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Thread: Wine Snob Thread

  1. #46
    Elite Member Brookie's Avatar
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    Quote Originally Posted by witchcurlgirl View Post
    Shush you. Pugligny Montrachet and Mersault are nectar of the gods, nothing like American or Australian chards. I'm in agreement on Shiraz, not a fan. The Italian super Tuscan varietals are also excellent reds. Sicilian vernacchia is a great white and Spanish albarino is quite good.
    I haven't met a Montrachet yet that I'd reject. My favorite.
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  2. #47
    Elite Member missbazilb's Avatar
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    Locally, I love Gray Monk Pinot Grigio. I go for Pinot Grigio all the time, but I tend to drink it like water. I like Chilean cab savs. Mission Hill (another local) has some lovely reds. La vieux ferme is another go to, red and white.

  3. #48
    Elite Member Brah's Avatar
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    I haven't tried it yet, but I saw an interview of Nathan Myhrvold (the guy who created the $600 book series on the science of cooking) where he said blending red wine can make even the cheapest bottle taste great. I don't remember how long he said to blend it for, though. I've been curious to try it, but haven't had the ability to waste a second between the pouring and the drinking of wine when I'm in the mood for a glass.

    I mostly buy Beringer wine, though, normally merlot or cabernet sauvignon. The liquor stores in my town have pretty small selections, and it's about $8 a bottle and tastes pretty good to my novice tastes. I love wine, but have a strange, isolated anxiety about liquid calories so a bottle can last me 2+ weeks (but a cake wouldn't even last the night around me, it's odd).

  4. #49
    Elite Member MohandasKGanja's Avatar
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    Quote Originally Posted by Brah View Post
    I haven't tried it yet, but I saw an interview of Nathan Myhrvold (the guy who created the $600 book series on the science of cooking) where he said blending red wine can make even the cheapest bottle taste great. I don't remember how long he said to blend it for, though. I've been curious to try it, but haven't had the ability to waste a second between the pouring and the drinking of wine when I'm in the mood for a glass.
    Joseph Phelps, which is a top American winery, routinely blends its Insignia brand. Wine Spectator gave it a perfect 100 for a 2007 cab wine that blended:

    88% cab
    8% merlot
    4% petit verdot

    Wine Advocate gave it a 100 for a 1997 Cab that blended:

    83% cab
    14% merlot
    3% petit verdot

  5. #50
    Elite Member Brah's Avatar
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    ^Oh, I meant putting it in a blender and whirling it around. Though that's interesting too! I'd be interested in trying those.

  6. #51
    Elite Member MohandasKGanja's Avatar
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    Quote Originally Posted by Brah View Post
    ^Oh, I meant putting it in a blender and whirling it around. Though that's interesting too! I'd be interested in trying those.
    Okay, it sounds like he talking about aerating it. But I thought people who liked to do that use a wine aerator, which sounds like less work:

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  7. #52
    Elite Member witchcurlgirl's Avatar
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    you shouldn't aerate older wines, anything older than 10 years is already at it's peak and the more air it gets the quicker the taste fades. just remove the sediment.
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  8. #53
    Elite Member MohandasKGanja's Avatar
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    Quote Originally Posted by witchcurlgirl View Post
    you shouldn't aerate older wines, anything older than 10 years is already at it's peak and the more air it gets the quicker the taste fades. just remove the sediment.
    Thanks for the tip. I didn't know that. However, as a wino, I really wouldn't wait long enough to aerate it anyway.
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  9. #54
    Elite Member Bluebonnet's Avatar
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    Who among us, shall be corkmaster?!!

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  10. #55
    Elite Member witchcurlgirl's Avatar
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    ^^Love that episode
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  11. #56
    Elite Member Brah's Avatar
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    Quote Originally Posted by MohandasKGanja View Post
    Okay, it sounds like he talking about aerating it. But I thought people who liked to do that use a wine aerator, which sounds like less work:
    Ah, I'm not sure if he meant aerating but it seems like it. What a trippy little gadget.

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