Erik J Posted June 4, 2006 Report Share Posted June 4, 2006 What mirror said, I had a killer Pinot by Argyle while camping. Being in the woods of Oregon and drinking Oregon wine heightened every sense that I had. Then we smoked fat cigars and ate cookies. Made not showering for days very comfy. Have a great trip! Quote Link to comment Share on other sites More sharing options...
Gecko Posted June 5, 2006 Report Share Posted June 5, 2006 PacNW seems to be producing good Shiraz'z too (like Australia) I am down to 2 bottles of my favorite Hamelin Bay shiraz and though I want to save it I know that it'll realy only be good until the fall :( :( I haven't been able to find it anywhere in the states Quote Link to comment Share on other sites More sharing options...
Guest Posted June 5, 2006 Report Share Posted June 5, 2006 PacNW seems to be producing good Shiraz'z too (like Australia) Sadly enough, I don't think the Syrah ventures in the PNW are going to bear any really good fruit. It's just too cool in the area for the Syrah grapes to ripen properly. Even in the few microclimates in Washington where the temperature is hot enough to ripen the grapes, there just isn't enough land to produce wine in the quantities needed for a successful blend. You might see the occasionaly bottle, but the real values in the PNW are their cooler climate varietals: Pinot Noir, Cab Sauv, Merlot, Chardonnay and Riesling. Quote Link to comment Share on other sites More sharing options...
Gecko Posted June 6, 2006 Report Share Posted June 6, 2006 I've had a few PNW Shiraz's that were pretty good though the Cali ones were just as good if not better. I've been happy with Zin's from Cali too but Western Australian Shiraz's are still my favorite Quote Link to comment Share on other sites More sharing options...
Erik J Posted June 7, 2006 Report Share Posted June 7, 2006 Here's a monkey wrench in the gears... http://www.organicconsumers.org/2006/article_678.cfm Quote Link to comment Share on other sites More sharing options...
Maciek Posted June 8, 2006 Report Share Posted June 8, 2006 American Bubbles :lol: :lol: :lol: Quote Link to comment Share on other sites More sharing options...
bobdea Posted June 9, 2006 Report Share Posted June 9, 2006 ever seen the episode where bubbles becomes the green bastard? Quote Link to comment Share on other sites More sharing options...
Guest Posted June 9, 2006 Report Share Posted June 9, 2006 Funny enough, I'm not a big Shiraz fan. Much prefer Syrah. And yes, while they're technically the same grape, the name implies stylistic differences that are pretty self-evident Gecko- Have you ever tried Syrah from the northern rhone? Cote-Rotie or Saint-Joseph? IMO the perfect expression of Syrah, especially Guigal's La Landonne. Unbelievable. Quote Link to comment Share on other sites More sharing options...
Gleb Posted June 9, 2006 Report Share Posted June 9, 2006 Seems delicous. Like i said with beer, I'm very limited on what i drink. So far, we've stuck with Franzia. Sure it takes like bear piss compared to some of the other wines ive tried at friend's houses and nice dinners, but, as Art said, its defintly is alot more bang for your buck. Try doing a power hour with that. no way you'll remember it being a great idea afterwards. One more thing. wine seems to be more of an aquired taste. Some of the aged wine that I tried has a taste thats too bitter for my liking. I talked to some of my friends' parents who own restaurants and know their wines and they told me you have to know how to taste expensive and delicate wines. Franzia will have to do it for me for now. Quote Link to comment Share on other sites More sharing options...
bobdea Posted June 9, 2006 Report Share Posted June 9, 2006 some other things in that aspect be it beer, wiskey or aged cheeses some you have to learn to like after tasting one that you really like Quote Link to comment Share on other sites More sharing options...
Gleb Posted June 9, 2006 Report Share Posted June 9, 2006 omg cheese!!!! I absolutly love cheese. I got it from my dad because both of us can just demolish a pound of cheese in no time, with no bread or crackers at all. There have been less than a handful of cheeses that I didn't like. One thing i figured is the worse it smells, the better it tastes. Only applies to certain cheeses though. Quote Link to comment Share on other sites More sharing options...
Guest Posted June 10, 2006 Report Share Posted June 10, 2006 One more thing. wine seems to be more of an aquired taste. Some of the aged wine that I tried has a taste thats too bitter for my liking. I talked to some of my friends' parents who own restaurants and know their wines and they told me you have to know how to taste expensive and delicate wines. Franzia will have to do it for me for now. I don't think you have to be an oenophile to enjoy old, expensive wines, but in order to appreciate the complexity these wines have, it is a plus. I work at one of the finest cheese and wine restaurants in the country, so I'm a little spoiled. Our wine list is 75 pages long, and 50% of our cheeses are illegal in the US. Quote Link to comment Share on other sites More sharing options...
Gleb Posted June 10, 2006 Report Share Posted June 10, 2006 which restaurant is that? How can you sell illegal cheese? Quote Link to comment Share on other sites More sharing options...
Guest Posted June 11, 2006 Report Share Posted June 11, 2006 I work at La Montagna at The Little Nell. http://www.thelittlenell.com/diningrooms/detail.cfm?id=1 This is our wine list. http://www.thelittlenell.com/images/dyn/diningrooms/pdf/WineListFeb06.pdf And selling illegal cheeses is easy. You have your head chef visit italy and smuggle a bunch of cheeses back in his luggage. Quote Link to comment Share on other sites More sharing options...
Gleb Posted June 11, 2006 Report Share Posted June 11, 2006 damn! 15,000 bottles of wine and illegal cheese. Now thats awesome. The place looks waaay too classy for me. I'm content with Fridays, Chilli's or Applebees:) Quote Link to comment Share on other sites More sharing options...
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