603004 Wed Mar 11 16:39:26 -0700 2009 9 34 Wine 0 4495863 On a budget in this economy I bought a 1.5 liter of this to splash around with my pasta dinner tonight not expecting much. Surprisingly it did exactly what I often want wine to do; plainly compliment the food. It tasted nothing like "Burgundy" but it was much drier and simpler than I thought it would be. Not that I thought it would be complex or anything but I figured it would have a general "off flavor" taste and/ or a weird finish which it simply didn't have. Wine doesn't have to be "art" to be serve purpose does it? By that I mean the wine didn't amaze me by any stretch it simply served a purpose and quite well, like comfortable shoe. Wed Mar 11 16:39:26 -0700 2009 26180 Chinon00 1 4498648 well said well put Thu Mar 12 13:05:30 -0700 2009 4495863 253803 triggs73 1 4500177 I'm glad you found a drinkable jug. There's a local guy who hosts concerts and afterwards serves jug wines that literally make me ill from the first sip or two. Thu Mar 12 21:08:40 -0700 2009 4495863 124191 comestible 2 4500805 I wasn’t expecting such an insightful response to my post. To be clear the thrust of my post wasn’t a celebration of jug wines per se but rather a desire to highlight a simpler functionality of wine generally. I think too often wine is given an honorific position on the table; when maybe at times it should be allowed to have the same significance as the salt and pepper. Thank you Fri Mar 13 06:39:24 -0700 2009 4500177 26180 Chinon00 1 4947989 Chinon, I'm late on reply but you are right on...a simple pasta and Rossi Burgundy for a quick match is like salt and pepper. But it is really great for cooking when you don't feel like using $$$ Fri Aug 14 20:41:40 -0700 2009 4495863 1101823 rickdeutsch 1 4950312 No reason why a cheap wine can't be an honest, clean and enjoyable drink. But why call it 'burgundy'? That's not honest. Sun Aug 16 07:08:52 -0700 2009 4495863 114099 Gussie Finknottle 2 4950398 E&J Gallo started that decades ago here in the San Joaquin Valley. I understand that their gallon jugs of "Hearty Burgundy" in the early days actually were Pinot. It was a very decent drinking and cooking wine at a great price. Sun Aug 16 08:01:49 -0700 2009 4950312 18150 PolarBear 3 4953416 I expected it was called 'burgundy' due to the color rather than the varietal Mon Aug 17 12:07:11 -0700 2009 4950398 14573 Scott M 1 4960341 Fooling around, I tried the Guru's notes on Carlo Rossi, expecting zippo. But lo and behold! NV Carlo Rossi Burgundy (4 Liter Jug) A Medium Dry Red Table wine from California, USA Source : Wine Advocate # 117 Jun 1998 Reviewer : Robert Parker Rating : 81 Maturity : Drink: N/A Current (Release) Cost : $8 (8) Surprise, surprise! This light ruby-colored wine is off-dry, with surprisingly good fruit, an agreeable cherry, Beaujolais-like nose, light to medium body, and a clean finish without excessive quantities of cloying residual sugar. There is vibrancy and liveliness to this "Burgundy." This wine offers considerable value, but purchasers are advised to serve it in more handsome carafes than its original packaging. (Reviewed because it is one of "America's Best Selling Wines" - according to retailers and/or the trade magazine Impact. ) posted with permission of eRobertParker.com Copyright © The Wine Advocate, Inc. Wed Aug 19 15:12:44 -0700 2009 4495863 28703 RicRios 1 5116946 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. Tue Oct 20 08:26:37 -0700 2009 4495863 12359 monkeyrotica