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Whoops -- right after I posted that I saw that you said sweeter RED wines. Totally missed the red part but I guess you got an overview of a little of everything ha!

Thanks tlb. Auto correct mess up up the word "moscato". That was the word in question. I wouldn't mind some labels you recommend. Wouldn't mind trying some new ones. We kinda keep buying the same 3 or 4 different wines because it sucks buying one and finding out it is too dry or whatever and not drinking it.

No problem man. I'm by no means an expert but I'll try to dig into some good wines I can recommend you. I feel more confident recommending wineries I know that make good wine in general than I do specific wines but I can at least get you started. But you might have to give me a few days to get back to you, I'm dealing with some weather problems this weekend and it's keeping me pretty busy.


In the meantime though, would you mind letting me know a price range you'd be happy with?

Quote:No problem man. I'm by no means an expert but I'll try to dig into some good wines I can recommend you. I feel more confident recommending wineries I know that make good wine in general than I do specific wines but I can at least get you started. But you might have to give me a few days to get back to you, I'm dealing with some weather problems this weekend and it's keeping me pretty busy.

In the meantime though, would you mind letting me know a price range you'd be happy with?

No problem, take your time. As far as price goes, we keep on the main wine aisles. We don't venture to the case where they have the really expensive stuff. So I guess 30 and under. There are 2 wines we buy fairly often and one runs about 17 and the other runs about 10. There have been times we spend 20 on a bottle and poured two glasses, each took one sip and we both hated it. That's why we stick to the few we know we like.


We've got a local winery in st augustine. We did their tour which was pretty cool. They try to teach you a bit about wine, I learned a bunch. But, I have also forgotten a lot too. We tried to apply what we learned in trying other bottles but it's clear, they steered us wrong or we messed it up. I thought they told us that the high the alcohol content the dryer the wine would be. So we tried one that had a fairly low alcohol content and it was too dry, yet the one we like has more alcohol.. Go figure.

I am back and more than a little drunk

Sweeter Red Wine's?

 

Olivers ... You are welcome.  :yes:

 

I hate wine, but when you run out of whiskey at 7am, you do what you have to do.

Quote:I am back and more than a little drunk

How was it? Favorite distilleries? Favorite bourbons?

Quote:How was it? Favorite distilleries? Favorite bourbons?

 

It was, to be succinct, rather epic.

 

We stopped at Buffalo Trace Distillery on Friday, then hit up Jim Beam, Maker's Mark, and Heaven Hill on Saturday. Really enjoyed Buffalo Trace and Maker's Mark with Buffalo Trace being my favorite distillery. Maker's 46 is a really good bourbon that they have just recently released. I highly, highly recommend doing this trip.

 

There are lots of details that I'm leaving out, but I'm pretty sure no one wants to read through all of it. If you're interested, PM me and I'll fill you in.

Quote:No problem, take your time. As far as price goes, we keep on the main wine aisles. We don't venture to the case where they have the really expensive stuff. So I guess 30 and under. There are 2 wines we buy fairly often and one runs about 17 and the other runs about 10. There have been times we spend 20 on a bottle and poured two glasses, each took one sip and we both hated it. That's why we stick to the few we know we like.

We've got a local winery in st augustine. We did their tour which was pretty cool. They try to teach you a bit about wine, I learned a bunch. But, I have also forgotten a lot too. We tried to apply what we learned in trying other bottles but it's clear, they steered us wrong or we messed it up. I thought they told us that the high the alcohol content the dryer the wine would be. So we tried one that had a fairly low alcohol content and it was too dry, yet the one we like has more alcohol.. Go figure.

Hey xJAGGYx I didn't forget about you. I found some wines but I left the list in my office where I was working on it. I'll try to get it to you in the next few days.


By the way, what they told you about the ABV/dryness is somewhat true in a really general sense, but you can't ever really apply it as a rule of thumb.


When wine ferments, yeast converts sugar into alcohol. If left to it's own devices the yeast will turn all the sugar into alcohol -- giving you the strongest and driest wine possible from the grape. So it is true in that sense.


However, grapes can have vastly different amounts of sugar in them. We measure them in units called Brix. When I grow for wine I usually grow for champagne and that requires about 17 Brix of sugar. When I grow for regular table wine, they like 22-23 Brix of sugar. For a dessert wine, I'd imagine they'd ask for something like 30-32 Brix.


So as you can see, depending on the amount of sugar you start with you can break that general rule pretty easy. Using all of the 17 Brix grapes might give you around 14% ABV and a super dry wine, on the other hand, using a grape with 24 Brix and letting it ferment the first 20 will give you a stronger wine than the first one, but it will also be sweeter because there is still fermented sugar left in the wine.


That's called Residual Sugar -- and it sounds like you like wines that have a pretty high amount. A regular Cabernet might have .21 residual sugar, while moscato and ports have like 6.5 & 7.5 respectively. So you're on the extremely high end my friend. The tricky part is that your other wine, Pinot, is all over the map from very dry to very sweet and it's throwing me for a loop haha -- Anyway, hope the info helped!

Quote:Hey xJAGGYx I didn't forget about you. I found some wines but I left the list in my office where I was working on it. I'll try to get it to you in the next few days.

By the way, what they told you about the ABV/dryness is somewhat true in a really general sense, but you can't ever really apply it as a rule of thumb.

When wine ferments, yeast converts sugar into alcohol. If left to it's own devices the yeast will turn all the sugar into alcohol -- giving you the strongest and driest wine possible from the grape. So it is true in that sense.

However, grapes can have vastly different amounts of sugar in them. We measure them in units called Brix. When I grow for wine I usually grow for champagne and that requires about 17 Brix of sugar. When I grow for regular table wine, they like 22-23 Brix of sugar. For a dessert wine, I'd imagine they'd ask for something like 30-32 Brix.

So as you can see, depending on the amount of sugar you start with you can break that general rule pretty easy. Using all of the 17 Brix grapes might give you around 14% ABV and a super dry wine, on the other hand, using a grape with 24 Brix and letting it ferment the first 20 will give you a stronger wine than the first one, but it will also be sweeter because there is still fermented sugar left in the wine.

That's called Residual Sugar -- and it sounds like you like wines that have a pretty high amount. A regular Cabernet might have .21 residual sugar, while moscato and ports have like 6.5 & 7.5 respectively. So you're on the extremely high end my friend. The tricky part is that your other wine, Pinot, is all over the map from very dry to very sweet and it's throwing me for a loop haha -- Anyway, hope the info helped!

Yes that helps a bit. There is waay more into it than I understand at this point haha. That also explains some of the wines that I've tried being too dry for my liking when I thought otherwise. Thanks for the info. Are any of the wines on the list made from your grapes?

Quote:Party this weekend?

 

Dang...need a few hundred bucks from our crew..but opening day tailgate..schwinnnng

Some good home made Apple Pie. Also have Cherry and Peach. For now...soaking chunks of pineapple in mason jars, a cup or so of sugar and some of Tickles best.

Until then...any craft brewery to check out will do. Spring time Saisons. Just so many to try now and just one liver...

Ouch.  Maybe just a wee bit too much vodka last night.  

 

Time for hangover cure #8. 

 

(extra spicy soba or udon noodle soup - two glasses of water - and a hard cider  - works every time)

Quote:Ouch. Maybe just a wee bit too much vodka last night.


Time for hangover cure #8.


(extra spicy soba or udon noodle soup - two glasses of water - and a hard cider - works every time)

Then what's numbers 1-7?

Quote:Then what's numbers 1-7?

I can't just spill all my secrets.  B)

 

#1 is easy though.  Bloodymary with extra horseradish and tobasco and olives. Sidenote - wear sunglasses at all times. 

 

#2 - 3 eggs over easy on top of hash browns with 3 strips of bacon. (extra greasy)  followed by a shandy.  (beer with a splash of lemonade)

 

That's enough for now. 

Quote:I can't just spill all my secrets.  B)

 

#1 is easy though.  Bloodymary with extra horseradish and tobasco and olives. Sidenote - wear sunglasses at all times. 

 

#2 - 3 eggs over easy on top of hash browns with 3 strips of bacon. (extra greasy)  followed by a shandy.  (beer with a splash of lemonade)

 

That's enough for now. 

 

Back in my younger days it was a big ol' spliff followed by a little hair of the dog.  Best cure ever.

Quote:Back in my younger days it was a big ol' spliff followed by a little hair of the dog.  Best cure ever.

Great. You gave away #9

Quote:Back in my younger days it was a big ol' spliff followed by a little hair of the dog.  Best cure ever.

' Ludes baby. Seven One Four. Hangover cured.

New Orleans Cure.


 

Big hot steamin cup of CDM or French Market coffee with a dbl shot of bushmills or blackjack. with anisette side car.


 

followed by more café au lait and beignets.


 

Yeah Baby.


 

HeadSlap

Quote:Yes that helps a bit. There is waay more into it than I understand at this point haha. That also explains some of the wines that I've tried being too dry for my liking when I thought otherwise. Thanks for the info. Are any of the wines on the list made from your grapes?

No, I was picking wines from the Paso Robles area mainly. Their wines can compete with Napa wines but they're priced much better. Between like $20-30 but really really good. But now that you mention it, that might be more than you want to spend just to try out stuff.


My area is more like $6-15 wines. They're more blended wines which is how they get them cheaper, but some are ok -- I drink them and I can't tell much of a difference but I'm not really a wine guy. I just grow them :p


Anyway, I haven't sold green grapes for the last two years but when I do I usually go through either Gallo which I'm sure everyone has heard of, or Constellation Wines who I like more. But each sell wine under a 1000 different labels so it's hard to keep track of what's what. Barefoot is popular and my grapes go in that, some other ones I can remember off the top of my head are Dancing Bull, Woodbridge by Robert Mondavi, Taurus, and Wild Horse or something like that.


They both have web sites that you can browse all the different wines though.