Versatile

• November 2009

  I have not read this entire thread so I may be repeating what someone has ... smoke and ash, and a great versatile flavor! I've had it with many full bodied wines but one sticks out, CigarZin (2006 Zinfandel) by M. Cosentino. I know, it sounds like a gimmick! I am not one to fall... Read moreI have not read this entire thread so I may be repeating what someone has ... smoke and ash, and a great versatile flavor! I've had it with many full bodied wines but one sticks out, CigarZin (2006 Zinfandel) by M. Cosentino. I know, it sounds like a gimmick! I am not one to fall for those but it is the real deal. Pairs absolutely fantastic with a cigar, especially the nub! The wine costs about $16 and is worth the money. I’ve had some other wines from M. Cosentino but they were not as good.    (hide)

  Forum post in the topic Wine and Cigars??? by TheChicagoWino

  
  
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  November 2009

  Macari Merlot Estate 2005

  Snoothrank:

  light-bodied. almost pinot-like. actually it's very pinot-like. pinot plus cocoa. very versatile as it would go with most foods but is great by itself. strong flavors of eucalyptus with a hearty tannic backbone.

  Wine review by aronowm2

  
  

• November 2009

  Loving finding new Malbec values and the way it has nice versatility. Some interesting notes on how the environment in Argentina is crucial to Malbec's ability to fully mature. Makes me wonder if Malbec could thrive in places like South Australia or Southern California. Places... Read moreLoving finding new Malbec values and the way it has nice versatility. Some interesting notes on how the environment in Argentina is crucial to Malbec's ability to fully mature. Makes me wonder if Malbec could thrive in places like South Australia or Southern California. Places that have long warm (hot) growing seasons. There are a few Malbecs being created in Northern California which are okay but are often extremely pricey.    (hide)

  Forum post in the topic Argentine Malbec comes of age by HondaJohn

  
  

• November 2009

  Claybe - in fact, nothing is a good pairing with the Thanksgiving dinner. ... chicken - one of the most versatile meats around. Goes with countless whites and any number of reds, from aged Rioja to Chianti to Cote du Rhone to old Bordeaux to fruity Pinot Noir to Zin to you get the... Read moreClaybe - in fact, nothing is a good pairing with the Thanksgiving dinner. ... chicken - one of the most versatile meats around. Goes with countless whites and any number of reds, from aged Rioja to Chianti to Cote du Rhone to old Bordeaux to fruity Pinot Noir to Zin to you get the picture. There's not one perfect match because turkey by itself works with almost everything. But you aren't pairing the wine with turkey. You're pairing it with gravy, yams, onions, herbs, cranberries, etc. People tend to make cranberries sweet (please don't say you're eating those things in a can) because cranberries have lots of acid. Much more than the wine. So now you have a fruit that's going to throw the balance of the wine out of whack. That's an impossible pairing. Then you have stuffing. Maybe you used sausage, oysters, chestnuts, cornbread, or who knows what. That's a whole separate problem. Potatoes are OK but if you have sweet potatoes, that's another issue, especially if you make them even sweeter with something like maple syrup. So in the end, there is no perfect match for the meal. There rarely is anyhow, but in the case of Thanksgiving, it's just about impossible to pair one wine with all the diverse dishes. Something like a Sauternes or sweet wine might actually work. But many people don't like those. Therefore I think the best move is not to worry about it at all and simply open and serve the wine that you love. It's really a lot less stressful. I gave up worrying about perfect pairings years ago. Regarding the pie - something ridiculously sweet like a tawny port or a really sweet sherry would be just fine. Coffee would be even better. If you have a vintage Port, I'd just have some nuts and cheese instead of pie. And if you have a large gathering, there's no reason not to open a few different bottles and let people just select what they want. My mother only drinks whites and usually only riesling, so we always have that and it's always off-dry, not dry. Something like lambrusco is a great idea, or a light fruity pinot, zin, tempranillo, garnacha, or similar wine.    (hide)

  Forum post in the topic Best Recommendations for... by GregT

  
  

• November 2009

  Being a big time foodie as well as oenophile, I have to agree that a wine list ... different tastes and being versatile with the selection will ensure the pleasure of more patrons. When I was in SF and right in wine country itself, I found the places at which we dined, to have a... Read moreBeing a big time foodie as well as oenophile, I have to agree that a wine list ... different tastes and being versatile with the selection will ensure the pleasure of more patrons. When I was in SF and right in wine country itself, I found the places at which we dined, to have a good amount of Californian options but they also offered French, Italian, Spanish and so on. It's nice to a winery if the local eateries carry their wines, but it's not an obligation    (hide)

  Forum post in the topic Wine Enthusiast adds to... by VegasOenophile

  
  

• November 2009

  If you want to do a different white, gruner veltliner might be a good play, as its really versatile. For reds, I will likely opt for pinot or zin, as many have mentioned. Not only are there going to be a lot of flavor profiles on the table, but folks tend to eat heavily during this... Read moreIf you want to do a different white, gruner veltliner might be a good play, as its really versatile. For reds, I will likely opt for pinot or zin, as many have mentioned. Not only are there going to be a lot of flavor profiles on the table, but folks tend to eat heavily during this rich meal, so that lends additional support for a lighter wine choice, imo. Def cracking some port for dessert, as well!    (hide)

  Forum post in the topic Best Recommendations for... by sanabavy

  
  

• November 2009

  damn, I thought I had my list pegged, but as I read down all of the posts I ... to it that makes it very versatile for foods. Following the Cab Franc would probably be Zin, Syrah, and Sangiovese. For whites; Albarino, lightly oaked or un-oaked Chard, Reisling, Viogniers. Of... Read moredamn, I thought I had my list pegged, but as I read down all of the posts I ... to it that makes it very versatile for foods. Following the Cab Franc would probably be Zin, Syrah, and Sangiovese. For whites; Albarino, lightly oaked or un-oaked Chard, Reisling, Viogniers. Of course this list can and does change depending on the season, weather, my mood, food, etc..., but it's a good starting point    (hide)

  Forum post in the topic What's your favorite grape(s) by h2w4

  
  

• November 2009

  A Bootful of Wine – Tasting Notes from Italy A visit to Terrabianca ... its many (13 clones) is a versatile variety, and in the right hands, extraction to produce complex and powerful red wine is possible. (Sangiovese is known by many names – it is the Morellino from Scansano,... Read moreA Bootful of Wine - Tasting Notes from Italy A visit to Terrabianca ... its many (13 clones) is a versatile variety, and in the right hands, extraction to produce complex and powerful red wine is possible. (Sangiovese is known by many names - it is the Morellino from Scansano, the Brunello from Montepulciano, and even the Sagrantino from neighbouring Montefalco in Umbria is thought to be related. Secondly, if I were an importer, this is the kind of producer I would deal with. Expert viticulture, modern winemaking facilities, great quality fruit, and every wine in the stable exceptional at its price point. What is the cost of the wine? Well, in Italy, unlike Australia, wine is cheaper at the cantina or winery. So the wines ranged from 10 Euro for the La Croce, to 36 Euro for the Campaccio Riserva and the Ceppate. What did I buy? A dozen each of the Cipresso and the Campaccio - at 20 Euro a bottle. Until next time, ciao! Brendan Janse    (hide)

  From the article A Bootful of Wine - A Visit to Terrabianca

  
  
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  October 2009

  Terra Romana Cuvee Charlotte NV

  Snoothrank:

  One of the most versatile reds from Romania, Cuvee Charlotte is the flagship of Serve - Terra Romana, the first quality wine producer from Ceptura (Dealu Mare, Romania) after 1990. The vinery is owned by Guy de Poix, a Frenchman from Corsica, just like Napoleon, the Emperor :) who... Read moreOne of the most versatile reds from Romania, Cuvee Charlotte is the flagship of Serve - Terra Romana, the first quality wine producer from Ceptura (Dealu Mare, Romania) after 1990. The vinery is owned by Guy de Poix, a Frenchman from Corsica, just like Napoleon, the Emperor :) who makes his wines old Bordeaux school style. Cuvee Charlotte is a premium dry red wine for a bargain price. Medium bodied, with 13% alc. it gives great hedonist satisfaction with its intense wild cherries, smoked plums, leather, black pepper and vanilla nose (the wine is nicely barreled in new Slovenian oak), fine ripe tannins, long, warm aftertaste of berries and mushrooms with a herbal note of rosemary. As far as I know, they started producing this wine in 2002, each following vintage presenting the same tipicity and uncompromising quality. This wine is recommended for aging (up to 10 years) and, please note this: if you like a fruity, round, expressive, silky dry wine, there's something in this one that you will really love!    (hide)

  Wine review by Arwan

  
  
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  October 2009

  Hugel et Fils Gentil Gewurztraminer Blend 2007

  Snoothrank:

  Versatile and friendly wine. Ripe rockmelon gives way to sweet apples and hints of stonefruit. Nice cleansing acidity, fresh and very pleasant.

  Wine review by Richard Learmonth

  
  

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