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Author: Subject: On Wine

Zen Peach





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  posted on 7/3/2009 at 05:33 AM
It's 3:20 am here in San Diego. I've been playing my guitar, dippin into the medicinal and drinkin' some wine. For those who don't know me... I do wine for a living. Grew up around it, just always been near me....Anyway ..'bout 45 minutes ago...after a blisterin' "Come in my kitchen".. I needed something to eat... So, I stir fried up some fresh veggies and some shrimp.. the shrimp hit a really HOT fryin' pan for about 4 minutes...(Garlic/butter/Olive oil/pepper) I consumed them alongside a bowl full of green beans, green onions, carrots, Broccoli, Bok Choy and water chestnuts... hit with Soy. Sweeeet

And some 2007 Au Bon Climat Pinot Gris/Pinot Blanc... prior to that, I had a bottle of Sanford '05 Pinot Noir.. Santa Rita Hills...

I bring this up for my love of the grape and those that don't know....

Being in the biz... I have sold, Stood behind a Wine bar and Served, Dealt with Wine Reps, put together tours, Built Wine lists, Taught Staffs, lectured.... toured extensively...

So... some questions.. or better yet some thoughts..

When you sit down at a bar or table... Don't ask your server "What is the best Wine?".. or "What do you recommend?" Don't use the word "Dry"...He has NO idea what you like... So. You'll have to tell him... nicely, with some thought....What YOU like. He wants to know.


What do you want for dinner? Know before the time to select wine arrives. Choose your entree...Then, make your inquiries about wine.... The KEY is to be able to ask, while letting your server know what you are looking for. Use any adjective you are comfortable with. Like the taste of Boysenberry?..describe it.... Enjoy Black pepper?...say it... like melon?... tell her... Learn ,... not to be shy.

In short. Make a decision. It's YOUR dinner, not his.

Having a Steak Dinner?... Just RED meat?...Try a Bordeaux or a California Cab... or possibly a Merlot*

Fish?...go Lite and White. Don't want the Wine to stomp on the delicate fish flavor... think balance... Key... NO CHARDONNAY with fish. Chard is a HUGE white wine... try a Sancerre or a Sauvignon Blanc. Chardonnay is best served when people walk in the door as a "Greeter"

Having Lamb?... think Syrah, Grenache, Mourvedre....balance

* Merlot... is a blending grape...

Let's say you own a Chateau in France or an extravagant Estate in Napa Valley and you invite some friends over for a Barrel tasting.... Owner/ Wine maker "A" opens up a barrel of Cabernet Sauviginon ... you taste it... think to yourself.... "It's good, but it needs something.. it needs some,.. body... some depth.".... guess what grape... the winemaker is most likely to blend in to give it that added boost?

MERLOT

Now, you are Winemaker "B" and Invite the same people to your winery/Chateau and open your barrel of Cabernet for tasting... people like it, but most think it is too... "Rich, too chewy, too dense... too much like motor oil"..

Guess which Grape is blended in to make the wine less....powerful?

MERLOT

Just the endless ramblings of a wine appreciator...

Hope this starts a good conversation.

 

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Sublime Peach



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  posted on 7/3/2009 at 06:52 AM
Thanks V... I personally know so little about wine... just that it tastes good and feels even better....

Hey, is the sun up yet San Diego ?? I was awake early today too....

 

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Zen Peach



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  posted on 7/3/2009 at 06:53 AM
4:53... not yet

 

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Zen Peach



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  posted on 7/3/2009 at 07:24 AM
Mmmmm wine. Great topic.

For a white wine, I'm especially fond of Santa Margherita Pinot Grigio. I like this by itself or with seafood or chicken & vegetable dishes. I also like white bordeaux that are light, crisp and not too oaky tasting. Also really love brut Champagne and sparkling white wines. Don't like white wine that tastes of pears - too sweet for me. Many Chardonnays taste like pears to me.

For just drinking red wine, I tend to like the lighter tasting dry but fruity Beaujolais. For serving with dinner, there are so many reds that there is one for every beef, pork or pasta dish with red sauce.

Many liquor stores are now having wine tastings. This is a good way to find out what you like. With wine, there is something for everyone. I prefer dryer wine than most people around here. A White Zinfandel seems to be the wine of choice for many. There are some of these that are dry enough for me. It's all your own personal taste.

Vince - I'm getting a hold of you if I ever need a sommollier!

 

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Peach Master



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  posted on 7/3/2009 at 08:22 AM
A bottle of wine? I thought wine came in a box

 

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Zen Peach



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  posted on 7/3/2009 at 08:30 AM
quote:
A bottle of wine? I thought wine came in a box


Nah, comes ina flip top can from Tonganoxie , Kansas.

 

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A Peach Supreme



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  posted on 7/3/2009 at 08:31 AM
quote:
And some 2007 Au Bon Climat Pinot Gris/Pinot Blanc... prior to that, I had a bottle of Sanford '05 Pinot Noir.. Santa Rita Hills...



That must've been some 'Come On In My Kitchen' after those two bottles....

 

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World Class Peach



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  posted on 7/3/2009 at 08:41 AM
Sounds like a good party Vince! Tunes, beverages, etc.! It's all good!

I'm not much of a wine guy except when I visit my parents. They collect it and enjoy a good bottle too. When I do indulge, I like a hearty red.

Enjoy you're weekend and keep playing it Loud And Proud! Rock On!

 

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Peach Master



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  posted on 7/3/2009 at 08:44 AM
Big V - nice topic. I have just begun to taste wines - what a beautiful thing
I have been liking white wines a lot. I go into Long Islands wine country and always pick up a couple of bottles to take home. If yoiu had to recommend a Sancerre or two (or three) to try, what would you say?

Many years ago I went into a French / Vietnamese resturant and had a fish dish and a bottle of Sancerre was orderd. Mostly being a beer drinker, I new my tush from my elbow about wine. Anway it was delicious. It started my curiosity about wine and how wonderful they can be.

Great topic.

Mike Brooklyn

 

Peach Master



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  posted on 7/3/2009 at 09:09 AM
Hey, thanks for all the suggestions! I really enjoy a good glass of Merlot, and would appreciate the names of some brands for me to try.

[Edited on 7/3/2009 by susiesoulshine]

 

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Zen Peach



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  posted on 7/3/2009 at 09:32 AM
quote:
Wine = instant headache for me.


Try taking a Zantac 150 before drinking wine. It neutralizes the effects of the tanins, which is what give you the headaches. I know this from experience.

 

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A Peach Supreme



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  posted on 7/3/2009 at 09:37 AM
BIGV, ever had Pride Merlot? Incredible stuff. Lot's of crappy Merlot out there but the good stuff is really good and stands up well to right bank Bordeaux.
Seems like wine is kind of like music: a never ending journey.

 

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Zen Peach



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  posted on 7/3/2009 at 09:40 AM
quote:
A bottle of wine? I thought wine came in a box


I always like to smell the cap after I screw it off.


Really, thanks for the advice, Vince. My father was the wine buff in the family, now I have to carry on that duty.

 

Maximum Peach



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  posted on 7/3/2009 at 10:03 AM
I love red wine. I am more partial to Italian varieties, like amarone, chianti classico and brunello.
The problem is that these wines tend to be expensive.
I do not like whites, so I tend to drink a nice Pinot Noir if I am eating fish. I particularly enjoy La Crema which is a Sonoma Valley Pinot.
I do not eat much meat, but these reds stand up real well to a nice rich red tomato sauce and pasta.
Interesting topic Vince!

 

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World Class Peach



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  posted on 7/3/2009 at 10:12 AM

 

Maximum Peach



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  posted on 7/3/2009 at 10:17 AM
quote:




Excellent movie!
This is from Sideways. Rent it immediately!

 

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Peach Master



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  posted on 7/3/2009 at 10:38 AM
Okay, this is good...can someone can advise me as to what wine to buy. Here is what I like/don't like:

I don't like 'dry' wine, as in when you drink it, it seems to evaporate in your mouth and you just have an alcohol taste. I like (I would imagine this is how to describe it) 'full bodied' (?). It seems the darker it is, the less I enjoy it. I will say at someone's house once I had a glass of red wine and I loved it, and when I asked what it was the answer was 'red table wine'.

So it needs to be the opposite of dry, 'fruity' tasting I guess would be a way to describe it, and not bitter at all-it needs to be sweet.

What should I look for, anything in particular? Run-of-the-mill 'red table wine'? Any recommendations?

Thanks!

 

Peach Pro



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  posted on 7/3/2009 at 10:41 AM
I love a good Barolo. Just craked my 1996 bottle a while back and it was absolutely amazing. I would also agree that there are alot of terrible Merlot bottles on the market but there are some extremely good ones as well. It all comes down to the palate of the person consuming.

I remember at a wine tasting at the last restaurant where I was the chef, I was getting so annoyed with this one manager who kept saying the same comment after every wine she tasted(red and white) "Im getting blackberry cassis and hints of liqorice" This was driving me crazy so the next time she said it I replied
"I'm getting some hints of leather, hickory and some smooth hashish to finish" I could tell she was angry at me but it was fun.

Great topic

 

Peach Master



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  posted on 7/3/2009 at 10:42 AM
Just to correct my wording above-it needs to be the opposite of 'dry', it needs to be sweeter. Longer lasting (as opposed to the dry, alcohol evaporating thing)

whatever that means...

 

Peach Master



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  posted on 7/3/2009 at 10:42 AM
quote:


So it needs to be the opposite of dry, 'fruity' tasting I guess would be a way to describe it, and not bitter at all-it needs to be sweet.

What should I look for, anything in particular? Run-of-the-mill 'red table wine'? Any recommendations?

Thanks!




Sorry, I couldn't resist

 

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Peach Master



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  posted on 7/3/2009 at 10:48 AM
Actually, without the 'couldn't resist', I would have tried to find that in the package store...
 

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  posted on 7/3/2009 at 11:03 AM
A friend worked as a sales manager for a large wine distributor. She ran blind wine tastings - say 4 reds - a cab, merlot, pinot and shyraz. Most people, including those considering themselves knowledgeable, couldn't discern between them. The moral of the story, drink what tastes good to you and don't worry.

She, and another friend, also taught me that when ordering a glass of house wine, decide if you want red or white, then the most important question is which bottle was opened tonight. Too many places keep open bottles from day to day and that's a more important consideration in taste than variety/brand.

 

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Zen Peach



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  posted on 7/3/2009 at 11:05 AM
Love this thread - thanks for starting if BigV! I enjoy wine but consider myself a student here so appreciate the comments and recommendations of anybody who knows more about this (in fact, a lot of my new wine purchases are based on outside advise). I used to date a guy who had a wine importing business and developed a fondness for German whites (Mosel-Saar-Ruwer region) that I have to this day and for 'recreational sipping', I'll usually go with a Spatlese. Also enjoy Gewürztraminer and usually have a bottle in the fridge chilling. I do try to take into consideration both the food and the wine when dining though and love a good red wine with dinner.

Keep the info coming here! (and bruce/musicman - loved Sideways!!! .

 

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Zen Peach



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  posted on 7/3/2009 at 11:09 AM
quote:
Wine = instant headache for me.

ditto

 

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Peach Extraordinaire



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  posted on 7/3/2009 at 11:22 AM
quote:

So it needs to be the opposite of dry, 'fruity' tasting I guess would be a way to describe it, and not bitter at all-it needs to be sweet.

Thanks!



I'm no wine expert, only know what I like which seems to be what your saying

You might want to try









 

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