The Official Wine Thread

[foodguy]



I had Counoise for the first time last night. I enjoyed it very much and at $13 was a great deal, imo.

who made it? eberle in the central coast used to make a rose of counoise that was just outstanding. really spicy. unfortunately, never could sell it so they stopped buying the grapes.

 

[patrickBOOTH]

I don't remember This was pretty spicy, not like a Corbiere spicy, but I thought it was great for the price. Had an earthiness to it that I like a lot when tannins are low. I am definitely picking up a few more bottles, I wll let you know. It was imported by Rosenthal if that helps at all?

 

[Rambo]



Need some advice guys: I'm going to the local wine mega-mart and wanted to pick up 5 to 10 interesting reds to try out. Preferably under $15 a pop. Could you all recommend me some bottles to pick up please?

Bueller?

 

[gomestar]

i don't recognize much from that list. I'd take some money and buy a number of different bottles to see which regions or types you like best.

 

[foodguy]

yeah, that looks like a bevmo ad. nothing wrong with that, but i think you might get a better QPR for your total purchase by going to a small wine store where you can talk to somebody about what you like and have them make recommendations. it might cost a buck a bottle more, but you're likely to have a much higher ratio of hits.

 

[Rambo]



i don't recognize much from that list. I'd take some money and buy a number of different bottles to see which regions or types you like best.

Hmm. I like bold and fruity, not too much on the dry. Pinot, Rioja, Merlot, Malbec, like that.

yeah, that looks like a bevmo ad. nothing wrong with that, but i think you might get a better QPR for your total purchase by going to a small wine store where you can talk to somebody about what you like and have them make recommendations. it might cost a buck a bottle more, but you're likely to have a much higher ratio of hits.

Total Wine, but I think they're basically the same concept. I'll have to look up a good wine store in the area.

 

[Piobaire]

FYI, Pinot, Rioja, Merlot, Malbec are all dry. What tastes and sensations do you mean when you say "dry?"

 

[foodguy]

yeah, i don't think enough people take advantage of good wine stores. the big boxes will present an overwhelming number of wines that are basically selected by pricepoint. a good small store can't afford that much inventory, so they have to edit very carefully. they'll still have wines at various prices, but it'll be the 2 or 3 they really think they can sell, rather than the 10 that have scored highest with wilfred wong.
eta: the real advantage, of course, is that you get sales people who have actually tasted the wines, rather than sales clerks who are there essentially to haul cases.

 

[Rambo]



FYI, Pinot, Rioja, Merlot, Malbec are all dry. What tastes and sensations do you mean when you say "dry?"

They are? Hmm, well its been quite some time since I've actually had a glass of wine (please don't flog me!), but I'd have to say absence of fruitness would be the easiest way to describe it. I'd be hesitant to say "bland" but that might be a good way to put it. Remember now, I'm not an advance taster.

yeah, i don't think enough people take advantage of good wine stores. the big boxes will present an overwhelming number of wines that are basically selected by pricepoint. a good small store can't afford that much inventory, so they have to edit very carefully. they'll still have wines at various prices, but it'll be the 2 or 3 they really think they can sell, rather than the 10 that have scored highest with wilfred wong.
eta: the real advantage, of course, is that you get sales people who have actually tasted the wines, rather than sales clerks who are there essentially to haul cases.

Very good point. I'll have to see if I can find one that isn't too pricey.

 

[itsstillmatt]

You probably mean that you don't like wines that are very tannic. Piob is contrasting dry and sweet, as in without sugar or with, but tannins give the feeling that your mouth is drying out as you drink, which is probably what you are describing.

 

[Piobaire]



You probably mean that you don't like wines that are very tannic. Piob is contrasting dry and sweet, as in without sugar or with, but tannins give the feeling that your mouth is drying out as you drink, which is probably what you are describing.

Correct and correct. Although, he did not describe the feelings of tannins, which is exactly what I thought he would too. I'm sort of stumped over what he did say.

 

[patrickBOOTH]

Maybe he doesn't like wine?

Cranberry and vodka works well for those people.

 

[itsstillmatt]



Correct and correct. Although, he did not describe the feelings of tannins, which is exactly what I thought he would too. I'm sort of stumped over what he did say.

In my experience it is a pretty standard way to describe the concept. I mean, who learns the vocabulary of a hobby before they even start in on it. More wine drinkers is more better, so let's encourage him.

 

[kwilkinson]



I mean, who learns the vocabulary of a hobby before they even start in on it. More wine drinkers is more better, so let's encourage him.

this. Also Rambeaux, im familiar withva few on your list Nd can give my thoughts after work. Theyre all prerty mediocre (at best) though.

 

[foodguy]



In my experience it is a pretty standard way to describe the concept. I mean, who learns the vocabulary of a hobby before they even start in on it. More wine drinkers is more better, so let's encourage him.

personally, i think it's a lot better to smack the noobs around as much as we can. first, it thins the herd, reducing consumer pressure and lowering prices. It also prepares them for life in the wine world, like the first time they mistake a lesser cotes de nuits for morgon in a tasting group. finally, it's just so much fun. Win. Win. Win.