bottle of champagne for 9 People?

Fri, 16 Oct 2009 06:00:07 GMT

It depends on your glassware. If you use 5oz champagne flutes, 3oz would be about 2/3 the height of the glass and would look just fine. If you use 8oz tulip flutes (or the really wide ones) 3 oz would look very skimpy.

Italian glass wine aerator/pourer

Fri, 16 Oct 2009 00:23:20 GMT

Interesting that they state that it delivers the equivalent of a glass of wine, 100 ml? Every Italian I know would consider that amount just enough for quality control.

1996 Clos du Val: Delicious or past its prime?

Thu, 15 Oct 2009 04:05:56 GMT

I am surprised that it would even be $20. You can get current releases for a little bit more.

Wine store question- Lost case- what would you do?

Thu, 15 Oct 2009 01:24:22 GMT

I guess I shouldn't complain that we had snow flurries today and it rarely hits 90 degrees in Vermont!

Vinturi - white + red?

Wed, 14 Oct 2009 21:03:02 GMT

«I don't know ... what the rationale is.» <> BINGO! From what I've observed Vinturi came out with the 'white' version (which appears to have only one air intake tube instead of two) after another company came out with a competitive device which is shaped like a wine glass. bulavinaka's take on the use & effectiveness of the Vinturi seems to parallel my own observations. But.......... I would always urge anyone to taste the wine as it came out of the bottle first, for the experience and knowledge, before aerating or even decanting. Automatic aerating seems best applied to wines where you're familiar with both the wine and with the preferences of those who will be drinking it.

Ken Wright Pinots

Wed, 14 Oct 2009 19:29:18 GMT

I agree on KW. I wish I noted the vineyard at the time, but one of my top 3 Pinot experiences was an aged bottle of KW up in Oregon. My personal opinion is that the $40 bucks for futures is a steal; in a good year, the wines go toe to toe with $100 bottles without breaking a sweat, in less good years I still think they're fairly priced. The only problem is you have to think well in advance...

Wines for fall

Tue, 13 Oct 2009 20:28:52 GMT

Zinfandel is the wine of choice for one of the favorite fall/winter meals at our house - homemade macaroni and cheese served with roasted beets! The first fall beets are just about ready to come out of the garden, so we'll be making this soon. Try it, it's a great way to class up mac n' cheese, and a great vegetarian meal for red wine.