right, i dont do white. when out with a couple, the bird was just about in tears cause i ordered a red with fish. seriously, my platte aint all that and a bag of chips so who cares?

you guys anal about the so called "rules"? discuss.

What type of fish?

the only rule that exists is "If you like the damn wine, drink it."

In general, I find that drinking red with fish doesn't work. Whites tend to taste much nicer. But there are exceptions where certain reds do work with certain fishes and in those cases, the taste works. However, most often, reds totally overpower fish and ruin the dish.

Its about the taste not the f***en rules :P

Whites tend to taste much nicer.

He said he didnt do white, so would drinking something you dont like with your fish be better than drinking something you do like even though "its against the rules"?

i think you should have punched her in the f*** and then skulled a beer :D

right, i dont do white.

once you've had black you'll never go back huh.

What sort of wine should I have with bacon salt?

Fish with a good Sauvignon Blanc is good.

what fish said

who gives a f***, drink whatever you like!

I ain't a huge fan of white either and would always order red if drinking wine

i think ill go with the punch her in the head comment. lol.

Should have said fine but the only white you can drink is something like $4 fruity lexia and forced her to drink that. pretentious )#)(@*##

Also, rename thread whine and dinner

"what would you like on your cornflakes darlin?
oh ill have some wine please"

I'm not much of a drinker in general, but if I do have a glass of wine, I prefer white, even if it's with red meat. Stuff the rules, drink whatever tastes good according to YOU

mooby ... most red kills fish. Some work, but if you ordered a big strong shiraz you are wasting the fish and the wine. For most seafood try a New Zealand sav blanc, its dry enough and strong enough for most red drinkers to appreciate and it suits fish well.

People who "only drink reds" are pretentious wankers. I rekon with a blindfold test and the right selection of wines most people would struggle picking a red from a white.

http://www.cracked.com/article_16314_nectar-broke-worlds-5-worst-ways-get-drunk.html
Heres some alternatives to try.

rum/bourbon with any meal, thanks

I'm the same except the other way round.
I.e. I'll get a White when i'm eating Steak (Which is apparently bad?)

Although recently one of my friends has started me drinking Red's and I dont mind a few of the Dry ones.

f*** the 'Rules' drink whatever you think taste nice.
Dont be like all those fagots that hate 'X' drink but drink it because everyone else is/they want to get drunk. Like the people that cringe after every sip of beer they take.

I prefer a good white with my steak. Its called sprite.
not much of a fan of wine except its a good way to get wasted for cheap

You're a classy guy :)

Plus you get rewarded with a pillow for your hard work.

Ahhh goon, nectar of the gods.

I only drink red. White is for girls and latent homosexuals.

I rekon with a blindfold test and the right selection of wines most people would struggle picking a red from a white.

um, false. acid structure, tannins, smell, taste, texture. all different. very different.
as for people who "dont drink white" all you need is for someone who knows a bit about wine to have a chat, find out what sort of flavours you like and recommend some food to go with some wine. also, most wine < $20 is not particularly good, so if that's the region your spending in, that's half your problem.

maybe you should read this z0r: http://scienceblogs.com/cortex/2007/11/the_subjectivity_of_wine.php?source=rss_feed

In 2001, Frederic Brochet, of the University of Bordeaux, conducted two separate and very mischievous experiments. In the first test, Brochet invited 57 wine experts and asked them to give their impressions of what looked like two glasses of red and white wine. The wines were actually the same white wine, one of which had been tinted red with food coloring. But that didn't stop the experts from describing the "red" wine in language typically used to describe red wines. One expert praised its "jamminess," while another enjoyed its "crushed red fruit." Not a single one noticed it was actually a white wine...

Man, I can't stand those dicks that describe wine.

It's either nice or horse piss. Simple.

also, most wine < $20 is not particularly good, so if that's the region your spending in, that's half your problem.

don't aggree. ive had £5 bottles i love, and £50 i didnt rate.

also, most wine < $20 is not particularly good, so if that's the region your spending in, that's half your problem.

also dont agree

also, most wine < $20 is not particularly good

That's such a load of s***. Anyone who is buying or judging wine based solely on price has no idea what they're talking about.

yeah, ... in my vast experience of wine tasting (nz, france, hunter valley) its all about trying before you buy. even in restaurants

usually if thers an open bottle somewhere you can get a taste

People who "only drink reds" are pretentious wankers. I rekon with a blindfold test and the right selection of wines most people would struggle picking a red from a white.

I'm sorry, what?

Except that red and white taste COMPLETELY different. I also disagree about wines under $20 being terrible. My favourite range is about $15 a bottle and it's the nicest I'ce tried. I don't think price has anything to do with it, you either like it or you don't. I've had $5 champagne that I loved and expensive French champagne that I thought was revolting

Except that red and white taste COMPLETELY different.

if 57 wine 'experts' in france got it wrong in controlled conditions in a proper experiment, somehow i think that it's not that easy.

if 57 wine 'experts' in france got it wrong in controlled conditions in a proper experiment, somehow i think that it's not that easy.

Wine and food rules:

Men drink red wine.
Women drink white wine.

Given these wine rules, and since all women are stupid and cant tell what they are drinking, we can assume all 57 experts were women. Study discounted.

taggs, that's actually quite funny. i've seen a couple of shifties pulled on people who should know better myself.

about the cost, i'm sorry, that was a bit of a blanket statement and i should have clarified.
i've spent the last few years drinking wine, going to tastings and dinners and have managed a couple of decent restaurant bars. because of this i readily admit i can be a bit of a wanker when it comes to booze. having looked through and sampled from a library of wholesale portfolios, most wine <$20 is not particularly good. i've had quite a few cracker bottles for under 20 retail, but don't tend to find them in big chain stores. i've also had quite a few that haven't been good enough for their price tag.
different types of grapes have drastically different price/quality scales too.

your best bet is to find a good bottle store in your area and get to know the guy who does the buying. they know what they've got and if you build a relationship, they'll get to know what you like.

edit: spacing, and i never said "all wine less than $20 is awful"

last edited by z0r at 21:05:43 09/Jun/08

more serious post :P

To me, wine is pretty subjective so you'll never get everyone agreeing really. However... the big difference between cheaper and more expensive bottles (to me) isn't necessarily in the immediate taste of the wine. (although generally more expensive means more depth) I find I get an initial flavor that is good but also more flavor coming through over time in better wines and that is what makes them more enjoyable to me. Its pretty novel to me that a beverage can change flavor over time in my mouth, that doesnt happen with sprite :P

After swallowing cheaper wines I normally find a harshness that overpowers any flavors you might get further back on the palate. The harshness isn't an alcohol thing, I can't really describe what it is. I dont think its to do with smoothness either because many wines I have enjoyed were not really smooth. Most of my wine drinking occurs eating with family because I can't really afford to drink wine. So I never know the cost of wine going in. But I can always tell if a wine is 10-20 bux or 30+ because of this harshness thing that totally turns me off s***ty wine. There has been times when Ive enjoyed a cheaper wine, but they are pretty rare.

I'm not so into wine that I can be bothered drinking quaff because I can do without, but good wine really makes good food which was the point of my first post. To me, drinking most reds with most fish dishes in restaurants totally ruins the dish and you might as well be eating a fillet-o-fish at maccy Ds. If you have no sense of flavor to begin with then you probably wont be bothered much by that.

I've had $5 champagne that I loved and expensive French champagne that I thought was revolting

Except the $5 stuff probably wasn't champagne, it was more than likely not even sparkling white.

minxy, phar, zor ... sorry to upset you but if the paid professionals can't what makes you so much better at it?

But quite seriously if you have sight taken away from you and they choose the right wines you will get it wrong.

Sure you can probably pick a good true to form shiraz from a chardy. But picking a red or white based on flavour is not possible, particularly once they start picking wines that are a little more unusual (or rare). I have seen the red and white blind taste test done... it was about 50/50 ie. people couldn't pick.

Price is not always a good judge either. I rekon if you did a blind test and asked people to rate bottles in cost, they'd get it wrong. Some would rate the cheapy the best other the most expensive the worst. But give a 10 bottle test I rekon the it would be around 1 in every 20 or so people would fluke it.

And I don't actually agree all reds are bad with fish (I sort of suggested ... but most people when they say red mean one of a few wines). Some of the lighter pinots I rekon would go fine, specially with a stronger or oilier fish. Rose's too ... but then they really aren't red ... or are they

Alot of wine culture is a big wank. eg. people carry on about french wine. Most (if not all) european vineyards were wiped out by phylloxera. Sure they aren't allowed to irigate, but they can add sugar (wtf!). The europeans relied on the Americans and Aussies for both rootstock and the varieties, the oldest vines are now in Australia and America in weird places like Roma.

ps. any "champagne" is French. The word is trademarked by the region in France. If it does not come from there then it is a sparkling something.

Drink what you like and enjoy. Just remember wine and food have an effect on each other.

Get her to pick the wine. Then you can pay her out for picking the wrong one.

But she does have a point, some foods do go better with certain wines. A really good waiter should be able to recommend you a decent wine to suit your meal. Mind you its getting rare to find waiters who know their s***.

So much ignorance in this thread. Astounding. :)

Also, if you're paying over $20 for quaffing, non-special occasion, non-collector wine, you're paying too much!

As it is, I mostly only buy and drink imported Australian and New Zealand wines here. They are almost always cheaper than the local product, and better too.

after tasting a good bottle of bordaux i finished it all how good it was

straight from the bottle, straight from the cellar at that right cellary temperature

obes, one of the points i made is that i am a paid professional.
and to say that picking a red from a white on taste is not possible is just obtuse. can you tell the difference in taste between beef and lamb?
i know a woman who can pick the brand, year and usually the vineyard when tasting champagne. she was knighted by the french government for her contributions to champagne. while palates that fine are few and far between the best way to improve your ability to make those distinctions is to take notes.
in your own words, regardless of how silly the description sounds, try to express how it smells, what it looks like, how it feels in your mouth, what the different flavours are and where on your tongue they are coming from, how long the taste hangs around and if it changes once you swallow. that way you'll be able to compare regions, vintages and blends from your own perspective.

sambuca italiano > wine

I rekon I could tell a white from red

i know a woman who can pick the brand, year and usually the vineyard when tasting champagne

So she can has learnt essentially by rote to be able to pick certain wines in 1 style from 1 region by taste. Probably only the quality ones at that. Totally different skill to being able to pick an unknown wine's colour by taste alone. And if anything the fact that she got knighted for it shows how skilled/rare she is (ie. the exception that proves the rule).

can you tell the difference in taste between beef and lamb?

Depending on how its cooked ... nope, not a hope.
Watch Hell's Kitchen last week and their blind fold test? ... one guy thought chicken was beef rigatoni or some such (and they hadn't done anything weird to it). Well over half of the guesses got it wrong and usually very wrong.

beer with food

aren't you a bartender or something zor?
I don't think that's quite what obes meant

Moobs there is definitely rules as to what is generally accepted as "going with" certain meals, etc. Although for someone to push those beliefs onto other people is a bit gay I think, bit like door knocking church people..

Personally, I love (as mentioned above) a light Marlborough Sav Blanc with most white fish, or varying red's with darker and or heavier fish.

Or just beer

There is truth in it, but to go and have a great big cry about it was pretentious and stupid, backpunch worthy.