igol ays Posted July 14, 2005 Share Posted July 14, 2005 (edited) the albarino wasn't a bubbly. very floral, melony. crisp and dry. went very well with the oysters the broadbent was like most madeiras; nothing spectacular. when i was drinking it, i was thinking i liked the v. sattui madeira better. speaking of v. sattui, that's where we had my 2nd daughter's wedding 2 yrs ago Edited July 14, 2005 by eagleyes Quote Link to comment
bods1000 Posted July 14, 2005 Author Share Posted July 14, 2005 pare, gising ka pa?! wag ka magpuyat at beer-ness bukas at madaming activity past five-thirsty... the place i mentioned is "good earth" 2nd floor, gb3 or in metrowalk ortigas. the dish is the good earth sashimi. but honestly, i still prefer the honest to goodness sashimi/sushi moriawase, tako, uni, and the mackerel with ginger or the oden (boiled vegetables carrots, potato, raddish). i was in lipa city today and had lunch at hayako/lima city hotel. i had miso ramen (shinjuku's is still top of the class!) and gyoza (still shinjuku!!!) we ought to have yakitori and a glass of shocho (japanese gin with a preserve plum or calamansi and hot water!) sarap 2 glasses lang may amats :cool: ka na!!!!<{POST_SNAPBACK}> hehe yup pare eight-thirsty so it's good earth - is this similar to a tuna tataki? yes, raw is still best and I look forward to that shocho!cheers! Quote Link to comment
agxo3 Posted July 14, 2005 Share Posted July 14, 2005 I quote from the Cincinnati Enquirer: All the experts say the same thing: Don't be frightened. After all, wine is just something you drink, not some shadowy monster out to intimidate you. But people are intimidated. Wine does, after all, have an image, and, as any wine newbie knows, it's not always a friendly one. The way to get over the intimidation factor...is to remember that everyone was a newbie once and most of them got over it by going to wine tastings.(Jim Knippenberg). There follows some basics about wine tastings but I give the floor to our pareng agxo to tell us about how to sip, taste and evaluate wine. <{POST_SNAPBACK}> Just a few notes on tasting - first, there are NO hard and fast rules. What works for you is what works!! However, there ARE some things you can do that are tried and true..... 1) don't fill up the glass. It's hard to see the color and get a good whiff of the aromas if the glass is too full.2) make sure the wine is at the right temperature. Most people taste their reds too warm and their whites too cold. 55 deg F for whites, 65 deg F for reds is a good guide for most wines.3) look at the color. It should be representative of the varietal. For example, cabs range from a deep claret (hence the name applied to Bordeaux which are generally cabs or cab/merlot blends) to a deep brick. A brown cab is likely to be a bad cab. Pinots are less dense and lighter, syrahs and petit sirahs tend to be inky and purplish.3) does it have legs? Gently swirl the wine around the glass, tilting the glass to let the wine ride up the side almost to the rim. Does the wine run back down immediately? Or does it coat the side of the glass and slowly run down, forming "rivers" of wine. These are the "legs" of the wine. The more "legs" the higher the alcohol content. Higher is not always better - the alcohol content should match the varietal. For example, zins tend to be harvested riper, with more sugars, and will therefore have more alcohol (up to just shy of 16%) while a semillon may be down in the 11% range.4) swirl the wine around the glass a bit. Gently! Best way I've found to do this is to set the glass on the table and gently move it in a small circle on the table. This aerates the wine and allows the aromas to release. The reason good wine glasses curve in at the top is to trap the vapors that carry the aromas. Is it a pleasant smell? Is there anything funky about the aromas? A wet sheep standing in the mud at your feet taking a dump, for example? Or are you getting aromas typical of the varietal? Citrus (predominantly grapefruit) in a chardonnay, for example. Apricot in a viognier. Plum or black cherries in a cab. Strawberries in a pinot.5) NOW (and only now!) take a sip. A small sip. Let it sit on the tip of your tongue. Now let it slide around your mouth. Take a small breath through your mouth. Does it change flavors? What do you taste? Are the flavors what you expect of this varietal?6) swallow. How long do the flavors linger? That's the finish. The longer the finish, the longer you can savor the wine, therefore the better for you. Do the flavors change as you swallow and as the finish lingers? What are the flavors? Bods posted a flavor wheel once upon a time. Backread and go look it up, print it out. It's a valuable resource. One last thing - you may want to keep notes. It's a practice I started some time ago, but being the impatient person I am, I have let that practice fall by the wayside. I really should start it up again so I can note which of my wines I should be drinking and when.......and with what. In the long run, what is important is how you feel about the wine. Do you like the aromas and flavors? If you do, then it's a good wine for you. Don't let anyone else impose their likes and dislikes on you. You will likely start out with a broad range of likes and if you're like most of us, you will soon develop a more discriminating palate and you will start to like some wines better than others. Make sure you know WHY you like the wines. It will help you in selecting new favorites. Remember - wine is a consumable, anqd a perishable one at that. What you love now will NOT be available forever. Wines in general (non-vintage Champagnes are a notable exception) will change from vintage to vintage. Not every wine you like will be good every year it's produced. And all cabs, or pinots, or chards, or..... are NOT equal. Cabs from California taste different from Bordeaux and different from Aussie cabs and.......One thing about wines is what's called terroir - the location and soil conditions of the vineyard impart a certain character and set of flavors to the wines making the same varietal from different locations (even in the same valley!!!) taste slightly different. Some day I hope to be good enough to identify those differences, but for now, I am only aware of them when I taste the wines side by side. I do remember one cab that I tasted some time ago. I knew immediately that it was from the Monterey area. Why? There was a taste of artichokes in the wine, and that particular plot of land used to be planted exclusively to artichokes. The vineyard owner had decided to take out the 'chokes and plant grapes instead. It was a decidedly unpleasant experience for me. Not that I don't like artichokes, but artichokes and red wine, IMHO, don't mix too well. Hope this helps!!! Quote Link to comment
agxo3 Posted July 14, 2005 Share Posted July 14, 2005 the albarino wasn't a bubbly. very floral, melony. crisp and dry. went very well with the oysters A bit of a mineral-y character to it? Sounds like a good matchto the oysters in any case. the broadbent was like most madeiras; nothing spectacular. when i was drinking it, i was thinking i liked the v. sattui madeira better. I'm not much for madeiras, myself. Sattui, huh? Gotta try that. Maybe it'll change my mind about madeiras. speaking of v. sattui, that's where we had my 2nd daughter's wedding 2 yrs ago <{POST_SNAPBACK}> Sattui's an interesting place. I like it. A bit Disney-ish and therefore a bit cartoon-ish but fun! And I like the picnic area outside. I go to Dean and DeLuca across the street and buy some prosciutto, some fruit, some cheese then go over to Sattui and pick up some wine. Sit outside and eat and drink. Nice! They do have a separate tasting room for their reserves. I picked up a reserve zin there a few years back that should be ready just about now....... Quote Link to comment
igol ays Posted July 15, 2005 Share Posted July 15, 2005 agxo, have you tried the picnic area at la famiglia? it's nice as it's on a hillside. Quote Link to comment
augustmoon Posted July 15, 2005 Share Posted July 15, 2005 Good morning guys.....with all that PROSE and POETRY about wines...food... ang hirap makasunod. Wala bang puedeng magstart ng BASIC Wines 11 course / thread ???? Please start with COLD DUCK....please... Quote Link to comment
spongebobby Posted July 15, 2005 Share Posted July 15, 2005 Good morning guys.....with all that PROSE and POETRY about wines...food... ang hirap makasunod. Wala bang puedeng magstart ng BASIC Wines 11 course / thread ???? Please start with COLD DUCK....please...<{POST_SNAPBACK}> oo nga eh. join ako dun. all i know about wine is that they come in red, white, and blue (nun). Quote Link to comment
bods1000 Posted July 15, 2005 Author Share Posted July 15, 2005 (edited) throughout the thread are basic lessons in wine and wine appreciation - there are several posts already- yun nga lang you just have to backread... like the flavor wheel - pareng agxo - i might re-post it na lang uli... it's difficult to start another wine thread because it would probably just be merged with this thread...the mods merge similar topics here.....like when they merged SEX WITH FAT GIRLS with DO YOU GO FOR FAT WOMEN something thread Edited July 15, 2005 by bods1000 Quote Link to comment
bods1000 Posted July 15, 2005 Author Share Posted July 15, 2005 (edited) oo nga eh. join ako dun. all i know about wine is that they come in red, white, and blue (nun). <{POST_SNAPBACK}> agxo's note above about wine tasting is a good starter.... Edited July 15, 2005 by bods1000 Quote Link to comment
augustmoon Posted July 15, 2005 Share Posted July 15, 2005 throughout the thread are basic lessons in wine and wine appreciation - there are several posts already- yun nga lang you just have to backread... like the flavor wheel - pareng agxo - i might re-post it na lang uli... it's difficult to start another wine thread because it would probably just be merged with this thread...the mods merge similar topics here.....like when they merged SEX WITH FAT GIRLS with DO YOU GO FOR FAT WOMEN something thread <{POST_SNAPBACK}> I understand...will just try to keep up and absorb as much as our braincells can manage. Spongebob. Sabay tayo. Page 1 Thanks Bods. Quote Link to comment
pinoy_strigoi Posted July 15, 2005 Share Posted July 15, 2005 ^^ I think the best way to start appreciating good wines is to start drinking really bad ones and compare. Carlo Rossi, Novellino and other super cheap wines come to mind. Then move up the ladder and across the world. Huwag mo na lang isipin kung anong prutas ang nalalasahan mo. Sila bods, masi, agxo, at lipstick kaya nila, pero kung beginner ka tikim tikim ka lang. Huwag garapal at iinumin ang buong bote. Besides, ang alak ay dapat inumin sa social setting. Not alone dahil pag mahilig uminom ng uminom ng mag-isa, at nagpapakalaseng ka, alcoholic ang tawag dun. Sabi nga, acquired taste ang wine. Just like some other things. hehehe LOL Quote Link to comment
masi Posted July 15, 2005 Share Posted July 15, 2005 Seared like a steak on both sides, but nice and red inside. It's hard to do - you need a really HOT :evil: HOT grill to do this. Haven't had that seared sashimi as you described but I have had tuna tataki in Tokyo. A lot like the beef tataki, which is much like the seared ahi I described. Them guys in Tokyo - now THEY know how to do it right! With a bit of the soy and a bit of wasabi and a LOT of grated daikon, it was wonderful! I will try a mango dressing on arugula as you suggested. Sounds yummy. Maybe with a nice viognier or a rose or pinot noir? Don't be afraid of cheese - I read a report somewhere several months back that said that most cholestrol issues are genetic (90% of the problem) rather than dietary (10% of the problem). YOu don't want to eat a block at every meal, but some nice freshly shaved - not grated! -grana padano (or for more bite a parmesano reggiano aged 2 years) over the arugula with mango dressing would be wonderful. I personally love a good triple creme Brie with some pate de foie gras and a nice crunchy cornichon accompanied by a nice, crisp Brut from Epernay - say, a Perrier Jouet or a Veuve Cliquot. Or a nutty crottin de Chavignol with a slightly chilled Chinon or well-chilled Vouvray. <{POST_SNAPBACK}> Alas, I 've been dealing with Japanese since the 80's in a cross section of industries; aviation, property development, semiconductors and project management but never got to see Japan except for a stop over in NRT! I know the golfing, dining and karaoke custom too well and their decision process, too. Japanese food tops my list of favored cuisine and I just found out that Bods' in-law used to be chef in the leading, top-end Japanese restaurant in the Metro. (sorry bods for the disclosure!) a pinot noir would be good for the arugula. i think its medium, fragrant body would blend perfect with the bitterness of the leaf. arugula with a rose, might get touchy (not the touchy you are thinking :boo: bods/spurt) as the vinaigrette maybe a bit too acidic for since the rose's rich and light, citrus flavors. a simple oil and garlic with some salt and pepper dressing with the rose, may cut it for me! this is how i could sense the blending of the flavors in my mouth as i type this comment! :upside: alas, again for the cheese... my cholesterol level is way out of line as my genes are simply "a mine field". foie gras -- nothing like it -- just a quick sear and it's ready for consumption, straight up!!! :thumbsupsmiley: Quote Link to comment
masi Posted July 15, 2005 Share Posted July 15, 2005 Sattui's an interesting place. I like it. A bit Disney-ish and therefore a bit cartoon-ish but fun! And I like the picnic area outside. I go to Dean and DeLuca across the street and buy some prosciutto, some fruit, some cheese then go over to Sattui and pick up some wine. Sit outside and eat and drink. Nice! They do have a separate tasting room for their reserves. I picked up a reserve zin there a few years back that should be ready just about now.......<{POST_SNAPBACK}> and i thought Dean and DeLuca was a just a cafe across the NBC studios at Rockefeller!!!! well, at least thats where i get a piece of brownie with my espresso... part of my pilgrimage when i go to the Big Apple and visit my brother. :thumbsupsmiley: eagleyes and you get the top end of cuisines there with so much variety of wines to boot. this thread imploded with so much exchange after we opened the wine and food mix. makes really excellent reading from we are! keep it up! :thumbsupsmiley: Quote Link to comment
masi Posted July 15, 2005 Share Posted July 15, 2005 Good morning guys.....with all that PROSE and POETRY about wines...food... ang hirap makasunod. Wala bang puedeng magstart ng BASIC Wines 11 course / thread ???? Please start with COLD DUCK....please...<{POST_SNAPBACK}> augustmoon and spongebobby... i dont speak for agxo, eagleyes, bods, pinoy, magaling, lipstick et. al, but i am learning as i go along too. everytime is a new experience and i am enjoying the ride!!!! sabay-sabay tayong lahat matuto sa isa't-isa... oh, pinoy... tagalog ito, ha! Quote Link to comment
masi Posted July 15, 2005 Share Posted July 15, 2005 (edited) ^^ I think the best way to start appreciating good wines is to start drinking really bad ones and compare. Carlo Rossi, Novellino and other super cheap wines come to mind. Then move up the ladder and across the world. Huwag mo na lang isipin kung anong prutas ang nalalasahan mo. Sila bods, masi, agxo, at lipstick kaya nila, pero kung beginner ka tikim tikim ka lang. Huwag garapal at iinumin ang buong bote. Besides, ang alak ay dapat inumin sa social setting. Not alone dahil pag mahilig uminom ng uminom ng mag-isa, at nagpapakalaseng ka, alcoholic ang tawag dun. Sabi nga, acquired taste ang wine. Just like some other things. hehehe LOL<{POST_SNAPBACK}> pinoy, you are awfully mean!!! i know you meant well when you said that starting with bad wines and comparing but your recommended wines, Carlo Rossi and Novellino, border BDSM!!! :evil: but honestly though, taking from where Pinoy ended, start with P200 to P300 bottle wines. The Gran Trillo P180 + is a reasonable blend which is truly value for money. You may also start with Merlot Shiraz and Cabernet Sauvignon. Try to distinguish the flavors by smelling and tasting the wine. You can store an opened bottle for a day if you cant finish it. It is true that better quality wines are more expensive wines but it's not a hard and fast rule, albeit true 90 to 95% of the time. How come I drink alone and am not an alcoholic... uhaw na ako! I need a drink!!!! Edited July 15, 2005 by masi Quote Link to comment
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