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The Official Wine Thread - Page 969

post #14521 of 18013
hearty burgundy
post #14522 of 18013
Cabernet.
post #14523 of 18013
white merlot
post #14524 of 18013
Quote:
Originally Posted by gomestar View Post

white merlot
just reading that made me puke a little bit
post #14525 of 18013
Fume Blanc
and for Piob .. Baco Noir
post #14526 of 18013
Fume Blanc is just a fancy name for Sauv Blanc. Mondavi poineered that name in 1966 but Napa had been growing SB since the the 1880s.
post #14527 of 18013
Quote:
Originally Posted by Manton View Post

Ridge zin is on another plane than all the others.
part of my problem with zin is that most of my experience with it is from 15-20 years ago when it was very "in" but not good. Also, my dad loves it so they always have it around in Santa Cruz and whenever I drink it when I am there, whatever he buys, I just don't like it.

Your dad? Shit. My dad views Charles Shaw as luxurious. He gets mad at me when I bring my own wine. He sees right thru to the truth that I am actually not bringing a gift... I am bringing something to drink myself.

Ha ha, reminds me. As a kid, we used to eat at these folks house occasionally and I once caught the wife filling up a wine bottle with box wine to make it look better. Didnt understand it until years later. Those people's cheapness was beyond belief.

Quote:
Originally Posted by Manton View Post

hearty burgundy

Humor in this post.
post #14528 of 18013
Registered for a wine calss "Sensory Evaluation" at the community college where I live. Tuesdays 6-9pm. icon_gu_b_slayer[1].gif
Looking forward to getting some guidance as to how to identify and evaluate common characteristics of wine.
post #14529 of 18013
What is the difference between acetic fermentation and just plain oxidation? Is acedic fermentation just a product of oxidation?
post #14530 of 18013
They are two different chemical processes. Acetification specifically requires acetic bacteria that turn alcohol into acetic acid (and eventually turn the wine to vinegar). Oxidation simply refers to a wine breaking down due to exposure to air.
post #14531 of 18013
Quote:
Originally Posted by gomestar View Post

white merlot

Have had a still, sweet one of these. Barf.
Quote:
Originally Posted by tattersall View Post

Fume Blanc
and for Piob .. Baco Noir

frown.gif That is some plonk shyte there.
post #14532 of 18013
Quote:
Originally Posted by Cary Grant View Post

They are two different chemical processes. Acetification specifically requires acetic bacteria that turn alcohol into acetic acid (and eventually turn the wine to vinegar). Oxidation simply refers to a wine breaking down due to exposure to air.

Is acetic bacteria everywhere pretty much? Is it inevitable when in contact with air?
post #14533 of 18013
post #14534 of 18013
Really cool, thanks Carey.
post #14535 of 18013
ahhhh Austria. The king of consistent fill levels.

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