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Sorry, only one choice.....Bastard one, at that, but...What do you choose for the ten year duration on the island?
1. Red Bordeaux
2. Red Burgundy
3. Rhone
4. Krug.........oh, o.k. champagne I mean.
5. White Burgundy
6. German Riesling
7. Port
8. Yquem
9. Something I've forgotten
10. Some wierd rubbish you're fond of.Rules.....
Only one wine, but a continuous supply for the duration.
Follow Ups:
Well, the list was a bit narrow but i guess my choice would be clear.
Champagne!!!!
According to my palate, there is nothing that can match a good Champagne. Although I usually prefer red wine(this is a price issue),champagne is such a versatile product that can can be used in every occasion.
The Champagne would have to be a Pinot/Chard. mix as I tend to find the Blanc de Blanc`s a bit onedimensional, lacking the subtle elegance of the ones with the red grape varieties in them.
One can NEVER grow sick of a good Champagne!
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.
Amazingly, the Island is temperature controlled, so as to not spoil things for red wine lovers.
to below post.. Ahhh Burgundy...
Sean
Assuming I had the means to keep it cold, I would have to keep an endless supply of Gangloff Condrieu or Domaine Tempier Bandol Rose on hand. I agree that the reds sound less appealing in tropical conditions.
-Sean
oooh tough, champagne or white burgundy? somehow sipping down old latour's and lafite's doesn't sound too appealing to me in the sand. I'll take the endless supply of white burgundy, yes mersault 'till I die.
Yeah, reds don't sound too hot (or rather do...) on a desert island, either climate-wise or with the coconut-n-red snapper cuisine. I'll take a good Chablis, or maybe a nice Pouilly Fume.
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