The Official Wine Thread

gomestar · Aug 13, 2009

Originally Posted by Johnny_5

After you had decanted for 6 hours how did you maintain a decent temperature when serving it? Did you leave it in a bucket of chilled water or refrigerator? I'm assuming you didnt leave it in your basement since you mentioned your GF ran to Duane Reade hinting that you are probably a city slicker.

this was consumed upstate so I did have access to a legitimate wine cellar where I kept the decanter. The odd thing is, in the summer I don't like my reds at cellar temperature, they seem way too cold compared to the surrounding air even with central AC. I usually let them warm up to around 68-70 or so. In the winter cellar temperature seems just right. I drink my whites no colder than cellar temperature as well.

At home in NYC, I usually re-bottle the wines with a funnel and stick them in my little portable wine cellar that is kept at 62 degrees F for 45 minutes, or however long it takes to make dinner. In general, I'm a fan of drinking wines at ambient room temperature.

audiophilia · Aug 13, 2009

I'm 4000 miles from home and drinking some fantastic wine. I'll post up in five days.

Johnny_5 · Aug 13, 2009

Originally Posted by gomestar

this was consumed upstate so I did have access to a legitimate wine cellar where I kept the decanter. The odd thing is, in the summer I don't like my reds at cellar temperature, they seem way too cold compared to the surrounding air even with central AC. I usually let them warm up to around 68-70 or so. In the winter cellar temperature seems just right. I drink my whites no colder than cellar temperature as well.

At home in NYC, I usually re-bottle the wines with a funnel and stick them in my little portable wine cellar that is kept at 62 degrees F for 45 minutes, or however long it takes to make dinner. In general, I'm a fan of drinking wines at ambient room temperature.

Interesting. I have always had an issue at keeping the wine at a good temperature. I had never thought of rebottling wine after decanting. It seems like it would be counter productive but I guess since the wine has already taken in enough air it doesnt make a difference...

gomestar · Aug 13, 2009

Originally Posted by Johnny_5

Interesting. I have always had an issue at keeping the wine at a good temperature. I had never thought of rebottling wine after decanting. It seems like it would be counter productive but I guess since the wine has already taken in enough air it doesnt make a difference...

right, the wine has already been exposed to oxygen and the decanting effect has already occured. I'm sure it'll still change a little in the bottle (as in more oxygen absorbing), but there's no harm in simply returning it to the bottle for service or travel.

PandArts · Aug 13, 2009

first off...sorry to hear about the finger...hope it's ok!

Originally Posted by gomestar

I thought I had a picture but I'm stealing PandArt's. I had this last week, quite nice!! My notes: interesting nose, a touch of barn yard, but more specifically an apple orchard, fascinating (my parents' lakehouse is in NY apple country, so this smell hit me instantly). A bit of spearmint and stewed berries as well. Similar on the palate with good acidity, low tannins, but overall really solid. Some tart berries, a bit of oak and a little bit of green. Cherry chocolate bar at the end. For $10, excellent.

I'm glad you enjoyed the Evodia as well. Next time you get it decant it for about an hour or two (assuming you didn't this time) it really opens up and the spearmint or what I got as lemon grass/citris note will ebb into the background a bit.

Originally Posted by gomestar

And another Italian, but from a region that is very hard to find in the states. Centele Salice Saliento Riserva DOC, 2004. Nice mix of fruit and rubber with a bit of that Italian copper and minerality. Nice blackberry on the palate an a soft tannin structure. Not ground breaking, but very nice for $8:

Had this exact same wine. I think I didn't let it breathe/decant long enough because that rubber note was just too strong for me. I couldn't put my finger on it until you posted it above and that's exactly what it was. But for the price I want to give it another shot and let it decant first for at least two hours.

gomestar · Aug 13, 2009

I did let the Italian decant for about 2 hours, just out of habit. I wouldn't rate it as a stellar wine or anything, but $8 puts it in the price point of stuff like Barefoot and Woodbridge, and this wine offers much more interesting notes and complexity than those. Upon further thought, I'd label it as "nice" rather than "very nice" as it does have a little of that tough rubbery shell to it. I tend to enjoy things like that, though.

I think I decanted the Evodia, but I forget how long or what I even ate with it. Nice wine though, I'd certainly recommend it to anyone looking for a great $10 bottle.

gomestar · Aug 13, 2009

attn PandArts

PandArts · Aug 13, 2009

Originally Posted by gomestar

attn PandArts

Sweet! Thanks for the heads up!

mkarim · Aug 13, 2009

I also have a recent new interest in red wine.

gomestar · Aug 13, 2009

just a random post really, but I'm thinking about a set for myself. You could make due with 2 "red" glasses and 2 "white" glasses.

gomestar · Aug 13, 2009

Some pictures I took at my favorite Finger Lakes winery, Herman J. Wiemer. World-class riesling that have scored 90, 91, and 92 points from WS. Every semester they donate enough cases to supply 700 students with samples for wines 101.

I bought several bottles of each wine shown here. I highly encourage seeking out the rieslings, there are several to choose from though the intro "dry" is my favorite.

www.wiemer.com

PandArts · Aug 14, 2009

Great pics gomestar! I love the smell of barrel rooms!

audiophilia · Aug 15, 2009

Been trying some very good wines on this west coast Canada swing. Lots of photos and reviews to share upon my return. Catch the thread in a couple.

binge · Aug 15, 2009

Shared a bottle of Sea Smoke 2006 Pinot Noir with some friends at Andalu last night. Very nice.

Bartolo · Aug 16, 2009

Originally Posted by binge

Shared a bottle of Sea Smoke 2006 Pinot Noir with some friends at Andalu last night. Very nice.

Which one? Some are too fruit-bomby for my tastes.

The Official Wine Thread

Super Yelper

Distinguished Member

Distinguished Member

Super Yelper

Distinguished Member

Super Yelper

Super Yelper

Distinguished Member

Distinguished Member

Super Yelper

Super Yelper

Distinguished Member

Distinguished Member

Distinguished Member

Senior Member

FEATURED PRODUCTS

Similar threads

Featured Sponsor

Definitely full canvas only

Half canvas is fine

Really don't care

Depends on fabric

Depends on price

Forum Sponsors

Forum statistics

FOLLOW STYLEFORUM ON: