Wine-savvy

[bods1000]

guys, i think we can arrange a painting session for some group of artists, like the saturday group, i tried this once with some friends, pero hindi yung nude painting sessions, some nature subjects, got at least 4 paintings, one is from Abel Lucas. My suggestion, let's find a place or we can ask the artists kung ano trip nila i-paint. Tayo na bahala sa cocktails & food but of course, the wines. Watch & Wine.

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pare can you elaborate on this - mukhang interesting hehehe....how did you go about it before?

[bods1000]

guys, i think we can arrange a painting session for some group of artists, like the saturday group, i tried this once with some friends, pero hindi yung nude painting sessions, some nature subjects, got at least 4 paintings, one is from Abel Lucas. My suggestion, let's find a place or we can ask the artists kung ano trip nila i-paint. Tayo na bahala sa cocktails & food but of course, the wines. Watch & Wine.

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pare can you elaborate on this - mukhang interesting hehehe....how did you go about it before?

pwede na din siguro kahit nude sessiions

[storm]

pare can you elaborate on this - mukhang interesting hehehe....how did you go about it before?

pwede na din siguro kahit nude sessiions

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Meron akong pupuntahang nude session tomorrow sa makati kaya lang walang wine.

 

Pwede tayong mag-arrange ng nude session sa gabi para pwedeng may wine.

[naked_angel]

mastering spanish wine

 

a 4-session course which will guide you into the rich wolrd of spanish wine

 

venue: instituto cervantes

dates: saturdays of august

time: 10am-12nn

price: PhP 1000

 

conducted by sherwin a. lao, a leading wine consultant, this 4-session course will be divided into two parts:

 

the first part will focus on the full comprehension of spanish wine laws, inckuding the regional denomination system (DO- denominacíon de origen), the wine aging law and the grape varietlas. a prime on the wine basics especially on the core differences between the old world and the new world wines, will preced the proper introductions to spanish wines.

 

the second part will be on spanish wine regions. talks will expound on the DO system, as it applies ont he individual key regions. each regions will include a brief history of its DO origin, the varietals' composition, the micro-climates and the signature taste of the wines. each session will include wine tasting of the related DO for further appreciation by the participants.

 

organised by instituto cervantes

 

con la colaboració de:

*ministerio de insudtria, turismo y comercio

*secretariá de estado de turismo y comercio

*cámara oficial española de comercio, industria y navigación en filipinas, inc

*fuego hotels

*casino español de manila

 

for further information, please call 5261482-85

[agxo3]

I had the annual burnt meat extravaganza and bad wine contest last night (It's ALWAYS on the 4th of July!) with 20 or so of my closets wino and photo buddies.

 

Got yet another grill. This makes #4 - a 32-year old Weber that still serves, a brick/flagstone charcoal grill that's part of the landscaping, a gas grill, and now a grill with a side-mounted firebox for smoking. Did two smoked meats yesterday - a pork shoulder and baby back ribs. The shoulder took 8 hours to cook but ended up fork-tender as all good pulled pork BBQs should be. The ribs were juicy, flavorful and spicy! In addition, I had the traditional (at least at MY house) "black meat" which is a beef tri-tip madinated in some secret stuff that turns the meat black. Best tri-tip you ever had......

 

To go with all that meat and accompanying macaroni salad, jalapeno poppers, broccoli (healthy? whatever for?), sauteed mushrooms and various breads, we had - of course! what did you expect? - WINE! Lots of it. The bad wine was, well, bad, and therefrore shall not be named to protect the guilty. The GOOD wine, OTOH, was both great and plentiful.

 

A Fenestra 2002 Mourvedre. Smooth, well integrated tannins. Black cherries and plums. A bit of smoke and leather, some tar. Some spice and a lots of fruit. Smooth, loooooooong legs. Dark plum color. A great accompaniment to the ribs and pulled pork.

 

A 3-liter bottle (yes!!!) 1999 Noah's Los Chamizal zin. It does age differently in the big formats - this one was still very tight when we opened the bottle but after a half-hour, it just blossomed. With the black meat it was just sublime. Nicely rounded tannins to give it body and structure to hold up to the meat. Loads of black plums, raisins and cassis. The characteristic white pepper lurking in the background. Deep, smooth, and oh, so good........

 

A 1999 Rosenblum syrah - last of the case. Bold, spicy, full, densely packed with all sorts of fruit, tobacco, smoke and leather. A beefy wine if there ever was one - and perfect with the black meat. So dark it was almost black instead of red. So refined it was smooth as silk. So hefty it filled the mouth and would defy you to swallow. All in all, wow! The best of the night.

 

A couple of whites that I didn't even taste. White wine with barbequed meats? Surely you jest!

Edited July 5, 2006 by agxo3

[bods1000]

Meron akong pupuntahang nude session tomorrow sa makati kaya lang walang wine.

 

Pwede tayong mag-arrange ng nude session sa gabi para pwedeng may wine.

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pano ba mechanics nito pare

[bods1000]

A 3-liter bottle (yes!!!) 1999 Noah's Los Chamizal zin. It does age differently in the big formats - this one was still very tight when we opened the bottle but after a half-hour, it just blossomed. With the black meat it was just sublime. Nicely rounded tannins to give it body and structure to hold up to the meat. Loads of black plums, raisins and cassis. The characteristic white pepper lurking in the background. Deep, smooth, and oh, so good........

 

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pare I read somewhere that wines in bigger bottles (is a 3-liter bottle called a Jeroboam?) are more flavorful and keep better than a regular 750ml bottle of the same vintage of the same winery. From your post it does seem to be true. What could be the cause of it?

[caladryl]

im not sure maybe something to do with t he bottle?

[bods1000]

im not sure maybe something to do with t he bottle?

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...could be the greater amount of air space in a bigge bottle?

 

to the regulars here, anyone tried drinking the same wine of the same vintage from both a regular bottle and a magnum? Was there any difference?

 

Puro tanong ah!

I think this is how I get after not any sip of wine for the last 4 days due to this darned sore throat

 

Have a good weekend fellows!

[JFC_ANIME]

Duhat Wine *hic*

[agxo3]

pare I read somewhere that wines in bigger bottles (is a 3-liter bottle called a Jeroboam?) are more flavorful and keep better than a regular 750ml bottle of the same vintage of the same winery. From your post it does seem to be true. What could be the cause of it?

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Don't really know but I would guess that it's partly because there's (proportionately) more wine vs. less air inthe bottle. And I would guess that the "more wine" part also helps, as it gives the wine more to work with? Surely some out there knows.......all I can tell you is - it does seem to be the case. I certainly hope so - I have a magnum (1.5 liters) of the 1999 Fenestra Estate Syrah just lying in wait for a truly special occasion.

[storm]

pano ba mechanics nito pare

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I'll tell you when we have our next wine tasting eb.

[agxo3]

to the regulars here, anyone tried drinking the same wine of the same vintage from both a regular bottle and a magnum? Was there any difference?

 

Puro tanong ah!

I think this is how I get after not any sip of wine for the last 4 days due to this darned sore throat

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Bods hope your throat's feeling better! Remember, alcohol has medicinal properties.... :cool:

 

I've tasted the same wine (2000 Fenestra Syrah from Lodi) out of both a regualr bottle and a magnum, after two years in the bottle. I can tell you that they age differently. The regular bottle seemed to age faster, and develop in a different way. The magnum developed more complexity and was at least a year behind the regular bottle in aging. So now I have one of each and plan to open both for a tasting some time next year, when they'll have been in the bottle 4 years. We'll see what has happened over those years.

[agxo3]

Had left over prime rib for dinner tonight. Au jus. Creamy horseradish. Not bad!

 

But the star of the dinner was ------ 1996 Niebaum-coppola Edizione Peninno Zinfandel. Estate grown grapes. Wow! After 10 years, this wine is just plain awesome. Classic zin. Big, beffy, peppery. Plums and black berries and cherries. Cassis and a hint of raisin. Soft, muted tannins, but not weak! Alcohol at least 14.5% as the lable states. An hour afgter dinner (half a bottle! I am still feeling the effects of the wine - a not inconsiderable buzz!

 

Stopped by Paso Robles on the way home from LA last Saturday and picked up some wines form Zenaida winery - two roses (one for me, one for my daughter), a zin and a syrah. Went to Opolo and bought two great 2002 pinot noirs. Stopped by Adelaida dn picked up a $50 bottle of their very, very nice 2002 cab and case of their surprisingly good 2002 patio wine (a white blend of chard, viognier and roussane).

 

I will be having another burnt meat experience pretty soon and wil open one of the Zenaida roses. Stay tuned!

[storm]

Had left over prime rib for dinner tonight. Au jus. Creamy horseradish. Not bad!

 

But the star of the dinner was ------ 1996 Niebaum-coppola Edizione Peninno Zinfandel. Estate grown grapes. Wow! After 10 years, this wine is just plain awesome. Classic zin. Big, beffy, peppery. Plums and black berries and cherries. Cassis and a hint of raisin. Soft, muted tannins, but not weak! Alcohol at least 14.5% as the lable states. An hour afgter dinner (half a bottle! I am still feeling the effects of the wine - a not inconsiderable buzz!

 

Stopped by Paso Robles on the way home from LA last Saturday and picked up some wines form Zenaida winery - two roses (one for me, one for my daughter), a zin and a syrah. Went to Opolo and bought two great 2002 pinot noirs. Stopped by Adelaida dn picked up a $50 bottle of their very, very nice 2002 cab and case of their surprisingly good 2002 patio wine (a white blend of chard, viognier and roussane).

 

I will be having another burnt meat experience pretty soon and wil open one of the Zenaida roses. Stay tuned!

 

Wow!

 

While it's summer over there, it's raining cats and dogs in here.

 

The sad part of experiencing the good stuff with you guys is that I became more discriminating with the wines served here.

 

We just came from a major art exhibit opening. The pica-pica served was excellent but the wine was an ordinary red carlo rossi type. Well sayang yung food. I didn't even finish my first glass. Just a sip and that's it. Drank plain water and iced tea instead. They should have combined the food with a good sauvignon blanc instead. If would be best if paired with the champaigne you brought when you came here.