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The Official Wine Thread!
- Thread starter gbg
- Start date
One of the best things of living in Europe is getting great wines for ten bucks.This is my go to. I like their Cab but I don't want to pay 45 dollars a bottle. This is $24-ish.
Chile too.One of the best things of living in Europe is getting great wines for ten bucks.
My girl friend would get mad at me for buying 25 dollar bottles of wine, (saying it's not necessary) then she would drink some and say, "Oh, this is good!"
I'm all, "I know, right?"
This is my go to. I like their Cab but I don't want to pay 45 dollars a bottle. This is $24-ish.
Yeah that wine should easily last 10 years in proper conditions, meaning under 70F, some humidity, and out of direct sunlight. Under 60F is better though.
Residual sugar (RS) levels can change depending on vintage, maybe 2015 was a super high acid vintage so they stopped fermentation early to keep a little sugar in it. Dunno for sure. Digging around online saw a tech sheet on 2016 and RS was 1.5g/l,, acidity 6.0, but 2018 was 5.4g/l, Acidity was 7.1. That's really fucking high acid so they balance with a little RS. Maybe that happened in 2015, warm vintage with high acidity.
I suggest drinking it with food if you found it a little too sweet. Pair with something spicy: Mexican, Thai, Chinese, Korean, Indian, &c. Should work great in that context.
I've tried, I just don't like most Chilean red wines, even the really high end sh!t. I have enjoyed some white from Chile though.
The farming is terrible. They grow wine grapes like they are table grapes. Too much water, no canopy work, sulfur too late in the growing season, etc. If they got it together they could rival anywhere in the world.
Cork was all dried out, too. Maybe it was a storage issue.
Interesting.
Always wine + food for me. Thanks!
Is that it? Even high end outfits like Cousino Macul, Lapostolle? One of both of those are biodynamic. Their most expensive bottlings are OK, but still not worth the money, IMO.
Could be, yeah, or just shitty cork, or just one shitty cork. was it oxidized at all? Did it have notes of nuts and dried fruits? Baked/brown apples? Was the color turning from straw to orange/brown at all?
Tough to say for certain without more information about exactly what those producers do but that's definitely how a lot of the acreage is farmed. You can be organic and still spray copper and sulfur all year, whereas no wineries in CA will buy your fruit if you do that. Bury a cow horn full of crap and do your voodoo crystal preps and now you're biodynamic. Irrigation and leaf canopy, which are interrelated, are really the main drivers of quality in terms of management practices.
Plus with imports from Chile you are probably paying a hefty premium.
Not nuts, but maybe slightly raisiny and baked apples. Color was much darker than straw. Call it golden not quite orange/brown. The sweet smell was apparent b4 even pouring it into a glass. Barely detectable mineralness, which was most disappointing. The other bottle in our at home tasting, J&P Brundl Mayer Kremstal at half the price was far better. Super minerally - almost frizzante.
Corks seem like obsolete technology.
OK so yeah clearly large amounts of oxygen were getting in there for one reason or another.
Yeah, cork has serious issues, 2-5% of all wines are "corked" (TCA) by the time they leave the winery. The problem with natural cork is there are so many people making wine that demand for cork has outgrown supply. The cork trees are being cut too early and the bark is not mature enough to make good closures.
I'm a fan of screw caps and glass corks. DIAM corks are great in that they prevent TCA (cork taint) but they can still fail other ways.
Yeah, cork has serious issues, 2-5% of all wines are "corked" (TCA) by the time they leave the winery. The problem with natural cork is there are so many people making wine that demand for cork has outgrown supply. The cork trees are being cut too early and the bark is not mature enough to make good closures.
I'm a fan of screw caps and glass corks. DIAM corks are great in that they prevent TCA (cork taint) but they can still fail other ways.
What is it with the cow horn and hanging teabag bullcrap? I see that a lot and it's like astrology but for farming, also picking during certain moon phases or planet positions.
I picked up some wine yesterday and he gave me one he just bottled. Carbonic maceration which I know very little about but suppose I get it after reading a little. I had a glass at home and it was straight kool aid. It was so refreshing to the point of being dangerous. You could easily smash through a bottle inside of an hour and go from 0 to blotto really quickly. https://www.tercerowines.com/store/storedetail?item=2020-nouveau-cinsault
I picked up some wine yesterday and he gave me one he just bottled. Carbonic maceration which I know very little about but suppose I get it after reading a little. I had a glass at home and it was straight kool aid. It was so refreshing to the point of being dangerous. You could easily smash through a bottle inside of an hour and go from 0 to blotto really quickly. https://www.tercerowines.com/store/storedetail?item=2020-nouveau-cinsault
"Carbonic maceration" is the current hawtness wine trend.
That cinsault sounds pretty good, I love cinsault and it being a lighter grape I bet it lends itself to carbonic maceration nicely.
That cinsault sounds pretty good, I love cinsault and it being a lighter grape I bet it lends itself to carbonic maceration nicely.
When I was down there, we were getting three dollar bottles and they were drinkable.
So much is personal preference, I think
If you like Mega-Purple (artificial color, and 68% sugar) and added sugar and/or acid (and who knows what else added to your wine), sure, drink Charles Shaw from TJ's. There's reasons why it's the same every year.
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