1. Welcome to the new Styleforum!

    We hope you’re as excited as we are to hang out in the new place. There are more new features that we’ll announce in the near future, but for now we hope you’ll enjoy the new site.

    We are currently fine-tuning the forum for your browsing pleasure, so bear with any lingering dust as we work to make Styleforum even more awesome than it was.

    Oh, and don’t forget to head over to the Styleforum Journal, because we’re giving away two pairs of Carmina shoes to celebrate our move!

    Please address any questions about using the new forum to support@styleforum.net

    Cheers,

    The Styleforum Team

    Dismiss Notice

The Official Wine Thread

Discussion in 'Social Life, Food & Drink, Travel' started by audiophilia, Jul 20, 2009.

  1. Mr Melanzane

    Mr Melanzane Well-Known Member

    Messages:
    170
    Joined:
    Sep 17, 2012
    Location:
    Italia
  2. audiophilia

    audiophilia Well-Known Member

    Messages:
    3,252
    Joined:
    Apr 21, 2008
    Location:
    Victoria, BC
    Happy New Year.

    For last night's dinner party. They provided prime rib and riesling. And the most delicious breakfast this morning.

    [​IMG]
     
    Last edited: Jan 1, 2014
  3. RedLantern

    RedLantern Well-Known Member

    Messages:
    3,276
    Joined:
    Apr 6, 2008
    Location:
    The Brooklyn of Seattle
    What did you think of the Dunham? I know Pbooth is a fran, but I've never heard anything else about it.
     
  4. gomestar

    gomestar Well-Known Member

    Messages:
    19,383
    Joined:
    Oct 21, 2008
    Location:
    NYC
    

    i love Delamotte.
     
  5. Manton

    Manton Well-Known Member

    Messages:
    41,568
    Joined:
    Apr 20, 2002
    Location:
    In Hiding
    
    el oh el
     
    1 person likes this.
  6. Piobaire

    Piobaire Well-Known Member

    Messages:
    50,191
    Joined:
    Dec 5, 2006
    Location:
    In My Douchemobile
    I had too much Champs last night. All the acid did not make for a happy stomach this morning. I'm sure the tequila did not help either.

    DP, Pierre Peters, Vilmart, Marc Hebrart, and a grower I cannot remember but was nicely sur lie.

    A Failla Keefer Ranch Chard. Nicely balanced and would drink again.

    A late harvest Sauv. Blanc for the foie course.

    A 2010 Booker The White.

    An 06 CdP.

    A fairly recent vintage of Ridge Monte Bello.
     
  7. gomestar

    gomestar Well-Known Member

    Messages:
    19,383
    Joined:
    Oct 21, 2008
    Location:
    NYC
    last night, had lots of good wine with Foof and Nay.
    Cornarea Roero 2011. Really showed well, bright and vibrant yet quite full with good structure.
    Broglia La Meirana Gavi. Similar to the above wine but showed a deeper side and (presumably) more oak. Different style overall from the first wine.
    Seghesio Langhe 2008. Really nice, and exactly what I hoped for. The hint of age is always awesome.

    overall all 3 wines seemed well received by the whole table, which is nice. I tried to pick versatile wines that would be gentle to the various food choices of the table. Also didn't want to blow out the bill, the first two were in the $40's, the latter in the upper $60's.



    later on, some bubbles.

    Laurent-Perrier to start. Always solid, I really like their basic MV.
    Pol Roger. Also solid.
    Vilmart MV. Excellent. The back end of this really stood out over the others.
     
    Last edited: Jan 1, 2014
  8. Piobaire

    Piobaire Well-Known Member

    Messages:
    50,191
    Joined:
    Dec 5, 2006
    Location:
    In My Douchemobile
    

    Are you sure Stitches was not there?
     
  9. Manton

    Manton Well-Known Member

    Messages:
    41,568
    Joined:
    Apr 20, 2002
    Location:
    In Hiding
    I am having a cheap langhe nebbiolo, 2011, that is fantastic
     
  10. Piobaire

    Piobaire Well-Known Member

    Messages:
    50,191
    Joined:
    Dec 5, 2006
    Location:
    In My Douchemobile
    Tonight we had an 06 Uvas Creek Cabernet Sauvignon by Stefania Wines. Drinking very nicely and went well with the grilled ribeyes.
     
  11. gomestar

    gomestar Well-Known Member

    Messages:
    19,383
    Joined:
    Oct 21, 2008
    Location:
    NYC

    hmm. good catch. he was not there.
     
  12. audiophilia

    audiophilia Well-Known Member

    Messages:
    3,252
    Joined:
    Apr 21, 2008
    Location:
    Victoria, BC
    We never got to it. Lots of unannounced cocktails before dinner! By the time we finished the fabulous Brunello and the young Beaucastel, we were eating trifle and getting ready to pop the pinky.

    From the past, it was typical of good Washington Cabs, less jammy than Napa, very refined mid palate, nice finish.

    Cheers.
     
    Last edited: Jan 2, 2014
  13. erictheobscure

    erictheobscure Well-Known Member

    Messages:
    5,291
    Joined:
    Feb 18, 2008
    Stupid random question: why do I always hear that in the ancient world, 1) wine was consumed because it was safer than water and that 2) wine was generally diluted (I can only assume with water) before consumption? These two ideas do not seem logically compatible.
     
  14. Manton

    Manton Well-Known Member

    Messages:
    41,568
    Joined:
    Apr 20, 2002
    Location:
    In Hiding
    alcohol kills bad germs so you can dilute wine with tainted water and be *reasonably* safe.
     
  15. erictheobscure

    erictheobscure Well-Known Member

    Messages:
    5,291
    Joined:
    Feb 18, 2008
    I honestly have no idea: would an 11 or 13% alcohol solution have any real effect on the nasty germs that might live in untreated water? In any case, probably not a particularly interesting query in the first place--just popped into my head.
     
  16. CBrown85

    CBrown85 Well-Known Member

    Messages:
    4,986
    Joined:
    Sep 22, 2009
    I think it's a very interesting question.

    The wine-making process in the ancient world was different than it is today. I can't remember specifics, but wine was traditionally diluted so that it could be consumed in larger amounts. In classical Greece, the host would choose the dilution of the wine which would set the pace of conversation for the night.
     
  17. Piobaire

    Piobaire Well-Known Member

    Messages:
    50,191
    Joined:
    Dec 5, 2006
    Location:
    In My Douchemobile
    

    They also put all kinds of crap in it, as quite probably, most of the wine tasted like cat piss. Tree resin, spices like fenugreek, honey, all kinds of stuff. I'm pretty sure lead might have been an additive but not 100% sure. I think that lead gave it a sweet flavour, but again, not sure. Or maybe marble dust? Or both..
     
    Last edited: Jan 2, 2014
  18. CBrown85

    CBrown85 Well-Known Member

    Messages:
    4,986
    Joined:
    Sep 22, 2009
    Would be interesting to have tried. I imagine it being more of a grappa-style spirit than what we drink today. I wonder if there was a significant quality difference between the Greek and Carthaginian, and Etruscan variations.
     
    Last edited: Jan 2, 2014
  19. Manton

    Manton Well-Known Member

    Messages:
    41,568
    Joined:
    Apr 20, 2002
    Location:
    In Hiding
    according to Livy and Plutarch, one reason the Gauls invaded Italy in 390 BC was to steal the wine. They tasted it from trading, didn't know how to make it, so they did the next best thing.
     
    1 person likes this.
  20. patrickBOOTH

    patrickBOOTH Well-Known Member

    Messages:
    33,327
    Joined:
    Oct 16, 2006
    Location:
    New York City
    

    This is amazing. Very Chapter 8 if you know what I mean.
     

Share This Page

Styleforum is proudly sponsored by