Welcome to DU! The truly grassroots left-of-center political community where regular people, not algorithms, drive the discussions and set the standards. Join the community: Create a free account Support DU (and get rid of ads!): Become a Star Member All Forums Issue Forums Culture Forums Alliance Forums Region Forums Support Forums Help & Search
36 replies = new reply since forum marked as read
Highlight: NoneDon't highlight anything 5 newestHighlight 5 most recent replies
I've got to make a liquor store run tomorrow. (Original Post) TomSlick Aug 2020 OP
The ol' Whiskey Tango Foxtrot Blue Owl Aug 2020 #1
They're way on past Whiskey Tango Foxtrot. TomSlick Aug 2020 #4
The stick up their ass provides additional support Amishman Aug 2020 #29
OUCH! TomSlick Aug 2020 #32
Well I am ordering champagne peacebuzzard Aug 2020 #2
Yah, good idea better get the champagne now before Nov 3rd. a kennedy Aug 2020 #3
I have the champagne I meant to drink four years ago. TomSlick Aug 2020 #5
Is it refrigerated? peacebuzzard Aug 2020 #7
It's been refrigerated the whole time. TomSlick Aug 2020 #15
yes, and if it is a vintage, they can be cellared for a decade or much more Celerity Aug 2020 #20
I'm too cheap for vintage anything. TomSlick Aug 2020 #22
you can find superb vintage sparkling wine for so low in price if you look at Spain and Italy Celerity Aug 2020 #25
I'll look. Thanks for the recommendation. TomSlick Aug 2020 #26
yw, and there are also a lot of delivery services that often have great deals and/or free shipping Celerity Aug 2020 #27
Out of frustration, I joined wine.com peacebuzzard Aug 2020 #30
we love skin contact white Portuguese wines Celerity Aug 2020 #31
This message was self-deleted by its author Karma13612 Aug 2020 #8
What's a good Democratic whiskey (or Bourbon) these days? Mopar151 Aug 2020 #6
Well. TomSlick Aug 2020 #11
my wife and I are true whisky (ie scotch) girls, snobs even, lol, but a great value (it should be Celerity Aug 2020 #24
The best for keto and your liver would be JW Black, not American whiskey. TheBlackAdder Aug 2020 #9
What is this "American Whiskey" of which you speak? TomSlick Aug 2020 #13
Scotch Whisky is derived from Malted Barley. Corn, wheat or rye primaries are not good for the body. TheBlackAdder Aug 2020 #21
I agree about the corn liquor. TomSlick Aug 2020 #23
You'll need this Klaralven Aug 2020 #10
I like Karma13612 Aug 2020 #12
There is not enough booze at the ABC store Best_man23 Aug 2020 #14
For some reason, I feel an obligation to watch. TomSlick Aug 2020 #16
Bulleit is a good bourbon LSparkle Aug 2020 #17
Not a big bourbon drinker but always open to try something new. TomSlick Aug 2020 #19
Thought there may have been another run tonight In It to Win It Aug 2020 #18
Don't watch. maxsolomon Aug 2020 #28
I spent enough time in the Army to appreciate the value of G-2 - intelligence. TomSlick Aug 2020 #33
OK, I suppose I'm talking to myself. maxsolomon Aug 2020 #34
I talk to myself too. The problem is when I start arguing with myself. TomSlick Aug 2020 #35
I'm watching hockey. Refuse to watch this shit-show maveric Aug 2020 #36

TomSlick

(11,035 posts)
4. They're way on past Whiskey Tango Foxtrot.
Mon Aug 24, 2020, 10:46 PM
Aug 2020

I can't imagine how someone can stand flat-footed and tell obvious lies.

Amishman

(5,541 posts)
29. The stick up their ass provides additional support
Tue Aug 25, 2020, 02:31 PM
Aug 2020

and is of sufficient length to mitigate their lack of a backbone.

peacebuzzard

(5,124 posts)
2. Well I am ordering champagne
Mon Aug 24, 2020, 10:43 PM
Aug 2020

For post election, coming up soon.
Someone posted On here today that there might be a champagne shortage so I better get ready.

peacebuzzard

(5,124 posts)
7. Is it refrigerated?
Mon Aug 24, 2020, 10:54 PM
Aug 2020

If not, oh well, I would still clink the fluted glassware anyway!!!!
Party is on, Oh what a night!

TomSlick

(11,035 posts)
15. It's been refrigerated the whole time.
Mon Aug 24, 2020, 11:13 PM
Aug 2020

Maybe I ought to line-up a couple replacements. You know, just in case.

Celerity

(42,666 posts)
20. yes, and if it is a vintage, they can be cellared for a decade or much more
Mon Aug 24, 2020, 11:19 PM
Aug 2020
Duration of maturation on lees

https://www.champagne.fr/en/from-vine-to-wine/wine-making/maturation-on-lees#:~:text=The%20minimum%20for%20vintage%20cuvees,than%20for%20any%20other%20sparklings.

Principle of maturation on lees
The lees mainly consist of yeasts that have multiplied in the bottle and formed a deposit. By the end of second fermentation, all of the sugars have been consumed and the yeasts gradually die and decompose. This process is known as autolysis, releasing molecules that are slowly transformed as they interact with those in the wine.


A two-fold process
The special tirage stopper meanwhile allows minute quantities of oxygen to enter the bottle and small amounts of carbon dioxide to escape - in other words, the seal is not perfectly airtight. The choice of stopper is critical in determining the speed of the Champagne’s development.

Maturation on lees therefore involves two processes that occur simultaneously:

Yeast autolysis
Slow oxidation via the stopper
These processes complement each other especially well in Champagne, due to the delicate structure of the wines themselves. Maturation on lees is essential to encourage the gradual development of the so-called ‘tertiary aromas’ associated with graceful aging


Duration of maturation on lees
Maturation on lees is a continuous process. The greatest Champagne wines can spend several decades maturing in the Champagne cellars.

All Champagne wines must spend at least 15 months in the bottle before release, of which 12 months maturation on lees is required for non-vintage cuvees. The minimum for vintage cuvees is three years. In practice, most Champagne wines are cellared for much longer: 2-3 years for non-vintage wines and 4-10 years for vintage Champagne.

The minimum aging periods required by law for Champagne wines are much longer than for any other sparklings. European wine regulations specify a minimum of just 90 days for effervescent wines in general.





https://www.winespectator.com/articles/does-champagne-age-well-5368

"Champagne can age well. High acidity and carbon dioxide act as preservatives as it ages in the bottle prior to disgorgement. After disgorgement, Champagne will develop like a still wine. If the quality is high (i.e., an excellent vintage-dated bubbly) and it is well stored, Champagne is capable of long aging. I have had Champagnes from the '60s, '50s and a 1914 and 1892 Pol Roger that were superb." (For the record, I can't verify Bruce's remarks on the 1892 Pol Roger—he didn't share any of it with me.)

A well-aged sparkling wine will lose some of its carbonation, turn a deeper color, and the flavors will evolve into dried fruit, nutty, honey and toasty flavors. But you have to be good to Champagne, as it's notoriously fussy as it ages. Keep it away from light and temperature fluctuation!

TomSlick

(11,035 posts)
22. I'm too cheap for vintage anything.
Mon Aug 24, 2020, 11:29 PM
Aug 2020

As Justin Williams (Cajun cook) used to say: I'm not a connoisseur of fine wine, I'm a common sewer for wine.

Celerity

(42,666 posts)
25. you can find superb vintage sparkling wine for so low in price if you look at Spain and Italy
Tue Aug 25, 2020, 12:18 AM
Aug 2020

I so recco this vintage rose Cava from Spain

it's only around 20 to 25 usd


It's more red than pink, it is from a 600-plus-year-old winery and has very structured strawberry and cherry notes.


Llopart Brut Rosé Reserva (different years are available, the 2005 vintage was great)

https://www.wine-searcher.com/find/llopart+rsrv+brut+rose+catalonia+spain

https://www.wine.com/product/llopart-brut-reserva-rose-2005/98399#



TomSlick

(11,035 posts)
26. I'll look. Thanks for the recommendation.
Tue Aug 25, 2020, 01:33 PM
Aug 2020

I've been surprised at what I find at my small town liquor store.

Celerity

(42,666 posts)
27. yw, and there are also a lot of delivery services that often have great deals and/or free shipping
Tue Aug 25, 2020, 01:40 PM
Aug 2020

there are many places here in the EU that sell it for only 10 or 11 euros a bottle, but you will pay a little more due to the US tariffs

cheers

peacebuzzard

(5,124 posts)
30. Out of frustration, I joined wine.com
Tue Aug 25, 2020, 04:11 PM
Aug 2020

I became involved with the Tinto table wine variety from Douro vineyards in Portugal. Pretty good and inexpensive. (I have not gone above the 25.00 price range yet.)
I am going to try your recommendation, a sparkling Rose' might be in order on election night. After all, it is the same peninsula, just over the mountain range.
Since I started cooking so much at home I pulled a Julia Child chef outlook on life. Why not.

P.S. both links are sold out of 2005.

Celerity

(42,666 posts)
31. we love skin contact white Portuguese wines
Tue Aug 25, 2020, 06:25 PM
Aug 2020

Skin contact whites are also known as 'orange' wine (the colour, there is zero orange content). My father was a sous chef in Paris whilst he read at The Sorbonne fro his undergrad degree, and his best friend at the resto he worked at was a sommelier who ended up moving to London, so I grew up around wine, liquor, and food obsessive people. My mum is also a superb cook (never professionally) and I was raised to also cook my own meals as much as possible.


The majority of white wines are produced, in contrast to red wines, with no skin contact. If this is the case, by drastically reducing the period of time during which the skins (where the colour, aroma, and structure phenolics reside) and the must are in contact with each other, one runs the risk of producing white wines that are thin, lack intensity, and have little capacity for bottle ageing. This is what happened to most white wines during the 1980s as temperature-controlled technology began to be massively over- employed.

Currently, it is a well known fact that it is necessary to ensure the skin’s phenolic compounds dissolve into the juice in order to ensure that white wines gain intensity, body, and the ability to age. In order to achieve this, “skin contact” is stimulated. This is done via a period of pre- fermentation maceration during which endogenous enzymes and/or added enzymes are forced to remain in contact with the skins for the purpose of dissolving the necessary compounds into the must to enrich it. This process may last from 3 to 12 hours and in most cases is done inside a pneumatic press.



Aphros Winery is a superb source

https://aphros-wine.com/en/wines/white/

I cannot recommend (and this may not be easy to find, only 4500 bottles were produce as it is made by hand at a micro vinyard, but there are bottles floating aroud out there) their Phaunus Loureiro 2018 enough. It is not expensive at all, we paid around 15 usd equivalent per bottle for a case of 12 last year.

It is an artisan small batch skin contact white wine made via a thousands of year old process (Georgia, the country has been using thsi process for thousands of years) It is harvested, crushed, de stemmed and pressed by artisanal processes. Spontaneous fermentation with skins in clay amphorae, lined with beeswax.

the clay amphorae




Portugal Naturally - Aphros Winery

https://www.chambersstwines.com/Articles/12172/portugal-naturally-aphros-winery





https://www.vivino.com/aphros-phaunus-loureiro/w/5296311?year=2018

https://www.vivino.com/wineries/aphros

https://winehouseportugal.com/green-wines/7587-phaunus-amphora-loureiro-2018-white-wine-the-aphros-project-was-initiated-in-2003-with-the-restoration-of-the-cellar-and-the-rea.html

https://www.wine-searcher.com/find/aphros+phaunus+loureiro+verde+minho+portugal/2018

these US sites seem to have it

https://www.pjwine.com/40680/aphros-phaunus-amphora-loureiro-orange-wine-2018-750ml/

https://garyswine.com/shop/?product-id=5d6592e40557625eb48a0c35&utm_source=winesearcher&utm_medium=feed#StoreFrontLocationHash=%23%2Fwidget%2F5963aaf8155cb61a06cfe5de%2Fproduct%2F5d6592e40557625eb48a0c35%3Fnav_path%3D%255B%255D

https://www.somegoodwine.com/products/copy-of-2017-aphros-phaunus-amphora-loureiro

https://1000corks.com/search?distance=50&st=Aphros&page=2&local_mode=off


A Conversation With Vasco Croft Of Aphros, Part One

The biodynamic winemaker on philosophy, technology, modernity, and his young but vital project.

https://terroirreview.com/2016/08/13/a-conversation-with-vasco-croft-of-aphros-part-one/








Response to a kennedy (Reply #3)

Mopar151

(9,965 posts)
6. What's a good Democratic whiskey (or Bourbon) these days?
Mon Aug 24, 2020, 10:53 PM
Aug 2020

With the current shitshow, one needs to strike a balance between quality and economy! I've fount the Old Grand-Dad 100 proof decent and reliable, Maker's Mark and Knob Creek are pretty tasty! Wild Turkey seems a little too "sharp" for the proof.
I don't like the carmel "color" flavor note, particularly in Jim Beam and it's cohorts (reminds me a bit of fuel oil), and am deeply suspicious of any alcohol sold in a plastic container.

TomSlick

(11,035 posts)
11. Well.
Mon Aug 24, 2020, 11:04 PM
Aug 2020

For whisky, my favorite is Laphroaig but it's pricey. Auchentoshan is really good and more nearly reasonable.

For whiskey, I'm currently drinking Dubliner.

Slàinte Mhath!

Celerity

(42,666 posts)
24. my wife and I are true whisky (ie scotch) girls, snobs even, lol, but a great value (it should be
Mon Aug 24, 2020, 11:44 PM
Aug 2020

only around 50-60 usd or so in the US, it is around 45-50 usd here atm in Sweden. depending on the SEK/USD Forex rate) is a superb Speyside single malt.

It is a great intro to single malts dram (we do not drink many blends, other than some of the rarer Japanese ones, but those are not low price, not at all)

The Balvenie DoubleWood 12 Year Old

https://us.thebalvenie.com/our-whisky-range/view/doublewood-12/



This milestone is not only a testament to the craftsmen who have dedicated their working lives to making Balvenie the handcrafted way but to the skill of our Malt Master who throughout his 55 year career has changed the face of Scotch, work which earned him an MBE in 2016.

DoubleWood 12 was launched in 1993, using a process designed by our Malt Master David Stewart in 1982, now commonly known as 'wood finishing'.

To make The Balvenie DoubleWood, David Stewart MBE takes whisky that has spent at least 12 years in traditional whisky casks, American Oak ex-bourbon barrels and hogsheads, and moves it to Spanish oak ex-Oloroso sherry casks for an additional nine months.

The whisky is then transferred to large oak vessels called “tuns” for 3-4 months to allow the whiskies from individual casks to “marry”.

The Balvenie DoubleWood single malt whisky gains its distinctive character from being matured in two different wood types. Each stage lends different qualities to the resulting single malt whisky.

The traditional casks soften and add delicate character, the sherry wood brings depth and fullness of flavour and the final few months in our tuns allow the whiskies to marry harmoniously.


TASTING NOTES
Tasting Notes by The Whisky Exchange
NOSE
Chocolate and raspberry aromas, with rich brioche and stewed cherries.
PALATE
Cherries and raspberries combine with sponge cake, spicy cinnamon and black pepper.
FINISH
Sweet spice, red fruit, rich sponge cake.
Tasting Notes by Stuart P
NOSE
Chocolate and raspberry aromas, with rich brioche and stewed cherries.
PALATE
Fresh red fruits - cherries and raspberries - combine with sponge-cake mix and cinnamon and a sprinkling of black pepper. Quite a big-flavoured dram, but balanced.
FINISH
Sweet spice, red fruits, rich sponge cake.
Producer's Notes
NOSE
Sweet fruit and oloroso sherry notes, layered with honey and vanilla.
PALATE
Smooth and mellow with beautifully combined flavours – nutty sweetness, cinnamon spiciness and a delicately proportioned layer of sherry.
FINISH
Long and warming.


cheers!

or

skål!

Cel

Karma13612

(4,527 posts)
12. I like
Mon Aug 24, 2020, 11:04 PM
Aug 2020

E&J blue label brandy.

Remarkably smooth for the price range.

I’ve had high end stuff but find the E&J Blue label to be outstanding for my 66 year old taste buds and limited budget. And Andre Brut Champagne is actually dryer and crisper and very satisfying, even when up against Korbell. You know, for election night!

🥂🙂💙

Best_man23

(4,890 posts)
14. There is not enough booze at the ABC store
Mon Aug 24, 2020, 11:11 PM
Aug 2020

For me to tolerate more than 10-15 minutes of the lie-fest.

As for whiskey preference, I like Knob Creek, Basil Hayden, and Blanton.

TomSlick

(11,035 posts)
16. For some reason, I feel an obligation to watch.
Mon Aug 24, 2020, 11:16 PM
Aug 2020

I guess I'm trying to understand the MAGAts.

On the positive side, my form of GOP bingo is to take a slug every time there is a demonstrable lie. I'm completely faced.

TomSlick

(11,035 posts)
33. I spent enough time in the Army to appreciate the value of G-2 - intelligence.
Tue Aug 25, 2020, 07:11 PM
Aug 2020

We need to know what the bad guys are saying and doing.

Besides which, we're not a "Nielsen family." What I watch doesn't effect ratings.

maxsolomon

(32,992 posts)
34. OK, I suppose I'm talking to myself.
Tue Aug 25, 2020, 07:20 PM
Aug 2020

I find it ludicrous, terrifying, exasperating and offensive. It brings me to the edge of despair, then alternates to the edge of fury. Knowing that my 83 year old father will pull the lever for Trump again fills me with shame that I cannot change even his mind.

Booze doesn't help me with this.

TomSlick

(11,035 posts)
35. I talk to myself too. The problem is when I start arguing with myself.
Tue Aug 25, 2020, 07:36 PM
Aug 2020

Usually when I argue with myself, neither side of the issue is correct.

The only benefit I have seen to the pandemic is that my elderly parents spend all day watching CNN. (I haven't been able to teach them to find MSNBC on their cable box.) The result is that my parents are very well informed elderly folks. They are simply apoplectic about Trump. The are thrilled about Biden/Harris. (Mind you, my parents are elderly white Arkansawyers. Their enthusiasm for Sen. Harris does my old liberal heart good.) My father had to have a Veterans for Biden sign for the yard. (He was a Korean War draftee.)

The cool part was when my father (a high school graduate from rural Arkansas) and I had a discussion about the history of the Electoral College, the problems it creates today, and the difficulty in eliminating it.

My father and I have argued politics since I was a teenager. We now routinely agree and my politics have not changed.

Latest Discussions»General Discussion»I've got to make a liquor...