What's in your glass tonight?

Discussion in 'General Chit-Chat' started by Boatboy24, Jan 10, 2014.

Wine Making Forum

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  1. Nov 4, 2018 #4501

    Boatboy24

    Boatboy24

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    Palazzo Della Torre Allegrini - 2014. Always enjoyable.
     
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  2. Nov 9, 2018 #4502

    ceeaton

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    Broken Earth Winery 2014 Merlot (says from Paso Robles) - really intense fruit with nice oak (label says French barrels) but reminds me of my Diablo Rojo kit - seems like some residual sweetness, was expecting a much drier wine. Maybe the beer(s) I just drank messed up my taste buds a bit.

    Edit: flavor is getting drier the more I drink. I think the beer had something to do with my initial comment about residual sugars. A very pleasant glass of Merlot for a $10.39 bottle.
     
    Last edited: Nov 9, 2018
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  3. Nov 9, 2018 #4503

    Boatboy24

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  4. Nov 9, 2018 #4504

    ceeaton

    ceeaton

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    This 2015 Elouan Pinot Noir has greater depth and intensity than what is typical of Oregon Pinot Noir. Rich, ruby in color. Ripe cranberry, a touch of spice and fresh Bing cherry create an inviting bouquet with a subtle earthiness. The flavor profile shows red plum, bright cherry, minerality and dusty earth with a hint of sweet tobacco. The rustic layers of flavor are complemented by vanilla, spice and soft, refined tannins.

    Does the 2015 description match your 2016 wine? Almost picked that up yesterday instead of the Merlot, but it was a bit more expensive (like double the Merlot). And I am a cheap bastard, just ask my wife.
     
  5. Nov 10, 2018 #4505

    Boatboy24

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    With the exception of the minerality, spot on. I'm a fan. I've had the 2015 in the past and enjoyed it as well.
     
  6. Nov 10, 2018 #4506

    ceeaton

    ceeaton

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    There is so much carbonate hardness in our local water, I don't think I'd be able to taste minerality if it smacked me in the head.
     
  7. Nov 11, 2018 #4507

    geek

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    Last evening.

    IMG_7930.JPG
     
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  8. Nov 11, 2018 #4508

    cmason1957

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    A coffee Stout that my wife and I made back in late Sept. I must say, I like the relative quickness of brewing beer. 1541971787585.jpeg
     
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  9. Nov 11, 2018 #4509

    Boatboy24

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    Started with half a Guinness (the other half went into a batch of chili). Now onto the leftovers from today's bottling. It's about 60% Cabernet Sauvignon and 40% Petite Sirah and it is pretty darn nice.
     
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  10. Nov 14, 2018 #4510

    abrewkat

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    Just doing some quality control on a cheap kit I tweaked and racked yesterday. It was a $40 grocery store 7L kit (Australian trio- merlot, cab sav, and shiraz) that I added a fpac to in primary. Definitely tasting the fruit (raspberry) but it's pretty drinkable, for just being about 6 weeks in. Little light, but I figure it will work out to $2/bottle- and I'm enjoying it more than some $15 bottles I've had- so I'm not complaining. Can't wait to see how it ages out! This will be my interim/cooking wine and for when I'm needing a break from the fruit wine.
     
  11. Nov 15, 2018 #4511

    Turning Leaf

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    black box Pino griot, and I tasted 3 different carboys of apple cider, learning about winemaking! Hope we can be able to make more than I consume!
     
  12. Nov 17, 2018 #4512

    ceeaton

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    A $12 bottle of Chianti I picked up a few weeks ago. Good, but I just don't notice any heirloom tomatoes in the nose. False advertising in my opinion. Maybe the taster was gardening before he wrote his notes?

    Chairman's Selection®

    Quoted at $25.00*......Save $10.01

    “Contessa di Radda has a ruby red color. The nose opens with a large and intense bouquet of heirloom tomato. The palate is dry, balanced and slightly tannic. Perfect for accompanying first courses and red meats, it is ideal in combination with seasoned cheeses.”
    *Winemaker’s notes

    “Cherry and purple flowers with a melted wax note, lavender and spice. The palate is expertly balanced and complex.”

    Edit: I did cut some cheese while drinking a glass of this. Didn't really add anything positive to the experience. Wine does have some nice legs...
    Sorry, everytime someone mentions that a wine has nice legs, the above song comes to mind.
    Guess that dates me a bit...

    11-16-18_chianti.jpg
     
    Last edited: Nov 17, 2018
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  13. Nov 17, 2018 #4513

    sour_grapes

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    But was the cheese that you cut seasoned??
     
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  14. Nov 17, 2018 #4514

    ceeaton

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    So highly seasoned I had to leave the area for a few moments.
     
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  15. Nov 18, 2018 #4515

    Boatboy24

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    2015 RJS LR Aglianico. Probably one of the best red kits I've done in a few years. Lighter and less tannic than its commercial counterpart (as all red kits are), but the flavor profile is very much there. Nice wine.
     
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  16. Nov 19, 2018 #4516

    ibglowin

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    My new favorite house white. Spanish Txakoli. Complex, zippy, crisp, tart green apple flavors and a lovely sparkle of CO2 retained in tank during fermentation. Low alcohol. 11% ABV. Excellent with seafood, chicken and other white meats.

    Txakolina.jpg
     
  17. Nov 19, 2018 #4517

    geek

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    Last evening I opened a bottle of my first wine using juice buckets, maybe like 5~6 years old because I didn't keep good notes back then.
    I think this was a blend of Cab/Merlot, light in color and flavor but it was smooth actually and enjoyable.
     
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  18. Nov 22, 2018 #4518

    ibglowin

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    Jeeze this is still a monster! Settling in nicely with about 45 mins of air time. 75% Cab 15% Zin 10% Syrah.

    IMG_3796.JPG
     
  19. Nov 22, 2018 #4519

    Boatboy24

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    Was that made with grapes from George?
     
  20. Nov 22, 2018 #4520

    ibglowin

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    No that was my first year with the Denver wine club we had fresh grapes from a small vineyard in the Lodi AVA.

    George was 2011.

     
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