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Post by greg99 on Mar 12, 2003 10:55:20 GMT -5
I was not offended Alex!!! When you know me better, you will understand.... Wycco - of course I was talking DIET Pepsi - I also find the real stuff too sweet now.
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Post by daSilva on Mar 12, 2003 11:41:09 GMT -5
Chris, Munich is a great city and you are right about how beautiful the English Gardens is, it's also huge. I had a blast spending an afternoon at the Hofbrauhaus, people actually sit around in their lederhosen. And where else but Munich can you get beer and sausage for breakfast, my kind of people. Alex, Henrik's pinot noir selection is an excellent one. In addition to the Shiraz alternative, for a red meat dish like filet mignon, one could also choose a merlot. The Shiraz's and merlot's tend to be higher in tannin acids than a pinot noir but for steak wrapped in bacon that should be ok. incidentally, tannin acids soften with age, wines that are higher in tannins can be put down and aged for some time, it varies for each wine. As the wine ages it continues to ferment inside the bottle and the colour and complexity of the wine will change over time up to a point making it more palatable. It is possible to overage a wine. When it comes to wine and food though you really just have to try different things as even the shape of your wine glass can effect the taste of a wine. If you want to recognise the tannin acid, its only in reds, here's how, when you let the wine fall over your tongue you will taste a chalkyness at the sides of your tongue, the intensity of that chalky sensation is an indication of the tannins in the wine. Wick, the Riesling is an excellent wine that can be sweet or dry and is very versatile when serving with food. Here in Ontario the best wine we produce is a Reisling and that is because the Reisling grape and vine are very hearty and can cope with our sometimes severe weather. I have taken some intense wine tasting courses but I am certainly no sommelier, so please feel free to contradict if you feel I'm wrong.
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Post by alexmd on Mar 12, 2003 11:51:39 GMT -5
whoa a wealth of information! Thx! those tannins can't possibly be good for us, check out all the ring structures.
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Post by Srrh on Mar 12, 2003 16:21:41 GMT -5
Why is the Beaujolais region the biggest exporter of wine in the world? So they can drink Bordeau !! For my money, a good Valpoliciella always does the trick... But if it's your money, then a Chateau Laffite 92 or Chateau Rotshild 96. To celebrate the year 2000 I bought a couple of Chateau Margau 94...WOAW...Too bad I can only afford it once per millenium.lol I don't drink French wines anymore: I've been boycotting their FN-voting asses since the last election. I've stoped drinking Californian wines for two month (Iraq) and I have not touched an australian wine for a year. Last but not least, Spanish wine producers can now kiss my ass...but they always could.... Nothing left say you? Not at all: Germans and eastern europeans make great whites: From Pinot Gris to Tokay... SA, Lebanon, Chille and Argentina make OK reds. The greatest money/quality ratio: reds from Algeria, but for obvious reasons, I ain't drinking that either... About Tannins...you guys are part right, but the bigger picture involves sulfates more then it does Tannins. PS: I have not barred italian Wines yet, but it shouldn't be too long. Il Duce Berlusconi is really starting to get on my nerves.
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