Wine and Spirits: Recommendations/Reviews

[capcat]

A place to share recommendations or ask for opinions.

[jkeller]

I recommend Vernaccia, a white wine made in Tuscany, because it goes with a lot of different foods while Chianti I don't think does. I don't know if it is widely available in the U.S. though.

[capcat]

From the Austin Chronicle. Being entirely uninformed about wine selections, a wine of the week may be the solution :).
http://www.austinchronicle.com/gyrobase/Issue/column?oid=oid%3A582330 (http://www.austinchronicle.com/gyrobase/Issue/column?oid=oid%3A582330)

[KY Blue in Carolina]

Drink! Drink more often! :icon_twisted:

[capcat]

Drink! Drink more often! :icon_twisted:
So...quantity is an important consideration. Thanks. :icon_mrgreen:

[CATHYnKY]

So...quantity is an important consideration. Thanks. :icon_mrgreen:

Definitely a consideration for me. And not like Tom means. Seriously, I prefer red wines. Merlots, Shiraz. But also like a Reisling. Chardonays only if it is all the choice I have.

[jwade]

If you like Italian reds and want something other than a Chianti without paying an arm and a leg, I suggest Falesco Umbria Vitiano. It's a Cab-Merlot-Sangiovese blend that you can pick up for around $10. I always have a couple of bottles on hand for whenever Moody makes spaghetti and meatballs.

I haven't tried the 06 vintage and Wine Spectator doesn't rate it highly, but if you can find an 04 or 05, try it out.


Jim

[Brian McCat]

You guys should try the Spanish Reds, too, especially riojas. Many wine shops in the US carry them. My all-time favorite is Marques de Caceres. Let it breathe a little before drinking, because it's fantastic.

[jwade]

You guys should try the Spanish Reds, too, especially riojas. Many wine shops in the US carry them. My all-time favorite is Marques de Caceres. Let it breathe a little before drinking, because it's fantastic.

I'll look for the Marques de Caceres. Haven't tried that one yet. One we enjoy is the Bodegas Muga Reserva.


Jim

[Jeff Craddock]

If you like Italian reds and want something other than a Chianti without paying an arm and a leg, I suggest Falesco Umbria Vitiano. It's a Cab-Merlot-Sangiovese blend that you can pick up for around $10. I always have a couple of bottles on hand for whenever Moody makes spaghetti and meatballs.

I haven't tried the 06 vintage and Wine Spectator doesn't rate it highly, but if you can find an 04 or 05, try it out.


Jim

Falesco Vitiano has been one of my QPR (good quality/price ratio) wines for several years. It's an excellent food wine, goes well with most Italian food. Wine Advocate generally rates it around 88-90.

I went to an Italian wine-tasting last night and ended up buying a couple bottles of moderately-priced wines. I'll post about them after we drink them. :big_grin: Italian wines are mostly food wines, meant to be quaffed with a good meal.

[WILD1]

For me, it's a pinot noir, or nothing at all...there are many very nice, attractively priced versions...MacMurray's is a lovely one. :thumbup:

[capcat]

The athenian inn at pike's market makes an excellent margarita on the rocks with fresh-squeezed limes and strong enough to be worth it. For margarita fans traveling to Seattle, this one ranks as one of the best I've tasted, or at least an honorable mention.

[Stucat]

I like Pilsener Urquvell which is an imported Czech beer that I pick up at my local food city store. I think I misspelled the the last word in the Pilsener beer but it is great with with any dinner especially dinners that have meat.

I also like Australian Shirazs and merlots as well for wine. I don't really like liquor of any kind. I am strictly a beer and wine fan when it comes to spirits.

[jwade]

You guys should try the Spanish Reds, too, especially riojas. Many wine shops in the US carry them. My all-time favorite is Marques de Caceres. Let it breathe a little before drinking, because it's fantastic.

I bought a bottle of Marques de Caceres on Saturday. I passed on the 03 Crianza and went for the 01 Reserva because it was only about $6 more. Now I'm torn whether to open it, or let it age awhile longer. Wine Spectator says it should peak in the next 4 years.


Jim

[UKSam]

I mentioned this before but if you like to experiment with mixed drinks check out www.webtender.com You can search drinks by name, or by liquor. You can also enter the liquor and mixers you have on hand and it will give you all the combinations of drinks you can make.

They have a "Kentucky Wildcat" listed but I haven't tried it yet.

[gerntz]

You guys should try the Spanish Reds, too, especially riojas. Many wine shops in the US carry them. My all-time favorite is Marques de Caceres. Let it breathe a little before drinking, because it's fantastic.

They are great & great value. BTW, I'll be your way over Aug 30 weekend - in Barcelona before getting on a cruise with friends.

[gerntz]

I find the WSJ Friday recos by Dottie & John to be helpful. In this case, they reco what not to buy:

http://online.wsj.com/public/article/SB120363433415784273.html?mod=%28_pageid_%29_topbo x

[Jeff Craddock]

I find the WSJ Friday recos by Dottie & John to be helpful. In this case, they reco what not to buy:

http://online.wsj.com/public/article/SB120363433415784273.html?mod=%28_pageid_%29_topbo x (http://online.wsj.com/public/article/SB120363433415784273.html?mod=%28_pageid_%29_topbo x)

There was a time when I like Zin, but I haven't bought one in a few years. Whenever a friend opens one these days, I am almost invariably disappointed.

Ridge still makes some very nice ones, but they have become pricey and there is just too much good stuff out there to spend $25-40 on a bottle that doesn't really pair well with food. Ridge also makes one of the best Cabs around, the Ridge Montebello. But it's expensive and needs time in the bottle.

So I agree with Dottie and John--stay away from Zins unless you know what you're buying.

[capcat]

- in Barcelona before getting on a cruise with friends.
Sounds like a fantastic trip, gerntz. Just fyi, in case Brian doesn't see this, he's back in the states now.

[jwade]

We used to go to the Depot in Midway for a burger and a bottle of Valley of the Moon zin. Good combination. Unfortunately, the Depot is no longer there.

We used to drink more zin. However, the current fave is probably Malbec. Had a nice Crios de Susana Balbo just last night.


Jim

[gerntz]

Bunch of lushes here. Good.

[dougwhit]

im going on a hunting trip to scotland this fall and plan on bringing home some scotch, im not to familiar with scotch so what should i look for. or does anyone know or have a favorite brand.

[Jeff Craddock]

im going on a hunting trip to scotland this fall and plan on bringing home some scotch, im not to familiar with scotch so what should i look for. or does anyone know or have a favorite brand.

If you go to the isle of Islay, be sure and check out the Lagavulin and Laphroaig distilleries. The former is my favorite and the Laphroaig 30 year-old is the best scotch I've ever tasted. I'm very partial to the island--especially Islay--whiskies.

If you want to learn about scotch before you go, look for the late Michael Jackson's--nope, not the gloved one :shock:--Complete Guide to Single Malt Scotch. He gives an excellent overview of the various regions and expressions of scotch whisky. Scotch, more than bourbon, is largely dependent in taste on where it's distilled. Island (Islay, Skye, Orkney) scotch tends to be peaty, with salty/phenol overtones. Highland scotch like Macallan is sweeter and often has more sherry-like overtones.

I haven't been to Scotland, but I've read and heard that Scots are very proud of their national spirits and will gladly point you to the best. And surely there are wonderful shops where you can taste and buy almost any scotch that has ever been distilled.

Have fun. Slainte! :thumbup:

[capcat]

Bunch of lushes here. Good.
And a bunch of travelers...I'm a little jealous. ;):beer:

[gerntz]

im going on a hunting trip to scotland this fall and plan on bringing home some scotch, im not to familiar with scotch so what should i look for. or does anyone know or have a favorite brand.

Pick wisely. There's a low limit to what you can bring back. Like a liter or so I think.

[chris171978]

Great suggestion!You guys should try the Spanish Reds, too, especially riojas. Many wine shops in the US carry them. My all-time favorite is Marques de Caceres. Let it breathe a little before drinking, because it's fantastic.

[chris171978]

LET ME KNOW WHEN YOU COME BACK!:beer:im going on a hunting trip to scotland this fall and plan on bringing home some scotch, im not to familiar with scotch so what should i look for. or does anyone know or have a favorite brand.

[gerntz]

http://articles.moneycentral.msn.com/Investing/StockInvestingTrading/IsYourCabernetAFake.aspx?GT1=33011

[CATHYnKY]

http://articles.moneycentral.msn.com/Investing/StockInvestingTrading/IsYourCabernetAFake.aspx?GT1=33011

The wife of one of our attys at work used to work for one of the Liquor Outlet/Party stores. She was a buyer. Says no need to spend a ton of $$ for a good wine. The mid ranged wines are good.

[surveyor]

Yup.

We spend about $100 month on wine and haven't spent more than $15 for a bottle and most (maybe 8 of 10) have been excellent. :thumbup:

[Jeff Craddock]

Yup.

We spend about $100 month on wine and haven't spent more than $15 for a bottle and most (maybe 8 of 10) have been excellent. :thumbup:

We spend a little more, but not much. Most wines we buy are in the $12-20 range, with the occasional splurge for special occasions. Lately I've been drinking some very nice Aussie wines. The 2006 Tait "Ball Buster" shiraz--don't you love some of the Aussie names! ;)--is a terrific wine and sells for about $14 here. Other Aussie steals are the "Cat Among the Pigeons" line, especially the cab/shiraz blend. About $13. The Thorn-Clarke Shotfire Ridge wines are consistantly good, no matter the year. They also sell for around $15.

But I'm also told that we may see some of these steals go up in price due to the weak dollar.

[surveyor]

We spend a little more, but not much. Most wines we buy are in the $12-20 range, with the occasional splurge for special occasions. Lately I've been drinking some very nice Aussie wines. The 2006 Tait "Ball Buster" shiraz--don't you love some of the Aussie names! ;)--is a terrific wine and sells for about $14 here. Other Aussie steals are the "Cat Among the Pigeons" line, especially the cab/shiraz blend. About $13. The Thorn-Clarke Shotfire Ridge wines are consistantly good, no matter the year. They also sell for around $15.

But I'm also told that we may see some of these steals go up in price due to the weak dollar.

Aussie wines remain my favorites. I'm partial to shiraz and merlots, while my wife is partial to whites, although she's beginning to come around to the reds more frequently.

[Jeff Craddock]

Aussie wines remain my favorites. I'm partial to shiraz and merlots, while my wife is partial to whites, although she's beginning to come around to the reds more frequently.

If I had to pick a favorite, it would be the Aussie wines. I love good California cabs, but they are way overpriced, as are the better French Bordeaux. My wife shares my wine tastes, thank goodness.

But I also like some whites, like German Rieslings (there are many at decent prices) and New Zealand Sauvignon Blancs (ditto), especially during the hot months. :thumbup:

[surveyor]

If I had to pick a favorite, it would be the Aussie wines. I love good California cabs, but they are way overpriced, as are the better French Bordeaux. My wife shares my wine tastes, thank goodness.

But I also like some whites, like German Rieslings (there are many at decent prices) and New Zealand Sauvignon Blancs (ditto), especially during the hot months. :thumbup:

I've always liked the reds and dry whites, while my wife enjoyed the zinfandels and other sweet whites. In the past few years she's migrated more toward my taste to the point she dislikes anything as sweet as a zinfandel. The sweetest she'll tolerate now is a riesling. I like rieslings with fruit and some mild cheese as well as certain fish, such as roughy or red snapper.

Off topic, but do you use those pump stoppers when storing an open bottle of wine? I've noticed numerous wineries we frequent seem to use them. However, a bottle doesn't last longer than 4 days, unless it's a red and it may last a week. Are they of any benefit?

[gerntz]

We spend a little more, but not much. Most wines we buy are in the $12-20 range, with the occasional splurge for special occasions. Lately I've been drinking some very nice Aussie wines. The 2006 Tait "Ball Buster" shiraz--don't you love some of the Aussie names! ;)--is a terrific wine and sells for about $14 here. Other Aussie steals are the "Cat Among the Pigeons" line, especially the cab/shiraz blend. About $13. The Thorn-Clarke Shotfire Ridge wines are consistantly good, no matter the year. They also sell for around $15.

But I'm also told that we may see some of these steals go up in price due to the weak dollar.

I haven't been a fan of Aussies. For whatever reason, I've found something not to like about them across several brands.

HOWEVER, went in our local store last week & they were tasting an inexpensive, $9-12, line named Marquis Philips and we liked & bought all - Shiraz, Riesling, Cab. Also had a Strong Arms Shiraz. So I'll open up again to Aussie stuff.

Have really had success with Spanish vino.

[CATHYnKY]

:I've always liked the reds and dry whites, while my wife enjoyed the zinfandels and other sweet whites. In the past few years she's migrated more toward my taste to the point she dislikes anything as sweet as a zinfandel. The sweetest she'll tolerate now is a riesling. I like rieslings with fruit and some mild cheese as well as certain fish, such as roughy or red snapper.

Off topic, but do you use those pump stoppers when storing an open bottle of wine? I've noticed numerous wineries we frequent seem to use them. However, a bottle doesn't last longer than 4 days, unless it's a red and it may last a week. Are they of any benefit?.

Exactly what I did. Can't tolerate a white zin now, but do like an occasional Reisling. Shiraz and Merlots are my choice. for some reason like the Chiati that is the Macaroni Grill house wine. The merlots/shirazs make a good, nonsweet sangria too. A summer deck favorite of mine. BTW, my MD told me to start watching my carbs last time I had blood work done. Merlots are pretty much carb free:icon_mrgreen:

[Jeff Craddock]

Off topic, but do you use those pump stoppers when storing an open bottle of wine? I've noticed numerous wineries we frequent seem to use them. However, a bottle doesn't last longer than 4 days, unless it's a red and it may last a week. Are they of any benefit?

Yes, I've used the pump/rubber stoppers for several years. I'm not sure how effective they are, but I figure they're a little better than pushing in the cork or screwing on the cap (ain't it great that some of the better Aussie wineries are starting to use screwcaps?). A bottle of red at my house usually lasts three days, unless we decide to split a full bottle with dinner and afterwards. :beer:

I also generally put a bottle of red in the fridge for a few minutes--depending on how much is left in the bottle--to bring the temp down to the low 60's. Most reds are consumed too warm, making them flabby. Conversely, we will take the bottle of whatever white is open out of the fridge and let it warm a bit before drinking it. Most people tend to drink their reds to warm and their whites to cold.....

[DCWildcat]

Yeah, the price of wine escalates much steeper than the quality does. The difference between a $5 bottle of wine and a $20 bottle is generally larger than the difference between a $20 bottle and a $100 bottle.

[surveyor]

:.

for some reason like the Chiati that is the Macaroni Grill house wine.

Amen to that. If we go to Macaroni Grill with another couple, we usually purchase a bottle. They let you take home what you don't finish, which rarely happens. :thumbup:

[jwade]

The 2006 Tait "Ball Buster" shiraz--don't you love some of the Aussie names! ;)--is a terrific wine and sells for about $14 here.

Thanks for the info. I've had an 05 Ball Buster in the basement for nearly a year now. May be time to try it out.

In the whites we probably drink more sauvignon blanc than anything else. In our experience, the SB's from the Marlborough region of New Zealand are consistently good and reasonably priced. I've resisted the urge to plunk down a few more dollars for a Cloudy Bay - thus far.

We used to drink more Aussie shiraz than we do now. We seem to be migrating toward South American wines, particularly Chilean Malbecs and Cabs. Had an 04 Casa Lapostolle Cuvee Alexandre (85% Cab, 15% Merlot) last night with ribeyes and baked sweet potatoes. Excellent.


Jim

[gerntz]

And the benefits keep on coming:

http://www.breitbart.com/article.php?id=080605084703.m5zr5mj8&show_article=1

[oruacat2]

I also generally put a bottle of red in the fridge for a few minutes--depending on how much is left in the bottle--to bring the temp down to the low 60's. Most reds are consumed too warm, making them flabby. Conversely, we will take the bottle of whatever white is open out of the fridge and let it warm a bit before drinking it. Most people tend to drink their reds to warm and their whites to cold.....

I was taught to put a bottle of red into the fridge 30 minutes before drinking it, and to pull a bottle of white from the fridge a half-hour before drinking it. That sound about right to you, Jeff?

KD

[Jeff Craddock]

I also generally put a bottle of red in the fridge for a few minutes--depending on how much is left in the bottle--to bring the temp down to the low 60's. Most reds are consumed too warm, making them flabby. Conversely, we will take the bottle of whatever white is open out of the fridge and let it warm a bit before drinking it. Most people tend to drink their reds to warm and their whites to cold.....

I was taught to put a bottle of red into the fridge 30 minutes before drinking it, and to pull a bottle of white from the fridge a half-hour before drinking it. That sound about right to you, Jeff?

KD

That's pretty close. Also depends on your room temp. Some people--like me--keep their houses or apartments cool in the winter. It takes longer to cool a bottle of red from 72 degrees, as opposed to 65. OTH, we keep the house at 78 degrees in the summer, so I keep the bottle in the fridge longer.

[surveyor]

That's pretty close. Also depends on your room temp. Some people--like me--keep their houses or apartments cool in the winter. It takes longer to cool a bottle of red from 72 degrees, as opposed to 65. OTH, we keep the house at 78 degrees in the summer, so I keep the bottle in the fridge longer.

Same here. We keep the house at 62-64 in the winter. 77 in summer.

[capitolkatnorm]

Summer its the one hour rule for me for whites- take it out one hour before drinking as the house is usually around 70-74 degrees. For reds I have a small wine refrig that keeps the reds at 57-60 degrees. You can get one at Costco or Home depot that holds 16 bottles for around 100 dollars and has no motor noise so I leave it on a kitchen counter- room temperature was a theory that originated in a much older times when wine drinkers lived in large stone homes that were heated by fireplaces in the winter and if you were far from the fire you wore a coat and in summer they were still cool by todays standards due to high ceilings, stone floors, no sunlight through windows etc.

[gerntz]

I keep the bottles I'm going to drink next in the fridge & open them directly cold. They warm quicker than they cool in my experiences particularly after you open & pour. Then they really warm quick in the glass.

I let the reds' bottles sit out longer than the whites, but if we don't drink it all, I refridge.

[gerntz]

That's pretty close. Also depends on your room temp. Some people--like me--keep their houses or apartments cool in the winter. It takes longer to cool a bottle of red from 72 degrees, as opposed to 65. OTH, we keep the house at 78 degrees in the summer, so I keep the bottle in the fridge longer.

Man, do you ever waste energy keeping it up to 65 & down to 78.

[gerntz]

I was just introduced to this grape & it's wine. Hadn't heard of it till the NKy Wine Festival a couple weeks back. Found the Wildside Winery (Versailles) "s chambourcin to be the first Eastern red I really enjoy. Glad to see the locals doing better.