Vice Versa Winery

• October 2009

  This subject is near and dear to me. My wife loathes white Rhones, mostly due ... named for the producer, or vice versa) or a fine Condrieu is one of the sweetest smells in wine. Apricots and wild flowers, w/ a bit of peaches mixed in for good measure. These wines, in my opinion,... Read moreThis subject is near and dear to me. My wife loathes white Rhones, mostly due ... named for the producer, or vice versa) or a fine Condrieu is one of the sweetest smells in wine. Apricots and wild flowers, w/ a bit of peaches mixed in for good measure. These wines, in my opinion, need to be drunk very young, while their vibrancy is at an apex, showing off their exotic beauty. They tend to lack the structure to age, yet exceptions to the rule always exist. The southern Rhone gets confusing, but a good place to start is in the generic 'Cotes du Rhone' appellation. Janasse makes cheap, fabulously pure white CDRs and St. Cosme is a consistent winner for the price. The two stalwarts of Chateauneuf blanc are stylistic opposites- w/ Beaucastel's big, thick Roussanne dominated whites being the most famous (total winter wines, low in acidity and jammed w/ rich, unctuous flavors), but Clos des Papes being the most fine. Clos des Papes is a melange of just about every white grape allowed in the region, w/ racy acidity, firm mineral grip and subtle, nutty flavors. Rayas is another white that is way too pricy, but ages beautifully. For those that want to migrate from the new world to the old, Boisrenard blanc & Domaine St. Prefert use a bit of oak to spice up their whites & they may be good starting points. Much love for the white Rhones- tis the season to pop one    (hide)

  Forum post in the topic Rhone White Wines for Fall by Brad Coelho

  
  

• October 2009

  Snooth uses a formula like that for the recommended wines (it uses snoothrank ... higher than the rating, and vice versa, so its quite subjective. We'd make something like this prominent if we thought everyone would agree on the formula

  Forum post in the topic Price/Score Ratio Formula for... by Philip

  
  

• October 2009

  Steph - My advice for you is similar to Greg T. I would advise that you start ... bigger wine (white or red). Vice versa the more delicate the food is - keep the wine lighter - the wine should compliment the food not overpower it. Within those guidelines - what specifically works... Read moreSteph - My advice for you is similar to Greg T. I would advise that you start ... bigger wine (white or red). Vice versa the more delicate the food is - keep the wine lighter - the wine should compliment the food not overpower it. Within those guidelines - what specifically works better with what - you will have to let some experimenting and your taste buds decide. I hope that helps. Enjoy!    (hide)

  Forum post in the topic Help - Advice for a Beginner by TL NJ

  
  
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  September 2009

  Vice Versa le Petit Vice 2005

  Snoothrank: Starting at $50^.00

  レストランで勧められて飲みました。 非常に果実感があり、後味もすこし甘めです。鼻に抜ける香りの、樽の香りと甘い成分のバランスが最高でした。

  Wine review by mossang

  
  

• July 2009

  I think the issue has more with the legal issues discouraging people from ... food than for the wine) and vice versa, and in either case one part of the business can suffer. Don't get me wrong, it can and is pulled off with a nice balance of the two, but it's an added layer of... Read moreI think the issue has more with the legal issues discouraging people from ... food than for the wine) and vice versa, and in either case one part of the business can suffer. Don't get me wrong, it can and is pulled off with a nice balance of the two, but it's an added layer of stress that many I think would just rather live without. Besides, providing the dining/food pairing/meal as a special function reserved only for our VIP and wineclub members makes the entire event a bit more exclusive, and people like that. If it is available to everyone then it can lose some of its luster. Just my two cents :    (hide)

  Forum post in the topic Going to Sonoma by h2w4

  
  

• May 2009

  Not now, not in the past, never have been. Everyone's palette is different - what I like, you may not like and vice-versa. I'd like to see the snootiness of wine disappear. That's what turns so many people off the wine experience; fear that they won't be drinking the "correct"... Read moreNot now, not in the past, never have been. Everyone's palette is different - what I like, you may not like and vice-versa. I'd like to see the snootiness of wine disappear. That's what turns so many people off the wine experience; fear that they won't be drinking the "correct" wine. You like a wine? Drink it, not because somebody says so. You like Two Buck Chuck? Drink it and enjoy it. Don't bother listening to "the experts." It's all a matter of personal taste.    (hide)

  Forum post in the topic Wine Scores : Important or Not by fminpari

  
  
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  January 2009

  Vice Versa Cabernet Sauvignon Napa Valley 2003

  Snoothrank:

  No written review

  Wine review by thisisfranciswu

  
  

• August 2008

  (Beethoven's Symphony No. 3 and a bottle of a 90+ pt Napa Cabernet Sauvignon) ... of Beethoven's 3rd, and vice versa. *Disclaimer - Rates of consumption obviously differ from one person to the next. If you find yourself taken in by the music, sharing a single bottle may be... Read more(Beethoven's Symphony No. 3 and a bottle of a 90+ pt Napa Cabernet Sauvignon) ... of Beethoven's 3rd, and vice versa. *Disclaimer - Rates of consumption obviously differ from one person to the next. If you find yourself taken in by the music, sharing a single bottle may be recommended. If, on the other hand, the wine moves faster than the fastest of musical virtuoso, a second bottle may be compulsory. Next wine/music pairing experiment: An Ausie Shiraz meets Radiohead's "The Bends".    (hide)

  Forum post in the topic Wine/Music Pairing Experiment... by davidrey

  
  

• June 2008

  I've said before that I'm a firm believer in drinking whatever one's heart ... the flavor of the wine (and vice versa).  If you're drinking a very spicy Mexican dish, with a soft Pinot, you will most likely only taste the spicy hot Mexican dish. Ideally, the food and wine can... Read moreI've said before that I'm a firm believer in drinking whatever one's heart ... the flavor of the wine (and vice versa).  If you're drinking a very spicy Mexican dish, with a soft Pinot, you will most likely only taste the spicy hot Mexican dish. Ideally, the food and wine can interact perfectly, creating a whole new experience that's better than having the two separately.  This is what we are all in search of when trying to pair food with wine. I've taken the liberty to list general taste "classes" of wines with general pairing options below.  Take a look and try them out if you want. Generally, acidity is a characteristic used when talking about racy white wines such as a sauvignon blanc or sancerre.  These wines tend to enhance salty flavors, therefore can be paired well with oysters or any kind of shell fish.  Even a salad with vinaigrette dressing would play nicely against the dry acidity of these wines. Alcoholic wines such as big California or fortified wines are typically grown in warm climates, which ripen the fruit more and give the wines a bigger, bolder taste.  Generally, these wines couple well with foods that are just slightly sweet.  Because they have a strong, raisiny flavor, you would probably want to steer clear of any type of dish that's lightly flavored.  These wines tend to have ripe fruit notes, so something that's just slightly sweet would pair well, dark chocolate being a good example. Most of us know that dry, tannic red wines are perfect with red meat proteins.  As was mentioned previously, protein diminishes tannins and thus the flavor of the wine is rounded out.  These wines tend to take away the perception of sweetness, therefore go ahead and try them out with your richer fattier dishes like BBQ ribs. Moving on, we have wines that often carry a sweetness to them and can include dessert wines (Cali White Zin and many trocken Rieslings).  These wines make saltier foods more appealing and can also go well with light desserts.  Try having an Amarone while noshing on salted peanuts or pretzels sometime.  The effect can be that it makes the wine more fruity than sweet. As I said before, there are no real rules in wine but this is a time when the phrase, "if it ain't broke, don’t fix it" comes to mind.  There's no sense in messing up something that is already perfectly wonderful.  While I encourage everyone to go forth and explore, I still want you all to know that there may be nothing better than an aged Barolo with a Peter Lugar Steak done medium rare. YUUUUUUUM. Callie Exas has just launched her wine career at New York Wine Co. in Manhattan. So far so good    (hide)

  Forum post in the topic Food Pairing 101 by CallieNYC

  
  

• June 2008

  Food Pairing 101 I've said before that I'm a firm believer in drinking whatever ... the flavor of the wine (and vice versa). If you're drinking a very spicy Mexican dish, with a soft Pinot, you will most likely only taste the spicy hot Mexican dish. Ideally, the food and wine can... Read moreFood Pairing 101 I've said before that I'm a firm believer in drinking whatever ... the flavor of the wine (and vice versa). If you're drinking a very spicy Mexican dish, with a soft Pinot, you will most likely only taste the spicy hot Mexican dish. Ideally, the food and wine can interact perfectly, creating a whole new experience that's better than having the two separately. This is what we are all in search of when trying to pair food with wine. I've taken the liberty to list general taste “classes” of wines with general pairing options below. Take a look and try them out if you want. Generally, acidity is a characteristic used when talking about racy white wines such as a sauvignon blanc or sancerre. These wines tend to enhance salty flavors, therefore can be paired well with oysters or any kind of shell fish. Even a salad with vinaigrette dressing would play nicely against the dry acidity of these wines. Alcoholic wines such as big California or fortified wines are typically grown in warm climates, which ripen the fruit more and give the wines a bigger, bolder taste. Generally, these wines couple well with foods that are just slightly sweet. Because they have a strong, raisiny flavor, you would probably want to steer clear of any type of dish that's lightly flavored. These wines tend to have ripe fruit notes, so something that's just slightly sweet would pair well, dark chocolate being a good example. Most of us know that dry, tannic red wines are perfect with red meat proteins. As was mentioned previously, protein diminishes tannins and thus the flavor of the wine is rounded out. These wines tend to take away the perception of sweetness, therefore go ahead and try them out with your richer fattier dishes like BBQ ribs. Moving on, we have wines that often carry a sweetness to them and can include dessert wines (Cali White Zin and many trocken Rieslings). These wines make saltier foods more appealing and can also go well with light desserts. Try having an Amarone while noshing on salted peanuts or pretzels sometime. The effect can be that it makes the wine more fruity than sweet. As I said before, there are no real rules in wine but this is a time when the phrase, “if it ain't broke, don't fix it” comes to mind. There's no sense in messing up something that is already perfectly wonderful. While I encourage everyone to go forth and explore, I still want you all to know that there may be nothing better than an aged Barolo with a Peter Lugar Steak done medium rare. YUUUUUUUM.    (hide)

  From the article Food Pairing 101

  
  

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