Posted on 10/10/2022 1:12:11 PM PDT by thesligoduffyflynns
Nobody has given you a “Silence of the Lambs” reference for your Chianti comment, yet? Surprised.
Make that a SOLO cup.
Never waste a good glass on grape juice.
Irish whisky, Rye, Bourbon or a good Single Malt, it’s all you need.
Try the St. Michelle Riesling. My daughter and SIL loved that one when they first started drinking wine as newlyweds 14 years ago. Now they’re wine aficionados, albeit red wine.
Total Wine is my favorite go to place here in Indy. If it’s sold in Indiana, it’s there, and at a great price.
I thought that was to make it taste better, but what do I know? I only observed the phenomenon.
I believe the was the intended purpose.
I have a family recipe (Irene’s Casserole) that is delicious. Broccoli, cheddar cheese, chunks of chicken (for ease I buy a rotisserie one, and shred it into pieces), mayo (or salad dressing, or combo) etc. And it calls for Muscatel wine. Hard to find Muscatel. It’s morphed into Moscato these days; in the olden days it was Muscatel.
You need sweet wine for this recipe, and if for some reason you can’t get hold of the proper sweet Moscato, then Tawny Port will do. I read up on the various Moscato wines (yes you can get a dry Moscato too). I googled Moscato and all sorts of interesting info popped up, some of which I saved for future reference.
I haven’t made the family recipe for quite a while, but am planning on doing it in the near future, just as soon as I get hold of a jug of the proper vino to make it with; the casserole is wonderful.
Moscato is not a very good wine. What kind of advice were you looking for?
One of my personal accidental finds is a wine variety named Gewürztraminer, which is similar to Moscato but entirely different. You must find a dry version to cut the sweetnness.
It pairs with chicken and fish, and potato latkes, and lots more.
I hope you look for it.
Cheers!
Try the Red blends they are excellent!!
Oh, PS - if you are looking for a white with bubbles try a Prosecco, or even Asti Spumante. Both Italian, very drinkable.
As a recovering alcoholic who used to drink wine by the quart, I have a simple solution: Don’t.
Mad Dog 20/20, one of my favs back in the day.
Get hammered for $6, it’s bumtastic!...
Cabernet sauvignon is probably the most popular red wine. Chardonnay for white wine. $13 to $15 should get you a good bottle of wine. The old rule is red for red meat, white for fish and chicken. For chicken dishes with a lot of flavor you might want a red wine (Italian dishes for example). Wine is an acquired taste. Starting out you might find Cabernet Sauvignon too strong. Try Pino Noir for a milder red. Riesling can be a little sweeter then chardonnay (read the label) and can have a little bit of bubble. Serve wine at the right temperature. The frig is too cold. Room temperature is too warm. And as someone earlier said, drink what you like and ignore the “experts”.
I have sold fine wines for more than a decade. I advise my customers to avoid Moscato, especially the cheap California versions, as they are overwhelmingly sweet and do not pair well with food. If you must drink moscato pick a quality one from Italy. I sadly see many young female customers get into a moscato rut and miss out on enjoying other wines. If you must have a sweeter wine try Riesling, Vouvray or Pinot Grigio. Look for a good wine store with knowledgeable staff who can help you pick a great wine.
"Bali Hai, though its popularity has waned some since the advent of Boone’s Farm Apple and Strawberry Hill, is really the granddaddy of all the pop brands. United Vintners, a Heublein subsidiary, first bottled it in 1964 with an Italian Swiss Colony label. When it appeared on the market, Bali Hai represented something of a technological breakthrough. “Up until fifteen years ago the only flavor-added wines were vermouths. Nobody had developed the technology of flavoring a fourteen-percent-and-under [alcohol content] wine,” says United Vintner’s Johnson. “Bali Hai was the first stable flavor-added table wine.” Johnson refers to Bali Hai as a table wine upon the basis of its alcohol content, rather than its flavor. The wine resembles a tropical fruit punch much more than anything one is likely to drink with dinner."
Got a car load and went up to Tahoe/Stateline NV for a little R&R, we got done with Tahoe and we were heading back down towards Placerville and we decided to go up this Mountain Road to a spot just above the Timberline where we ended up spending the night with a bunch of Mad Dog 20/20, picking up twigs and dried branches and shivering next to a fire with a worn out military wool blanket sippin’ 20/20... that was a hard night and it was cold too! The next morning we dragged our sorry butts back down to San Francisco, a good meal and hit the rack.
The important part, it was memorable. :)
Thank you MD 20/20...
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