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#21 Ya_Big_Tree

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Posted 15 April 2014 - 09:04 PM

Having a glass of wine right now :cheers:

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#22 Xanadoood

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Posted 16 April 2014 - 02:39 AM

Love myself a good Malbec

#23 The Analog Grownup

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Posted 16 April 2014 - 02:49 AM

In the summer I love a cool glass of white wine to go with fish. And parsley sauce.

#24 Ya_Big_Tree

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Posted 16 April 2014 - 01:50 PM

One of my fave things to do in the summer is to get dressed in a frilly sun dress and go to a patio and have a glass of pino grigio. :)

#25 The Analog Grownup

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Posted 16 April 2014 - 01:58 PM

View PostYa_Big_Tree, on 16 April 2014 - 01:50 PM, said:

One of my fave things to do in the summer is to get dressed in a frilly sun dress and go to a patio and have a glass of pino grigio. :)

Get outta here! You too?

(Just kidding haha)

#26 Ya_Big_Tree

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Posted 16 April 2014 - 02:02 PM

View PostThe Analog Grownup, on 16 April 2014 - 01:58 PM, said:

View PostYa_Big_Tree, on 16 April 2014 - 01:50 PM, said:

One of my fave things to do in the summer is to get dressed in a frilly sun dress and go to a patio and have a glass of pino grigio. :)

Get outta here! You too?

(Just kidding haha)
I don't judge.

;)

#27 The Analog Grownup

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Posted 16 April 2014 - 02:06 PM

But I was drunk. I swear I was. I swear!


:LOLsign:

#28 gangsterfurious

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Posted 19 April 2014 - 02:09 PM

View PostYa_Big_Tree, on 15 April 2014 - 04:20 PM, said:

View Postgangsterfurious, on 15 April 2014 - 04:10 PM, said:

View Posttx_rush, on 15 April 2014 - 03:59 PM, said:

View Postx1yyz, on 15 April 2014 - 03:48 PM, said:

View Posttx_rush, on 15 April 2014 - 03:11 PM, said:

Love wine
I like cabernet sauvignon (sp?), merlot, and I am a big fan of pinor noirs

I refuse to ever pay more than 10 bucks for a bottle

Some of my favourite Cabs cost about $40-60 per bottle.  The difference between that and a $10 bottle is like night and day.  If you have the chance, go do some wine tasting where you can try the more expensive wines and see what you think.

I honestly dont doubt it. I think people can be silly when they say "you cant taste the difference between a 50 dollar bottle and a 5 dollar bottle."

I had a buddy in college that was a bit of a wine snob, he bought a case of this (it was EXCELLENT)

http://morewines.com...e-red-wine.html

I guess for me there is a bit of a struggle, I really do enjoy the heck out of a 8-10 dollar bottle. I am sure that if I tried a bunch of expensive wine, I would taste the difference, and probably want to start buying more expensive wine. It might ruin me enjoying my cheaper wine!

From personal experience, even bumping it up to $12.00-$15.00 a bottle is worth it. And like I said in the previous post, sometimes you can catch sales. I know some grocery stores have a special all of the time where you buy 6 bottles, stick them in a special little box, and bam, there's an additional 10% off.
Yes... maybe it's the wine snob in me but you can DEFINITELY taste the difference.

When I look for a wine I look at the alcohol content... when im drinking a white I like a 12.5% - 13.5% and the vintage... the older the better and the area of the vineyard.  

I usually spend anywhere between $12-32 when it comes to a good dinner wine.

Can you explain why you look for a certain alcohol percentage?

#29 x1yyz

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Posted 19 April 2014 - 02:35 PM

View Postgangsterfurious, on 19 April 2014 - 02:09 PM, said:

Can you explain why you look for a certain alcohol percentage?

You want different alcohol percentages depending on what you are eating with the food.  High alcohol accentuates spiciness and doesn't play well with spicy foods.  It can also mellow out high fat foods, cutting through that fat/richness and sort of "evening" things out.  High alcohol also gives the impression of sweetness, so it can work well with fruity foods.

The problems with high alcohol wine is that it makes the wine feel very "heavy" and can easily overpower light and delicate foods.  It also makes the wine appear more acidic and as such will not work well with dairy- or cream-based foods.

#30 gangsterfurious

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Posted 19 April 2014 - 02:38 PM

View Postx1yyz, on 19 April 2014 - 02:35 PM, said:

View Postgangsterfurious, on 19 April 2014 - 02:09 PM, said:

Can you explain why you look for a certain alcohol percentage?

You want different alcohol percentages depending on what you are eating with the food.  High alcohol accentuates spiciness and doesn't play well with spicy foods.  It can also mellow out high fat foods, cutting through that fat/richness and sort of "evening" things out.  High alcohol also gives the impression of sweetness, so it can work well with fruity foods.

The problems with high alcohol wine is that it makes the wine feel very "heavy" and can easily overpower light and delicate foods.  It also makes the wine appear more acidic and as such will not work well with dairy- or cream-based foods.

Wow this is a first for me! Nobody has ever mentioned it to me before. That will be something else I'll have to start looking for. How do you like to chose your wines? What else do you look for?

#31 Ya_Big_Tree

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Posted 19 April 2014 - 02:40 PM

View Postx1yyz, on 19 April 2014 - 02:35 PM, said:

View Postgangsterfurious, on 19 April 2014 - 02:09 PM, said:

Can you explain why you look for a certain alcohol percentage?

You want different alcohol percentages depending on what you are eating with the food.  High alcohol accentuates spiciness and doesn't play well with spicy foods.  It can also mellow out high fat foods, cutting through that fat/richness and sort of "evening" things out.  High alcohol also gives the impression of sweetness, so it can work well with fruity foods.

The problems with high alcohol wine is that it makes the wine feel very "heavy" and can easily overpower light and delicate foods.  It also makes the wine appear more acidic and as such will not work well with dairy- or cream-based foods.
Exactly. It really can compliment a meal or make it taste terrible.
Im ver careful when choosing a complimentary meal wine.

#32 gangsterfurious

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Posted 19 April 2014 - 02:50 PM

View PostYa_Big_Tree, on 19 April 2014 - 02:40 PM, said:

View Postx1yyz, on 19 April 2014 - 02:35 PM, said:

View Postgangsterfurious, on 19 April 2014 - 02:09 PM, said:

Can you explain why you look for a certain alcohol percentage?

You want different alcohol percentages depending on what you are eating with the food.  High alcohol accentuates spiciness and doesn't play well with spicy foods.  It can also mellow out high fat foods, cutting through that fat/richness and sort of "evening" things out.  High alcohol also gives the impression of sweetness, so it can work well with fruity foods.

The problems with high alcohol wine is that it makes the wine feel very "heavy" and can easily overpower light and delicate foods.  It also makes the wine appear more acidic and as such will not work well with dairy- or cream-based foods.
Exactly. It really can compliment a meal or make it taste terrible.
Im ver careful when choosing a complimentary meal wine.

Can you provide an example?

#33 x1yyz

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Posted 19 April 2014 - 02:52 PM

View Postgangsterfurious, on 19 April 2014 - 02:38 PM, said:

View Postx1yyz, on 19 April 2014 - 02:35 PM, said:

View Postgangsterfurious, on 19 April 2014 - 02:09 PM, said:

Can you explain why you look for a certain alcohol percentage?

You want different alcohol percentages depending on what you are eating with the food.  High alcohol accentuates spiciness and doesn't play well with spicy foods.  It can also mellow out high fat foods, cutting through that fat/richness and sort of "evening" things out.  High alcohol also gives the impression of sweetness, so it can work well with fruity foods.

The problems with high alcohol wine is that it makes the wine feel very "heavy" and can easily overpower light and delicate foods.  It also makes the wine appear more acidic and as such will not work well with dairy- or cream-based foods.

Wow this is a first for me! Nobody has ever mentioned it to me before. That will be something else I'll have to start looking for. How do you like to chose your wines? What else do you look for?

I'm starting to learn all this stuff as the result of the class I'm taking.  I need to start drinking more to try it out!

Here are some sites with good general info:

http://www.winemag.com/wine-pairings/
http://parade.conden...ring-food-wine/
http://www.foodandwi...d-food-pairings

#34 Ya_Big_Tree

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Posted 19 April 2014 - 03:17 PM

View Postgangsterfurious, on 19 April 2014 - 02:50 PM, said:

View PostYa_Big_Tree, on 19 April 2014 - 02:40 PM, said:

View Postx1yyz, on 19 April 2014 - 02:35 PM, said:

View Postgangsterfurious, on 19 April 2014 - 02:09 PM, said:

Can you explain why you look for a certain alcohol percentage?

You want different alcohol percentages depending on what you are eating with the food.  High alcohol accentuates spiciness and doesn't play well with spicy foods.  It can also mellow out high fat foods, cutting through that fat/richness and sort of "evening" things out.  High alcohol also gives the impression of sweetness, so it can work well with fruity foods.

The problems with high alcohol wine is that it makes the wine feel very "heavy" and can easily overpower light and delicate foods.  It also makes the wine appear more acidic and as such will not work well with dairy- or cream-based foods.
Exactly. It really can compliment a meal or make it taste terrible.
Im ver careful when choosing a complimentary meal wine.

Can you provide an example?
Sure...

There are reasons why you serve a red with heavier meats or pastas with tomato bases.
If you were to make a juicy roast beef or a juicy steak- I'd go with a shiraz because it's a full bodied, drier red wine with a smooth taste. I also wouldn't count out a nice merlot.
I wouldn't choose to serve a Cabernet Sauvignon with the beef because I find it's too strong of a taste due to the amount of tannins, but I would serve it with a pasta dish that has a tomato base or a pinot noir especially if there are a lot of tomatoes cause it's cuts down the acidity and it's heavy fruit blends compliment the veggies.

As a rule I stick to white when it comes to fish or vegetable based dishes. Salads and fish I like a pinot grigio... also one of my fave drinking wines.
Fish or chicken I can go to Cab Sav Blanc especially if Im making something with lemons or vinaigrettes as it tones down the impact of the flavour and blends it well.
Cream based sauces (although i dont eat them anymore) I went with a chardonnay because it's light and balances out the heavier tastes of the cream.

I also LOVE cooking with wine. I ditched the cream bases in favour for wine bases in a lot of soups and sauces. The right wine will def bring that extra zaza zoo to it.

#35 Lost In Xanadu

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Posted 28 May 2015 - 09:34 PM

Been getting back into wine and found this one to be a great dinner wine

Posted Image

#36 Lost In Xanadu

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Posted 01 June 2015 - 01:51 PM

Posted Image

:yes:

#37 Khan

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Posted 01 June 2015 - 02:12 PM

Love wine...have become somewhat knowledgeable over the last couple of years.  You don't need to spend a lot of cash for a good bottle.  I generally keep mine below $13.
I prefer dry, full bodied wines that you have to chew through to finish.  Cabernet Sauvignon is the absolute lowest full bodied wine I will drink on the dryness/full body scale.  No Merlot or Pinot.

#38 x1yyz

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Posted 01 June 2015 - 02:22 PM

I had some of this at a friend's house the other night.  OMFG this is incredible wine!  (Unfortunately the price reflects that.)

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#39 Janie

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Posted 01 June 2015 - 03:31 PM

I much prefer white to red wine. Red wine often feels gritty to me and the taste is very strong. I like mild, very dry white wines. Chardonnay is much too sweet for me. My absolute favorite is Chateau Ste. Michelle's Dry Riesling. It's obviously the favorite wine around here because whenever I try to get some, it's nearly gone.

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#40 Lost In Xanadu

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Posted 01 June 2015 - 03:45 PM

View PostKhan, on 01 June 2015 - 02:12 PM, said:

Love wine...have become somewhat knowledgeable over the last couple of years.  You don't need to spend a lot of cash for a good bottle.  I generally keep mine below $13.
I prefer dry, full bodied wines that you have to chew through to finish.  Cabernet Sauvignon is the absolute lowest full bodied wine I will drink on the dryness/full body scale.  No Merlot or Pinot.
I'm with you - lots of moderately priced good wines. I am more middle of the road though, not a big fan of really dry wines. My wife likes it on the sweet end, like riesling and moscato wines...

I tend to stay in the middle 5 of the red, and the leftmost 3 or 4 of the whites...
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