Wine

[coollino]

Use it for sauces mate.

You can even freeze it in an ice cube tray for this purpose I'm informed.

I usually have a bottle of red open, lasts fine for a few days. Although i think 3 is the maximum I've kept it for without finishing, can't speak for it's reliability after that.

I had a Spanish red, which had no added sulphates, on Friday. Had a bit left, so had some on Sunday; it had turned and tasted like cereal. It was awful.

Think I was just unlucky, never really had that problem before.

 

[Spadge Vernacular]

Got to give a nod to Italy and some of the gems produced there. A seriously good heavy wine for a cold night doesn't get much better than Amarone or its little brother Valpolicella Ripasso. Unlike other wines, these two styles are not made with fresh grapes. Amarone is made from grapes dried for 3 months, Valpolicella Ripasso from 2 fermentations, the first with fresh grapes, the second with Amarone skins. The results are stunning. Amarone has deep mature dark fruit, plums and balsamic flavours often around the 14% strength. VR bringing black cherries and raspberries and lighter. Both truly world-class when you find a competent producer.

 

[Spadge Vernacular]

I had a Spanish red, which had no added sulphates, on Friday. Had a bit left, so had some on Sunday; it had turned and tasted like cereal. It was awful.

Think I was just unlucky, never really had that problem before.

Natural Wine is a growing area akin to the Real Ale movement. Some good stuff being produced though I did get one once that smelt like the flatulence of a Wart Hog.

These retail them https://www.buonvino.co.uk/

 

[Billy Dean]

You can drink it the next day!

Yeah I know but I still end up wasting some

 

[Spadge Vernacular]

Got to give a nod to Italy and some of the gems produced there. A seriously good heavy wine for a cold night doesn't get much better than Amarone or its little brother Valpolicella Ripasso. Unlike other wines, these two styles are not made with fresh grapes. Amarone is made from grapes dried for 3 months, Valpolicella Ripasso from 2 fermentations, the first with fresh grapes, the second with Amarone skins. The results are stunning. Amarone has deep mature dark fruit, plums and balsamic flavours often around the 14% strength. VR bringing black cherries and raspberries and lighter. Both truly world-class when you find a competent producer.

Staying with Italy two absolute stunners but can come at a premium, Barolo and Barbaresco.

Deffo four Italian wines that you all should try at some point if you like wine.

 

[witchdoc187]

I live in a wine region in Spain, surrounded by grape fields. I use the discarded vines for my fire. You can buy 3l for €5 for a severe headache, but there's really nice cheap wines everywhere here.

 

[Billy Dean]

Staying with Italy two absolute stunners but can come at a premium, Barolo and Barbaresco.

Deffo four Italian wines that you all should try at some point if you like wine.

I’m not familiar with the Italian stuff really. Had a half bottle of Chianti the other day. That was pretty good. Had half of it one day then finished it off the following day. Actually tasted better the following day.

 

[Ivo]

Laithwaites are decent, they've got some cracking Portuguese red wines at the moment.

 

[-Rob-]

I went to an ASK restaurant in 2002 and had a glass of Lugana white that was so good I had to hunt it down. The only place I could find it was a wine warehouse that sell in a minimum quantity of 12 bottles and at £9.95 a bottle it wasn't cheap to get 12 but I bought a crate anyway. A few weeks later after drinking it all I went back to get some more and found out it was a limited run from a small vineyard so they won't be getting any more in.
I've just googled it and found Asda now sell a Lugana white so I'm going to get a bottle and see if it just has the same name or whether it's a new batch from the same vineyard. Even 19 years later I'm pretty sure I'll be able to remember the taste to know if it's the same.

 

[Spadge Vernacular]

I’m not familiar with the Italian stuff really. Had a half bottle of Chianti the other day. That was pretty good. Had half of it one day then finished it off the following day. Actually tasted better the following day.

Red wine likes to breathe, the younger the wine the longer the better. You'll get more complexity if you allow this - I'll often decant a red and have it over a couple of nights.

 

[Spadge Vernacular]

If you are interested in wine I would say it is worth considering a membership with the Wine Society. When you pay you are buying a share. It is a "consumer co-operative owned by its members and exists exclusively for their benefit"

Holding a share - Governance - About Us

Holding a share, Governance, About Us, The Wine Society

www.thewinesociety.com

 

[ParisToffee]

Just went through a bottle of Franck Phélan, a nice Saint Estéphe

 

[anton66]

Red wine is for a sauce and white wine in a bag is for drinking.
That’s all need to know.

 

[Diogenes the Cynic]

I had a Spanish red, which had no added sulphates, on Friday. Had a bit left, so had some on Sunday; it had turned and tasted like cereal. It was awful.

Think I was just unlucky, never really had that problem before.

Yeah think so mate it can be a bit hit and miss sometimes. I've lost corks etc and usually use folded kitchen roll as a makeshift cork and its by and large fine for a couple of days.

Red wine can be put in the fridge to keep longer too if anyone's not really aware. Sounds self explanatory but a lot of people have a "never chill a red" mindset. If you need to preserve it desperately, stick in the fridge and return to room temp before drinking as wished.

 

[Mutzo Nutzo]

Just started sampling Italian wines from the Puglia region and I can highly recommend Christian Patat Appassimento.

There’s a lot going on - tastes bloody lovely