Why, oh why...

[Brian C]

originally posted by Sharon Bowman:

As for those California Pinot Noirs, I often get a very disagreeable grapefruit taste from them.

Indeed. Though I find it to be way more of a problem more in OR.

 

[VLM]

originally posted by MarkS:
I can't belive Mark hasn't had a cola drink before. What country you in, boy?!

It's an affectation.

 

[Sharon Bowman]

When the more sensible affectation would be to profess flat-out knowledge of Coca-Cola.

Bite the wax tadpole.

 

[VLM]

originally posted by David M. Bueker:
Both Rhys and Anthill Farms make very good California Pinot Noir that is not so syrupy (not syrupy at all to my taste).

As for the grapefruit descriptor: acidification?

I have also liked wines from the Cargasacchi and Clos Pepe vineyards in the Santa Rita Hills.

Ted Lemon used to make good ones in the Anderson Valley.

Mount Eden has been good. I've also had good Swan (vineyards planted with the Swan clone are something to look out for).

They're out there and I think more will probably emerge as folks find the right spots.

The only one I've bought for my cellar and not for science recently is Rhys.

 

[MarkS]

You know, colas were pretty tasty back before corn syrup made them...syrupy.

 

[Sharon Bowman]

Had a 2004 Rhys a couple of weeks ago, brought it to a friend's dinner for shock value. It was very good.

 

[Sharon Bowman]

originally posted by MarkS:
You know, colas were pretty tasty back before corn syrup made them...syrupy.

Have you (or has anyone reading these words) had the Mexican version, made with sugar?

 

[MarkS]

You know, one could never say of the old Sant Cruz Mountain Vineyard pinot noirs that they tasted of 'cola'. They were always an outlier of that varietal.

 

[VLM]

originally posted by Sharon Bowman:

originally posted by MarkS:
You know, colas were pretty tasty back before corn syrup made them...syrupy.

Have you (or has anyone reading these words) had the Mexican version, made with sugar?

Of course. For Cuba Libre I buy my Coke at the Mexican grocer down the street. Boylan's just doesn't cut it.

PepsiCo put out Pepsi and Mountain Dew made with cane sugar. Never got to try either, but Skinny said that the Mountain Dew was great and made some Mexcal crazy ass cocktail with it.

 

[MarkS]

originally posted by Sharon Bowman:

originally posted by MarkS:
You know, colas were pretty tasty back before corn syrup made them...syrupy.

Have you (or has anyone reading these words) had the Mexican version, made with sugar?

Si, seora -- heaven in a bottle. I grew up on Big Rock Sugar Mountain.

 

[VLM]

originally posted by MarkS:
You know, one could never say of the old Sant Cruz Mountain Vineyard pinot noirs that they tasted of 'cola'. They were always an outlier of that varietal.

Nope. Were they Swan clone or Pommard?

 

[MarkS]

originally posted by VLM:

originally posted by MarkS:
You know, one could never say of the old Sant Cruz Mountain Vineyard pinot noirs that they tasted of 'cola'. They were always an outlier of that varietal.

Nope. Were they Swan clone or Pommard?

Eh, dunno. But damn, those bottles could last!

 

[lars makie]

originally posted by Sharon Bowman:

originally posted by MarkS:
You know, colas were pretty tasty back before corn syrup made them...syrupy.

Have you (or has anyone reading these words) had the Mexican version, made with sugar?

Hells yes! They are a great treat; they are a lot, lot better than regular Coke (and I don't drink cola [with the rare exception] anymore). There's a place here that on Sundays becomes a huge outdoor market with a lot of Mexican food vendors. It's awesome to get a couple al pastor tacos and a Mexcian coke. Mmmm....

 

[Bill Lundstrom]

originally posted by VLM:

originally posted by David M. Bueker:
Both Rhys and Anthill Farms make very good California Pinot Noir that is not so syrupy (not syrupy at all to my taste).

As for the grapefruit descriptor: acidification?

I have also liked wines from the Cargasacchi and Clos Pepe vineyards in the Santa Rita Hills.

Ted Lemon used to make good ones in the Anderson Valley.

Mount Eden has been good. I've also had good Swan (vineyards planted with the Swan clone are something to look out for).

They're out there and I think more will probably emerge as folks find the right spots.

The only one I've bought for my cellar and not for science recently is Rhys.

Any opinion on Porter Creek?

I tasted and liked their pinots very much and have added a few to my cellar.

 

[VLM]

originally posted by Bill Lundstrom:

originally posted by VLM:

originally posted by David M. Bueker:
Both Rhys and Anthill Farms make very good California Pinot Noir that is not so syrupy (not syrupy at all to my taste).

As for the grapefruit descriptor: acidification?

I have also liked wines from the Cargasacchi and Clos Pepe vineyards in the Santa Rita Hills.

Ted Lemon used to make good ones in the Anderson Valley.

Mount Eden has been good. I've also had good Swan (vineyards planted with the Swan clone are something to look out for).

They're out there and I think more will probably emerge as folks find the right spots.

The only one I've bought for my cellar and not for science recently is Rhys.

Any opinion on Porter Creek?

I tasted and liked their pinots very much and have added a few to my cellar.

Only tried a couple (plus a cool carignan) but liked what I tried. Not enough to cellar them, but I'll gladly drink some of yours.

That was my philosophy on Rhys until it became clear that Jim wouldn't open them for me.

 

[Bill Lundstrom]

originally posted by VLM:

originally posted by Bill Lundstrom:

originally posted by VLM:

originally posted by David M. Bueker:
Both Rhys and Anthill Farms make very good California Pinot Noir that is not so syrupy (not syrupy at all to my taste).

As for the grapefruit descriptor: acidification?

I have also liked wines from the Cargasacchi and Clos Pepe vineyards in the Santa Rita Hills.

Ted Lemon used to make good ones in the Anderson Valley.

Mount Eden has been good. I've also had good Swan (vineyards planted with the Swan clone are something to look out for).

They're out there and I think more will probably emerge as folks find the right spots.

The only one I've bought for my cellar and not for science recently is Rhys.

Any opinion on Porter Creek?

I tasted and liked their pinots very much and have added a few to my cellar.

Only tried a couple (plus a cool carignan) but liked what I tried. Not enough to cellar them, but I'll gladly drink some of yours.

That was my philosophy on Rhys until it became clear that Jim wouldn't open them for me.

My parents live in Durham. Next time I'm down we can try a couple.

 

[VLM]

originally posted by Bill Lundstrom:

originally posted by VLM:

originally posted by Bill Lundstrom:

originally posted by VLM:

originally posted by David M. Bueker:
Both Rhys and Anthill Farms make very good California Pinot Noir that is not so syrupy (not syrupy at all to my taste).

As for the grapefruit descriptor: acidification?

I have also liked wines from the Cargasacchi and Clos Pepe vineyards in the Santa Rita Hills.

Ted Lemon used to make good ones in the Anderson Valley.

Mount Eden has been good. I've also had good Swan (vineyards planted with the Swan clone are something to look out for).

They're out there and I think more will probably emerge as folks find the right spots.

The only one I've bought for my cellar and not for science recently is Rhys.

Any opinion on Porter Creek?

I tasted and liked their pinots very much and have added a few to my cellar.

Only tried a couple (plus a cool carignan) but liked what I tried. Not enough to cellar them, but I'll gladly drink some of yours.

That was my philosophy on Rhys until it became clear that Jim wouldn't open them for me.

My parents live in Durham. Next time I'm down we can try a couple.

Great idea. Have you been to Rue Cler of Vin Rouge yet?

 

[MarkS]

That was my philosophy on Rhys until it became clear that Jim wouldn't open them for me.

-- snicker --

 

[Bill Lundstrom]

originally posted by VLM:

originally posted by Bill Lundstrom:

originally posted by VLM:

originally posted by Bill Lundstrom:

originally posted by VLM:

originally posted by David M. Bueker:
Both Rhys and Anthill Farms make very good California Pinot Noir that is not so syrupy (not syrupy at all to my taste).

As for the grapefruit descriptor: acidification?

I have also liked wines from the Cargasacchi and Clos Pepe vineyards in the Santa Rita Hills.

Ted Lemon used to make good ones in the Anderson Valley.

Mount Eden has been good. I've also had good Swan (vineyards planted with the Swan clone are something to look out for).

They're out there and I think more will probably emerge as folks find the right spots.

The only one I've bought for my cellar and not for science recently is Rhys.

Any opinion on Porter Creek?

I tasted and liked their pinots very much and have added a few to my cellar.

Only tried a couple (plus a cool carignan) but liked what I tried. Not enough to cellar them, but I'll gladly drink some of yours.

That was my philosophy on Rhys until it became clear that Jim wouldn't open them for me.

My parents live in Durham. Next time I'm down we can try a couple.

Great idea. Have you been to Rue Cler of Vin Rouge yet?

I have not been to either. But I did get them a gift cert to Rue Cler for christmas. They loved it.

They are coming up my way this weekend with a large amount of allen and sons q. Can't wait.

Btw, do you ever shop at the wine store across from Q-Shack? Can't remember the name. Seems like a decent place.

 

[Sharon Bowman]

originally posted by VLM:
Mountain Dew made with cane sugar ... was great and made some Mexcal crazy ass cocktail with it.

Damn, that sounds good.

I'm not a drinker of sweet, but I am a kind of fan of sweet and sour and hard alcohol.

ETA: Though wtf is in Mountain Dew anyway? And these days, I suppose its caffeine dose seems tame, like Red Bull lite.