Wine - What Should I Drink?

[WampusCrandle]

well, im going to a big wedding soon, and i there is going to be great food and drink. i'm going to be have the filet mignon, scallop potatoes, and something else. what wine should i be drinking with it. for that matter, i know NOTHING about wines. is there a wine connoisseur that could tell me what i should know about wine. what are the best reds? what are the best whites? what food goes with what wines?

[~Katja~]

well, im going to a big wedding soon, and i there is going to be great food and drink. i'm going to be have the filet mignon, scallop potatoes, and something else. what wine should i be drinking with it. for that matter, i know NOTHING about wines. is there a wine connoisseur that could tell me what i should know about wine. what are the best reds? what are the best whites? what food goes with what wines?


go with a Cabernet Sauvignon, can't go wrong.

White wines are better with seafood and lighter dishes or to play off some dessert.
Personally I love a good Shiraz or Malbec but they tend to bring out more of the fruity flavors in it.

Stay away from any kind of box wine :wink:



actually if you still have a few weeks you should try out a few to see what tickles your fancy. Liking wines is an acquired taste that takes time to develop and truly enjoy rather than just get drunk...

[Legit Bill]

Merlot

[WampusCrandle]

go with a Cabernet Sauvignon, can't go wrong.

White wines are better with seafood and lighter dishes or to play off some dessert.
Personally I love a good Shiraz or Malbec but they tend to bring out more of the fruity flavors in it.

Stay away from any kind of box wine :wink:



actually if you still have a few weeks you should try out a few to see what tickles your fancy. Liking wines is an acquired taste that takes time to develop and truly enjoy rather than just get drunk...


damn, box wine is so convenient.

i do have some time, a little more than a month. i have had wine a few times, but i almost find it too strong, though it's getting a bit better. is there a reason why red wine would go with red meat? is there something in the wine that brings out flavor?

[~Katja~]

we used to have a wine thread on FBA. It was awesome. People were posting recommendations and their opinions on new wine they tried.

I miss Thad & Nikki's expertise :down:

[DonInNC]

I always choose cabernet with steaks, but I usually eat fattier cuts than filet.

[joethebartender]

is there a reason why red wine would go with red meat? is there something in the wine that brings out flavor?

It's got more body and its flavors (pepper, blackberry, tobacco) go well with meats. Also there are more tannins in red. This makes it taste a little acidic and cuts through the richness of meats and sauces.

[Legit Bill]

we used to have a wine thread on FBA. It was awesome. People were posting recommendations and their opinions on new wine they tried.

I miss Thad & Nikki's expertise :down:

http://mentalfloss.cachefly.net/wp-content/uploads/2007/04/wine.gif

[Hottub]

You are all dead-on with the Cab's. Joe summed it up nicely.
A merlot is a decent choice if you prefer a little less heavy and tanniny.
And for the love of all things holy, DO NOT put ice in it!!

[joethebartender]

we used to have a wine thread on FBA. It was awesome. People were posting recommendations and their opinions on new wine they tried.

I miss Thad & Nikki's expertise :down:

There are a few here too.

Red or white? (http://www.ronfez.net/forums/showthread.php?t=65367&highlight=wine)

Paul O's (http://www.ronfez.net/forums/showthread.php?t=72512&highlight=wine)

[DiabloSammich]

http://media.ebaumsworld.com/picture/minmaestro/BoonesFarm.png

[~Katja~]

You are all dead-on with the Cab's. Joe summed it up nicely.
A merlot is a decent choice if you prefer a little less heavy and tanniny.
And for the love of all things holy, DO NOT put ice in it!!

I cannot stress that enough! Red wines should not be served chilled. The cold temperatures bring out the tannins and make the wine bitter. You will have a hard time tasting the other flavors in it.

If you think you can only handle cold wine then go with a pinot grigio with the meal, though you should really go with the cab ;)

[joethebartender]

I cannot stress that enough! Red wines should not be served chilled. The cold temperatures bring out the tannins and make the wine bitter. You will have a hard time tasting the other flavors in it.

If you think you can only handle cold wine then go with a pinot grigio with the meal, though you should really go with the cab ;)

or a Sauvignon Blanc

This goes for fine spirits too... I hate when someone orders Patron or Grand Marinier chilled. It's like saying "make it ice-cold so I won't taste it!"

[Hottub]

I will confess to occasionally having a tall Jamesons with A rock. Especially with desert and coffee. :down:

[epo]

Would not a good rule of thumb be:

Red Vine: Pork or Beef.
White Vine: Chicken or Seafood.

[DiabloSammich]

I will confess to occasionally having a tall Jamesons with A cock. Especially with desert and coffee. :down:



No need for the sad face.

Be proud of who you are.

[WampusCrandle]

damn, i am learning tons about wine, so this thread has already become helpful!

note to self - no ice.

[~Katja~]

or a Sauvignon Blanc

"

that would have been my next suggestion.
wouldn't pair it with Riesling, Chardonnay or Vignoir .. they are too sweet for dark meat.

[Hottub]

No need for the sad face.

Be proud of who you are.

Son of a...

Yeah, he's back alright.:wallbash:

[DiabloSammich]

Son of a...

Yeah, he's back alright.:wallbash:



I missed you, too, sweetie.

[JPMNICK]

I hate red wine, espeically most of the ones mentioned above. But at a work function I had Shirraz. I think it was a cheap bottle of Yellow Tail, and it was really good. it just went down smooth and not harsh. it might be a good place to start

[MacVittie]

I like Shiraz with pretty much anything, but with filet mignon, a cabernet would work just as well. You'll definitely want a red, though.

[BeerBandit]

Would not a good rule of thumb be:

Red Vine: Pork or Beef.
White Vine: Chicken or Seafood.
Not necessarily. Oftentimes it depends on the preparation. A nice spicy Zinfandel goes perfectly with barbecued chicken or Chinese food. And I'd recommend a Beaujolais to have with your turkey this Thanksgiving. It's a less tannic red and tends to add a fruity accent to your bird.

I can't off the top of my head come up with a :white for typical red dishes" combo.

[torker]

Yeah, what's wrong with the wine we got? I mean, the wine we got drink pretty good, don't it?

[IamFogHat]

I love a good Merlot, but I'm a ham and egger when it comes to wine, I couldn't tell you what wine goes good with what food.
But if you just want to get a jolly, exuberant state of drunkenness with your chick hanging out at home, Merlot is definitely a winner.

[DarkHippie]

I prefer white wine, and i llike it chilled or with an icecube. whatever you drink, get wine from local wineries in the hudson valley, long island, or the finger lakes. support your local vineyards!

[Fez4PrezN2008]

Go to Wine Spectator Video Podcasts on iTunes and there is one called How to taste red wine. It gives you some really good tips and what to look for. And you may need this. (http://www.winespectatorschool.com/wineschool/files/pdfs/tastingtutorial/TastingMethodChart.pdf)



That post probably made me sound like a pretentious snob.... Yeah.

[patsopinion]

a cab or a nice Zinfandel

[RAAMONE]

go with a Cabernet Sauvignon, can't go wrong.

White wines are better with seafood and lighter dishes or to play off some dessert.
Personally I love a good Shiraz or Malbec but they tend to bring out more of the fruity flavors in it.

Stay away from any kind of box wine :wink:



actually if you still have a few weeks you should try out a few to see what tickles your fancy. Liking wines is an acquired taste that takes time to develop and truly enjoy rather than just get drunk...

boxed wine is great...it stays fresh way longer and they actually make really good wine now in boxes

its not like it used to be when you could only get 5 liters of Franzia in a box for 10 bucks and a headache

[Thebazile78]

that would have been my next suggestion.
wouldn't pair it with Riesling, Chardonnay or Vignoir .. they are too sweet for dark meat.

Chardonnay? Sweet? Not in my experience ... I hate chardonnay because the ones I've tried are all too oaky and leave a really nasty, sour aftertaste. Ew. Yuck-o. Stick to the Sauvingnon Blanc or Pinot Grigiot.

Riesling is usually a dessert wine or an aperitif, no? Although you can get one of the more mineral-tasting Rieslings for something like seafood ... it might pair well with oysters. (Read that online sometime within the last year, but have forgotten where ... possibly in Slate - "The Pour" column - or in NY Times in the "Dining and Wine" section.)

[~Katja~]

boxed wine is great...it stays fresh way longer and they actually make really good wine now in boxes

its not like it used to be when you could only get 5 liters of Franzia in a box for 10 bucks and a headache

I am not a wine snob, but there is a big difference between easy drinking, going down smoothly, getting me drunk quickly wine and GOOD wine.

I am sure you like white zinfandel... don't ya :D

[~Katja~]

Chardonnay? Sweet? Not in my experience ... I hate chardonnay because the ones I've tried are all too oaky and leave a really nasty, sour aftertaste. Ew. Yuck-o. Stick to the Sauvingnon Blanc or Pinot Grigiot.

Riesling is usually a dessert wine or an aperitif, no? Although you can get one of the more mineral-tasting Rieslings for something like seafood ... it might pair well with oysters. (Read that online sometime within the last year, but have forgotten where ... possibly in Slate - "The Pour" column - or in NY Times in the "Dining and Wine" section.)

not really sweet but it tends to have the champagne kind of taste to it and I hate champagne.

and there is dry Riesling, if you get some from the Alsace regions for example.

[Thebazile78]

....
I am sure you like white zinfandel... don't ya :D

Are you callin' him a queer?

[Thebazile78]

not really sweet but it tends to have the champagne kind of taste to it and I hate champagne.

I loathe champagne.

Prosecco, on the other hand, I like very much.

[RAAMONE]

I am not a wine snob, but there is a big difference between easy drinking, going down smoothly, getting me drunk quickly wine and GOOD wine.

I am sure you like white zinfandel... don't ya :D

no...pink

[~Katja~]

Are you callin' him a queer?

I might have... especially since he drinks pink wine :D

[ahhdurr]

I am a wine snob

Don't make you a bad person.

[Chip196]

I like a Pinot Noir with a Filet depending on the prep. Just a grilled Filet needs something Earthy and Bold to go with it and the Pinot Noir (Orogon - Washington specifically) I've found to be a great combo. Barrossa Valley Australian Shiraz fits the bill for that as well. If it's something sauced (or Steak Au Poirve) then go with something lighter.

[~Katja~]

Don't make you a bad person.

hey now, I really don't ... I am fine with 8-20 dollar wines... I don't have to have real expensive wine, it's more about the taste for me.
Wine tastings are great, I did a tour out in Walla Walla and tasted some of the most awesome wines. They actually have great blends as well.

[BeerBandit]

Chardonnay? Sweet? Not in my experience ... I hate chardonnay because the ones I've tried are all too oaky and leave a really nasty, sour aftertaste. Ew. Yuck-o. Stick to the Sauvingnon Blanc or Pinot Grigiot.

Riesling is usually a dessert wine or an aperitif, no? Although you can get one of the more mineral-tasting Rieslings for something like seafood ... it might pair well with oysters. (Read that online sometime within the last year, but have forgotten where ... possibly in Slate - "The Pour" column - or in NY Times in the "Dining and Wine" section.)
If you want to give a try on a Chardonnay, grab one from the Carneros region of Napa. Smooth and Buttery. No Oaky aftertaste. Try BV or Cuvaison.

[Thebazile78]

If you want to give a try on a Chardonnay, grab one from the Carneros region of Napa. Smooth and Buttery. No Oaky aftertaste. Try BV or Cuvaison.

Thank you; I may actuall try that sometime. How much do they run per bottle?

[Jennitalia]

cabernet all the way!

that's what I say!

[ahhdurr]

Sideways Quotes:

No, if anyone orders Merlot, I'm leaving. I am NOT drinking any fucking Merlot!

(after asked why he likes Pinot) Uh, I don't know, I don't know. Um, it's a hard grape to grow, as you know. Right? It's uh, it's thin-skinned, temperamental, ripens early. It's, you know, it's not a survivor like Cabernet, which can just grow anywhere and uh, thrive even when it's neglected. No, Pinot needs constant care and attention. You know? And in fact it can only grow in these really specific, little, tucked away corners of the world. And, and only the most patient and nurturing of growers can do it, really. Only somebody who really takes the time to understand Pinot's potential can then coax it into its fullest expression. Then, I mean, oh its flavors, they're just the most haunting and brilliant and thrilling and subtle and... ancient on the planet.

Maya: How it's a living thing. I like to think about what was going on the year the grapes were growing; how the sun was shining; if it rained. I like to think about all the people who tended and picked the grapes. And if it's an old wine, how many of them must be dead by now. I like how wine continues to evolve, like if I opened a bottle of wine today it would taste different than if I'd opened it on any other day, because a bottle of wine is actually alive. And it's constantly evolving and gaining complexity. That is, until it peaks, like your '61. And then it begins its steady, inevitable decline.


Loved this movie. Especially the long introspective wine rants.

Why does Merlot get such a bad rap anyway?

[Thebazile78]

...

Loved this movie. Especially the long introspective wine rants.

Why does Merlot get such a bad rap anyway?

Merlot is often seen as a "gateway" wine for people who didn't know a lot about wine to begin with and they want to start drinking wine.

Some Merlot people remain in that "gateway" stage forever without trying to educate themselves.

Also, there are a LOT of really nasty Merlots out there as well as some without much personality, so if you're starting to get to be a serious wine drinker, Merlot starts to taste like vinegar after a while.

Unless you like that sort of thing. (Personally, I prefer Shiraz.)

[suggums]

I cannot stress that enough! Red wines should not be served chilled. The cold temperatures bring out the tannins and make the wine bitter. You will have a hard time tasting the other flavors in it.

actually, any red wine should be served slightly chilled, usually a little below room temperature (in the 60s). and if you're gonna be having filet at this wedding, get your hands on the nicest bottle of cabernet being served. other good red choices include pinot noir, shiraz, and zinfandel.

[BeerBandit]

Thank you; I may actuall try that sometime. How much do they run per bottle?
Usually less than $20.