stuckincincy Posted March 27, 2005 Posted March 27, 2005 It's a common area of confusion due to the FDAs requirement that U.S. wines identify sulfites if they exist in small amounts, and yet fermentation causes sulfites naturally that exceed those levels. The question might better be how about wines with no ADDED sulfites- wherein you'll find a few U.S brands who sell them. I've never had one that I'd revisit because they just aren't very good. The key is that winemakers in Europe, Australia, etc., ALL add sulfites to the wine for preservation. You can find organic wines ( that still have sulfites ) with no added sulfites at stores like Wild Oats or other regional health food grocers. One other thing about sulfites- a lot of peole blame them for allergies and headaches that are almost always actually caused by the histamines in wines versus the sulfites. If you're struggling with the efects of a bottle of wine it might be better to try a decent anithistimine prior to imbibing to see if that cures your ills. 288393[/snapback] Um, alcohol combined with antihistamine usage is not a good idea.
ajzepp Posted March 27, 2005 Posted March 27, 2005 Um, alcohol combined with antihistamine usage is not a good idea. 288394[/snapback] Wow, you're fast.....beat me to it lol......Nobody will ever mistake YOU for Drew Bledsoe!
AKC Posted March 27, 2005 Posted March 27, 2005 I wish I had more of a taste for wine......I'm quite fond of a nice quality champagne, but have never gotten over the hump with wine. Are there any red wines that are supposed to be chilled, AKC? I think part of my problem is that I don't like alcohol at room temperature..... 288316[/snapback] It's an aquired thing, and if you want chilled wines now that's OK, you'll eventually almost surely end up enjoying them at a warmer temp as the flavors of both red and white wines are greatly improved as the temp goes towards room temp. Usually wine tastes are developed from starting on sweeter white wines, but I guess the best strategy for chilled reds might be trying some ports. You don't want the 30 buck version of Vintage Ports, instead try a wine shop who has a good slection of Ruby Ports and grab a couple bottles for under 10 bucks. Give them a try but I wouldn't recommend overdoing it on quantity with port. If you do find them to your liking you can work your way up to the dryer Ports. After a stint there jump over to a bland bordeax varietal like Merlot that's easy to get down. From there you can move to the traditional reds like Cab, Syrah, Pinot, etc. Along the way I'm sure you'll find yourself liking them all less and less chilled.
AKC Posted March 27, 2005 Posted March 27, 2005 Um, alcohol combined with antihistamine usage is not a good idea. 288394[/snapback] Three bottles of wine and 4 'ludes is apparently a faux paus also if I read the label beforehand, but that's never stopped me from enjoying the buzz.
ajzepp Posted March 27, 2005 Posted March 27, 2005 Three bottles of wine and 4 'ludes is apparently a faux paus also if I read the label beforehand, but that's never stopped me from enjoying the buzz. 288405[/snapback] lol.......amazing how many people on here are mixing pills and alcohol......glad it's not just me
ajzepp Posted March 27, 2005 Posted March 27, 2005 It's an aquired thing, and if you want chilled wines now that's OK, you'll eventually almost surely end up enjoying them at a warmer temp as the flavors of both red and white wines are greatly improved as the temp goes towards room temp. Usually wine tastes are developed from starting on sweeter white wines, but I guess the best strategy for chilled reds might be trying some ports. You don't want the 30 buck version of Vintage Ports, instead try a wine shop who has a good slection of Ruby Ports and grab a couple bottles for under 10 bucks. Give them a try but I wouldn't recommend overdoing it on quantity with port. If you do find them to your liking you can work your way up to the dryer Ports. After a stint there jump over to a bland bordeax varietal like Merlot that's easy to get down. From there you can move to the traditional reds like Cab, Syrah, Pinot, etc. Along the way I'm sure you'll find yourself liking them all less and less chilled. 288404[/snapback] Hmmmm.....Okay, a Ruby Port it is then. I always thought that wine was like beer with the alcohol content, but when I read the label on this one bottle from King's something or other Vineyard in Oregon and saw it was over 12%, I was pretty excited. If I can find a red wine that I can actually enoy, and then get a buzz and the health benefits on top of it, I'd be golden!
stuckincincy Posted March 27, 2005 Posted March 27, 2005 It's an aquired thing, and if you want chilled wines now that's OK, you'll eventually almost surely end up enjoying them at a warmer temp as the flavors of both red and white wines are greatly improved as the temp goes towards room temp. Usually wine tastes are developed from starting on sweeter white wines, but I guess the best strategy for chilled reds might be trying some ports. You don't want the 30 buck version of Vintage Ports, instead try a wine shop who has a good slection of Ruby Ports and grab a couple bottles for under 10 bucks. Give them a try but I wouldn't recommend overdoing it on quantity with port. If you do find them to your liking you can work your way up to the dryer Ports. After a stint there jump over to a bland bordeax varietal like Merlot that's easy to get down. From there you can move to the traditional reds like Cab, Syrah, Pinot, etc. Along the way I'm sure you'll find yourself liking them all less and less chilled. 288404[/snapback] I like St. Emilion bordeaux...as long as somebody else is pouring.
AKC Posted March 27, 2005 Posted March 27, 2005 I like St. Emilion bordeaux...as long as somebody else is pouring. 288408[/snapback] If you like bordeax but the sticker shock for the good ones is too severe, start thinking Rhone varietals. Syrah is still well withing reach, with both the greatest region IMO worldwide being the Barossa in Australia plus a lot of California wines, especially Central Coast Syrah coming in at under 10 bucks for high quality offerings. It just takes a little searching, which is the fun of it all. If you start to get into Syrah let me know and I'll steer you in a good direction.
stuckincincy Posted March 27, 2005 Posted March 27, 2005 If you like bordeax but the sticker shock for the good ones is too severe, start thinking Rhone varietals. Syrah is still well withing reach, with both the greatest region IMO worldwide being the Barossa in Australia plus a lot of California wines, especially Central Coast Syrah coming in at under 10 bucks for high quality offerings. It just takes a little searching, which is the fun of it all. If you start to get into Syrah let me know and I'll steer you in a good direction. 288415[/snapback] I'd like some Chateau Petrus bordeaux, please.
ajzepp Posted March 27, 2005 Posted March 27, 2005 AKC, I just got home from picking up some ruby ports. One is a cheap $6 bottle from somewhere in NY, and the other is a $13 bottle from Portugal. You weren't kidding when you said this stuff was sweet lol. Tastes like a dessert or something. I dig the fact that it's 20% alcohol, though They had all sorts of Merlot and Syrah at my beer/wine place......only a few ports. Just out of curiosity, what do you consider a good starting white wine?
AKC Posted March 27, 2005 Posted March 27, 2005 AKC, I just got home from picking up some ruby ports. One is a cheap $6 bottle from somewhere in NY, and the other is a $13 bottle from Portugal. You weren't kidding when you said this stuff was sweet lol. Tastes like a dessert or something. I dig the fact that it's 20% alcohol, though They had all sorts of Merlot and Syrah at my beer/wine place......only a few ports. Just out of curiosity, what do you consider a good starting white wine? 288452[/snapback] Throw a cheap South African Viognier on top of two bottles of port every morning before work and we might just collaborate on the cure for quarterback obsession! I'll check back with you Wednesday.
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