Looking for those “mineral” notes in wine, suggestions?
I often hear people talking about minerality, or mineral notes, in wine. I've been reading up a bit about it, and was wondering if anyone has tips for how to better perceive these aromas / tastes? All seems a bit subjective if I'm honest, but keen to hear what others think!
Submitted July 18, 2018 at 10:26AM by vptim
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Taking my girlfriend wine tasting in Napa for her birthday, looking for suggestions
What are some wineries that we shouldn't miss? Are there any wineries in close proximity we can go to one after another? There will be about 6 of us.
I will have a car (and will DD), so willing to drive as well. Thanks in advance!
Submitted July 18, 2018 at 11:48AM by BananaGorts
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What wine to serve
Hello everyone! My first post to this subreddit, I thought this would be better suited than r/food. I have a little question that I hope you guys can help me with.
I will be cooperating in a dinner party soon with some friends, we will all take control over one course. I took the main course and I want to serve halibut baked in butter and tarragon and served with sauteed spinach, seleriac creme, a chives beurre blanc and topped with caviar. My knowledge of wine is at absolutely zero, although I am a culinary student I have not actually started wine classes. I hope this is enough information for you to help me out, any suggestions are welcome. Thanks in advance!
Submitted July 18, 2018 at 12:47PM by HeroOfStalingrad
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How do you keep your wine & food pairings from being too repetitive?
My wife and I are finding it harder and harder to pair food with wine week after week. Sometimes we just say fuck it and just drink the wine on its own.
We like Napa cabs and red blends, Bordeaux blends, Portuguese reds, and Australian Shiraz.
Beyond the usual steaks, burgers, Italian dishes with red sauce, pizza, cured meats with cheeses and crackers, or bread with olive oil…what unusual pairings have you come across that work well with reds?
We actually found that hot dogs pair pretty well with some Napa cabs. Mac n' Cheese works well too.
Thanks for any suggestions.
Submitted July 18, 2018 at 07:53AM by sixbone
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Dry Rose recommendation
Dry and minerally. If it feels like I'm drinking a quarry, I'm in the right spot. Under $20 preferred, if it's in stock at Total Wine, even better.
Have at it!
Submitted July 18, 2018 at 10:42AM by 75footubi
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Central Coast vintners who thought they were planting the “Monastrell clone” of Mourvèdre just learned that they were instead harvesting an obscure grape from Rioja
Submitted July 18, 2018 at 02:48AM by JStarkiller
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Industry Related – Liqueur store workers across province of Quebec begin strike today
Submitted July 17, 2018 at 01:26PM by BiscuitBibou
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Wineries to visit in Santa Barbara Recommendations?
I'm visiting Santa Barbara this weekend and would like to check out a nearby winery, or do a local wine tasting class. Does anyone have any recommendations? My wife and I enjoy all the reds produced in there (cab sauv, grenache, pinot noir, syrah)
Submitted July 18, 2018 at 06:03AM by ADD_McGee
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Let me open a wine bottle this way. WCGW?
Submitted July 18, 2018 at 12:00AM by AlbinoWino11
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What am I tasting in new world Pinots?
So whenever I drink New World style Pinot Noir I pick up a pretty specific taste and mouthfeel.
I don't really notice it in any other varietals, at least not with the same intensity, and I never experience it in Burgundies, or Burgundian style Pinots….
It's hard to describe, but it's almost like a bitter vegetal smoke along with a clingy mouthfeel. I know it sounds like I'm describing tannins, however it's pretty specific to big fruity new world pinots as opposed to other traditionally tannic wines. I'm curious if anyone else knows what I'm talking about, and what causes it.
Submitted July 17, 2018 at 04:37PM by phauwn
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