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In Reply to: RE: Didn't find it sweet, but it does have a higher glycerine quality... posted by DeKay on May 21, 2015 at 17:02:32
...I have tried some grenaches, but the only one I have really liked was a Cypher a friend opened at dinner some months ago.
I do like it in a lot of GSM Rhone-style blends.
Follow Ups:
I made Grenache a few times. Really one of my favorites...the nose was amazing, very floral...roses I seem to remember.
But people make it with a heavy hand too. Trying to get too much color and alcohol...16 percent alc. Disgusting in my book. But then I like light colored Pinots...you know the ones that taste like Pinot Noir and not Syrah :)
You know I've been on audio boards for many many years and I think that's the first time I've ever tried to stir up the "shit" !!!!!
Steve
...guess I haven't had many grenaches.
Maybe you can recommend one.
As far as big alcoholic wines, I don't think 15%+ alcohol is bad for a zin or a syrah as long as the wine is made to handle it.
I've had a couple of 90pt (WS) pinot noirs over the years that I thought were too thin and weak - one was a Siduri (maybe Sonoma) a few years ago and the others were Argyle from Oregon.
I'm glad someone likes that style...
Obviously I'm a little bored at work today!!
You and I have very different palates....nothing wrong with that. I like Argyle Pinot!! And judging from the size of their production a lot of others do too.
I really don't drink a lot of domestic wine so I'm no help suggesting anything.
I guess some wines can handle that kind of alcohol but I don't really understand why it has to be.
I worked for a very high end french winemaker for a couple of years (think first growth Bordeaux @ $1500/bottle.)Of the wine I made of this project he was very clear. "This wine better not be over 14%...we are making a wine to be had with food, it's not an aperitif. There is nothing wrong with the other, but it is not a food wine."
I've always taken that to heart when I do what I do.
Steve
and did you get paid in wine?
He was the director of winemaking at LaTour (he also made D'Yquem in his day) And no I just got paid in dollars.
Interesting because this man is a sweet smart pleasant guy. Not always selling himself like his much more well known consultant neighbor in Bordeaux.
> I guess some wines can handle that kind of alcohol but I don't really understand why it has to be.>
Two words - Robert Parker.
So True. I always tell customers not to listen to reviews...even if they are good ones for my wines. It really only matters if you like it.
That being said, I still feel like I have to submit them.
...guess it's the same in audio.
It only matters if you like it.
any in the past 10+ years.
Did like an inexpensive Preston Vinyards "field blend" sold @ Safeway in the 80's, but other than those mentioned I'm not too familiar with Rhone Rangers wines.
Would like to pick up a nice bottle for the weekend as I'll be on the wagon for quite a while due to a couple of upcoming eye surgeries.
Hopefully I'll find something @ this mornings stops (TJ's & Pavillions).
...I don't think Graham's stuff is as good as it used to be.
Preston makes some excellent wine.
Good luck with your surgery.
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