Wine and Beer Enthusiasts

[0388631]

Macallan 15 Fine Oak

Decent heavy pour. A hair over 130 ml for our non American friends. There were two jiggers more in it but they disappeared. Just getting around to opening various bottles I've got and collecting dust. Still got a few open Japanese whiskies to go through.
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Stellas

I took like a few mass beers. Normally I stay away from green bottled beer due to skunking, but I had a Stella this week and a few Euro import mass beers last week that were not skunked and were sublime. Almost like drinking from the tap at a pub in said countries. My beer place has bee bringing in a very limited selection of former Bloc beers and those are out of this world in terms of mass production. Not as good as craft, but good. Not related, but they had some nice Polish sours in a couple months ago that were wonderful. Sadly, no one really bought them and they've been axed from the import order list.

 

[Scepticalscribe]

Macallan 15 Fine Oak

Decent heavy pour. A hair over 130 ml for our non American friends. There were two jiggers more in it but they disappeared. Just getting around to opening various bottles I've got and collecting dust. Still got a few open Japanese whiskies to go through.
[doublepost=1520740366][/doublepost]
I took like a few mass beers. Normally I stay away from green bottled beer due to skunking, but I had a Stella this week and a few Euro import mass beers last week that were not skunked and were sublime. Almost like drinking from the tap at a pub in said countries. My beer place has bee bringing in a very limited selection of former Bloc beers and those are out of this world in terms of mass production. Not as good as craft, but good. Not related, but they had some nice Polish sours in a couple months ago that were wonderful. Sadly, no one really bought them and they've been axed from the import order list.

Not sure what "skunking" means, but I will say that I have long had a horror of industrial US beers - thin, tasteless, insipid - and far prefer European products.

Indeed, were it not for this site - which introduced me to Founder's and persuaded me that the craft beers produced by the US have enormously improved - I would never have touched an American beer.

 

[0388631]

Not sure what "skunking" means, but I will say that I have long had a horror of industrial US beers - thin, tasteless, insipid - and far prefer European products.

When UV light damages a product and affects both odor and taste. European beers or any beer encased in green bottles is suspect to the damage. Clear bottles obviously have it harder. Brown bottles are king. This is why good wines or beers (craft) will have very thick bottles to lessen as much UV permeation as possible. You do end up with a very heavy empty bottle, though. If you drink cava, for example, you'll find a lot of the bottles are heavier than their champagne bottle counterparts. I suspect this is due to the higher UV exposure in Spain than in France's Champagne region.
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Indeed, were it not for this site - which introduced me to Founder's and persuaded me that the craft beers produced by the US have enormously improved - I would never have touched an American beer.

I hope that one day you can try some of the better wines America produces. The UK and China are our biggest importers. Rather strange the first time I saw a California fine wine in a fine wine story in the UK the last time I was there. I know you prefer European wines, but I doubt you'd be disappointed with the fine cabs California puts out. 20 years ago I held a dim view of British wines. Today, Britain makes some fantastic stuff that rivals some of the best French and Italian wines. Last time I was there I had several bottles of British sparkling and that was good fun. As I prefer blanc de blancs when it comes to sparkling wines, I was incredibly impressed with what the British have come up with in as little as ten years. Five years ago, a person on another site recommended I try some Romanian wines. Initially, I rolled my eyes at the suggestion seeing as they'd married a Romanian and had immersed themselves in the culture like a sad, hopeless puppy, but I did try a few out. Some good, some awful, a few surprising. I feel Romania is going to mature in terms of wine culture in the next decade or two. I'm always open to trying new wines from different countries. Probably wouldn't try a Russian wine given my past experiences on travels. Though when I was there eons ago, I was offered Soviet era sparkling wine. It had kept well after the fall, and oh my, was it delicious. If it hadn't been for manners, I'd have drunk everyone's glass. I wouldn't be surprised if it was terrible nowadays. I didn't dare try any post-Soviet sparkling then, and it had only been a few years since the fall. Vodka was welcomed, though.

Though, reminiscing on former Bloc, I think force feeding slivovitz to terrorist detainees would be harsher than the abuse they get currently during interrogation sessions.

There's only two reasons why someone would actively want to drink it. Either they hate their life or they need something to get their body... going as it were.

 

[Scepticalscribe]

When UV light damages a product and affects both odor and taste. European beers or any beer encased in green bottles is suspect to the damage. Clear bottles obviously have it harder. Brown bottles are king. This is why good wines or beers (craft) will have very thick bottles to lessen as much UV permeation as possible. You do end up with a very heavy empty bottle, though. If you drink cava, for example, you'll find a lot of the bottles are heavier than their champagne bottle counterparts. I suspect this is due to the higher UV exposure in Spain than in France's Champagne region.
[doublepost=1520742480][/doublepost]
I hope that one day you can try some of the better wines America produces. The UK and China are our biggest importers. Rather strange the first time I saw a California fine wine in a fine wine story in the UK the last time I was there. I know you prefer European wines, but I doubt you'd be disappointed with the fine cabs California puts out. 20 years ago I held a dim view of British wines. Today, Britain makes some fantastic stuff that rivals some of the best French and Italian wines. Last time I was there I had several bottles of British sparkling and that was good fun. As I prefer blanc de blancs when it comes to sparkling wines, I was incredibly impressed with what the British have come up with in as little as ten years. Five years ago, a person on another site recommended I try some Romanian wines. Initially, I rolled my eyes at the suggestion seeing as they'd married a Romanian and had immersed themselves in the culture like a sad, hopeless puppy, but I did try a few out. Some good, some awful, a few surprising. I feel Romania is going to mature in terms of wine culture in the next decade or two. I'm always open to trying new wines from different countries. Probably wouldn't try a Russian wine given my past experiences on travels. Though when I was there eons ago, I was offered Soviet era sparkling wine. It had kept well after the fall, and oh my, was it delicious. If it hadn't been for manners, I'd have drunk everyone's glass. I wouldn't be surprised if it was terrible nowadays. I didn't dare try any post-Soviet sparkling then, and it had only been a few years since the fall. Vodka was welcomed, though.

Though, reminiscing on former Bloc, I think force feeding slivovitz to terrorist detainees would be harsher than the abuse they get currently during interrogation sessions.

There's only two reasons why someone would actively want to drink it. Either they hate their life or they need something to get their body... going as it were.

Thanks for your explanation re the effects of UV.

There is very little demand for American wines in our part of the world and they take up a very small amount of space in wine stores; but then, we have access to excellent European wines, and some of the best from Down Under. I'm also partial to a good Chilean Reserve.

My memory is of the horrors from the 80s, those ghastly wines such as Blosson Hill, Gallo, and - if memory serves, Paul Masson. Horrible.

I have no problem accepting that Romania will produce excellent wines - they have the climate, the culture and the history to be able to do so.

 

[0388631]

I'm afraid I know very little about Romania apart from their communist history and how they deposed the last leader and his wife.

Edit: They do make some very strong dark chocolate that knocks some sense into you.

My memory is of the horrors from the 80s, those ghastly wines such as Blosson Hill, Gallo, and - if memory serves, Paul Masson. Horrible.

That applies here, too. It wasn't until the mid 90s when the Californian wines began beating their old world counterparts. California lacks good sparkling native to the area. The only good sparkling is by houses set up by French houses and made in the same style. Washington state produces some lovely wines, too. They make some fabulous whites that will have you grinning ear to ear. Unfortunately, for regular wine drinkers, we've seen the prices of these fine wines from the two states quadruple in price over the last 15 years, and even more since the mid 90s.

I like to compare it to Dom Perignon. It's good, but it's not good to justify the costs for the vintages they produce. And the NV are lackluster. Plenty of better houses that produce far superior wine.

 

[mmomega]

I haven't noticed any Scotch threads on the forums so I am hoping this may be the place to land.

I was cleaning off the liquor cabinet and decided to snap a quick pic.

Yes, Yes. I am a single malt fan, with Balvenie at the top of my list.

My wife and I, along with another couple, hit up Scotland last year and ended up at The Balvenie distillery. Great, great tour by the way.
We were allowed to go in and bottle and signed out our own individual bottles. There are two smaller bottles to the right side. One was aged in a sherry barrel (the darker) and the lighter one was aged in recycled Jack Daniels americcan oak charred barrels.

So just to list off what I currently have:
The Balvenie
12 DoubleWood (pretty much the every day carry)
14 Caribbean Cask
15 Single Barrel
21 PortWood
TUN 1509

The Glenlivet
12
15

The Macallan
17 Fine Oak

A friend of mine a while ago told me a little thing that he stuck with when he was new to scotch and was at a store trying to find a deccent brand.
1st --find single malt
2nd --Make sure it has "THE" in the name

 

[0388631]

We chat about it in here. Great collection you've got there. Heads up, the smaller Balvenie bottles on the far right require care not to rip the top cap off from the cork. They seem to not be as strong and put together as the larger bottles.

 

[Scepticalscribe]

Enjoyed a St Emilion Grand Cru with colleagues.

 

[D.T.]

Macallan

I haven't noticed any Scotch threads on the forums so I am hoping this may be the place to land.

I was cleaning off the liquor cabinet and decided to snap a quick pic.

Yes, Yes. I am a single malt fan, with Balvenie at the top of my list.
View attachment 754063

My wife and I, along with another couple, hit up Scotland last year and ended up at The Balvenie distillery. Great, great tour by the way.
We were allowed to go in and bottle and signed out our own individual bottles. There are two smaller bottles to the right side. One was aged in a sherry barrel (the darker) and the lighter one was aged in recycled Jack Daniels americcan oak charred barrels.

So just to list off what I currently have:
The Balvenie
12 DoubleWood (pretty much the every day carry)
14 Caribbean Cask
15 Single Barrel
21 PortWood
TUN 1509

The Glenlivet
12
15

The Macallan
17 Fine Oak

A friend of mine a while ago told me a little thing that he stuck with when he was new to scotch and was at a store trying to find a deccent brand.
1st --find single malt
2nd --Make sure it has "THE" in the name

This thread has become wine-and-beer ... plus everything else

Balvenie is probably my favorite Speyside distillery (much more over the more mass produced Glens, and even over fan favorite Macallan). I like a little less peaty/woody/smokey and more to the sweeter oak, with nice big malty/vanilla mid and a _light_ floralness. I think the 12 Year Old DW is the best bang-for-the-buck single malt that can be pretty easily found.

That trip sounds amazing

 

[0388631]

For sweeter, I prefer bourbon because of those great tonal flavors. Definitely prefer smoke. Lagavulin used to be pretty cheap back in the day. Once people caught on, they increased the price. The sweeter scotches are heavily reminiscent of 'sweet' bourbons, considering most scotches are aged in used bourbon barrels exported there. Though overly sweet bourbons are a bit too much. Too much honey, citrus and vanilla make me nauseous. I've bought, tried and expunged a few bourbons that had the lingering taste.

 

[D.T.]

Speaking of bourbon, but really not ... one of my favorite cocktails is an old fashion (outside of the house, the one at the Ice Plant knows no equal ...), and I've gotten to where I like them better with a good rye (vs. bourbon), I think it creates a wider flavor, more isolation of the booze (against the sweet/bitters).

My favorite "go to" rye of late is Templeton 4 year old (aka, "The Good Stuff"), really fantastic, and if you're not a fan of other options, I'd suggest trying it. FWIW, I sometimes use Barsmith Oldfashion mixer, it's natural, good, but I do more like a 3:1 ratio (rye:mixer), and a few dashes of Angostura bitters (rocks glass, big ice ...)
[doublepost=1520896546][/doublepost]I also just ordered some of this:

https://true-syrups-garnishes.mysho...products/true-authentic-grenadine-syrup-375ml

*Real* grenadine, also some of their ginger syrup (it's a week out, currently backordered), talked to the owner, excited to check these out (as mixers, though the ginger product I may use for some non-alcoholic ginger beer).

 

[Gutwrench]

Picked up two different Montepulciano d’Abruzzo. No idea how they taste but they’re bargain reds.

I haven't noticed any Scotch threads on the forums so I am hoping this may be the place to land.

I started drinking Scotch a couple years ago and landed on Glenmorangie 18.

 

[D.T.]

*Real* grenadine, also some of their ginger syrup (it's a week out, currently backordered), talked to the owner, excited to check these out (as mixers, though the ginger product I may use for some non-alcoholic ginger beer).

Woo!

 

[Gutwrench]

Woo!

I use ginger beer in Moscow Mules.

I like fresh ginger in my food, but ginger (as in ginger beer) in cocktails isn’t my favorite.

 

[0388631]

Getting a good old fashioned here in the SW is like trying to get a very good Manhattan in some bumble town in Alaska. I stick to more simple pours or more popular drinks. I'm not familiar with True Syrups, @D.T., but I imagine it would taste better than whatever I could whip up at home. I've tried ginger syrup in the past and it's always tasted off. Compare that to ginger preserves which is like eating a giant glob of The Ginger People candy.

Yesterday's alcohol didn't affect my heartburn but I ate something while I was up last night that caused it to sit in my chest near my throat for hours. I'm going to refrain until a diagnosis comes through. This has been an issue on and off for a few years and I'm getting tired of it.
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I use ginger beer in Moscow Mules.

What's a ginger beer like? I've never tried it. I've tried the root beers with alcohol and that smacks you in the face. I stopped drinking soda about 20-25 years ago and I used to like root beer or the actual sasparilla stuff.

 

[Scepticalscribe]

Picked up two different Montepulciano d’Abruzzo. No idea how they taste but they’re bargain reds.



I started drinking Scotch a couple years ago and landed on Glenmorangie 18.

If they are anything like a 'classic' or standard Montepulciano d'Abruzzo, they should be smooth and exceedingly enjoyable; for years, this was my standard 'go-to' everyday red wine.

 

[csurfr]

You are all light years beyond my experience. . . but to add to the mix (I had no idea this thread existed). . . Some 85% of the beers in Seattle are IPAs. Not that those are terribly bad, but man, how I long for a decent sour, and they are hard to come by.

 

[Gutwrench]

What's a ginger beer like? I've never tried it. I've tried the root beers with alcohol and that smacks you in the face. I stopped drinking soda about 20-25 years ago and I used to like root beer or the actual sasparilla stuff.

It’s resembles a ginger ale on ginger steroids. I only use it for Moscow Mules. I’ve drunk a few bottles plain, but it’s not for me. Just too gingery.

 

[D.T.]

I use ginger beer in Moscow Mules.

I like fresh ginger in my food, but ginger (as in ginger beer) in cocktails isn’t my favorite.

We do Kentucky Mules As you might guess, you swap out the vodka for [a good] bourbon

What's a ginger beer like? I've never tried it. I've tried the root beers with alcohol and that smacks you in the face. I stopped drinking soda about 20-25 years ago and I used to like root beer or the actual sasparilla stuff.

Dude. Yes, it's delicious if you really like ginger, though they make a few alcoholic versions, it's mostly not. I like a low-to-medium sweet and a HUGE ginger kick, so means most sugar-water-with-a-splash-of-ginger (aka, ginger ale) won't do

You should be able to find some Fever Tree (you can order it from Amazon if not local), that's one of the best, simple, natural, lots of ginger. The normal packaging is 6.8oz bottles (200ml), so it's a nice small "cocktail" size.

https://www.amazon.com/Fever-Tree-Premium-Ginger-Beer-count/dp/B005Z6SF8I

In stock, order it now.

 

[Gutwrench]

If they are anything like a 'classic' or standard Montepulciano d'Abruzzo, they should be smooth and exceedingly enjoyable; for years, this was my standard 'go-to' everyday red wine.

Thank you. That’s the description I’ve heard.

A Polish friend recommended it so I picked them up. I was expecting something pricey. They’re still sitting on the counter but I’ll open them soon.
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We do Kentucky Mules As you might guess, you swap out the vodka for [a good] bourbon

I hadn’t thought of that, but it makes sense...and probably really refreshing. I’ll give it a try.

 

[D.T.]

I hadn’t thought of that, but it makes sense...and probably really refreshing. I’ll give it a try.

Yeah, get a good ginger beer (Fever Tree, Stoli's is pretty good, something just sparkling water/ginger/cane sugar), and a decent bourbon, a good priced go to is Bulleit, has a really balanced "classic" bourbon taste.

The typical recipe uses a little squeeze of lime, I like it, but I use a _very_ small squeeze. If you want to be old school, copper mugs and a fresh mint garnish

 

[Gutwrench]

@mmomega - I picked up four Norlan Scotch glasses (2 clear, 2 blind). I haven’t tried them yet. They’re hand blown so they’re light. Unique though.



https://www.norlanglass.com/
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Yeah, get a good ginger beer (Fever Tree, Stoli's is pretty good, something just sparkling water/ginger/cane sugar), and a decent bourbon, a good priced go to is Bulleit, has a really balanced "classic" bourbon taste.

The typical recipe uses a little squeeze of lime, I like it, but I use a _very_ small squeeze. If you want to be old school, copper mugs and a fresh mint garnish

I have the copper mugs. I’ll give it a try once it warms up here.

 

[rhett7660]

Not sure what "skunking" means, but I will say that I have long had a horror of industrial US beers - thin, tasteless, insipid - and far prefer European products.

Indeed, were it not for this site - which introduced me to Founder's and persuaded me that the craft beers produced by the US have enormously improved - I would never have touched an American beer.

Yeah, the craft beer movement in the US has some of the best beer around, period. Some of the offerings rival and I would dare say top the German and Belgium beers. Don't get get me wrong there are still some beers from around the world that ranked very high and the taste is something I would equate to heaven in a bottle. But right now, the sheer quantity and robust flavors coming out of the states is something else. Big beer like Bud and Coors are exactly what you described. Horrible. What is funny, we have friends who were born in South England and now call America home and his favorite beer, wait for it, is good ole Budweiser! Out of all the beers he had access to back home and he picks this one! Ugh. He travels a lot and it is funny seeing his pictures online in places like Germany and Rome with a Budweiser in his hand.

Right now, San Diego and the Michigan seem to be hitting all the right notes when it comes to good craft beer being produced and consumed!

Yes there tends to be the "more hops the better" or how much "stuff" can we use to make our beer, but those seems to be more on the micro side of craft movement.

 

[mmomega]

@mmomega - I picked up four Norlan Scotch glasses (2 clear, 2 blind). I haven’t tried them yet. They’re hand blown so they’re light. Unique though.

View attachment 754278

Ok that's badass

 

[Scepticalscribe]

What's a ginger beer like? I've never tried it. I've tried the root beers with alcohol and that smacks you in the face. I stopped drinking soda about 20-25 years ago and I used to like root beer or the actual sasparilla stuff.

Get a ginger beer made by a small producer - preferably with natural ingredients - and enjoy; as with good quality lemonade, done properly, this is a terrific soft drink.