Wine Whine 4 Winos

[AMKRGMOM]

I am in no way a wine expert here, but there are many Mexican wineries that have very good wines to offer, many of which have won awards. To name a few over this way in Baja would be Monte Xanic, LA Cetto, Bodegas de Santo Tomas, Casa de Piedra, Domecq, of which we will be visiting this weekend.
But I guess one would have to ask by name at a restaurant, these wines probably are not marketed much out towards the Cancun area, I would assume the market target would be Mexico City.

Becky

[banzoomba]

Chilean wines have gone though some waves of change over the last 10 or so years.....the reds used to be very earthy with strong chocolate notes.....but a lot of Chilean producers started over filtering and refining their wines, to make them taste more like California wines thinking they would be more accepted in the American market....alot of the character that defined Chilean wines was lost......when the Malbec first came out it was only found as a blend, its was said to be to harsh for the American palate.....but things seem to be changing again its easy to find 100% Malbec on the shelf and more earthy reds are coming back if you can find a Chilean Carménère give it a try...its a great grape with a wild story click.

It's funny because I have noticed South Africa......is doing the same thing Pinotage used to have a nasty smell when the cork was first popped.....but the flavor was so incredible you did not mind at all.......I had a Pinotage the other day from a producer that I really used to enjoy...the first thing I noticed was the smell was gone the second thing I noticed was, so was the complexity of the flavors.......I called the winery rep he said Americans just could not get over the smell.....so now we get a weak wine that smells okay

I really wish these wine producers would hold on to their character and let the American palate adjust

[Bumper]

Originally Posted by banzoomba

I really wish these wine producers would hold on to their character and let the American palate adjust

Agree 200% percent, Zoom, but I can't see it happening. It's all about sales, and they're going to cater to the lowest common denominator, especially if you're targeting the lower/middle sector of the price band. The Chileans, much like the Aussies a few years ago, have really managed to get to the middle of the road. Regrettable, but that's business. Mind you, now that the Aussies have gained such legitimacy on the world scene, some of their producers have developed some spine and aren't blending all of their better stuff into mediocrity. We can only hope the Chileans go the same way and get back to their roots with some of their offerings. The Argentinians are really so new to marketing worldwide that I think it's going to take them time to figure out what they want to be when they grow up. In the meantime, I'm really enjoying their big malbecs.

[Mexpat]

Definitely try Winery and Plus, the one that's uptown on something like 22nd and 10th Ave. You can order a glass there and they have snacks, like cheese. They may even let you taste several wines. They are forming a wine club (so they said when I asked) that will have tastings regularly. I gave them my email address to be included, but haven't heard anything yet.

Regarding the fact that reds are served chilled here, I always thought they were being served at the appropriate "room" temp for wine, but that just seems chilled when it's 95 degrees outside! I store my open reds in the fridge because it can take me a week to finish a bottle and it stays better in the fridge.

[HoneyB]

Originally Posted by Mexpat

Definitely try Winery and Plus,

Regarding the fact that reds are served chilled here, I always thought they were being served at the appropriate "room" temp for wine, but that just seems chilled when it's 95 degrees outside! I store my open reds in the fridge because it can take me a week to finish a bottle and it stays better in the fridge.

When and if I get back there, I'll give it a try!

Yes, I think that room temperature in Europe, where so much of wine culture and tradition evolved, is probably cooler than ambient temps in the tropics and subtopics. We chill them a bit here in south Florida, too. but i never have trouble getting through a bottle of wine . . .

I think it's high time we had a wine swilling emoticon. ATTN, mods: new emoticon needed! I'm posting this in the wrong place, aren't I?

B

[Bumper]

Originally Posted by HoneyB

Yes, I think that room temperature in Europe, where so much of wine culture and tradition evolved, is probably cooler than ambient temps in the tropics and subtopics. We chill them a bit here in south Florida, too. but i never have trouble getting through a bottle of wine . . .
B

Your temperature observation is actually quite accurate. "Room" temperature is a relative term. Remember, most wines are stored in cellars, which are somewhat cooler than a room in most homes. Mind you, reds are generally allowed to warm up some and you do get the best bouquet once they have reached ambient room temperature, and they "open up". There's nothing wrong with refrigerating a red wine once it's been opened to limit oxidation, but you should allow it to warm before drinking it. Having said that, the "right" temperature at which to drink wine is the one that you like. There are no right or wrongs. Personally, I like my whites cooler than most folks, and my reds fully warmed, but that's just my personal taste.

Wine emoticon? How about these?

[Dan-0]

I agree with Bumper. I don't think the "room temperature" rule was made with tropical climates in mind. Drink your wine at whatever temperature you like. I'm not much of a wine drinker, but I like red wine over ice with a squeeze of lime. To me, one of the things that's irritating about SOME wine drinkers is the fact that they're so pedantic about things like serving temperature.

[HoneyB]

Originally Posted by Bumper

Your temperature observation is actually quite accurate. "Room" temperature is a relative term. Remember, most wines are stored in cellars, which are somewhat cooler than a room in most homes. Mind you, reds are generally allowed to warm up some and you do get the best bouquet once they have reached ambient room temperature, and they "open up". There's nothing wrong with refrigerating a red wine once it's been opened to limit oxidation, but you should allow it to warm before drinking it. Having said that, the "right" temperature at which to drink wine is the one that you like. There are no right or wrongs. Personally, I like my whites cooler than most folks, and my reds fully warmed, but that's just my personal taste.

Wine emoticon? How about these?

I think that once ambient temp gets above 90F, the wine has more than fully bloomed and isn't benefiting any more flavor wise. But if a wine has problems you can often mask them by over-chilling; you're suppressing bouquet in that instance. Unfortunately (or maybe fortunately), sometimes that's a good thing.

Fun emoticons! The code looks like you are inserting them like a URL.

B