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Snooth User: Divacooks

So much wine, so little time!

Posted by Divacooks, Aug 3, 2013.

Predisposed to big, jammy, layered wines. I love California Zins (especially Paso Robles and Russian River areas). Argentina for Malbec, Spain for Rioja Riserva, and Italy for Primitivo, Nebbiolo, Gattinara and great finds among Aglianico, Maremma and Morellino di Scansano. 

 

On the lighter side, afternoon quaffs can include terrific Prosecco, nice Rose, and great Cavas. French white go to is White Burgundy, and the Alsace area provides some great finds. Germany is for dessert--- Trockenbeerenausle If I can find one!

Replies

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Reply by duncan 906, Aug 3, 2013.

Welcome Diva. Whereabouts are you from? I must point out that the best desert wine is French Sauternes

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Reply by JenniferT, Aug 3, 2013.

Welcome to the forum, Diva!

You sure are right about how much there is to explore in wine...the ballooning list of wines I want to try, places I want to visit, and wine related things I want to read up on grows ever longer...exponentially! Such is life when you are a relatively new student of wine like myself.  :)

I've found snooth to be really helpful. I hope you enjoy it here.

 

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Reply by zufrieden, Aug 3, 2013.

No need to go far afield from California (or those well-known European regions you mention), but you might just want to try some high-test reds from South Australia, Victoria State and New South Wales.  The layers there will inform your hedonistic senses while showing you what can happen to European vine immigrants when faced with the things immigrants will face. 

I would plug our wines in British Columbia, but supplies are (alas) too small - although some Russian River reds would compare with certain examples from the Okanagan Valley.

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Reply by gregt, Aug 3, 2013.

Agreed.

And who said the best sweet wine is Sauternes? What about Tokaji-aszu? And what about the sweets from the Loire? Unlike Sauternes/Barsac wines, neither chaptalization nor cryoextraction is legal in the other 2 places. In Sauternes, well, they gotta get something on the market.

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Reply by JonDerry, Aug 4, 2013.

Welcome Diva, good taste!

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Reply by EMark, Aug 4, 2013.

Wecome to the Snooth Forum, DC.  From the way I read your intro, you're going to find a lot of friends here.

Hey Foxall, Duncan's last comment has inspired me.  Maybe you should host a Dessert Wine throwdown.  Do you think we can get Duncan to fly over with a stash of Sauternes?  I still have my $20 1/2-bottle TBA from Trader Joe's.  Jon has a Hungarian interest.  So, maybe he'll want to bring some Tokaji Aszu.  I'm sure that with his knowledge and contacts, OT could come up with the very best that NoCal can offer.  We'll task you with coming up with different blue-veined cheeses and fresh pears. 

OK, the immediate above paragraph was an EMark brain spasm.  Please do not take it seriously.  It was meant to provide a few chuckles.  (Sheesh, I'm adding a disclaimer to a joke.) 

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Reply by jtryka, Aug 4, 2013.

Welcome, you sound like a fun person to be around!

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Reply by Richard Foxall, Aug 5, 2013.

Emark, I was about to click off this thread, thinking that enough had been said, then I saw my name...

So, welcome, DC, you obviously have a lot of favorites already but the crowd here will help you find some you never knew you had.  My own taste in Zin is towards the more balanced, but you can't have Zin without fruit.  Personal faves include Mauritson and Talty, as I have said here many times.  I'll be tasting a bunch of old vine Zins and field blends with OutThere in a few weeks, and a ton of them at Project Zin in two weeks.  If you live near there and tickets are available, it should be off the charts.

As to that dessert wine comment, I would be the wrong one to host, as I usually don't drink sweet wines.  That said, I am always happy to wade into a controversy, and I have to agree with GregT that the field shouldn't be limited to Sauternes.  If you want sweet that isn't cloying, shouldn't you go for a super-high acid grape like Furmint (base of lots of Tokaji) or Chenin or Riesling?  In fact, only two sweet wines really got me to reconsider the whole field.  One was that crazy Tokaji Eszencia we had at Snooth HQ when GdP hosted.  The second was... wait for it... Clay Mauritson's Independence port-styled wine.  Zingy and zippy like you cannot believe.  The guy is ridiculously gifted and he was willing to set aside precious land in Rockpile ideally suited to the traditional port varieties just because his grandfather collected port. 

Okay, DC, you've just experienced your first thread drift. Makes you a veteran!


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