Fashion Board 5-7-04 to 6-9-04

[ltl/fb]

Originally posted by ThurgreedMarshall
I thought you just sucked the cork out.

TM

I have no response to this. You have vanquished me. Damn you and your sophisticated northern man ways!

[notcasesensitive]

Originally posted by Shape Shifter
Am I the only person who waited tables long enough, or drank enough, to find the standard waiters screwpull simple and easy to use?

Sadly, I waited tables and I didn't find them easy to use. So I just steered the Appleby's patrons to our abundant screw-cap wine selection. Got flair. But no wine-opening skillz.

[NotFromHere]

Originally posted by Oliver_Wendell_Ramone
Huh? Go ahead and swing for the fences, then. You may have to spell it out for me. W-A-...

This is actually a current issue for me. Historically, I really haven't had a problem with wine being left in a bottle. However, Mrs. Ramone has recently come down with a bad case of pregnancy, and she is not expected to recover any time soon. So, unless I want to turn into an even bigger drunk than I already am, I risk wasting a lot of wine when I open a bottle (although, at the risk of beating on a long-dead horse, Mrs. Ramone is enjoying the occasional glass of wine; my drinking is far from occasional).

Because the wine is already bad. THere, you happy?

For the occasional glass of wine (or 2) use the VacuVin. There is a show here called Wine Country and they did a taste test with a renowned sommelier. They opened 4 identical bottles of wine and:
1 - put the cork back in
2 - left the bottle open
3 - used the gas method (the sommelier's former favorite method)
4 - used the VacuVin

Taste tests before and after highly favored the Vacuvin for wine preservation after opening.

[Pretty Little Flower]

Originally posted by Oliver_Wendell_Ramone
Huh? Go ahead and swing for the fences, then. You may have to spell it out for me. W-A-...

This is actually a current issue for me. Historically, I really haven't had a problem with wine being left in a bottle. However, Mrs. Ramone has recently come down with a bad case of pregnancy, and she is not expected to recover any time soon. So, unless I want to turn into an even bigger drunk than I already am, I risk wasting a lot of wine when I open a bottle (although, at the risk of beating on a long-dead horse, Mrs. Ramone is enjoying the occasional glass of wine; my drinking is far from occasional).

I still think you are a lightweight pussy, pregnant wife or no pregnant wife.

You can get inert gas to put into the bottle.

[Oliver_Wendell_Ramone]

Originally posted by Pretty Little Flower
I still think you are a lightweight pussy, pregnant wife or no pregnant wife.

Well, keep in mind that I've usually already had 5 or 6 mojitos before I get to the wine. Minty, refreshing, and oh-so-trendy! Sets just the right tone for a nice iceberg wedge salad with a glass of cheap Austrailian chard.

[Atticus Grinch]

Originally posted by greatwhitenorthchick
Actually, my friend who writes for Wine Spectator (not ncs's guy, because she is a she) says that the screw top is the way of the future for the finest wines. I went to a wine tasting with her and many of the most expensive wines there were screw top.

Ahem.

Atticus Grinch
47-3

[NotFromHere]

Originally posted by Pretty Little Flower
I still think you are a lightweight pussy, pregnant wife or no pregnant wife.

You can get inert gas to put into the bottle.

No. It taints the flavor and bouquet. Do this.http://www.vacuvin.nl/

[Oliver_Wendell_Ramone]

Originally posted by NotFromHere
Because the wine is already bad. THere, you happy?

For the occasional glass of wine (or 2) use the VacuVin. There is a show here called Wine Country and they did a taste test with a renowned sommelier. They opened 4 identical bottles of wine and:
1 - put the cork back in
2 - left the bottle open
3 - used the gas method (the sommelier's former favorite method)
4 - used the VacuVin

Taste tests before and after highly favored the Vacuvin for wine preservation after opening.

If you consider $5-10 Australian chard and shiraz bad, then, well, yeah. I generally put it in the drinkable category. I'm not talking about Fetzer or the like.

I've been meaning to try either inert gas or vacuvin, but haven't gotten around to it. Still, most of the time I'd be using it on $10 wine. If I open something good, I'm likely to drink it all.

[Tyrone Slothrop]

Originally posted by greatwhitenorthchick
I find it simple as well. That is because we are superior beings.

Or, in my case, because I drink red wine like a fish. (A red-wine swimming fish, that is.)

Originally posted by NotFromHere
Bonny Doon is among the wineries putting more than half of their inventory in screw caps

That Ca' del Sol wine whose label I posted earlier is from Bonny Doon.

[Tyrone Slothrop]

Originally posted by Oliver_Wendell_Ramone
not the crap that Bob Packwood drank while harassing his female staff

Whatever wine this is, I suspect they're only advertising it that way in Oregon. Not a selling point for the rest of us.

[NotFromHere]

Originally posted by Tyrone Slothrop
Or, in my case, because I drink red wine like a fish. (A red-wine swimming fish, that is.)
That Ca' del Sol wine whose label I posted earlier is from Bonny Doon.

My bad, I thought it said Santa Cruz.

Isn't Plump Jack like the other larger winery doing the screw cap?

[Tyrone Slothrop]

Originally posted by NotFromHere
My bad, I thought it said Santa Cruz.

Isn't Plump Jack like the other larger winery doing the screw cap?

Yes, according to that article I linked to earlier. I have no idea, and have now decided that the only reason I knew about this is because Atticus told me, perhaps over wine on one of our forays to Applebees.

[baltassoc]

Originally posted by Oliver_Wendell_Ramone
If you consider $5-10 Australian chard and shiraz bad, then, well, yeah. I generally put it in the drinkable category. I'm not talking about Fetzer or the like.

I've been meaning to try either inert gas or vacuvin, but haven't gotten around to it. Still, most of the time I'd be using it on $10 wine. If I open something good, I'm likely to drink it all.

Don't have an opinion on the Australian box o'wine (if you like it, go for it - I keep a box of California white around just to cook with for much the same reason, and I'm definitely going to keep a look out for the Aussies), but I'll second the recommendation for the Vacuvin. It'll keep a bottle in pretty good shape for at least a couple of days, maybe even a week.

And speaking of Bonny Doon wines with a screwcap, I had their Cardinal Zin a couple of weeks ago, and it was very nice. Robust, but not overpowering. A little pricier than the Big House Red (which I also like, and have previously mentioned) - I think it was $16 on sale.

[bold_n_brazen]

Originally posted by Oliver_Wendell_Ramone
If you consider $5-10 Australian chard and shiraz bad, then, well, yeah. I generally put it in the drinkable category. I'm not talking about Fetzer or the like.

I've been meaning to try either inert gas or vacuvin, but haven't gotten around to it. Still, most of the time I'd be using it on $10 wine. If I open something good, I'm likely to drink it all.

I have a vacuvin. I hardly ever use it. It is more trouble than its worth. I stick a glass stopper I bought at BV in the bottle and finish it up tomorrow.

If I open something good enough to justify all the pumping the vacuvin requires, I'll finish the bottle and pump something else.

[Oliver_Wendell_Ramone]

Originally posted by baltassoc
And speaking of Bonny Doon wines with a screwcap, I had their Cardinal Zin a couple of weeks ago, and it was very nice. Robust, but not overpowering. A little pricier than the Big House Red (which I also like, and have previously mentioned) - I think it was $16 on sale.

Cardinal Zin has one of the coolest labels ever.



This local favorite is also using screwtops for some wines: