I know .. most.. of the better zins are old vine. I realize millions of new vines make up the billion or so bottles of white zin most wine novices try first. But is there a " certain year " of maturity that allows a vine/vineyard to be considered "old vine"
Scott
Mine is Druid’s Fluid from Troon Vineyard in Oregon! Merlot, Zin, Syrah and Cab.
troonvineyard.com
Mine is Druid’s Fluid from Oregon!
Merlot, Zin, Syrah and Cab blend.
troonvineyard.com
I am getting married in Mexico and need to choose wine for the reception. We can buy a decent selection of wine down there, and I have an opportunity to take some down from here.
Okay, so how to choose the wine? Our reception meal will likely be a choice of fish or chicken. While it won’t be American-style “Mexican food” it will certainly be influenced by Mexican flavors – maybe Snapper Vera Cruz. So, it will be a little spicier and bolder than a typical chicken or fish dish. I won’t know exactly what the meal selection will be until after I can get the wine sent down there.
Please don’t offer the “Red with meat, white with chicken & fish” formula. I know sometimes a Chardonnay can overpower a meal, so I was thinking a Pinot Gris or Sauvignon Blanc, but haven’t hit on a winner. For red, maybe a Pinot Noir or Red Zin?
I have asked at a couple wine stores, but thought I’d see if I could get any good tips here. I’ve looked online, but it’s not as easy as I thought. Any ideas?
ps: one of the problems is that I’m pregnant and can’t exactly taste wine, except for an occasional sip. My fiance likes wine but just looks at me like a deer in the headlights when I try to talk about "wine pairing."
Mine is Druid Fluid from Troon Vineyard in Oregon!
Merlot, Zin, Syrah and Cab.
Mmmmmm!
troonvineyard.com
I’m leaning toward Brunello and Montrachet (not sure which Bru, probably Ramonet Batard for the Monty), or maybe DRC and Y’Quem… or maybe a Grande Dame and Turley Hayne Vineyard Zin…. mmmmmmmm
Wowo - you guys don;t seem to understand the concept of "Money no object." You pick a Sauternes, but not Y’Quem??? That makes no sense at all.
Presume red, and either cab, zin, or merlot-not particularly picky as to region or vintage if it’s available now and will store well. Suggestions?
I drink a glass of Cab. or Red Zin with dinner almost daily. My wife, not being a fan of hearty tasting reds ,discovered Peter Villa’s Red Delicious Table Wine in a box. A little light for my taste,but I was curious as to whether it offers the same health benefits as drinking my one glass of Cab. or Zin a day. Not to knock the wine, If the health benefits are there I will continue to buy it for my wife and use my better wines for special events.
I am getting married in Mexico and need to choose wine for the reception. We can buy a decent selection of wine down there, and I have an opportunity to take some down from here.
Okay, so how to choose the wine? Our reception meal will likely be a choice of fish or chicken. While it won’t be American-style “Mexican food” it will certainly be influenced by Mexican flavors – maybe Snapper Vera Cruz. So, it will be a little spicier and bolder than a typical chicken or fish dish. I won’t know exactly what the meal selection will be until after I can get the wine sent down there.
Please don’t offer the “Red with meat, white with chicken & fish” formula. I know sometimes a Chardonnay can overpower a meal, so I was thinking a Pinot Gris or Sauvignon Blanc, but haven’t hit on a winner. For red, maybe a Pinot Noir or Red Zin?
I have asked at a couple wine stores, but thought I’d see if I could get any good tips here. I’ve looked online, but it’s
sorry, the question got cut off.
I looked online but can’t find as much help as I thought.
Any ideas?
my mom has a big fancy wine bottle and she just used all of the wine at a christmas party. now she wants to fill the fancy bottle back up with a new bottle of red wine. (probably a Zin) if she simply pours in the new wine and re-corks it will it be able to sit on a wine rack for years to come with out going bad?