What makes a great wine? page 1
devogue
11th January 2012, 10:18 AM
For me, and many others who like to imbibe grapy loveliness, there is one big thing to look for when judging a wine - balance.
By balance I mean the level of fruitiness versus the level of acidity in the wine. Of course, there are important factors like oak levels, sweetness, tannin and the little tricks of the trade employed by a skillful winemaker, but nothing quite takes the breath away like a finely poised wine - imagine intensely pure, deep pools of gorgeous fruit sitting on a knife edge of spine tingling acidity...
We've all had "vinegary" wines, with enamel-stripping levels of acid, butt-fucking tinny fruit that cries "ride me daddy". We've also endured grossly sweet and plump fruit bombs, Jabba-esque monstrosities with all the charm of flat cherry coke because there is no racy acidity coursing through its veins *incidentally, those are the sort of wines that get gold medals in wine competitions; great big knickerless sluts rubbing their petals on the noses of "experts" who should know better - a sip of wine spat in to a bucket is unworthy of a gold medal; remember that if nothing else. We in the wine trade who actually know about wine use gold medals to dump stock and get a lazy sale on unadventurous customers who won't listen to sound advice. Those who don't know about wine use them to persuade you by proxy, usually supermarkets and the like.
So where do the best balanced wines come from? The answer is usually one of those terrifying but inspiring (for winemakers) regions were ripeness itself is always a worry - France, for instance. Think of the glories of Champagne - so far north (check a map - just outside Paris) that only one in three years is ripe enough to release an opulent single vintage Champagne, while the rest is a blend of nervy just under and over ripe wines made in different years. The pure glory of an awesome Cote de Nuits from Burgundy in a great vintage - not over-souped and cloying, not green and astringent...just perfect, like in 1978, 1985, 1999, 2005...the finally balanced wines don't come every year and there is often financial hardship in the poor vintages, but who wants homogeny, the same boring fruit over and over again, one dimensional, super ripe or undercooked?
Stop being a fucking pussy. Stop drinking brand name shit like you've got your head stuck in a can of baked beans muttering "Heinz...Heinz...Heinz..." over and over. Stop reading Janet and John and move on to the great literature of wine, be it Tasmanian Riesling, Galician Albarino, Chablis, Chinon, Washington State Pinot Noir - whatever else that tries to marry fruit and acidity to create great waves of beauty for your tastebuds to surf upon, wines that linger, their length created by their essential harmony.
So in this forum I want to see no bullshit about that poxy bottle of Blossom Hill, that skanky bottle of Piat d'Or or that fuck poor bottle of Oyster Bay piss that you think is good.
It's not. I'm telling you roughly and shaking you because I love you and you are wasting your precious moments of happiness drinking shit. Can't afford more than £7 on a bottle of wine? Then halve your drinking and settle for nothing less than £14 a bottle stuff, at least until you learn where the brilliance lies at the sub £10 level.
:rimshot:
By balance I mean the level of fruitiness versus the level of acidity in the wine. Of course, there are important factors like oak levels, sweetness, tannin and the little tricks of the trade employed by a skillful winemaker, but nothing quite takes the breath away like a finely poised wine - imagine intensely pure, deep pools of gorgeous fruit sitting on a knife edge of spine tingling acidity...
We've all had "vinegary" wines, with enamel-stripping levels of acid, butt-fucking tinny fruit that cries "ride me daddy". We've also endured grossly sweet and plump fruit bombs, Jabba-esque monstrosities with all the charm of flat cherry coke because there is no racy acidity coursing through its veins *incidentally, those are the sort of wines that get gold medals in wine competitions; great big knickerless sluts rubbing their petals on the noses of "experts" who should know better - a sip of wine spat in to a bucket is unworthy of a gold medal; remember that if nothing else. We in the wine trade who actually know about wine use gold medals to dump stock and get a lazy sale on unadventurous customers who won't listen to sound advice. Those who don't know about wine use them to persuade you by proxy, usually supermarkets and the like.
So where do the best balanced wines come from? The answer is usually one of those terrifying but inspiring (for winemakers) regions were ripeness itself is always a worry - France, for instance. Think of the glories of Champagne - so far north (check a map - just outside Paris) that only one in three years is ripe enough to release an opulent single vintage Champagne, while the rest is a blend of nervy just under and over ripe wines made in different years. The pure glory of an awesome Cote de Nuits from Burgundy in a great vintage - not over-souped and cloying, not green and astringent...just perfect, like in 1978, 1985, 1999, 2005...the finally balanced wines don't come every year and there is often financial hardship in the poor vintages, but who wants homogeny, the same boring fruit over and over again, one dimensional, super ripe or undercooked?
Stop being a fucking pussy. Stop drinking brand name shit like you've got your head stuck in a can of baked beans muttering "Heinz...Heinz...Heinz..." over and over. Stop reading Janet and John and move on to the great literature of wine, be it Tasmanian Riesling, Galician Albarino, Chablis, Chinon, Washington State Pinot Noir - whatever else that tries to marry fruit and acidity to create great waves of beauty for your tastebuds to surf upon, wines that linger, their length created by their essential harmony.
So in this forum I want to see no bullshit about that poxy bottle of Blossom Hill, that skanky bottle of Piat d'Or or that fuck poor bottle of Oyster Bay piss that you think is good.
It's not. I'm telling you roughly and shaking you because I love you and you are wasting your precious moments of happiness drinking shit. Can't afford more than £7 on a bottle of wine? Then halve your drinking and settle for nothing less than £14 a bottle stuff, at least until you learn where the brilliance lies at the sub £10 level.
:rimshot:
Adenosine
11th January 2012, 11:42 AM
I'm going to Avignon and Paris in June. I'll tell you how good the wine is.
devogue
11th January 2012, 11:46 AM
I'm going to Avignon and Paris in June. I'll tell you how good the wine is.
No need to. I know already. :hehe::rimshot::hug:
No need to. I know already. :hehe::rimshot::hug:
Adenosine
11th January 2012, 11:47 AM
Great! Got any recommendations?
devogue
11th January 2012, 11:50 AM
Great! Got any recommendations?
Red wine and French pussy match really well...:p
Need sleep...will get back...please launch this forum...
Red wine and French pussy match really well...:p
Need sleep...will get back...please launch this forum...
nostrum
12th January 2012, 03:34 AM
Great! Got any recommendations?
Yeah... don't be :smug: about going to France for a holiday
:stuckup:
Yeah... don't be :smug: about going to France for a holiday
:stuckup:
Adenosine
12th January 2012, 03:40 AM
Okay. But can I be smug about going to France, Tuscany, Switzerland, Liechtenstein, Austria, Germany, Luxembourg, France again, England, Wales and Ireland for a holiday?
Cause, you know, I think that deserves a certain level of :smug: .
Cause, you know, I think that deserves a certain level of :smug: .
nostrum
12th January 2012, 03:54 AM
:whyyou:
(sounds fabulous! epostcards are de rigueur, y'know... just sayin')
(sounds fabulous! epostcards are de rigueur, y'know... just sayin')
Cunt
12th January 2012, 06:15 AM
My metric has always been 'do I want more' after the first bottle.
gib
12th January 2012, 01:21 PM
can people really tell the difference in a blind taste test?
Magicziggy
13th January 2012, 02:29 AM
http://img.tapatalk.com/c094756f-96c3-cd86.jpg
I'm guessing I'm at the wrong end of the shelf to satisfy my desire for merlot.
I'm guessing I'm at the wrong end of the shelf to satisfy my desire for merlot.
Mantisdreamz
13th January 2012, 04:27 AM
carmenere, yum.
gib
13th January 2012, 11:15 AM
grapes are grapes, there's nothing empirically better about grapes from france as opposed to grapes from california
Adenosine
13th January 2012, 01:07 PM
It isn't so much the grapes as the stinky French feet that crush the grapes.
Also, it is the grapes and the soil and the weather.
Also, it is the grapes and the soil and the weather.
gib
13th January 2012, 09:32 PM
the feet maybe!
but california has soil and weather
but california has soil and weather
Magicziggy
13th January 2012, 11:22 PM
http://img.tapatalk.com/c094756f-96c3-cd86.jpg
I'm guessing I'm at the wrong end of the shelf to satisfy my desire for merlot.
I opted for a Brown Brothers 2009 Merlot, Nepenthe 2008 cab sav temptanillo and a wynns 2010 cab sav. As the only drinker of red in the house, each bottle will last several nights or more. A glass a night is the norm.
I'm guessing I'm at the wrong end of the shelf to satisfy my desire for merlot.
I opted for a Brown Brothers 2009 Merlot, Nepenthe 2008 cab sav temptanillo and a wynns 2010 cab sav. As the only drinker of red in the house, each bottle will last several nights or more. A glass a night is the norm.
ericv00
14th January 2012, 12:19 AM
grapes are grapes, there's nothing empirically better about grapes from france as opposed to grapes from california
:stare:
troll much?
:stare:
troll much?
Danny
14th January 2012, 12:25 AM
"I wanna go to lakeside"
Hermit
14th January 2012, 01:17 AM
You should approach The New Zealand Herald, offering your services as a wine writer, Devogue. Stuff like the opening post deserves to be paid for. I am sure you can tame it down sufficiently to make your articles acceptable to the sensitivities of the Spiessbürger that paper is aiming at without losing much of the freshness, cheekiness, entertainment value and commonsensical information displayed above.
nostrum
14th January 2012, 01:32 AM
^ good idea, seraph
charlou
14th January 2012, 05:00 AM
Nup, have to disagree ... dev's style is bold and raunchy, not for the conservative palate, and that's how it should be .. take it or fucking leave it ... Take the spice away and you're left with vanilla .. which is nice, but lacking in ... devness ...
^ would love to make a wine analogy there ... but that's not my forte
^ would love to make a wine analogy there ... but that's not my forte
Hermit
14th January 2012, 09:04 AM
Nup, have to disagree ... dev's style is bold and raunchy, not for the conservative palate, and that's how it should be .. take it or fucking leave it ... Take the spice away and you're left with vanilla .. which is nice, but lacking in ... devness ...
^ would love to make a wine analogy there ... but that's not my forte
What I had in mind is for Devogue to make money out of two things he enjoys doing: drinking wine and writing about it. Just like there are different wines for different palates, he could tailor his writing to appeal to different markets. For us he could describe a wine as 'butt-fucking tinny fruit that cries "ride me daddy"',and for the Herald he might call its taste as a 'pain-in-the-posterior tinny fruit that cries "ride me daddy"', or whatever the paper's editorial policy allows. Devogue might perceive the policy as a special challenge, like writing a story well without using the letter 'e'. There's nothing stopping him from writingstories that include the letter 'e' elsewhere.
Devogue, I think your biggest problem will be not to get bored writing, say, 44 500-word pieces a year on schedule for a fee without getting hopelessly bored with the tedium such a task may engender. Still, should you get 50 cents or a dollar a word, that might be sufficient incentive for a while, and you do like writing and wine, yes?
^ would love to make a wine analogy there ... but that's not my forte
What I had in mind is for Devogue to make money out of two things he enjoys doing: drinking wine and writing about it. Just like there are different wines for different palates, he could tailor his writing to appeal to different markets. For us he could describe a wine as 'butt-fucking tinny fruit that cries "ride me daddy"',and for the Herald he might call its taste as a 'pain-in-the-posterior tinny fruit that cries "ride me daddy"', or whatever the paper's editorial policy allows. Devogue might perceive the policy as a special challenge, like writing a story well without using the letter 'e'. There's nothing stopping him from writingstories that include the letter 'e' elsewhere.
Devogue, I think your biggest problem will be not to get bored writing, say, 44 500-word pieces a year on schedule for a fee without getting hopelessly bored with the tedium such a task may engender. Still, should you get 50 cents or a dollar a word, that might be sufficient incentive for a while, and you do like writing and wine, yes?
devogue
14th January 2012, 10:28 AM
Very kind and flattering words from two people I have deep admiration for.
The first thing to say is that there is very little money in wine writing; the second thing to say is that there are a great many people (even in New Zealand) who are more experienced and more authoritative than me, and they are far better writers. Lastly, I am new here and I have much to learn about the local wine scene.
I am going to write about wine here, and only here. Bluntly and brutally where necessary. If someone doesn't like it when I criticise what they like, so be it. Nothing will belong to me - whatever I post here can be posted or spread anywhere.
Fuck it. I have tried more than a quarter of a million different wines in my career. If wine is google map I have scrolled right out to space while most of you are on street view.
Let me shit on your wine experiences, then wipe the faeces from your brow with a warm summer shower of magnificent piss you should be slurping and savouring instead...
The first thing to say is that there is very little money in wine writing; the second thing to say is that there are a great many people (even in New Zealand) who are more experienced and more authoritative than me, and they are far better writers. Lastly, I am new here and I have much to learn about the local wine scene.
I am going to write about wine here, and only here. Bluntly and brutally where necessary. If someone doesn't like it when I criticise what they like, so be it. Nothing will belong to me - whatever I post here can be posted or spread anywhere.
Fuck it. I have tried more than a quarter of a million different wines in my career. If wine is google map I have scrolled right out to space while most of you are on street view.
Let me shit on your wine experiences, then wipe the faeces from your brow with a warm summer shower of magnificent piss you should be slurping and savouring instead...
devogue
14th January 2012, 10:41 AM
can people really tell the difference in a blind taste test?
Yes.
For example, a couple of years ago I enjoyed a blind tasting of red wine. There were six glasses of red wine put in front of me. No notes, no indication whatsoever of the contents of each glass.
Straight away I concluded that all of the wines except number 5 were from Bordeaux. I used my experience to eventually state that they were all La Mission Haut Brion and that they were all vintages from the 1980s. I sniffed and contemplated wine number 5 for another while...what was it?... what was that curious aroma?...where had I encountered it before...?
Eureka...Lebanese...Chateau Musar.
Wines 1-4 and 6 were all La Mission Haut Brion, all vintages from the 1980s (I got those wrong, though >:[ ).
Wine 5 was Musar 2001.
There was no magick or brilliance involved - just bringing to bear almost two decades of intense tasting experience and being able to whittle things down by a process of elimination.
Of course, I've been horribly wrong at times too, but that's half the fun.
Yes.
For example, a couple of years ago I enjoyed a blind tasting of red wine. There were six glasses of red wine put in front of me. No notes, no indication whatsoever of the contents of each glass.
Straight away I concluded that all of the wines except number 5 were from Bordeaux. I used my experience to eventually state that they were all La Mission Haut Brion and that they were all vintages from the 1980s. I sniffed and contemplated wine number 5 for another while...what was it?... what was that curious aroma?...where had I encountered it before...?
Eureka...Lebanese...Chateau Musar.
Wines 1-4 and 6 were all La Mission Haut Brion, all vintages from the 1980s (I got those wrong, though >:[ ).
Wine 5 was Musar 2001.
There was no magick or brilliance involved - just bringing to bear almost two decades of intense tasting experience and being able to whittle things down by a process of elimination.
Of course, I've been horribly wrong at times too, but that's half the fun.
devogue
14th January 2012, 11:02 AM
http://img.tapatalk.com/c094756f-96c3-cd86.jpg
I'm guessing I'm at the wrong end of the shelf to satisfy my desire for merlot.
Stop drinking tramp spunk.
1) What kind of climate does Merlot like? Cool climate for slow ripening, otherwise it ends up like blackcurrant soup. Bordeaux is good, certain parts of New Zealand are making a good fist of it...but South Australia??? Hmmmm - Maybe relatively high altitude like Adelaide Hills, but that pish has been industrially produced for the minimum of effort for the minimum of cost.
2) It's machine picked commercial dirt. Expect aromas of telegraph pole, wallaby shit and lethal spider brains mixed in with the "fruit". Miranda (who produce that wine) acknowledge it is made in stainless steel tanks; then they rave about the "subtle vanillan oak". Are you imagining gorgeous oak barrels softly imparting their amazing qualities?...well it's this at best,...
http://www.smartmarine.co.nz/images/large/wine%20oak%20wood%20chips.jpg
...at worst it's powder flavouring.
Stop pissing about with piss poor excuses for Merlot ("Oh, but it's so soft and gay for my fluffy tongue" I hear you say) and buy some decent shit.
For around AUS$12 (pay the fucking price or forever wallow in rat's piss) buy some d'Arenberg Stump Jump from McLaren Vale. Start seeing what Australia can really do and move on from junk wines.
The trash heap has spoken, nyeah.
I'm guessing I'm at the wrong end of the shelf to satisfy my desire for merlot.
Stop drinking tramp spunk.
1) What kind of climate does Merlot like? Cool climate for slow ripening, otherwise it ends up like blackcurrant soup. Bordeaux is good, certain parts of New Zealand are making a good fist of it...but South Australia??? Hmmmm - Maybe relatively high altitude like Adelaide Hills, but that pish has been industrially produced for the minimum of effort for the minimum of cost.
2) It's machine picked commercial dirt. Expect aromas of telegraph pole, wallaby shit and lethal spider brains mixed in with the "fruit". Miranda (who produce that wine) acknowledge it is made in stainless steel tanks; then they rave about the "subtle vanillan oak". Are you imagining gorgeous oak barrels softly imparting their amazing qualities?...well it's this at best,...
http://www.smartmarine.co.nz/images/large/wine%20oak%20wood%20chips.jpg
...at worst it's powder flavouring.
Stop pissing about with piss poor excuses for Merlot ("Oh, but it's so soft and gay for my fluffy tongue" I hear you say) and buy some decent shit.
For around AUS$12 (pay the fucking price or forever wallow in rat's piss) buy some d'Arenberg Stump Jump from McLaren Vale. Start seeing what Australia can really do and move on from junk wines.
The trash heap has spoken, nyeah.
devogue
14th January 2012, 11:03 AM
grapes are grapes, there's nothing empirically better about grapes from france as opposed to grapes from california
True.
It's what the winemaker does with the bounty nature has given him from a particular region.
True.
It's what the winemaker does with the bounty nature has given him from a particular region.
devogue
14th January 2012, 11:06 AM
http://img.tapatalk.com/c094756f-96c3-cd86.jpg
I'm guessing I'm at the wrong end of the shelf to satisfy my desire for merlot.
I opted for a Brown Brothers 2009 Merlot, Nepenthe 2008 cab sav temptanillo and a wynns 2010 cab sav. As the only drinker of red in the house, each bottle will last several nights or more. A glass a night is the norm.
Nepenthe and Wynn's are good once you move up from the cheap stuff. Brown Bros is dull.
I'm guessing I'm at the wrong end of the shelf to satisfy my desire for merlot.
I opted for a Brown Brothers 2009 Merlot, Nepenthe 2008 cab sav temptanillo and a wynns 2010 cab sav. As the only drinker of red in the house, each bottle will last several nights or more. A glass a night is the norm.
Nepenthe and Wynn's are good once you move up from the cheap stuff. Brown Bros is dull.
Magicziggy
14th January 2012, 11:22 AM
I have a friend who received one of these for father's day.
It apparently saves you opening the bottle an hour before drinking and costs about $60.
How much difference does using one of these to aerate a red make in your experience.
When I tried, it made none, and he agreed, but that was on a cheap bottle.
http://wine-aerator.org/wp-content/uploads/wine-aerator1.jpg
It apparently saves you opening the bottle an hour before drinking and costs about $60.
How much difference does using one of these to aerate a red make in your experience.
When I tried, it made none, and he agreed, but that was on a cheap bottle.
http://wine-aerator.org/wp-content/uploads/wine-aerator1.jpg
devogue
14th January 2012, 11:33 AM
I have a friend who received one of these for father's day.
It apparently saves you opening the bottle an hour before drinking and costs about $60.
How much difference does using one of these to aerate a red make in your experience.
When I tried, it made none, and he agreed, but that was on a cheap bottle.
http://wine-aerator.org/wp-content/uploads/wine-aerator1.jpg
Open the bottle an hour before drinking and save sixty dollars.
Seriously, though, open any bottle of wine at any price (unless it is super fine) and literally chuck it in to a glass jug; shake the bottle like you're wanking off a giraffe and get it splashing about and moving and alive in the jug. The technical term for this is giving the wine a good kick up the hole. Never be precious about it - the wine wants to sing for you but it needs a Clark Gable type slap for its own good.
It's amazing how many people open a bottle of wine and then set the bottle of wine aside for an hour and expect it to change. Look at the surface area exposed - the top of a fucking bottle? Fuck that - shake the fucker up, get it in the jug and let it breathe properly; you can always funnel it back in to the bottle before serving.
It apparently saves you opening the bottle an hour before drinking and costs about $60.
How much difference does using one of these to aerate a red make in your experience.
When I tried, it made none, and he agreed, but that was on a cheap bottle.
http://wine-aerator.org/wp-content/uploads/wine-aerator1.jpg
Open the bottle an hour before drinking and save sixty dollars.
Seriously, though, open any bottle of wine at any price (unless it is super fine) and literally chuck it in to a glass jug; shake the bottle like you're wanking off a giraffe and get it splashing about and moving and alive in the jug. The technical term for this is giving the wine a good kick up the hole. Never be precious about it - the wine wants to sing for you but it needs a Clark Gable type slap for its own good.
It's amazing how many people open a bottle of wine and then set the bottle of wine aside for an hour and expect it to change. Look at the surface area exposed - the top of a fucking bottle? Fuck that - shake the fucker up, get it in the jug and let it breathe properly; you can always funnel it back in to the bottle before serving.
Magicziggy
14th January 2012, 11:43 AM
I have a friend who received one of these for father's day.
It apparently saves you opening the bottle an hour before drinking and costs about $60.
How much difference does using one of these to aerate a red make in your experience.
When I tried, it made none, and he agreed, but that was on a cheap bottle.
http://wine-aerator.org/wp-content/uploads/wine-aerator1.jpg
Open the bottle an hour before drinking and save sixty dollars.
Seriously, though, open any bottle of wine at any price (unless it is super fine) and literally chuck it in to a glass jug; shake the bottle like you're wanking off a giraffe and get it splashing about and moving and alive in the jug. The technical term for this is giving the wine a good kick up the hole. Never be precious about it - the wine wants to sing for you but it needs a Clark Gable type slap for its own good.
It's amazing how many people open a bottle of wine and then set the bottle of wine aside for an hour and expect it to change. Look at the surface area exposed - the top of a fucking bottle? Fuck that - shake the fucker up, get it in the jug and let it breathe properly; you can always funnel it back in to the bottle before serving.
I sense a great marketing opportunity.
The Wine Shake-the-fucker-up ... er .....rer
$49.99 in stores now.
It apparently saves you opening the bottle an hour before drinking and costs about $60.
How much difference does using one of these to aerate a red make in your experience.
When I tried, it made none, and he agreed, but that was on a cheap bottle.
http://wine-aerator.org/wp-content/uploads/wine-aerator1.jpg
Open the bottle an hour before drinking and save sixty dollars.
Seriously, though, open any bottle of wine at any price (unless it is super fine) and literally chuck it in to a glass jug; shake the bottle like you're wanking off a giraffe and get it splashing about and moving and alive in the jug. The technical term for this is giving the wine a good kick up the hole. Never be precious about it - the wine wants to sing for you but it needs a Clark Gable type slap for its own good.
It's amazing how many people open a bottle of wine and then set the bottle of wine aside for an hour and expect it to change. Look at the surface area exposed - the top of a fucking bottle? Fuck that - shake the fucker up, get it in the jug and let it breathe properly; you can always funnel it back in to the bottle before serving.
I sense a great marketing opportunity.
The Wine Shake-the-fucker-up ... er .....rer
$49.99 in stores now.
devogue
14th January 2012, 11:48 AM
I have a friend who received one of these for father's day.
It apparently saves you opening the bottle an hour before drinking and costs about $60.
How much difference does using one of these to aerate a red make in your experience.
When I tried, it made none, and he agreed, but that was on a cheap bottle.
http://wine-aerator.org/wp-content/uploads/wine-aerator1.jpg
Open the bottle an hour before drinking and save sixty dollars.
Seriously, though, open any bottle of wine at any price (unless it is super fine) and literally chuck it in to a glass jug; shake the bottle like you're wanking off a giraffe and get it splashing about and moving and alive in the jug. The technical term for this is giving the wine a good kick up the hole. Never be precious about it - the wine wants to sing for you but it needs a Clark Gable type slap for its own good.
It's amazing how many people open a bottle of wine and then set the bottle of wine aside for an hour and expect it to change. Look at the surface area exposed - the top of a fucking bottle? Fuck that - shake the fucker up, get it in the jug and let it breathe properly; you can always funnel it back in to the bottle before serving.
I sense a great marketing opportunity.
The Wine Shake-the-fucker-up ... er .....rer
$49.99 in stores now.
Or just get Stephen Fry to shake it for you:
http://www.youtube.com/watch?v=Q8WaPX0tQQE
It apparently saves you opening the bottle an hour before drinking and costs about $60.
How much difference does using one of these to aerate a red make in your experience.
When I tried, it made none, and he agreed, but that was on a cheap bottle.
http://wine-aerator.org/wp-content/uploads/wine-aerator1.jpg
Open the bottle an hour before drinking and save sixty dollars.
Seriously, though, open any bottle of wine at any price (unless it is super fine) and literally chuck it in to a glass jug; shake the bottle like you're wanking off a giraffe and get it splashing about and moving and alive in the jug. The technical term for this is giving the wine a good kick up the hole. Never be precious about it - the wine wants to sing for you but it needs a Clark Gable type slap for its own good.
It's amazing how many people open a bottle of wine and then set the bottle of wine aside for an hour and expect it to change. Look at the surface area exposed - the top of a fucking bottle? Fuck that - shake the fucker up, get it in the jug and let it breathe properly; you can always funnel it back in to the bottle before serving.
I sense a great marketing opportunity.
The Wine Shake-the-fucker-up ... er .....rer
$49.99 in stores now.
Or just get Stephen Fry to shake it for you:
http://www.youtube.com/watch?v=Q8WaPX0tQQE
Facetious
14th January 2012, 01:19 PM
I have a friend who received one of these for father's day.
It apparently saves you opening the bottle an hour before drinking and costs about $60.
How much difference does using one of these to aerate a red make in your experience.
When I tried, it made none, and he agreed, but that was on a cheap bottle.
http://wine-aerator.org/wp-content/uploads/wine-aerator1.jpg
You're supposed to aerate red before drinking it? I did not know that.
It apparently saves you opening the bottle an hour before drinking and costs about $60.
How much difference does using one of these to aerate a red make in your experience.
When I tried, it made none, and he agreed, but that was on a cheap bottle.
http://wine-aerator.org/wp-content/uploads/wine-aerator1.jpg
You're supposed to aerate red before drinking it? I did not know that.
ericv00
14th January 2012, 10:44 PM
I have a friend who received one of these for father's day.
It apparently saves you opening the bottle an hour before drinking and costs about $60.
How much difference does using one of these to aerate a red make in your experience.
When I tried, it made none, and he agreed, but that was on a cheap bottle.
http://wine-aerator.org/wp-content/uploads/wine-aerator1.jpg
You're supposed to aerate red before drinking it? I did not know that.
I find that older wines (5+ years) benefit more from letting it aerate. 10+ years, you would be a fool not to let it sit at least 30 minutes before drinking.
It apparently saves you opening the bottle an hour before drinking and costs about $60.
How much difference does using one of these to aerate a red make in your experience.
When I tried, it made none, and he agreed, but that was on a cheap bottle.
http://wine-aerator.org/wp-content/uploads/wine-aerator1.jpg
You're supposed to aerate red before drinking it? I did not know that.
I find that older wines (5+ years) benefit more from letting it aerate. 10+ years, you would be a fool not to let it sit at least 30 minutes before drinking.
gib
14th January 2012, 10:55 PM
http://talkrational.org/images/smilies/britfag.png
Fuzzy
14th January 2012, 11:19 PM
I have a friend who received one of these for father's day.
It apparently saves you opening the bottle an hour before drinking and costs about $60.
How much difference does using one of these to aerate a red make in your experience.
When I tried, it made none, and he agreed, but that was on a cheap bottle.
http://wine-aerator.org/wp-content/uploads/wine-aerator1.jpg
You're supposed to aerate red before drinking it? I did not know that.
Yeah I usually pop the cork then drink from the bottle 10 seconds later
It apparently saves you opening the bottle an hour before drinking and costs about $60.
How much difference does using one of these to aerate a red make in your experience.
When I tried, it made none, and he agreed, but that was on a cheap bottle.
http://wine-aerator.org/wp-content/uploads/wine-aerator1.jpg
You're supposed to aerate red before drinking it? I did not know that.
Yeah I usually pop the cork then drink from the bottle 10 seconds later
redunderthebed
15th January 2012, 06:06 AM
What's your opinion on jacob's creek. :munch:
Cunt
15th January 2012, 06:18 AM
What about Baby Duck?
Hermit
15th January 2012, 06:38 AM
What's your opinion on jacob's creek. :munch:Many a moon ago Jacob's Creek mass-produced a Claret it labelled Bin 33. Cheap stuff, but I liked it so much, I bought it by the case.
Generally speaking, it doesn't make a lot of sense to me to ask about the quality of wines covering the entire output of any one vineyard. Surely, each one has products that vary in quality by grape variety and year. The price also reflects that to an extent. You could buy a decent bottle of Henschke's dry reds for $20, but don't expect it to give your taste buds the sort of orgasms any one of their Euphonium range might inflict on you.
Of course I'm just speaking from hearsay rather than experience, never having tasted any but the cheapest range of Henschke wines. Even my experience of Jacobs Creek wines is almost two decades old. For all I know, that brand may have been taken over by the James Hardy group and then neutered when its CEO's deals with Woolworths turned the output of dozens of good brands into producers of cheap and nasty plonk.
Generally speaking, it doesn't make a lot of sense to me to ask about the quality of wines covering the entire output of any one vineyard. Surely, each one has products that vary in quality by grape variety and year. The price also reflects that to an extent. You could buy a decent bottle of Henschke's dry reds for $20, but don't expect it to give your taste buds the sort of orgasms any one of their Euphonium range might inflict on you.
Of course I'm just speaking from hearsay rather than experience, never having tasted any but the cheapest range of Henschke wines. Even my experience of Jacobs Creek wines is almost two decades old. For all I know, that brand may have been taken over by the James Hardy group and then neutered when its CEO's deals with Woolworths turned the output of dozens of good brands into producers of cheap and nasty plonk.
borealis
15th January 2012, 05:27 PM
I used to like Tokaji Aszu, the Hungarian dessert wine - only sweet wine I had any use for. But it costs over $60. a bottle here now, so I haven't had it in decades.
Grumps
19th January 2012, 12:57 PM
*snip*
Grapes.
Also, I love reading your posts about wine. Always incredibly informative and helpful for a dirty rotten student like myself.
Grapes.
Also, I love reading your posts about wine. Always incredibly informative and helpful for a dirty rotten student like myself.
Izdaari
20th January 2012, 04:55 AM
I agree with the OP that balance is the key, and being a little bit adventurous is important too. But, alas, I'm on a tight budget. So I have to find the best wine I can that's also the best value. Usually that means a $8.99 bottle on sale for $4.99. Most often the best in my price range comes from California, Australia or Washington (where I live).
redunderthebed
20th January 2012, 06:13 AM
I got a wine decanter and 4 glasses for $6 :cheer:
I'm a sucker for specials so i got the 2 for $25 and because i'm a drunk good customer the guy at the counter gave me the third bottle for sale price.
Two churches barossa valley cab sav for those playing at home. :]
I'm a sucker for specials so i got the 2 for $25 and because i'm a drunk good customer the guy at the counter gave me the third bottle for sale price.
Two churches barossa valley cab sav for those playing at home. :]
Magicziggy
27th January 2012, 11:39 AM
I have a friend who received one of these for father's day.
It apparently saves you opening the bottle an hour before drinking and costs about $60.
How much difference does using one of these to aerate a red make in your experience.
When I tried, it made none, and he agreed, but that was on a cheap bottle.
http://wine-aerator.org/wp-content/uploads/wine-aerator1.jpg
Open the bottle an hour before drinking and save sixty dollars.
Seriously, though, open any bottle of wine at any price (unless it is super fine) and literally chuck it in to a glass jug; shake the bottle like you're wanking off a giraffe and get it splashing about and moving and alive in the jug. The technical term for this is giving the wine a good kick up the hole. Never be precious about it - the wine wants to sing for you but it needs a Clark Gable type slap for its own good.
It's amazing how many people open a bottle of wine and then set the bottle of wine aside for an hour and expect it to change. Look at the surface area exposed - the top of a fucking bottle? Fuck that - shake the fucker up, get it in the jug and let it breathe properly; you can always funnel it back in to the bottle before serving.
I tried this last weekend..
http://img.tapatalk.com/b6ef9a1f-8c93-254c.jpg
I liked the result. My guests thought I was nuts. I said .."but he's a wine EXPERT ffs"
:)
It apparently saves you opening the bottle an hour before drinking and costs about $60.
How much difference does using one of these to aerate a red make in your experience.
When I tried, it made none, and he agreed, but that was on a cheap bottle.
http://wine-aerator.org/wp-content/uploads/wine-aerator1.jpg
Open the bottle an hour before drinking and save sixty dollars.
Seriously, though, open any bottle of wine at any price (unless it is super fine) and literally chuck it in to a glass jug; shake the bottle like you're wanking off a giraffe and get it splashing about and moving and alive in the jug. The technical term for this is giving the wine a good kick up the hole. Never be precious about it - the wine wants to sing for you but it needs a Clark Gable type slap for its own good.
It's amazing how many people open a bottle of wine and then set the bottle of wine aside for an hour and expect it to change. Look at the surface area exposed - the top of a fucking bottle? Fuck that - shake the fucker up, get it in the jug and let it breathe properly; you can always funnel it back in to the bottle before serving.
I tried this last weekend..
http://img.tapatalk.com/b6ef9a1f-8c93-254c.jpg
I liked the result. My guests thought I was nuts. I said .."but he's a wine EXPERT ffs"
:)
oblivion
28th January 2012, 03:49 AM
I tried this on a 2009 sangiovese tonight. Not an expensive wine, but I'd read some good reviews, and two non-commercial reviews mentioned the importance of aeration/breathing for this one. It was Santa Christina (Antinori) and the blend was 85% Sangiovese, 10% Merlot, 5% Cabernet.
So I poured it into a decanter and gave it a serious shake. Then I poured out a couple sips and let the rest be for an hour. The inital taste was (as mentioned in the comments of one review) a bit medicine-y and all in all not any better than I'd expect from two buck chuck.
The wine left in the decanter, though, is very smooth and almost too mellow. as well as the Sangiovese aroma there is a cherry/berry taste in there somewhere (which I think is what came off medicine-y intially) and a surprising touch of caramel.
So I poured it into a decanter and gave it a serious shake. Then I poured out a couple sips and let the rest be for an hour. The inital taste was (as mentioned in the comments of one review) a bit medicine-y and all in all not any better than I'd expect from two buck chuck.
The wine left in the decanter, though, is very smooth and almost too mellow. as well as the Sangiovese aroma there is a cherry/berry taste in there somewhere (which I think is what came off medicine-y intially) and a surprising touch of caramel.
Izdaari
30th January 2012, 01:13 PM
I have a friend who received one of these for father's day.
It apparently saves you opening the bottle an hour before drinking and costs about $60.
How much difference does using one of these to aerate a red make in your experience.
When I tried, it made none, and he agreed, but that was on a cheap bottle.
http://wine-aerator.org/wp-content/uploads/wine-aerator1.jpg
You're supposed to aerate red before drinking it? I did not know that.
Yeah I usually pop the cork then drink from the bottle 10 seconds later
Same here. Opened my Rex-Goliath cab, poured it, drank it. :D
http://i10.photobucket.com/albums/a141/Izdaari/9910768__13939.jpg
http://www.lifeinreviews.com/2010/10/rex-goliath-cabernet-sauvignon.html
It apparently saves you opening the bottle an hour before drinking and costs about $60.
How much difference does using one of these to aerate a red make in your experience.
When I tried, it made none, and he agreed, but that was on a cheap bottle.
http://wine-aerator.org/wp-content/uploads/wine-aerator1.jpg
You're supposed to aerate red before drinking it? I did not know that.
Yeah I usually pop the cork then drink from the bottle 10 seconds later
Same here. Opened my Rex-Goliath cab, poured it, drank it. :D
http://i10.photobucket.com/albums/a141/Izdaari/9910768__13939.jpg
http://www.lifeinreviews.com/2010/10/rex-goliath-cabernet-sauvignon.html
Magicziggy
2nd August 2012, 09:46 AM
Where is devogue? Wine doesn't taste the same unless an expert spins some flowery words.
nick
2nd August 2012, 12:55 PM
grapes are grapes, there's nothing empirically better about grapes from france as opposed to grapes from california
True.
It's what the winemaker does with the bounty nature has given him from a particular region.
Right, I almost completely agree. All that region nonsense is marketing. Except for scotch.
True.
It's what the winemaker does with the bounty nature has given him from a particular region.
Right, I almost completely agree. All that region nonsense is marketing. Except for scotch.
Magicziggy
6th October 2012, 12:20 PM
Charlou and I have cracked open a bottle of...
http://img.tapatalk.com/d/12/10/06/ypysa2u5.jpg
And like.. very much http://i5.photobucket.com/albums/y171/charlou/toastwine.gif
We love you dev...:kisskiss:
http://img.tapatalk.com/d/12/10/06/ypysa2u5.jpg
And like.. very much http://i5.photobucket.com/albums/y171/charlou/toastwine.gif
We love you dev...:kisskiss:
Bobby Arthur
15th October 2012, 03:32 PM
We have Trader Joe's in Houston, so now I can buy Charles Shaw (http://en.wikipedia.org/wiki/Charles_Shaw_wine)!
ericv00
15th October 2012, 07:41 PM
We have Trader Joe's in Houston, so now I can buy Charles Shaw (http://en.wikipedia.org/wiki/Charles_Shaw_wine)!
Two buck chuck!
Two buck chuck!
Bobby Arthur
15th October 2012, 08:55 PM
It's three bucks here. Presumably shipping costs (or Kalifornia export tariffs) increase the price by 50%
ericv00
16th October 2012, 04:02 PM
The price has changed, but the nickname will never die.
Nhận xét
Đăng nhận xét