I'm an "all of the above" guy.
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New Zealand is Mrs. L's favorite, but it might be too fruity for thanksgiving dinner.
It’s complex without being overbearing.
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And Fuck you
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If I consume alcohol with a meal, I prefer wine.
But, my wife disagrees. She pretty much prefers beer to wine no matter what.
Personal taste. I think the rule should be to drink what you like, and don't drink what you don't like.
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A Lawsuit Could Decide the Fate of PBR and Other Working Class Beer Brands
America's beer market is changing.
A Wisconsin courtroom was the setting this week for a lawsuit pitting some of the biggest names in watery American beer against each other. The case pits "hipster favorite" Pabst, parent of PBR, against the much larger MillerCoors, which Pabst claims wants "to put it out of business." .....
Link: https://reason.com/archives/2018/11/17/a-lawsuit-could-decide-the-fate-of-pbr-a
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It was a judgment about Show. He was in shotgun ragtime band, you know.
It's what I like, so it pairs with everything.
I always make a bee-line for the Spanish tempranillos and the Italian sangiovese's. 20 bucks worth will knock your socks off. $15 is often excellent.
They do go well with lots of food, but tempranillos is a little earthy for turkey, IMO, and I always associate sangiovese with red-sause Italian.
I discovered that there probably aren't too many tempranillos or chiantis that I won't like, so I've stuck with them.
And actually, if it were socially acceptable, I'd probably prefer a nice bourbon with my Turkey. I get the wine pairing with a steak, but beyond that I think the concept is overrated.
You don't like my deliciously earthy tempranillo with your turkey, you probably won't like my stuffing chock full of earthy portobellos.
Mushrooms are built for wine pairings. Yes- Rioja or chianti would be great with that, as would a Pinot or Cab.
Mushrooms love red wine, almost as much as cheese.
Creme Brulee for dessert.
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Your posts so far have covered all of these three subjects: Wine, woman and song. Well done. You're truly an "all of the above" guy. LOL.
Everyday you get that trifecta, you're winning.
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There was an attempt at one in the 90s.
Their all OK. I just can't get over the White Zinfandel-based prejudice. I like the concept of it with turkey, though, since it definitely overmatches most whites (except an oaky chard).
Bottom line is that I don't like them (personal preference/taste), so I don't try them anymore. Even if I spend a little more, they still suck, and I'm not willing to spend a lot more on a rose when I know other types of reds pay off with an increase in price.
But you're right, not a fan of rose as a rule.
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I’m pairing the wine with the meal not the other way around.
Subjective though it is, wine pairing is has its reasoning insomuch as giving the food the importance. However, after the main event i’llgenerally go with a nice Chianti or very good Tuscan red.
Shortly after wth a top shelf bourbon, neat to finish the evening.
I usually go for a Cote du Rhône red (when not pouring a Tuscan red) wth foods (meats) that are well seasoned wth herbs and spices - not turkey.
They're marketing the shit out of that crap
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Albertsons usually has what I need for all my holiday shopping and I top off the tank, balance the tires while I’m there.
Never heard of it?
Remember, any trend in NYC hits Indianapolis three years later. Any wine trend in NYC hits Indianapolis eight years later.
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Served at the bar as an aperitif, of course. My nephew will bring something exquisite, as he too worships the Napa Cab-god
Save the beer for Saturday.
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There are so many appellations, and the quality varies so much, that you really have to be a burgundophile to have a chance. You could easily pay $50 for a mediocre bottle of wine. I love Oregon and Central Coast Pinots because you almost always get what you pay for.
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Aggressive
He would take half-full (or less) bottles and mix them together. The first time he did it to me he gave me a glass of "red" wine. I thought my cheeks were going to explode.
I always wonder what my parents are serving me.
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Said it - unlike just letting it sit for a while after opening - made an appreciable difference.
From The Wall Street Journal
(April 27, 1998, Section and Page Unknown):
“Breakthrough! Pulmonary Doctor Discovers Key to Wine Breathing”
By Ron Winslow, Staff Reporter of The Wall Street Journal
At his day job, Nirmal B. Charan is a pulmonologist in Boise, Idaho, who treats patients with such chronic lung ailments as emphysema. But a recent dinner with a cardiologist colleague from Milan led to an international experiment to investigate breathing problems of a different sort.
When Dr. Charan suggested a bottle of Idaho wine, his guest, Pier Giuseppe Agostoni, who has wine makers in his family, advised him to uncork the wine well before serving it to let it breathe and enhance its flavor. Dr. Charan replied that wine sitting in a bottle can't breathe.
To settle the argument, the two physicians purchased five bottles of inexpensive cabernet sauvignon the next day and took them to Dr. Charan's lab at the VA Medical Center in Boise, where he's chief of pulmonary and critical-care medicine. Piercing the corks of each bottle with a needle, the doctors withdrew small samples of each and measured the oxygen pressure in an instrument known as an arterial blood gas analyzer. The pressure in the corked bottle measured 30 millimeters of mercury, Dr. Charan says. That compares with 90 millimeters in well-oxygenated blood.
The men then opened the bottles and repeated the tests at two-, four-, six- and 24-hour intervals. "It doubled to 61, but it took 24 hours, as opposed to when we just swirled the wine in a glass," Dr. Charan says. For that part of the experiment, the pressure leaped to 150 as the doctors swirled the wine for just two minutes. "We became pretty good at swirling," says Dr. Charan, who is presenting the findings Monday at a meeting of the American Lung Association/American Thoracic Society in Chicago.
Meantime, Dr. Agostoni, with proof that the bottleneck hindered good breathing, carried the experiment one step further. After returning to Milan, he invited 35 wine drinkers to a party to determine whether they could tell the difference between wine that breathed and wine that didn't. Dr. Agostoni first asked his guests to taste wines fully aware of which had been swirled and which hadn't. Only two were so palate-challenged that they couldn't tell the difference.
When the remaining 33 guests were then blinded as to whether their samples had breathed or not, 32 correctly identified the samples that had higher oxygen levels and found swirled wine tasted much better than wine drunk immediately after it was corked and poured. Says Dr. Charan: "Just like blood, oxygenated wine is better than nonoxygenated wine."
Link: https://www.wsj.com/articles/SB893624845856856000
If so, lean towards a red wine. Even though traditionally white meat pairs with white wine, the tart-sweetness of cranberries can really clash with the sweet tinge of whiter wines.
I'd hate to derail a nice pairing because somebody put bitter cherries on our plate.
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