I think the Caymus shift started with the 2012 vintage.
I can pretty much find enough to like to finish a glass of most wines, except bourbon-barrel aged reds.
Corporate Pinot Noir.
Hahaha! I work with a lot of people from Argentina here in Copenhagen. I have to quiz them about their wine habitus now.
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Atop my pantheon of unpleasantness – the most horrible things I have ever consumed – are an unripe red banana (a mouthful of astringent fiberglass), fermented tofu (raw sewage), and Two Hands Shiraz (a jarring combination of alcoholic heat and heavy sweetness).
You don’t like nattō?
What’s natto got to do with it? Natto is fermented soybeans, which is very different from tofu. To be clear, there are dozens of kinds of fermented tofu, many of which are quite delicious. I believe the variety being described though is “stinky tofu”, a street food delicacy… which, when I last smelled it being cooked, I was convinced there was a dead rat in the street.
Wine aged in bourbon barrels. How is that a thing?
I think it was more like 1989 or so. The wines before that were much better.
No Austin Hope for you?
Some of those 90s had to have been drinkable? Right?
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That is why you should never serve wine geek wine at a wedding. Complete waste of money. Have a few good bottles off to the side for the wine drinkers.
Yes but tastes the same every vintage. ![[wow.gif]](/uploads/db3686/original/2X/7/7d450e9830889c8943b674446a21b7254cad657e.gif "wow"){kind=small}
Forgot about that one too. My wife and I tried it on a trip though Gilroy, probably in 1979-80. Bought a bottle thinking it would go with a nice pasta. Boy was I wrong! Some bad wines taste better as the alcohol kicks in. Not this one.
I didn’t even know garlic wine existed. So, of course I googled it and Yelp reviews came up and I want to drop a few in here without further comment, except to say that apparently they have Almond Champagne too.
I have a not-quite-distant-enough relative that makes wine from a brick of wine and some yeast he gets delivered in a package to his doorstep. I can only assume Gallo sends him the grapes that didnt make the cut for Hearty Burgundy.
How does anyone put anything on the list other than Retsina? I know, I know, you have to drink it on a hot summer day on a Greek Island in the hills over looking the Mediterranean with a beautiful young girl on your arm. Been there, done that, and it still sucked. That was over 50 years ago and except for a sip two or three times since then just to see if I changed my mind (NOT), I have stayed away from it since.
I remember Almond Champagne from when I was a kid. Seemed to be a common option. The low-end crappy sparkling wines that people would bring out for NYE and other toasts were truly awful, and responsible for countless people thinking they didn’t like Champagne. Think mothball infused Coors. People would take one ceremonial sip and put the full glass down to stay. The almond stuff was much better, surpassing the standard of seeming fit for human consumption. Maybe a respectable 80 pts, on par with that Caymus 40th.
In the '90s curiosity got the best of me and I picked up a retsina for maybe $3 from BevMo. My spot-on TN: “Rancid rat vomit. Curiously no hint of resin.” And seriously, it did have a domineering rancid quality, as well as vomit. Decomposing rat was just the imagery it brought. Something seemed seriously wrong, other than the style. Can get worse than that, though I’ve had other wines that tried.
Semi-sweet Gewurtz. There’s nothing nastier to me. Absolutely cannot stand it.
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