Writer / editor / reveler. Obsessed with proper comma placement, white Burgundy and good soup. I hate wearing wool.
Agreed--neutral grape spirit :) Also, thank you guys for the kind words, and I'm really glad you enjoyed the series! Stay weird!
Friends, thanks for the comments! Check out the nicely linked articles "More on Aging Wine" above for some helpful tips on aging…
Haha, you guys are great :) Love the mispronunciation, the observation that Brett can make your wine taste like bacon, the freakish Sauvignon Blanc note and all the questions. Like Craig said, TCA can in fact come from other areas--and I've actually tasted other foods with a similar, distinct, off-putting flavor: corked carrots or apples, anyone? Corked Sprite from my childhood still gives me nightmares, and I once worked with a "corked woman." Heeby jeebies.
Anyway, Rio: There are definitely different "levels" of "corkiness." Some bottles are horrific, others are subtly mushroomy, and others (as mentioned above) just seem dull or mute. I'm positive PLENTY of mildly corked bottles have gotten past my and many wine-pros' noses. The point of it all is to start to be aware of common flaws... and, most importantly, to not be afraid to bring them up or ask for a second opinion. Anyone who responds to your inquiry rudely or snobbishly is, simply, rude and snobbish and should know better!
Thanks Zorazen! And CandiRisk: it takes people like us asking for it to get it here... lots of great new Eastern Europe stuff coming in lately, esp. thanks to Blue Danube! Stay thirsty :)
You guys are too kind. Thanks for the kind words and glad you're seeking out "weird" stuff!
I haven't had the rosato but will look for it; sounds perfect. And @CandiRisk, Orvieto sounds like a perfect call. I find Orvieto rather similar to a good Pinot Grigio. The PGs from labels like Scarpetta, Russiz Superiore or Kofererhof are way more characterful and classy than most. Try if you can find!
Let's all keep the availability as it is--available ;)
@CandiRisk... I LOVE that dish. I am going to have to fiddle around for the perfect pairing, but an Italian white strikes me as up the right alley. Need to avoid high alcohol due to the spice (which will make everything taste hotter and more alcoholic), and I'd go with something that has some body to stand up to the sausage. Coming to mind and in the somewhat "weird" camp for you to try might be Ribolla Gialla (northern Italy), Fiano (central) or Grillo (southern)?!
All credit to the wine and the winemakers doing up inspiring things in CA. So humbled and grateful to be able to enjoy such beautiful products and company.
Ken: I painted a huge one that I pasted on my wall :) Agree with you completely.
@Candi I am SO glad to hear it! Enjoy the funky treasure adventure!
@Candi, my friends tell me you need to check out The Wine Bottega! Looks very promising and awesome... http://thewinebottega.com/about/ If you aren't close to them, I bet you could put together a case of "weird" wines for shipment! Best of luck, and let me know how it goes.
Thanks, Bryan! It is a fun story; I'm honored to help tell it.
Ha, thank you @maom. Happy early Valentine's Day!
Re-thinking that. More of a: Al-va-RELL-ay-oh. (Hey-oh!)
I say (and think I've heard it as) Al-va-rell-AY-oh. Also, love the "liquid-cashmere-sweater-and-a-pipe" note.
Thank you so much Candi! Can't wait for you to find some and try it. Report back!
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