Already did. Don't want to be hungover when I head to NYC tomorrow!Yes, it is.Are you partaking as well?
You say you don't care for sweet, yet German Rieslings???I've had perhaps one that didn't curl my toes (in a sickly sweet bad way), but in general I avoid them. I suppose if you are going drier white they'd be palatable, but I have not found many old world wines that I cared to casually drink (whether for taste or for price). I do have to nod at your hysterically expensive Barbarescos (working as a hostess in fancy french restaurant I had the good fortune to taste them), and am curious if you care for any California wines. I went to Napa and Solvang previously on wine tasting forays and enjoyed some of what I had muchly.
The Germans have a pathological need to classify everything. Among German Rieslings that qualify for the Prädikatswein designation (highest category):
From relatively dry to extremely sweet:
Kabinett
Spätlese
Auslese
Beerenauslese
(Eiswein)
Trockenbeerenauslese
Eiswein (ice wine) is produced through a distinct process, but they are generally about as sweet as Beerenausleses. There are additional trocken (dry) and halbtrocken (half-dry) modifiers to confuse you further, even though the Prädikats are already based on must density (i.e. grape ripeness and sugar content), and further "special" classifcations, including Goldkapsels, multiple stars, and an obtuse vat system, can indicate extra ripeness.
But yes, there are completely bone-dry German Rieslings. The very best of them (Grosses Gewächs/Erstes Gewächs) are the equal of the best white Burgundies from the top producers in the Côte de Beaune. Just like any other wine, the producer is the most important variable. Look for Dönnhoff, J.J. Prum, Weingut Keller (among others) for the really good stuff.
As for Californian wine, there's plenty that I like. Napa is especially strong for Cabernet Sauvignon (whether as 100% or as a Bordeaux-style blend). On the other hand, Pinot Noir and Chardonnay are tricky, as you'll have to pick specific regions (e.g. Russian River Valley, Anderson Valley, Sonoma Coast etc.) and producers (Rhys, Arcadian, Copain etc.). More obscure grapes tend to fare less well.
I'm sure this won't scare you off but I've heard this is a sort of bad idea!
You ALWAYS want to go to BevMo! I still have 2 bottles of wine, 16 year old scotch and sake to keep me content this weekend.
mmmgh I demand you identify this whiskey
I like to keep my secret lair, well, secret.
Aberlour. ^_^ Be jealous. Go ahead.
Sure, I've been to several tastings, though not as often lately. Wine is probably my preferred beverage.Wow. Do you go to tastings often, or is wine just a hobby/preferred beverage? Rare that I meet anyone under 50 that is so knowledgeable. The question is, do you know as much about beer?
Excellent choice.
Rochefort! Woooooos
Also a delight on the tongue. I actually prefer Aberlour for the money if I get my choice.
Ciabatta topped with apricot jam, brie, prosciutto, pate and honey is my evening repast. And wine, of course.
A bad episode with Tequila in the past now makes me gag when I smell it... >_<Really? How interesting. I hated the taste when I first tried alcohol (19), but I've since explored all areas with an open mind and I quite enjoy the taste of beer, wine, sake, good vodka (ever tried Saaga Vodka? Estonian), etc. Cocktails I do like to a degree, but they give me the worst headaches.
Yeah, Rochefort is great! I'm glad I can find Rochefort 10 pretty easily.
You can often find Laphroaig 10 and Talisker 10 at good prices. Actually, the last bottle of Lagavulin 16 I bought was on sale for $50.
You cruel, irredeemable bastard.
I usually see Aberlour and Lagavulin both for ~52ish. Laphroaig is one of my regular buys. ahh, the peat.
Winner!
Sorry, full disclosure I am a natural talent at interpreting clues given in pursuit of guessing the correct beer someone happens to be drinking at a given time.
dos equis
You cruel, irredeemable bastard.
I'm sorry, that was harsh. I haven't had 10 in 5 years, and that was in Belgium. :lol
I usually see Aberlour and Lagavulin both for ~52ish. Laphroaig is one of my regular buys. ahh, the peat.
So do I. I've moved on from my Shiraz to a small glass of Moldovan Vodka. There's a reason you've never had it before.
So do I. I've moved on from my Shiraz to a small glass of Moldovan Vodka. There's a reason you've never had it before.
However, not all is lost...
Yeessss, my pretties, caramelize.... just like that...
You need to go again with a different group! Did you eat anything good while you were there?
Like them both.
Next time you go to NYC, I'd advise a visit to Mayahuel. Many people consider Phil Ward to be the best bartender in NYC, and as the former head bartender of Death + Company, he was largely responsible for its current reputation of being one of the premier cocktail bars in the country. Now he's committed to tequila and mescal; if he can't convince you, no one else can.
Hey, at least I didn't say Westvleteren 12!
