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Thread: PE wine dork thread

  1. #76
    Member wiz_d_kidd's Avatar
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    Quote Originally Posted by Sputnik View Post
    Valpolicella is such an under-rated wine in North America. This one sounds lovely, I'm going to make note and look around for it. Good call!

    Tonight we're having a La Cattura Tuscan red with lamb. It is 90% teroldego, 10% syrah, unusual for Tuscany, but not for this little region, which I gather is closer to the coast. We've had this before, but never with lamb, so if this is a good pairing we're going to get more.

    Bill
    There are many different qualities of Valpolicella. The cheap, mass-produced Valpolicella Classico can be pretty forgettable (or memorable for its awfulness). You really need to step up to Valpolicella Superiore Ripasso before it's enjoyable (for me, at least). Amarone della Valpolicella is wonderful, but is often priced beyond my means. A good daily drinker for me (made from the same Corvina grape as Valpolicella) is Allegrini Palazzo della Torre, usually available for around $18 per bottle.

  2. #77
    Insect Overlord Progatron's Avatar
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    Let me just say, that Giraud was absolutely exquisite. What an outstanding wine. It was $60, but I'd pay twice that (seriously), and of course you would pay twice that at a restaurant. At times, it almost had a liqueur characteristic in the nose and in the taste. It was 16% alcohol, but it didn't ever come across as boozy. A HUGE recommendation from me on this one. Here it is at their own website:

    https://www.domainegiraud.fr/en/vins/tradition-red/
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  3. #78
    cunning linguist 3LockBox's Avatar
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    I don't drink... vine.

    I do however revel in phonetic pronunciation of wine types.

    Seriously though, I have heard all my life that if I hadn't found a red wine I enjoy its because I hadn't tried an expensive enough wine. I can tolerate some white wines, but the only wine I really care for is a late harvest riesling. I was on an ocean cruise a couple of years ago and I tried a really expensive merlot. Also an expensive pinot noir. Nope. Nada.

    Is there no hope for me?

  4. #79
    Member Zeuhlmate's Avatar
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    Quote Originally Posted by 3LockBox View Post
    I don't drink... vine.

    I do however revel in phonetic pronunciation of wine types.

    Seriously though, I have heard all my life that if I hadn't found a red wine I enjoy its because I hadn't tried an expensive enough wine. I can tolerate some white wines, but the only wine I really care for is a late harvest riesling. I was on an ocean cruise a couple of years ago and I tried a really expensive merlot. Also an expensive pinot noir. Nope. Nada.

    Is there no hope for me?
    Yes, but you must try to define what it is you like and not.
    There are so many types, oak barreled, non-barelled, juicy-marmeladed, light, heavy etc.
    I have a neighbour that have decided (with his wife) that the dont like red wine because its to acidic...
    I bought him this chilean: Concha y Toro Diablo Dark Red 666 and they love it. Its dense, slightly marmeladed but not sweet. Not expensive.
    https://www.vivino.com/diablo-maule-...-red/w/6123450
    https://www.wine-searcher.com/find/c...e+valley+chile

  5. #80
    cunning linguist 3LockBox's Avatar
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    Quote Originally Posted by Zeuhlmate View Post
    marmeladed
    what's that

  6. #81
    Finally tried a Priorat while in Barcelona. I normally find Carignan
    rather meh but this was Carignan on steroids. Wow! I see where the rep comes from.

    Also, Zinfandels. Red. Californian. Seems there is not a bad one being made.

  7. #82
    Insect Overlord Progatron's Avatar
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    Quote Originally Posted by Teddy Vengeance View Post
    Zinfandels. Red. Californian. Seems there is not a bad one being made.
    There are, though. I love a good Zin, but avoid a lot of the sugary, jammy, unbalanced ones with little to no acidity. Those are adequate with a BBQ steak, but on their own? Way over the top, IMO.

    Lately I've been exploring different Mourvèdres, and every one of them has been at least very good. Lovely, dark shades, quite tannic at times but really nice. I was given a bottle of Estrecho Monastrell 2015, and told to age it for another while. I opened it that night.
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  8. #83
    Monastrells (Mourvèdres) from Jumilla in Spain can be great value if you like the occasional Bigass tannin bomb.

    Some advice for those on the edges of wine dorkdom— try all the main grape varieties once plus a few standard blends. Choose your favorite three and then try versions of these from different locations, particularly old world vs new world. Once you’ve established a hierarchy of likes you’re well on your way. Soon you’ll be discussing unpronuncable qvevry varietals from Georgia.

  9. #84
    Member Zeuhlmate's Avatar
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    Quote Originally Posted by 3LockBox View Post
    what's that
    Its probably called 'jammed' by many.

  10. #85
    cunning linguist 3LockBox's Avatar
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    Quote Originally Posted by Zeuhlmate View Post
    Its probably called 'jammed' by many.
    ???

  11. #86
    Quote Originally Posted by Teddy Vengeance View Post
    Monastrells (Mourvèdres) from Jumilla in Spain can be great value if you like the occasional Bigass tannin bomb.
    We've had great luck with Spanish Monastrells, and are well stocked with Tarima right now which is a go-to wine for just about any meat dish or even pizza. Funny, I didn't know that Monastrell was the French Mourvèdre. I've never had a French wine that featured Mourvèdre as a nearly single or dominant component. I may keep my eye out for one and try it, if they even make their way over here.

    Bill

  12. #87

  13. #88
    Mourvèdre is rarely found alone. Usually it shows its face as the M in those meaty MSG Rhones.
    Last edited by Teddy Vengeance; 1 Hour Ago at 08:16 PM.

  14. #89
    Pikachupacabra spellbound's Avatar
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    Quote Originally Posted by Zeuhlmate
    I have a neighbour that have decided (with his wife) that the dont like red wine because its to acidic...
    It is nearly impossible to find an acidic American red wine, or a dry one for that matter, these days. It's possible we still make it, but I never seem to locate it among the sweet, fruity wines that seem omnipresent now. Between the dumbing down of the American wine-drinking public, and lost vineyard acreage to climate change, I don't foresee wines for the descerning palate making a comeback here. But I could be wrong, or I could be undescerning, myself. Admittedly, it has been long since I visited a winery for a tasting. I know when stores market a red wine as "smoky," as if that's a good thing, rather than the inevitable by-product of California wildfires, I wonder where quality went, and WTF advertisers are thinking.
    Can this be the swan song? The final elbow?

  15. #90
    Quote Originally Posted by Teddy Vengeance View Post
    Mourvèdre is rarely found alone. Usually it shows it’s face as the M in those meaty MSG Rhones.
    Exactly, that's what I was thinking. I've surely never seen one, but I've never been to the Rhone either.

    Bill

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