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The Official Wine Thread - Page 881

post #13201 of 18228
Quote:
Originally Posted by patrickBOOTH View Post

I was wondering last night while drinking martinis. Do/can spirits have "terroir"?

Apparently everything has terroir now. If I had a dollar for every menu or server or food blogger I've heard/read going on about the soil their onions are grown in, then I'd go buy myself a nice bottle of Burgundy for dinner.

Spirits? I'd say, not really. I think they're more a reflection of the culture that produces them than the land. Whiskey - Scotch, Bourbon, Tennessee, etc.
Edited by Quatsch - 6/16/12 at 1:57pm
post #13202 of 18228
Interesting question. Let's look at Scotch. It's divided into geographic indicators. One can roughly expect a certain set of parameters based on the GI and much of that is based on the local water and peat production.

Not sure what to make of that.
post #13203 of 18228
Yeah, I was thinking in terms of gin. I love the stuff and I realized that year after year you get a consistent product. I am thinking that if a distillery that usually gets its juniper, or whatever from a certain farm, or supplier, however the crop was shit and had to go elsewhere, wouldn't that affect the flavor?

I also went to this new bar that had a lot of different kinds of gin and the bartender was telling me about them, and he mentioned this one that they get their juniper from a specific location and yada yada yada and the idea of terroir came into my mind again. I guess there are producers out there who subscribe to the idea.
post #13204 of 18228
Btw, I am reading a really good book right now. The pages really give me a sense of the pacific northwest, very douglas fir.
post #13205 of 18228
Gin is made of a dozen different herbs and plants, so they can blend it to a consistent product. Above all, it's (mostly) distilled from wheat. Junipers are just used as the "main" flavor.
post #13206 of 18228
Quote:
Originally Posted by patrickBOOTH View Post

Yeah, I was thinking in terms of gin. I love the stuff and I realized that year after year you get a consistent product. I am thinking that if a distillery that usually gets its juniper, or whatever from a certain farm, or supplier, however the crop was shit and had to go elsewhere, wouldn't that affect the flavor?
I also went to this new bar that had a lot of different kinds of gin and the bartender was telling me about them, and he mentioned this one that they get their juniper from a specific location and yada yada yada and the idea of terroir came into my mind again. I guess there are producers out there who subscribe to the idea.

so you also read the NYT article...
post #13207 of 18228
Special Father's Day wine tonight. Just great.

2012-06-17184715.jpg
post #13208 of 18228
Drinking a 2010 Jean Paul Brun/Terres Dorees Cote de Brouilly. Very nice wine - a lot more tannic structure and color than I'd expect from Beaujolais, but its a nicely balanced wine all-round.

467
post #13209 of 18228
JP Brun is pretty good stuff.
post #13210 of 18228
Quote:
Originally Posted by kwilkinson View Post

Special Father's Day wine tonight. Just great.

2012-06-17184715.jpg

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post #13211 of 18228
Quote:
Originally Posted by kwilkinson View Post

Special Father's Day wine tonight.
congrats

what did you name him/her?

plans to marry mommy?
post #13212 of 18228
Lawlz, the only babies I ever have are lying in socks in my dirty laundry bin.
post #13213 of 18228
Had a few bottles today. Started off with a Pierre Peters at an early brunch at the place three minutes away. Then we had a Merry too, an '10 SB with duck confit and vinaigrette salad. Now we're sipping N.V. Ariston Aspasie Champagne Brut - Carte Blanche.

It's a shame Monday = work.
post #13214 of 18228
For fathers day I went to a mexican dive and had 3 margaritas. Then I came home and took a nap.

Then I cooked.

I also went to church and to krav.
post #13215 of 18228
Thread Starter 
Wines from the past week. The Pahlmeyer was amazing as was the Telegraphe.

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