So im starting to get into Wine
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moving this to the food forum sorryyyy!
Good questions!
My friends back in Jersey actually took a wine course. They learned about a lot of different things about wine. Sorry I can't tell you anything specific.
I'd say do some research on the web and maybe take a course. Or visit some wineries. Personally, I'd say no wine is off limits if you like it.
My friends back in Jersey actually took a wine course. They learned about a lot of different things about wine. Sorry I can't tell you anything specific.
I'd say do some research on the web and maybe take a course. Or visit some wineries. Personally, I'd say no wine is off limits if you like it.
MigratingOsprey
Thank You Paul!
exactly - drink what tastes good to you and note that what tastes good will change over time
don't drink something because you're supposed to like it or buy expensive because it's supposed to be better
what I would recommend is going to wine bars that offer flights or wine stores that do tastings
the winestyles out by where I live has a really good tasting, $5 gets you 5-6 pours and the bottles there tend to be on the reasonable side with a couple that are a bit more expensive
don't drink something because you're supposed to like it or buy expensive because it's supposed to be better
what I would recommend is going to wine bars that offer flights or wine stores that do tastings
the winestyles out by where I live has a really good tasting, $5 gets you 5-6 pours and the bottles there tend to be on the reasonable side with a couple that are a bit more expensive
AZZenny
Registered User
I'll take a little different perspective. If you are getting 'into' wine, then you want to drink what you like, but knowing something about varietals, styles, etc. can help you pick wines you're more likely to enjoy.
I know it sounds weird at first the way wines are described, but the more you drink decent wine, the more the terms make 'taste sense.' Since most of taste is actually smell, that's why you swirl it in the glass and smell a wine before you taste it.
All wines split into dry vs. sweet; very dry wines can be called things like flinty, tannic, and undesirable is astringent. Sweet can be called anything from soft to fruity to syrupy.
In whites, Chardonnay is the wine that tends to develop the most complexity and can have real backbone, so it tends to run to higher prices at the top end. You can get very nice chards for $8-12, and sometimes less. There are 'big buttery' chards, and 'fresh, citrusy' ones and every possible in between. Now it helps me to know that I hate a 'grapefruit' or 'lemony' finish (final taste) and I love 'buttery' or 'caramel.' Some people are the reverse, purely a matter of taste.
Here's a description of my favorite Chard: Complex aromas and flavors of ripe pears, honeysuckle, apricot and spices opening together on the palate with generous but well-integrated oak, nutmeg, and minerals, and a very long, creamy finish with a hint of hazelnuts. (The oak and minerals lets you know it's dry and clean and has some power to it despite all the rich flavors.)
Other whites to try are chenin blanc, voignier, pinot grigio, sauvignon blanc. The first two tend to be softer and a bit fruitier, the last two more fresh and citrusy. I had a wonderful Spanish white from AJ's lately, $12, an unfamiliar grape that started lightly citrusy but got more buttery by the aftertaste, but I can't recall what it was. It was a perfect summer evening white wine.
In Reds, Cabernet Sauvignon is the great grape -- it can produce wines that last a hundred years or more before they lose their quality, and a great Cabernet (and I have been lucky enough to have rich friends and have tasted a few) is an amazing wine experience. It might start by grabbing your tongue and ringing it like a church bell, then immediately open up into intense plum and dark chocolate flavors, while the aroma may add a little bit of tobacco, leather, and raspberries. Then it develops undertones of black currant and a hint of oak (along with the plum-chocolate), which roll together to produce a rich harmony that seems to go layer on layer, before slowly melting away into a velvety, burnt-sugar and raspberry aftertaste. Sorry, got carried away...
Zinfandel is a less complicated, but even bigger red, often jammy (imagine condensed blackberry jam without the sweetness) and peppery and can be like a head-on car crash; I love a monster Zin. Merlot is sort of the tuxedo-clad but simple-minded cousin of Cabernet, and while they can be very nice, I think merlots are more prone to off-flavors like cooked green beans or green peppers. Pinot Noir is a very complex, lighter red, often described as cherry, strawberry, violets, etc. It is the French red grape. I have had magnificently flavorful pinots now and then, but they are expensive and if they fall short, I think they are dull.
Vintages do matter. In a great year, the weather lets the grapes produce the exact balance of natural sugars and color and so on at the right density. Too wet, and the grapes actually are more watery and thin wine may result, too dry or too hot and you get other problems, and of course the weather right at harvest time is critical. So if you know a certain year is very good for California, or for Australia, or wherever, you can guesstimate that many 'average' price wines will be of above-average quality regardless of brand. In a really bad vintage year, you know the really good wine is the exception to the rule.
Brands and where a wine is from can also help you guess more wisely, because brands = winemaker, and each winemaker has a certain style he or she aims for if the grapes allow. Some brands are known to almost always produce a very respectable wine. Thus I think Bogle almost always makes a nice Chard, Zinfandel, and Petite Syrah, although their Cabernet can be iffy.
Countries or regions tend to have certain styles -- Australian wines seem to be 'big' rather than subtle, lots of flavor and in your face. There are many reliable Australian brands for red or white. Chile produces some knockout reds -- often rich, dark, powerful -- try 'Roots' Cabernet. French red and white wines tend to emphasize floral aroma, complexity and subtlety, and frankly, I often find them a bit thin for the price until you hit mid-to-upper range. Italian reds are big, very dry, dark, and in my price range, they tend to be overly tannic and hot. German whites are on the fruity, soft side, but some complexity.
Pacific NW whites are generally smooth, balanced, a little softer and fruitier, but refreshing. California whites - Chards normally go for sophistication and complexity. The other whites generally aim to show their varietal quality -- so Sauvignon Blancs are fresh, bright, acidic, citrusy, Voigniers are buttery, fruity, and 'round.'
California reds - Cabernet is the king, best from Napa or Sonoma and again they go for complexity, intensity, and structure. Pinot Noir tends to be more the Pacific Northwest, or try Santa Barbara. Sonoma Zinfandels are often big fellas.
I'd suggest looking at a couple of Wine Spectator magazines, in their ratings section, and pick maybe two or three whites and two or three reds that are reasonably priced and well-rated, and with very different descriptions. Have some friends over, and do a little tasting. See if you can identify some of the flavors and aromas -- it takes practice. (Remember to keep plain bread and water around for nibbling between tastes of different wines -- then introduce a couple different types of food and see how food and wine do and don't work together.)
NOW you're ready for wine-bar tastings.
I know it sounds weird at first the way wines are described, but the more you drink decent wine, the more the terms make 'taste sense.' Since most of taste is actually smell, that's why you swirl it in the glass and smell a wine before you taste it.
All wines split into dry vs. sweet; very dry wines can be called things like flinty, tannic, and undesirable is astringent. Sweet can be called anything from soft to fruity to syrupy.
In whites, Chardonnay is the wine that tends to develop the most complexity and can have real backbone, so it tends to run to higher prices at the top end. You can get very nice chards for $8-12, and sometimes less. There are 'big buttery' chards, and 'fresh, citrusy' ones and every possible in between. Now it helps me to know that I hate a 'grapefruit' or 'lemony' finish (final taste) and I love 'buttery' or 'caramel.' Some people are the reverse, purely a matter of taste.
Here's a description of my favorite Chard: Complex aromas and flavors of ripe pears, honeysuckle, apricot and spices opening together on the palate with generous but well-integrated oak, nutmeg, and minerals, and a very long, creamy finish with a hint of hazelnuts. (The oak and minerals lets you know it's dry and clean and has some power to it despite all the rich flavors.)
Other whites to try are chenin blanc, voignier, pinot grigio, sauvignon blanc. The first two tend to be softer and a bit fruitier, the last two more fresh and citrusy. I had a wonderful Spanish white from AJ's lately, $12, an unfamiliar grape that started lightly citrusy but got more buttery by the aftertaste, but I can't recall what it was. It was a perfect summer evening white wine.
In Reds, Cabernet Sauvignon is the great grape -- it can produce wines that last a hundred years or more before they lose their quality, and a great Cabernet (and I have been lucky enough to have rich friends and have tasted a few) is an amazing wine experience. It might start by grabbing your tongue and ringing it like a church bell, then immediately open up into intense plum and dark chocolate flavors, while the aroma may add a little bit of tobacco, leather, and raspberries. Then it develops undertones of black currant and a hint of oak (along with the plum-chocolate), which roll together to produce a rich harmony that seems to go layer on layer, before slowly melting away into a velvety, burnt-sugar and raspberry aftertaste. Sorry, got carried away...
Zinfandel is a less complicated, but even bigger red, often jammy (imagine condensed blackberry jam without the sweetness) and peppery and can be like a head-on car crash; I love a monster Zin. Merlot is sort of the tuxedo-clad but simple-minded cousin of Cabernet, and while they can be very nice, I think merlots are more prone to off-flavors like cooked green beans or green peppers. Pinot Noir is a very complex, lighter red, often described as cherry, strawberry, violets, etc. It is the French red grape. I have had magnificently flavorful pinots now and then, but they are expensive and if they fall short, I think they are dull.
Vintages do matter. In a great year, the weather lets the grapes produce the exact balance of natural sugars and color and so on at the right density. Too wet, and the grapes actually are more watery and thin wine may result, too dry or too hot and you get other problems, and of course the weather right at harvest time is critical. So if you know a certain year is very good for California, or for Australia, or wherever, you can guesstimate that many 'average' price wines will be of above-average quality regardless of brand. In a really bad vintage year, you know the really good wine is the exception to the rule.
Brands and where a wine is from can also help you guess more wisely, because brands = winemaker, and each winemaker has a certain style he or she aims for if the grapes allow. Some brands are known to almost always produce a very respectable wine. Thus I think Bogle almost always makes a nice Chard, Zinfandel, and Petite Syrah, although their Cabernet can be iffy.
Countries or regions tend to have certain styles -- Australian wines seem to be 'big' rather than subtle, lots of flavor and in your face. There are many reliable Australian brands for red or white. Chile produces some knockout reds -- often rich, dark, powerful -- try 'Roots' Cabernet. French red and white wines tend to emphasize floral aroma, complexity and subtlety, and frankly, I often find them a bit thin for the price until you hit mid-to-upper range. Italian reds are big, very dry, dark, and in my price range, they tend to be overly tannic and hot. German whites are on the fruity, soft side, but some complexity.
Pacific NW whites are generally smooth, balanced, a little softer and fruitier, but refreshing. California whites - Chards normally go for sophistication and complexity. The other whites generally aim to show their varietal quality -- so Sauvignon Blancs are fresh, bright, acidic, citrusy, Voigniers are buttery, fruity, and 'round.'
California reds - Cabernet is the king, best from Napa or Sonoma and again they go for complexity, intensity, and structure. Pinot Noir tends to be more the Pacific Northwest, or try Santa Barbara. Sonoma Zinfandels are often big fellas.
I'd suggest looking at a couple of Wine Spectator magazines, in their ratings section, and pick maybe two or three whites and two or three reds that are reasonably priced and well-rated, and with very different descriptions. Have some friends over, and do a little tasting. See if you can identify some of the flavors and aromas -- it takes practice. (Remember to keep plain bread and water around for nibbling between tastes of different wines -- then introduce a couple different types of food and see how food and wine do and don't work together.)
NOW you're ready for wine-bar tastings.
Last edited:
Zenny, you are the best. I was going to post this:
"Ask AZ Zenny, she is the resident wine expert."
I was too late.
BTW, I have told people about or gifted to them the Root 1 Cab you mentioned on here...it's a fantastic wine. A bit hard to find, since it isn't everywhere, but it is excellent.
"Ask AZ Zenny, she is the resident wine expert."
I was too late.
BTW, I have told people about or gifted to them the Root 1 Cab you mentioned on here...it's a fantastic wine. A bit hard to find, since it isn't everywhere, but it is excellent.
This is the only wine I drink.. The orange jubilee gets me extra lifted.. 
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Heucrazy
Pretty Prince of Parties
For an inexpensive wine I recommend Smoking Loon. I love all of their wines and they only run about $8 a bottle.
As for what style of wine to drink well like Zenny said that is up to you. I like all wines, my wife hates white, and my mother-in-law hates red. It just depends on what you like. Try them all I say.
And then come to the realization that the Pinot Noir is the best grape on the planet. Just like I did.
As for what style of wine to drink well like Zenny said that is up to you. I like all wines, my wife hates white, and my mother-in-law hates red. It just depends on what you like. Try them all I say.
And then come to the realization that the Pinot Noir is the best grape on the planet. Just like I did.
AZZenny
Registered User
Until end of day today the really nice Estancia Chardonnay is under SIX BUCKS at Safeway; it's usually around $11. I believe the Bogle Petite Syrah may be at that price also, not sure.
Hey Zenny, do you have any suggestions for Merlot and Cabernets? Nothing too expensive, please and thank you.
BTW, I don't know if many of you know of Chenin Blanc, but it's a slightly-sweet, crisp white wine (IMHO) that is great for an afternoon party, probably in October or March around here (though we would drink it in September and May back in Jersey). Sutter Home and Beringers produce them and they aren't bad.
Anyway, just thought I'd pass it along.
BTW, I don't know if many of you know of Chenin Blanc, but it's a slightly-sweet, crisp white wine (IMHO) that is great for an afternoon party, probably in October or March around here (though we would drink it in September and May back in Jersey). Sutter Home and Beringers produce them and they aren't bad.
Anyway, just thought I'd pass it along.
I will second Heu on Smoking Loon, very nice. I also like Fish Eye another nice California Cab.
Australian reds I like are Jacobs Creek, Lindemans, and Black Swan, very nice Cabs and Shiraz.
Basically I look for what is on sale at the grocery store. You can usually find ten to twelve dollar bottles of wine on sale for five to seven dollars a bottle.
That's the fun part; Keep testing until you find something you like.
Australian reds I like are Jacobs Creek, Lindemans, and Black Swan, very nice Cabs and Shiraz.
Basically I look for what is on sale at the grocery store. You can usually find ten to twelve dollar bottles of wine on sale for five to seven dollars a bottle.
That's the fun part; Keep testing until you find something you like.
AZZenny
Registered User
That is the fun part -- the best way to learn about wine is to drink lots of wine.
I can't help with Merlot -- just don't drink it much. Bogle always was rated well. There are a number of nice Australian and Chilean cabernets, and they tend to be a bit darker and heavier rather than attempt the complexity of a California Cab. In addition to the ones O mentioned, Rosemount has always had reliable, nice reds.
Much as they are hyped, I tend to generally agree with Wine Spectator ratings -- if a wine gets 87 points or above, it rarely disappoints too badly. Robert Parker and some of the others I tends to find less certain.
Places to BROWSE because they tend to give good descriptions for a lot of the wines in stock, and usually list WS or other professional ratings, are Red Kangaroo Wines, and Cost Plus World Market. RKW often has excellent deals on odd little Australian wines, and CPWM sometimes has sale prices (they change every week) even lower than Trader Joe's or Costco. Albertson's and Safeway also have weekly sales that occasionally include excellent deals, like the Estancia Chard and one of the Bogle reds last week. (Fry's sucks, and Basha's is so-so on price, but sometimes a good selection.)
I can't help with Merlot -- just don't drink it much. Bogle always was rated well. There are a number of nice Australian and Chilean cabernets, and they tend to be a bit darker and heavier rather than attempt the complexity of a California Cab. In addition to the ones O mentioned, Rosemount has always had reliable, nice reds.
Much as they are hyped, I tend to generally agree with Wine Spectator ratings -- if a wine gets 87 points or above, it rarely disappoints too badly. Robert Parker and some of the others I tends to find less certain.
Places to BROWSE because they tend to give good descriptions for a lot of the wines in stock, and usually list WS or other professional ratings, are Red Kangaroo Wines, and Cost Plus World Market. RKW often has excellent deals on odd little Australian wines, and CPWM sometimes has sale prices (they change every week) even lower than Trader Joe's or Costco. Albertson's and Safeway also have weekly sales that occasionally include excellent deals, like the Estancia Chard and one of the Bogle reds last week. (Fry's sucks, and Basha's is so-so on price, but sometimes a good selection.)
This is the only wine I drink.. The orange jubilee gets me extra lifted..
You must be registered for see images
Kiwi!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Divide Et Impera
Registered User
A couple recs:
Rainier Red is a blended red from some winery in Washington state (the name escapes me)
Beaujolais-Villages by Louis Jadot
Pinot Grigio by Robert Mondavi Select
Merlot by Fat Bastard
Those are probably my tops....
You can't go wrong with wines from South Africa and Australia either....
Rainier Red is a blended red from some winery in Washington state (the name escapes me)
Beaujolais-Villages by Louis Jadot
Pinot Grigio by Robert Mondavi Select
Merlot by Fat Bastard
Those are probably my tops....
You can't go wrong with wines from South Africa and Australia either....
Divide Et Impera
Registered User
I should note that I do not like oakiness, fruitiness or sweetness in wine. I like very dry wines....
schutd
ASFN Addict
Alsace. Some of the greatest. mineraly, dry and stone-fruity Reislings in the world, Northern italian and SOuthern Austrian Reislings as well. And Im all about Gruner-Veltliner (sp?) as well. great whites. Im over Red wine.
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