RE: The alcohol thread. (Full Version)

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Ninebelowzero -> RE: The alcohol thread. (1/28/2012 3:51:43 PM)

Coke all over the monitor at that.

Comedy gold.



kalikshama -> RE: The alcohol thread. (1/28/2012 3:59:12 PM)

quote:

ORIGINAL: LadyHibiscus

Wine and me are not always friends... sometimes it hits me dead wrong. Sulfites? Maybe. It's very allergenic, like beer, so I don't have it often, though I enjoy it. Not enough to spend big money on it, though.


Sulfites occur naturally, plus they are normally added. Try some labeled organic or "no added sulfites." You can find this at the bigger stores plus stores like Whole Foods. Organic does not necessarily mean no added sulfites. I'm less hungover on my wine and juice cocktail than when I drink hard liquor.

http://www.literaryvintages.com/Literary_Vintages/Defarges_Wine-Cellar/Entries/2009/6/13_Not_French!_2008_Vida_Organica_Malbec_Rose.html

Vida Organica is a line of wines made from organically grown grapes by Familia Zuccardi, the same winery that produces the reasonably priced, well-regarded Santa Julia wines. But before discussing the wine, here’s some background on organic products and how they are labeled in the United States. The U.S. Food and Drug Administration controls wine and food labeling and classifies organic products into three categories: Category 1: 100% organic; Category 2: organic (95% organic); and Category 3: made with organic ingredients (70% organic). The presence of sulfites can affect what category a product falls into, or whether it qualifies as organic at all. Sulfites in foods are measured in parts per million (ppm); the FDA won’t certify a product as organic unless it contains absolutely minimal levels of sulfites (generally 0 to <10 ppm).

Sulfites are naturally present in many foods, such as eggs, cabbage, onions, and dried fruits; dried apricots contain sulfites in levels of approximately 2,000 ppm. Sulfites occur in very low levels in wine as a natural byproduct of fermentation (for this reason, no wine will qualify as 100% organic), and additional sulfites are often added to prevent bacteria growth and make the wine shelf-stable.

Any wine that has a sulfite level of 10 ppm (the equivalent of a drop in a bathtub of water) or more must say “contains sulfites” on the label.

Wines made from organically grown grapes that have a sulfite level of <10 ppm qualify as organic (Category 2) wines; their labels will say “no sulfites added.”

Wines that are made from organically grown grapes but have a sulfite level of >10 ppm but <100 ppm fall into the third category; their labels will say “made from organically grown grapes.” Vida Organica falls into this category.

(As a comparison, most regular [nonorganic] wines have a sulfite content of 350 ppm.)

...The best news is the price: This wine is widely available on the Internet at around $9, and from what I can tell, that is the going rate at wine shops, too. One blogger even said he got it for $7, which is a steal worthy of jail time. Don’t let the price fool you, or the screw top closure: This is an excellent rosé for the money, better than many I’ve paid twice the price for.



Aileen1968 -> RE: The alcohol thread. (1/28/2012 5:11:59 PM)

Italian red wines.
Sambucca
Gentleman Jack shots.
Really dirty martinis with Ketel One



littlewonder -> RE: The alcohol thread. (1/28/2012 7:10:18 PM)

I could go for a pomtini right now, a pomegranate martini. I had one a few nights ago while out with my daughter and it was yummy.

I used to drink diet pepsi and rum but it seems to give me a headache these days.

Me and my daughter are going to Portugal in a couple weeks and we're both looking forward to sampling the ports and local wines.




TheBanshee -> RE: The alcohol thread. (1/28/2012 7:36:14 PM)

Absinthe - the Green Fairy

[image]http://www.nomedics.com/wp-content/uploads/2011/05/Absinthe-Fairy.jpg[/image]



Hippiekinkster -> RE: The alcohol thread. (1/28/2012 10:05:42 PM)


quote:

ORIGINAL: calamitysandra

or a delicious Gewürztraminer are among my other favourites.
Eugen Müller Gewürztraminer Spätlese 2009



calamitysandra -> RE: The alcohol thread. (1/29/2012 10:15:38 AM)

Going to take a look at that.




Hillwilliam -> RE: The alcohol thread. (1/29/2012 10:27:01 AM)


quote:

ORIGINAL: calamitysandra

Going to take a look at that.



If you're going to drink Spatlese or auslese, you better like sweeter wines. both are relatively low alcohol and a bit sweeter than most are used to.

I'm a beer snob here. Getting ready to have a Bellhaven Scottish ale right now.

This afternoon, if I still have some good ale yeast in the freezer, I'm going to brew 5 gallons of something appropriately dark and hoppy and age it with dark toasted oak.



calamitysandra -> RE: The alcohol thread. (1/29/2012 10:34:38 AM)

I know. The trick is to find one with enough acidity to balance the sweetness.

I really am not much of a beer drinker, if I drink some, I usually go for the darker, maltier varieties. Of course, being from Cologne I am obligated to make sure that everybody knows that Kölsch is the only true beer.



Hillwilliam -> RE: The alcohol thread. (1/29/2012 10:36:40 AM)


quote:

ORIGINAL: calamitysandra

I know. The trick is to find one with enough acidity to balance the sweetness.

I really am not much of a beer drinker, if I drink some, I usually go for the darker, maltier varieties. Of course, being from Cologne I am obligated to make sure that everybody knows that Kölsch is the only true beer.


Kolsch is very good but I prefer someting a bit hoppier.



Moonhead -> RE: The alcohol thread. (1/29/2012 11:48:02 AM)


quote:

ORIGINAL: TheBanshee

Absinthe - the Green Fairy

[image]http://www.nomedics.com/wp-content/uploads/2011/05/Absinthe-Fairy.jpg[/image]

Would that stuff have any appeal if it wasn't for the bohemian associations (which are more down to left bank artists drinking that muck because it was cheap to drink back when the French put a heavy duty on wine than anything else)? It's like pastis that tastes of cat piss rather than liquorice, for heaven's sake.

(Anyway)
Stout/Porter
Whiskey and coke
G&T (I favour Bombay Sapphire)
Cheap gritty reds (particularly cabernet)
IPA (the Sierra Nevada stuff is abolutely wonderful, however stupidly expensive it happens to be)

(And my mourned lost love vodka and grapefruit juice...)



yourdarkdesire -> RE: The alcohol thread. (1/29/2012 11:48:24 AM)

I love red wine, but they tend to give me terrible migraines due to the tannins. Unfortunately, I hate white wine. That said, I usually say what the hell, and drink some red, but can be hurting before 1/2 a glass is gone. I have no taste in wine - I prefer merlots and cabernet savignoun - my BIL tried to introduce me to a Shiraz a few years ago - yuck. Wine is only for very special occassions or expensive restaurants.

My go to drink is a tequila paralyzer, preferable NOT made Jose Cuervo - I prefer silver to gold. If I have one every two months, I am doing well.

I am not a big fan of beer, but an iced mug of Molson's Canadian draft with a basket of popcorn can make me happy a couple of times of year.



BurntKitty -> RE: The alcohol thread. (1/29/2012 12:41:55 PM)

[image]http://icanhascheezburger.files.wordpress.com/2011/11/funny-pictures-the-last-thing-i-remember-is-mixing-tequila-and-catnip-and-the-next-thing-i-know-is-im-up-here.jpg[/image]

Morning after drink: Bloody Maria. Spicy V8 & generic vodka with Tabasco, lemon juice, celery salt & lemon pepper grinded atop - stir with a celery stalk.
If there's leftover champagne (as if...) Mimosas with OJ or Cranberry juice.

White Wines: Pinot Grigio is preferred. Chardonnay is an OK substitute, Chablis if nothing else is around.
Red Wines: Pinot Noir, Cabernet Sauvignon, Merlot or Chianti. Shiraz is not something I like at all.
I do like Rhine and Riesling wines as a dessert wine. Also Plum wine.

Beers - Almost need their own thread. I love Harp Ale at the RenFests. Football games and Bud Light go well. Hockey games require Icehouse (yes, I am that odd) baseball, basketball I like Blue Moon. I love imports, and enjoyed the beer tastings at fairs & festivals. The only beer I refuse to drink is Michelob Ultra. I guess I like the carbs.


Hard liquors:
Vodka- Vodka Collins, Vodka martini, Blue Whale and occasionally our forays into alchemy: A lil of this, lil of that, add the pretty blue liqueur, a drop of the green, pineapple juice....
Rum - goes well with Pepsi Max & a lemon. Also love creating different frozen Pina coladas.
Tequila - Best Margarita is with watermelon, tequila and cucumbers. Yummies.
Whiskeys - Yes, please and thank you. (OK, I'm Irish and love 'em all.)
Scotch - My preferred will always be Johnny Walker Gold. Keep the bottle chilled in the freezer along with a shot glass.
Daddy always said the sippin' Scotch is never watered down with ice. We'd keep a generic bottle for anyone who wanted it "on the rocks" or mixed with water or soda.
Gin - Not a fan, but I do enjoy a Beefeater Martini on occasion. Straight up, with a twist. Not Bombay gin or generic. Must be Beefeater.)

This thread makes me think of an old Country song: Wild Turkey by Lacy J. Dalton.



Hippiekinkster -> RE: The alcohol thread. (1/29/2012 5:38:15 PM)


quote:

ORIGINAL: Hillwilliam


quote:

ORIGINAL: calamitysandra

Going to take a look at that.



If you're going to drink Spatlese or auslese, you better like sweeter wines. both are relatively low alcohol and a bit sweeter than most are used to.

I was going to point out that CS is from DE; Köln to be exact, and is probably closer to the Ahr wine region than I am to Hartsfield airport. The Mittelrhein is a little farther, and the Rheingau is about 80 miles (130Km) south of Cologne.

In the US, your statement tends to be true. In DE, however, Spätlesen tend to be drier. The Auslesen tend to be less sweet as well; at least many of the ones I've tasted.
http://schiller-wine.blogspot.com/2010/03/when-americans-drink-german-wine-what.html
http://schiller-wine.blogspot.com/2010/01/german-wine-basics-sugar-in-grape.html

As I recall, the first "serious" wine I had (not Mateus or the like) was a German Riesling, circa 1978 or so. I didn't get into reds until I moved to Houston, and helped start an informal tasting group "The Wages of Zin"; it should be obvious what the focus was (I still remember the Ridge 77 Amador Zin).

My favorite white grape is still the Reisling (Gewürtztraminer and Chardonnay are both on the #2 spot; Chards in the style of Chablis and Burgundy, to be precise. Usually cannot get into the over-oaked Aussie/Cali style (although some winemakers are dialing back the oak). Tokay-Pinot Gris (Alsace), Viognier (Rhone/Cali), late-harvest style Chenin Blanc and Sauvignon Blanc (Quarts-du-Chaume, Loire, and Yquem, Bordeaux respectively), Grüner Veltliner (Austria), and Tokay (Hungary) round out the list. Then there's Muscadet and oysters. Vidal Blanc icewines from Ontario. Rhone blends.

I very much like Alsatian and Austrian Rieslings, but the best are, IMO, still Germans, Rheingaus and Mosels in particular. I like the Raunthal Baiken, (one of the best Rieslings I ever had was a Rauenthaler Baiken Auslese 1993, tasted at the winery (can't remember the name and it's buggin' me), Kiedrich Gräfenberg, Erbacher Marcobrunn, the Steinberg vineyard (Kloster Eberbach), Schloss Johannisberg, and some of the wines from Schloss Vollrads. Mosels, well, there are plenty which are very good. The excellent ones, IMO, are the Juffer and Juffer-Sonnenuhr vineyards in Brauneberg yummy stuff); the Apotheke vineyard in Trittenheim; Piesport's Goldtröpfchen Domherr; then a whole bunch of them downriver from Btauneberg, starting with the famous Doktor vineyard in Bernkastel, to Wehlener Sonnenuhr, to Ürziger Würzgarten, to Erdener Prälat and Erdener Trepfchen. And the Scharzhofberg vineyard on the Saar region.

Damn, I'm long-winded.



DesFIP -> RE: The alcohol thread. (1/29/2012 6:58:54 PM)

Pinot grigio for white, Sangiovese for red.

Although I'd rather have a Mike's Hard Lemonade.



kitkat105 -> RE: The alcohol thread. (1/29/2012 8:13:30 PM)

I don't mind cocktails, but due to some drunken inappropriate mixing of varities on my cruise, it'll be awhile till I drink any again!!!

For wines, I seem to enjoy moscato, chardonnay & cab sav's! But I'm only brand new to wine drinking and got a country full of great wine to try when I get home.



NocturnalStalker -> RE: The alcohol thread. (1/29/2012 8:49:49 PM)

I don't drink.  I would prefer to not have a flushed out face by forty. 



xssve -> RE: The alcohol thread. (1/29/2012 10:05:47 PM)

Shiraz, if I drink wine at all. Not a connoisseur, and it's too acidic, but I prefer Reds, the drier the better, but seldom drink more than a glass or Two, so I don't even buy it usually - even the vacuum thingies can't keep it forever.

I prefer beer, Porter - if I can't get that, an Irish Stout, a bitter Ale or an Amber Lager like Dos X's in descending order of preference.

I don't drink hard liquor much, I do like a liqueur as an aperitif or a desert, Grand Marnier or Drambuie are faves, but I'll try anything once.

If I do have a cocktail, usually a vodka tonic or a T&T. I drink the occasional hot buttered Rum or Keoke Coffee in the winter.

I do go for months at a time without drinking anything, and I have bottles of booze that I've had for Seven years, about the only thing I go through regularly is Yukon Jack, because I do a shot when I get insomnia, it's my sleeping pill, lol, and I go through 4 or 5 bottles a year.

It does mix with Lemon Ice tea though, not too bad at all. I quit buying Irish Cream because I'll drink the whole bottle, although that is only roughly the equivalent of a bottle of wine, I like that buzz too much. I don't drink any other Whiskey at all anymore, it makes me feel liverish, but I used to prefer Beam, very smooth stuff - again, bad because I would like, drink a lot of it.

Used to like Rum and Coke, but I don't drink soft drinks anymore, I keep a big bottle of Captain Morgans around though, for the occasional hot buttered Rum and I can make Daiquiris for the ladies.

Ditto Tequila, I do a shot of that very occasionally - I love Margaritas and Sunrises, but again, too acidic - but I keep a bottle of Patron around for the crazy chicks.

Kind of a limited repertoire, I'd love to have a full bar - I sort of raised in that Sixties cocktail culture, semi formal entertaining and all that, which is very different from partying, which is what my peer group did, or snobbing, which is what a lot of yups do now, very American Psycho.

Cocktail culture was kind of unique: have a few cocktails, loosen up, dance with a lampshade on your head, make out with other peoples wives, it was all very low drama, "lame" was just not a concept, you were either hip or square.

I just caught like the tail end of it, but it always seemed like they were having a lot of fun, "straight" meant you were totally dull - I could so do Fifties household.



Hippiekinkster -> RE: The alcohol thread. (1/30/2012 1:02:01 AM)

I'm sipping a glass of Crispin's Artesanal Cider "The Saint" made with Belgian Trappist yeast and organic maple syrup. The best of their regular line-up, IMO. Their "Stagger Lee", however, is even better. Thrice-blended Colfax (CA) Apple wine fermented with "Forbidden Fruit", a Belgian Wit-style yeast, aged in Rye Whiskey barrels, then blended with unfiltered Gravenstein free-run apple juice. http://nwbeerguide.blogspot.com/2011/12/cider-review-crispin-cider-stagger-lee.html

I've got some Ace Perry (pear) Cider here, too, which I like. It's the real deal, unlike the alcopops like Mike's or Woodchuck.



Hippiekinkster -> RE: The alcohol thread. (1/30/2012 1:13:46 AM)

Who can forget Iron Butterfly's In-A-Gadda-Da-Vida?



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