storm Posted February 13, 2009 Share Posted February 13, 2009 Hapi VD! Lapit na. Babaha na naman ang mga wine! I'm tempted to open a tempranillo. Quote Link to comment
Guest lustfortravel Posted February 14, 2009 Share Posted February 14, 2009 hello everyone. i recently was able to taste an italian wine called badia a passignano which i liked. can anyone explain what a chianti is? Quote Link to comment
masi Posted February 14, 2009 Share Posted February 14, 2009 (edited) hello everyone. i recently was able to taste an italian wine called badia a passignano which i liked. can anyone explain what a chianti is? When I get bogged down by technicalities of wine and its appreciation, I run to ..... http://en.wikipedia.org/wiki/Chianti I've tried the da Vinci Chianti Riserva (hope I spelled it right). My rule of thumb is that Italian wines go very will red sauce pasta and processed meat like proscuitto. May I suggest other Italian wine areas like Brunello and Barolo. They're worth a try. Edited February 14, 2009 by masi Quote Link to comment
floppydrive Posted February 14, 2009 Share Posted February 14, 2009 hello everyone. i recently was able to taste an italian wine called badia a passignano which i liked. can anyone explain what a chianti is?Chianti is a wine from the Chianti region in Tuscany (northern Italy). It's made mostly from Sangiovese grapes, with Canaiolo and Malvasia Bianca grapes. It's a fairly easy to drink wine. There are several grades, from the regular (and inexpensive) table wine versions, to the higher end "Superiore" ones. Hope this simple explanation helps. I'm sure Agxo would be more be able to give a better one. Quote Link to comment
16track Posted February 16, 2009 Share Posted February 16, 2009 (edited) When / where will the EB be held? I like to join up as well but I'll be coming after the 21st of Feb. Edited February 16, 2009 by 16track Quote Link to comment
Brownman Posted February 17, 2009 Share Posted February 17, 2009 Masi and fellow oenephiles...hello all. Quote Link to comment
masi Posted February 17, 2009 Share Posted February 17, 2009 Masi and fellow oenephiles...hello all. Hi Brownman, any new labels to share with us? Quote Link to comment
bods1000 Posted February 17, 2009 Author Share Posted February 17, 2009 pare ko, you know very well that you're my sensei when it come to wines. i am sure that you had your good reason/s for not able to make it that time especially if the wino mortals and wine savvy muse, lipstick would be there. if i remember it correctly, the casillero pinot was a good one (you may want to back read several hundred posts back -- it had all the complexity, flirtatious and seductive traits of a pinot. i am using such words to prepare for VALENTINE'S! of course, there will always be better pinots. hahaha now what is a sensei? But it doesn't sound so risque coming from you, pare..yeah I sure missed that EB - can't recall exactly why, as even wild horses will not be able to pull me away from your company, especially if our rare and reluctant muse was there hmmmm....So how was your Hearts' day? Anything in the seductive and flirtatious category hehehe.... Quote Link to comment
masi Posted February 17, 2009 Share Posted February 17, 2009 (edited) hahaha now what is a sensei? But it doesn't sound so risque coming from you, pare..yeah I sure missed that EB - can't recall exactly why, as even wild horses will not be able to pull me away from your company, especially if our rare and reluctant muse was there hmmmm....So how was your Hearts' day? Anything in the seductive and flirtatious category hehehe.... sensei is Japanese word for "master" or "teacher"! nothing much happened, no new corks on V-Day. i deliberately avoided anything flirtatious and seductive as i was drinking the whole week being my Japanese partner was in town! had to rest the kidneys and liver! we need to get together someday. missed the stories, the wines and the company! Edited February 17, 2009 by masi Quote Link to comment
masi Posted February 17, 2009 Share Posted February 17, 2009 (edited) now that you mention it, yes it was a Casillero del Diablo too which I bought for some get-together almost two weeks back. Forgot where I bought it - definitely not Unimart, perhaps Rustan's, but anyway yes - for a wine at that price point it satisfies quite well. Body is full and mouthfeel is wonderfully present. Hey guys - do you know where I can get some goat cheese, or goat milk hehehehe....what's goat cheese called, by the way? I know pecorino is sheep cheese, or is it? sige pareng storm, call ako dyan sa hamon mong EB hehehe.... pareng bods, di ba feta cheese ang goat's cheese? i had the opportunity to try it, the executive chef of one of the hotels in Manila was unwinding in the hotel bar where liberty and i were enjoying our own martinis. the chef and i had a conversation on wines, martinis and other liquor. he was buying liberty and i another round but we were wasted. when we got to our room, after signing the bill, the front office called us asking us if we would accept a night cap from the executive chef, which of course we accepted. a full platter of various cheese, fresh and dried fruits came together with 2 glasses of red wine. feta cheese like lamb or goat meat has that characteristic smell and taste! ayun in the morning i had a hang over due to a toxic mix of gin, fruits, and wine!!!!! Edited February 17, 2009 by masi Quote Link to comment
bods1000 Posted February 19, 2009 Author Share Posted February 19, 2009 hello everyone. i recently was able to taste an italian wine called badia a passignano which i liked. can anyone explain what a chianti is? Am not that familiar with chianti. When I hear chianti, all that I can recall is a quote from Hannibal Lecter in THE SILENCE OF THE LAMBS : A census taker once tried to test me. I ate his liver with some fava beans and a nice chianti :sick: cheers!~. Quote Link to comment
bods1000 Posted February 19, 2009 Author Share Posted February 19, 2009 sensei is Japanese word for "master" or "teacher"! nothing much happened, no new corks on V-Day. i deliberately avoided anything flirtatious and seductive as i was drinking the whole week being my Japanese partner was in town! had to rest the kidneys and liver! we need to get together someday. missed the stories, the wines and the company! so it's just a word - it could be factual or fictitious, more on the latter as I cannot imagine myself as a "master" or "teacher" to you hahaha. Mahina ang wine tasting ko, not like you who can translate a certain nuance in taste to a specific organic thing. Alam mo naman pare, I just drink.. yes same here. there was some children's party on that day (of all things!). There were wines too but they were of the generic Bordeaux type. Nothing to write home about Kelan nga ba pare? When are you free? Quote Link to comment
bods1000 Posted February 19, 2009 Author Share Posted February 19, 2009 pareng bods, di ba feta cheese ang goat's cheese? i had the opportunity to try it, the executive chef of one of the hotels in Manila was unwinding in the hotel bar where liberty and i were enjoying our own martinis. the chef and i had a conversation on wines, martinis and other liquor. he was buying liberty and i another round but we were wasted. when we got to our room, after signing the bill, the front office called us asking us if we would accept a night cap from the executive chef, which of course we accepted. a full platter of various cheese, fresh and dried fruits came together with 2 glasses of red wine. feta cheese like lamb or goat meat has that characteristic smell and taste! ayun in the morning i had a hang over due to a toxic mix of gin, fruits, and wine!!!!! yes I think it is feta cheese. I usually see it in certain 5-cheese pizzas - I don't know if it's that white, crumbly cheese, like chalk powder, sprinkled on the outermost layer although it could be that because it has that strong taste and smell. It is however very good, but taken only in small quantities, and taken more as an accent, and not as the main event!It is said that goat milk, and could be goat cheese, has a lot of antioxidants. I read in a book that the centenarians in Sardinia has goat milk as a staple ... Now who's going with me to retire and spend the rest of our lifetime as shepherds in that southern Italian island? hehehe... Quote Link to comment
masi Posted February 19, 2009 Share Posted February 19, 2009 (edited) so it's just a word - it could be factual or fictitious, more on the latter as I cannot imagine myself as a "master" or "teacher" to you hahaha. Mahina ang wine tasting ko, not like you who can translate a certain nuance in taste to a specific organic thing. Alam mo naman pare, I just drink.. yes same here. there was some children's party on that day (of all things!). There were wines too but they were of the generic Bordeaux type. Nothing to write home about Kelan nga ba pare? When are you free? Let's schedule something next week. Matagal na rin kasi akong hindi umiinom e... puro beer lang! yes I think it is feta cheese. I usually see it in certain 5-cheese pizzas - I don't know if it's that white, crumbly cheese, like chalk powder, sprinkled on the outermost layer although it could be that because it has that strong taste and smell. It is however very good, but taken only in small quantities, and taken more as an accent, and not as the main event!It is said that goat milk, and could be goat cheese, has a lot of antioxidants. I read in a book that the centenarians in Sardinia has goat milk as a staple ... Now who's going with me to retire and spend the rest of our lifetime as shepherds in that southern Italian island? hehehe... pare ko, I prefer Northern Italy than the south and I can be a shepherd of a different herd.... hehhehehe. ako naman iba ang nabasa ko... na ang digestive system ng kambing is similar to that of a human being?! beginning with the set of teeth. plus, goat milk is more easily digested by our system rather than cows milk. now that explains it.... I grew up and upto now still drink cow's milk...... mmmmmoooooooooo! Edited February 19, 2009 by masi Quote Link to comment
storm Posted February 19, 2009 Share Posted February 19, 2009 Text text lang. I'm free from Tuesday onwards. Quote Link to comment
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