General Discussion
Related: Editorials & Other Articles, Issue Forums, Alliance Forums, Region ForumsI've got to make a liquor store run tomorrow.
It's taking a lot of whisky to get through this Repugnant show.
Blue Owl
(49,934 posts)n/t
TomSlick
(11,035 posts)I can't imagine how someone can stand flat-footed and tell obvious lies.
Amishman
(5,541 posts)and is of sufficient length to mitigate their lack of a backbone.
That's a mental image that will take at least another shot to clear that memory.
peacebuzzard
(5,124 posts)For post election, coming up soon.
Someone posted On here today that there might be a champagne shortage so I better get ready.
a kennedy
(29,467 posts)TomSlick
(11,035 posts)Do you think it's still OK?
peacebuzzard
(5,124 posts)If not, oh well, I would still clink the fluted glassware anyway!!!!
Party is on, Oh what a night!
TomSlick
(11,035 posts)Maybe I ought to line-up a couple replacements. You know, just in case.
Celerity
(42,666 posts)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 Champagnes 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 Rogerhe 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)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)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)I've been surprised at what I find at my small town liquor store.
Celerity
(42,666 posts)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)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)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.
Currently, it is a well known fact that it is necessary to ensure the skins 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)
Karma13612 This message was self-deleted by its author.
Mopar151
(9,965 posts)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.
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)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
TheBlackAdder
(28,076 posts)TomSlick
(11,035 posts)Are you referencing bourbon, a/k/a corn liquor?
TheBlackAdder
(28,076 posts)TomSlick
(11,035 posts)I'm not above enjoying a good rye whiskey.
[link:
Klaralven
(7,510 posts)It's a Trump antidote and a hand sanitizer ---
Karma13612
(4,527 posts)E&J blue label brandy.
Remarkably smooth for the price range.
Ive 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)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)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.
LSparkle
(11,660 posts)Sweet, smooth ... I could have used some tonight!!
TomSlick
(11,035 posts)In It to Win It
(8,143 posts)maxsolomon
(32,992 posts)Seriously, don't watch it.
Deny Trump ratings and preserve your mental health.
TomSlick
(11,035 posts)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)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)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.
maveric
(16,445 posts)And Klan rally.