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re: New to wine
Posted on 8/22/17 at 11:03 am to AbitaFan08
Posted on 8/22/17 at 11:03 am to AbitaFan08
we drink a lot of rose' in the summertime
gives you a good buzz also
my favorite "starter wine" is bogle petit syrah. It's like 8 bucks a bottle and I don't know anyone who doesn't like it. Very versatile and easy to drink
gives you a good buzz also
my favorite "starter wine" is bogle petit syrah. It's like 8 bucks a bottle and I don't know anyone who doesn't like it. Very versatile and easy to drink
This post was edited on 8/22/17 at 11:04 am
1
Posted on 8/22/17 at 11:09 am to AbitaFan08
quote:
because I can go in and say "I'm cooking 'x' tonight and would love a bottle in the $15-$20 range to pair with it." They immediately can recommend at least a couple options.
Do you really think that particular wines go with particular foods ?
Posted on 8/22/17 at 11:15 am to dcrews
quote:
Try everything and drink what you like.
I rarely buy the same bottle twice. If you're really interested, go to a smaller shop with an owner or employee that knows wine. After you've tried a few, tell them which ones you like.
They will point out several of the flavors or "notes" you should be picking up on and will direct you to other bottles that are similar.
Posted on 8/22/17 at 11:16 am to Howyouluhdat
quote:
Do you really think that particular wines go with particular foods ?
I think you can pair whatever you find enjoyable together. But I also thinking asking knowledgeable people about their opinion can yield good results.
Posted on 8/22/17 at 11:19 am to Howyouluhdat
quote:
Do you really think that particular wines go with particular foods ?
Absolutely.
Everyone will have their preference, but you can't deny that there are pairs of flavors that go well together and others that clash.
Quick example: When eating spicy crawfish, many people enjoy a light refreshing beer. You won't see many people asking for a Guinness.
Posted on 8/22/17 at 11:20 am to When in Rome
quote:
Yeah, most people drink their red wine too warm and their white wine too cold. Both should be slightly chilled.
I feel like when I get reds at restaurants they are room temperature. What's the deal.
Posted on 8/22/17 at 11:25 am to Howyouluhdat
quote:
Do you really think that particular wines go with particular foods ?
Yep. Drink a nice cab with a good steak and then next time do it with a chardonnay and get back to us.
Posted on 8/22/17 at 11:30 am to dcrews
quote:
Are there wines that carry stigma's like mostly females drink them? Men?
If you are in South Louisiana TODAY August 22 when it's over 100 degrees in the shade and you aren't drinking cool whites, rose' and rosetta's you need to just drink beer.
If I want a heavy red now it is late in the evening and with a nice hunk of meat mostly or a good charcuterie or cheese and fruit.
I have some nice unoaked stainless Reserve Chardonnay's and some nice Chablis in concrete vats that are drinking really well now especially in this heat.
Posted on 8/22/17 at 11:30 am to dcrews
As others have said, try as many different styles as you can. Whites, reds, pinks, whatever. $10 bottles, $20 bottles, $30 bottles--see if you can start to notice the difference and go from there. A few useful things to start out:
In terms of styles, you'll see majority of wines in your normal grocery store are described by the grape varietal (pinot noir, cabernet sauvignon, merlot, chardonnay, etc.)--try different types to see what you think and you'll start to hone in on the specific types of grapes you like. These are called "new world" wines. There are also blend wines, which have multiple types of grapes--the percentage breakdown is usually on the back label.
Then there's "old world" wines--essentially all from Europe that are described not by the grape varietal, but by the region they are grown in.
People that get really into it start to know the best years (known as "vintage") for the region(s) the grapes were grown in based on how the weather conditions were in each particular year, which would make say a Napa valley cab sauv from 2012 better than one from 2013. That takes is to a whole different level of interest though, but it's astounding how much some of these people know about wine.
I found my favorites starting out were always either a pinot noir or cabernet sauvignon. Pinot noirs are more on the lighter/"thinner" side of red grapes, while cabernet sauvignon is a bolder/"thicker" red grape. You'll start to notice too that the price point for a good pinot noir is going to be a little more expensive than a cab. Meomi and La Crema make good pinot noirs for around $20/bottle, which is about the minimum I'll spend on a pinot. I like the cab by Simi, which runs a little cheaper. Markham makes some good stuff in the $15 range, as does Chateau St. Michelle (really like their Indian Wells series)
I really like to put my red wines in the fridge for 30ish minutes before I open the bottle, then upon opening the bottle, I like to let my glass sit out for about 5 minutes for the temp to come back up just a bit. I'm a firm believer that a red wine with a slight chill goes down much smoother than one that you just grab from the pantry.
Have fun with it! Just don't throw it back like beer--it'll catch up to you quickly
In terms of styles, you'll see majority of wines in your normal grocery store are described by the grape varietal (pinot noir, cabernet sauvignon, merlot, chardonnay, etc.)--try different types to see what you think and you'll start to hone in on the specific types of grapes you like. These are called "new world" wines. There are also blend wines, which have multiple types of grapes--the percentage breakdown is usually on the back label.
Then there's "old world" wines--essentially all from Europe that are described not by the grape varietal, but by the region they are grown in.
People that get really into it start to know the best years (known as "vintage") for the region(s) the grapes were grown in based on how the weather conditions were in each particular year, which would make say a Napa valley cab sauv from 2012 better than one from 2013. That takes is to a whole different level of interest though, but it's astounding how much some of these people know about wine.
I found my favorites starting out were always either a pinot noir or cabernet sauvignon. Pinot noirs are more on the lighter/"thinner" side of red grapes, while cabernet sauvignon is a bolder/"thicker" red grape. You'll start to notice too that the price point for a good pinot noir is going to be a little more expensive than a cab. Meomi and La Crema make good pinot noirs for around $20/bottle, which is about the minimum I'll spend on a pinot. I like the cab by Simi, which runs a little cheaper. Markham makes some good stuff in the $15 range, as does Chateau St. Michelle (really like their Indian Wells series)
I really like to put my red wines in the fridge for 30ish minutes before I open the bottle, then upon opening the bottle, I like to let my glass sit out for about 5 minutes for the temp to come back up just a bit. I'm a firm believer that a red wine with a slight chill goes down much smoother than one that you just grab from the pantry.
Have fun with it! Just don't throw it back like beer--it'll catch up to you quickly
This post was edited on 8/22/17 at 11:42 am
Posted on 8/22/17 at 11:43 am to dcrews
Super tuscan wine, it's a panty dropper..
Posted on 8/22/17 at 11:58 am to cgrand
quote:
my favorite "starter wine" is bogle petit syrah
bogle makes a good wine at a cheap price. I pick up a bottle of their cab often.
Posted on 8/22/17 at 12:03 pm to Lazy But Talented
quote:
I feel like when I get reds at restaurants they are room temperature. What's the deal.
Because the restaurant is storing the reds that you order at room temp.
Posted on 8/22/17 at 12:17 pm to Panny Crickets
And, as others have said--by all means, drink rose. It's delicious.
Posted on 8/22/17 at 12:40 pm to Panny Crickets
quote:
Because the restaurant is storing the reds that you order at room temp.
Only the top dollar bottles are chilled?
Posted on 8/22/17 at 12:57 pm to Howyouluhdat
quote:
Do you really think that particular wines go with particular foods ?
You just put on a clinic on how to embarrass yourself with one post.
Food and wine can be paired by body and flavor. Heavy wine with heavy dishes. Earthy wine with earthy dishes. Big, bold red with a heavy dish like steak or a heavy pasta. Light pinot grigio with a light, citrusy fish dish.
This post was edited on 8/22/17 at 1:10 pm
Posted on 8/22/17 at 1:04 pm to dcrews
quote:
Are there wines that carry stigma's like mostly females drink them
Yea, but who gives a shite. Just drink it. Rose is pink so people think it's gay, but it's probably the best summer wine. It and Sauvignon Blanc are refreshing as hell.
Moscato and Riesling can be girly because they're super sweet, but again, who cares. The very slight majority of wine drinkers are female (like 51 to 49 percent) so drinking wine period is slightly girly.
Just drink a big, bold cab with a tomahawk ribeye and tell any critics to suck your dick.
Posted on 8/22/17 at 1:35 pm to Lazy But Talented
quote:
Only the top dollar bottles are chilled?
In some (most?) cases, yes.
Or these restaurants don't store their wine in a climate controlled environment at all.
Mid-range restaurants, you see the wine being stored all around the restaurant and at the bar. At least you know what you're going to get.
Posted on 8/22/17 at 2:36 pm to Lazy But Talented
quote:
I feel like when I get reds at restaurants they are room temperature. What's the deal.
Some wine nerds would ask for an ice bucket.
Posted on 8/22/17 at 3:56 pm to Quinn225
I put 2 ice cubes in my red. Perfection.
Posted on 8/22/17 at 10:25 pm to dcrews
I drink the $2.99 reds from Trader Joe's
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