Wine-savvy

[bods1000]

Pare, I should say let's drink to that!  Hurt, anxiety, happiness, etc. are all part of life.  Just imagine how it would be without!!!   So far everyone I know from our alma mater who went to the "arrrrreneo" did well!! thanks to the solid education you and the wifey gave them.

 

Kaya, like what I said, "let's drink to that!!!!" :thumbsupsmiley:

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hehehe another reason to drink

Let's go, pare! Let's drink to your common high school alma mater - that's the source of their solid education!

[bods1000]

Hi Spurt, though not what I really had in mind, it would be interesting to know the chemical analysis of a DOM (no bods, not the same DOM that you are thinking ).  who knows some enterprising loco may come up with a chemically generated sparkler that would give the dark green bottled Benedictine a run for its money (although, this holy ordered chap has a long long headstart)!

 

a good ad  would be "DOM ako, ikaw DOM ka na rin ba?"  what say you about the line, miss lips?

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I also had extra labels when I used to import wines, plus their chemical analyses. The chemical analyses were a good read - gives you more ammunition when you make your sales pitch.

Each country's food bureaus require a chemical analyses of the wines but suffice it to say that wines should not be treated as a chemical product but more of an agricultural product. Unfortunately some manufacturers treat their wines as more of a chemical product, without the requisite love and art that should go in making it. So we have a profusion of weak and bad wines now.....

[malaccastrait]

Every wine we bring in has to have a separate label for BIR purposes, when filed for excise tax, we have to show the amoun t of alcohol content & also for BFAD purposes, what we do is ask the supplier to have an extra label of each and every wine variant. this doesn't answer you masi, hehehe. i even have the chemical analysis sometimes on record of some dom perignon & moet & chandon. but i think soaking the label on any liquid will destroy some prints on the labels specially if you soak in overnight, just a thought.

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Try steaming it. Fried of mine uses a hand steamer (the type used on creased suits etc.).

Its a little tedious but usually does the trick. keep a towel handy to remove excess moisture frm the label.

[Spurt]

I also had extra labels when I used to import wines, plus their chemical analyses. The chemical analyses were a good read - gives you more ammunition when you make your sales pitch.

Each country's food bureaus require a chemical analyses of the wines but suffice it to say that wines should not be treated as a chemical product but more of an agricultural product. Unfortunately some manufacturers treat their wines as more of a chemical product, without the requisite love and art that should go in making it. So we have a profusion of weak and bad wines now.....

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that's true, wine is an agricultural product, its not from an inorganic material, sobrang technical, i just need to add this, didn't you guys know that to have wines registered with BFAD, you have to pay Php 6,500.00 per variant/bottle, to :grr: have tested for whatever by BFAD, and the result if you passed or sort of received the go to sell locally you have to wait 2 f***king years! :thumbsdownsmiley:

[gekidan]

Any suggestions for a good dessert wine??

[bods1000]

that's true, wine is an agricultural product, its not from an inorganic material, sobrang technical, i just need to add this, didn't you guys know that to have wines registered with BFAD, you have to pay Php 6,500.00 per variant/bottle, to  :grr: have tested for whatever by BFAD, and the result if you passed or sort of received the go to sell locally you have to wait 2 f***king years!  :thumbsdownsmiley:

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very true!

that's why I quit the f**king business of selling wines :grr:

This BFAD stuff for imported wines is a little stupid becaue I told them the wines we were bringing in have already passed the food/sanitary/hygienic requirements of their countries of origins - they would't allow the exportation of their wines unless they pass these stringent measures. Nakita ko yung mga standards nila talagang mahigpit, lalo na sa Australia compared to the BFAD requirements here which were laughable. So why subject them to food requirements again here - standards which are insipid when applied to wines. Ang mahal pati tsaka you have to go back and forth to far Alabang to submit papers, forms etc plus pay the exorbitant fees plus wait for 2 years nga kung minsan. WTF, ayoko na - iinom na lang ako ng wine, hindi na ako magtitinda!

[bods1000]

again, many thanks for the warm hospitality of mr. and mrs. masi last night...

pare, your chili con carne is to die for - that's the best thing I can remember from last night, plus the wines of course, which again I leave to pareng masi to dissect. All I can say is that it was heavenly to have tasted again Bin 555

cheers!

thanks to for mr. and mrs. storm for the great company!

 

sa uulitin, fellow winos!

 

Have a great weekend!

[bods1000]

a while back when crabs mysteriously entered some discussions, I was wondering what wine would sit well with crustaceans.

I think I finally got the answer thanks to some book I'm reading, though I'm not sure if I can find the wine here.

It is an Austrian varietal called Gruner Veltliner (I hope I got that right) and I read it goes well with lobsters, crabs dishes anad shrimps. Anybody here familiar with this varietal?

 

Aside from being a good match with crustaceans it is purportedly great with vegetables - a food group notoriously fickle with wines. Now I have to get back to the book again to get more details, ayt!

 

I have to try this wine as crustaceans and veggies are on the top of my food faves.

[jumborat]

asti spumanti white wine! :thumbsupsmiley:

[okidok]

Any suggestions for a good dessert wine?? 

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Some nice port or madeira wine would do...

 

Too bad we can't get good port or madeira wine in Manila...

[Spurt]

very true!

that's why I quit the f**king business of selling wines :grr:

This BFAD stuff for imported wines is a little stupid becaue I told them the wines we were bringing in have already passed the food/sanitary/hygienic requirements of their countries of origins - they would't allow the exportation of their wines unless they pass these stringent measures. Nakita ko yung mga standards nila talagang mahigpit, lalo na sa Australia compared to the BFAD requirements here which were laughable. So why subject them to food requirements again here - standards which are insipid when applied to wines. Ang mahal pati tsaka you have to go back and forth to far Alabang to submit papers, forms etc plus pay the exorbitant fees plus wait for 2 years nga kung minsan. WTF, ayoko na - iinom na lang ako ng wine, hindi na ako magtitinda!

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i somehow know the guys here doing the selling, and i also know that this requirement is not practical at all. BFAD people even doesn't know the difference between the old world wines & the new world wines, hehehe. so we sell it as it is. i totally agree with you, let drink na lang. :thumbsupsmiley: :thumbsupsmiley:

[ric2000]

you can order good wine and port on the internet . it costs but if you like wine like me its ok and safe.

[masi]

again, many thanks for the warm hospitality of mr. and mrs. masi last night...

pare, your chili con carne is to die for - that's the best thing I can remember from last night, plus the wines of course, which again I leave to pareng masi to dissect. All I can say is that it was heavenly to have tasted again Bin 555

cheers!

thanks to for mr. and mrs. storm for the great company!

 

sa uulitin, fellow winos!

 

Have a great weekend!

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sorry for this delayed post, pareng bods! at any rate, better late than never. well, bods, storm, mrs. storm, liberty and i met up last weekend for some impromptu eb. each one had a bottle in tow.

 

Prahova Valley Reserve Cabernet Sauvignon 2000 Dealul Mare Region Romania. mid-dark red with aromas of smoke, caramel and berries. body was mild with enough tannins expected of a cab sauv. finish was moderate.

 

Cape Jaffa 2001 Shiraz - Deep red (violet, in fact). Any and everything you would expect from an Australian Shiraz. Rich dark berries and peppery spice. Body was full and tannins were moderate notwithstanding its peppery spice structure. Finish was moderate as well.

 

Wyndham Estate Bin 555 Shiraz 2002 - Like much of Australian Shiraz, this had the deep red tones aroma and body of what Australian Shiraz ought to be. Rich berries and the proportionate amount of peppery spice. Finish was moderate as well.

 

It never fails to make me wonder why wine savvy evenings are highlighted by discussions of wine over the wines we imbibe. Talk of food and recipes over food we consume!

 

Maybe my fellow winos can explain... bods, storm, what say you!?

[masi]

Some nice port or madeira wine would do...

 

Too bad we can't get good port or madeira wine in Manila...

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now i really don't know what you mean exactly when you say you can't get a good port in Manila. i really think it depends on where you get it. of course there is tawny port which you can get between P700 to 900 a bottle. I recently bought one a at P1800. If this is good, I would not know. I am not much a port drinker but one thing I know, it sure is more expensive the the usual scotch whiskey I drink which comes in a black box!

 

For Madeira, I haven't tried this stuff.

 

Give us some labels so we'll try to look for it in the wine and gourmet shops here.

Edited March 14, 2006 by masi

[okidok]

As I'm writing this, I'm holding on to a bottle of Chehalem 3 Vineyard 2003 Pinot Noir from Willamette Valley...

 

Will crack this a few days before I fly home to Manila...

 

About the Port and Madeira, I've had the rare chance to visit Porto and Madeira when my cruise vessel was doing Europe before we crossed the pond back to the US. I really can't remember the names but I do remember that the most popular one is tawny port. We also checked out the rare white port wine... I like tawny port more...

 

Madeira wine is lighter and less sweet than port