Vinophiles?

[COTSBOE]

I know there are a handful of us here.

Have you come across any excellent wines that are not to be missed? It would be nice to discuss recommendations, as well as those to be avoided.




Hopefully this can be an ongoing thread.

[silverwhisper]

tony, i think you're the reigning oenophile on GE&R. however, as i believe your characteristic modesty precludes your ever saying so...

i'm particularly partial to beaujolais, esp the fleurie style of them. georges duboeuf's is one of which i'm quite fond. it's a very pleasant and light red wine, lighter on my palate than others. for other light reds, i'm fond of barberas as well.

i'm interested in wine/food pairings but as a rule, prefer beaujolais and barberas on their own. utterly delicious independently.

do you hold w/ the classic red = beef, white = fish/chicken/pasta distinction?

[BattleNymph]

I don't drink...... wine..........

[silverwhisper]

:troutslap:

just on principle. i hated that movie.

[BattleNymph]

:troutslap:

just on principle. i hated that movie.

Which one? It was in a couple of versions. :D *eats her sushi yet again*

[silverwhisper]

bram stoker's dracula.

[BattleNymph]

bram stoker's dracula.

Ah. Yes, that one sucks.... no pun intended. The original dracula with Bela Lugosi uses that line and so does the one with Frank Langella.

As to wine.... sorry to hijack the thread. I never cared for it so even when I did drink I didn't often drink wine.

[marmalade]

I don't drink wine or any alcoholic beverages, but I do cook with 'em. Maybe I'll learn something from this thread.

[COTSBOE]

i'm particularly partial to beaujolais, esp the fleurie style of them. georges duboeuf's is one of which i'm quite fond. it's a very pleasant and light red wine, lighter on my palate than others. for other light reds, i'm fond of barberas as well.

i'm interested in wine/food pairings but as a rule, prefer beaujolais and barberas on their own. utterly delicious independently.

I recall your love for Beaujolais. In fact, I believe it was upon your recommendation some time ago that I brought home a bottle of Georges Duboeuf 2006. (I don't know why this sticks out in my mind, but it had a very colorful bottle that my wife insisted upon saving).



do you hold w/ the classic red = beef, white = fish/chicken/pasta distinction?

In my opinion it's a good rule of thumb for someone who is unsure of a good pairing, but by and large I don't think there's any reason not to judge varieties by their individual attributes as opposed to strictly by their color. That's not to say I'd go pairing a Barbaresco with scallops, but perhaps a more light bodied red such as Pinot Noir or Syrah would work just as well any white wine. My general tastes lean toward pairing dry wines (usually red) with more highly seasoned foods; regardless of the type of meat.




I don't drink wine or any alcoholic beverages, but I do cook with 'em. Maybe I'll learn something from this thread.

There's an old saying on this topic that goes "If you wouldn't drink it you shouldn't cook with it." :biggrin:

I usually just use whatever is left in the bottle that didn't get drank the night before. What sorts of things do you like to cook with wine? Any good recipes worth sharing?

[silverwhisper]

i can't recall: was it to your liking? i tried to give you a reasonable idea of what to expect of it. was i able to do a good job in that respect?

[COTSBOE]

i can't recall: was it to your liking? i tried to give you a reasonable idea of what to expect of it. was i able to do a good job in that respect?

You know, I've always just liked (not loved) Beaujolais wines, so I don't buy them terribly frequently. I don't really recall my feelings on that particular sampling...it's been a good many months. Perhaps I'll have to get another bottle to be able to answer that question honestly. It's a good excuse to drink a bottle of wine, at least. :th_alc:

[Haze]

Châteauneuf-du-Pape (http://www.chateauneuf.com/english/) has always been a favourite of mine.

Unfortunately wines do not sit well with me, though I enjoy them at the time, so I very much restrict what I drink and have a very limited amount at a time.

[happykat]

I've been on a Chianti kick of late. Don't know why.

[happykat]

BTW, I like "Wineaux" better than "Vinophiles." Sounds less dirty.

[marmalade]

What sorts of things do you like to cook with wine? Any good recipes worth sharing?
I put red wine or sherry in my pot roast and the red cabbage below, beer in my chili and "drunken beans," extra dry vermouth in a shrimp dish I like a lot, and kirsch in my fruit salad.

Hannelore's Rotkraut

1.2 kg red cabbage, without outer leaves and core 2 ea juice oranges
2 ea lemons
1 Tb salt
6 Tb butter or oil
160 g white onion, finely diced
40 g sugar
400 ml dry red wine
300 g grated apple (or grated pear, crushed pineapple, peeled grapes)
2 Tb chunky cranberry or red currant jelly
2 Tb balsamic vinegar
2-4 Tb raisins
4-6 whole cloves
1-2 sticks cinnamon
(ginger optional)

Slice cabbage thinly, and mix with juices of 1 orange and 1 lemon, and some salt. Allow the cabbage to marinate for 1 hour.

Heat butter or oil, and cook the onions over medium heat until translucent but not brown. Add sugar and cook for another minute or so without burning. Add the wine, and deglaze.

Mix the cabbage and juices with the wine/onions. Simmer covered until tender, adding water or broth as necessary to prevent scorching.

Just before it’s finished, add the grated apple/pear and cranberry jelly, balsamic vinegar, cloves and cinnamon sticks. Simmer gently just until it’s heated through.

[COTSBOE]

I went to a wine tasting yesterday, and I thought I'd share a few of ones I really liked with you all. The focus was on grapes native to Northern Italy. Since most exports of Italian wines tend to be Tuscan or oftentimes further South, it was a nice change of pace.


-Correggia Roero Arneis

I think the Arneis variety is absolutely incredible. The grape is grown in limestone, often in conjunction with the Nebbiolo (the red cousin of the Arneis), which gives it a very distinct bouquet. It's got a characteristically light, creamy flavor with a mineral finish. I think this particular one would go extremely well with shellfish, soup (cacciucco or the like), or a whitefish.

The particular sample I had was a 2004; though I ended up buying the 2005 under an oath from the sommalier that they were nearly identical.



-Renato Ratti ‘Ochetti’ Nebbiolo D’Alba

As I mentioned above, the Nebbiolo is a light, but deceptively rich red wine. It's got a beautiful ruby color, with notes of strawberry. It feels almost like drinking a white, but with the flavor of a red. Probably would make a good pairing with veal, pork, or a hearty dish of pasta, gnocchi, or risotto.

This one was a 2004.



-Allegrini Amarone

I think my eyes rolled into the back of my head when I tried this one. It's aroma is dense, almost heady, and it strongly resembles some of the best Ports I've ever had. There is a masterful blend of sweetness and bitterness; with a very nice note of chocolate lent by the burnt oak aging process. It would be stunning with a sweet cheese or chocolate dessert.

I had the 2000; and liked it so much that I bought four bottles. This one's a bit pricey, but well worth it.

[Mouser]

Teal Lake Shiraz

A nice smoky flavor with undertones of cherry and blackberry and a long scotch finish.

[ldygmr1]

I had a good red recently but I forget what it was.

[Origen]

From another thread in the main forum:

I tried to start some threads concerning this on the foodie board, but they have largely passed into the far off land of page 2...

What I drink depends on what I'm eating. Or, if I'm buying a bottle to drink on its own, it depends on the company with whom I intend to share it. Like you, my preferences generally run with the reds, as well. I'm on a Barbaresco kick right now, but I'm also a big fan of old staples like Meritage varieties and Cabs. Lately I've very much taken to grower-produced wines that are made from organically raised grapes. Less fertilizers and pesticides mean more crop loss to insects and lower fruit yields, but when the chemicals aren't killing off all the bacteria in the soil it creates a more oxygenated environment, which ends up yielding better, more flavorful, sugar and yeast rich grapes. It drives the cost up a little, but what's in the glass doesn't lie--the stuff is fabulous. If you like the qualities of red zins, I'd recommend a bottle of Vieux Chateau Gaubert Graves Rouge (2000 and 2003 were good years). Graves is a region in lower Burgundy that has really gone organic in the past few decades, and the quality is very apparent in the produce.

It would be hard for me to pinpoint an average that I'd pay for a bottle of wine; because I firmly believe that each bottle should be judged for it's own merits, and not for the numbers on the pricetag. I've had $20 bottles of wine that would knock your socks off; and $200 bottles that were just so-so. When given the option, I like to taste without being subjected to preconceptions based on cost.

I always find myself coming back to red zins, like Ravenswood or Rosenblum. The Climbing, either the cab or the shiraz, from Australia is good. For some reason, I don't often get along with Merlots. I feel like they are too heavy. I like them, because they are meaty reds, but I don't love them.

I've been sampling some Sicilian reds at the Costal Kitchen, lately. I'll have to get the brands the next time I eat there.

I find Chardonnays to be good with apples and cheese. A good dessert wine, or a wine to drink while sitting around watching movies on Sunday. Reislings for the same reason.

The redhead and I went to a wine tasting Sunday at the Columbia winery up in Woodinville. We went on a slow, lazy dinner train.

[silverwhisper]

i'm fond of rieslings myself in warm weather.

[COTSBOE]

i'm fond of rieslings myself in warm weather.


I concur. Here's one from an organic grower/producer that has really grown on me: Domaine Ehrhart Riesling Herrenweg 2004. It's incredible with fish (trout, salmon, etc), or anything buttery.

[silverwhisper]

thank you, tony.

a very inexpensive yet enjoyable chardonnay that i've had a few times is from napa ridge. it has some interesting vanilla notes.

[Parzival]

<shrug> I like wine, but hate the pretensiousness normally associated with it.
Especially when you can easily find excellent wines for under $10 a bottle.

Locally both Indian Creek http://www.indiancreekwinery.com/ and Koenig http://www.idahopotatovodka.com/wines/ have excellent wines. (Indian Creek's unconventional White Pinot Noir is great stuff, even if it makes wine snobs cringe.)
I'm also partial to Camas Winery http://www.camasprairiewinery.com/camas.htm
Latah Creek's Maywine http://site.mawebcenters.com/latahcreekwinery/wines.html is a personal favorite this time of year.

Not that there aren't more wineries around, most of which are very good... http://www.idahowine.org/wineries.htm

[COTSBOE]

thank you, tony.

a very inexpensive yet enjoyable chardonnay that i've had a few times is from napa ridge. it has some interesting vanilla notes.


I tend to shy away from Californian Chardonnays because they are oaked to death (which explains the vanilla notes). If I were more a fan of white wines to begin with, I might be able to get over it, but as it stands the quality is a turnoff for me. Nevertheless, I keep hoping I'll find one that will dispel my reservations.

If you can recall the producer of this one you like, please post it.

[silverwhisper]

parz: i've seen amounts of pretension associated with microbrews that rival that of the most oenophilic snobs. :>

tony: that's the name--napa ridge. it's quite inexpensive, as i said, so be aware of that, but i do find it enjoyable.

[Water Jess]

My boy and I have discovered Rieslings in the past few months and we really enjoy them. We have no problem finding a bottle for $10 so it fits within our budget if we're having dinner in.

I've still not developed a taste for red wines. Are there any good "Starter reds" that you could reccomend?

[BattleNymph]

. Are there any good "Starter reds" that you could reccomend?

Welchs? :D

[COTSBOE]

I've still not developed a taste for red wines. Are there any good "Starter reds" that you could reccomend?


Traditionally either the Merlot or Pinot Noir varieties have been recommended to wean beginners onto reds. Take that as you will.

Keeping in mind your affinity for the wine which shall not be named, as well as the fact that you like Rieslings, I can assume that you prefer sweetness in your wine. Most reds (aside from dessert wines) just aren't going to offer that level of sugar--in fact, it's technically considered a flaw, and the mark of cheap production. A Lambrusco may fit the bill, but don't go into it expecting to love it at the first sip. Certain late harvest RED Zins can be on the sweeter side, as well.

[silverwhisper]

i think the recommendation of pinot noir is a good one. particularly the oregon ones, actually--they tend to demonstrate a greater amount of fruit, producing a somewhat distinctive jam-like quality.

[Water Jess]

Traditionally either the Merlot or Pinot Noir varieties have been recommended to wean beginners onto reds. Take that as you will.

Keeping in mind your affinity for the wine which shall not be named, as well as the fact that you like Rieslings, I can assume that you prefer sweetness in your wine. Most reds (aside from dessert wines) just aren't going to offer that level of sugar--in fact, it's technically considered a flaw, and the mark of cheap production. A Lambrusco may fit the bill, but don't go into it expecting to love it at the first sip. Certain late harvest RED Zins can be on the sweeter side, as well.

Hey now... "the wine that shall not be named" has been relegated to "whats cheap and I can drink quickly enough to get intoxicated?". I prefer Rieslings and I drank a delicious Chardonnay at Liquor Barn the other day, but I didn't find out what it was called.

[silverwhisper]

always try to pay attention to the name--different wines in the same style can be quite different. for example, i'm a big fan of beaujolais but i detest the louis jadot beaujolais, finding it unfit even for spraying upon drunks.

[Huxley]

I'm pretty out of the loop on wines. I prefer dry and dark reds, but I like whites and blushes as well. I'm always a little lost when a wine's type is described -- I forget what type means what about the wine. I'm more of a beer guy.

Though I've always had a thing for Yellow Tail wine. Even after it became more popular and dropped in quality a bit.

[happykat]

If you ever find yourself considering a bottle of wine in the brand Tin Roof, then run away and never turn back. It's complete swill and smells like a chemical you might use to remove shoe polish.

[silverwhisper]

quick wine question--tony or anyone else who would know: what styles of wine originate in parma?

[COTSBOE]

quick wine question--tony or anyone else who would know: what styles of wine originate in parma?

Parma is a "white wine" region. I particularly like their Sauvignons, though I have a friend that raves about a lesser known variety called Malvasia.

[silverwhisper]

so is it fair to conclude that those sauvignons or malvasias would be a good accompaniment for prosciutto or parmiganio-reggiano?

[COTSBOE]

so is it fair to conclude that those sauvignons or malvasias would be a good accompaniment for prosciutto or parmiganio-reggiano?

Indeed. Malvasia and Prosciutto were made to go together.

[Origen]

Malvasia and Prosciutto were made to go together.

*scribbles down recommendation*

[silverwhisper]

that's being used in my entry for a writing contest. :>

[Cranky Dog]

Ok, so I'm years away from being any sort of pro oenophile, but still, I aced a wine initiation course at my university.

It was just a 1 credit course that I needed to be considered a full time student (and be eligible for my scholarship), but what the heck I told myself, might as well learn something classy.

In gamer terms, I now have some skill points in Knowledge: Wine.


So a rosé is not a mix of red and white wine. Interesting. ;)


Kidding aside, I learned the basics of world trade in wine, the science of wine making, all the kind of wines and wine derivatives (spirits like cognac or sherry) and of course wine tasting (smelling, observing, feeling) with all the vocabulary attached to it.

The fun part of the final term paper was an actual wine tasting from wine you bought (had to be controlled appellation wine and not table wine). No real wrong answer possible, but it showed a small understanding.

BTW the wine I used was a 2004 Château Pey La Tour, a Bordeaux grand vin. Quite amazing for 21.85$CAN.


Cranky Dog
"I have a wine drinkin 101 opinion, international!"