****OFFICIAL WHAT WINE ARE YOU DRINKING THREAD****

[OSA]

Going to go well with my Angus beef PorterHouse and Chicken Burgers...



Mine is a 2008 though.

[BUBBLES]

[limitles]

Going to go well with my Angus beef PorterHouse and Chicken Burgers...



Mine is a 2008 though.

Do you drink straight from the bottle and do you use the bottle for fluffy related activities?

[Fergie72]

I tried this at Vic and Anthony's the last time I was in Vegas. I liked it so well that I picked up a bottle when I got home.

[hutmaster]

A damn good wine!

[NaturalBornHustler]

Only fags drink wine.

Real talk.

[PLOL]

Only fags drink wine.

Real talk.

Hey, I dr... oh, okay.

[OSA]

Only fags drink wine.

Real talk.

So all Italians are fags?

I'll make sure to tell Vinny and Angelo that they are fags.

[Vwls]

I love a dry woody red. With everything. Cabs and some Merlots fill the bill - sometimes a merlot, although many are too sweet. There are also some red Zinfandels that are fabulous but like merlot, you have to be wary of sweetness. Wine should enhance your enjoyment of food - that is its purpose. It's not meant to be let's get wasted material.

[Steve-O]

Going to go well with my Angus beef PorterHouse and Chicken Burgers...



Mine is a 2008 though.

This is a great reasonably priced red, one of me and my wife's go-to wines. If you like this you can try an Oberon Cabernet (2008-2009), And pretty much any Malbec (which used to be used only for blending but has become popular in South America). If you want something a little pricier try a $35-$40 Barolo. I like pretty much any Italian or Spanish red, and a decent Bordeaux is good too.We're usually in the $15-$25 price-point for reds.

If you want a white wine (I'm not a huge fan) I recommend a Moscato, even the $7 bottles are ok and it pairs well with fish or spicy food.

And for the people who knock wine, just realize that beer is only popular because it's cheaper, wine is better all-around.

[OSA]

Going to go well with my Angus beef PorterHouse and Chicken Burgers...



Mine is a 2008 though.

This is a great reasonably priced red, one of me and my wife's go-to wines. If you like this you can try an Oberon Cabernet (2008-2009), And pretty much any Malbec (which used to be used only for blending but has become popular in South America). If you want something a little pricier try a $35-$40 Barolo. I like pretty much any Italian or Spanish red, and a decent Bordeaux is good too.We're usually in the $15-$25 price-point for reds.

If you want a white wine (I'm not a huge fan) I recommend a Moscato, even the $7 bottles are ok and it pairs well with fish or spicy food.

And for the people who knock wine, just realize that beer is only popular because it's cheaper, wine is better all-around.

Will try. I have bought the Mondavi and the Kendall Jackson of same year and type. I liked the KJ a lot more and its probably my favorite in that price range.

I am going to sound like Giamatti but Merlot tastes like watered down shit. Cabernet is my favorite then followed by Syrah and Pinot Noir when I am feeling non Cabernet-ish.

[Steve-O]

This is a great reasonably priced red, one of me and my wife's go-to wines. If you like this you can try an Oberon Cabernet (2008-2009), And pretty much any Malbec (which used to be used only for blending but has become popular in South America). If you want something a little pricier try a $35-$40 Barolo. I like pretty much any Italian or Spanish red, and a decent Bordeaux is good too.We're usually in the $15-$25 price-point for reds.

If you want a white wine (I'm not a huge fan) I recommend a Moscato, even the $7 bottles are ok and it pairs well with fish or spicy food.

And for the people who knock wine, just realize that beer is only popular because it's cheaper, wine is better all-around.

Will try. I have bought the Mondavi and the Kendall Jackson of same year and type. I liked the KJ a lot more and its probably my favorite in that price range.

I am going to sound like Giamatti but Merlot tastes like watered down shit. Cabernet is my favorite then followed by Syrah and Pinot Noir when I am feeling non Cabernet-ish.

I agree, I'm not a merlot fan, but it's ok (even as the main grape) in a blend. I was about 99% cab frinker until me and the wife joined a Wine club so we try a bunch of differnet grapes (all reds) in the $15-$25 price point. Honestly, there have been only a couple I haven't enjoyed, and I think it was just the vintage as I've tried other vineyards and liked them. I recommend going to a wine tasting too, they are pretty fun and you'll be surprised with some of the finds you discover.

If you like Cabs and Syrah/Shiraz, definitely try Malbecs. Rodney Strong makes a decent mid priced Cab as well, I think it's like $14-$15, but the Oberon is my favorite for that price-point, usually $18-$22, but worth the extra couple of dollars a bottle.

The Waxed Bat has a good Cab/Shiraz/Merlot(?) blend. Greek Cabernet's are a little milder and a nice change of pace too, but usually you're looking at $20+ a bottle.

[TheTemplar]

Jesus Christ, I just got the sweats.

[SixToedPete]

Going to go well with my Angus beef PorterHouse and Chicken Burgers...



Mine is a 2008 though.

This is actually a nice thread started by OSA.

Francis Coppola produces some fine wines.

Although The Reverse Wine Snob (an excellent wine website btw) was unimpressed with the 2008 FC Claret, he loved the 2009 (pictured). I disagree because 2008 was a tough weather year for CA vineyards and the wine OSA enjoyed is a great value.

You can find that wine for @ $20 (even less at wholesale outlets) and I'm all for great $20 bottles of wine.

[OSA]

Not that it matters, however, a lot of wines flirt with the 20 dollars per bottle as it seems to be the threshold for many buyers. The Louis Martini CS listed on their front page is almost always over 20 a bottle, but when I tried it, it tasted..whats the word....uninspiring.

I used to shop at Busch's and there used to be a wine specialist there sometimes. Nice guy, a lot of people don't talk to him cause they risk sounding foolish or think he will up-sell them on expensive wines but they are such a wealth of knowledge and quite pleasant to talk to. I highly advise just speaking to one of them as they will impart a lot of wisdom, for free and you will have a much better understanding of wine after a 10 min chat.

[Vwls]

Had this tonight with dinner... Don't really recommend.

[Hockey Guy]

I did a bunch of winery touring in the Niagara region of Ontario the last 2 years & have in the last 7-8 years put together a pretty extensive wine cellar. I have a little of everything. I have many bottles that would retail in the $100 range(mostly dry(0) reds)& my most expensive is a 2002 Pilleteri Family Reserve Trivalente that was being sold last summer for $172 & was only available @ the winery I think. It won't last much longer since I plan to open it on our 25th anniversary this summer.

A lot of the cheaper full bodied reds can actually turn out o be great wines if they are served at the proper temperature & aerate them using a decanter about 20 minutes before serving. Letting the wine breathe before serving is important in any red wine. If you don't have an aerating decanter I'd open the bottle about 1/2 to an hour before serving. It makes a big difference.

[OSA]

I did a bunch of winery touring in the Niagara region of Ontario the last 2 years & have in the last 7-8 years put together a pretty extensive wine cellar. I have a little of everything. I have many bottles that would retail in the $100 range(mostly dry(0) reds)& my most expensive is a 2007 Pilleteri Family Reserve that was being sold last summer for $172 & was only available @ the winery I think. It won't last much longer since I plan to open it on our 25th anniversary this summer.

A lot of the cheaper full bodied reds can actually turn out o be great wines if they are served at the proper temperature & aerate them using a decanter about 20 minutes before serving. Letting the wine breathe before serving is important in any red wine. If you don't have an aerating decanter I'd open the bottle about 1/2 to an hour before serving. It makes a big difference.

I usually let it sit open for 10-15 min since I am impatient and food is done. If you ever have overcrowding I would gladly pay for shipping for you to send me one....lol

[Steve-O]

I did a bunch of winery touring in the Niagara region of Ontario the last 2 years & have in the last 7-8 years put together a pretty extensive wine cellar. I have a little of everything. I have many bottles that would retail in the $100 range(mostly dry(0) reds)& my most expensive is a 2002 Pilleteri Family Reserve Trivalente that was being sold last summer for $172 & was only available @ the winery I think. It won't last much longer since I plan to open it on our 25th anniversary this summer.

A lot of the cheaper full bodied reds can actually turn out o be great wines if they are served at the proper temperature & aerate them using a decanter about 20 minutes before serving. Letting the wine breathe before serving is important in any red wine. If you don't have an aerating decanter I'd open the bottle about 1/2 to an hour before serving. It makes a big difference.

I've been told that just below room temperature is perfect for reds, so I'll occasionally throw the bottle in the fridge for 15 minutes before drinking since I haven't gotten my wine refridgerator i showed my wife a year ago

Iagree that many $15 bottles are as good as some of the more expensive ones

[Hockey Guy]

I did a bunch of winery touring in the Niagara region of Ontario the last 2 years & have in the last 7-8 years put together a pretty extensive wine cellar. I have a little of everything. I have many bottles that would retail in the $100 range(mostly dry(0) reds)& my most expensive is a 2007 Pilleteri Family Reserve that was being sold last summer for $172 & was only available @ the winery I think. It won't last much longer since I plan to open it on our 25th anniversary this summer.

A lot of the cheaper full bodied reds can actually turn out o be great wines if they are served at the proper temperature & aerate them using a decanter about 20 minutes before serving. Letting the wine breathe before serving is important in any red wine. If you don't have an aerating decanter I'd open the bottle about 1/2 to an hour before serving. It makes a big difference.

I usually let it sit open for 10-15 min since I am impatient and food is done. If you ever have overcrowding I would gladly pay for shipping for you to send me one....lol

LOL, we have been discussing when we were going back to replenish the cellar. We're down to 37 bottles so no real overcrowding problem.

The 10-15 min is okay in that at least you're doing that. If you love wine, especially reds, I would invest in the aerating decanter. It basically breathes your wine by pouring it through what would take a good hour standing in the open bottle to achieve. It's perfect for you impatient types...lol