I don't think I like Cab Sauv.

[SField]

What is wrong with me?

I think I just won't order any more cabs, especially from Cali.

I'm sick of drinking something that is somewhat pleasant for the first half second, then turns into a tannic assault of molasses and overcooked sweet potato the rest of the time.

I don't get why people like wine to be that "assertive".

 

[gomestar]

I rarely drink Cali Cab. Stick to Bordeaux instead.

 

[SField]

God, I should say the same for Syrah... so often it's leathery **** of my tongue.

PS. am I gay because lately I'm far more excited by good whites than reds?

 

[dron]

have you tried decanting it?

 

[SField]

Originally Posted by drøn

have you tried decanting it?

Yes

 

[foodguy]

it's just a matter of fashion. it'll turn back around. for the last 10-15 years, there's been a pendulum swing toward ripeness and weight. it makes more impressive wines for people who are just getting interested (and for critics/judges who are tasting a couple dozen at a time). actually, it seems to me that the pendulum is starting to swing back. but maybe that's just my irrepressible optimism.

 

[edmorel]

Originally Posted by SField

God, I should say the same for Syrah... so often it's leathery **** of my tongue.

PS. am I gay because lately I'm far more excited by good whites than reds?

You're gay, but not becuase of that. I can't drink Pinot, would rather drink 2 buck Chuck. Reds, I like Merlot and some bordeaux, don't like cab in any way, shape or form. I like syrah in blends, not on it's own. I prefer a good reisling/gewurtzwhateverthefuck/ champagne to any of the above.

 

[gomestar]

Originally Posted by SField

PS. am I gay because lately I'm far more excited by good whites than reds?
I drink quite a bit more whites than reds (heavy slant to Italian whites and Champagne), and so far I still digg the wimin, but only time will tell.

 

[SField]

Originally Posted by edmorel

You're gay, but not becuase of that. I can't drink Pinot, would rather drink 2 buck Chuck. Reds, I like Merlot and some bordeaux, don't like cab in any way, shape or form. I like syrah in blends, not on it's own. I prefer a good reisling/gewurtzwhateverthefuck/ champagne to any of the above.

That's because people **** up pinot's most of the time. When it's right I do enjoy it quite a bit.

 

[mordecai]

Originally Posted by SField

I don't get why people like wine to be that "assertive".
i believe many drink (and eat) for that first half second, and judge or at least remember based upon it. as a wine idiot, i'm more likely to recall an immediate burst of flavor than i am a subtle aftertaste when deciding what wine to get. as far as wine lovers go, i haven't heard too many rave about cabernet sauvignon

 

[SField]

Originally Posted by mharwitt

i believe many drink (and eat) for that first half second, and judge based upon it. i'm more likely to recall an immediate burst of flavor than i am a subtle aftertaste when deciding what wine to get.

ehh... I'm saying that these wines completely lack any subtlety.

People who do that are wasting their money.

 

[gomestar]

Originally Posted by edmorel

Reds, I like Merlot and some bordeaux, don't like cab in any way, shape or form.

what about all of the Bordeaux that has Cab Sauv?

 

[randallr]

Originally Posted by SField

God, I should say the same for Syrah... so often it's leathery **** of my tongue.

PS. am I gay because lately I'm far more excited by good whites than reds?

I HATE syrah...it makes me want to vomit.

And yes, you are gay. Not because you like whites over reds, though.

 

[BC2012]

Originally Posted by SField

ehh... I'm saying that these wines completely lack any subtlety.

People who do that are wasting their money.

Maybe you don't like overextracted, 14% ABV wine? You wouldn't be the first. How are you on Aussie Shiraz or Cab? Mollydooker, for example.

Personally, I love that sort of wine. The Phelps 02 Insignia is probably my all-time favorite wine.

 

[SField]

Originally Posted by foodguy

it's just a matter of fashion. it'll turn back around. for the last 10-15 years, there's been a pendulum swing toward ripeness and weight. it makes more impressive wines for people who are just getting interested (and for critics/judges who are tasting a couple dozen at a time). actually, it seems to me that the pendulum is starting to swing back. but maybe that's just my irrepressible optimism.

I don't understand how people think. I tasted a couple great Margaux and a Lafite, along with a Montrose which as you know needs like 30 years before it won't blow your face off. Of course, Parker gives the Montrose 100, and I thought it was still nearly a decade shy of not tasting green but everyone absolutely orgasmed at the "HUGE FLAVOR" and "INCREDIBLE FRUIT"... when they had 3 other bottles of great years of some of the most sophisticated, lovingly subtle wines from 2 first growths...