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Snooth User: Francis Theophane Rozario

Let me be Frank

Posted by Francis Theophane Rozario, Feb 8, 2014.

 

Have been a Scotch lover all my life and still am.

Circumstances has  brought  me into wine circles mostly local Malaysians for whom Wine drinking is now chic or should l I say hip.

They'd serve anything as long as it boosts their image, or t some who are in the business of selling and distributing wines they'll let you have their overruns which sometimes taste like vinegar.

Although a Scotch drinker and a novice in the appreciation of wines, in the sense that I am no expert, I have a pallet that appreciates good taste and I can tell a good tasting wine although my scotch habits make me a little less patient trying to dwell on the flavours.

Wood and leather are not for me, one is to make shelves or a fire and the other to make my shoes or my belts, so I do not fancy those tastes, crispy fruit flavours certainly are.

I love sweet wines too, and have just read about the wines of the Jura region in France and this was by no accident but because I collect clocks and if you are familiar with that region and their famous Mobier Clocks you'll know how I got to it.

I am here to take my wine tasting skills a notch or two higher, learn to note  the real fruit in the wines, maybe acquire an appreciation of my boots and belts and t share these with people who drink wine so that they will drink it for its beauty rather than being chic.

Being a novice maybe even lower in the pecking order, I'd like to learn by sharing with you,

 

Replies

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Reply by JenniferT, Feb 8, 2014.

Welcome! It's funny...I was just thinking the other day that I should be also working in gaining more of an appreciation of scotch. Welcome! I'm a novice too! I'm sure you'll find lots of people here to learn from and have interesting conversation with. 

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Reply by Francis Theophane Rozario, Feb 9, 2014.

I am going to one of those dinners in a fancy  place here in Kuala Lumpur Malaysia, where the temperature is nearing the 40's C that is and it is as humid as can be.

Well of course it is a formal dinner so a black jacket is the order of the day and it is what they call "fine dining." To me that is a whole load of bull because you get famine portions in huge plates or should I refer to it as trays and when dinner is over you land up hungrier then when you began.

I have asked for the beef menu and wine of course,not knowing how to really appreciate the stuff which I ma trying my level best to, I'd like advice.

I am okay with fruity flavours, but can't  stand flavours of Oak and leather etc. Sometimes you are caught with flavours you can't even define, wish it was Scotch I am good at that but not this stuff.

It's going to be French so I guess we'd have a lot of Bordeaux its the most popular here, anyone who can share their similar experiences with me?

 

 

 

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Reply by duncan 906, Feb 9, 2014.

Good luck at your fancy dinner. If you are having beef or steak I would be inclined to go for a Burgundy if they have any on the wine list. I also like sweet wines like Sauternes etc but they are best served with the desert or the cheese. Interestingly enough I once bought some Jura wine in the Jura on the way back home from the Riviera and I did enjoy it but there are not that many places selling it here in the UK. I hope you enjoy your wines and remember that you do not know what you like or don't like until you have tried it. I never used to like Scotch, prefering brandy but a few years ago I went to Orkney and did a tour of Highland Park distillery at the end of which we were served a dram.I bought a 500ml bottle for my father in their shop but in the hotel I ordered another glass of Highland Park and in the morning went back to the shop and bought a litre bottle for myself.I now like single malts


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