Wine
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Does anyone have any suggestions, their favorites? Any suggested reading? - Nick Parker
My Blog | My Articles -
Does anyone have any suggestions, their favorites? Any suggested reading? - Nick Parker
My Blog | My ArticlesI usually read wine stuff in french, but I think that the Robert Parker books are good. also, look for the "Larousse Encyclopedia of Wine" ( in french or english )
Maximilien Lincourt Your Head A Splode - Strong Bad
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Does anyone have any suggestions, their favorites? Any suggested reading? - Nick Parker
My Blog | My ArticlesFor casual sipping I prefer a Merlot or White Zinfandel, depending on the mood. Cabernet Sauvignon is a favorite, but sometimes hard to find - don't bother with it unless you find a bottle more than 4 years old. Don't cut corners and buy the cheapest bottle you find, but don't waste your money on the most expensive. Pick something in the middle range, preferably a brand that friends (or a friendly restaurant wine steward) recommend. You can do a little research at Wines.com[^] before you go shopping. Of course, for general boozing, there's always Ripple and Thunderbird.:-D "My kid was Inmate of the Month at Adobe Mountain Juvenile Corrections Center" - Bumper Sticker in Bullhead City
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For casual sipping I prefer a Merlot or White Zinfandel, depending on the mood. Cabernet Sauvignon is a favorite, but sometimes hard to find - don't bother with it unless you find a bottle more than 4 years old. Don't cut corners and buy the cheapest bottle you find, but don't waste your money on the most expensive. Pick something in the middle range, preferably a brand that friends (or a friendly restaurant wine steward) recommend. You can do a little research at Wines.com[^] before you go shopping. Of course, for general boozing, there's always Ripple and Thunderbird.:-D "My kid was Inmate of the Month at Adobe Mountain Juvenile Corrections Center" - Bumper Sticker in Bullhead City
Roger Wright wrote: Of course, for general boozing, there's always Ripple and Thunderbird. I think I'll avoid that. ;) - Nick Parker
My Blog | My Articles -
For casual sipping I prefer a Merlot or White Zinfandel, depending on the mood. Cabernet Sauvignon is a favorite, but sometimes hard to find - don't bother with it unless you find a bottle more than 4 years old. Don't cut corners and buy the cheapest bottle you find, but don't waste your money on the most expensive. Pick something in the middle range, preferably a brand that friends (or a friendly restaurant wine steward) recommend. You can do a little research at Wines.com[^] before you go shopping. Of course, for general boozing, there's always Ripple and Thunderbird.:-D "My kid was Inmate of the Month at Adobe Mountain Juvenile Corrections Center" - Bumper Sticker in Bullhead City
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Does anyone have any suggestions, their favorites? Any suggested reading? - Nick Parker
My Blog | My Articlessuggestions: try lots. Have dinner parties and get friends to bring wine. Go to wine tastings at your liquour store. Grab anything that's between $10-$20 and try it out. Keep notes of the style you like (merlot, shiraz etc), the country (clearly you're going to try some Aussie stuff, right? :D ) and the wine grower. Did I mention you should try lots? Tips: It may sound stupid but you must let red wine breathe for a bit. Pop the cork and let the bottle sit for a good 30 mins minimum. Make sure red wine is served around room temperature. Too cold it it can be nasty. An initially bad wine at the beginning of the night can taste great by the end because it may have warmed up and breathed. Or you could be drunk and have numb taste buds. Whatever ;) Suggestions: Anything Australian that's over 2 years old. Merlot will be smoother, shiraz will be sharper (the older a shiraz, the better, and you *have* to let these bad boys breathe) and a Cabernet Sav. will be a heavier wine. I personally have this weird thing against Lindemann's wines (maybe it's the plastic cork) but they are all good. Then you should definitely look at some Italian reds (look for Frescobaldi) and there are some amazing and very affordable Spanish and Chillean reds out there too. Only touch a Pinot Noir if it costs more than a full tank of petrol. They can be amazing, or they can be grape juice. cheers, Chris Maunder
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Does anyone have any suggestions, their favorites? Any suggested reading? - Nick Parker
My Blog | My Articles"Wine For Dummies" is actually pretty good. here's my 30 second summary of wine: :) the major American reds go something like this: Pinot Noir is a soft-bodied red. it goes good with salmon and other light foods. it doesn't have a lot of acid or face-smashing flavor - it's subtle and soft. very nice. Merlot is the next step up. it's got more of an up-front flavor than Pinot Noir. it's good with just about any red meat or red-sauced pasta, etc.. Syrah/Shiraz is spicier than Merlot. i like this with something like lamb or pizza. the flavor of the wine is strong enough to not get crushed by full-flavored food. Zinfandel (red, not white): whole lot of fruit flavor. good with rich foods. Cabernet Sauvignon: usually more acidic than Merlot. this lets it stand up to rich foods better. my completely breakable guidelines are: 1. Pinot Noir with salmon or tuna 2. Merlot with roast chicken or filet mignon 3. Cab.Sauv./Zin. with steaks 4. Shiraz with lamb and pizza American whites: Chardonnay: to me, most American and Australian chardonnays taste like buttered wood chips; they're heavy with oak flavor. on the other hand, something like a French Chablis or white Burgundy won't have any (or maybe just a little) of that oak flavor, even though it's made from the same grapes. chardonnay goes well with chicken, pork, veal, etc.. the oak sometimes gets in the way, in my opinion, with really light seafood. but, since chardonnay is by far the most popular white, you have to assume most people like the oak. try some and see. Reisling or Gerwurstraminer: sometimes a little sweeter than most wines, and lower alcohol content - though not always (well, Gerwurstraminer is nearly always sweeter). this makes them good for spicy foods (chinese or indian - really!). it also goes with pork. very complex flavor. for a long time dry Reisling was my favorite wine. Sauvignon Blanc / Pinot Gris / Semillon : these are usually very crisp and clean. they go well with fish, pasta, and other light-flavored foods. those are just the American wines, and only the major ones. those guidelines generally apply to Australian and South American wines, too. French and Italian wines are harder for me to lump into these broad categories, because i'm not as familiar with them. that might get you in the ballpark. it's also important to know that no two Merlots (or Chardonnays, or Pinot Noirs, etc.) taste exactly the same, because each winemaker does his own thing. and, two bottles of the same wine will taste
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suggestions: try lots. Have dinner parties and get friends to bring wine. Go to wine tastings at your liquour store. Grab anything that's between $10-$20 and try it out. Keep notes of the style you like (merlot, shiraz etc), the country (clearly you're going to try some Aussie stuff, right? :D ) and the wine grower. Did I mention you should try lots? Tips: It may sound stupid but you must let red wine breathe for a bit. Pop the cork and let the bottle sit for a good 30 mins minimum. Make sure red wine is served around room temperature. Too cold it it can be nasty. An initially bad wine at the beginning of the night can taste great by the end because it may have warmed up and breathed. Or you could be drunk and have numb taste buds. Whatever ;) Suggestions: Anything Australian that's over 2 years old. Merlot will be smoother, shiraz will be sharper (the older a shiraz, the better, and you *have* to let these bad boys breathe) and a Cabernet Sav. will be a heavier wine. I personally have this weird thing against Lindemann's wines (maybe it's the plastic cork) but they are all good. Then you should definitely look at some Italian reds (look for Frescobaldi) and there are some amazing and very affordable Spanish and Chillean reds out there too. Only touch a Pinot Noir if it costs more than a full tank of petrol. They can be amazing, or they can be grape juice. cheers, Chris Maunder
Thanks for the tips Chris, I definitely plan on trying a lot! There is a place one town over from where I live that is always advertising free wine tasting, I'll be checking it out this week. Once I figure out what I like I am going to have to invest in a wine rack, I suppose that could be a whole spearate thread though! White wine doesn't require the sitting time that you give a red wine? - Nick Parker
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suggestions: try lots. Have dinner parties and get friends to bring wine. Go to wine tastings at your liquour store. Grab anything that's between $10-$20 and try it out. Keep notes of the style you like (merlot, shiraz etc), the country (clearly you're going to try some Aussie stuff, right? :D ) and the wine grower. Did I mention you should try lots? Tips: It may sound stupid but you must let red wine breathe for a bit. Pop the cork and let the bottle sit for a good 30 mins minimum. Make sure red wine is served around room temperature. Too cold it it can be nasty. An initially bad wine at the beginning of the night can taste great by the end because it may have warmed up and breathed. Or you could be drunk and have numb taste buds. Whatever ;) Suggestions: Anything Australian that's over 2 years old. Merlot will be smoother, shiraz will be sharper (the older a shiraz, the better, and you *have* to let these bad boys breathe) and a Cabernet Sav. will be a heavier wine. I personally have this weird thing against Lindemann's wines (maybe it's the plastic cork) but they are all good. Then you should definitely look at some Italian reds (look for Frescobaldi) and there are some amazing and very affordable Spanish and Chillean reds out there too. Only touch a Pinot Noir if it costs more than a full tank of petrol. They can be amazing, or they can be grape juice. cheers, Chris Maunder
yes, try a lot of them ... Make sure red wine is served around room temperature. Too cold it it can be nasty. always depends on your room temperature; if it's too warm it will not be enjoyable. room temperature == 16c. ( 62f ) not 28c like it's been in montreal the last few days. If it's a warm day, I will keep the wine in the fridge, and remove it and let it "warm" up about 1/2 hour before meal, and will keep it in cool water, not on table.
Maximilien Lincourt Your Head A Splode - Strong Bad
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"Wine For Dummies" is actually pretty good. here's my 30 second summary of wine: :) the major American reds go something like this: Pinot Noir is a soft-bodied red. it goes good with salmon and other light foods. it doesn't have a lot of acid or face-smashing flavor - it's subtle and soft. very nice. Merlot is the next step up. it's got more of an up-front flavor than Pinot Noir. it's good with just about any red meat or red-sauced pasta, etc.. Syrah/Shiraz is spicier than Merlot. i like this with something like lamb or pizza. the flavor of the wine is strong enough to not get crushed by full-flavored food. Zinfandel (red, not white): whole lot of fruit flavor. good with rich foods. Cabernet Sauvignon: usually more acidic than Merlot. this lets it stand up to rich foods better. my completely breakable guidelines are: 1. Pinot Noir with salmon or tuna 2. Merlot with roast chicken or filet mignon 3. Cab.Sauv./Zin. with steaks 4. Shiraz with lamb and pizza American whites: Chardonnay: to me, most American and Australian chardonnays taste like buttered wood chips; they're heavy with oak flavor. on the other hand, something like a French Chablis or white Burgundy won't have any (or maybe just a little) of that oak flavor, even though it's made from the same grapes. chardonnay goes well with chicken, pork, veal, etc.. the oak sometimes gets in the way, in my opinion, with really light seafood. but, since chardonnay is by far the most popular white, you have to assume most people like the oak. try some and see. Reisling or Gerwurstraminer: sometimes a little sweeter than most wines, and lower alcohol content - though not always (well, Gerwurstraminer is nearly always sweeter). this makes them good for spicy foods (chinese or indian - really!). it also goes with pork. very complex flavor. for a long time dry Reisling was my favorite wine. Sauvignon Blanc / Pinot Gris / Semillon : these are usually very crisp and clean. they go well with fish, pasta, and other light-flavored foods. those are just the American wines, and only the major ones. those guidelines generally apply to Australian and South American wines, too. French and Italian wines are harder for me to lump into these broad categories, because i'm not as familiar with them. that might get you in the ballpark. it's also important to know that no two Merlots (or Chardonnays, or Pinot Noirs, etc.) taste exactly the same, because each winemaker does his own thing. and, two bottles of the same wine will taste
Wow, thanks for your insight on this Chris, I will definitely keep this all in mind when I make my next purchase. - Nick Parker
My Blog | My Articles -
suggestions: try lots. Have dinner parties and get friends to bring wine. Go to wine tastings at your liquour store. Grab anything that's between $10-$20 and try it out. Keep notes of the style you like (merlot, shiraz etc), the country (clearly you're going to try some Aussie stuff, right? :D ) and the wine grower. Did I mention you should try lots? Tips: It may sound stupid but you must let red wine breathe for a bit. Pop the cork and let the bottle sit for a good 30 mins minimum. Make sure red wine is served around room temperature. Too cold it it can be nasty. An initially bad wine at the beginning of the night can taste great by the end because it may have warmed up and breathed. Or you could be drunk and have numb taste buds. Whatever ;) Suggestions: Anything Australian that's over 2 years old. Merlot will be smoother, shiraz will be sharper (the older a shiraz, the better, and you *have* to let these bad boys breathe) and a Cabernet Sav. will be a heavier wine. I personally have this weird thing against Lindemann's wines (maybe it's the plastic cork) but they are all good. Then you should definitely look at some Italian reds (look for Frescobaldi) and there are some amazing and very affordable Spanish and Chillean reds out there too. Only touch a Pinot Noir if it costs more than a full tank of petrol. They can be amazing, or they can be grape juice. cheers, Chris Maunder
Chris Maunder wrote: Grab anything that's between $10-$20 and try it out Excellent advice, and so simple. Since everyone has different tastes, it's the really the only thing people can do. Explore, drink often, and be happy. Chris Maunder wrote: Only touch a Pinot Noir if it costs more than a full tank of petrol. I've found some good PN's from Oregon or Russian River Valley for around $15-20. Which unfortunately is significantly less than a tankful. BW The Biggest Loser
"Farm Donkey makes us laugh.
Farm Donkey hauls some ass."
-The Stoves -
Chris Maunder wrote: Grab anything that's between $10-$20 and try it out Excellent advice, and so simple. Since everyone has different tastes, it's the really the only thing people can do. Explore, drink often, and be happy. Chris Maunder wrote: Only touch a Pinot Noir if it costs more than a full tank of petrol. I've found some good PN's from Oregon or Russian River Valley for around $15-20. Which unfortunately is significantly less than a tankful. BW The Biggest Loser
"Farm Donkey makes us laugh.
Farm Donkey hauls some ass."
-The Stovesbrianwelsch wrote: Which unfortunately is significantly less than a tankful. Especially considering recent gas prices[^] - Nick Parker
My Blog | My Articles -
Does anyone have any suggestions, their favorites? Any suggested reading? - Nick Parker
My Blog | My ArticlesTry to find a wine that has a screw on cap. That way you an avoid the hassle of getting bits of cork in the bottle and having to try to get the cork back in after opening it. Also look for brands that have the word "fortified" on the label. This means that it has some additional kick to it. The taste may seem a bit strange at first but after a glass or two the party will really take off and everybody will have a good time. In a pinch, if you are in a hurry just mix some grape juice and vodka ( about a 50/50 mix ). This will always serve in a pinch. If you can find some good expensive empty wine bottles just put the stuff in there and watch the look of amazement as your guest have their first taste. Well worth the extra effort. Richard PS: If you need red wine in a hurry try koolaid and vodka- great stuff. Anyone who pays more than 4.95 for a bottle of old grape juice is nuts. "Under certain circumstances, profanity provides a relief denied even to prayer --Mark Twain (1835 - 1910)
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For casual sipping I prefer a Merlot or White Zinfandel, depending on the mood. Cabernet Sauvignon is a favorite, but sometimes hard to find - don't bother with it unless you find a bottle more than 4 years old. Don't cut corners and buy the cheapest bottle you find, but don't waste your money on the most expensive. Pick something in the middle range, preferably a brand that friends (or a friendly restaurant wine steward) recommend. You can do a little research at Wines.com[^] before you go shopping. Of course, for general boozing, there's always Ripple and Thunderbird.:-D "My kid was Inmate of the Month at Adobe Mountain Juvenile Corrections Center" - Bumper Sticker in Bullhead City
Roger Wright wrote: White Zinfandel That's rookie wine! :P You do know that White Zinfandel is considered the training wheels of wine? You typically find chicks drinking that when they aren't really wine drinkers. I mean yeah, it's not as pungent as a Chardonnay, but if I had to choose a Zinfandel I much prefer Café Zinfandel. I do agree with the Cabernet. Most of them are good, try a French version if you want something strong. And I do enjoy a good Merlot on occasion. Jeremy Falcon
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Try to find a wine that has a screw on cap. That way you an avoid the hassle of getting bits of cork in the bottle and having to try to get the cork back in after opening it. Also look for brands that have the word "fortified" on the label. This means that it has some additional kick to it. The taste may seem a bit strange at first but after a glass or two the party will really take off and everybody will have a good time. In a pinch, if you are in a hurry just mix some grape juice and vodka ( about a 50/50 mix ). This will always serve in a pinch. If you can find some good expensive empty wine bottles just put the stuff in there and watch the look of amazement as your guest have their first taste. Well worth the extra effort. Richard PS: If you need red wine in a hurry try koolaid and vodka- great stuff. Anyone who pays more than 4.95 for a bottle of old grape juice is nuts. "Under certain circumstances, profanity provides a relief denied even to prayer --Mark Twain (1835 - 1910)
fortified wines are not "table" wines, they are mostly desert wines or apéritif wines ( port, sherry, ... ). as for the screw caps, I've only tried the "Ca'del Solo Big House Red" for california ( reasonable price for a good US wine in canada ), and I like the concept for ordinary wines, still waiting for the verdict for more expensive wine ( or after a few years of cellar life ).
Maximilien Lincourt Your Head A Splode - Strong Bad
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Does anyone have any suggestions, their favorites? Any suggested reading? - Nick Parker
My Blog | My ArticlesI've amassed somewhat of a collection now that I have a wine cellar. I like cabernet and merlot best (thicker is better for me). As for names, I really like Mondavi Reserve cabs as well as Columbia Valley cabs and merlots. One bit of advice, once you find a wine you really like, buy a case of it. It's so much more enjoyable to have wine casually with dinner without having to run out to the market to get more each time. And it's even better once you get comfortable with a good wine you like.
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Try to find a wine that has a screw on cap. That way you an avoid the hassle of getting bits of cork in the bottle and having to try to get the cork back in after opening it. Also look for brands that have the word "fortified" on the label. This means that it has some additional kick to it. The taste may seem a bit strange at first but after a glass or two the party will really take off and everybody will have a good time. In a pinch, if you are in a hurry just mix some grape juice and vodka ( about a 50/50 mix ). This will always serve in a pinch. If you can find some good expensive empty wine bottles just put the stuff in there and watch the look of amazement as your guest have their first taste. Well worth the extra effort. Richard PS: If you need red wine in a hurry try koolaid and vodka- great stuff. Anyone who pays more than 4.95 for a bottle of old grape juice is nuts. "Under certain circumstances, profanity provides a relief denied even to prayer --Mark Twain (1835 - 1910)
:laugh: That was the funniest thing I read all day....I will have to try some of those on my winesnobbrotherinlaw...He still hasn't recovered from being told by someone that they had a 30 year old bottle of wine that they kept under the sink. :) Gary Kirkham A working Program is one that has only unobserved bugs He is no fool who gives what he cannot keep to gain what he cannot lose. - Jim Elliot Me blog, You read
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suggestions: try lots. Have dinner parties and get friends to bring wine. Go to wine tastings at your liquour store. Grab anything that's between $10-$20 and try it out. Keep notes of the style you like (merlot, shiraz etc), the country (clearly you're going to try some Aussie stuff, right? :D ) and the wine grower. Did I mention you should try lots? Tips: It may sound stupid but you must let red wine breathe for a bit. Pop the cork and let the bottle sit for a good 30 mins minimum. Make sure red wine is served around room temperature. Too cold it it can be nasty. An initially bad wine at the beginning of the night can taste great by the end because it may have warmed up and breathed. Or you could be drunk and have numb taste buds. Whatever ;) Suggestions: Anything Australian that's over 2 years old. Merlot will be smoother, shiraz will be sharper (the older a shiraz, the better, and you *have* to let these bad boys breathe) and a Cabernet Sav. will be a heavier wine. I personally have this weird thing against Lindemann's wines (maybe it's the plastic cork) but they are all good. Then you should definitely look at some Italian reds (look for Frescobaldi) and there are some amazing and very affordable Spanish and Chillean reds out there too. Only touch a Pinot Noir if it costs more than a full tank of petrol. They can be amazing, or they can be grape juice. cheers, Chris Maunder
Should we draw any correlation between your expertise in wine and the Code Project experience*? :-D e.g. when you've had a bit too much, do you see orange and blue elephants?
Software Zen:
delete this; -
Chris Maunder wrote: Grab anything that's between $10-$20 and try it out Excellent advice, and so simple. Since everyone has different tastes, it's the really the only thing people can do. Explore, drink often, and be happy. Chris Maunder wrote: Only touch a Pinot Noir if it costs more than a full tank of petrol. I've found some good PN's from Oregon or Russian River Valley for around $15-20. Which unfortunately is significantly less than a tankful. BW The Biggest Loser
"Farm Donkey makes us laugh.
Farm Donkey hauls some ass."
-The StovesI've found some good PN's from Oregon or Russian River Valley for around $15-20. Which unfortunately is significantly less than a tankful. I'll second that. I started drinking it when it was recommended as a good type of wine to use when cooking.
I can imagine the sinking feeling one would have after ordering my book, only to find a laughably ridiculous theory with demented logic once the book arrives - Mark McCutcheon
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Roger Wright wrote: White Zinfandel That's rookie wine! :P You do know that White Zinfandel is considered the training wheels of wine? You typically find chicks drinking that when they aren't really wine drinkers. I mean yeah, it's not as pungent as a Chardonnay, but if I had to choose a Zinfandel I much prefer Café Zinfandel. I do agree with the Cabernet. Most of them are good, try a French version if you want something strong. And I do enjoy a good Merlot on occasion. Jeremy Falcon
Jeremy Falcon wrote: You do know that White Zinfandel is considered the training wheels of wine? That's what my girlfriend likes..... :rolleyes: I'm not saying anything though on the off chance that she is reading my posts here on CP. Who am I kidding, this is the last place she would be lurking. :laugh: - Nick Parker
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