No, I had some of that hot wine in Hitler's eagles nest in obersalzburg Bavaria but wasn't impressed with that either. I like beer.
only when it comes to red wine, for white I prefer New Zealand, Marlborough region honestly I'm fussy with wine, for me a red needs to be very smooth, if it's even remotely like a vinegar I won't touch it... nothing smoother than an Australian red, do yourself a favour and try it
I don't really like beer. I hardly ever drink alcohol anyways. If I do, it's going to be a mixed drink or a glass of wine (except I think I might be allergic to red wine now! )
Not a big fan of white at all. As soon as I have emptied this bottle of Portuguese crap I'll march down to the alcohol monopoly mad to check out the Aussie-shelf.
why bother with the Portuguese crap in the first place...if you're not going to drink a good wine stick to water
I have had $35 bottles of Schloss Volrads Liebfraumilch years ago, $30 bottles of Cooper Mountain wine (excellent!), and $24 bottles of Cabernet from Hood River Winery that was outstanding, but I find Two Vines to be excellent and it costs about $5.79 per bottle! They make a great Shiraz and Cabernet. I haven't tried their white wines. Also, Willamette Valley Reisling is tops. But I haven't found a Melbec or Chardonay that I would buy.
Spent time touring the Tuscany region of Italy recently and got to sample some surprisingly great Chianti Classico's. I keep a good collection of wines on hand (built my own wine cellar) with Napa, France and Italy being among my favorite. In my opinion, once you start drinking Napa Valley wines, such as Joseph Phelps or Duckhorn, all other America wines pale in comparison. Even Sonomo County. But to each their own.
I have tried them and Spanish wines as well. Malbec's from Argentina are very tasty. Although, they tend to give me a bit of a headache. Most of the reds from Napa, France and Italy do not. I wonder if it could be the chemicals they are using on the fields and on the grapes? Next time I think of it, I'll give my favorite Argentinian Malbec the open bottle test. Open a bottle, swirl a small amount in the bottom of a fresh glass and leave it for 2-3 hours to oxygenate. In that time (according to the last winemaker we visited in Tuscany) the fruit should open up and you will get a full taste of the area the grapes grew. He said, if it tastes like chemicals and is unpleasant to drink, they use chemicals on the fields and they get in the wine. Great, now I'll have to crack a bottle tonight!
I know that there are good wines in Spain ant when I visited this country I tried something. But... but.. But... Maybe I wasn't lucky... Other words I prefer wines of Portugal. I think they do not obey a technology. What do you think about wines from Chilli? I believe that was a fusel oil Ahh Italy... Bel paese! Vino e carno! Questo e' qualcosa di cosa posso solo sognare! Sorry,I'm dreaming Buon appetito signore!
Chili has some good wines and to be honest South America is underrated for their good wines, in general. Have you been to San Gimignano? One of my favorite places in the entire world. Someday, I will spend 3 months there...cooking, eating, drinking.... Still, there is something about those grapes in Italy. Might just be the combination of the food and wine.
Unfortunately no. I worked in University of Bologna. It's more North. There is a most popular wine is sangiovese. But Tuscany I believe a more beautiful part of Italy. And Chianti is the best mark of Italy.
They are OK, I guess. Better than the New York wines I have tried and on par with Oregon. My neighbor just visited a winery in Texas Hill Country called 1851 and he brought back a bottle for me. Said it was excellent. I still have to try it, but I am looking forward to it. https://www.1851vineyards.com/
I keep two bottles of wine. One nice bottle for whatever the meal requires and the other one a 'one taste fits all' table wine. As a table wine I have found that the Bulgarian 'Leva' rosé goes with just about anything and tastes rather good. Recently however I decided to try something else and I brought home a bottle of French Puychéric rosé. Here's the description: "Making an outstanding rosé starts in the vineyards. In the cellar I add my personal touch to it." signed, Isabelle Pangault . It even has a sticker on the bottle proclaiming, "Best value 2016". Well the Puychéric is just slightly more expensive than the Leva and it taste like ****. So why did it get the distinction of 'best value'? In fact it is only narrowly better than the most primitive Lambrusco, for God's sake! Has anyone else tried these wines and disagrees with me?
I was very close buying a Puycheric once, but the colour scared me away. Seems like some sort of girl stuff to me. The description too with all those berries. It screamt "saft och bullar" to me.
What a great question !!! For me, I have several wines that I like. I fortify most of my wines with moonshine (EverClear) to give them more bang by the glass. For refreshment or with fish and/or seafood I like Pinot Grigio. With red meat I like Pinot Noir or Fruity Sangria. For dessert I like Mogen David which is like a very sweet Port. Goes good over ice cream or cheesecake too. For cooking exotic red meats like venison or lamb I like Port. For cocktail reception events I like any sparkling white or pink -- they all taste the same to me.
Lol. Why did you recommend it then? Rosé is generally way too girly for me. I like normal red wine. Vid första anblicken trodde jag bilden föreställde något helt annat.
I didn't recommend it. I merely said the Bulgarian Leva is a fair table wine, while the French Puycheric is dog ****. Rosé can be good if it's 'good'. Next time you're att Systemet pick up a bottle of a 'good' rosé and you'll see what I mean. 'Girlie' is sweet white or bubbly. There are some nice rosé that are neither sweet nor bubbly. Try a rosé that's more expensive than what you you usually drink to start with. Rosé goes good with almost anything: meat, fish, fowl, salad, osv.
