What are you drinking right now?

Discussion in 'Social Life, Food & Drink, Travel' started by VMan, Oct 25, 2006.

  1. PandArts

    PandArts Senior member

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    Had these over the weekend:

    Picked this up on Friday...this is a great little Grenache fo under a 10er
    [​IMG]

    And this is my goto malbec for just over a 10er
    [​IMG]
     


  2. musicguy

    musicguy Senior member

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    [​IMG] Corsendonk Abbey Brown Ale. A very good abbey dubbel. Reminds me a bit of Trappistes Rochefort, but with a less complex taste. The perfect way to wind down after a long day.
     


  3. Rambo

    Rambo Senior member

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    [​IMG] Corsendonk Abbey Brown Ale. A very good abbey dubbel. Reminds me a bit of Trappistes Rochefort, but with a less complex taste. The perfect way to wind down after a long day.
    Never seen that one before. Looks nice. [​IMG] on the goblet glass.
     


  4. Crawford

    Crawford Senior member

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    Gin and Tonic

    What sort of food pairs well with a G&T? I'm use to drinking them as a refreshment on a hot summer day - food is usually not on my mind then.
     


  5. musicguy

    musicguy Senior member

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    Never seen that one before. Looks nice. [​IMG] on the goblet glass.

    Yes, it is quite good! I could drink it regularly. The glass is a Chimay glass. [​IMG]
     


  6. Rambo

    Rambo Senior member

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    Yes, it is quite good! I could drink it regularly. The glass is a Chimay glass. [​IMG]
    Then another +1 for getting the Chimay gift pack.
     


  7. Master-Classter

    Master-Classter Senior member

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    Gin and Tonic

    What sort of food pairs well with a G&T? I'm use to drinking them as a refreshment on a hot summer day - food is usually not on my mind then.


    I like this with anything sort of fatty, the herbals and lemon/lime bitter tonic taste sort of cuts through it. Personally I think it's great with barbecued salmon and veggies out on the patio/deck.
     


  8. tricota

    tricota Senior member

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    Gin and Tonic

    What sort of food pairs well with a G&T? I'm use to drinking them as a refreshment on a hot summer day - food is usually not on my mind then.


    I normally only have snacks with my G&T, chips or salted nuts...So sulty works I guess.
     


  9. Treen

    Treen Senior member

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    Gin and Tonic

    What sort of food pairs well with a G&T? I'm use to drinking them as a refreshment on a hot summer day - food is usually not on my mind then.


    I usuallly eat olives or salty nuts.

    Currently drinking - Chimay Red.
     


  10. Piobaire

    Piobaire Not left of center?

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    Had an '05 A.P. Vin, Gary's Vineyard PN. Gary (as in Pisoni) sources people some great grapes. Now I'm having the same drink as last weekend, my blood orange tequila martini.
     


  11. kwilkinson

    kwilkinson Having a Ball

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    We got into Old World wines today in my wine tasting class. My first time tasting Bourdeaux wines or Sancerre. We had two Alsatian wines--- a Riesling and a Gewurtztraminer, both the 05 vintage from Hugel et Fils. Then we moved on to the Loire with a 2007 Pascal Jolivet Sancerre and a 2006 Remy Pannier Vouvray. We moved to Bourdeaux and had an 06 Entre-Deux-Mers Chateau Bonnet. This wasn't really that good. But we moved on to the Bourdeax reds and had a 2004 St. Emilion Chateau des Laurets which was really good, and a 2003 Haut Medoc Chateau Coufran, which was one of my favorites we've tried in the class so far.
    It is kind of crazy to notice the difference between the fruit forwardness of the New World wines and the more soil-ey, earthy taste (terroir, I guess) of the Bordeaux reds. Exciting stuff.
     


  12. Piobaire

    Piobaire Not left of center?

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    We got into Old World wines today in my wine tasting class. My first time tasting Bourdeaux wines or Sancerre. We had two Alsatian wines--- a Riesling and a Gewurtztraminer, both the 05 vintage from Hugel et Fils. Then we moved on to the Loire with a 2007 Pascal Jolivet Sancerre and a 2006 Remy Pannier Vouvray. We moved to Bourdeaux and had an 06 Entre-Deux-Mers Chateau Bonnet. This wasn't really that good. But we moved on to the Bourdeax reds and had a 2004 St. Emilion Chateau des Laurets which was really good, and a 2003 Haut Medoc Chateau Coufran, which was one of my favorites we've tried in the class so far.
    It is kind of crazy to notice the difference between the fruit forwardness of the New World wines and the more soil-ey, earthy taste (terroir, I guess) of the Bordeaux reds. Exciting stuff.


    Yeah, that's basically the deal, in a very broad generalized sense, between New and Old worlds. If you liked the French stuff, try Peay for PN and Syrah. The PN is exceedingly Burgundian. I am assembling a vertical of their Scallop Shelf PN, have at least one bottle from 04 on. Most CA PNs you can drink three years out. I'm still holding Peay's 04 another few years.

    Remember, Sancerre = Sauvignon Blanc. CA and Oz make some incredible SBs.

    Still, I'm jealous, as I have no local place that offers a real, structured, tasting course. I'd like to get some certification at some point.
     


  13. gnatty8

    gnatty8 Senior member

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    Started with a glass of this:

    [​IMG]

    Moved to the one on the left:

    [​IMG]

    Bad fucken (sic) day today, long story.. [​IMG]
     


  14. kwilkinson

    kwilkinson Having a Ball

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    Yeah, that's basically the deal, in a very broad generalized sense, between New and Old worlds. If you liked the French stuff, try Peay for PN and Syrah. The PN is exceedingly Burgundian. I am assembling a vertical of their Scallop Shelf PN, have at least one bottle from 04 on. Most CA PNs you can drink three years out. I'm still holding Peay's 04 another few years.

    Remember, Sancerre = Sauvignon Blanc. CA and Oz make some incredible SBs.

    Still, I'm jealous, as I have no local place that offers a real, structured, tasting course. I'd like to get some certification at some point.


    Are any of the CA or Marlborough SBs 100% SB? I thought that was Sancerre's claim to fame, and why they were thought of as the best SBs in the world. I know here, to be labelled by grape varietal, only 75% of the wine must be from that grape. I assume it's the same or at least similar in Oz.
     


  15. Piobaire

    Piobaire Not left of center?

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    Are any of the CA or Marlborough SBs 100% SB? I thought that was Sancerre's claim to fame, and why they were thought of as the best SBs in the world. I know here, to be labelled by grape varietal, only 75% of the wine must be from that grape. I assume it's the same or at least similar in Oz.

    [​IMG]

    The best SB WS ever tasted. 100% SB.
     


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