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  #1  
Old 09-07-2006, 08:10 PM
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maddy maddy is offline
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Wine

Tell me what you know! I've always sworn to liking the stuff as much as I like beer - not at all. I've been told both are acquired tastes. I based my wine opinion on White Zin, which I can't stand btw. I've since dabbled in reds and find I like them much better. But all in all I'm clueless. I like to buy them based on the name of the winery or the label, the funkier the better.

So tell me what I should be looking for... how to pick wines I might like... or to pick ones to help define what I do like...Heck tell me what you like... what you don't like... I'm just a sponge at this point for all things wine.

Also, keep in mind I'm a single gal with no one beating down my door, so how long can I keep an opened bottle?

I picked up a bottle of red truck tonight because I think it sounds fun. I'm trying to save it for the weekend.

Thanks in advance.
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Old 09-07-2006, 08:19 PM
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I like red too. I like blush too. I buy stuff cause I like the name. I have a bottle of Menage a trois to drink but it seems wrong to drink it alone. I also have something called 7 deadly zins I'm going to marinade in this weekend.
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Old 09-07-2006, 08:20 PM
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I didn't know until recently that there was such a thing as red Zin, I thought it was only the white stuff. I'm assuming they taste nothing alike?
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Old 09-07-2006, 08:38 PM
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A lot of local wine stores and of course wineries have tastings and classes you could go to where you can try a lot of different wines and see what your pallet likes...which types of reds, whites or blushes...etc....

It helped my wife and I a lot...

A lot of states have wineries...you should check some out...
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Old 09-07-2006, 08:42 PM
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OK....what osuche can cull together in 2 minutes about wine. Much of it fact, some probably my own opinion....

If you can find 1997 or 2003 red wines from Napa, those were good years. 2000 was a good year in most French appelations.

Reds are generally classified by (1) the type of grape, and (2) the amount of tannins present in a particular blend. Something is tannic if you get that bitter taste on the rear of your tongue when you drink it. Some people like this taste, others don't (I'm in the like category, but Mr Osuche isn't). Generally, the lighter/less tannic reds are better with light meals and the heavier reds are better with heavily spiced foods (think steak, Indian food, spicy Italian)

Common American varietals (in order of heaviness, less tannic -> more)
Syrah/Shiraz (although most American Syrah is a blend of grapes and not 100% Syrah)
Pinot Noir
Merlot
Cabernet Sauvignon
Zinfandel (Red)


Other than that, there are a lot of good blends....sometimes called "Table Wine" and sometimes called by a house name (something the vineyard made up)

I recommend you look for "wine tastings" in your area...local restaurants, some liquor stores, and (of course) wineries have them....Typically you can get a 1 oz pour of a wine to determine whether or not you like it. In the case of wine, it's no good if you don't *like* it...and everyone has a different palate.
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Old 09-07-2006, 08:49 PM
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Common American whites (light/fruity --> oaky/tannic)

Muscat Canelli (more of a dessert wine; very sweet)
White Reisling (sweet)
Pinot Gris/Pinot Grigio (gris is slightly lighter than grigio, but depends on the blend)
Gwertztraminer (can be slightly sweet)
Sauvignon Blanc
White Bordeaux (rare American varietal; wonderful French)
Chardonnay
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Old 09-07-2006, 08:52 PM
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I just splurged a bought a nice bottle of Eiswein ( Ice wine) I feel too guilty to drink it all by myself but I just may pick up some strawberries and go for it.
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  #8  
Old 04-12-2007, 10:01 PM
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Quote:
Originally Posted by osuche
Reds are generally classified by (1) the type of grape, and (2) the amount of tannins present in a particular blend. Something is tannic if you get that bitter taste on the rear of your tongue when you drink it. Some people like this taste, others don't (I'm in the like category, but Mr Osuche isn't). Generally, the lighter/less tannic reds are better with light meals and the heavier reds are better with heavily spiced foods (think steak, Indian food, spicy Italian)

Common American varietals (in order of heaviness, less tannic -> more)
Syrah/Shiraz (although most American Syrah is a blend of grapes and not 100% Syrah)
Pinot Noir
Merlot
Cabernet Sauvignon
Zinfandel (Red)

I've been to many wine tastings, but not in a few years, but have never tried a Shiraz. Been really wanting to open a bottle I got for Christmas but keep hedging on it because most of the reds I try I just really don't care for all that much. Usually a Cab or Merlot.

The one I've got is a 2004 Monterra from out in your area. Shall I give it a go or just bring it to a friend who lives in California that I know likes wines?

And how was the white merlot?
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  #9  
Old 04-19-2007, 03:47 PM
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Pinot Noir Pinot Noir is offline
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Red face

you guys need to track down a good Pinot!
Walter Schug makes some of the best on the planet.
www.schugwinery.com
A young lady asked him once, "what is the difference between a good Cab and a good Pinot?"
his reply, "a good Cab will knock your socks off,,, a good pinot will slip them off!"
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