Open Thread: Wine

[lagilman]

As Yr Hostess has to go off-desk today, I figured I'd throw out a directed Open Thread for y'all to play in....

Over on My Wine Education, there's a post about Long Island wineries that pretty much sums up my feelings about that region -- nice wines, overpriced (the cost of land there almost requires it, sadly) and enough with the Merlot, already! You've got other grapes, too!

It is funny, though -- my first trip out there was back when "Long island wines?" was said in a tone of disbelief, not appreciation. You had to go to the winery to try them, or catch the rare local restaurant that had done a direct deal -- now even non-local wine stores carry a decent selection, and it's the same as any region -- some good, some bad, some Oh My God (and not in a good way, either. There was one winery....).

Ironically, the more I learn about wines, the less I drink. I think part of that is just the backlash from the year-plus I spent working in the wine store -- when your job is to taste several new wines a week in addition to your usual habits, not to mention the 30+ tasting every other month, you get pretty discriminating about what you actually consume. But, also, I've learned that there are varietals and styles I just don't like. I may revisit them every few years, to see if things have changed, but I'll gravitate to either a known favorite or a new experience, given my druthers (as jaylake can attest, my reaction on seeing a new wine list is "okay, what do they have I don't know?").

Of course, there are SO many varietals*, there's no way a non-pro can try everything (I'm not sure a professional can either, these days, that's why the experts tend to specialize).

So what wines do people here like? What do you not like? Can you tell me why?





*seriously. Many thousands. Hybrids and rediscovereds and wow-that's-not=what-we-thought-it-was, and regional divergences....

Comments

[deza.livejournal.com]

I'm a wine Philistine. I prefer mead.

[lagilman]

Alcohol is polyamorous, and expects you to be, too. :-)

[I have only had a few meads that I liked -- mostly they're so heavy and sweet, my sugar levels start bungee-jumping and it all ends badly)

[deza.livejournal.com]

A friend of mine in the SCA makes fruit meads. The blueberry is good enough to make you weep.

[girasole.livejournal.com]

I love French whites, mostly in the realm of Sauvignon blanc - big, mouth-filling whites full of fruit and flavor. I love Sancerre best of all because in its flinty sweetness I seem to taste all those French cathedral stones.

I do like a wine with a hint of sweetness: some reislings, the occasional Gewurtztraminer. I like pinot grigio or pinot gris so long as it isn't too sharp.

I dislike intensely any wine described as crisp, light, or dry. I loathe Chardonnay (although, to be fair, my friend darth_libris has brought us a couple of California Chardonnays that were delicious.

I used to drink Italian reds (Dolcetto d'alba! Montepulciano! I love the sound of their names) but mostly I cannot any more. Somehow they no longer interest me, and sometimes they upset my stomach.

This was a great question. I love figuring out just what it is about a wine that I like.

[lagilman]

And once again, the use of terms can leave people scratching their head, because some of my favorite Sauvignon blanc from New Zealand could definitely be described as crisp (although never light).


It's tough with Chardonnay, because there are so many styles it is made in, from the full, almost creamy taste of oak to a flinty clean flavor I prefer, to the rounded vanilla mouth I find myself craving in the winter... it's very much a wine where the winemaker does with it, as opposed to something like Pinot Noir.

[mevennen.livejournal.com]

A friend recently made the point that unless you have a very good palate, you need a very good wine in order to discern its various qualities. I think there are quite a few exceptions to this, but I knew what she meant. The best wine I have had recently was a Chateau Cissac at a gastropub in Wales - T insisted we get a bottle because he knows the makers. AFAIK they're in Bordeaux and have a variety of vineyards under one label, and I can't remember which one it was. However, they are these people:

http://www.chateau-cissac.com/

But generally I like blackcurranty reds, and French whites. I'm not wild about anything oaky, or anything too sweet. And it seems impossible to get a really rough Rioja these days.

[jon-chance.livejournal.com]

Wow. I drink practically everything, depending on my mood and the weather and what food I'm having. Having said that I cannot recall actually purchasing any California Chardonnay or Merlot (from anywhere) to drink. I just haven't found any that really knock my socks off, and there are so many other fabulous things to drink why go with something I don't love?

The key word for me is balance - wine must have fruit to go along with whatever acidity or tannins are there, or acidity to balance out the residual sugar.

My usual "house" red is a simple Cotes du Rhone or Crianza Rioja, and my white might be a white Bordeaux or Sauv Blanc from New Zealand. Then again I dig a good Carmenere or Malbec, or a Verdejo or Albarino.... Greco di Tufo is delicious... the list goes on and on.

Re. the rough Rioja.... since the Spanish tend to not release a wine until it's ready to drink I can see your problem Liz. Rough is not what Rioja is about, usually. Try a recent vintage from the Ribera del Duero or the Toro region for something more tannic (since I assume that's what you mean by rough).

[lagilman]

Have you tried Tannat? Dark and brambly and full of an appealing macho 'tude. Nobody should ever describe a Tannat as 'silky.'

[mevennen.livejournal.com]

Thanks, I'll have a shot at the Tannat if I can track it down, ditto your suggestions, B. Years ago the Rioja that came over here was very robust, but they've changed their act since then (although we did get a reasonably kick-ass bottle last week at a restaurant).

[misofuhni.livejournal.com]

In my opinion, there isn't enough time for all the wines in the world to be sampled. That being said, I will mention that I was raised on Yago Sangria and Manechewitz Heavy Malaga. (You can stop cringing now) I tend to prefer the reds with a reservo chianti being preferred. Anything that is to oaky, or with overtones of cherry don't work for me.

I find the whites to either be too dry or to acetic. I'm still looking for the semillon, though!

On that note, did you know that New Jersey also has a micro wine industry? Very selective, something like only six vineyards, you can only buy direct from the vintner or maybe find a few restaurants that have a local deal. I heard about it a few years ago and wasn't able to follow up on it.

[lagilman]

Hah. Born and raised in NJ, remember? Of all the NJ wineries the only one I find really produces consistent quality was Unionville. I had my first Viognier there (via the Rutgers Ag program). Bad Viognier is a disaster. A good one? Honeysuckle and roses in liquid form.

[saycestsay.livejournal.com]

If you can find it, Vya sweet vermouth is a delicious herbal wine.

Any of the Chateau Ste. Michelle whites; the reds are more disappointing and I found the champagne not great.

I was surprised to find I love the Australian shirazs! Almost any of the vineyards, too.... but Alice White especially.

[lagilman]

I'm a long-ago convert to shiraz (I was spoilt dreadfully by some excellent vintages of an excellent wine -- see icon) but sometimes I'd prefer my wine not bear-hug me. ;-)

[quietselkie.livejournal.com]

Very very fond of the wines from the Columbia River valley, like those from Columbia Crest (http://www.columbia-crest.com/wines.cfm) winery. I really like their crisp, light Riesling. Reds give me stuffy noses, so I stick to whites for the most part. And I'll second the nod to the Chateau Ste. Michelle winery.

And I'm sadly addicted to Whidbey's Port, because it doesn't taste like raisins. Don't know if port makes your personal wine list...?

[lagilman]

Columbia Crest Grand Estate has long been a real value wine. I'm less thrilled with their Two Vines.


As for ports -- I adore certain vintages (I make a hobby of picking up the occasional bottle here and there, as it comes within reach), and tawnies. Rubies and LBV aren't much to my taste, although I do cook with ruby.

[corvidophile.livejournal.com]

i'm not a huge wine drinker but when i do i really like

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i'm not a huge wine drinker but when i do i really like <a href=http://corvidophile.livejournal.com/394810.html target=a 2006 Gewürztraminer by Calona Vineyards or a Polish peach Nalewka Babuni>a 2006 Gewürztraminer by Calona Vineyards or a Polish peach Nalewka Babuni</a>

[6-penny.livejournal.com]

When my family lived on the east end I got to like some of the Bedell wines. Alas it has been so long ago that the names have slipped from my recall except for a nice qwertztraminner that they used to make.
Also they had a nice ice wine

[burger-eater.livejournal.com]

I know there's some movie or other about the fabulousness of Pinot Noir, but I can't bear the way the taste finishes. Bleh.

I like a boring cab. I'm boring. Occasionally, I buy a chianti with the wicker around it so my wife and I can have it with pasta. When we finish the bottle, I ask her for a candle to put in it, and she gives me a look.

[lagilman]

A Cabernet should never be boring!

[burger-eater.livejournal.com]

Thanks for saying so. I always feel kinda boring when I talk about the wines I like.

[fakefrenchie.livejournal.com]

Me, I like rich full-bodied tannic reds. But you already knew that. In addition to French wines, I have had Chilean wine that I liked and I love red zinfandel from California (but don't tell anyone in France).

[martianmooncrab.livejournal.com]

Come to Oregon, we even brew Sake out here.

Because of allergies, I cant drink red wine anymore, and can have some whites if I dont overindulge. I like the sweeter ones, and the dessert wines.

[house-draven.livejournal.com]

In reds, I like a nice Shiraz. I *used* to like Merlot about twenty years ago, when virtually no one made it. Nowadays I can't find anything that remotely resembles it, so I rarely get Merlot.

I'm a big fan of Gewurztraminer, though it's getting harder to find really good ones.

Once upon a time I was engaged to a man whose father ran Beringer (now retired for some years) and we'd get cases of little special wines they were experimenting with. One of the more charming customs the Napa Valley area wineries has is creating special, private wines to give as gifts to other winemakers. One year we received a Beaujolais champagne. I've never forgotten it. Crisp, cherry and blackberry and tickle-y bubbles.

And I'd like to speak up for the oft-forgotten Sauterne. Dessert wines are lovely with the right food pairing. Chateau D'quem is like drinking liquid gold. I would we could afford it more often, but perhaps then it wouldn't be special. I try to have it in the house for xmas dinner.

[lagilman]

And I'd like to speak up for the oft-forgotten Sauterne.

Mmm, sticky. Not forgotten here, I assure you! Although I prefer it before a meal, paired with something suitably savory. d'Yquem is d'lightful, although Rieussec is Very Nice and <much more affordable (for 'the royalty fairy came! levels of affordable, anyway).

[fakefrenchie.livejournal.com]

I tasted what was supposed to be a particularly fine Chateau d'Yquem, and didn't like it. I traded it for my husband's glass of St. Julien.