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wine tasting - Page 2

post #31 of 52
Thread Starter 
I'm not a "real pro". Like the rest of those posting, I know what I like and I probably know the lingo a little more (take a few classes) and just with some experience have learned/trained my palate. I can pick out more components of wine but that's just thinking about it more than just drinking.
Again, just like with skiing. soooo much more to learn.
post #32 of 52
Thread Starter 

except for the fact that Plump jack puts out a 100.00 bottle of Cab with a screw cap... Great wine but I doubt its Wino candy...<FONT size="1">

[This message has been edited by dchan (edited May 22, 2001).]</FONT>
post #33 of 52
I've heard of those synthetic corks, but a screw cap on a Plump Jack? What were they thinking????
post #34 of 52
Thread Starter 
Look for them. they make sense. better seal, re-sealable, totally inert.. It's us the consumer that is stopping it from happening. It would make bad (due to seepage), contaminated, evaporated and corked wines a thing of the past. and bugs would not be able to eat through the stopper.

By the way you don't have plastic corks, I guess synthetic is sort of correct. Synthetic or plastic stopper would be more correct. Bt the way, I understand in blind taste tests, even the best of the tasters could not tell the difference. and of the ones that thought they could, more than 60% (I think that was the number) got it wrong. Does that mean the screwcap makes the wine taste better?<FONT size="1">

[This message has been edited by dchan (edited May 22, 2001).]</FONT>
post #35 of 52
yeeaaahhhh, buttttt....
I am the consumer that is hesitant. Remember Boones Farm...high school...no.
post #36 of 52
Well the forgoing is very intersting. Lisakaz: You can do wine only, you consume the hard stuff or beer if you are going to tate wine, or you will destroy your "nose."

Now dechan... he seems to be the "man," since he seems to take this very seriously, and his comments bear [ no pun intended ] this out.

But if this thread isn't going to be axed by AC, we need to somehow connect this to skiing.

So we may want to talk about favorite wines suitable for Apre^s skiing.

Or, what's the best wine to carry in one of those skis that used to be so popular years ago. If, however, consuming wine, due to its alcohol content, isn't appropriate on the ski slopes, then are there any alcohol free wines that are suitable substitutes.

What about ski resort destinations that have great restaurants and particularlly great wine cellars.

So, in conclusion I nominate dechan as captain of the Barking Bears Wine tasting team [I would have ( humbly ?) suggested my self, but because of allergies, the nose... goes , so my abilities to truly differentiate, have been compromised.]

So dechan you could be it, provided by posting consensus others agree.

Nun, ist zeit fur das winespitzer,Yaaaaaah !
post #37 of 52
Thread Starter 
I'm flattered wink but I don't think we need a team or a captain.

The reason it was posted here was it's not skiing related however If I find restaurants apres' ski that deserve mention I will most definatly let you know...

By the way Skiminker took the same class I did for the general tasting process. different instructor but same course material <FONT size="1">

[This message has been edited by dchan (edited May 23, 2001).]</FONT>
post #38 of 52
The first one that comes to mind is Plump Jack at the base of Squaw Valley...there's the connection to skiing!

...and dchan, I appear to have a slightly less sophisticated way of describing things, not quite as eloquent as you!! Smells yummy, tastes yummier!

Deep yogic breaths...
~Minker <FONT size="1">

[This message has been edited by SkiMinker (edited May 23, 2001).]</FONT>
post #39 of 52
Thread Starter 
Is the plump jack at squaw as good as the one in the bay area?
and your tasting comments /vocabulary will become more eloquent as you taste more and more. Yummy and yummier are a good start...
post #40 of 52
Yup, same Plump Jack. Very expensive drinks though. Wine still at retail, but $9 for a hot chocolate with Baileys!!!

Deep yogic breaths...
post #41 of 52
Thread Starter 
I know same one. have you eaten at both and is the food and service as good there as it is in the local resturant?
post #42 of 52
My wife and I have been to the Squaw Valley PJ but not the one in San Francisico. (There are too many other choices in the city and Marin these days and can't get - or afford- them all). We found Plump Jack at Squaw to be a fine dining experience. The food is good with some creative combinations (Monk Fish with Oxtail was great especially with a '94 Chateau Montelena Cab). The best part is their wine list. They have many wines that are in limited distribution and sell them for less than you would be able to buy them in a store (if you could). For example, we had the '94 Chateau Montelena Cab during the winter of 2000 and paid $85. Not cheap, but since '94 was a great vintage for cab, I can't imagine the price for what it would be in a store. We indulged ourselves and enjoyed it.
post #43 of 52
Thread Starter 
Thanks snoWonder.
Good to know. I hear you on the too many other good places to eat in SF. If I ate out 2 times a week a different resturant every time, I think it would take 2 years to deplete my "wish list" By then the resturants will have changed.

On Chateau Montelena 1994. Most of the 94(cabs in general) I've tasted recently were still too young for my tastes. I like their wines. How was it? give us a review
post #44 of 52
"I can drink myself out of an ocean."
post #45 of 52
Ha! Where do I sign up for THAT?

Dante non ha mai immaginato questo cerchio dell'inferno!
post #46 of 52
Thread Starter 
Ok mr leisure suit larry
post #47 of 52
Thread Starter 
sitting here at home (San francisco where is is normally 55 degrees on a warm night) and it's 80+ in the house (no I don't have central air because I would only use it 2-3 days a year) no breeze outside clear skys and about 75 outside. I started thinking about New Zealand and the fact it's snowing or ski season down there. I had to pull out a bottle of 1998 Cloudy Bay Sauvignon Blanc, chill it and toast to all of you down under and in New Zealand.
Let's see,
Grassy citris aroma, Tropical fruit on the nose. Grapefruit and hints of green apple.
No vanilla or toast so no Oak barrels
Medium high Acid, Dry and yet fruity. Touch of lime or tartness on the nice easy aftertaste.

Perfect for a hot evening and a light meal..

Go make some turns for us Aussies and NZ...
post #48 of 52
Thread Starter 

There's an image. Chunder after a tall draft.
Now tell every one the origin of the term "chunder"

Ha ha ha...
post #49 of 52
Thread Starter 
Turley Old Vines Zin has just been released. Check with your local retailer. It'll be gone fast. K&L has it (or did yesterday) 2 bottle limit, Castro Village also got some but is also limited. 2 bottles and it is not on the shelf. you have to ask for it...
If you like big zins it should be great...
post #50 of 52
Ok, what's a chunder? I give..

Deep yogic breaths...
post #51 of 52
Thread Starter 
you sure you want to know before lunch?

"Chunder" is Aussie slang for "tossing your cookies" to put it nicely.

It comes from being on a boat (upper level) and when someone became sea sick up there, instead of calling out head's up as we would do, they would call out "Watch out under" for the people on the lower deck. and it got shortened and evolved into "chunder!"
post #52 of 52
Ahh, chunder...

(you know I love the visuals!!)

Deep yogic breaths...
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