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  • She has a pretty good palate.Yes, professional chefs are pretty good at tasting things. Late to the party, haven't been on this thread because my drinking showed up elsewhere or things got busy.  Last night we kept the Piedmont theme going with some dolcetto.  This was 2014 Pecchenino san Luigi (their capitalizaion) Dogliani.  Seems like a negoc... Read More

    Forum post in the topic Whatcha drinking tonight?


  • Claudio's 90 day maceration is just a flat out anomaly.  He's trying something very interesting with fruit that fits the bill--going back to the long macerations that used to be the rule out of necessity.  It's a curiosity and he has to charge more because it's such a small production but requires quite a bit of additional attention. There are g... Read More

    Forum post in the topic Burgundy - Piedmont Dinner in...


  • It would have been nice to have a few more folks, since we like to get together with as many of you as we can.  We certainly had enough wine, thanks to JD. I'd say, yes, it's infanticide to drink 04 and 06 Barolo, but I think it drinks well younger, better than it used to, because some of what made it tough was faults in wine making.  Long macer... Read More

    Forum post in the topic Dinner in Oakland, Saturday 7/23


  • Foxall and I are getting together for a Burgundy and Barolo dinner in Oakland this Saturday. We may have a seat or two available for anyone willing to make some spur of the moment travel plans. Read More

    Forum post in the topic Burgundy - Piedmont Dinner in...


  • Yeah Greg, the thing about Cinema is we unconsciously think the actors and actresses continue to look as they did in the movies we saw them in. Am sure it took a lot of physical training and dieting and makeup to get the two as presentable as they were in the most recent Star Wars iteration. Harrison Ford, plane crash and all, seems to have weat... Read More

    Forum post in the topic "Whatever happened to..."


  • Well Al, it was a choice between them or Disney's 'TomorrowLand' or Superman's 'Man of Tomorrow' when I wanted to point to the innocence in the '50s and early '60s discussing how wonderful the world of The Future would be.BTW, there's a good article linked off Jazz music postulating, amongst other things, that the Beatles killed jazz while Elvis... Read More

    Forum post in the topic "Whatever happened to..."


  • Since dailies aren't usually wines that I store long term--good early drinkers like Barbera, Dolcetto, simpler Chiantis, roses, and whites--they don't actually take much storage space, and rarely in the basement.  They aren't going to go bad if the house gets up to 78-80 for a couple days (which is how long it takes to break a "heat wave" with t... Read More

    Forum post in the topic Lets see your AWESOME wine...


  • Post here about wines that used to satisfy, but for whatever reason (corporate buyout, founder dying, price gouging or other repositionings resulting from lusting lunges towards greater monetary reward, etc., etc. ad nauseum) have either disappeared or now become a disappointment. The more story, the better.I'll get the ball rolling with some si... Read More

    Forum post in the topic "Whatever happened to..."


  • One of the first things that comes to mind when a consumer envisions a winery is a huge stack of barrels. The amazing smell of wine soaked oak with its toasty, warm wood scent is intoxicating. As a winemaker, I never get tired of it. It always smells good assuming that the winery is taking proper care of their investment with cleanliness and san... Read More

    From the article Your Wine: It's All About the Oak!


  • Planning to do some exploring into Italy's other wine varietals, those without the fanfare or popularity of Sangiovese, Nebbiolo, Barbera, and Dolcetto, etc.First up is a Ruche with a few years bottle age by Montalbera, apparently a lighter wine that was traditionally brought out for special occassions...figure this should make for a nice aperti... Read More

    Forum post in the topic Italy's other Grapes


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