Tasmanian Devils

[Jeff Grossman]

originally posted by Todd Abrams:

originally posted by Jeff Grossman:
Huh. Come to think of it, I still own a few monster wines. Maybe "hyper-decanting" is the way to go? (Nothing to lose....)

Add some sugar, egg white, and a handful of ice and you'll have the perfect drink for shopping at the mall.

Wine Julius(tm)

Frappe Vino!

 

[kirk wallace]

Ok I clicked on the link. I am confused about the great with vodka, rum champagne bit. Do you use a 750 of vodka instead of wine? If so, will it slushy up in your home freezer? Or do you make the wine slush as instructed, and then add vodka, rum or champagne? And if using champagne, is Prevost too delicate? Should I use saignée de Sorbée instead? This is a whole new frontier.

 

[Odd Rydland]

Lots of new insight here:

"When red wine is being fermented, wineries must try to keep the skins in contact with the wine, as not to lose flavours into the atmosphere."

I guess they are afraid the skins may have a liftoff.

 

[John McIlwain]

This is positively Teague-ian in its lack of basic research.

 

[Ken Schramm]

originally posted by Jay Miller:
Does anyone want to buy all my 10+ year old Burgundy? I'm afraid the color might have faded.

I'll suck it up and take one for the team, Jay. What the hell; I'm color blind.

 

[Ken Schramm]

"Where can you go from there?"