wine not whine

[Saras]

Originally posted by Spiffor
Saras: you may want to try Hungarian/Romanian whites. Some are nice sweeties. A little pleasure for before the meal, or during the dessert

Problem is, there are no good hungarian & romanian wines here. They do ship some decent Bulgarians, though.

[Bugs ****ing Bunny]

Originally posted by Drogue

Adding a dash of a nice single malt gives a wonderful flavour to coke.

I also hear that the wine at communion is greatly improved by the addition of a dash of Irn-Bru. And that the flavour of a perfect Parma ham can be enhanced by sprinkling of some crushed cheese & onion flavoured crisps. I'd also wager that the gloom of a typical Caravaggio could be lifted by a spot of colouring in with a selection of day-glo marker pens.

I haven't actually tried any of those things. There are several reasons why, but probably the foremost reason is that I'm not A ****ING BARBARIAN!!!!!

[Saras]

LatG

[Bugs ****ing Bunny]

Originally posted by Lancer
I find that they don't put good wine into screw top bottles. Just cheap Gallo and Carlo Rossi.

A number of quality makers are using plastic corks, however. My own favourite Primitivo uses them, and we're talking £10-£12 a bottle stuff. It means you taste the wine, not the cork.

[Solly]

It also means you have to buy another corkscrew.

[Bugs ****ing Bunny]

No it doesn't. Didn't your corkscrew come with instructions?

[Solly]

My pen knife is irredeemably damaged now. The corkscrew is warped on it because of a plastic.

[Drogue]

Originally posted by BlackCat
Maybe there are some single malts that you can mix with coke, but really, are they worth it ? why not just buy a Jhonnie Walker red label ?

Because it's more expensive here and not as nice. Jonnie Walker Red doesn't have the flavour of a decent Scotch malt, IMHO, and I want as much flavour as I can. I once mixed Glenfarclas into coke, which is bordering on heathen, but it was a *beatiful* drink.

Originally posted by BlackCat
I would cry if someone poured cola into a Laphroaigh (and if it was mine I would be ready to do some killing . )

I've done that. Laphroaig is a little thin and harsh for my taste, especially for coke, but the peatyness can make for a pleasant mixer.

[Bugs ****ing Bunny]

You do realise that they're burning your effigy on Islay, don't you?

[Last Conformist]

I'm not much of a wine person.

What I drink instead? Water and beer, mostly.

[Drogue]

Originally posted by Saras
1. Austrian whites. No, not Rieslings - some other name (they put in in a book at the local wine shop so that I remember), the label is very minimalistic design. So much berry flavor, so balanced acidity and a magical bouquet that you can't keep in a glass - it filled the whole room! (literally!)

Semillon, Chardonnay or Savignon Blanc? There the other commonly used Aussie whites. With a balanced acidity and decent aroma I'd guess it was a Semillon - Savignon's often a little more acidic and Aussie Chardonnay's often buttery and lacking in any acidic flavour. Plus I love Semillon's aroma, flowers and fruits without the crisp harshness a Savignon brings.

Originally posted by Lazarus and the Gimp
I also hear that the wine at communion is greatly improved by the addition of a dash of Irn-Bru. And that the flavour of a perfect Parma ham can be enhanced by sprinkling of some crushed cheese & onion flavoured crisps. I'd also wager that the gloom of a typical Caravaggio could be lifted by a spot of colouring in with a selection of day-glo marker pens.

I haven't actually tried any of those things. There are several reasons why, but probably the foremost reason is that I'm not A ****ING BARBARIAN!!!!!

But those wouldn't be true. Coke normally mixes well with whisky, but most people use a blend. So either I mix my coke with a tiny amount of flavoursome malt and a lot of grain alcohol, or I mix it with only the malt. I just take out the crap, and only add the good stuff.

It's like the difference between putting fishpaste and smocked salmon on toast. The toast may be cheap and the salmon expensive, but they still go well together, and taste a damn site better than putting crushed up fish and heaven knows what else with it. Similarly, I'd rather use half the single malt with coke than I would blended, get more flavour and have it go further.

At least I don't drink it on the rocks. I'm not that much of a heathen.

[Drogue]

Originally posted by Lazarus and the Gimp
You do realise that they're burning your effigy on Islay, don't you?

They're welcome to. Always preferred Highland or Speyside malts.

[Saras]

Originally posted by Drogue
Semillon, Chardonnay or Savignon Blanc? There the other commonly used Aussie whites. With a balanced acidity and decent aroma I'd guess it was a Semillon - Savignon's often a little more acidic and Aussie Chardonnay's often buttery and lacking in any acidic flavour. Plus I love Semillon's aroma, flowers and fruits without the crisp harshness a Savignon brings.

Austrian, not Australian. Yes, AUSTRIAN, the last place you'd expect to make decent wine, eh?

[Drogue]

Ooooh, sorry I presume you mean Gruner Veltliner (sp?) then? All the Austrian wine I know is made from that.

[Saras]

YES that one!