You and me both. WTH is that? I don’t even know what a “dry” Tini is. Gin, ice, olive, plash, all good. I’ll admit to it not being something I look forward to; but I still like, the occasional. With the right friend, I love them. My friend may have more particular tastes than I. Such is the way. Hell, I just like Beefeaters, anyway.
I’ve noticed you’re thoughtful. Why I like reading them.
cough cough
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You’re both irreplaceable. I always forget, since I’m not a Boomer. What the hell am I again? Who cares? Kind of like all the generations I’ve lived through. The kids are great, even now. We live in a better world here than we give credit. Love your points of view. Enlightening.
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Beefeaters is delightful. I just picked up a bottle of Bombay White, my gateway to martinis in the early 1970s.
My brother introduced me to Bombay white. I’m a gin non know it all, so I stick with my aunt Margaret’s stand by. Beefeater.
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For when “off-dry” isn’t enough words.
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Maybe because it’s so heavily salted already? You would likely not use the amount of salt that a professional chef uses. I know some highly regarded award winning chefs and have had them in my kitchen. The amount of butter and salt they use is stunning to the home cook.
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I know. Been there. They use those things and cream, tallow, and other delicious things, often with seeming abandon. Make a spectacular sauce, seasoned very liberally, and mount it with butter! I always liked the quote attributed to Julia Child, “If you’re afraid of butter, use cream.”
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I have wondered why the sweetness descriptors used in the Champagne world wouldn’t work. They are succinct, cover most possibilities, and widely known. It sounds odd to call a Cab brut or a Sauternes sec, but it seems to work.
Start this train and I will get on board.
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Good idea. Anymore, I don’t read wine reviews. Might start if they use that logic you propose.
I don’t either. There are certain things I know will be truly spectacular, but I rarely have the scratch to indulge in them. I have (at wineries) found some amazingly good values, but they are usually sold long before arriving here.
Not too sure about the last part. I think for many people Brut means a cologne that comes in a green bottle.
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How do you determine what wine to drink? There are dozens of varietals and thousands of vineyards. Every year a new vintage. Wine is not like gin where bottle to bottle there’s no discernible difference. You don’t have to rely upon the review but its gives you a starting point. Otherwise you will spend a lot of money drinking swill. Relying upon anonymous posters on random websites is not a great idea until you know what their reference points are. Same goes for wine reviews.
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I think saying “you will wind up drinking swill” is perhaps an overstatement. It is not hard to find wineries and varietals you will like, and even a lot of wines with no pedigree (any “coastal” anything from any of the large old line Californias like BV or Mondavi) are usually quite drinkable. Of course at their under $10 price point you are not going to find an OMG sleeper. A few dollars up from there, closer to $20, you might. Of course if you go to TJ’s for any of the Chucks, you might find some swill. I can wander into a grocery store, look at labels I do not know, see where they are grown and made, note the price point, and do a quick iPhone check for that vintage and get some nice wine. I recently happened onto 2021 Daou Sonoma Cabernet that way. At just under $20 it was quite good, good enough to grab a few and let the others sleep a few years.
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I go by word of mouth of trusted friends who have never steered me wrong. Many of them make their own, and I purchase some from time to time. I honestly don’t drink much wine. When I do, I like to treat myself. With friends who like to show off their own wines, though, I’m willing to try and , hopefully, enjoy.
Trust me, I won’t spend a lot of money drinking swill. I don’t spend like that.
My latest love from the home wine market was a freind’s Vieau chatau du roi that he had made made and was still aging up to last year. I could live happily with that wine.
Here’s a local winery I buy from. This is my brothers fave.
The one I prefer.
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I have the opposite problem. I get the garagiste wine news letter. He’s a good writer. So I am clicking away and buying wine. I didn’t keep track of what I had ordered. They are very particular about shipping and will only ship when the temperature is expected to be in a certain range over the time the delivery will take which basically means either spring or fall for a delivery to NYC. One day my doorman rings up and says a wine delivery has come and I better get down. There were 13 cases. When my wife saw that she thought I had lost my mind. Thankfully you get charged for each purchase at the time of the order so the cost was spread out otherwise that would have been one ugly credit card bill. Fortunately that happened literally right before the Covid shutdown started so I was well stocked.
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My cheese factory is like that with shipping…for good reason. You sound just like the winenuts I hang with. Lovely crowd, but once they start viticulture talk, I move to the malthead section of the party and talk beer, baby!Brewhahahaha!!! Then, we dump some gin into fancy glasses with olives, mushrooms, baby onions, etc. and it’s Martini time. Never does one of us question whether the other is drinking a true Martini. Too busy BSing about important shit.
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I’m still working through my stashes.
