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re: Favorite type of wine?
Posted on 3/7/21 at 11:38 pm to VABuckeye
Posted on 3/7/21 at 11:38 pm to VABuckeye
It’s strange how some Cabernet’s seem to be more “tannic” than others. Gives me a really bad headache if they are. Rocket Science and CakeBread are the last two I had that worked for me. Some Pinot’s tend to be tannic also. I am no wine expert, but tannic to me is when it has that aftertaste that is a little bitter. Hard to describe. Maybe it is something else. I prefer Rainstorm, Hahn, Acrobat, Etude, Josh, Meiomi. Just a few that are reasonably priced <$20. Etude is in the $30’s I think.
Again no expert here, but temperature is a huge factor with any red. Needs to be properly cooled, not Louisiana Room temperature.
Again no expert here, but temperature is a huge factor with any red. Needs to be properly cooled, not Louisiana Room temperature.
This post was edited on 3/7/21 at 11:40 pm
3
Posted on 3/8/21 at 6:42 am to zippyputt
quote:
Rocket Science and CakeBread are the last two I had that worked for me
Welcome to the wine snob club. We meet the first Wednesday of every month.
Posted on 3/8/21 at 7:49 am to zippyputt
I’m with you on all of what you said. I love some Cabernets and hate others. It’s like once I got used to the ones that had the better flavor, I can’t tolerate the others. It’s getting inconvenient because many of the places I enjoy hanging out only carry 1 Cabernet and it’s something terrible. It’s also annoying because it usually takes buying a bottle $20+ to avoid the overly bitter taste and we go through a lot of wine in my house.
I’m a complete noob and as big into food and drink as I am, I find I’m not a very nuanced taster. So tannin may not be this difference in taste I find. There’s just something noticeably different for me between these wines.
Went to lunch a while back and ordered a bottle of Stag’s Leap Artemis. My friends and I went to Merchant after, where I usually just order their Cabernet on draft, and it was night and day. To the point where this wine I don’t usually mind was just not doing it for me. Again - complete noob so unsure what made it so different for me. But it was very noticeable.
Agree on the temperature as well. Louisiana room temperature wine is really difficult to get down, and a LOT of restaurants don’t keep their reds on any sort of temperature control. I get it.. it’s easy to just pop it open and pour it from a shelf. But phew that’s difficult to drink on a hot day.
I’m a complete noob and as big into food and drink as I am, I find I’m not a very nuanced taster. So tannin may not be this difference in taste I find. There’s just something noticeably different for me between these wines.
Went to lunch a while back and ordered a bottle of Stag’s Leap Artemis. My friends and I went to Merchant after, where I usually just order their Cabernet on draft, and it was night and day. To the point where this wine I don’t usually mind was just not doing it for me. Again - complete noob so unsure what made it so different for me. But it was very noticeable.
Agree on the temperature as well. Louisiana room temperature wine is really difficult to get down, and a LOT of restaurants don’t keep their reds on any sort of temperature control. I get it.. it’s easy to just pop it open and pour it from a shelf. But phew that’s difficult to drink on a hot day.
This post was edited on 3/8/21 at 7:56 am
Posted on 3/8/21 at 8:32 am to LouisianaLady
quote:
Agree on the temperature as well. Louisiana room temperature wine is really difficult to get down, and a LOT of restaurants don’t keep their reds on any sort of temperature control. I get it.. it’s easy to just pop it open and pour it from a shelf. But phew that’s difficult to drink on a hot day.
It really is surprising to see this so often.
It's most noticeable at decently nice restaurants who don't have a real wine program because they'll have some decent offerings they're just not taking care of them. I doubt most customers care, but good bottles sitting at 70+ with no apparent wine preservation effort pushed me to opt for a beer many many times
Posted on 3/8/21 at 8:52 am to LouisianaLady
quote:
Louisiana room temperature wine is really difficult to get down,
Bottles stored at 70+ run the risk of cooking in the bottle. Not a good thing at all.
Tannins are going to be more pronounced in younger wines and particularly more structured wines that are meant to age. A $20 cabernet that's made to be consumed immediately upon release isn't going to have a lot of structure and will definitely have less tannins.
Tannins are generally felt on the tongue. They're what gives your mouth that dry feeling. If you're getting a bitter taste it usually means the grapes weren't fully ripened when picked.
Posted on 3/8/21 at 11:25 am to zippyputt
To relegate myself back to novice status, I’ve had 1 bottle of CakeBread, that I didn’t purchase and 2 bottles of Rocket Science that were not purchased by me either.
I did buy 1 bottle of each as gifts for a “thank you” to folks who did something very nice for me. I 99% buy $20 or less bottles. Generally only drink 2 bottles per month.
I just drink what tastes good to me is my main rule of thumb. I’ve found some really good brands by ordering the lower priced bottles at restaurants since they generally do a good job of picking them for their list.
I did buy 1 bottle of each as gifts for a “thank you” to folks who did something very nice for me. I 99% buy $20 or less bottles. Generally only drink 2 bottles per month.
I just drink what tastes good to me is my main rule of thumb. I’ve found some really good brands by ordering the lower priced bottles at restaurants since they generally do a good job of picking them for their list.
This post was edited on 3/8/21 at 12:04 pm
Posted on 3/8/21 at 11:36 am to Pettifogger
quote:
I doubt most customers care, but good bottles sitting at 70+ with no apparent wine preservation effort pushed me to opt for a beer many many times
You did right. I just completed the James Suckling masterclass and he did an interview with Frescobaldi who said. "If they don't have a good wine program or store the wine improperly order beer."
Posted on 3/8/21 at 3:32 pm to thadcastle
free
Posted on 3/8/21 at 5:06 pm to VABuckeye
Yes, it’s that dry feeling. Someone in Napa years ago I think told me that when I did a tasting and I always knew, for me,
Tannins Bad! Ha ha
Tannins Bad! Ha ha
Posted on 3/8/21 at 8:07 pm to zippyputt
The good news about tannins is that they help with making wines that age. Once you drink an old wine when everything has smoothed out it’s eye opening.
Posted on 3/8/21 at 8:37 pm to VABuckeye
It is an other worldly tasting imo. I still remember that taste too
Posted on 3/8/21 at 9:47 pm to VABuckeye
I’ve got a couple of 23 year old French wines I bought in Paris. Wonder if they are still drinkable?
Posted on 3/8/21 at 9:49 pm to zippyputt
quote:
I’ve got a couple of 23 year old French wines I bought in Paris. Wonder if they are still drinkable?
How have they been stored? Standing up or laying down?
Posted on 3/8/21 at 10:00 pm to ItNeverRains
D2 from Delille is 60% merlot, 29% cab sav, 3% cab franc and 2% petit verdot. Best wine I've had in a while and it's under $40.
Posted on 3/8/21 at 11:16 pm to rowbear1922
Laying down. I tried to rotate them periodically. They probably got rolled other times too.
Posted on 3/8/21 at 11:49 pm to zippyputt
quote:
Laying down. I tried to rotate them periodically. They probably got rolled other times too
At room temp or in a wine cooler?
ETA: also was it in direct sunlight?
This post was edited on 3/8/21 at 11:50 pm
Posted on 3/9/21 at 6:43 am to zippyputt
quote:
I’ve got a couple of 23 year old French wines I bought in Paris
What type of wine? Not every wine is made for aging but I suspect that those might be.
Posted on 3/9/21 at 7:01 am to VABuckeye
quote:
I just completed the James Suckling masterclass
How was this? Would you recommend it?
Posted on 3/9/21 at 7:13 am to Panny Crickets
I would. I enjoyed it. He starts out with a couple of tastings and then speaks with Antinori and Frescobaldi. He goes over tasting, cellaring and pairing. Interestingly, on pairing he says to experiment with pairing wine with food and to throw the you must drink white wine with fish thought out. I found myself sitting through multiple lessons when I normally only have patience for one or two at a time.
During the cellaring portion he also talks about drinking wine when it's younger. He's a big advocate for that but then you look at his cellar with 500 bottles and it makes you chuckle. He's obviously putting a lot of wine up for storing and aging.
During the cellaring portion he also talks about drinking wine when it's younger. He's a big advocate for that but then you look at his cellar with 500 bottles and it makes you chuckle. He's obviously putting a lot of wine up for storing and aging.
This post was edited on 3/9/21 at 7:17 am
Posted on 3/9/21 at 7:21 am to VABuckeye
Thank you! Will add it to the list.
You know that he probably has 10 other cellars this size. What a job he has...
quote:
He's a big advocate for that but then you look at his cellar with 500 bottles
You know that he probably has 10 other cellars this size. What a job he has...
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