The Official Wine Thread - Page 1026

I must agree, cocktails with dinner is the mark of a jackass

I love my cappuccini but the desire to drink a cappuccino while eating pizza/pasta/any other savoury meal puzzles me. Even worse than after the meal. Unfortunately, it happens on the regular around here.

Opened another bottle of the '11 Santa Cristina. It was off.

I agree. A strong hand is required with the young ones.

 

 

Bah to you too, then.

Edited by Huntsman - 2/10/13 at 12:34pm

Quote:
Originally Posted by Manton View Post

I must agree, cocktails with dinner is the mark of a jackass

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Or of a drunk.

As far as cappuccino after dinner- it seems unique to Americans. In Napoli they don't drink them after breakfast, but if you are not able to enjoy espresso without milk then should you just abstain? I don't care for espresso in any form after 3pm so I just do without. I'd much rather have a digestivo.
Edited by AmericanGent - 2/10/13 at 4:49pm

With a cocktail, at least, there is no compulsion to have another in the same way that an open bottle of wine beckons with the awareness that its charm will diminish with time. So a more logical case could be made for wine being the mark of a drunk, if you want to take that tack.

 

I prefer a digestivo after dinner also; I am particularly fond of Poli grappas; alas, students such as myself often need to stay up far, far later than we might desire, and neither amari nor grappa help in those endeavors.

 

~H

Edited by Huntsman - 2/10/13 at 9:47am

Sorry about the wonky quote earlier.  My iPad doesn't do well on the forum.

 

I haven't had the Poli grappa.  I have had local stuff but I prefer other after meal drinks.  I never really drink much when I go out for dinner here, just a glass of wine and a limoncello at the end so I have not really had many grappas. 

 

I do see your point about the open bottle of wine calling you back- but wine with dinner is a social norm, where drinking gin martinis through dinner......eeesh

Had a nice $10 Qiwi Chard tonight, 2010 Oyster Bay. Crisp and balanced. Very nice acidity.

Both very good. The Klee Pinot I thought was amazing for a whooping $20. Definitely a good value. The Red Newt was new to me, but what I thought was really cool was this little chart on the back and goes along with a recent conversation about residual sugar labeling...

Very cool. Love the labeling.

i've been to their winery a few times (Red Newt). Very good all around, but the Rieslings really excel. I find this is the case across the board in the Finger Lakes.

I have shied away from Long Island reds, but some are really good. I've had worse experience with North Fork wines, but a few namely Clovis Point, were exceptional.

I've been shocked by the quality of some Finger Lakes Rieslings. The Herman Wiemers are quite good. Need to try some other producers from up there.

I like grappa after dinner. I was at dinner with a few SF-ers a few weeks ago and the sheer mention of grappa soured the mood at the table, and out of stubborness (I knew I was correct) I ordered some for myself. The others gave it a whirl and the overall recpetion was fairly good.



Except for mafoofan. I think it melted his tongue.

Grappa was always a staple in my family. My great grandfather used to make it. Grappa is awesome. So is Amaro.

I've been to two food events now where a dozen or so wineries from the Finger Lakes come and pour their stuff. I don't think we've (Manton and I) tasted a bad riesling while there, and many were excellent. The reds tended to be a little more spotty, but the whites consistently great, and some of the ice-wine style rieslings were superb.

Manton and I have been seeking out some of the older Wiemer rieslings. 2006-2008's of the basic dry and semi-dry are really superb right now.


this past year, there was another winery from Long Island (or maybe the Hudson?) there, and their stuff was gross. I just had to mention it, I agree that it's in no way a representation of the area.