masi Posted February 4, 2005 Share Posted February 4, 2005 pare thanks for the info - we'll try to check that out <{POST_SNAPBACK}> haven't been to this place... ought to give it a try... Quote Link to comment
bods1000 Posted February 4, 2005 Author Share Posted February 4, 2005 haven't been to this place... ought to give it a try...<{POST_SNAPBACK}> puntahan natin next week before Friday...kelan ka puwede? Quote Link to comment
Patric_NigeL Posted February 6, 2005 Share Posted February 6, 2005 pare halos pareho lang tayo..I haven't tasted a lot of wines pero preferred drink ko lang talaga...I haven't tasted port like you do. Port is fortified wine - with a higher alcohol content (wine ranges from 10 to 15%), and I do think that port is not made anywhere else but in Portugal only.I never realized Canadian Icewine is expensive. I think it has to do with the added process of chilling that makes the price prohibitive. Ordinary wine basically just goes through fermentation.When I saw these Chinese wines, I never really bothered to try them because, well let's face it - do the Chinese know how to make wine? But knowing the Chinese, time will come when I think they will get the hang of making wine - and that's when I will get to taste their product.Hmmm....riesling. i've heard so much about it and I have never personally tasted it . It's an indigenous German grape variety but it's cultivated everywhere now and Australians have gotten good at making superb rieslings. More often, rieslings are made into sweet dessert wines - the ones Australians call stickies.Thanks, ccl for the contributions and hope you visit often. We can share some wines...<{POST_SNAPBACK}> With due respect to your opinion sir.... Wine making in China has been existing since time immemorial. It is just that they do not have Nice grape varieties in the past, thats why they haven't produced one. So far, China has made Chinese wine like Sake ( Rice Wine ) and So Chiu ( Potato Wine ) if you goto Japan, you will know...Japan has Suntory SoChyu (Wine/lambanog style ...like water )...in Korea, they have "JINRO". if you have tasted it Jinro...then it is almost the same to the Chinese rice wine. the thing is...have you seen Chinese snake wine? a wine made from Rice Wine, with chinese herbs and cobra in it? they are said to be beneficial to Man...specially in making our u know..Hard! Quote Link to comment
bods1000 Posted February 6, 2005 Author Share Posted February 6, 2005 With due respect to your opinion sir.... Wine making in China has been existing since time immemorial. It is just that they do not have Nice grape varieties in the past, thats why they haven't produced one. So far, China has made Chinese wine like Sake ( Rice Wine ) and So Chiu ( Potato Wine ) if you goto Japan, you will know...Japan has Suntory SoChyu (Wine/lambanog style ...like water )...in Korea, they have "JINRO". if you have tasted it Jinro...then it is almost the same to the Chinese rice wine. the thing is...have you seen Chinese snake wine? a wine made from Rice Wine, with chinese herbs and cobra in it? they are said to be beneficial to Man...specially in making our u know..Hard! <{POST_SNAPBACK}> hey pare you're most welcome!we're here to share knowledge and what you gave out just enlightened me...sorry for the mistake.I don't know why they won't have the same grape varieties that other countries have...pareho naman yata weather dun but is the soil the same? yeah, familiar kami sa sake and Suntory but thanks for the info about SoChiu and Jinro...may nabibili ba nyan dito?Chinese snake wine? that sounds interesting...tamang-tama yan malapit na Valentines eh ayan pareng CCL - you put me in a spot...nasan na ba yung chinese wine na yan eheheh...ikaw ang unang iinom ng snake wine ha Quote Link to comment
cebucitylocal Posted February 6, 2005 Share Posted February 6, 2005 hey pare you're most welcome!we're here to share knowledge and what you gave out just enlightened me...sorry for the mistake.I don't know why they won't have the same grape varieties that other countries have...pareho naman yata weather dun but is the soil the same? yeah, familiar kami sa sake and Suntory but thanks for the info about SoChiu and Jinro...may nabibili ba nyan dito?Chinese snake wine? that sounds interesting...tamang-tama yan malapit na Valentines eh ayan pareng CCL - you put me in a spot...nasan na ba yung chinese wine na yan eheheh...ikaw ang unang iinom ng snake wine ha <{POST_SNAPBACK}>Actually I would like to make some clarifications First Sake is not Chinese,I will repeat a short writeup from a book on spirits,Sake,Japans Traditional drink is made from rice and was considered a gift from the Gods in Japan,It was highly valued among the nobility, where it WAS INVENTED about two thousand years ago and until the end of the Meiji period when it began to be distributed among the common folk.In Real Life I am one of the Officers of the Manila Japan Travel agents and Hoteliers Association MJTHA,So trust me I know my Sake history,Regarding Soju it is a robust drink distilled from rice,yams,or tapioca and potent as toilet bowl cleaner.Regarding Wine s history in China,Western Wine making techniques did not start in China until 17th century,when the Jesuit missionaries started to grow grapes and make sacramental wine for mass.Hopefully this will clarify things Quote Link to comment
cebucitylocal Posted February 6, 2005 Share Posted February 6, 2005 With due respect to your opinion sir.... if you goto Japan, you will know...Japan has Suntory SoChyu (Wine/lambanog style ...like water )...in Korea, they have "JINRO". if you have tasted it Jinro...then it is almost the same to the Chinese rice wine. the thing is...have you seen Chinese snake wine? a wine made from Rice Wine, with chinese herbs and cobra in it? they are said to be beneficial to Man...specially in making our u know..Hard! <{POST_SNAPBACK}>BTW JINRO is a brand of Soju,I dont know if you know Jinro is BAMBOO in korean,That is the reason the bamboo is on the label,it is Bamboo brand Soju,The proper word for grape wine is p odoju yam or tapioca vodka is soju and ginseng wine is insamju and their rice wine is Kyongju Pobju and YES I studied Korean Quote Link to comment
masi Posted February 7, 2005 Share Posted February 7, 2005 puntahan natin next week before Friday...kelan ka puwede?<{POST_SNAPBACK}> except wednesday, i will be out of town. Quote Link to comment
bods1000 Posted February 7, 2005 Author Share Posted February 7, 2005 except wednesday, i will be out of town.<{POST_SNAPBACK}> thursday then, pare...we'll confirm by text... Quote Link to comment
novocaine Posted February 7, 2005 Share Posted February 7, 2005 and theres no such thing as snake wine. its snake blood thats been known as an aphrodisiac. the ones you drink on the side streets of phat phong. Quote Link to comment
masi Posted February 7, 2005 Share Posted February 7, 2005 and theres no such thing as snake wine. its snake blood thats been known as an aphrodisiac. the ones you drink on the side streets of phat phong.<{POST_SNAPBACK}> i have talked to alot of mainland and taiwanese chinese and they told me that the practice of drinking snake blood is being discouraged as it contains bacteria which maybe harmful to humans. as for its so-called aphrodisiac properties... nothing beats a good wine being a good host.... you know what i mean... Quote Link to comment
bods1000 Posted February 7, 2005 Author Share Posted February 7, 2005 i have talked to alot of mainland and taiwanese chinese and they told me that the practice of drinking snake blood is being discouraged as it contains bacteria which maybe harmful to humans. as for its so-called aphrodisiac properties... nothing beats a good wine being a good host.... you know what i mean...<{POST_SNAPBACK}> hehe pare I can see that you know your wine in A COOK'S TOUR the author Bourdain sampled fresh cobra heart in Vietnam...fresh as in it was still palpitating when it was served to him...even had a picture of the bloody thing Quote Link to comment
bods1000 Posted February 7, 2005 Author Share Posted February 7, 2005 ...and in the Mekong Delta he suffered through a drinking binge in the forest...they were drinking Mekong rice wine - said that the damned thing tasted like toilet disinfectant. But he could'nt do a thing but drink because he was in the company of these so-called Vietnam war veterans - tough-looking thugs.... Quote Link to comment
sally bogna mathay Posted February 7, 2005 Share Posted February 7, 2005 and theres no such thing as snake wine. its snake blood thats been known as an aphrodisiac. the ones you drink on the side streets of phat phong.<{POST_SNAPBACK}> Pare, with all due respect, it's the snake's apdo, not the blood, that is mixed with some shoktong in a small glass that is drunk by mainly old men around Lumpini Park to reinvigorate themselves. No one sells the stuff in Patpong; there's too much p***y already in Bangkok's red light area for all men! If you really want something exotic, go to Vietnam. There are merchants there who sell wine in dark green bottles...also in the wine is a gecko! Quote Link to comment
agxo3 Posted February 7, 2005 Share Posted February 7, 2005 what is it about old vines, pare?What I know is that old vines are low-yield, thereby producing grapes with concentrated flavors.<{POST_SNAPBACK}> A lot of it has to with just maturity. Older vines are more mature and therefore put more of their energy into developing the fruit while younger vines are still spending a lot of their energy on growth. And older vines are cultivated and trained and pruned for lower yields over many, many years so they tend to develop low yields, also concentrating the flavors in the fruit. Older IS better! Just like us oldies! Quote Link to comment
agxo3 Posted February 7, 2005 Share Posted February 7, 2005 So - went to Mitchell Katz in Livermore lat Saturday for their lobster bisque/sangiovese event. Piping hot lobster bisque - pretty well done! not the best, but not bad at all! - that went well with the sangiovese (featured wine of the day, being as how it was the release of the 2003 vintage) and the sauvignon blanc. Tasted the sauv blanc, 2003 sangiovese, 2002 Shenandoah Valley (Sierra foothills) zin - wow!, 2002 petite sirah, 2003 Livermore zin, and 2003 sangiovese "port". Sauvignon blanc (2003???) - bright fruit with honeysuckle, orange and grapefruit flavors. Also stone fruit flavors (peach, nectarine, apricot). Just a hint of sweetness. Would go good with Chinese/Thai/other Asian food, also with lobster bisque and otehr cream/seafood concoctions. Drink now. Sangiovese 2003 - a bit young, needs another year in the bottle. Can drink now, but there will be a hint of "green" to is, and tannins will still be rigth in your face. Lots of great red berry flavors. Pair with almost ANY Italian food - marinara sauce, good dry salami, a medium aged grana padano cheese. Will be good in a year, great in two. Shenandoah Valley zin (2002) - all I can say is wow!. 15%+ alcohol content, ~1.2% residual sugar. Big, bold. Smooth , restrainted tannins. That characteristic white pepper edge in the finish. Lots of dark berry flavors, a bit of smoke. After dinner with some bittersweet chocolate! Or with a good grilled steak. Petite sirah 2002 - the winner of the bunch, I think. BIG! Loaded with fruit - a bit of raisin, lots of berries, black cherry, smoke and leather. Needs a good, hearty meal to go with it, or drink with a medium aged hard cheese and a good cigar. Sangiovese "port" 2003 - a port-style wine made with sangiovese grapes. Very unusual. Most California port-style wines I've tasted have been made with zin or cab grapes. A refreshing change. Only available to club members, but luckily I belong to the club. Coming to a wine store near you! - I hope, some time soon. Quote Link to comment
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.