Levi Dalton
Levi Dalton
I was talking about the '07 Rieslings on the list. I thought that was pretty clear from the context.
Are you advocating drinking Schafer-Frohlich young? Um, ok. Have fun.
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Storage Issues: What should I put in my wine cooler?
- Thread starter Yule Kim
- Start date
I was talking about the '07 Rieslings on the list. I thought that was pretty clear from the context.
Are you advocating drinking Schafer-Frohlich young? Um, ok. Have fun.
Levi Dalton
Levi Dalton
originally posted by Thor:
I would also sell the D.C. apartment and move into the wine room at Convivio.
Sure. We could always use more help with inventory taking. Just we would have to confiscate any corkscrews.
Jonathan Loesberg
Jonathan Loesberg
I might at least consider moving to one of those DC basement rentouts that probably go for the same as your apartment and give you more space. They also, with a decent air conditioner, will make your basement capable of holding wines at decent temperatures. It's odd to choose one's living quarters in terms of wine, and you might not yet be so obsessed, but it's time to start seeing your future.
Thor:
Thanks. I was thinking of maybe drinking the Branaire soon, just to clear out a spot and slotting in the '02 Bertheau Burg. It seems like burgundy in general needs a bit more bottle age than I originally thought. And I might drink the Fevre soon just to avoid the possibility that it will prem ox. I'm guessing chablis should only be kept around for 3-5 years tops?
And ramen is cheaper than cat food only if you are talking about the canned stuff. Buy it in bags and you're doing ok --- just add water.
Levi:
Might move into the wine room just for the extra space. My current abode is so cramped, I feel like I will have to learn to sleep standing up soon, like a horse.
Jonathan:
Yeah, I've already sadly started to tread down that road. I'm keeping my apartment at 65 just for the sake of the bottles I got stashed around my apartment. I would put it lower, but 65 is about as low as I can tolerate living wise.
Of course, when winter comes, I might have to leave my windows open in order to keep my apartment that temperature [talking about expanding one's carbon footprint].
Thanks. I was thinking of maybe drinking the Branaire soon, just to clear out a spot and slotting in the '02 Bertheau Burg. It seems like burgundy in general needs a bit more bottle age than I originally thought. And I might drink the Fevre soon just to avoid the possibility that it will prem ox. I'm guessing chablis should only be kept around for 3-5 years tops?
And ramen is cheaper than cat food only if you are talking about the canned stuff. Buy it in bags and you're doing ok --- just add water.
Levi:
Might move into the wine room just for the extra space. My current abode is so cramped, I feel like I will have to learn to sleep standing up soon, like a horse.
Jonathan:
Yeah, I've already sadly started to tread down that road. I'm keeping my apartment at 65 just for the sake of the bottles I got stashed around my apartment. I would put it lower, but 65 is about as low as I can tolerate living wise.
Of course, when winter comes, I might have to leave my windows open in order to keep my apartment that temperature [talking about expanding one's carbon footprint].
Steven Spielmann
Steven Spielmann
I meet a surprising number of wine geeks who have a soft spot for Miller High Life. (Myself included.)
As long as your apartment doesn't get below 40 in the winter (and few do) you shouldn't have to worry about that IMO.
As long as your apartment doesn't get below 40 in the winter (and few do) you shouldn't have to worry about that IMO.
originally posted by Yule Kim:
Mark:
I didn't know prem ox affected Chablis. I thought that was more a Cote de Beaune chard problem. Is all Chardonnay susceptible to oxidation or is it just a Burgundy problem?
As Thor makes clear, Chablis is far from immune to the PremOx demon, and it most likely extends beyond white Burgundy: to the extent that we understand it, there's nothing unique to the region/grape that would lead to PremOx.
Also, are Serafin and Ambroise really that bad? I did notice that no one talks about those producers on this board (I bought those wines before finding this board), so I assumed they weren't as good as say Chevillon or Bachelet, but I was hoping they would still be solid. Are they 200% new oak types of wine or are they deficient for other reasons?
First of all, your ideals for Burgundy might differ from my own, so take my views with skepticism. Serafin uses 80-100% new oak (as compared to, say, the 15% that D'Angerville uses) and makes wine that I find boring more than anything else. Ambroise I have less experience with, but has the reputation for making fairly charmless wine. Opinions may differ, of course.
Anyone recommend their favorite producers? [of either cat food or beaujolais {insert winky emoticon here)].
No opinions on cat food, but for Beaujolais there's a host of good producers: Brun, Tete, Chermette (Vissoux), Lapierre, Desvignes, Foillard, Coudert (Roilette), Thevenet, Breton, Metras.
Mark Lipton
...the '07 rieslings that are basically impossible to drink now with any pleasure?
Huh? Riesling is always a pleasure-loving machine, no matter the vintage (well, maybe not the 2008's, but that's a far cry from the 07's)
Steve:
High Life isn't bad at all, though I hate to admit it, I kinda like Miller Lite. Its wateriness can be a virtue, in some situations.
Strangely enough, in winter, the main concern isn't that it will get too cold, but rather it will get too hot (once my apartment was 85 degrees in January). The curse of central air.
Mark Lipton:
Hmmm..., might shift some stuff around based on that info. I might sacrifice the Ambroise and swap it for the Bertheau. Maybe just let the Ambroise fend for itself in the closet.
Also will look into your Beaujolais recs. So far, I got just Morgons, Fleuries, and Moulin a Vent, which I heard are a little more tannic than the Julienas and Brouillys. Hopefully I'll be able to track some of them down from the producers you recommended.
Mark S:
I think his issue is mainly with young Prum and Schafer-Frohlich. He recommended some young rieslings, like Carl Loewen.
High Life isn't bad at all, though I hate to admit it, I kinda like Miller Lite. Its wateriness can be a virtue, in some situations.
Strangely enough, in winter, the main concern isn't that it will get too cold, but rather it will get too hot (once my apartment was 85 degrees in January). The curse of central air.
Mark Lipton:
Hmmm..., might shift some stuff around based on that info. I might sacrifice the Ambroise and swap it for the Bertheau. Maybe just let the Ambroise fend for itself in the closet.
Also will look into your Beaujolais recs. So far, I got just Morgons, Fleuries, and Moulin a Vent, which I heard are a little more tannic than the Julienas and Brouillys. Hopefully I'll be able to track some of them down from the producers you recommended.
Mark S:
I think his issue is mainly with young Prum and Schafer-Frohlich. He recommended some young rieslings, like Carl Loewen.
originally posted by Yule Kim:
Steve:
High Life isn't bad at all, though I hate to admit it, I kinda like Miller Lite. Its wateriness can be a virtue, in some situations.
What are those situations?
(Not including undergrad life).
Jonathan Loesberg
Jonathan Loesberg
originally posted by Rahsaan:
originally posted by Yule Kim:
Steve:
High Life isn't bad at all, though I hate to admit it, I kinda like Miller Lite. Its wateriness can be a virtue, in some situations.
What are those situations?
(Not including undergrad life).
I'm not sure if this is what Yule Kim had in mind, but for people who like some iced bubble water after dinner on a summer night, watery beer can actually be a desired digestif. It's cold, light in alcohol and in flavor. Don't ask me to defend this taste. I am just reporting it.
Salil Benegal
Salil Benegal
What's wrong with the 08s? The ones I've had so far have been very good - in a couple of cases perhaps a bit on the light side, but really tasty and refreshing with bright acids.originally posted by MarkS:
Huh? Riesling is always a pleasure-loving machine, no matter the vintage (well, maybe not the 2008's, but that's a far cry from the 07's)
As for the Schafer-Frohlichs, I've had mixed experiences drinking them young - the 07 Felseneck GKS was a giant sulfur bomb, but I've really enjoyed the Halenberg Spatlese on a couple of occasions after about 15-20 minutes in the glass.
originally posted by Jonathan Loesberg:
I'm not sure if this is what Yule Kim had in mind, but for people who like some iced bubble water after dinner on a summer night, watery beer can actually be a desired digestif. It's cold, light in alcohol and in flavor. Don't ask me to defend this taste. I am just reporting it.
Yes. And I know some people like watery beer because they can drink more of it and extend their drinking session without passing out. But there are much better beers for such an occasion than Miller Lite or any of the American equivalents (Natty Lite, PBR, etc)... For example, real pilsner.
Steven Spielmann
Steven Spielmann
I wouldn't have been caught dead drinking light anything in college, if there were other options. Which isn't to say I drank the good stuff back then either.
I drink High Life about twice a year. It's cold, it doesn't cause me pain to drink, it doesn't get me drunk or hung over, and I don't have to think about it. That last condition doesn't hold for some local microbrewed pilsners that satisfy the others.
I also think it still has a very vague, tenuous relationship to the grains that it comes from, which the other Miller brands, Bud, and most other generic US beers don't for me. I don't know why that is or if it's a justifiable view.
These are the hardest kinds of preferences to defend, the vague ones that don't really matter to you that much and which don't really intersect with personal aesthetics in any deep way, but which still in some sense seem genuine to you. I think High Life is good for what it is and I'd rather drink it than flush it down the toilet. A couple times a year.
Having been reduced to this on Wine Disorder, I'm going to go crack a Roally and a Mugneret-Gibourg to do penance.
I drink High Life about twice a year. It's cold, it doesn't cause me pain to drink, it doesn't get me drunk or hung over, and I don't have to think about it. That last condition doesn't hold for some local microbrewed pilsners that satisfy the others.
I also think it still has a very vague, tenuous relationship to the grains that it comes from, which the other Miller brands, Bud, and most other generic US beers don't for me. I don't know why that is or if it's a justifiable view.
These are the hardest kinds of preferences to defend, the vague ones that don't really matter to you that much and which don't really intersect with personal aesthetics in any deep way, but which still in some sense seem genuine to you. I think High Life is good for what it is and I'd rather drink it than flush it down the toilet. A couple times a year.
Having been reduced to this on Wine Disorder, I'm going to go crack a Roally and a Mugneret-Gibourg to do penance.
I was basically thinking of undergrad life (or post-grad attempts to recreate and/or relive periods of undergrad life).
But, on a more serious note, sometimes a nothing beer is good when you are just socializing during a happy hour or a work event and don't want to get too drunk.
For some reason, Natty Light and PBR hits me harder than Miller Lite, which is a reason I avoid them (and for some reason I really can't stand PBR). Not to mention, those beers tend to call attention to themselves, unlike Miller Lite which is so ubiquitous that it is almost invisible and not considered worthy of commentary.
Anyway, I'm not much of a beer connoisseur. I liked Cafferey's Irish Ale when they imported it when I was an undergrad, but ever since Coors bought it out and stopped importing it in favor of Killian's, I've been a little heartbroken. I had a Trappist beer recently which I liked, but, I don't want to get too attached. Never know when you might have to break up.
Like Steven, I think I will open a bottle of Vissoux Cuvee traditionnelle as penance for defending light beer. Hope my sister likes it when we have dinner.
But, on a more serious note, sometimes a nothing beer is good when you are just socializing during a happy hour or a work event and don't want to get too drunk.
For some reason, Natty Light and PBR hits me harder than Miller Lite, which is a reason I avoid them (and for some reason I really can't stand PBR). Not to mention, those beers tend to call attention to themselves, unlike Miller Lite which is so ubiquitous that it is almost invisible and not considered worthy of commentary.
Anyway, I'm not much of a beer connoisseur. I liked Cafferey's Irish Ale when they imported it when I was an undergrad, but ever since Coors bought it out and stopped importing it in favor of Killian's, I've been a little heartbroken. I had a Trappist beer recently which I liked, but, I don't want to get too attached. Never know when you might have to break up.
Like Steven, I think I will open a bottle of Vissoux Cuvee traditionnelle as penance for defending light beer. Hope my sister likes it when we have dinner.
originally posted by Salil Benegal:
What's wrong with the 08s? The ones I've had so far have been very good - in a couple of cases perhaps a bit on the light side, but really tasty and refreshing with bright acids.originally posted by MarkS:
Huh? Riesling is always a pleasure-loving machine, no matter the vintage (well, maybe not the 2008's, but that's a far cry from the 07's)
Nothing 'wrong' with them, just that - for those who grew up on 2000'Germans, the acidities may need to mellow out moreso than the 2007's.
Arjun Mendiratta
Arjun Mendiratta
Light beers are good for hydration after a long run.
Levi Dalton
Levi Dalton
originally posted by Salil Benegal:
As for the Schafer-Frohlichs, I've had mixed experiences drinking them young - the 07 Felseneck GKS was a giant sulfur bomb, but I've really enjoyed the Halenberg Spatlese on a couple of occasions after about 15-20 minutes in the glass.
I am having trouble reading this as a recommendation to open one now, instead of in a few years.
originally posted by Yule Kim:
But, on a more serious note, sometimes a nothing beer is good when you are just socializing during a happy hour or a work event and don't want to get too drunk..
I fail to see how Miller performs this function better than a real pilsner (which often has less alcohol than Miller btw). I've had my fair share of this Skunky Beer during my lifetime, but I try to avoid is as much as possible these days as I see no discernible benefit.
That said, some friends (from undergrad no less!) recently rented a house for the weekend and stocked it with PBR and Narragansett before I arrived. So I was forced to reacquaint myself with their pleasures.
Cole Kendall
Cole Kendall
Back to the original question, why not just put as many whites as you can in the fridge? I routinely keep six to eight bottles in the fridge (recently opened and whites I might feel like drinking in the next few weeks...)
originally posted by Rahsaan:
originally posted by Yule Kim:
But, on a more serious note, sometimes a nothing beer is good when you are just socializing during a happy hour or a work event and don't want to get too drunk..
I fail to see how Miller performs this function better than a real pilsner (which often has less alcohol than Miller btw). I've had my fair share of this Skunky Beer during my lifetime, but I try to avoid is as much as possible these days as I see no discernible benefit.
That said, some friends (from undergrad no less!) recently rented a house for the weekend and stocked it with PBR and Narragansett before I arrived. So I was forced to reacquaint myself with their pleasures.
See what you mean. Maybe my affinity for Miller Light is primarily nostalgic; its familiarity is comforting and safe.
Though, speaking of bad beer, a friend of mine from Buffalo recently has gotten me into Gennasee beers. The Genny Light is pretty solid, but I think the Genny Bock is the king of that line (its only available seasonally!)