argon?
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There are quite a few variants of it, which is the best? I was looking at the Châteauneuf-du-Pape, Cuvée Réservée, Domaine du Pegau
I was talking about the du-Pape in the post above. But that's just the Region really, looks like the Pegau is one of the individual producers. The Reserve is gonna be the higher end of the production run. I don't think you can really miss. 98 was (god I sound like a Wine snob, but I'm not. I don't even drink any more) a good year in France for those grapes.
If you really want to get into some good whites from France, look into the Sancerre's. I think the best French Whites by FAR. Sauvingion grapes, but the mineral content in the soil in that region leaves a flavor range from mineral to grapefruit. YUM!
I was talking about the du-Pape in the post above. But that's just the Region really, looks like the Pegau is one of the individual producers. The Reserve is gonna be the higher end of the production run. I don't think you can really miss. 98 was (god I sound like a Wine snob, but I'm not. I don't even drink any more) a good year in France for those grapes.
If you really want to get into some good whites from France, look into the Sancerre's. I think the best French Whites by FAR. Sauvingion grapes, but the mineral content in the soil in that region leaves a flavor range from mineral to grapefruit. YUM!
Thanks Soignee, interesting read...
You've now got me listening to Widespread Panic Outstanding!
Thanks Soignee, interesting read...
SUUWWEEEEEEEEET!
Yeah, the boys are REALLY talented! I'll pm you a link for the mxlr live shows...they are out on tour right now and broadcast live "couch tour". Great bunch of folks!
Since you know your wines can you give me a recommendation of a good German White wine? And yes I know that Germany is known for the beer(spent some time in Germany years ago), I love German white wines! Now not cheap wine but reasonably priced?
And yes..I know I'm
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Wow, I'm more a domestic and french kinda guy, but...
Valckenberg “Der Stift”, Riesling, Rheinhessen, Germany
Schmid, Gruner Veltliner, Satzen, Austria
1st one is minerally/nectarine pair with AAmbition?
2nd one is citrusy with some pepper in it. Might work with CB?
You could look at French whites from the Alsace region which borders Germany and soil is sort of the same...
I don't really know wines! I ran the beverage department at a resort in SWFL for a while and we had a huge selection of high end wine. SO I can only pull so much out of my back end!
Valckenberg “Der Stift”, Riesling, Rheinhessen, Germany
Schmid, Gruner Veltliner, Satzen, Austria
1st one is minerally/nectarine pair with AAmbition?
2nd one is citrusy with some pepper in it. Might work with CB?
You could look at French whites from the Alsace region which borders Germany and soil is sort of the same...
I don't really know wines! I ran the beverage department at a resort in SWFL for a while and we had a huge selection of high end wine. SO I can only pull so much out of my back end!
Thanks! I'm headed to the wine store this weekend so I'll check all of them out!
Sorry for being off topic!
Dude,
In eliquid we are not dealing with volatile esters, flavanoids, polyphenols and the like that will evaporate as they will in an alcohol based product. Yes wine will oxidize when not "blanketed" by Argon, Nitrogen or any other inert gas, but no one, I repeat NO ONE is going to leave a '98 Chateauneuf du Pape half finished. You will savor the last drops of that fine wine that night . Wine blankets are a scam for wine snob wanna be's. Sorry, I'm not bashing you. The whole premise is just not applicable. Not with wine and not with eliquid. The oxidation rate in eliquid is so slow that you will have finished your bottle months before any appreciable degradation would have occurred.
Even steeping a Nicoticket CLS for 3 months will show NO appreciable level of nic degradation if stored in a relatively cool place. I believe you can ask anyone within the NT forum whether their juices lose flavor or gain flavor over a 3 month time frame and they will say the flavor is better and nothing but time has been lost!
I'm not a chemist nor do I play one on tv...I am a Chef and have dealt with wine in high end restaurants for nearly 30 years. I remember when (god I sound old) wine blankets were first introduced, they were a scam then and they still are. Frankly I'm shocked they are still around, but then people will buy anything.
In 2001, Frederic Brochet conducted two experiments at the University of Bordeaux.
In one experiment, he got 54 oenology (the study of wine tasting and wine making) undergraduates together and had them taste one glass of red wine and one glass of white wine. He had them describe each wine in as much detail as their expertise would allow. What he didn't tell them was both were the same wine. He just dyed the white one red. In the other experiment, he asked the experts to rate two different bottles of red wine. One was very expensive, the other was cheap. Again, he tricked them. This time he had put the cheap wine in both bottles. So what were the results?
The tasters in the first experiment, the one with the dyed wine, described the sorts of berries and grapes and tannins they could detect in the red wine just as if it really was red. Every single one, all 54, could not tell it was white. In the second experiment, the one with the switched labels, the subjects went on and on about the cheap wine in the expensive bottle. They called it complex and rounded. They called the same wine in the cheap bottle weak and flat.
These were students of wine that got scammed in a psych experiment...the average Joe in a restaurant or your flat can't tell if the wine they are drinking has been freshly opened or was left over from the night before.
Great read. Better than most articles I read online.
The force of the brains manipulation on your senses is something that I worry about all the time with my reviews. I try to study as much as I can on things like retronasal olfaction ( tasting flavors through smell ). My wife and I subject each other to random blind taste test just to keep human bias at bay. I'm not joking about that last part... Made burgers stuffed with goat cheese and seasoned with fleur de sea ( french sea salt from mud pits?) coarse pepper and fennel, as a test. She loved it and missed everything but the cheese, fail.
Tangent over.
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Great read. Better than most articles I read online.
The force of the brains manipulation on your senses is something that I worry about all the time with my reviews. I try to study as much as I can on things like retronasal olfaction ( tasting flavors through smell ). My wife and I subject each other to random blind taste test just to keep human bias at bay. I'm not joking about that last part... Made burgers stuffed with goat cheese and seasoned with fleur de sea ( french sea salt from mud pits?) coarse pepper and fennel, as a test. She loved it and missed everything but the cheese, fail.
Tangent over.
Thank you!
That's why I began the other thread in DIY to keep this one OT...If you haven't checked out blog.Khymos.org they have SO much going on about flavor etc...
But you are correct about the brain and our senses! Even super subtle suggestion can cause 'the butterfly effect'. I have made 100% vegetarian pizzas that I've fooled people into thinking they were eating ham on their pizza. Really interesting stuff!
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