Originally posted by: Taggart
Originally posted by: Whisper
Originally posted by: Entity
Cabernet Sauvignon, as long as it's a good one.
Seconded
Sciachetra from the Cinque Terre of Italy. It's a desert wine but tastes like its from the Gods.
im a big fan of chardonay and merlot, depending on what im eating with it.
my fav bottle of wine is sonoma cutrer russian river valley 2001. good stuff
my fav bottle of wine is sonoma cutrer russian river valley 2001. good stuff
That's my favorite red, as long as it's not to oaky. That or a good port! I made a batch of port two years ago that turned out fantastic. Still may have a bottle or two around.
For white ... Gewurtztraminer
Desert ... Orange Muscat
Merlot..............I like a chilean merlot, very cheap and very good....not wimpy like american merlot, australian is a go too!
Chianti..........Italian chianti is so good
Sauv Blanc............great white grape but all brands taste alittle different
Zinfandel- red not white!
Chianti..........Italian chianti is so good
Sauv Blanc............great white grape but all brands taste alittle different
Zinfandel- red not white!
GTaudiophile
Lifer
- Oct 24, 2000
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ThePresence
Elite Member
- Nov 19, 2001
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It entirely depends on the vintage of course, but here's what I prefer right now:
Much of the 2001 and 2002 Oregon Pinot Noir vintages are quite nice.
The 2002 Bordeauxs are supposed to be good, but I can't get my hands on any. I read that the 2003 vintage is shaping up very well, but you'll have to wait to get your hands on these.
I love an Australian Cabernet, and my personal inexpensive favorite is Black Opal. I like a lot of Washington reds as well, and I love mostly anything that Chateau Ste. Michelle produces. I really have an affinity for Oregon and Washington wineries for some reason.
Oh, and I love everything that comes from my tiny little vineyard; I call it Eugene Vineyards after my chemist grandfather who used to do research for Pabst when he was doing grad work. I have a Syrah, Cabernet, and some "strange" wines like Tomato, Pumpkin, etc. aging.
Much of the 2001 and 2002 Oregon Pinot Noir vintages are quite nice.
The 2002 Bordeauxs are supposed to be good, but I can't get my hands on any. I read that the 2003 vintage is shaping up very well, but you'll have to wait to get your hands on these.
I love an Australian Cabernet, and my personal inexpensive favorite is Black Opal. I like a lot of Washington reds as well, and I love mostly anything that Chateau Ste. Michelle produces. I really have an affinity for Oregon and Washington wineries for some reason.
Oh, and I love everything that comes from my tiny little vineyard
; I call it Eugene Vineyards after my chemist grandfather who used to do research for Pabst when he was doing grad work. I have a Syrah, Cabernet, and some "strange" wines like Tomato, Pumpkin, etc. aging.Originally posted by: ThePresence
Port is a really good wine, kinda strong and in your face type. I love it!
It's not only strong, it's really sweet too. Spirits are added to wines to increase the alcohol levels to ~17%, and this stuns the yeast. The result is a lot of residual sugar, so it's both sweet and high in alcohol. Normal wines are generally left to ferment until dry, and the dryer they are the higher the alcohol content. It's sort of anomalous in this way, and as a result some people feel Port is a little offensive to their palates. It grows on you though
Just drink a Port in its proper glass and not in a wine glass if you wish to be able to walk properly after.
ThePresence
Elite Member
- Nov 19, 2001
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Yeah, it's almost like a brandy!Originally posted by: Descartes
Originally posted by: ThePresence
Port is a really good wine, kinda strong and in your face type. I love it!
It's not only strong, it's really sweet too. Spirits are added to wines to increase the alcohol levels to ~17%, and this stuns the yeast. The result is a lot of residual sugar, so it's both sweet and high in alcohol. Normal wines are generally left to ferment until dry, and the dryer they are the higher the alcohol content. It's sort of anomalous in this way, and as a result some people feel Port is a little offensive to their palates. It grows on you though
I agree
We all do cause theyre GOOD!!!!!!!!!!!!:thumbsup:
I cant drink Port, Ive tried. Its icky :Q
Try it after a few glasses of Chateau Ste. Michelle's Cabernet and it won't be so icky
Seriously, you all should try Black Opal's Cabernet or Cabernet-Merlot blend. Get an '01 if you can, but the '02 is just as good. It's only ~$13 too.
Originally posted by: Descartes
Originally posted by: ThePresence
Port is a really good wine, kinda strong and in your face type. I love it!
It's not only strong, it's really sweet too. Spirits are added to wines to increase the alcohol levels to ~17%, and this stuns the yeast. The result is a lot of residual sugar, so it's both sweet and high in alcohol. Normal wines are generally left to ferment until dry, and the dryer they are the higher the alcohol content. It's sort of anomalous in this way, and as a result some people feel Port is a little offensive to their palates. It grows on you though
When I made my batch of Port, you didn't add additional alcohol, you added more sugar part way through the fermentation process. More sugar = more alcohol, until the alcohol concentration is high enough to kill off the yeast.
The stuff I made was damn strong
Don't recall the alcohol content, but my dad opened a bottle last time he was visiting and poured full glasses in some BIG wineglasses I have. Everyone was pretty toasty after just one glass.Gotta get a good one. The cheap ones tend to be to sickening sweet sometimes. Or like a friend says ... if you're gonna be drinking port, get one good bottle and one cheap bottle. After you drink the good bottle it won't matter
Actually, I almost crapped my pants at how cheap some wines are now. That Jacob's Creek I just mentioned earlier can now be had for $9 CDN a bottle and some damn nice Chilean reds for $7.. Absolutely incredible buys. I'm going to be buying a few cases at those prices!
This is going to sound silly but it isn't, I swear.
Pick up a bottle of Rex Goliath 47 pound rooster Cab or Pinot, they're a fantastic buy at only $6 a bottle. They're fantastic!
Pick up a bottle of Rex Goliath 47 pound rooster Cab or Pinot, they're a fantastic buy at only $6 a bottle. They're fantastic!
Originally posted by: Armitage
Originally posted by: Descartes
Originally posted by: ThePresence
Port is a really good wine, kinda strong and in your face type. I love it!
It's not only strong, it's really sweet too. Spirits are added to wines to increase the alcohol levels to ~17%, and this stuns the yeast. The result is a lot of residual sugar, so it's both sweet and high in alcohol. Normal wines are generally left to ferment until dry, and the dryer they are the higher the alcohol content. It's sort of anomalous in this way, and as a result some people feel Port is a little offensive to their palates. It grows on you though
When I made my batch of Port, you didn't add additional alcohol, you added more sugar part way through the fermentation process. More sugar = more alcohol, until the alcohol concentration is high enough to kill off the yeast.
The stuff I made was damn strong
I didn't know any wine yeasts would survive such high alcohol levels. After checking it out again, the 17% I said is low; it seems the common amount is ~20%. What yeast did you use? I understand that some sherry yeasts can get quite high, but I'm pretty sure you'd still need to add some spirits to get ~20%. What was your final alcohol content?
I guess I'm just used to the idea that a Port should have spirits, but I guess that needn't be the case. I'll make a Port sometime in the future.
silverpig
Lifer
- Jul 29, 2001
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IIRC real port doesn't have any spirits added. It's just double fermented with extra sugar.
I used to work in a place that made wine and port and this is how it was done. Just extra sugar.
Of course, a very popular thing to do was to add a bottle of brandy after the fermentation was done to up the alcohol even further and add more flavour.
I used to work in a place that made wine and port and this is how it was done. Just extra sugar.
Of course, a very popular thing to do was to add a bottle of brandy after the fermentation was done to up the alcohol even further and add more flavour.
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