Which one should I open tonight ???

Hey AD,

I would say some non Aussie wine! Just kidding. Not a big fan of Aussie Shiraz so I would say go with the Pinot but gotta ask is this going to be with dinner or for dinner

It may matter and make both the wine and food better. If you are drinking it alone go with the shiraz its bound to be a fruit bomb.

I dunno why fruit bombs have such negative reps..

I like 'em!

quote:

Originally posted by doug zdanivsky:
I dunno why fruit bombs have such negative reps..

I like 'em!

They just have their place. Sometimes I can go for a big over the top fruit bomb but not with my expensive french dinner!

We are having BBQ Ribs in Curry Sauce with Fresh Carrots and Garlic Vinagrette salad


- AD

Ouch! Vinagrette = Vinegar = Bad for all wine.

BBQ Ribs in Curry Sauce = depending how hot = pinot for mild = Riesling Auslese for HOT.

But....

BBQ + Vinagrette = BEER! Save the wine.

If you want to open a bottle of wine, I would go with the Pinot. I think the light fruitiness of a Wolf Blass Pinot would work better than a spicy Shiraz, which might just lend another layer of flavors to a dish that does not need anything more! Enjoy. Bon Appetito.

Hey Dodger, if you do go for wine with your sweet-spicy-vinegary meal, you might want to try the wine before dinner. Get an idea of how it tastes on its own.

Then, it would be fun to try the wine with each of the elements in the meal and see how each influences your perception of the wine.

But why stop there? Even better, open both bottles and see which one goes better with the food. (Easy way to save wine: immediately upon opening, pour half the bottle into a clean, empty beer bottle. Then pop in the cork and keep the beer bottle in the fridge. Take it out about an hour before you want to serve the leftovers. With a bigger red, the wine should last okay for a few days.)

Since you're drinking it with your lovely girlfriend, you might discover more than one match. But I would make sure that I had some beer or seltzer in the fridge.

Bon appetite!

Makes no difference.

I’ll have to admit that you stumped me on these two. And yes, both are as ready to drink as they will ever be.

How about the Shiraz to cut through the vinaigrette?

As for knowing when a wine is ready to drink, try to rely on reviews for a while (perhaps years) until you get a better idea of what you like vs. the pro’s.

quote:

Originally posted by The Schoolmarm:
Even better, open both bottles and see which one goes better with the food.
Bon appetite!

Fantastic suggestion.

Don't leave us hanging, Dodger! What did you drink and how was the match?

AD,

While you're on your Aussie kick I would suggest trying Wynn's Coonawara Cab Sauv. It's widely available and IMO a step up from the Wolf Blass Yellow label.

Thanks for the advice all


First off, thanks a million to The Schoolmarm. I have found what she has wrote aswell as her responses to my post's very encouraging and in a way heartwarming. For that I thank you. And too all the others, I truly, truly thank you. It's not easy to join a forum that is established, and be accepted especially when your as new as I am. Again, you are all truly awesome

Now, the wine went well. I took thewinemonkeys advice and stayed away from the salad due to the vinagrette dressing. Unfortunatley I did not get Schoolmarm's advice soon enough, and was well into the Pinot Noir when I read her response, but that will be something I try doing in the very near future. I enjoyed the Pinot Noir a great deal. Even more so as it decanted more and more throughout the evening. Needless to say, a good bottle of wine made my evening even more enjoyable. Thank you for the advice everyone


- AD/Matt

quote:

Originally posted by GreenDrazi:


How about the Shiraz to cut through the vinaigrette?

How about the Shiraz to MAKE the vinaigrette?

Glad it went well.

I've yet to try a Pinot Noir..

I've yet to try just about every varietal!

But I'm getting there..