roundshort
Active member
Pale Horse said:Must, ADY, Remuage, Foxy, Doux, Crock, Bung
He he he he He said Bung, he he he he
Pale Horse said:Must, ADY, Remuage, Foxy, Doux, Crock, Bung
Pale Horse said:I understand balling and racking are also a part of the winemaking process. Now where will I find a fining agent to help me with this process?
roundshort said:it is all about fish guts (Sturgeon Bladders really).
Pale Horse said:BevMo's $.05 sale! (for the domestic consumers, sorry)
Anyone got some good recommendations? Vine Cliff Cab?
roundshort said:Pale, you are off the wagon, what would you drink if you could drink any bottle?
That goes for anyone, you can chose any bottle of wine, what would it be and where from?
Pale Horse said:I'll put you on the spot: Summer afternoon, 3 meat (chicken pork shrimp) shish-kabobs in two traditional flavors, southwest and teriyaki; pasta salad; mint-lime lemonaide and passion fruit sun tea and finished with a raspberry tort......what wine would you serve, or better yet, how many different bottles will I need to provide?
Deadlock said:Hey roundshort... I recently spent a week in an Italian villa that produced it's own Chianti Classico (grapes grown onsite, processed elsewhere): Il Tarocco.
After spending some time with the owner (and drinking the Villa's wine for a week), I can't seem to bring myself to drink any of the cheap reds I drank pre-Italy.
Can you suggest a worthy red to wean myself onto?