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In Reply to: Desert Island Booze............ posted by R. Spiskitts on March 01, 2001 at 17:24:59:
Interesting ideas, for me however,
It would start off well.......drinking masses of the stuff.......the chosen nectar.
It could be any usual favourite, a Meursault, a Montrachet, Yquem, an auslese or even an icewein, Champers.....anything!
I imagine that there would be overindulgencies, thick heads and "hair o' the dogs". After the 1st few weeks there would be a type of addiction, regrets and revolts... a back lash against the original choice.
What would you think about:
1. Claret - too tannic/salty/dry?
2. Red Burgundy - not bad,jammy, too rich?
3. Rhone - red or white too strong/hard/stoney?
4. Champagne - Many have drunk nothing but. A genuine allrounder.
5. White Burgundy - not bad, too rich?
6. German Riesling - in any of it's many guises, not bad. Too sweet?
7. Port - vintage, very good, very strong/headachey?
8. Yquem - 10years? nothing else? yuch?
9. "LOIRE", Savennieres - intense/full/vfresh/vfruity/yet mellow?
10. Austrian "Gruner Veltliner" - fairly dry/fresh/fruity/addictive!!My choice, today though, would be the best Lambrusco........
"Grasparossa di Castelvetro" the dry/semifizzy/alcoholicpop/redwine.Someone mentioned Provencal Bandol Rose, that's cool! So is Vinhos Verdes (Lancers) from portugal!
Mike.S.
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