Christian Miller (CMM)
Christian Miller
No southern Rhone in the summer? What to drink with grilled eggplant, grilled lamb and all those fresh herbs?
Nothing says Spring like fresh young Sauvignon Blanc or Riesling and asparagus.
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Seasonal Drinking Variations
- Thread starter Steven Spielmann
- Start date
No southern Rhone in the summer? What to drink with grilled eggplant, grilled lamb and all those fresh herbs?
No southern Rhone in the summer? What to drink with grilled eggplant, grilled lamb and all those fresh herbs?
Northern Rhone? ESJ?
Jonathan Loesberg
Jonathan Loesberg
I try not to allow the weather to affect my mood or my drinking habits, though I agree with Yixin about waiting until after 10 AM.
Steven Spielmann
Steven Spielmann
Sangiovese or Pinot, generally.
The problem with breakfast before wine is sensory satiation and concomitant lack of mental acuity. But drinking high(er) alcohol and glycerol wines before breakfast also does the same thing, obscuring the terroir differences between French and American (in my case, New Zealand) eggs. So in homage to a pescatore (well, kinda) hero of mine:
It's tough to keep down the wurst
if one has Grenache before breakfast
but breaking fast before Champagne
only brings sorrow and pain
It's tough to keep down the wurst
if one has Grenache before breakfast
but breaking fast before Champagne
only brings sorrow and pain
I find I have an easier time tasting early in the day, so I'm not buying the 10am rule. On the other hand, I do try to shift things around season by season. I'll drink southern Rhone in the summer, but usually young stuff with grilled food. But I try to keep hands off older, delicate wines in the summer months.
originally posted by Cliff:
I find I have an easier time tasting early in the day, so I'm not buying the 10am rule..
The palate definitely gets muddied as the day goes on. But I need a decent amount of time for the toothpaste to wear off!
(I remember being on vacation in the Mosel and showing up at Willi Schaefer with the taste of toothpaste still zinging in my mouth. Somehow I survived).
Michael Powers
Michael Powers
Life in the Midwest means severe seasonal temperature variations, so the type of drink is definitely affected, and varies a good deal. Starting with spring:
Early spring I am liking Pinot still, gamay, maybe barbera, about that sort of weight will do
Later spring I shift towards the Rose, start to think about summer cocktails too
Summer is very little red wine though maybe some with grilling or BBQ, drink light whites all year depending on food, but drink lots of muscadet in the summer months; Drink lots of Tom Collins too, and rum drinks with fruit and sparkling water
Early fall reintroduces pinot, gamay, about that weight, plus heavier whites
Late fall is more of the same, some stiffer reds, add in martinis (or more of them anyway)
Winter is stronger reds, cabs, syrah, still do the pinot, bring out the whisky, add in brandy
Early spring I am liking Pinot still, gamay, maybe barbera, about that sort of weight will do
Later spring I shift towards the Rose, start to think about summer cocktails too
Summer is very little red wine though maybe some with grilling or BBQ, drink light whites all year depending on food, but drink lots of muscadet in the summer months; Drink lots of Tom Collins too, and rum drinks with fruit and sparkling water
Early fall reintroduces pinot, gamay, about that weight, plus heavier whites
Late fall is more of the same, some stiffer reds, add in martinis (or more of them anyway)
Winter is stronger reds, cabs, syrah, still do the pinot, bring out the whisky, add in brandy