Wine - or, what your favorite smelly grape water says about you.

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Wine is too strong for my tastes nowadays, but back in my pre-children days, I used to really like Fumées Blanches for cheaper white. I do believe a sommelier once told me they were working on a USA-made one, but I haven't tasted that yet. The French one is really nice for the price, though.
 
Cider update:
4 months of aging so far. clarified, carbonated, and bottle aged beautify.
I used a 2x pack of kveik yeast.
ABV is 8.2 %. Bit of a bite, but wonderful flavor. The aging brought out the apple and cleared it.

Dandelion Wine update:
I am half-done with aging of the spring round of Dandelion Wine.
I boiled 3 quarts of dandelion heads into 6 quarts of water, cooled, filtered, and skimmed.
Added to white wine must, and diluted to proper concentration (~4 gal).
Added champagne yeast, 2 weeks of primary concentration, 1 month of secondary.
6 months (so far) of aging in a plastic carboy.

All transfers (after primary) made under CO2, to reduce oxidation.
I plan on carbonating after 12 months, chilling, and serving.

I don't make wine - I make beer and cider. This is my first attempt.
 
I've been drinking hard cider again, which I think would count as wine since it's fruit. It's an interesting drink, I never thought about it being Anglo wine before but it makes sense as it was what pioneers drank at dinner, too. In contrast to whiskeys and corn liquors for drinking drinking. Tastes exactly like sour apple juice with a nice buzz and makes me feel like I'm on campaign with William Henry "Log Cabin and Hard Cider" Harrison.

CowPox said:
Is three glasses a day too much?
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Government standards say two drinks and more is a heavy drinker. Now that raises the question of if they're being overly cautious or overly permissive, but it's always better to be safer, right?
 
I'm enjoying some redneck sangria because it serves it's purpose well.
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Orange Rhymer said:
Cider update:
4 months of aging so far. clarified, carbonated, and bottle aged beautify.
I used a 2x pack of kveik yeast.
ABV is 8.2 %. Bit of a bite, but wonderful flavor. The aging brought out the apple and cleared it.

Dandelion Wine update:
I am half-done with aging of the spring round of Dandelion Wine.
I boiled 3 quarts of dandelion heads into 6 quarts of water, cooled, filtered, and skimmed.
Added to white wine must, and diluted to proper concentration (~4 gal).
Added champagne yeast, 2 weeks of primary concentration, 1 month of secondary.
6 months (so far) of aging in a plastic carboy.

All transfers (after primary) made under CO2, to reduce oxidation.
I plan on carbonating after 12 months, chilling, and serving.

I don't make wine - I make beer and cider. This is my first attempt.
Click to expand...
Good for you! I've tried to make mead, cider, and sake. All of these were uh... sub-industrial quality, but not bad. I liked the mead the best, it had a nice white-wine taste. The sake was always cloudy and a little carbonated. (I was making sake in High School to get around the drinking age limits.) Me and my cousins drank it anyway and nobody died or went blind. Some of them even liked it. I tried mead and cider once at age 23 - the cider was terribly sour, the mead was pretty good.
If I ever got into fermenting booze again I'd probably go for mead, because it's the most difficult to source.
 
Do you think part of the reason why white people don't have many overly spicy dishes is because they don't go well with wine?
 
Anyond have a good glass they’d recommend? I have 2 stemless Riedels that are technically for reds, but could probably go for something with a stem because I’m a pretentious fuck.
 
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Of the three Sarrière was the one I preferred, and it was a syrah mix.
Tonight I'm trying Château Picon Bordeaux, it was pretty cheap and doesn't taste bad.
I like red wines that are fruity on the drier side, without too much tannins.
wine.png
(Left is pure Merlot, middle is grey Pinot)
Takayuki Yagami said:
Anyond have a good glass they’d recommend? I have 2 stemless Riedels that are technically for reds, but could probably go for something with a stem because I’m a pretentious fuck.
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classic.png
These are classic glass design from Alsace-Lorraine, used for drinking white wines.
(They're traditional table glasses, not optimally crafted for wine degustation fyi.)
 
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エボラちゃん said:
Of the three Sarrière was the one I preferred, and it was a syrah mix.
Tonight I'm trying Château Picon Bordeaux, it was pretty cheap and doesn't taste bad.
I like red wines that are fruity on the dryer side, without too much tannins.
View attachment 5682670
(Left is pure Merlot, middle is grey Pinot)

View attachment 5682666
These are classic glass design from Alsace-Lorraine, used for drinking white wines.
(They're traditional table glasses, not optimally crafted for wine degustation fyi.)
Click to expand...
Do you have a link?
 
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I’m in the US unfortunately. Do you know if shipping outside of the eurozone is particularly bad?
 
Takayuki Yagami said:
I’m in the US unfortunately. Do you know if shipping outside of the eurozone is particularly bad?
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Depends on the stores, the hertzog site adds 87.50€ for US shipment.
vessiere adds 49€, couldn't find on the others.
It's glass/crystal so you should expect high prices for transport fee.
 
Best cheap-ish wine, like under $20 USD? I'm not cultured when it comes to wine, more of a whiskey guy, but thought I'd ask the euros/wine snobs
 
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