storm Posted June 7, 2006 Share Posted June 7, 2006 Padaan lang. Dito sa thread ako na-educate sa wine. Pero I'm in prep pa lang. Nag-eenjoy while learning the basics. Many thanks to my buddies (in alphabetical order) Agxo, Bods, Lipstick and Masi. Kailan tayo mag-aaral ulit? Quote Link to comment
renaultmsc Posted June 7, 2006 Share Posted June 7, 2006 novellino white sparkling wine? hehe Quote Link to comment
agxo3 Posted June 7, 2006 Share Posted June 7, 2006 Padaan lang. Dito sa thread ako na-educate sa wine. Pero I'm in prep pa lang. Nag-eenjoy while learning the basics. Many thanks to my buddies (in alphabetical order) Agxo, Bods, Lipstick and Masi. Kailan tayo mag-aaral ulit? <{POST_SNAPBACK}> August/Sept ang next time na pwede. I am trying to NOT travel in July and my sched for June is already set (next week in Beijing, then the following week in Taiwan). Nag-board meeting na ba kayo? Ano na ang result? Quote Link to comment
agxo3 Posted June 9, 2006 Share Posted June 9, 2006 Ano pinagkaiba ng: WineRumWhiskySchotchGinBeeretc<{POST_SNAPBACK}> Wine is fermented [something] - grape juice, rice broth, plum juice, etc. Rum, whicky, Scotch (whiskey), and gin are distilled spirits. For scotch and bourbon (both are types of whskey/whisky), the base is a grain of some sort - corn, wheat, etc. that is fermented then distilled. Vodka is also distilled spirits, but typically does not have any flavoring agents. Which brings us to gin - which is also distilled spirits (from pototoes, grain or sugar cane) that is flavored with juniper berries. Distilled spirits are alcoholic liquids that are distilled (boiled until they evaporate and then the steam is cooled and re-liquified). Beer is something else altogether. Beer is a brewed spirit, in which malt, hops and other ingrideints are boiled and fermented, then allowed to brew (cook) for a while and then cooled ang (sometimes0 aged a bit before bottling. Distilled spirits tend to be very high in alcohol content - 40 proof (common) is 20% alcohol. I have found cask strength Scotch which is 160 proof (80% alcohol) and that you need to mix with distilled or mineral water 1:1 to make drinkable. Lquers - Kahlua, Bailey's, Tia Maria's, Amaretto, etc., are highly alcoholic liquids made from a syrup of some sort with a neutral distilled spirit (almost pure alcohol) mixed in. Port is grape juice partially made into wine but with still a lot of residual sugar into which a neutral spirit has been added. Brandy is a distilled spirit made from distilled grape wine (usually). There's also Calvados, which is brandy made from hard apple cider (alcoholic fermented apple juice). Sake is rice wine made from a rice broth that is allowed to ferment. So is Chinese rice wine, Korean rice wine, etc. Some are stornger than others and some may be distilled to make more potent drinks (shoju for example). Hope this helps. The wine we talk abot here is generally grape wine, made from fermented grape juice. It's not distilled, and is almost never drunk mixed with anything else. Quote Link to comment
agxo3 Posted June 10, 2006 Share Posted June 10, 2006 sir Agxo all of them are Liquors ryt?<{POST_SNAPBACK}>"Liquor" generally refers to hard liquor such as gin, rum, whiskey/whisky, vodka, brandy. Typically a distilled spirit. Doesn't refer to port, which is partially vinified (fermented) grape juice to which a neutral distilled spirit (liquor) is added. Beer and (grape) wine are not liquors. Neither are rice wines (sake, tapuy, other types of rice wine), plum wines or other fruit wines such as apple wine, blackberry wine, etc. Only distilled spirits are referred to as "liquor". Quote Link to comment
Spurt Posted June 10, 2006 Share Posted June 10, 2006 "Liquor" generally refers to hard liquor such as gin, rum, whiskey/whisky, vodka, brandy. Typically a distilled spirit. Doesn't refer to port, which is partially vinified (fermented) grape juice to which a neutral distilled spirit (liquor) is added. Beer and (grape) wine are not liquors. Neither are rice wines (sake, tapuy, other types of rice wine), plum wines or other fruit wines such as apple wine, blackberry wine, etc. Only distilled spirits are referred to as "liquor".<{POST_SNAPBACK}> technically, we can describe the diffence by alcohol content, still wines are usually from 5% ALC by Volume to 14%. Fortified Wines starts from the 14% barrier up to 25%. Beyond the 25% it's considered as spirit or liqour. this is being used by BIR for excise tax on wines & spirits. But there are several exceptions, like for example, smirnoff mule, vodka ice, breezer or twist, they are cocktail mixes ready to drink but with liquor/spirit as base ingredient, so they are taxed as spirit even if their alchol content is very minimal as per volume content. Quote Link to comment
storm Posted June 10, 2006 Share Posted June 10, 2006 August/Sept ang next time na pwede. I am trying to NOT travel in July and my sched for June is already set (next week in Beijing, then the following week in Taiwan). Nag-board meeting na ba kayo? Ano na ang result?<{POST_SNAPBACK}> We had some exploratory discussions pero wala pang concrete results. Maybe some more rounds and the spirits will give us the go-go-go signal. Quote Link to comment
bods1000 Posted June 11, 2006 Author Share Posted June 11, 2006 August/Sept ang next time na pwede. I am trying to NOT travel in July and my sched for June is already set (next week in Beijing, then the following week in Taiwan). Nag-board meeting na ba kayo? Ano na ang result?<{POST_SNAPBACK}> yes we did but as storm said - all-exploratory but we did cover substantial ground. I was under the impression that masi would e-mail you the results ok we hope we can get together by that time - September is a nice month to open that bubbly Quote Link to comment
Spurt Posted June 13, 2006 Share Posted June 13, 2006 hi guys, i don't know if this is OT, bring out ko lang, there's this company - wine company where's the gm is leaving for the states, so the position is available. i can not recommend but obviously the criteria for the replacement/gm position must know about wines. anyone interested can pm for the details. Quote Link to comment
tygerius Posted June 13, 2006 Share Posted June 13, 2006 im planning to have a wine collection, any advice on this one? like what wines are good to age and from what country or brand Quote Link to comment
bods1000 Posted June 13, 2006 Author Share Posted June 13, 2006 hi guys, i don't know if this is OT, bring out ko lang, there's this company - wine company where's the gm is leaving for the states, so the position is available. i can not recommend but obviously the criteria for the replacement/gm position must know about wines. anyone interested can pm for the details.<{POST_SNAPBACK}> sayang ito - pero I'm still trying to enjoy my retirement Quote Link to comment
agxo3 Posted June 14, 2006 Share Posted June 14, 2006 yes we did but as storm said - all-exploratory but we did cover substantial ground. I was under the impression that masi would e-mail you the results ok we hope we can get together by that time - September is a nice month to open that bubbly <{POST_SNAPBACK}> Hmmmmm - no email from Masi yet. I'll keep an eye for it. September sounds good to you? OK. I'll work on that. Most of the typhoons should be past by then. I hope...... On my way to Beijing. From one wine desert to another.......oh, well. Into each life some rain must fall. Can't wait to get back to CA. Just got an email saying my next Coppola wine shipment is on its way!!! Quote Link to comment
tygerius Posted June 14, 2006 Share Posted June 14, 2006 yah sort of, wine with older age ussually sell higher. i think dahil mas matagal ata sila na subject to fermentation.not sure really. but im sure mas old mas mahal Quote Link to comment
Spurt Posted June 14, 2006 Share Posted June 14, 2006 yah sort of, wine with older age ussually sell higher. i think dahil mas matagal ata sila na subject to fermentation.not sure really. but im sure mas old mas mahal<{POST_SNAPBACK}> pare, back read ka na lang. dami discussions na about it. Quote Link to comment
bods1000 Posted June 14, 2006 Author Share Posted June 14, 2006 Hmmmmm - no email from Masi yet. I'll keep an eye for it. September sounds good to you? OK. I'll work on that. Most of the typhoons should be past by then. I hope...... On my way to Beijing. From one wine desert to another.......oh, well. Into each life some rain must fall. Can't wait to get back to CA. Just got an email saying my next Coppola wine shipment is on its way!!!<{POST_SNAPBACK}> masi's been a no-show - wonder what happened to him...but anyway have a safe trip and we all look forward to seeing you again, pare.... Quote Link to comment
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