Favorite wines

**Tippster** · 01-18-2007, 07:45 AM

BTW, FYI, FWIW - the "organic" label on wine is a marketing ploy. No self-respecting winery would put fertilizer and/or pesticides on their vines - it would affect the taste too much, since grapes aren't washed (usually) before pressing.

In summary - just about all wine could be called "organic" - they just don't want to pay someone for the certification.

On Topic: Look for this Spanish Red: 2005 Agricola de Borja Vina Borgia

Here's what Parker had to say about it:

reviewed by: Robert Parker
87 points
Drink 2006-2007
$5.00
It is remarkable that the 2005 Vina Borgia (100% Grenache) can be this good for $5. From a vineyard planted at a 1,200 foot elevation in limestone soils, and fermented and aged in stainless steel, it offers lovely strawberry and kirsch notes, medium body, and loads of fruit in a straightforward, delicious, savory style. It is the type of wine consumers should be buying by the case. Consume it over the next year.

And Wine Spectator's take:

Score: 85
Raspberry and vanilla flavors meld nicely in this light, juicy red. It's fresh, with just enough tannins for grip. Grenache. Drink now. 8,000 cases imported.

It's very very very good. At $5 you could bathe in it, and it makes ThreeBuckChuck taste like the vinegar it is.

**Stone-Free** · 01-18-2007, 09:26 AM

I'm not reading all of this posted bullshit, because NIGHT TRAIN is the shizzle bitches!

And Mad Dog is a very, very close second...

**Rontele** · 01-18-2007, 09:30 AM

I tend to like syrah varietals more so than the bigger cabs and zins. On the white side, I like Pinot Grigio.

That being said, specifically, I am a hudge fan of Chateau Neuf-de Pape's, Hermitages, Gigondas, hell anything from the Rhone Valley and Guigal pretty much PWNS that area with good, reasonably priced wine.

If I am feeling ballerish, I may drop some coin every once and while on a Beauscatel Neuf de Pape, but that is rare. In the Shiraz category, I think from the Aussie side of things, D Arenberg is the bestest because they add Viognier that makes the wine super stellar!

**smalls** · 01-18-2007, 02:13 PM

i don't like red wines (with a couple of exceptions). i do like white wines, but have only recently ventured into wine drinking. however, my hands down favorite is washington hills riesling. as a general rule i love rieslings, but's that the best i've had.

**BOOZEPIMP** · 01-18-2007, 03:57 PM

I've enjoyed this thread so far, for those of you in retail liqour you know the wine market is very aggressive, thus this little survey. It wasn't intended to pad my pockets, hell alot of the wines we can't even get. Anyway, I love a glass after a nice meal, port wines can be very satisfying, I'll admit I'm found of brandys and the yak as well but port is a nice change and most traditional ports are reasonally priced. The good stuff is pricy but the only true timeless wine is worth the duckets! Lets hear it from some of the porties.

**Tippster** · 01-18-2007, 04:05 PM

I have a bottle of Quinta do Vale D.Maria 2000 vintage port open on my sideboard as we speak, and a 2000 Smith-Woodhouse down in the cellar that will be opened on my daughter's 18th birthday - in 2018. Gotta find a 2003 that I like (and can afford) to do the same with my son.

**BOOZEPIMP** · 01-18-2007, 04:22 PM

The Quinta do Vale D Maria 2003 is very good as well had it for a special occasion, good luck finding one I think they made like 20,000. I've always liked fonseca reserve priced decently, not bad for mainstream.

**Tippster** · 01-18-2007, 04:25 PM

Looking like the Gould-Campbell will be it. $60 and rated a 95 by WS - cheaper than the $100 Fonseca.

**Buster Highmen** · 01-18-2007, 04:26 PM

Originally Posted by Tippster

I have a bottle of Quinta do Vale D.Maria 2000 vintage port open on my sideboard as we speak, and a 2000 Smith-Woodhouse down in the cellar that will be opened on my daughter's 18th birthday - in 2018. Gotta find a 2003 that I like (and can afford) to do the same with my son.

I got my son a case of 2001 Vogue Chambolle-Musigny 1er Cru and a case of 2001 Suduiraut plus a half case of 2001 Roumier Ch-M and a half case of 2001 Coutet. My daughter gets a case of 2003 Climens and a mixed case of 2003 Pavie, Lascombes and Leoville Poyferre as well as a few 2003 Fourrier Gruenchers and 2003 Coutets.

**AbsolutStoli** · 01-18-2007, 04:27 PM

Originally Posted by BOOZEPIMP

I've enjoyed this thread so far, for those of you in retail liqour you know the wine market is very aggressive, thus this little survey. It wasn't intended to pad my pockets, hell alot of the wines we can't even get. Anyway, I love a glass after a nice meal, port wines can be very satisfying, I'll admit I'm found of brandys and the yak as well but port is a nice change and most traditional ports are reasonally priced. The good stuff is pricy but the only true timeless wine is worth the duckets! Lets hear it from some of the porties.

ive always wanted to try port, but got overwhelmed with picking the right age and tawny and blah blah...you know what im talking about. plus i didnt know if id like the fortified wine enough to be able to finish a bottle myself...and no small bottles to just be able to taste and see.

what would you recommend for a first timer that would give a good idea of what to expect from port?

**Buster Highmen** · 01-18-2007, 04:27 PM

Port is great, but try some Dr. Parcee's Banyuls sometimes. Really great stuff at sleeper prices.

**BOOZEPIMP** · 01-18-2007, 04:33 PM

Originally Posted by AbsolutStoli

ive always wanted to try port, but got overwhelmed with picking the right age and tawny and blah blah...you know what im talking about. plus i didnt know if id like the fortified wine enough to be able to finish a bottle myself...and no small bottles to just be able to taste and see.

what would you recommend for a first timer that would give a good idea of what to expect from port?

Fonseca LBV is a good starting point usually easy to find about 20.00 btl I would suggest having it with friends, port is good but a whole bottle makes me feel like shit.

**AbsolutStoli** · 01-18-2007, 04:39 PM

ill try that out. thanks. i didnt mean a whole bottle at a sitting, just in general finishing a whole bottle by myself. haha

**BOOZEPIMP** · 01-18-2007, 04:45 PM

Originally Posted by AbsolutStoli

ill try that out. thanks. i didnt mean a whole bottle at a sitting, just in general finishing a whole bottle by myself. haha

Try and put it in a large belled glass so the aromas can linger.

**Tippster** · 01-18-2007, 04:51 PM

Still gotta build a real wine cellar (ie. temp/humid. control) before I start chuckin' in Burgundies for the kids, Bustah. She Who Rules says it could all go down in a year or two (I get both a wine cellar and a dark room -- yay!) but we're also staring straight in the evil eye of the Orthodontist and he ain't blinkin'.

Nice thing about vintage port is if you keep it in reasonably cool and dark conditions (like under my shelves in the basement) chances are you can still drink the stuff in 20 years.

Absolutstoli: LBVs and Ruby ports are good starters. Personally I don't like Tawny ports, but many experts do.

**divegirl** · 01-18-2007, 06:49 PM

Originally Posted by Tippster

BTW, FYI, FWIW - the "organic" label on wine is a marketing ploy. No self-respecting winery would put fertilizer and/or pesticides on their vines - it would affect the taste too much, since grapes aren't washed (usually) before pressing.

In summary - just about all wine could be called "organic" - they just don't want to pay someone for the certification.

I must disagree. Wineries that are truly organic (and any self respecting consumer would do their own research on this if they truly want an organic wine - label aside) have an entirely sustainable farming process not to mention leaving out the fertilizer/pesticides. For example, using biodiesel in their farming equipment, or having regulated farming equipment instead of unregulated (too many farmers have unregulated equipment that is mostly responsible for the pollution in central California, for example). I believe this makes a wine organic - considering all factors in creating a wine.

Anyway, just my .02

**divegirl** · 01-18-2007, 06:56 PM

Originally Posted by Tippster

You ever have the PETS by Vinum Cellars? Also a Clarksburg Petite Syrah and relatively inexpensive. It has the vintner's Yellow Lab on the label. Yummy. Had it with EPSkis on Absinthe Night 1.5 years ago....

Just bought some the other day!!! Thanks for the suggestion!

(The yellow lab got me)

**divegirl** · 01-18-2007, 07:00 PM

Originally Posted by Alioops

Yeah, I was raised to be a wine snob too, but on my budget the only thing I am spitting out is Linganore.

And.......Yellow Tail?

**Rontele** · 01-18-2007, 07:31 PM

Originally Posted by Tippster

Still gotta build a real wine cellar (ie. temp/humid. control) before I start chuckin' in Burgundies for the kids, Bustah. She Who Rules says it could all go down in a year or two (I get both a wine cellar and a dark room -- yay!) but we're also staring straight in the evil eye of the Orthodontist and he ain't blinkin'.

Nice thing about vintage port is if you keep it in reasonably cool and dark conditions (like under my shelves in the basement) chances are you can still drink the stuff in 20 years.

Absolutstoli: LBVs and Ruby ports are good starters. Personally I don't like Tawny ports, but many experts do.

My dad and I converted our old sauna into a cellar when I was still living at home in high school. We have done a pretty good job of stocking it up with some good Burgandies, Bordeauxs, Rhone Wines, and california varieties. I look forward to coming home because we always crack a bottle or two while i am there.

**Tippster** · 01-18-2007, 07:38 PM

Originally Posted by divegirl

I must disagree. Wineries that are truly organic (and any self respecting consumer would do their own research on this if they truly want an organic wine - label aside) have an entirely sustainable farming process not to mention leaving out the fertilizer/pesticides. For example, using biodiesel in their farming equipment, or having regulated farming equipment instead of unregulated (too many farmers have unregulated equipment that is mostly responsible for the pollution in central California, for example). I believe this makes a wine organic - considering all factors in creating a wine.

Anyway, just my .02

None of which are required for the "organic" label by the FDA.

**oftpiste** · 01-18-2007, 08:42 PM

Originally Posted by Tippster

None of which are required for the "organic" label by the FDA.

I think the whole organic foods thing is pretty much a fleece job. Can't deny there are soome differences, but don't buy the cost to benefit equation at all.

Biodynamic is a nice compromise the French have found in the wine realm.

**The Dad** · 01-18-2007, 11:39 PM

Originally Posted by Tippster

I have a bottle of Quinta do Vale D.Maria 2000 vintage port open on my sideboard as we speak, and a 2000 Smith-Woodhouse down in the cellar that will be opened on my daughter's 18th birthday - in 2018. Gotta find a 2003 that I like (and can afford) to do the same with my son.

I'm cellaring birth year Ridge Monte Bellos for my kids. 1997 for my daughter, two 2000s for the twins. Not only a great wine, and from our neck of the woods, but a sentimental fave. The year the boys were born, we'd taste at Ridge about every month, and got to know the staff there well enough that they'd coo about the changes in the kids. Those folks are all gone now, sadly -- Ridge apparently decided that the old-door-across-two-sawhorses tasting ambiance was insufficiently Napassholish for their demographic -- but it still warms the old cockles.

**oftpiste** · 01-19-2007, 01:23 PM

Originally Posted by alpinedad

I'm cellaring birth year Ridge Monte Bellos for my kids. 1997 for my daughter, two 2000s for the twins. Not only a great wine, and from our neck of the woods, but a sentimental fave. The year the boys were born, we'd taste at Ridge about every month, and got to know the staff there well enough that they'd coo about the changes in the kids. Those folks are all gone now, sadly -- Ridge apparently decided that the old-door-across-two-sawhorses tasting ambiance was insufficiently Napassholish for their demographic -- but it still warms the old cockles.

Lucky you to live so close. I've been an ATP and MB futures (have a couple BIG bottles of the MB for kids futures too) member for a long time, but have never had the privelege of a visit. Always wanted to attend one of those MB blending events.

**Tippster** · 01-19-2007, 01:28 PM

Ridge = yummy. Period.

**DJMingus** · 01-19-2007, 01:49 PM

Just got done with the basic parts of my cellar - got the walls finished and a nice tile floor laid. Still waiting on the door but we have a temporary setup so we could move the wine in and crank up the AC. Gotta buy/make more racking, too.

Damn shame I don't have more money to buy the stuff I'd really like to be laying down in there. I'm ready if the lottery comes through! Thank goodness my wife likes buying wine.

Tawny port for starters - check out the small bottles of Yalumba Museum Muscat. Damned impressive for $18. Parker gives it a 98 or some such. I love tawnies.