So we carved our pumpkins today and...

[DJRubberducky]

they also have one called the "southern red" that I swear tastes like welch's.

The Depoe Bay Winery makes a Sweet Red that sounds like it would taste similar to this.  Our favorite cocktail to make with it is the Restoration: 1 oz brandy, 1 oz Chambord, fill with red wine.

[Thurnez Isa]

The Depoe Bay Winery makes a Sweet Red that sounds like it would taste similar to this.  Our favorite cocktail to make with it is the Restoration: 1 oz brandy, 1 oz Chambord, fill with red wine.

oh that would be one hell of a hangover

[Sir Squid Diddimus]

I don't really know what year it was that we were tasting. It was free. Couldn't complain too much. I did however find a really good red wine under $7 that actually got high ratings in the snooty wine thing. (I'm so with it) It's called Casa Alonso, comes from Spain and doesn't have that bite that slaps you in the nose when you swallow it.

[East Coast Hustle]

who would have ever thought that the Spaniards would figure out how to make decent wine with virtually no antifreeze in it?

[Shibboleet The Annihilator]

Heh, does anyone remember my pumpkins from last year?

MGD,
is a whore.

[Cain]

Yeah.  Weren't you drunk on scotch.

[Jenne]

A year old?


Yikes.



LMNO
-a'skeered of any one-year wine, save for boujelais neuvau.

FACT:  About (as in roughly) 85% of wines are ready to drink as bottled.

ALSO:  Whites are quite quaffable at only a year old...most shouldn't BE much more than 2 or 3 years at the most...elsewize they are only good for the sauce in your cooking.

[Jasper]

Troof, y'know.  A wine's optimum age is determined upon conception, and most wines are best after only a couple of years.

[LMNO]

A year old?


Yikes.



LMNO
-a'skeered of any one-year wine, save for boujelais neuvau.

FACT:  About (as in roughly) 85% of wines are ready to drink as bottled.

ALSO:  Whites are quite quaffable at only a year old...most shouldn't BE much more than 2 or 3 years at the most...elsewize they are only good for the sauce in your cooking.

FACT: I was referring to when the wine was casked, not bottled.

Every wine i've tried that was moved from cask to bottle in under a year has tasted acidic, with turpentine notes, and a raw fruit finish.

[Jasper]

*Cringes because he knows he's going to say it*

Then stop.

*Runs*

[LMNO]

YOu are in a mood, aren't you?

[Jasper]

PD reference?  Eris in the radio?

Meh, I had the impression quoting the Book was sort of unstylish, which is why I did.

[LMNO]

Ah.

Yes, I caught the reference.


I for one don't mind PD references, as long as it's applicable.



PS - oh, and yeah, I have stopped.

[Jenne]

A year old?


Yikes.



LMNO
-a'skeered of any one-year wine, save for boujelais neuvau.

FACT:  About (as in roughly) 85% of wines are ready to drink as bottled.

ALSO:  Whites are quite quaffable at only a year old...most shouldn't BE much more than 2 or 3 years at the most...elsewize they are only good for the sauce in your cooking.

FACT: I was referring to when the wine was casked, not bottled.

Every wine i've tried that was moved from cask to bottle in under a year has tasted acidic, with turpentine notes, and a raw fruit finish.

FACT:  Most don't know the difference, but I guess I should have ASSUMED you did. 

Naw, there are some pretty good Spanish wines that are not well-seasoned but still drinkable at a youngish age.  I sure as shit don't dig the lighter whites after 2-3 years.  Talk about stale and linear.  Blech.

[LMNO]

You talking Crianzas?


Damn, I forgot about them.