Discussion in 'General Chit-Chat' started by Boatboy24, Jan 10, 2014.
Whattsamatta? You guys can't find Blue Label?
Drinking my pears. Harvested in January 2018 ( Southern Hemisphere harvest time) . Pear wine. Bartletts. 12% abv. Perhaps lacking a lot of flavour - but a very pleasant quaffer when served refrigerated..
Topped my EM Brunello wine I made late last summer with my first Brunello wine. Had a glass left over, it's 33 months old and getting better (I think I last tried at the NE wine meetup at Split Rock).
Had the last large glass of this (Contessa di Radda Chianti), been vacuvin'ed for 11 days now. I disagree with the slightly tannic description, it's still very tannic. I poured the glass 45 minutes ago and I think it's tightening up a bit more, like a nice breast does when it hits cold air (I talking chicken breasts on the way to the outdoor grill here).
Last bottle of my 2011 El Disidente' made from fresh grapes from FVW. Feeling a little sad that they are only days away from closing their doors. 56% Merlot, 22% Cab Franc, 11% Malbec, 11% Petit Verdot. Plenty of life left in this wine. Needed about 30 mins of airtime which it got while I was making the Pizza.
In a similar vein, I drained the last of one of my first kits, a 5-yr-old CC Showcase Amarone. It was not the first kit I made, but it was the whole reason I got into winemaking, id est, to make bad Amarone. I decided to make two kits before that one to get my feet wet. Still, it was sad to see this one go, as it was the end of an era. It honestly isn't all that great (probably beginner's mistakes), but it had a lot of sentimental value.
Wifey and I enjoyed a left over glass from back sweetening an Island Mist Raspberry/Peach Sangria (started last March). For some unknown reason (probably drinking) I put half of the flavor pack in for the primary ferment, and discarded the leftover 750 ml (about half) that I'd normally put in to finish the wine after stabilizing. So had to come up with an alternate plan, which included some sugar and a quart of Peach/White Cranberry Ocean Spray fruit drink. Actually turned out pretty well to this point (resting for a day before I bottle it). Not disgustingly sweet like it's supposed to be, and the peach flavor really stands out. The bestest thing is that my wife prefers the less sweet wine. It's only a matter of time until she comes to the "dry side".
At a church Christmas party
How sweet? I just finished one off at 1.003. Wifey said she doesn't like the overall flavor of a muscat (which I love, but not too sweet) so I made the wine mine, on the dryer side.
Also had a sample of a Cranberry Chianti (from a 2017 Chilean juice bucket). Had the SG up to about 1.001. Wifey wanted more sweetness (which will pull a bit more cranberry flavor out) so I upped it to 1.005. Will let it settle tonight and try tomorrow before bottling.
Dandelion wine that I made 2 yrs ago. Tasty.
Last night, we quaffed a bottle of CC Showcase Walla Walla Cab/Merlot. Still the best red wine I have ever made. After 53 mos., I am now down to 9 bottles.
Tonight's pairing with Sous Vide Tri Tip. 2010 Gorman Winery "The Bully" Red Mountain Cabernet Sauvignon. Needed about an hour of air time and then it was singing all through dinner.
3 year old bottle of black berry wine. Outstanding when your nose hits the glass and nice finish. Excellent, but only one more bottle remains.
I will enjoy this one!!
Nice little article from the Seattle Times.
Cheers to Costco! A sommelier picks his 5 favorite bottles of Kirkland wine:
Complete scoring of all the Costco Kirkland Signature wines:
I've had the Ribera del Duero. It's outstanding.
I wish Costco sold wine in PA, I'd actually drive to Harrisburg to get some.
And? (looking for some flavor descriptions and whether or not it's ready to drink, I assume yours did some barrel time)
That bottle isn't looking too full, is it?
You're more perceptive than I am. I didn't even notice. Enough sed.
Separate names with a comma.