Who else makes Wine?

[FriendlyMan]

I don't disagree with you. I just mentioned what I make. I personally like smooth dry reds. I do not like them sweet. And I don't go crazy for whites either. I find most of them to acidic for me.
Bat having said that, I don't argue with anyone whats good or not becuase everyone could like something else. But I do think most people that say can't drink wine is because they start with something to sweet and they feel awfull after that.

Originally Posted by TheRiddick

Pretty strong statement, there, partner. Do you think Port and German Riesling wine makers will agree with your POV? How about Sauternes winemakers? Amarone? Canadian Ice wine? Quartz de Chaumes? Tokaj? Solera? There are others...

[shilala]

Originally Posted by FriendlyMan

I don't disagree with you. I just mentioned what I make. I personally like smooth dry reds. I do not like them sweet. And I don't go crazy for whites either. I find most of them to acidic for me.
Bat having said that, I don't argue with anyone whats good or not becuase everyone could like something else. But I do think most people that say can't drink wine is because they start with something to sweet and they feel awfull after that.

An old friend of mine makes an incredible amount of wine. He's batsh!t crazy, he makes bombs, too. He thinks the Red Hoarde is gonna get him, and he's Imaginary Militia, and he's in charge of all the ordinance and wine. He does a damn fine job of both.
He gets all his winemaking stuff by mootch. He used to gather all our late blueberries, apples, strawberries, cherries, whatever. In turn, he always kept us stocked. He gets all his sugar from the tanker cars at the railyard here where they fix them. He crawls in the tanker cars and scoops every last bit of sugar out. I'm amazed they let him do it, although they might not "let" him.
Anyways...
He makes very lightly sweet fruity wines. I always liked them because they're more like watered down fruit juice. They're very strong alcohol-wise and tend to get away from people. It's fun to watch cause they think they're doing fine, until they stand up.
I've been on the short end of the strawberry wine stick. Once.

[TheRiddick]

Originally Posted by FriendlyMan

And I don't go crazy for whites either. I find most of them to acidic for me.

Ummm... Where to begin? How many Italian wines have you tasted? Some of them take tooth enamel off with their bracing acidity (not all do, but a good number) and when you drink one it takes your palate a good numbre of minutes to adjust. Most women drink Chardonnay precisely BECAUSE it is too soft and buttery. Here in Bay Area suburbs Rombaer Chard has a nickname: Danville Crack (that's all that sells), it is the same across the states as people drink Chard for its soft feel.

Some top notch German Rielsings have high acidity, but then again, they are balanced by the sugars (ever cooked with both salt and sugar added?).

As Adam pointed out, drink what you like, don't go into generalities since they can be pretty faulty in many ways.

Can you elaborate and let us know just how do you know what you make is fully dry? What kind of lab do you run at your house?
.
.
.
.
Scott, I wasn't picking on you at all. Simply pointing out that what consumers think they drink and what is actually in a bottle are often very different in content, sometimes by design and sometimes despite it. I have seen serious winos proclaim for years they dislike new oak, they hate residual sugar in wine, etc, etc, etc. And then I watch their votes in blind tastings and voila, they pick oakiest, sweetest wines in a lineup as their favorites. No problems, though, that's what Parker himself loves.

Just saying to not dwell on what you think is in a bottle; if you like it, then who cares how it was made, your own palate is king. Same as with cigars and everything else.

[shilala]

Originally Posted by TheRiddick

Scott, I wasn't picking on you at all. Simply pointing out that what consumers think they drink and what is actually in a bottle are often very different in content, sometimes by design and sometimes despite it. I have seen serious winos proclaim for years they dislike new oak, they hate residual sugar in wine, etc, etc, etc. And then I watch their votes in blind tastings and voila, they pick oakiest, sweetest wines in a lineup as their favorites. No problems, though, that's what Parker himself loves.

Just saying to not dwell on what you think is in a bottle; if you like it, then who cares how it was made, your own palate is king. Same as with cigars and everything else.

Thanks for that, Greg. It helps a lot.
I don't drink at all, haven't for years. Lisa loves her wine and I try to get more educated so I can buy stuff that suits her taste.
She won't pay any kind of money for wine, but I do when I shop it. At least for special occasions. Her birthday is coming up and I'll dig up a few reds she might like. It's kinda like fumbling in the dark for me, because I have no frame of reference, but I can still get kinda educated.
I can say that of all the stuff she drinks, I like the taste of merlot on her best.

Originally Posted by TheRiddick

Just saying to not dwell on what you think is in a bottle; if you like it, then who cares how it was made, your own palate is king. Same as with cigars and everything else.

Q.F.T. as no truer words have been spoken.

I have looked into making wine. It fits my personality. I even was looking into the possibility of buying a winery, probably in Paso Robles. Probably a good thing it never panned out. Not a great time to be a newcomer in the wine business.

Some of the best wines I've drank were homemade, even homegrown.

[FriendlyMan]

TheRedick I agree, drink what yo like

I acctually did send my first wine to a guy working in winery. He tested my first wine and it had 0 Redsuial Sugar. I did buy my own testing equipment I just have to get to learn how to use it all.

Originally Posted by TheRiddick

Ummm... Where to begin? How many Italian wines have you tasted? Some of them take tooth enamel off with their bracing acidity (not all do, but a good number) and when you drink one it takes your palate a good numbre of minutes to adjust. Most women drink Chardonnay precisely BECAUSE it is too soft and buttery. Here in Bay Area suburbs Rombaer Chard has a nickname: Danville Crack (that's all that sells), it is the same across the states as people drink Chard for its soft feel.

Some top notch German Rielsings have high acidity, but then again, they are balanced by the sugars (ever cooked with both salt and sugar added?).

As Adam pointed out, drink what you like, don't go into generalities since they can be pretty faulty in many ways.

Can you elaborate and let us know just how do you know what you make is fully dry? What kind of lab do you run at your house?
.
.
.
.
Scott, I wasn't picking on you at all. Simply pointing out that what consumers think they drink and what is actually in a bottle are often very different in content, sometimes by design and sometimes despite it. I have seen serious winos proclaim for years they dislike new oak, they hate residual sugar in wine, etc, etc, etc. And then I watch their votes in blind tastings and voila, they pick oakiest, sweetest wines in a lineup as their favorites. No problems, though, that's what Parker himself loves.

Just saying to not dwell on what you think is in a bottle; if you like it, then who cares how it was made, your own palate is king. Same as with cigars and everything else.