I went when I was really young. I think I mainly visited resorts and amusement parks.
Wine
-
From the politics forum:
I had asked what recommendations people had for American and other wines. We’ll see how long this thread lasts. :-D
@ncscswitch:
Sweet wines (VERY sweet wines) North Carolina Muscadine Wines.
Spiced Wines (apple spiced and grape/clove Ipocris (SP?) wines) Lake Erie wine country, PA and NY
Rieslings “The Hump” area of Virginia (Winchester area)
Non-American:
Shiraz: Australian
Temperanillo: ItalianWell, Switch, I’m a bigger fan of German Rieslings, and my last wine tasting in Virginia, well, it kind of sucked. I think it’s a problem with the Norton grape. One wine just tasted like drinking an old shoe.
But, I love Australian shiraz’s, although, you know, the grape is French. :-)
Never heard of Temperanillo. What’s it like?
-
If you like sweet wine try the Tocay wine from Hungary (south east hungary).
-
I like Rouges and Blushes myself. Merlots and Sangrias are too dark and bitter for me.
-
OK, next time you get to Virginia…
Just outside of Winchester is a vineyard called Naked Mountain. Excellent Riesling.As for bitter reds… try an Aussie Shiraz. The Black Opal from '01 was VERY smooth. '02 was a little rough around the edges, have not tried the '03. Jindalee is pretty smooth also, at least '04 has been.
Remember too that you need to decant reds and let them breath for a while in order to let them mellow. If you really do not like the tannins (the bitterness) in wine (and I know hard core wine drinkers will slam me for this…)
1. Open the bottle.
2. Replace cork with a new stopper.
3. Refridgerate for 1-2 days.
4. Remove from fridge.
5. Decant into an open carafe and allow to warm up slightly (30 minutes)
6. Drink. -
Do I have to be naked to shop there?
And I’ll try that next time. I usually just pop the top and let it sit for an hour or so while I make dinner.
-
Do I have to be naked to shop there?
No, but they do sell “Drink Naked” bumper stickers :-P
-
Actually, 90% of my wine use is in cooking lately.
-
Actually, 90% of my wine use is in cooking lately.
Its all about beer!! For drinking and cooking! :wink: Ever made a kick ass carne asada that was marinated in beer? That stuff is the best.
-
I love cooking with wine…
Sometimes I actually use it in food…
:mrgreen:
-
I make my own beer. I hope to try a mead again soon.
As to beer and food try “The Brewmaster’s Table.”
-
I use beer in cheese dip all the time.
-
I use beer in cheese dip all the time.
WTF? Never heard of that one before. Thats new to me.
-
Beer (2 oz), 4 Jalepenos, 12 Ounces Cream Cheese, 1/4 Onion, 8 oz Hard Back Cheddar Cheese Food. Whip it up, serve with Nacho Cheese Doritos.
-
Decanting reds - you can add around $10-20 to the perceived value of wine by decanting it 30-60 minutes before drinking.
Aussie reds - McGuigan’s cab-merlot is really nice (so’s their Shiraz), as are Rosemount, and of course the gold-label WolfBlass. Aussie whites - not so impressive.
California Rose’s - There’s a saying - scooters are like fat chicks - fun to ride, but you don’t want your friends to see it. Same goes for these.
Canadian Ice Wine - If you like syrupy dessert wines - no place better in the world. Our whites are pretty nice too. Forgo the reds. For now.
Germans - Rieslings are nice, Gwertztraminers are nicer, liebfraumilch (milk of a young lady) is the nicest.
French - Champagnes, reds, whites - it’s all good.Fav red’s - from the Chateau-neuf-de-pape region - expect to pay $30 for a decent bottle.
-
Thanks for the suggestions. I’ll check out Naked Mountain next time I head out to Virginia.
We picked up a couple bottles (okay more than a couple) of truly excellent wines out in CA. Anything from Martinelli was astounding, but especially their Shiraz (2001) and Chardonnay (2003) - I could have the dates reversed. There was also a vineyard called Ridge which had some great red blends, and I generally don’t like blends. Perhaps the best, though, were these fairly inexpensive bottles of tawny port from Wellington vineyards.
-
@Chengora:
Thanks for the suggestions. I’ll check out Naked Mountain next time I head out to Virginia.
We picked up a couple bottles (okay more than a couple) of truly excellent wines out in CA. Anything from Martinelli was astounding, but especially their Shiraz (2001) and Chardonnay (2003) - I could have the dates reversed. There was also a vineyard called Ridge which had some great red blends, and I generally don’t like blends. Perhaps the best, though, were these fairly inexpensive bottles of tawny port from Wellington vineyards.
can’t call it “port” any more dude . . . . I’m sure it’s a lovely “fortified red” tho’ :-P
Speaking of which - Had some lovely “port” experiences in Oporto. One place overlooking the Douro river had a “port-sampling house”. You could buy just about any age of any kind of port, and they had the ice cream/fruit to go along with it . . . very nice.
-
Well, they call it port, so that’s what I’m sticking to. :-D Is it some new labeling/bottler problem?
-
@Chengora:
Well, they call it port, so that’s what I’m sticking to. :-D Is it some new labeling/bottler problem?
Basically you can’t call an Aussie/US/S.African etc. fortified wine “port” anymore as this term is reserved for those from Portugal. This goes the same for Champagne - from now on, unless it’s actually from the Champagne region of France, it’s simply a “sparkling white”. It’s basicaly a new convention, but a throw-back to old ones, i guess.
-
It´s about some EU decree that “national” food and wine names are trade marked to the region, Grecce have it´s goat chease, Scotland it´s hagis etc etc…
-
That is going to really suck for those of us that like Bratwurst and Sauerkraut… :-)
Do I have to resort to “Liberty Cabbage” for sauerkraut made outside of Germany? :evil:
Suggested Topics
