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Started By
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re: Wine: What are you drinking?
Posted on 11/21/19 at 5:19 pm to SuperSaint
Posted on 11/21/19 at 5:19 pm to SuperSaint
Back in August. I didn't even know you were out there. 
0
Posted on 11/21/19 at 5:33 pm to TH03
quote:Can you explain this?
because it's finally drinking nicely
Posted on 11/21/19 at 5:54 pm to TH03
quote:
Miscommunication on the part of our market rep kept us on just the normal trade tour.
Oh no!!!!!!!! Well, I hope you enjoyed J! We just got our latest shipment yesterday. Time to let it sit while we drink the last shipment
Posted on 11/21/19 at 6:03 pm to bayoubengals88
Younger wines can have pretty harsh tannins, which are the astringent/bitter component of wine. A wine that is too young may have its flavors muted because of this. This wine was, and continues to be, released about a year too soon. The 2018 just came out and is experiencing the same as this one did last year.
Without going too far down the rabbit hole, tannins are also preservatives for wine. Over time they essentially "fall out" of the wine and become part of the sediment you find in older bottles. The resulting wine is much softer as a result.
Most of what Dave phinney makes are "berry bombs" so if you open one of his wines and don't get slapped across the face with a frick ton of black and red fruit, there's something wrong.
Without going too far down the rabbit hole, tannins are also preservatives for wine. Over time they essentially "fall out" of the wine and become part of the sediment you find in older bottles. The resulting wine is much softer as a result.
Most of what Dave phinney makes are "berry bombs" so if you open one of his wines and don't get slapped across the face with a frick ton of black and red fruit, there's something wrong.
Posted on 11/21/19 at 6:07 pm to CoachChappy
Yeah, we'll be sure to specify several times next time we go.
Posted on 11/21/19 at 6:21 pm to TH03
I’ve still got 3 bottles of 8 years that is getting close to drinking time
Posted on 11/21/19 at 6:32 pm to rowbear1922
Heading up to Columbus for the game this weekend. A buddy was in Tuscany recently and I had him pick up a couple of cases for me. One is a Chianti Classico from 1995. Cant wait to open a bottle this weekend. It’s so freaking drinkable now.
Posted on 11/21/19 at 8:31 pm to VABuckeye
Posted on 11/21/19 at 8:54 pm to TH03
I've been working through a few bottles of chardonnay I picked up the last time I was in Hungary. the Pecs region has been very good to me.
Posted on 11/21/19 at 9:50 pm to TH03
quote:
Fitting because today is Beaujolais Nouveau Day. This year's isn't as fruity as last year, but it could still replace your cranberry sauce at Thanksgiving.
I don't drink Nouveau but I slam some cru
Is there a better old world QPR? I see it everywhere now which makes me think the days of getting elite beaujolais for 25-50 bucks are numbered
Posted on 11/22/19 at 9:24 am to Pettifogger
Tasted a few Nouveau's last night. Really enjoyed the Kermit Lynch, but that is probably just internal bias.
On another note, really am liking the Acrobat Pinot Gris out of Oregon as an aperitif/quaffer.
On another note, really am liking the Acrobat Pinot Gris out of Oregon as an aperitif/quaffer.
Posted on 11/22/19 at 9:37 am to TH03
quote:I follow. You did well.
Younger wines can have pretty harsh tannins, which are the astringent/bitter component of wine. A wine that is too young may have its flavors muted because of this. This wine was, and continues to be, released about a year too soon. The 2018 just came out and is experiencing the same as this one did last year.
Without going too far down the rabbit hole, tannins are also preservatives for wine. Over time they essentially "fall out" of the wine and become part of the sediment you find in older bottles. The resulting wine is much softer as a result.
So tell me more about tannins. From visiting vineyards and doing tastings, I've picked up that harsh or high tannins gives you that astringent and dry mouth feel.
With that said, how much do you hate it when people refer to a wine as "dry", and are smooth tannins a characteristic of all good reds?
Posted on 11/22/19 at 9:45 am to BlackenedOut
quote:
Tasted a few Nouveau's last night. Really enjoyed the Kermit Lynch, but that is probably just internal bias.
I would assume KL would be a good place to look for nouveau. I wish they shipped direct to GA.
Posted on 11/22/19 at 9:51 am to Pettifogger
Im sure they have a distributor in GA. His bottles that he brings in are pretty much available nationwide, I've found.
I was tasting them in New Orleans, fyi.
I was tasting them in New Orleans, fyi.
Posted on 11/22/19 at 9:51 am to BlackenedOut
They do, it's just hit or miss on what you can find easily.
Posted on 11/22/19 at 10:16 am to Hobnailboot
quote:
BOUCANER
Boucaner Wine
Great wine from the Hogs guys. Would be a perfect wine for Thanksgiving.
Posted on 11/22/19 at 10:21 am to NOLA Tiger
Whats the price range on Boucaner?
This post was edited on 11/22/19 at 10:22 am
Posted on 11/22/19 at 10:28 am to bayoubengals88
$16.99 to $19.99
Posted on 11/22/19 at 10:57 am to NOLA Tiger
I’ve been hearing lots of good things about this wine. @BlackenedOut, what’s the story behind it and where can we get it?
Posted on 11/22/19 at 11:10 am to bayoubengals88
quote:
So tell me more about tannins. From visiting vineyards and doing tastings, I've picked up that harsh or high tannins gives you that astringent and dry mouth feel.
Correct, and since they primarily come from the skins of grapes, they're really only a component of red wine, namely Cabernet Sauvignon, Syrah, etc.
quote:
With that said, how much do you hate it when people refer to a wine as "dry",
Eh, if it's actually in line with the residual sugar level, it's fine.
If someone drinks something from say Orin Swift and calls it dry, I'll just laugh.
quote:
and are smooth tannins a characteristic of all good reds?
It's really just depends on the grape variety and region it comes from. Romanée-Conti is some of the best wine you could ever put your hands on, but since it's Pinot noir, you really won't have noticable tannins because the skins are thin.
If you have a bottle of crozes hermitage, which is syrah, the tannins will be very astringent, but they're balanced by red fruit and produces a delicious wine.
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