NYT: Asimov on the Jura

[Levi Dalton]

originally posted by Christian Miller (CMM):

It's a small jump from Jagermeister to Fernet, taste-wise.

Yeah, you just take the sugar out. And add complexity.

What you are saying is somewhat akin to saying it's a small jump from Muscat Beaumes de Venise to Muskateller from Catoir.

 

[SteveTimko]

Don't like the whites and never will. I'd like to explore the reds. Asimov lists some pinots. Any other suggestions?
Blending pinots sounds like Austrian style wines.

 

[Rahsaan]

originally posted by SteveTimko:
Jura red suggestions?Don't like the whites and never will. I'd like to explore the reds. Asimov lists some pinots. Any other suggestions?
Blending pinots sounds like Austrian style wines.

Lots of recommendations in the archives here. Overnoy poulsard is one to start with that has gotten repeated praise in the archives. I'm surprised you haven't noticed?

 

[SteveTimko]

originally posted by Rahsaan:
I'm surprised you haven't noticed?

I see Jura and the mind goes blank. I don't even consider the possibility of reds.

 

[Christian Miller (CMM)]

originally posted by Levi Dalton:

originally posted by Christian Miller (CMM):

It's a small jump from Jagermeister to Fernet, taste-wise.

Yeah, you just take the sugar out. And add complexity.

What you are saying is somewhat akin to saying it's a small jump from Muscat Beaumes de Venise to Muskateller from Catoir.

Kind of similar, if one didn't like those distinctive Muscat terpenes at all. Although if I recall rightly, Fernet wasn't milder or subtler in flavor than Jagermeister. My last encounter was a while ago, and I may have just been traumatized by mediocre Fernet Branca. But I don't like Chartreuse either.