Are you a collector or do you drink the wine soon after purchase?

>>21120310
usually the latter but if they’re worth cellaring and the price make sense I go back to the store and get +4 more. I have enough experience tasting Nebbiolo, Etna Rosso, Riesling, Muscadet and Chardonnay to know when a bottle might be worth aging — for those I go to vineyard tastings and buy by the half case — but right now I’m trying to gain experience with different producers, styles, varieties and appellations of stuff that I think might interest me.

>>21120287
>two Timorasso
Nice. One of myabsolute favorite Italian white grapes. They deserve more love.

>>21120477
Is there a pairing you would recommend? i know all those whites often get compared to unoaked chardonnay but none of the whites i've tasted from piedmont or liguria reminded me of chablis.

>>21120287
Tried a new french wine the other day. Very flavor forawd per sip, but really subtle finish on the tongue. Chilled it for like 5 hours before I drank it

>>21120544
Dark berry juice like in flavor and mouth feel

>>21120336
Do you think you might be an alcohol? i have seen your posts before and it seems like you drink at least a bottle of wine every day.

>>21120336
How do you know when a wine will taste better cellared? How does the flavour change?

I told you I don't like wine, so drink something else.

>>21120638
of the 8 bottles in OP, half of those will be shared amongst multiple people at dinner throughout the week, the other half i'll probably open by myself, whatever i like i'll taste over the next 2-4 days or until it oxidizes, whatever i dislike goes in the kitchen pantry or fridge for cooking or for someone else to use as they like.

>>21120663
tasting young and old bottles of the same wine side by side and comparing helped me a lot. some flavors go away, usually the fruit and later the more abrasive acidity or tannins if there are any. other (usually non-fruity, and often non-food tasting) flavors develop depending on where and how that variety was made given the growing conditions of that vintage. a young bottle might need aging if (a) it has flesh melting acidity, (b) testosterone boosting tannins and (c) a concentrated flavor profile with a detectable depth of complex flavors that are hard to pick out because they are layered so tightly on top of each other while the primary fruit flavors are relatively abundant; with time those complex flavors can spread out and reorganize into a beginning, middle and end allowing you to progress from one flavor to the next, as the acid and tannin settle down that progression becomes increasingly seamless assuming the wine was well made and stored properly. young wines sometimes need hours to aerate after opening, that might be an indicator that a sealed wine can react with the tiny amount air already in the bottle and slowly improve for years before it starts oxidizing.

>TL;DR
learning the hard way through statutory rape of young wine or even worse committing necrophilia on an old lifeless bottle

>>21120875
Thanks for the detailed response. Is it safe to say that most wine bottled does not improve with cellaring? Do corked bottles mean anything here?

>>21122078
>Is it safe to say that most wine bottled does not improve with cellaring?
Yes and it's subjective to taste. Most styles of "age-worthy" white wines gross me out and yet they still appreciate in resell value.
>Do corked bottles mean anything here?
Yeah it's a wine flaw specific to cork-sealed bottles. Unless your cellar set up is perfect, it's basically a coin toss whether or not any random case in has one corked bottle. The type and quality of the seal has a massive impact on how the bottle will develop with age.

>>21120287
I have uh, Lidl Veneto Pinot Grigio in my fridge for tomatoh sauce

>>21120532
Not similar to unaoked chardonnay in my experience. They are much more aromatic and floral on the nose. It is more like a cross between a chardonnay and maybe something like a riesling or even a dry moscatal/malvasia or something.
I find they also do have a decent body and richer texture, so something like a rich seafood (i once had one with mixed seafood risotto), anything with a cream/bechamel sauce, or maybe even some good roasted chicken?

I started drinking port again after like a decade.
My palette must be way different, for the better, because these ports are very tasty. Every sip is bliss.

>>21122981
This but bone dry sherry

who got merlot

>>21122981
any you recommend?

>>21123295
merlot is kafka

>>21120287
I like Vouvray. Not a huge wine guy so where do I go from there

>>21123767
I'm on the journey to find the one to recommend. I've only gone through 4 bottles so far. Best one has been a very thick, quite viscuous, seems to be the main feature of port.

>>21124014
ever think of trying Madeira?

What is the best "cheap" wine you've found? And that can be cheap at like $4-7 bucks, and cheap at like $10-15. I've bought $12 bottles of imported French Bordeaux that's been better than $30 bottles.

What's the closest thing to Manechewitz Cream White Concord that's a little higher quality than $5 a bottle?

>>21124379
For $12 you can get very serious Mendoza Malbec, Pugliese Primitivo, Lebanese Red Blends, Vinho Verde, DOCG Vernaccia di San Gimignano. But under $15 I’m probably picking Uruguayan Tannat or Muscadet.

>>21123788
I would stay in the Loire region, try Sancerre next and if you like that try Muscadet and if you like that try Gros Plant. I’ve heard Loire do good Chardonnay too but I’ve never tasted myself.

Wish I could enjoy wine. I get so much for free from work and it just piles up in my basement.

>>21124481
Where do you pick up wine? Most grocers don't have good selection, and while places like Total Wine have bigger selection, it's hard to sort out and find ones that meet a good price/value point.

>>21124508
Thanks for the recs brother

>>21124555
mostly wine bars that retail their selection and boutique wine shops. for me, grocery store selections can be great for popular labels, total wine is good for that too and for trying out new varieties/regions/styles that are near impossible to find anywhere. Costco usually has a very competitive domestic selection, but I think their entry level options are purposefully shitty to make their Kirkland labels seem good.

>>21124555
When I lived in the Southeast before and during the pandemic, Publix’s premium selection was littered with $50 literal fucking who’s that all now release for like $200.

>>21124643
Those are overwhelmingly dry btw, if you only like the sweet style of Vouvray then I’d recommend Mosel Riesling, different from Chenin Blanc but really nice quality and affordable.

Going to have some reinhesssen Riesling tonight
Yummy

>>21124707
how does it compare to nahe or mosel or alsace? I havent tried riesling from there

Hello! All alcoholism threads belong on /r9k/. /tv/ is bannable as is /ck/. Please do not try to infect others with your poison. Alcohol is neither food nor drink, it is malice.
>b-but
No it’s okay, you don’t have an actual argument why poisoning yourself and taking up board space to document your suicide is appropriate.

>>21124717
I find they're most similar to Alsatian riesling. Predominantly more dry style least the ones I've had/seen.

I prefer a kabinett from Mosel the most though :)

>>21124742
Mosel cause of the minerality*
I haven't had a Nahe in a long time so idr.