Boozy's wine thread - the sequel

BBoozer · Post by **BBoozer** » Fri Dec 02, 2011 4:22 am

Preferrably someone experienced both in military expeditions and wine tasting.

BBoozer · Post by **BBoozer** » Fri Dec 02, 2011 4:22 am

Preferrably someone experienced both in military expeditions and wine tasting.

Post by **Mr Boozificator** » Fri Dec 02, 2011 6:11 am

BBoozer wrote:Preferrably someone experienced both in military expeditions and wine tasting.

Well, I happen to know a guy who knows a guy...

Bur · Post by **Bur** » Sat Dec 03, 2011 4:00 pm

Mr Boozificator wrote:
BBoozer wrote:Preferrably someone experienced both in military expeditions and wine tasting.
Well, I happen to know a guy who knows a guy...

What would be the title of commanding officer on this then? Boozergant? Boozificator maximus?

Wingman · Post by **Wingman** » Sat Dec 03, 2011 4:45 pm

das kapitan.

i'd like to volunteer. clearly this expedition needs a native guide. call me daniel bourbon....

Mr. Viking · Post by **Mr. Viking** » Wed Dec 07, 2011 7:18 pm

normandy cider would go with cider, also younger Irish whiskeys should work, then you don't have to pussyfoot about with 15%abv crap

Mr. Viking · Post by **Mr. Viking** » Mon Dec 12, 2011 7:27 pm

Mr. Boozy,
I would like to apologize for badmouthing wine and other such low alcohol beverages. I was wrong and my comments were in bad taste. I am apologizing because I want to ask a question. I bout a cheap bottle of Chateauneuf du pape (relatively cheap obviously) It is one year old, and I was wondering if it is worth aging it for a couple of years, or should I just get it over and done with?

Post by **Mr Boozificator** » Tue Dec 13, 2011 12:59 am

Mr. Viking wrote:Mr. Boozy,
I would like to apologize for badmouthing wine and other such low alcohol beverages. I was wrong and my comments were in bad taste. I am apologizing because I want to ask a question. I bout a cheap bottle of Chateauneuf du pape (relatively cheap obviously) It is one year old, and I was wondering if it is worth aging it for a couple of years, or should I just get it over and done with?

Taste is a subjective thing and some people really like the young aromas in wine, however, if I were to drink that bottle, I would let it mature for an extra two years, especially since I assume it's a 2009 and 2009 are pretty potent in every aspect.

Mr. Viking · Post by **Mr. Viking** » Tue Dec 13, 2011 8:15 am

it's a 2010, and I do like quite smooth tasting wine, so I'll stick it in the back of the cupboard for a few years

peetie44 · Post by **peetie44** » Tue Dec 13, 2011 5:38 pm

Could we possibly have this wine thread stickied here in TAOGH so it doesn't drop off the first page like the other one did in the Pub? While most of us don't need a lot of wine questions answered on a regular basis, when we do need answers/advice from time to time, it's nice to have such good wine knowledge readily available.

BBoozer · Post by **BBoozer** » Mon Dec 19, 2011 4:26 am

Boozy,

some people may consider me an asshole for telling this, but I like foie gras. What would be your wine of choice to accompany this delicacy? In my opinion, it has to be a wine with 'cojones'.

Post by **Mr Boozificator** » Mon Dec 19, 2011 5:22 am

BBoozer wrote:Boozy,

some people may consider me an asshole for telling this, but I like foie gras. What would be your wine of choice to accompany this delicacy? In my opinion, it has to be a wine with 'cojones'.

My dear Belgian friend,

I am myself a huge lover of foie gras and even sometimes prepare my own.
Traditionally here, with foie gras we drink Sauternes or Ste Croix Du Mont. The specific flavors of those sweet wines boost some of the aromas of the foie. Now, red wines are also an option, but, you have to pick something both strong and fruity. If you can find it, here is an advice from the top of my head: Château de Pennautier 2009, a Cabardés that won't stay cheap nor unknown for very long. It's fruity, very spicy and generous as a whole.

peetie44 · Post by **peetie44** » Thu Dec 29, 2011 1:41 am

El B...

What's your opinion on this?

http://www.latimes.com/news/nationworld ... 5980.story

Post by **Mr Boozificator** » Thu Dec 29, 2011 12:47 pm

peetie44 wrote:El B...

What's your opinion on this?

http://www.latimes.com/news/nationworld ... 5980.story

I'll be honest: whoever wrote this article has absolutely no idea what he's talking about whatsoever.
The part when he says that you have to pass a "taste test" to get the terroir name is bullshit of the highest level: To have "appellation d'origine" on your bottles what you need to do is respect the very specific list of grapes and processes allowed to design your wine in this this or this region. The taste you obtain is of no concern.
Some journalist in LA just fell for the "it was better before" trend.
As to "chemicals" it is so fucking ridiculous it makes cry. Cheaters exists in the wine making industry, but not for long. I actually know of one person who got severely beaten up by his neighbors (and rivals) for importing grape juice from Italy. There are random tests and checking being performed all around the year by utterly serious groups, some from state and some independent that guarantee a minimal level of misbehaving.
The case in which you are the most likely to be cheated on when it comes to French wine is Beaujolais Nouveau: we export more than the national production each year to Japan, and yes, this one reeks of added flavors.
Once again, the guy who wrote that article probably just repeated what an angry post-hippie guy told him to denigrate its rivals.

peetie44 · Post by **peetie44** » Thu Dec 29, 2011 11:06 pm

Mr Boozificator wrote:
peetie44 wrote:El B...

What's your opinion on this?

http://www.latimes.com/news/nationworld ... 5980.story
I'll be honest: whoever wrote this article has absolutely no idea what he's talking about whatsoever.
The part when he says that you have to pass a "taste test" to get the terroir name is bullshit of the highest level: To have "appellation d'origine" on your bottles what you need to do is respect the very specific list of grapes and processes allowed to design your wine in this this or this region. The taste you obtain is of no concern.
Some journalist in LA just fell for the "it was better before" trend.
As to "chemicals" it is so fucking ridiculous it makes cry. Cheaters exists in the wine making industry, but not for long. I actually know of one person who got severely beaten up by his neighbors (and rivals) for importing grape juice from Italy. There are random tests and checking being performed all around the year by utterly serious groups, some from state and some independent that guarantee a minimal level of misbehaving.
The case in which you are the most likely to be cheated on when it comes to French wine is Beaujolais Nouveau: we export more than the national production each year to Japan, and yes, this one reeks of added flavors.
Once again, the guy who wrote that article probably just repeated what an angry post-hippie guy told him to denigrate its rivals.

Why I LOVE this thread!

Thanks, Etienne.

Boozy's wine thread - the sequel

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