A while back there was a thread about wine and somebody said it is really hard to tell the difference between red and white in a blind taste test.

Well that person is f***ing retarded because I just did one and it was easy. The red even feels different compared to the white.

you can friggin smell the difference too

In general, yes, its retarded. But you could make it a lot more difficult with careful wine selection than garden variety cab sav vs chard.

yeah.... nah it don't work that way. they taste totally different.

So you're saying Obes is retarded?

Careful, he'll bash you!!


!!

You guys don't get it.
If they carefully choose the wines, you won't pick it. The colour doesn't matter. So rules that say this colour with that food are crap.

Next you'll be telling me you can accurately value a bottle based on flavour.

Just remember restaruants make their money on the wines, get them in with the food make the money on the wines.

im sure its more difficult depending on which wines you choose from teh red and white family;

obviosuly yor gonna know the difference between a shiraz/merlot and a chardonay (for example)

last edited by Spook at 13:25:40 24/Jul/08

Was watching one of Gordon Ramsay's shows the other night. He had Sir Cliff Richard eat at his restaurant and he got him to taste a couple of different wines, two at a time, and pick which one he liked the best - the expensive wine or the cheap celebrity crap. (Not knowing what either of them were of course). It came to two of them and Cliff said both were really harsh and he wouldn't pay for either of them. Gordon asked him which one he'd prefer, and Cliff chose one saying the other one was especially nasty. I lolled when he found out that that one was one of his own

Yeah 'ole Cliff would have been spewing about that. Even more spewing that it actually went to air.

Dissing your own wine on international television = not good for sales.

White is chilled
Red is room temperature

rose?

were you drinking this wine with your mcdeluxe fpot?

what a combo

rose?

We talking real wines or the wine equivalent of a bacardi breezer?!@?

There's other light bodied reds that are best served chilled besides roses.

i think you should only drink red with a mcdeluxe. i mean, it's almost beef.

fyi, redhat is as spanky as they come when it comes to wines and foods:

White is chilled
Red is room temperature

Room temperature in a nice cold european country, slightly chilled here in balmy brisbane.

definitely not tepid.

All wine should be cold, and any taste that needs to be acquired is not worth acquiring!

Sweet, Fruity reds ftw. eg Brown Brothers Dolcetto & Syrah. Drys FTMFL, ive been on wine tours and s***, and still don't understand the fascination - plus it makes me sleepy :(

Most whites just taste like weak cordial for me.

asif drink cold wine, red ftw.

http://upload.wikimedia.org/wikipedia/commons/thumb/e/eb/Erdinger-bottle-glass_RMO.jpg/350px-Erdinger-bottle-glass_RMO.jpg

Thread saved

asif drink cold wine, red ftw.

Half my friends put ice cubes in it! :|

At least we can agree on red :)

i don't mind the taste of red but it's preservatives or something don't agree with me. two glasses and i have the worst hangover. but after two bottle of white, i start swinging!

i love red wine:

i often drink a cask of my favorite yalumba merlot in one sitting;

its probably best that i have a break from wine

I like Red's and White's. Only I keep buying bottles I haven't tried before and sometimes you strike gold and sometimes you get s***.

I tend to find that reds have a larger range of taste from the good to s***. When Red's are bad, they can be really bad.

haha, yer like teh dan murphy $2 shiraz

got cough medicine?!

Yeah infi I am the same. Some are worse then others.

Red is room temperature

Firstly that is incorrect. Room temp refers to f*** off cool french castles.
60-65F for Red. Thats around 15-18C. So chilling it in a fridge before serving is the "correct" thing to do (or store it in a whine fridge .. I do)

But seriously drink red at whatever temp you like.

If you listened to stupid euro wankers you'd drink your beer room temp too, but I bet you don't.

haha, yer like teh dan murphy $2 shiraz

got cough medicine?!

HA! A friend of mine's parents are fully into wines, and he went on holidays and brought them back this "awesome wine from a winery" a labeless bottle of $2 dan murphy wine, they were pissed when they found out! They drank it to be polite even! haha!

Been getting into Gewurztraminer lately. I don't enjoy whites as much as reds normally but it goes so well with spicy foods like Thai and Indian. Got a faint scent of musk sticks about it too which is nice :)

isnt that like a sickly sweet desert wine?

Nah it's just a variety of grape.

Stickies or dessert wines are created from all different types of grapes but have higher sugar content levels and higher levels of alcohol too. Alot of stickies are made from Riesling. I have tried to get into them but find it somewhat difficult. Give me a decent Port any day :)

seconded lunch's suggestion of a good port

Actually come to think of it, i have a port that me and my ex bought like...3 years ago now. Might crack it open one day, have it allll myself :D

sangria ftw

Why drink a red wine that tastes like a white wine anyway, doesn't that sort of defeat the point of drinking a red wine?

im no wine expert but I'm one hell of an alcoholic that not many can keep up with

erdinger on tap rocks

erdinger on tap rocks

amen to that! :D

Your all wankers.

http://www.hofbraeuhaus.de/ has good beer

ah the hopera house

that place is nuts

yeah it is but the most disapointing thing for me was getting served by a ironing board chested asian waitress

that doesnt sound very bavarian

when i was there even the waiters had boobs

Oh there was plenty of bavarians but I just got 'lucky'

cool, I'll be in munich next month, I'll have to add that to my list of places to go

Stickies or dessert wines are created from all different types of grapes but have higher sugar content levels and higher levels of alcohol too.

false. alcohol in wine comes from fermented sugar and with dessert wines they stop fermentation early so there is more residual sugar left over. more sugar == less alcohol.

and with dessert wines they stop fermentation early

do you mean early as in before all the sugar is fermented, or early in terms of fermentation time compared to non-dessert wines?

anyway, more sugar doesn't necessarily mean less alcohol if your sugar level is considerably higher to begin with which of course with dessert wines it typically is unless it's sussreserve

People who talk more about wine than just "I drank wine" are complete and utter wankers.

ps:

(or store it in a whine fridge .. I do)

hahah even obes' fridge cries


last edited by casa at 13:06:02 25/Jul/08

false. alcohol in wine comes from fermented sugar and with dessert wines they stop fermentation early so there is more residual sugar left over. more sugar == less alcohol.

Arguing over wine is even more wanky than consoles and comics but anyway (ooh beaten by Casa :p) ,there are heaps of ways to increase sugar content for stickies, not just stopping fermentation early which won't effect alcohol levels.

add sugar (duh)
Use a variety high in sugar levels or grow the grapes so that they have higher levels of sugar
use that rot fungus that increases the sugar levels. (I know that Noble One sticky uses this, and I think it's pretty common)
there are more that I can't think of just now.

The higher alcohol content came from desert wines being considered a fortified wine, although not all of them are any more. I stand by my original comment that stickies are boring although each to their own:)


last edited by Lunch at 13:14:54 25/Jul/08

they're about the only wines I can stomach :)

You have issues then obviously! :)

Do you only drink them with really sweet desserts or ?

I drink them with (or without) anything
I don't associate alcohol with food, I just drink it when I feel like it

"Fortified" means they have another alcohol added to them (usually brandy). And the reason fortified stickies are sweeter is because they fortify (pour brandy in) before it's finished fermenting which kills the yeast and leave some sugar there (fermenting turns sugars to alcohol). So it does affect alcohol levels by stopping fermentation BUT you just added alcohol so net effect is probably a gain.

Other desert wines are made by increasing the initial sugar levels by removing water.
Ice wines (Eiswein) freeze the water out.
"Noble rot" (Botrytis) uses a fungus to remove the water and concentrate the sugar (doesn't create sugar).
They can also turn the grapes partially into sultanas via air/sun drying (ie. raisin wine).

They can also just add sugar (eg. cane sugar, fruits, honey) pre or post fermentation.

And if you think stikies are boring you should stop drinking 5 dollar liqueurs.

so when you guys go wine tasting do you do the spit thing? to me its a waste of perfectly good wine lol, kind of like prince charle's aston martin getting converted to run on surplus wine

I was in Germany "wine tasting" somewhere and got so blind drunk it was ridiculous, good thing I was wearing a wallabies jersey that day so they knew i was an aussie. in the end I think it cost me about 4 euros??

f*** no:
i usually drink other peoples left overs

early in terms of fermentation time compared to non-dessert wines. the fungus is called bortrytis.

anyway, more sugar doesn't necessarily mean less alcohol if your sugar level is considerably higher to begin with which of course with dessert wines it typically is

true dat. as usual i got lazy when typing my reply.
a few different ways of making dessert wine:
early harvest: picking the fruit earlier means sugar content in the grapes is higher. the last few weeks of ripening is when most of the acidity comes through.
bortrytis: allowing a special fungus to develop on the grapes.
iced wine (eiswein): in cold climates, picking the grapes just before dawn so they're semi frozen. this means when they're juiced, the juice is more concentrated.
there are certain wines that have a high enough residual sugar level to be drunk like dessert wines, but most good retailers will explain why if they're trying to sell you one.

edit: beaten :p

Do you only drink them with really sweet desserts or ?

dessert wines or particularly sweet rieslings are great with cheeses and apple and quince paste. typically, match sweet wine with something lightly acidic or tart to balance it out.

last edited by z0r at 15:21:43 25/Jul/08

early in terms of fermentation time compared to non-dessert wines

pretty sure I remember reading that a lot of (or maybe even most?) dessert wines have a longer fermentation time than non-dessert wines

the only two words you will ever need when it comes to wine:

fruity lexia.

taggs ... i had no idea what fruity lexia was but google has not convinced me ...

"90% less flinch" lols fruity lexia is absolutely foul

I hate to be spamming youtube videos but it seems I have found a fruity lexia connaisseur