Wine-savvy

[Chi-Chi]

I love white wine so much.. I tried drinking red wine but it isnt as fruity (am i right) as white..

 

kadiri merong feijoa wines

[bods1000]

I love white wine so much.. I tried drinking red wine but it isnt as fruity (am i right) as white..

 

kadiri merong feijoa wines

white wines are so crisp, refreshing - lalo na kasi chilled eh

 

what's feijoa?

cheers and have a nice day (or night?)

[Spurt]

What's this about FTI taking 80% of Caldbeck wines...di ko alam ito, pare

please enlighten naman....thanks

all the known caldbeck brands like south corp/frescobaldis/two oceans/robert giraud was distrbiuted by Future trade now.

[Spurt]

bods, i have this friend who imports & exclusively distributes some nice california wines (De Loach/Esser/Silverado/plumpjack/stoller/phelan, mostly you'd say boutique wines. Stoller pinot noir are really expensive.

 

maybe we could see you one time and arrange some wine tasting.

[aftergzowx]

A backgrounder on my wine experience:

I took a wine course when I was in graduate school sa NY. Fantastic experience....tasted around six wines per week and quite a varied selection. I don't drink much nowadays but still enjoy wine every now and then.

 

Among whites, personal favorites are German Rieslings (sweet and semi-sweet), Hungarian Tokaji, Vouvray, Alsatian Gewurztraminer, NZ Sauvignon Blancs, Orvieto, Albarino....

 

Among reds, favorites are Left Bank Bordeaux, Pinot Noir in general, Cotes du Rhone, Vacqueyras, Gigondas, Argentinian Malbec, most Merlot, Chianti, Amarone....

 

I read that someone was thinking of bringing in NZ wines....Goldwater Dogpoint, Villa Maria and Cloudy Bay Sauvignon Blancs please!!!

 

It's also a shame that there's no German Riesling to be had here. They're one of my personal favorites....Zeltingen Sonnenuhr, Urziger Wurzgarten, Maximin Grunhaus, Bopparder Hamm....yumm!!!!

[freakish]

kadiri merong feijoa wines

Feijoa...this is a fruit right? Just heard that this is abundant in NZ. Ano lasa ba?

[bods1000]

all the known caldbeck brands like south corp/frescobaldis/two oceans/robert giraud was distrbiuted by Future trade now.

kaya pala Future Trading ang nakita ko sa likod ng label ng Lindemans last week...sayang talaga nawala sa inyo

[bods1000]

bods, i have this friend who imports & exclusively distributes some nice california wines (De Loach/Esser/Silverado/plumpjack/stoller/phelan, mostly you'd say boutique wines. Stoller pinot noir are really expensive.

 

maybe we could see you one time and arrange some wine tasting.

I didn't know they were available here - wow DeLoach, Silverado, Plumpjack - puro mga boutique labels yan ah! Your friend's not with Bacchus, is he?

 

sige pare, we can see each other - pero I'm not a connoisseur by any means

I just love to drink, that's all. Kung comments baka wala akong sensible na maibigay, lalo na pag madami na akong nainom

 

Let's arrange and see what......thanks a lot!

[bods1000]

Looking At A Glass of Wine

 

The most obvious characteristic of a wine is its color. The color of a white can range between pale straw and rich golden yellow, depending on its age, its sweetness, its degree of oakiness, and the grape variety it was made of. Lighter wines such as Sauvignon Blancs tend to be paler than heavier Chardonnays, and the gold tinge of an aged Chardonnay will be more pronounced than that of a younger one.

 

For reds, the deeper the color, the more concentrated the flavor. Stand a glass of Pinot Noir next to a Shiraz, and the difference is obvious. The Pinot will be an almost transparent light ruby red while the Shiraz will verge towards a dense purpley red. A mouthful from each is bound to confirm the difference. If you tip the glass back towards you, you may notice clear traces of liquid sticking to the side of the glass as they slide slowly back into the body of the wine - these are called tears or legs, and indicate high alcohol or residual sugar content.

 

[freakish]

eto na isa sa mga recipes with wine...sa mga mahilig magluto patikim na lang (kc tamad me)

 

MEDALLION MERE MICHELE

 

Yield: 4 portions

1 ½ lb. filet of beef, trimmed

1 cup Magnotta Pinot Noir Special Reserve (or equivalent)

2 bouquet garni (one bay leaf, four black pepper-corns and and a sprig of thyme all tied in cheesecloth)

3 tbsp. cream

3 tbsp. cooked mushrooms

Chopped butter, extra virgin olive oil, cooking oil, as needed

 

Sauce Provencale

½ cup onions, minced

1 red pepper, diced

1 small eggplant, peeled/cubed – 1 zucchini, cubed

2 garlic cloves, crushed

1 lb whole, canned Italian tomatoes

Salt and freshly ground pepper, to taste

 

Place 1 ½ lb beef filet in a non-metallic dish and cover with Magnotta Pinot Noir (or equivalent). Insert a bouquet garni and marinate 4-5 hours. Prepare Sauce Provencale by sautéing onions in 3 tbsp extra virgin olive oil until limp and yellow. Stir in red pepper and continue cooking and stirring for approximately five minutes. Add eggplant, zucchini, garlic cloves, a bouquet garni, tomatoes, and salt and freshly ground pepper. Simmer for between one hour, 45 minutes to two hours.

Put one cup of sauce in an enamel pot. Stir in cream and mushrooms. Simmer for 10 minutes. Take the meat from the marinade and pat dry. Trim off any fat. Heat 2 tbsp. butter and 1 tbsp. cooking oil in a heavy skillet and saute the filets to taste. Serve on hot plates and pour the sauce over the medallions at the table.

[bods1000]

hi, freakish!

Your recipe looks temptingly delicious - thanks a lot for sharing it here!

Have you posted it too at the Cooking Thread?

 

Will using a red wine other than Pinot Noir alter the taste?

 

 

 

.....come to think of it - I thought you were a guy! Silly me - nuon pa ako pare ng pare sa iyo Forgive me for the gaffe - I'm thrilled to discover ladies who are into wine....Cheers! Have a nice day there!

[bods1000]

A backgrounder on my wine experience:

I took a wine course when I was in graduate school sa NY.  Fantastic experience....tasted around six wines per week and quite a varied selection.  I don't drink much nowadays but still enjoy wine every now and then.

 

Among whites, personal favorites are German Rieslings (sweet and semi-sweet), Hungarian Tokaji, Vouvray, Alsatian Gewurztraminer, NZ Sauvignon Blancs, Orvieto, Albarino....

 

Among reds, favorites are Left Bank Bordeaux, Pinot Noir in general, Cotes du Rhone, Vacqueyras, Gigondas, Argentinian Malbec, most Merlot, Chianti, Amarone....

 

I read that someone was thinking of bringing in NZ wines....Goldwater Dogpoint, Villa Maria and Cloudy Bay Sauvignon Blancs please!!!

 

It's also a shame that there's no German Riesling to be had here.  They're one of my personal favorites....Zeltingen Sonnenuhr, Urziger Wurzgarten, Maximin Grunhaus, Bopparder Hamm....yumm!!!!

hello there!

Have you tried Brumm's at Galleria? They sell mostly German and Austrian wines - you might find a Riesling there.

You have exotic tastes in wine - most people are not familiar with Tokaji, Albarino, Malbec, gigondas.........

 

Tell us naman more about that wine course you took in NY I myself would take one if given the chance to be free to go abroad........

 

btw, are you in the country now?

Edited August 7, 2004 by bods1000

[bods1000]

Wine Storage

 

Wine needs to be kept in a cool, dark place, preferably slightly damp. Laying down keeps the cork wet and expanded, which improves the seal, keeps oxygen out of the wine and keeps the wine in the bottle. It ensures that the wine's maturing process is subtle, reaching its maturity gracefully. If the storage place is too warm, the wine will mature too rapidly and poorly. Temperature fluctuations should be kept to a minimum, as this too affects the optimum maturing of wine, and the corks could weaken, which could cause leakage and evaporation of the liquid.

Wine loves the dark. Light - direct or indirect, could over-expose the cork and lead to a 'tired' wine. Wine does not like to moved too much during storage as this disrupts the maturing process. Why slightly damp? To keep the cork wet, which ensures a good seal on the bottle and minimal leakage.

Please do not keep your wine, even everyday drinking wine in a cupboard, near radiators, boilers or the back of a refrigerator. The temperature fluctuations are too great, and this will ruin the wine over a period of time.

[bods1000]

Serving and Drinking Wine

 

Chilled white wine is delicious, and so is red wine at room temperature. The chill on a wine closes down some of the flavors. This is particularly true for reds, and is why most reds are drunk at room temperature so as to get the most benefit from the wonderful flavors in the wine. Whites are better served chilled as this closes the sharp taste down, as in Sauvignon Blanc, for instance.

[freakish]

hi, freakish!

Your recipe looks temptingly delicious - thanks a lot for sharing it here!

Have you posted it too at the Cooking Thread?

 

Will using a red wine other than Pinot Noir alter the taste?

 

 

 

.....come to think of it - I thought you were a guy! Silly me - nuon pa ako pare ng pare sa iyo Forgive me for the gaffe - I'm thrilled to discover ladies who are into wine....Cheers! Have a nice day there!

i don't think it will make a lot of difference, i mean maybe there will be a slight change in taste..but if we are just making them for our own pleasure and it passed our standards..then i guess no harm done..

 

I'll post it at the cooking thread later..been busy whole day.

 

 

 

don't apologize...im used being called pare specially during my wild days dyan sa pinas, not that i look like a man, eh? Sometimes just because i share a lot of interests with the guys, lumaki kc akong puro kalaro lalaki...hahaha! nways, take care bods...m learning a lot from your thread.. i might start drinking again, can't appreciate them if you don't drink them