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View Poll Results: Red or white wine?
white wine 17 34.69%
red wine 32 65.31%
Voters: 49. You may not vote on this poll

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Old 12-04-2005, 05:11 PM   #31
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Maybe it's just that Aussie and New Zealand wines 'travel' better, but I much prefer them to Californian wines available here.

South African wines are also very good.

I still prefer French wines, especially when we've driven through an area and bought a couple of cases from the vineyard. Mind you, we've bought some disasters too, as well as the good stuff.

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Old 12-04-2005, 05:54 PM   #32
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I am a mood drinker, there is no way I could ever, ever, EVER choose!

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Old 12-04-2005, 06:51 PM   #33
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If we were asked this question several months ago we would have said red, no question.

For my wife's birthday we went to a very posh restaurant and ordered the tasting menu with associated wines, their choice, each course a different glass of wine.

Most, surprisingly, were white.

The best meal we ever had in our lives, which was amazing because before that every time we went out for a 'special' meal something always went wrong. Usually nothing to do with the restaurant, it just seemed our special outings were doomed to failure.

Have started to take a serious second look at white wines, but generally will still pick the red.
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Old 12-04-2005, 07:22 PM   #34
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I've tried a few Australian reds and I thoroughly enjoyed them. The truth of the matter is, I'm pretty familiar with California vintages but I really haven't taken the time to educate myself on international wines. I'm always open to suggestions!
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Old 01-16-2006, 02:46 AM   #35
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it all leans on what i'm cooking at the time...am i in a red or a white mood? the only reason i lean towards red is that it doesn't have to chill, it's all ready to go when i finally get home from work. and i do have to admit, old vine zinfandel is my kryptonite...

that being said, 2 things to keep in mind: for the guys who are "just dabbling" into the big ol wine pool, go find a decent wine bar and check out the menu of tasting flights. this is a series of between 3 and 5 small pours of wine, usually with some theme. sometimes, it'll be a comparison of all the wines of the same type on the menu, or a comparison of several types from the same winery or country. great way to figure out what you like and don't like, and to see what tastes good on its own as a sipping wine vs what's best with food. the other thing to ponder is the world of pink wine. now, i'm not a fan at all of white zin, i think it's a bit reminiscent of kool-aid, but there are a whole world of possibilities in dry blushes.
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Old 01-16-2006, 04:19 AM   #36
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you must be from a wine country, like cali or even posh eastern l.i..

where is b'mode?

your advice is sound , so long as the wine "flight" isn't from a crappy-local-vineyard-wine-wanna-be areas, like nj or ny state.
every year i see (and have been guilty of) people buying wine from a local vineyard at a festival (sponsored by the vineyard) at full retail prices. i'm talking 8 to 15 dollars a bottle, not too bad, but for stuff not far from what my neighbor makes from wine store bought grapes. should be 5 bucks a bottle, just to save both faces.

seperately: there are local traditions and regional practices that will affect consumption of wine. in my neighborhood, italian americans drink chilled red wines, especially the deeper bodied reds like chianti. there is a debate over why it is that way. some say that in order to make poorly made wine taste better, chill it. the other reasoning is that wine cellars are cool, so room temp is normally in the low 50's, or slightly chilled.

so ya gotta trust your sommelier, understand the local peculiarities, or at least be wary of the sales pitch.
in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
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Old 01-16-2006, 05:15 AM   #37
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I prefer the medium dry - dry reds...
best to me:
Germany: A Wuerttemberger Trollinger or Lemberger or a Pfaelzer Dornfelder
Italian: Montepulciano, Merlot, Veneto-wine
Spain: Cabernet Sauvignon
South Africa: Cabernet Sauvignon

just something about drinking temperatures

and... decanting...
The decanting process should be reserved for wines with sediment and young immature wines whose bouquet must be drawn by exposure to oxygen at time of decantation.

Decantation is the delicate process of carefully pouring wine from a bottle to fill a carafe without undue disturbance of the sediment at the bottom of the bottle. Decanting is undertaken by candlelight, visible through the neck of the bottle and should cease as soon as the sediment shows sings of joining the flow of wine.

If a wine is left standing on a dining table for longer than recommended, it should be put into a guarantor of temperature, which keeps the wine at the correct temperature by insulating the bottle from warm outside air.
All wines with sediment - including white wines with tartar crystals - after being removed from the guarantor of temperature should be immediately laid in a wine basket for an appropriate time to permit the sediment to settle in the smallest possible area at the bottom of the bottle.

Caution! Old wines which contain sediment can be so sensitive that decanting can "kill" them. It is therefore important to know the right moment for decanting a given wine, namely:

- Very fragile sensitive wines, at the very last moment prior to serving
- Strong wines, prior to commencement of dining
- Very old vintage wines (for example 1945, 1957), several hours before dining, since this procedure enhances their full body and softness.

The decanted wine breathes best and retains its ideal drinking temperature if stored in the guarantor of temperature by the waiter until ready to serve.

LiGruess cara ~~~ Life should NOT be a journey to the grave with the intention of arriving safely in a well preserved body, but rather to skid in sideways, chocolate in one hand, wine in the other, totally worn out and screaming "WOO HOO what a ride!"
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Old 01-16-2006, 10:50 AM   #38
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haha, bucky, nope, i'm not from anyplace too posh. originally from TX, but the big b'more is baltimore. you do have to watch out for things like crappy local wines unless you're in one of those nice posh places that have nice local wines, but that's why you go to a decent wine bar where people know what the heck they are talking about. i'm big on de-mystifying the whole wine-snob experience for people: wine shouldn't be intimidating or scary (which all the big lingo tends to do), it's just way tasty booze!

so, to that end, if there are any people here around the baltimore area, go check out grand cru, they ROCK! very nice, knowledgeable people, and always a wonderful selection of tasting flights for when you just can't decide.
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Old 01-23-2006, 10:04 PM   #39
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There's actually a winery in town called Oliver, and I doubt many of you have had their wines because the bottles are marked for sale only in Indiana. I was definitely skeptical at first, but they do have some very good wines. They have a Gewurtztraminer that I'm just nuts about, and they also make a mead that is much too sweet for me, but my g/f loves it.

I'm definitely more of a white wine person, though now I'll have a much much easier time exploring more wines since I've hit the big 21. There's an Australian Shiraz that I've been drinking lately that I enjoy very much. It's not as heavy as I find most reds, but it does finish a little bit hot. All in all its probably the red wine I've most enjoyed so far.

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