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The Official Wine Thread - Page 187

post #2791 of 18013
Pio, while I appreciate the help, there's a decent chance I might get lucky without actually plying her to the point of incoherence. Believe it or not, she kinda likes me. Go figure.
post #2792 of 18013
Quote:
Originally Posted by Mark from Plano View Post
Pio, while I appreciate the help, there's a decent chance I might get lucky without actually plying her to the point of incoherence. Believe it or not, she kinda likes me.

Mark, you have me all wrong. Look, we're not that far apart in age. Unless you have purple pills, I know what you're dealing with. So I'm trying to help you out here. Whisky dick is your friend.

post #2793 of 18013
Ew. Old people sex.
post #2794 of 18013
Quote:
Originally Posted by kwilkinson View Post
Ew. Old people sex.

Here's a little secret. It's better cuz we know stuff. Oh...and we're not telling.
post #2795 of 18013
Quote:
Originally Posted by Mark from Plano View Post
and we're not telling.

Thank God!!!

JK, dawg, JK. I hope you empty your sack w/ this lady!
post #2796 of 18013
Tonight's poasting lubrication: Note the new Spielegau.
post #2797 of 18013
i vote for a sparkling. I absolutely love seafood, butter, and Champagne. And Champagne will score you more points than a Chard.
post #2798 of 18013
Quote:
Originally Posted by kwilkinson View Post
Cindy wines tonight probably giving Gome a boner.

$5 off their normal price isn't flooring me.

Monte Antico for $8, on the other hand, is. Oh, and Manton, the other $8 Tuscan I picked up is good but a one time purchase.
post #2799 of 18013
Quote:
Originally Posted by Piobaire View Post
Mark, you have me all wrong. Look, we're not that far apart in age. Unless you have purple pills, I know what you're dealing with. So I'm trying to help you out here. Whisky dick is your friend.


if you're going to talk like that, change the avatar. For forvm benefit.
post #2800 of 18013
Quote:
Originally Posted by kwilkinson View Post
Thank God!!!

JK, dawg, JK. I hope you empty your sack w/ this lady!

Such a sweet sentiment. It should be on a Hallmark card.
post #2801 of 18013
Quote:
Originally Posted by Mark from Plano View Post
Thanks, keep it coming.

Also, I've got a bunch of half bottles of 2003 Chateau Guiraud Sauterne that I'm dying to try out. I'm thinking after dinner serving some cheeses and berries with the Sauterne. Good?

Do this.
post #2802 of 18013
+1. The 2003 Guiraud is magnificent.
post #2803 of 18013
Hey Verds (vino nerds),
Why is viognier often blended in with Syrah? I get blending a small amount of Syrah in w/ Pinot, or Petite Sirah, or other red wines with red wines or white wines with white wines. I just don't really get the red/white crossover w/ viognier/Syrah. Are there other red/white pairs that are regularly blended together?
post #2804 of 18013
Quote:
Originally Posted by kwilkinson View Post
Hey Verds (vino nerds),
Why is viognier often blended in with Syrah? I get blending a small amount of Syrah in w/ Pinot, or Petite Sirah, or other red wines with red wines or white wines with white wines. I just don't really get the red/white crossover w/ viognier/Syrah. Are there other red/white pairs that are regularly blended together?

It is something carried over from Northern Rhone tradition, places such as Hermitage, Crouz-Hermitage, St. Joseph, etc, never have aloud grapes other than Sryah but have aloud blending with whites (usually Viognier). Alot of other Rhone regions allow blending with whites but it is done more rarely in regions such as CDP.
post #2805 of 18013
and to jump on Serg's point, the white blending is often used to soften the wines up and make it more approachable in its youth. If a growing season is really off, this will help balance out the wines. The same thing used to be done in Chianti for years, but I'm not sure if there were other reasons (I'll check my notebook, I remember discussing this with a professor).

Why viognier and not chard, I couldn't say specifically, but I know viognier from Rhone is awesome in the first place and it just makes more sense to have a proven white from the same region blended.
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