I am sure there are many. I know a few of my fav wineries over here use ceramic eggs for some wines. And hey us Aussies have to be open to new things afterall we are the leaders in use of screwcaps.
Originally Posted by Badgertooth
I love all kindred spirits.
Depends on what I am eating. Beer for spicy, wine for seafood, bourbon for chocolate. After that it's case by case - no pun intended.
Why limit onself? I like anything that tastes good.
I do love me a good weizenbier in the summer! My favorite is Grieskirchner JÖRGER WEISSE HEFETRÜB from Austria, but Franziskaner Hefe-Weissbier or Erdinger Weissbier Hefe (both German) are good too.
Originally Posted by Matus
My wife and I are going to visit the Mosel Valley for a few days at the end of May/beginning of June, anybody have any good tips on good value wine from the Mosel or Nahe region? They sure have become pricey over the last 15 years or so.
Yeah, the problem is that Americans have misunderstood how wine SHOULD taste, and have mistaken The flavor for oak! Consequently they over-oak everything!
Originally Posted by malexthekid
Zinfandel has some very delicious and delicate characteristics that are overwhelmed by all the oak. It would be fine if they would age the wine in three year old casks, but that is just too subtle for the American palate. Better no oak than too much oak.
Excessive oak is why I gravitate to Oregon, Wash State and even NY state. California has dialed back on oak over the past decade, especially for whites, but I still find too many oaky.
This x 1000!
Originally Posted by jklip13
I really enjoy whisky(specifically scotch) and brandy (specifically cognac and armagnac) in the winter
wine in spring and fall
beer in summer.
But its always hard to have a bottle of wine when your partner only has a 1/4 glass.
Damn easy actually. 😉
Originally Posted by LucasFur
But could lead to maladaptive behaviours.