mostly wine stuff

[Andy Mink]

We got an early Christmas present from @AKMINK's dad and stepmother. I am looking forward to these!

 

[Paul Lutes]

Looove the Dunn Howell Mountain!!

 

[cantunamunch]

Well if I must explain myself I think the VV would go well with the Portuguese menu item Shrimp with Green Sause that I have enjoyed many times. I have heard the VV referred to as Green Wine.

I find that the only vinho verdes I actually like are the low-sugar ones. Aveleda is at about the threshold; more tart, more mineral if possible.

I have no problem with sugar as such - and the proof is I add creme de cassis or even lychee liqueur* - but most of the vvs I find locally are already sweeter in the bottle than my drink with the liqueur added.

*If Marie Brizard make it, I've added it.

 

[Uncle-A]

So we have two offerings for today.


We are starting with the Zin, and have the Cab with dinner.

 

[Uncle-A]

The first offering for the holiday weekend.

 

[Uncle-A]

This was with dinner tonight, 7 fish's so a pleasant little white.

 

[Uncle-A]

This is the third offering for tonight.

 

[Uncle-A]

Just some things for the brunch refreshments.

 

[Uncle-A]

I am going to need some help with this one, I found it buried at the bottom of my wine rack. If any of the wine enthusiast know anything about the bottle I would appreciate it.

 

[cantunamunch]

I am going to need some help with this one, I found it buried at the bottom of my wine rack. If any of the wine enthusiast know anything about the bottle I would appreciate it.

Not familiar with the label but no Crémant de Limoux would survive at our house long enough to get even a third that banged up.

 

[Uncle-A]

The red for this evening.

 

[Jilly]

This with Turkey!!

 

[cantunamunch]

onoz another cava person aaaaaaaaaaaaaa we're doooooomed

 

[Jilly]

More on order..

And 1 bottle of Brut at Tremblant.

 

[skibob]

Tell me about the current Oz/China kerfuffle and is there anything originally sent to the Chinese market that would be of note if/when it came to North America? I can't really imagine what it would be, but ...willing to hear about it.

Yes, I just watched someone from Taylors in SA get ...emotional... over his projected sales.

THere are some gems hiding in Oz, but mostly not the usual suspects. Tyrell's in Hunter Valley makes some great semillon (also their chardonnay) for under $20. Dalwhinnie Shiraz is world class if you ever find it. Voyager Estate in WA makes some overrated, but still very good stuff. There are jewels in Adelaide Hills and Alpine Valleys appellations.

 

[skibob]

Broadbent are a negociant?

Full liter, under $10, and sold in mom and pop groceries, their Grüner Veltliner is a reliable deal and an easy introduction to the varietal. Grassiness and green pepper is there but not front and center.

Herself has no GrüVe palate and has a hard time getting past Sauvignon Blanc expectations; she didn't mind this.

Gruner is one of the great underappreciated varieties. I like to pour it for people who are not knowledgeable about wine. A real crowd pleaser on the palate, that a lot of people are afraid of just because they've never heard of it and has a weird name.

 

[skibob]

We got an early Christmas present from @AKMINK's dad and stepmother. I am looking forward to these!
View attachment 117608

Randy understands alcohol balance and ripeness better than the vast majority . . .

 

[Swede]

In celebrarion of Bormio (yes it’s in Lombardy and wine is Piemonte, but it’s Italy!) Short story: it’s absolutely insanely good.

 

[jmeb]

Popped this open with some leftover mushroom and walnut wellington with port sauce, and some english peas on the side. Killer Morgon with plenty of structure, minerality, and that bright gamay fruit.

 

[jmeb]

A little not wine to start the evening off—barrel fermented rosé sour.