I had some Koshihikari Echigo. It was good, except that it got warm quickly. I guess I got impatient and didn't chill it out long enough. Stupid me. :bonk: :beaten:
Favorite Drink?/Drink Talk Thread
Started by Bsalez · 1 Feb 2004 · 1,879 replies
General Discussion
dochira wrote:I had some Koshihikari Echigo. It was good, except that it got warm quickly. I guess I got impatient and didn't chill it out long enough. Stupid me. :bonk: :beaten:
CHILL THE BEER! :P
I know you're excited and all, but patience is virtue! (for good beer's sake) :hehe:
ahochaude wrote:
CHILL THE BEER! :P
I know you're excited and all, but patience is virtue! (for good beer's sake) :hehe:
I know. But it wouldn't be the first time I got excited and impatient. :hehe: But I shall stop here before I really say something I shouldn't. ;)
dochira wrote:
I know. But it wouldn't be the first time I got excited and impatient. :hehe: But I shall stop here before I really say something I shouldn't. ;)
:hehe: :hehe: :hehe:
That's okay. I know it was your first time. :P It'll taste better the second time around! :hehe:
ahochaude wrote:
That's okay. I know it was your first time. :P It'll taste better the second time around! :hehe:
I know so. I'm chilling that sucker till frost forms on the bottle. Then I'm chilling the glass til I can't handle it with my bare hands.
dochira wrote:Cool! Let me know how it turns out! :D
I know so. I'm chilling that sucker till frost forms on the bottle. Then I'm chilling the glass til I can't handle it with my bare hands.
(Good) ice cold beer will change your life! :hehe:
In case anyone is interested in learning a little bit more about wine. A former classmate of mine from Howard U. writes a wine column from time to time called Wood On Wine at zdnet.com. He is no wine expert by any means he has just taught himself about wines over the years. Here is a recent article on the basics of wine:
Fundamentals for Fun With Wine
by Linwood Slayton
Let's start with what wine is. It is defined by Webster as "the fermented juice of fresh grapes used as a beverage; something that invigorates or intoxicates." Unlike many words in the dictionary, this definition is simple and complete. Wine is fermented, meaning that it is made by using yeast to convert fruit sugars into alcohol. It is traditionally made from grapes, although other fruits can be used. It is to be drunk as a beverage. It is intended to invigorate or intoxicate - that's the "kick" part.
The types of wine
Let's look at the many types of wine and their characteristics, as this will influence the novice's initial preferences. The types of grapes used to make a wine are important when considering the taste of a wine. Taste, to me, is the most important factor in selecting and choosing a wine - whether you are brand new or a veteran. After all, if the wine does not taste good to you, it is of no value to you. One important variable is the kind of grape used to make the wine.
Some of the most common grapes used in wine include Chardonnay, Cabernet Sauvignon, Riesling, Sauvignon Blanc, Pinot Noir, Zinfandel and Viognier. These grape types ("varieties") are not to be confused with geographical regions where fine wines are produced such as Burgundy, Bordeaux and Champagne.
White wines:
Chardonnay
Wine made from the Chardonnay grape is among the most popular and most purchased. Typically Chardonnays taste of ripe figs and peaches, honey and butter, hazelnuts and spice. They can be bold and complex. Many Chardonnays are aged in oak and have a distinctive oaky taste and flavor. Most people enjoy lobster and seafood with Chardonnay.
Chablis
Chablis is a dry wine, sometimes described as "steely" or "stony." It is made from Chardonnay and is produced at the far north end of the Burgundy region in France. It can be as ageworthy as many fine red wines. Here in the states, though, the name Chablis has been used generically to describe dry white jug or box wine that really has no true resemblance to true Chablis perhaps other than the color.
Pinot Gris
This is a darker-hued white-wine grape, closely related to the Pinot Noir grape. Pinot Gris wines range from quite dry to slightly sweet and may range from light to medium-bodied. They tend to be crisp and work well with seafood and salmon. The dominant flavors and aromas are of almonds, minerals and peaches.
Riesling
Riesling grapes produce refreshing wines that tend to be high in acidity. They can be sweet, floral and fruity and often tend to be lighter in alcohol content. Many are light-bodied, but sweeter versions may be quite full. There are dry Rieslings too. Rieslings pair well with pork and other rich foods.
Sauvignon Blanc/Fumé Blanc
This is a crisp highly acidic light to medium-bodied wine. It is known for its grassy, herbaceous flavor and aroma. It can be fruity and melon-like and may also be used in late harvest dessert wines.
Viognier
Viogniers were originally grown and produced in the Northern Rhone Valley but are also being produced increasingly in California today, and Australia as well. Many tend to be crisp, aromatic and very floral, with hints of peach and apricot. Others have touches of fig, tangerine and anise in a spicy mix. Typically, they are best when consumed young.
Red wines:
Cabernet Sauvignon
This grape produces some of the finest wines in the world - especially in the Bordeaux region. The wine is known for its flavor of deep dark fruits like black currant, sometimes with herbaceous overtones. Cabernet may be medium to full-bodied and rich and complex. Cabernets are usually aged in oak for over a year and the best deserve additional cellaring in in the bottle, as they are supposed to get better with time.
Merlot
Merlots have become extremely popular in the last 10-15 years. They tend to be quite varied in complexity and flavor, ranging from light and simple to full-bodied. They are deep in color and tend to be fairly high in alcohol content with typical flavors of cherry, plum, and chocolate, the latter usually being a sign of oak. They are being produced in Italy, California, Washington and Oregon.
Pinot Noir
Pinot Noir can make wines with a rich complex blend of cherries, red berries, earth and spice, with aromas that may range from herbs and cola to roses. They tend to be lighter in color than Merlots and Cabernets. The wine affords a winemaker an opportunity to be distinctive and different depending upon the character he wishes to present in the wine. Oregon and California are producing Pinot Noirs that are starting to rival the legendary French Burgundy wines.
Zinfandel
This is a "New World" grape that originated in Eastern Europe but has become the trademark variety of California. Zins are big, robust and concentrated. Often high in alcohol content, their trademark aroma is blackberry and raspberry, often with spicy notes. The color is deep and rich and go well with grilled red meat, not to mention casual fare like pizza, steak and barbecue.
Port
Port is a sweet fortified red wine made in Portugal from a blend of grape varieties. Vintage Port must be aged and has to stay in the barrel for at least two years before bottling and may be bottled for 15 or more years before release. Port wine goes well with walnuts, cheese and chocolates or can be enjoyed on its own as an indulgent after-dinner treat.
Other wines
White Zinfandel
This is a pink wine made from early picked Zinfandel grapes. The red grapes are separated from the grape skins before they impart much color to the juice, resulting in a wine that is very light pink and often made quite sweet.
Champagne/Sparkling Wine
Only sparkling wines made in the Champagne region of France can properly be called "Champagne." The process used to make Champagne is called "Methode Champenoise." After the grapes are pressed and fermented, they are blended and the wine is temporarily bottled and capped while a second fermentation takes place in the bottle, filling the wine with the carbon dioxide that creates the bubbly effect.
Selecting wines
Three basic concerns are important when it comes to choosing a wine: price, preference and pairing. Depending upon your priorities, you may want to weigh them differently depending on the occasion. For example, if you drink a lot of wine and want to experiment and sample many options, price and preference will be more important to you than pairing. However, if you are planning a special meal or are dining at a fine restaurant, pairing is vitally important since a $100 bottle of wine poorly matched with your meal will offer far less pleasure than a $30 bottle that complements the food selection.
Price
How much are you willing (or unwilling) to pay for a bottle of wine? Price is a key factor in determining the right bottle of wine for you. It does not necessarily follow that the higher the price, the better the wine. In fact, a careful shopper can find bargains in the $15-20 range that far exceed wines in the $30-40 range. It always makes sense to talk with your local wine merchant and let him or her know what you like and what you are willing to pay. Their job is to suggest what they believe is the wine in their inventory that best meets your criteria, hoping that you will be pleased with their recommendation and will come back again.
Preference
Our preferences are just that - what we like and want. I vary my preferences depending upon the food I will enjoy with the wine, and the people with whom I will share the wine. I have certain friends with whom I share my very best wines as I know they share my enthusiasm for the "good stuff" and they will appreciate my special bottles. On the other hand, if I am drinking with people who don't necessarily like wine that much or who are just learning about wine, I tend to serve my everyday wines and allow the experience to be a social one. Also, there are "safe" wines that tend to work well with mixed groups for meals like Merlots and Pinot Noirs (as opposed to a special Cabernet or a bold Zinfandel).
Pairing
Selecting the right wine for a meal depends upon many factors such as the way the food is prepared and the sauces and accompanying dishes. The traditional rule of thumb still works well - white wine with white meat and red wine with red meat. However, this is a rule that begs to be broken and the joy in pairing lies in departing from the norm.
Some Parting Words of Wisdom
There are many more lessons to be learned as one undertakes a wine journey. It is a journey of discovery and one that should be personal and evolving. The best advice I can give anyone starting down this road is to be open-minded and willing to try different wines. Listen to those who know wine and whose opinions in other matters you have come to respect. Read. Keep a wine journal with your notes and be sure to write them down when they are fresh - not after you have consumed two or three bottles. Talk wine with others. Join a group and share the learning experience with friends and others who also want to learn. Remember, it's all about the "kick" ...
Wood
August 14, 2005
Fundamentals for Fun With Wine
by Linwood Slayton
Let's start with what wine is. It is defined by Webster as "the fermented juice of fresh grapes used as a beverage; something that invigorates or intoxicates." Unlike many words in the dictionary, this definition is simple and complete. Wine is fermented, meaning that it is made by using yeast to convert fruit sugars into alcohol. It is traditionally made from grapes, although other fruits can be used. It is to be drunk as a beverage. It is intended to invigorate or intoxicate - that's the "kick" part.
The types of wine
Let's look at the many types of wine and their characteristics, as this will influence the novice's initial preferences. The types of grapes used to make a wine are important when considering the taste of a wine. Taste, to me, is the most important factor in selecting and choosing a wine - whether you are brand new or a veteran. After all, if the wine does not taste good to you, it is of no value to you. One important variable is the kind of grape used to make the wine.
Some of the most common grapes used in wine include Chardonnay, Cabernet Sauvignon, Riesling, Sauvignon Blanc, Pinot Noir, Zinfandel and Viognier. These grape types ("varieties") are not to be confused with geographical regions where fine wines are produced such as Burgundy, Bordeaux and Champagne.
White wines:
Chardonnay
Wine made from the Chardonnay grape is among the most popular and most purchased. Typically Chardonnays taste of ripe figs and peaches, honey and butter, hazelnuts and spice. They can be bold and complex. Many Chardonnays are aged in oak and have a distinctive oaky taste and flavor. Most people enjoy lobster and seafood with Chardonnay.
Chablis
Chablis is a dry wine, sometimes described as "steely" or "stony." It is made from Chardonnay and is produced at the far north end of the Burgundy region in France. It can be as ageworthy as many fine red wines. Here in the states, though, the name Chablis has been used generically to describe dry white jug or box wine that really has no true resemblance to true Chablis perhaps other than the color.
Pinot Gris
This is a darker-hued white-wine grape, closely related to the Pinot Noir grape. Pinot Gris wines range from quite dry to slightly sweet and may range from light to medium-bodied. They tend to be crisp and work well with seafood and salmon. The dominant flavors and aromas are of almonds, minerals and peaches.
Riesling
Riesling grapes produce refreshing wines that tend to be high in acidity. They can be sweet, floral and fruity and often tend to be lighter in alcohol content. Many are light-bodied, but sweeter versions may be quite full. There are dry Rieslings too. Rieslings pair well with pork and other rich foods.
Sauvignon Blanc/Fumé Blanc
This is a crisp highly acidic light to medium-bodied wine. It is known for its grassy, herbaceous flavor and aroma. It can be fruity and melon-like and may also be used in late harvest dessert wines.
Viognier
Viogniers were originally grown and produced in the Northern Rhone Valley but are also being produced increasingly in California today, and Australia as well. Many tend to be crisp, aromatic and very floral, with hints of peach and apricot. Others have touches of fig, tangerine and anise in a spicy mix. Typically, they are best when consumed young.
Red wines:
Cabernet Sauvignon
This grape produces some of the finest wines in the world - especially in the Bordeaux region. The wine is known for its flavor of deep dark fruits like black currant, sometimes with herbaceous overtones. Cabernet may be medium to full-bodied and rich and complex. Cabernets are usually aged in oak for over a year and the best deserve additional cellaring in in the bottle, as they are supposed to get better with time.
Merlot
Merlots have become extremely popular in the last 10-15 years. They tend to be quite varied in complexity and flavor, ranging from light and simple to full-bodied. They are deep in color and tend to be fairly high in alcohol content with typical flavors of cherry, plum, and chocolate, the latter usually being a sign of oak. They are being produced in Italy, California, Washington and Oregon.
Pinot Noir
Pinot Noir can make wines with a rich complex blend of cherries, red berries, earth and spice, with aromas that may range from herbs and cola to roses. They tend to be lighter in color than Merlots and Cabernets. The wine affords a winemaker an opportunity to be distinctive and different depending upon the character he wishes to present in the wine. Oregon and California are producing Pinot Noirs that are starting to rival the legendary French Burgundy wines.
Zinfandel
This is a "New World" grape that originated in Eastern Europe but has become the trademark variety of California. Zins are big, robust and concentrated. Often high in alcohol content, their trademark aroma is blackberry and raspberry, often with spicy notes. The color is deep and rich and go well with grilled red meat, not to mention casual fare like pizza, steak and barbecue.
Port
Port is a sweet fortified red wine made in Portugal from a blend of grape varieties. Vintage Port must be aged and has to stay in the barrel for at least two years before bottling and may be bottled for 15 or more years before release. Port wine goes well with walnuts, cheese and chocolates or can be enjoyed on its own as an indulgent after-dinner treat.
Other wines
White Zinfandel
This is a pink wine made from early picked Zinfandel grapes. The red grapes are separated from the grape skins before they impart much color to the juice, resulting in a wine that is very light pink and often made quite sweet.
Champagne/Sparkling Wine
Only sparkling wines made in the Champagne region of France can properly be called "Champagne." The process used to make Champagne is called "Methode Champenoise." After the grapes are pressed and fermented, they are blended and the wine is temporarily bottled and capped while a second fermentation takes place in the bottle, filling the wine with the carbon dioxide that creates the bubbly effect.
Selecting wines
Three basic concerns are important when it comes to choosing a wine: price, preference and pairing. Depending upon your priorities, you may want to weigh them differently depending on the occasion. For example, if you drink a lot of wine and want to experiment and sample many options, price and preference will be more important to you than pairing. However, if you are planning a special meal or are dining at a fine restaurant, pairing is vitally important since a $100 bottle of wine poorly matched with your meal will offer far less pleasure than a $30 bottle that complements the food selection.
Price
How much are you willing (or unwilling) to pay for a bottle of wine? Price is a key factor in determining the right bottle of wine for you. It does not necessarily follow that the higher the price, the better the wine. In fact, a careful shopper can find bargains in the $15-20 range that far exceed wines in the $30-40 range. It always makes sense to talk with your local wine merchant and let him or her know what you like and what you are willing to pay. Their job is to suggest what they believe is the wine in their inventory that best meets your criteria, hoping that you will be pleased with their recommendation and will come back again.
Preference
Our preferences are just that - what we like and want. I vary my preferences depending upon the food I will enjoy with the wine, and the people with whom I will share the wine. I have certain friends with whom I share my very best wines as I know they share my enthusiasm for the "good stuff" and they will appreciate my special bottles. On the other hand, if I am drinking with people who don't necessarily like wine that much or who are just learning about wine, I tend to serve my everyday wines and allow the experience to be a social one. Also, there are "safe" wines that tend to work well with mixed groups for meals like Merlots and Pinot Noirs (as opposed to a special Cabernet or a bold Zinfandel).
Pairing
Selecting the right wine for a meal depends upon many factors such as the way the food is prepared and the sauces and accompanying dishes. The traditional rule of thumb still works well - white wine with white meat and red wine with red meat. However, this is a rule that begs to be broken and the joy in pairing lies in departing from the norm.
Some Parting Words of Wisdom
There are many more lessons to be learned as one undertakes a wine journey. It is a journey of discovery and one that should be personal and evolving. The best advice I can give anyone starting down this road is to be open-minded and willing to try different wines. Listen to those who know wine and whose opinions in other matters you have come to respect. Read. Keep a wine journal with your notes and be sure to write them down when they are fresh - not after you have consumed two or three bottles. Talk wine with others. Join a group and share the learning experience with friends and others who also want to learn. Remember, it's all about the "kick" ...
Wood
August 14, 2005
Good read Enna!
Hmm so I wonder more money for a bottle of wine does not always make it best?
Hmm so I wonder more money for a bottle of wine does not always make it best?
Thanks Enna for the article.
Very interesting and a good resource for people who are clueless about wine, like myself. :beaten:
It's so complex. :nut:
Very interesting and a good resource for people who are clueless about wine, like myself. :beaten:
It's so complex. :nut:
Yup, wine pairings is a nice thing to learn. Of all people, I should know it living in NorCal, right? Then again, I think kitakaze lives closer to wine country than me.
SubaruWRX wrote:Good read Enna!
Hmm so I wonder more money for a bottle of wine does not always make it best?
Glad you enjoyed it Subaru. Yes more expensive doesn't always mean a better tasting wine.
ahochaude wrote:Thanks Enna for the article.
Very interesting and a good resource for people who are clueless about wine, like myself.
It's so complex.
You are welcome aho. I am sort of clueless myself at times. To me it is only complex when I read about it, but once you know which type of wine you enjoy then it isn't so confusing. Whenever I have some wine at someone's home or at a restaurant that I enjoy I write it down in a little notebook I keep so I can ask for it at my local liquor store. Sometimes they have it and sometimes they don't. Sometimes they wind up recommending another brand that might taste even better. Most of the bottles I choose are red wines in the under $10.00 range. I say find out what you like and drink it. I like beer too but it tends to make me very sleepy.
dochira wrote:Yup, wine pairings is a nice thing to learn. Of all people, I should know it living in NorCal, right? Then again, I think kitakaze lives closer to wine country than me.
Well right now your mind is on more important things. I don't live that far from wine tasting country myself. I would love to go to a wine tasting. Now whether or not I could drive home afterwards is a whole different story. :sweat:
Glad you all found the article interesting. :)
Here is a little more info on How to Choose the Perfect Wine from (history .org) that I found interesting. Hope you do as well:
There are no hard and fast rules for selecting wine, because everyone's perception of the flavor of wine is different. The only rule about wine I follow unconditionally is: "No two people taste the same thing – even when they drink from the same glass!" Trust your own judgment. Regardless of its stunning price or the high points a wine may have been given by reviewers, if the wine does not taste good to you, don't drink it.
People often tell me they loved a wine on vacation abroad but didn't enjoy it as much here. It is actually the same wine here, but we label the wine "CONTAINS SULFITES," because the federal government requires us to do so, not because the wine is any different.
A wine that tastes good to you with a full flavored entree or with foods you may not normally eat will often be too strong to enjoy as a cocktail without food. Look for lighter styles of wine (either white, red, or blush) with no food or light finger foods, and heavier styles with heavier, fuller meals. The old "white-wine-with-white-and-red-wine-with-red" rule is dead, because there are so many luscious light reds (Pinot Noirs, Syrahs, Sangioveses, to name a few) that do very well with chicken, pork, and seafood. The full flavored buttery and "oaky" Chardonnays will stand up to a nice grilled piece of red meat, too – so drink what you want.
Be your own judge as to what labels you buy, based upon what is available at your normal shopping haunts. You will know after very few purchases if the wine seller at a wine shop understands your needs. If not, just move on to another store. The wine seller is there to help you find what you need, not to simply ring up sales on the cash register. Here are some general guidelines that should help you make good wine choices:
Champagne or sparkling wine will go with just about anything – including dessert.
White wines – from lightest to fullest flavors – rank as follows:
Riesling
Pinot Grigio
Sauvignon Blanc
Chardonnay
Reds – from lightest to fullest – are:
Beaujolais (Gamay Noir)
Pinot Noir
Syrah
Red Zinfandel
Merlot
Cabernet Sauvignon (the king of the reds)
Remember, though, you can have a Merlot that is fuller than a Cabernet, and a Riesling that is fuller than a Sauvignon Blanc. The only way to know is to try the individual label and see how you perceive it.
Finally, remember the Napa Valley is not the be-all and end-all of the wine world. Napa Valley only produces four percent of California's wines. Try other counties and other countries, too – Italy, France, Chile, Argentina, Australia, New Zealand, and South Africa are producing wonderful wines at great values.
Cheers! :)
There are no hard and fast rules for selecting wine, because everyone's perception of the flavor of wine is different. The only rule about wine I follow unconditionally is: "No two people taste the same thing – even when they drink from the same glass!" Trust your own judgment. Regardless of its stunning price or the high points a wine may have been given by reviewers, if the wine does not taste good to you, don't drink it.
People often tell me they loved a wine on vacation abroad but didn't enjoy it as much here. It is actually the same wine here, but we label the wine "CONTAINS SULFITES," because the federal government requires us to do so, not because the wine is any different.
A wine that tastes good to you with a full flavored entree or with foods you may not normally eat will often be too strong to enjoy as a cocktail without food. Look for lighter styles of wine (either white, red, or blush) with no food or light finger foods, and heavier styles with heavier, fuller meals. The old "white-wine-with-white-and-red-wine-with-red" rule is dead, because there are so many luscious light reds (Pinot Noirs, Syrahs, Sangioveses, to name a few) that do very well with chicken, pork, and seafood. The full flavored buttery and "oaky" Chardonnays will stand up to a nice grilled piece of red meat, too – so drink what you want.
Be your own judge as to what labels you buy, based upon what is available at your normal shopping haunts. You will know after very few purchases if the wine seller at a wine shop understands your needs. If not, just move on to another store. The wine seller is there to help you find what you need, not to simply ring up sales on the cash register. Here are some general guidelines that should help you make good wine choices:
Champagne or sparkling wine will go with just about anything – including dessert.
White wines – from lightest to fullest flavors – rank as follows:
Riesling
Pinot Grigio
Sauvignon Blanc
Chardonnay
Reds – from lightest to fullest – are:
Beaujolais (Gamay Noir)
Pinot Noir
Syrah
Red Zinfandel
Merlot
Cabernet Sauvignon (the king of the reds)
Remember, though, you can have a Merlot that is fuller than a Cabernet, and a Riesling that is fuller than a Sauvignon Blanc. The only way to know is to try the individual label and see how you perceive it.
Finally, remember the Napa Valley is not the be-all and end-all of the wine world. Napa Valley only produces four percent of California's wines. Try other counties and other countries, too – Italy, France, Chile, Argentina, Australia, New Zealand, and South Africa are producing wonderful wines at great values.
Cheers! :)
I enjoy a lot of home-made Sangria (merlot with chopped orange and apple). I have them atleast three nights a week if not more.
atleast13 wrote:I enjoy a lot of home-made Sangria (merlot with chopped orange and apple). I have them at least three nights a week if not more.
Hi atleast13,
I haven't had a good Sangria in a long while. Good idea! :thumbsup:
Sangaria Ramune is good too.
ahochaude wrote:Sangaria Ramune is good too.
I never tried that before. According to sodapopstop.com it looks like a fun soft drink in a pretty bottle with a marble in it. What does it taste like?
Enna wrote:
I never tried that before. According to sodapopstop.com it looks like a fun soft drink in a pretty bottle with a marble in it. What does it taste like?
Although it is different than, I would compare such to something to the effect of Sprite or 7-Up. But not "citrus-y". I don't know if you can understand that explaination because I can hardly understand it myself. :beaten: :hehe:
ahochaude wrote:
Although it is different than, I would compare such to something to the effect of Sprite or 7-Up. But not "citrus-y". I don't know if you can understand that explaination because I can hardly understand it myself. :beaten: :hehe:
Re: Sangria ramune - I think I understand you. Quite a few Japanese beverages have a nice soft subtle citrus taste. Sounds nice. When I finally get to Mitsuwa in New Jersey I hope they carry it so I can try it. :)
Enna wrote:I've tried Ramune only once, and it was the Sangaria brand. I didn't get to try the Shirakiku or (I forgot) brand. :beaten: I assume they all taste the same.
Re: Sangria ramune - I think I understand you. Quite a few Japanese beverages have a nice soft subtle citrus taste. Sounds nice. When I finally get to Mitsuwa in New Jersey I hope they carry it so I can try it. :)
I notice a lot of kids love that drink. When I was at Marukai, a lot of parents would buy a lot for their kids. I think average was around 6 bottles/transaction. I know it's not much however one bottle was $1.29/$1.39. Screw that, I'll just buy my kids some vegetable juice or some Sprite if they want to drink soda. :beaten:
Ramune is good.. Kiwi tastes good.
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