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An after dinner wine is best with vinyl

144.83.35.29

Posted on May 5, 1999 at 12:40:03
Jack G


 
say, a good Spatlese?
Jack

 

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spätlese?, posted on May 5, 1999 at 13:19:48
Stephen


 
Yuck!

What are you thinking?

Perhaps you are fahrfromthinking.

Ve haf vayz to make you change.


 

Re: An after dinner wine is best with vinyl, posted on May 5, 1999 at 15:04:53
***say, a good Spatlese?

Yes, if you can find some 83. However, nothing really beats the vintage Port.

I think we should rather appropriately call it NOS Port, shouldn't we?

Victor.


 

Re: spätlese?, posted on May 6, 1999 at 05:04:04
Jack G


 
You're right-I should have said auslese.:-)
Hey, I could have said Icewien(SP).
Jack

 

Re: An after dinner wine is best with vinyl, posted on May 6, 1999 at 06:10:33
Don't you think that would depend on the music? Badura-Skoda's Waldstein might require a Suaterne or Barsac, particularly since it is on the French label Astree. The Yepes/Argenta Concierto de Aranjuez would need Victor's NOS port. Pops' horn sorta pushes me toward an Alsatian Tokay Pinot Gris VT. The "smokier" jazz of Miles, Trane et al sends me to the distilled spirits - say an Islay Single malt?

 

That should be Sauterne! (nt), posted on May 6, 1999 at 08:52:24


 

LOL! yes, yes, yes,, posted on May 6, 1999 at 09:28:22
petew


 
Victor, you are so right. Wine is fine for food, and even sometimes before, but when the table is cleared, it's time for dessert. I can think of nothing better after the meal has settled. I'm still laughing...NOS!

(this is not some diabolical trick to get me to try a BAT preamp, is it?)

 

Re: An after dinner wine is best with vinyl, posted on May 6, 1999 at 12:49:20
Keith F


 
Islay Single malts!! Yes my favorite is the Lagavulin smoooth and peaty.
KF

 

Re: An after dinner wine is best with vinyl, posted on May 6, 1999 at 18:36:48
I like Lagavulin, too. Just finished sippin' on a 15-year old Laphroig while listening to Pres and Sweets. Worth investigating.

 

(chuckle) A finger Lakes Wine, even, posted on May 6, 1999 at 18:52:15
jj


 
Well, although I just am not very enthusiastic about most of what comes out of the finger lakes, Swedish Hill (yes, that IS the name of the vineyard) makes a really REALLY fine desert Reisling most years. It's bottled at "more brix than you can imagine" and usually has quite a boytritis (sp?) character that is more like a Sauterne than anything else.

They keep winning awards with it, but they have little if any distribution, so it's hard to find.

But that's the best kind of Reisling, I think, desert.

 

Re: Wine XOR malt., posted on May 7, 1999 at 05:08:32
Satyr


 
I share your love of wine and single malts but find my head the morning after dictates an XOR! Either wine followed by brandy XOR beer (preferably real ale) followed by a malt. A friend claims that it is all alcohol and just glugs away but he doesn't seem to suffer the morning after anyway! Typical bloody Australian!

 

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