Easy

• November 2009

  I recently bought a few bottles of Resonata Nero d' Avola, 2006, for $13.00 or ... those he sampled, it is very easy to drink. Got compliments on it at a small dinner party a week ago. I recommend it.

  Forum post in the topic Nero d'Avola by AdamJefferson

  
  

• November 2009

  Also a fan of the Sicilian Nero. So far only tried a few (Corallo, Canapi and ... that they're a little too easy to drink. ^_

  Forum post in the topic Nero d'Avola by GhostLemur

  
  

• November 2009

  Hello, Let me start off by saying that I'm a complete wine nooblet, but the ... database and doesn't make it easy for consumers to differentiate the name of the product from the name of the producer and/or appellation and/or grape variety used and/or any other bit of info - let's... Read moreHello, Let me start off by saying that I'm a complete wine nooblet, but the ... database and doesn't make it easy for consumers to differentiate the name of the product from the name of the producer and/or appellation and/or grape variety used and/or any other bit of info - let's just they're trying to jam every info possible in a single field. Here's a comparison of what they're using now (left), and the proposed modification to clear it up (right): !http://img39.imageshack.us/img39/1041/naming.png! The reasoning is basically this: I assume the average consumer doesn't know much about wines, and instead of *changing* the name of a product, I propose to simply clarify the information carried in the name by splitting it up in chunks. First line: Name of the product, along with the appellation (if there's one) Second line: Name of the producer/vineyard/etc. Third line: Year (on its own line mainly to allow some space) Now the actual name of the product seems to vary a lot; for instance, Old World wines typically have their own name, sometimes along with the cépage used and the appellation is put at the end (in the image above though, Aloxe-Corton is an appellation put at the beginning). However, many New World wine names use the cépage as the actual name and little else. I'd be extremely grateful if you, as wine enthusiasts and experts think this holds up, if it's useful, if this can be relatively easy to apply to pretty much all wines, or if you think this is overkill, doesn't help, etc. Your feedback is highly appreciated. Many thanks    (hide)

  Forum post in the topic Naming convention of wines -... by crsh1976

  
  

• November 2009

  Beaujolais Nouveau can be delicious with lots of red fruit and flowers on the ... to be simple and filled with easy conviviality. And it helps the bottom line of many of your favorite Burgundian négociants... The problem is that the price for a decent, well-made example has crept... Read moreBeaujolais Nouveau can be delicious with lots of red fruit and flowers on the ... to be simple and filled with easy conviviality. And it helps the bottom line of many of your favorite Burgundian négociants... The problem is that the price for a decent, well-made example has crept up over the years and some cheaper bottles taste more like stems than grapes. I find that, today at least, you can usually get better luck with Beaujolais-Villages Nouveau - with or without the Commune name. I almost always drink a bottle of Nouveau upon release; it's a fun thing to do, usually pleasant, harmless and a bit indicative of the vintage. I like this latter bit of information because I do indeed enjoy Beaujolais from the better communes like Fleury, Moulin-à-Vent and Morgon. And contrary to popular misconception, some of these wines can improve in good vintages with 5 years or more bottle aging. So enjoy. Without guilt    (hide)

  Forum post in the topic Happy Beujolais Noveau!! by zufrieden

  
  

• November 2009

  I just picked up a couple of bottles of the Dubouef 2009 Noveau. It was pretty ... into wine due to gamay's easy, fruity light style. To some hard core red lovers, I could see Beaujolais and the noveau especially being way too young and sweet, but I was curious who here enjoys... Read moreI just picked up a couple of bottles of the Dubouef 2009 Noveau. It was pretty ... into wine due to gamay's easy, fruity light style. To some hard core red lovers, I could see Beaujolais and the noveau especially being way too young and sweet, but I was curious who here enjoys beaujolais or on the once a year noveau date, gets that. It is also a solid option for Thanksgiving, Christmas, or any holiday due to its accessibility to a wide range of people and workability with foods. Thoughts? Stories? Favorite years    (hide)

  Forum post in the topic Happy Beujolais Noveau!! by VegasOenophile

  
  

• November 2009

  I am curious why nobody has mentioned the proverbial home of Cabernet Franc ... Generally, these wines are easy drinking and quite pleasant but carry over too many herbaceous and weedy notes that compare unfavorably (in my opinion) with wines made from the related Cabernet... Read moreI am curious why nobody has mentioned the proverbial home of Cabernet Franc ... Generally, these wines are easy drinking and quite pleasant but carry over too many herbaceous and weedy notes that compare unfavorably (in my opinion) with wines made from the related Cabernet Sauvignon and hailing from warmer climates and/or vintages. Be very selective. Less susceptible to these caveats is California where Cabernet Franc wines are being redefined as dense and interesting yet early maturing - a possible advantage for those who don't like to wait. There some impressive examples from Northern California, but expect to shell out considerable lucre for your indulgence if you seek the best quality.    (hide)

  Forum post in the topic Cabernet Franc by zufrieden

  
  

• November 2009

  I'm easy to categorize on this scale. I bought my first Bordeaux futures in 1976 (Duhart Milon), and definitely don't follow the crowd. Don't get me started about overoaked Chardonnay or overripe and overpriced CA reds. I am definitely a Francophile and an enthusiast who knows the... Read moreI'm easy to categorize on this scale. I bought my first Bordeaux futures in 1976 (Duhart Milon), and definitely don't follow the crowd. Don't get me started about overoaked Chardonnay or overripe and overpriced CA reds. I am definitely a Francophile and an enthusiast who knows the UPS delivery man quite well.    (hide)

  Forum post in the topic Interesting Wine Study by... by schellbe

  
  

• November 2009

  Thank you Dmcker. I share your opinion about permits... As long as what you do ... So far the soil is easy to remove and we stay away from the foundation. And don´t worry about the wine in my blood. As labor is cheap down here in Mexico I don´t do the physical labor myself...... Read moreThank you Dmcker. I share your opinion about permits... As long as what you do ... So far the soil is easy to remove and we stay away from the foundation. And don´t worry about the wine in my blood. As labor is cheap down here in Mexico I don´t do the physical labor myself... besides opening up the bottles of course. I was thinking about the kitchen as well, especially the oven... but then I don´t use it that often and hot air goes up, so I don´t know how much this would affect the temperature below...lets se    (hide)

  Forum post in the topic Building my underground wine... by Degrandcru

  
  

• November 2009

  Bottom line & at least in my mind- Snooth has found so many wine lovers happy ... happy to join because it's easy to use in a friendly environment. There is no "snob" in the "Snooth", and if I want to follow even the smallest of wineries on, say Cape Cod- I can either join a group... Read moreBottom line & at least in my mind- Snooth has found so many wine lovers happy ... happy to join because it's easy to use in a friendly environment. There is no "snob" in the "Snooth", and if I want to follow even the smallest of wineries on, say Cape Cod- I can either join a group that exists and that shares my passion- or start my own that brings together those, from all corners, that may share it as well. It's a unique "cuvee", and you guys all deserve credit for continuing to open doors for the free spirits and geeks amongst us all to enjoy each and every harvest, as well as share it with strangers now friends. Props & cheers about the users. MORE props and hearty cheers for what Snooth is becoming    (hide)

  Forum post in the topic 250,000 registered users by ChipDWood

  
  

• November 2009

  OK, maybe I'm getting a little carried away with my experimentation. This ... like it, so this was an easy choice for me and my guests. Unless you're from the Netherlands, Japan, or only a few other places I can think of if you give me a moment, it might be a bit offputting. But... Read moreOK, maybe I'm getting a little carried away with my experimentation. This ... like it, so this was an easy choice for me and my guests. Unless you're from the Netherlands, Japan, or only a few other places I can think of if you give me a moment, it might be a bit offputting. But this dish was delicious, and a very good match for the cabernet/merlot blend. Next time I'm thinking of trying it with some garnachas or tempranillos.... D9sus4, I don't have the recipes written down, so I'll have to think a bit then take the time to write them out. Won't be this week, nor likely next, I'm afraid...    (hide)

  Forum post in the topic Seafood and Red Wine by dmcker

  
  

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