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Wine and Beer Enthusiasts
- Thread starter albertfallickwa
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A glass of German wine, Müller the producer, a Kremstal Reserve (Gold medal winner), and Grüner Veltliner, the grape.
A glass of Pouilly-Fuissé, a white wine (made from the Chardonnay grape) from Burgundy, in France.
Opened a bottle of Amarone (a stunning Italian red wine) a few hours ago, and it is breathing away gently to itself for the next couple of hours.
One of my favorite Pino Noir wines is the Migration and shared a bottle the other night.
Recently I'm seeing this woman who will not drink any California wines or any domestic she only drinks european reds. She insists that the Cali wines have pesticides (glyphosate) the find their way into the wine.
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I love California wines. Any thoughts on this?
Recently I'm seeing this woman who will not drink any California wines or any domestic she only drinks european reds. She insists that the Cali wines have pesticides (glyphosate) the find their way into the wine.
link
I love California wines. Any thoughts on this?
California wines have a very poor reputation in Europe, where I am from.
Possibly this is because of the rubbish that the US used to export in the 1980s when I was a student - stuff such as Paul Mason, Blossom Hill, and E & J Gallo.
None of the good wine merchants that I know stock any wines at all from the US, although I am reliably informed that some good wines are produced in California (and Oregon).
This is not simply Old World snobbery: the wine merchants I know will stock good wines from New World countries such as Chile, Australia, New Zealand and South Africa, but rarely, if ever, from the US.
Supermarkets will stock some US wines (far less than thirty or forty years ago), but these are not what would be classed as "fine wines".
The "American style" of red wine producing (over-oaked, too "fruity", and excessively-alcoholic - with global warming, alcohol levels even in old French vineyards are increasing) does not, in general, appeal to European palates, - the thought of those pesticides don't really help matters, either - while the excessive influence of a number of wine critics in the US (Robert Parker comes to mind) is deplored in Europe. No single individual could wield such influence on European markets, and nor would it be considered acceptable.
My wife makes EXCELLENT home made wine from the blackberries and green grapes that I pick. She uses a little Vodka and some sugar, and we let it ferment in our garage, usually for more than a year or two. It is basically natural, and I like MUCH better than anything we have tasted, both from the vineyards in France and Italy, and from any restaurant.
I've never even seen wine (let alone tasted) from Tasmania; how does it compare with wine from Australia or New Zealand - both of which I have sampled?
I’m just an amateur. My favorites are Montrachet & Meursault from France. This one is pretty good but far from these I mentioned. I would say it is almond butterish. For me the color must be gold then I know it’s a good one.
Meursault?
My own very favourite wine, ever.
And I am more than partial to Montrachet, as well; while I really like a good Riesling from Alsace, white Burgundies are my favourite wines.
May I salute your taste.