I really want to post wine related topics

WINE TALK
1

But…its so damn hot here these days…that I’m craving beer. Anyone else go through periods where the weather just has you drinking something else?

2

Get you some Rose…can suck it down just like beers…

3

[winner.gif]

2 oz. Tequila
1 oz. Grand Marnier
1 oz. fresh lime juice
1/2 oz. simple syrup
Mix and pour into a glass filled with ice, with or without salted rim.

Make another.

4

And stir in some “road kill.”

I made a huge pitcher of Sangria the other day - used a recipe from Bobby Flay. Rather good and a good use for some Spanish wine I had purchased.

5

i like to drink beer while i am tasting wine. I did it last night at a berserker off line. I had scrimshaw pilsner to drink in between tastes of wine.

6

The way we make it in Spain: One bottle of fruit-driven, powerful, unoaked, not tannic red - for instance, an Atteca Garnacha de Fuego, which in the US retails for about $6, so I’m not touting anything expensive at all. Slice an orange and a lemon, peel and dice a yellow peach and a pear, place all fruits in a large jar, pour the wine over it. Add three-four teaspoonfuls of sugar previously dissolved in a little hot water (or the equivalent in sweetener), depending on taste. (Sangría should be definitely sweet, but not cloying.) Add a dozen whole cloves to the mix. Let it rest in the fridge, the fruit and the wine interacting, for one hour. If you want some extra oomph, add two tablespoonfuls of Pedro Ximénez sweet wine or one tablespoonful of Jerez brandy. Prior to serving, add enough ice cubes to chill it quickly without watering it down, and one third of a can of 7Up or other lemonade. After drinking, you can eat the peach and pear - they are nice, all drenched in sweet wine…

7

Rose is my usual choice when the weather is too hot for reds.

We had a pitcher of Mango Sangria at a local restaurant earlier this week and now my wife is collecting recipes for variations on making it.
Victor, I’ll share your recipe with her. I don’t think I’ve heard her mention cloves as an ingredient yet - that is an interesting twist.

8

Had a beer last night. Of course on Tuesday, I tasted about 30 Spanish wines for potentioals for the store.

9

Two simples letters: G&T!!!

10

I have consumed more white wine this summer than I think in the previous 10 years. I always drink a good amount of rose (only 3 bottles left of the Rubentis from the case I bought), but find myself finally enjoying white on a more consistent basis.

Beer is always good.

11

[winner.gif] We’ve been sucking down Hendricks and tonic on those days that it has actually been above 80. But we’ve had the 3rd coolest July on record, which has been nice.

12

+1

[welldone.gif]

13

While in Ft. Collins recently I had a “Mothership Wit” at the New Belgium brewery.

A Belgian wheat “white beer” it was really refreshing. Great for summer.

14

Victor, I am constantly having to tell people that the POINT of Sangria is to be refreshing and LOWER in alcohol so you can drink a good bit of it but don’t pass out in the heat so therefore the answer to “How much Gin / Rum / Everclear (180° grain alcohol) do you put in a gallon of Sangria?” is “NONE!”.

Re Beer, YES!!! My friend Christina (The Beer Chick) is my personal goddess and leader of the faithful:

http://www.christinaperozzi.com/" onclick="window.open(this.href);return false;

15

Agreed! It’s supposed to be brandy … [dance2.gif]

16

They say in Napa around harvest that it takes a lot of good beer to make great wine.

We’ve been having some foggy cool days here in the Bay Area so tonight it will be a big cab with steaks, but I’ve been digging into a waaaay too small stash of lighter white wines to combat some of the hotter days.

17

My answer lately has been German riesling. Thanks to Strub, Karthauserhof, Reuscher-Haart for making the last few weeks more bearable.

And Victor, thanks for the detailed sangria recipe. Will try to do it authentic Spanish style sometime. And kudos to you - a while back on the ‘other’ board I promised to try your wines sometime, and I finally did this week - the 2005 Finca Sandoval was nice and I can see that it is going to be very good wine when given proper time to mature.

18

Absolutely! Lately it is all rose, beer, and mojitos - its been too hot for reds.

19

Agreed! Even better (if you can find it) is Fanta Limon. You can also use cinnamon instead of cloves.

20

We believe this has been our best vintage in the first eight, an that for that reason it’ll take it particularly long to reach its peak. Our wines are turning out to be unexpectely slow developers (for wines from such a warm climate). But to prove once more that I’m not trying to use the internet to publicize what we do, I’ll counteract this small amount of spamming with this opposing view: a TN on 2005 Finca Sandoval from a noted taster on another board:

“Maybe I shouldn’t be drinking this wine…smells & tastes like the grapes were crushed by an elephant. I have rarely had anything so extracted that didn’t come from Napa or Australia. I might pick it blind as Syrah (on second thought, maybe not), but would not have any idea where it came from. Blueberry, tar, iodine flavors & an almost thick mouthfeel.

Yuck.”

P.S. Roberto, thanks for letting Spaniards know what the real recipe for sangría is. I gather you also tell Italians what the real recipe for carbonara is - no cream, right, and guanciale instead of pancetta?