Wine Thread

Vince A said:
Care (short for Carolyn, my wife) and I are pretty deep into wine, wine tasting and wine buying.

We like the richer red wines the most. We got away from those floral and fruity types to those with blackberry, other berries, and/or chocolate tastes.

We look for low tannin wines too.

I have a list of our favorites, and with a few exceptions from Australia, we like the California wines the best . . . merlots, syrahs . . .
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The red wine varieties do seem to more likely have a complex and entertaining taste. The wines with a low tannins tend to be drinkable now and not good agers. I'm most experienced with wines from CA, but beginning to learn about Italian and French, where it almost seems the styling is different. I have also experimented with Argentina and Chile, too, and find this area to produce some neat stuff like Malbec's and Carmenere's along with some decent Cabernet Sauvignon's.
 
mamboqueen said:
sauv blanc and pinot noir for me ;)
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I haven't had much luck with the Sauvignon Blanc, but then my focus has been elsewhere, and look forward to exploring them furhter. Pinot Noir is one of those seemingly trickier grapes for us Americans to work with, but I've had some good ones anyway. :cool:
 
fascination said:
daaaahling, its a MUST...but er...it isn't everyday prices....we..er appropriated some when we stayed at the head partner's house in boca...he had a cellar to die for... hiccup.....in moderation of course
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:lol: There are a lot of things I haven't experienced with wine ... yet. ;)
 
so do you know anything about Vouvrey DP?...I don't care much for whites..I am a cabernet girl...but I love a vouvrey with seafood or fruit especially in the summer...not unlike a dry reisling....now dh is a pinot noir fella
 
fascination said:
I once heard that a good sauv blanc smells like cat pee...that really blew it for me:rolleyes:
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I suspect the person was confused.

My understanding is that if Sauvignon Blanc is over exposed to the sun and or picked before it is ripe, then it does take on a litter box like smell, but I wouldn't say this would be "good sauv blanc". ;)
 
fascination said:
so do you know anything about Vouvrey DP?...I don't care much for whites..I am a cabernet girl...but I love a vouvrey with seafood or fruit especially in the summer...not unlike a dry reisling....now dh is a pinot noir fella
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See post #13 on this thread for an Viognier description. ;)
 
fascination said:
well, either way...just can't bring myself to drink it now
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Sauvignon Blanc does tend to have a sharp smell, with flavors of grass, gooseberry, olives, bell pepper, grapefruit, melon, vanilla, and butter to name a few.

I've found that it does seem to be more enjoyable for me when blended with other whites.
 
fascination said:
not the viognier...the Vouvrey
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Oh, Vouvray ... yes, that's a French style wine, made mostly, and usually completely, from the Chenin Blanc grape. Very little expereince with this. If I recall correctly, some of the flavors often found with it are almonds, honey, and melon. Works well with chicken and veal meals.
 
fascination said:
btw...do you find fess parker to be peppery? b/c that is what I loooove about it
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Not sure. Perhaps you are referring to the acidity of the wine?

Can't recall pepper in the Pinot Noirs, I have no experience with the Syrahs, and they have made some very good Viognier's.
 
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