The Wine thread
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Author:  Hoor-paar-Kraat [ 16 Mar 2006, 20:38 ]
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No, that's not what I'm saying. Smelling the cork will make you look like a pretentious boob but when dining in places populated by pretentious boobs that and swishing a bit of wine around in your mouth will always insure that you'll be able to send a bottle back if you don't like it. All you have to do is smell and squeeze the cork, swish the wine around in your mouth and then make a face. You'll be able to send back half full bottles. I swear it works.

Swishing the wine around in the glass will allow it to breathe but I suggest decanting every bottle that you buy. It'll allow the wine to really open up.

Author:  judasmuppet [ 16 Mar 2006, 20:59 ]
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I see. So we're just playing games with the idiots at the restaurant. Nice.

Author:  judasmuppet [ 29 Mar 2006, 19:06 ]
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"Fining is the art of clearing your wine. When wine has finished fermenting, it contains millions of tiny particles (suspended vegetable matter, dead yeast and other harmless things) that leave your wine opaque. If you let your wine sit long enough, most of it will fall to the bottom and form a layer of sediment which you can rack off later. Most, but not all.

"The process of fining involves adding either a finely ground clay called bentonite, or a protein in a form of seaweed, powdered fish bladder or egg whites, to your wine. These proteins will attach to the suspended particles and dead yeast and pull it to the bottom."

Author:  Hoor-paar-Kraat [ 20 Apr 2006, 09:05 ]
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Montes Alpha - Syrah (Chile) $17
The Lucky Country - Blend (Australia) $13
Pan - Montepulciano (Italy) $9

Author:  dean moriarty [ 21 Apr 2006, 11:20 ]
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What's the deal with Grappa? Seriously, I know nothing about it.

Author:  judasmuppet [ 21 Apr 2006, 22:49 ]
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It CAN be extemely vile.

Author:  Hoor-paar-Kraat [ 22 Apr 2006, 09:34 ]
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Grappa is the last pressing of the grapes. It's a clear alcohol much like a vodka or a grain alcohol. Many people take grappa and put it in a mason jar with fruits and/or herbs and let it sit for 6 months to 3 years. My grandmother has jars in her house that I've been waiting for her to open.

I can't drink it straight.

Author:  judasmuppet [ 23 Apr 2006, 19:34 ]
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I've only drunk it straight. I've also drunk moonshine straight. Quite similar in my experience

Rakia is something I would prefer to drink, but very carefully.

Author:  judasmuppet [ 07 May 2006, 21:55 ]
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Q: So what fine vintage is Maynard drinking in the photo?..

A: It's a DOW'S 2000 Vintage Porto (Portugal), although I'm not sure why he selected that particular bottle. I can tell you, however, that what he left went pretty damn good with a slice of Snicker's cake from Solly's bakery. That and that I ignored his advice of only drinking two glasses.

Author:  Roark [ 10 May 2006, 01:14 ]
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Sophie recently sent me a lovely bottle of French wine with an unpronounceable name.

Hope this has been helpful to everyone. Keep your eyes peeled!

Author:  lynnjen/mod/skyr [ 10 May 2006, 20:55 ]
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It hurts when I do that.

Author:  Roark [ 17 May 2006, 00:04 ]
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*musical sting*

Author:  Mobiesque [ 17 May 2006, 01:33 ]
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judasmuppet\";p=\"723802 wrote:
Q: So what fine vintage is Maynard drinking in the photo?..

A: It's a DOW'S 2000 Vintage Porto (Portugal), although I'm not sure why he selected that particular bottle. I can tell you, however, that what he left went pretty damn good with a slice of Snicker's cake from Solly's bakery. That and that I ignored his advice of only drinking two glasses.

You ever quote that drug-addled cumstain again and I will turn you into a robo-plegic wrongcock. Fo reals.

Author:  judasmuppet [ 17 May 2006, 01:38 ]
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Awww, look at the affronted Tool fan...

Author:  Hoor-paar-Kraat [ 17 May 2006, 15:28 ]
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Vintage port is not something that you drink right away. It really needs to lay down for 5 to 10 years. Tawney and ruby ports are made to drink immediatly. Vintage port is disgusting if not aged properly.

Offley tawney port is pretty good but my favorites are Graham's, Noval & Cockburns. Also, don't buy that cheap shit Sandeman. It's vile.

Author:  Roark [ 22 May 2006, 22:23 ]
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Personally, I'm a fan of Dougie Walters' 20 year old.

Author:  Hoor-paar-Kraat [ 23 May 2006, 09:14 ]
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Never even heard of that but I'll be on the lookout.

Author:  judasmuppet [ 31 May 2006, 23:52 ]
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I will be drinking wine tonight.


Author:  Hoor-paar-Kraat [ 31 May 2006, 23:57 ]
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Valley of the Moon - Pinot Blanc = not so good. It's like drinking white grape juice with a pound of sugar.

Cardnal Zin's Beastly Old Vines Zinfandel is astounding! I was reluctant to buy it because I didn't have such great luck with the other things out of Bonny Doon Vinyards but I was sold by the Ralph Steadman label. It's fucking fantastic, like sticking your face in a big bowl of strawberry jam while your tounge is on fire.

Author:  judasmuppet [ 01 Jun 2006, 00:04 ]
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I haven't had a Zinfandel for a couple years now. It's not something you see a lot of here, but I did see a few bottles in our favourite shop last week. They're all a bit pricey though, around $20 USD a pop.

Author:  Hoor-paar-Kraat [ 01 Jun 2006, 00:04 ]
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Here was the list of wines I posted in the gallery this past Friday.

[quote]Notable Wines I Drank for Research Purposes

Arboleda – Syrah – 2000:
This wine is dark and mean. I have yet to find another wine that stained my lips half-way through the first glass. Chile takes the cake every time.

Terre Dei Volsci - Sangiovese and Montepulciano – 2000:
You absolutely must to decant this wine. It’s great, it’s red, it tastes like a big bowl of cherries and the bottles are numbered. I guess you’d have to be a record collector for that to excite you but it’s a damn good wine.

Pan – Montepulcianno D'Abruzzo – 2001:
I love this stuff. It’s like drinking a lit cigar. I know how that sounds but it’s actually quite good. If you like a good Montepulciano, and don’t want to get robbed, this is the one. Take my word for it.

DeLaoch – Pino Noir – 2003:
These folks use open-top wood fermentors as opposed to those new-fangled stainless steel tanks. They’re all about the old school. They make a wine that shows, it pays to take chances.

Shannon Ridge – Sauvignon Blanc – 2003:
Lot’s of people tell me they don’t like white wines. I think they’re either too lazy to chill them or they’ve just never had a good one. This stuff is crisp and beautiful and I’ve been seen hanging an empty bottle above my open mouth in hopes of getting the last drop or two.

Toasted Head – Shiraz – 2003:
All of the barrels the Toasted Head wines have been aged in have had a little “toastingâ€

Author:  judasmuppet [ 01 Jun 2006, 00:08 ]
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I've just put in an order for the zinfandel tonight. We'll see how we go...

Author:  Hoor-paar-Kraat [ 01 Jun 2006, 00:12 ]
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The Cardinal Zin?

Let me know what you think of it. I used to associate Zins with White Zins or blush wines. So, I stayed away from them.

They tends to be a bit on the expensive side, $15 to $35 on an average.

You really need to track down that Montes Alpha Syrah. It's like a fucking drug.

Author:  judasmuppet [ 01 Jun 2006, 00:24 ]
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Probably not the Cardinal Zin, but the other wine chooser in this partnership knows what she's doing.

I think I had a white zinfandel once. Similar experience to drinking white shiraz, i.e. I can't enjoy them. Probably psychosematic to a cetain degree.

Author:  Don Eduardo [ 01 Jun 2006, 01:26 ]
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I nearly have all my work done for this week. I'm hoping I can smash into some clean-skin Barossa shiraz in time for the footy show tonight.

Not a big Syrah fan. Most of the ones I've tried are way too heavy for me.

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