Red Wine - A Poll

one person who knew a lot about this topic was nakchivan. i miss that guy. i feel like i annoyed him with too many messages back in the day.

a simple explanation is that generally the old world (italy, france, spain, etc.) label their wines according to regional name because it was more important that the wine be a consistent expression of the terroir (~a cultural microcimate). But they have very strict rules about what can be labeled champagne or barolo (must be certain grape varieties grown and vinified a specific way).

Generally new world (the americas, australia, new zealand) label their wines according to the grape variety or 'brand', like Yellowtail. They also have regulations about how grapes are grown and wine produced but it's not generally as strict or to keep the style of wine the same.

and there are pros and cons with both of these types of labeling and regulations.

that was really helpful, thank you!

http://www.lafite.com/en/the-domaines/bodegas-caro/the-wines/aruma/

this is what i'm planning on drinking tonight when i cook vegan pizza for my partner.

is it true that you can "taste" the "terroir" in the wine? anyone here have a palate where they can really distinguish it?

also for example there were wine makers in tuscany that didn't want to grow/use sangiovese (the grape of chianti) so they grew other stuff (cab sav, merlot) in the delimited area of chianti. They couldn't label it chianti because of the rules but developed their own brands that became super well known (these are called super tuscans).

that is cool. so chianti is essentially sangiovese, most of the time. (i know sometimes there are other things blended in).

I can but i've had a lot of practice/study. you can usually get salinity, sea bream, a lot of minerality in chablis, muscadet etc.

yeah, there is chianti and also chianti classico (which was the original delimited area) and within those are also named communed. And there are rules of the minimum percentage of sangiovese for it to meet the standards for labeling.

communed = communes ugh.

I can but i've had a lot of practice/study.

Countless anglo experts have decreed that wine tasting is bunk so I don't believe you.

Not being serious btw, but I'm sure you've seen these kinds of articles floating around:

https://www.theguardian.com/lifeandstyle/2013/jun/23/wine-tasting-junk-science-analysis

oh yeah. i totally get it. that article is more about using subjective opinion/feelings that day to judge contests?

I am talking about knowing how wine produced in specific regions, what the soil is like, what are the viticultural practices, what are the government regulations and then historically what are the benchmarks of wine from that region. I do blind taste wine, but I try to be objective in my descriptions (there are established methodologies that go over visual, nose, taste/structure) that should lead you to the right conclusion of grape variety, region and approximate age and quality.

even if it's impossible to taste the earth and climate of a faraway region in wine, i still like the idea that people believe in it. it's beautiful.

treeship, you should watch Somm. You might like it.

my ex was very, very into wine (to the point of knowing specific regions, years, etc.), and his choices were consistently much better/more interesting than anything I picked out for myself, and I don't think it was just confirmation bias. unfortunately I didn't end up retaining any of that knowledge

but then my wine opinions are really not to be trusted because all I have wanted to drink for the past few weeks is prosecco

wine is a lot like music. everyone has preferences. There are certain musicians you trust because they consistently put out good products. They have good years and bad years. If you like REM may I also recommend these other artists.

I think everyone should drink what they like. or what they feel like that day (because it's always changing). I don't prefer big juicy Napa cab savs even though they are super lux. It's just too much for me and i don't often eat red or fatty meat so all that tannin is just sticking to my teeth. But if someone tells me what they usually like to eat and the style of wine that they have memories of liking I can usually pick out something that is new/different and that they will like.

ok so zinfandel can actually be really good. i also had a cabernet sauvignon that was super good.

To be conspicuously contrarian, Salice Salentino or Tempranillo. But my everyday table wine is a California Cabernet.

montepulciano

― ole uncle tiktok (darraghmac), Thursday, March 26, 2020 6:35 PM (one month ago) bookmarkflaglink

otm. cabernet of the available options, tho.

Pinot noir of the ones listed.

Gamay

http://imgur.com/gallery/HX4xS1E

merlot can be lovely

i know nothing about wine but i know what i like etc

Yes. This thread is making me want to drink red wine and I've resolved not to drink any alcohol during the lockdown >:(

Cool-climate Syrah hive over here, the kind that tastes like black olives more than berries.

I’ve been ‘policella-ing it up a lot lately and I find there’s a lot to like there. But, as my wife likes to say, who am I kidding, I’d drink it strained through a dirty sock.

eazy, can you recommend a specific syrah that i should try? that sounds amazing. money is no object as long as it's under $20

Yeah, the "olives" description is intriguing.

Having put an incredible amount of research into this, this is the best sub-£5 wine I can find in the UK:

Waitrose Mellow and Fruity, Garnacha

I need to explore more Garnacha at different price points.

I’ve moved into the spring & summer feeling of rosé and whites primarily. What are the reds that enjoy being served chilled for a more carefree imbibing?

I’ve moved into the spring & summer feeling of rosé and whites primarily. What are the reds that enjoy being served chilled for a more carefree imbibing?

italian

I imbibe some lightly chilled Pinot Noir or Beaujolais on occasion

Basically fruity and less tannic reds are usually decent chilled. I love a chilled gamay or pinot noir

Gamay (i.e. Beaujolais).

I've been drinking Oregon and Loire Valley Gamay mainly of late

I've also drank Ontario gamay now that I think of it. I was at a wedding in Prince Edward County a couple of summers back and had a Gamay from a nearby Vineyard.

Automatic thread bump. This poll is closing tomorrow.

Automatic thread bump. This poll's results are now in.

eazy, can you recommend a specific syrah that i should try? that sounds amazing. money is no object as long as it's under $20

Missed this earlier...Main thing would be to look for cooler regions if you're in a shop: Sonoma Coast (US), Northern Rhone (St. Joseph, Crozes-Hermitage, Cornas). Prices can be higher, but they aren't always big sellers and get put on sale/clearance.

For a special treat (closer to $30-40), Pax and Failla's Sonoma Coast syrahs would be good ones. Cline makes one around $15 retail. In France, Jean-Louis Chave "Offerus" St.-Joseph is around $30, though I tried it after finding it on sale for half that. This article talks about Chile's cool-climate Syrahs -- haven't tried any, but those could be worth trying.

If there's a bigger wine store in your area, sometimes on their website you can type a descriptor into the search box (olive, bacon, pepper) and matching wines will come up.

I love pinot noir for its tart, crisp taste but I don’t think my wine palate is that refined.

― treeship., Thursday, March 26, 2020 7:36 PM (eight months ago) bookmarkflaglink

i've been drinking a lot of wine since the pandemic began and i think i'm still a pinot noir guy. not even the fancy ones -- give me a $20 bottle of california pinot and some cheese and crackers.

there is an oregon one called erath that i buy a lot and it's great. nothing fancy, but a nice flavor, not at all sweet, really light color for a red.

pinot noir is pretty much the only one I can drink because other kinds give me the sniffles

A lot of those Prince Edward County wineries are less than 20 years old and most used to supplement their harvests with grapes grown elsewhere, but that might have changed now.

Sorry, just realized I was replying to a post from seven months ago.

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