sevenedges
BANNED
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So what is your favorite holiday wine? Jeff
-
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Your favorite holiday wine?
- Thread starter sevenedges
- Start date
Strider with a side of Randall
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RHankins Available knives
http://albums.photopoint.com/j/AlbumList?u=205453
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RHankins Available knives
http://albums.photopoint.com/j/AlbumList?u=205453
Gollnick
Musical Director
- Joined
- Mar 22, 1999
- Messages
- 29,258
What would the holidays be without champagne?
And 'tis the season for Beaujolais Nouveau too. Georges Debceuf's is excellent this year, very fruity.
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Chuck
Balisongs -- because it don't mean a thing if it ain't got that swing!
http://www.balisongcollector.com
And 'tis the season for Beaujolais Nouveau too. Georges Debceuf's is excellent this year, very fruity.
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Chuck
Balisongs -- because it don't mean a thing if it ain't got that swing!
http://www.balisongcollector.com
- Joined
- Jun 13, 2000
- Messages
- 736
Gollnick, I had two different Nouveau from Georges this year, very different, but both were good.
My system doesn't handle champagne very well so I stick to other things.
I think a Chianti Classico (or Classico Riserva) would stand up well to most holiday food. '96 was a very good year for most Chianti.
Salud!
My system doesn't handle champagne very well so I stick to other things.
Salud!
- Joined
- Jun 26, 2000
- Messages
- 845
"How come I didn't get any cool stuff mom?"
"It's my turn to play. It's my toy."
"Can we go now."
"I don't want to go to bed yet."
"It's my turn to play. It's my toy."
"Can we go now."
"I don't want to go to bed yet."
Allen Blade
BANNED
- Joined
- Oct 29, 1999
- Messages
- 498
Hello,
My favorite Holiday "Wine" is watching
AL GORE speak once he reaches a Microphone....LMAO!!
Allen
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Allen Blade
Spokane,WA USA
" You can make great knives and sell a few, Or make Great AFFORDABLE knives and sell many"
WEB SITE : http://www.geocities.com/bladecutlery/blade_cutlery_site001.htm
My favorite Holiday "Wine" is watching
AL GORE speak once he reaches a Microphone....LMAO!!
Allen
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Allen Blade
Spokane,WA USA
" You can make great knives and sell a few, Or make Great AFFORDABLE knives and sell many"
WEB SITE : http://www.geocities.com/bladecutlery/blade_cutlery_site001.htm
- Joined
- Apr 12, 2000
- Messages
- 629
Nighttrain !!!
I must be having flash backs because I think I fell into a Christmas carol. Listen ...... I can here the chains rattleing.
oh no wait .... thats just para and his giant bag of locks lurking around somewhere upstairs. lookout Can you hear it Rattle .. Rattle
Rattle rattle ... ohhhhhh. Stomp stomp
Fe fi fo fum
Hold on ...Hold on ...jeez we are being picked up.... ahhhhhhhhhh .. put on your seat belt.
Swoosh .... (our intrepid confused travlers are shoot through a mystical void)
only to appear after a rather rough landing in the land of community.
My favorite whine
" snif .. snivel.. what do you mean the liquor store is closed today"
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Alex
This way to my Knife page
<A HREF="http://home.att.net/~a.boriqua" TARGET=_blank>
</A>
oh no wait .... thats just para and his giant bag of locks lurking around somewhere upstairs. lookout Can you hear it Rattle .. Rattle
Rattle rattle ... ohhhhhh. Stomp stomp
Fe fi fo fum
Hold on ...Hold on ...jeez we are being picked up.... ahhhhhhhhhh .. put on your seat belt.
Swoosh .... (our intrepid confused travlers are shoot through a mystical void)
only to appear after a rather rough landing in the land of community.
My favorite whine
" snif .. snivel.. what do you mean the liquor store is closed today"
------------------
Alex
This way to my Knife page
<A HREF="http://home.att.net/~a.boriqua" TARGET=_blank>
- Joined
- Oct 28, 2000
- Messages
- 1,077
It would have to be a good Gewurztraminer/Riesling blend or a good mead.
I think I will post here before ParaLockandMove wakes up. Probably having his sugar coated chocolate bombs right now (with a nice chablis of course), and wondering what kind of trouble we are going to make for him today.
Holiday wine? Any decent French red wine vintage 1995. Outstanding year for European wines. Can't even buy the cheapies any more. My favorite cheapie is a Maison L'Aiglon, Saint-Chinian, 1995. Can't find it anymore. Fortunately, I have a case left...
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Hoodoo
I get some pleasure from finding a relentlessly peaceful use for a combative looking knife.
JKM
Holiday wine? Any decent French red wine vintage 1995. Outstanding year for European wines. Can't even buy the cheapies any more. My favorite cheapie is a Maison L'Aiglon, Saint-Chinian, 1995. Can't find it anymore. Fortunately, I have a case left...
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Hoodoo
I get some pleasure from finding a relentlessly peaceful use for a combative looking knife.
JKM
Gollnick
Musical Director
- Joined
- Mar 22, 1999
- Messages
- 29,258
Wine is actually a knife-related topic inasmuchas in order to drink it, you've got to open it. That's where swords, knives, and cork screws, edged and pointy things, come in. While I don't much suggest it myself, though I've seen it done, sabering the champagne is a New Year's tradition for some. I prefer savoring the champagne.
But, a balisong comes into the wine act at my table to remove the foil. I'm guests are always treated to a colorful opening of the knife and then a colorful opening of the wine.
After removing the foil, I've tried most every wine opening contraption on the market (My older brother seems to think that I collect them. I wonder what sort of new-fangled wine opener he's going to give me for Christmas this year?) What I keep coming back to is a very conventional one that has a simple screw that you screw down into the cork, then you move a piece of metal on it and the handle is then free to rotate around the center shaft which is threaded, and thus raises the cork out of the bottle. It never fails, never breaks the cork. Even when guests bring over bottles that they obviously grabbed off the grocery store shelf (where they'd been sitting upright for the better part of a year) on the way over resulting in a very dry cork, even when I select a choice bottle from my own stock which may be a decade old and thus have a cork that's getting a bit frail, my opener works great.
So, what opener will you be using for the wine this holiday?
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Chuck
Balisongs -- because it don't mean a thing if it ain't got that swing!
http://www.balisongcollector.com
But, a balisong comes into the wine act at my table to remove the foil. I'm guests are always treated to a colorful opening of the knife and then a colorful opening of the wine.
After removing the foil, I've tried most every wine opening contraption on the market (My older brother seems to think that I collect them. I wonder what sort of new-fangled wine opener he's going to give me for Christmas this year?) What I keep coming back to is a very conventional one that has a simple screw that you screw down into the cork, then you move a piece of metal on it and the handle is then free to rotate around the center shaft which is threaded, and thus raises the cork out of the bottle. It never fails, never breaks the cork. Even when guests bring over bottles that they obviously grabbed off the grocery store shelf (where they'd been sitting upright for the better part of a year) on the way over resulting in a very dry cork, even when I select a choice bottle from my own stock which may be a decade old and thus have a cork that's getting a bit frail, my opener works great.
So, what opener will you be using for the wine this holiday?
------------------
Chuck
Balisongs -- because it don't mean a thing if it ain't got that swing!
http://www.balisongcollector.com
- Joined
- Apr 12, 2000
- Messages
- 629
A cork, hmmmmmmm...
As far as I'm concerned, if the wine does'nt have a screw on cap, it aint worth it!!
Donald.
As far as I'm concerned, if the wine does'nt have a screw on cap, it aint worth it!!
Donald.
I would take Tokaji for any special occasion. Otherwise, I would stick to Harslevelu or Riesling for regular meals. I somewhat dislike red wines.
Please see info below for explanation.
Enjoy the Holiday Season with your choice of wine and keep your corkscrew handy (http://www.bladeforums.com/ubb/Forum64/HTML/000589.html) J.
HM
The Wine of Kings
The best known wine region is the Tokaj where the Tokaji Aszú and the Tokaji Furmint are produced.
Tokaji Aszú is described as Wine of the Kings, King of the Wines (Vinum Regum, Rex Vinorum), but it is more an aperitif-desert wine.
According to wine.com: (http://www.wine.com/wine_search_results.jsp?shop=wineshop&search_form=wine_selector&category=&price=&origin=hungary&x=18&y=5)
1983 Chateau Pajzos Aszu 5 Puttonyos (500 ml), Tokaji, Hungary
A wonderful Tokaji from western Hungary. Sweet aromas and flavors of orange marmalade, roasted nuts, and brown sugar in a lush, velvety-textured wine. Super stuff, especially with a nut tart or baklava for dessert.
Tokaji is a wine steeped in history and legend. First produced in the 16th century in the Tokaji region of western Hungary, Tokaji is a late-harvest, botrytis-infected wine that is made in varying degrees of sweetness and concentration. The range is expressed from 3 puttonyos to 6 puttonyos: 3 is off-dry and 6 is very sweet and extracted. What's a putton? It's a bucket of dried botrytized (aszu) grapes added to the late-harvest juice, giving it extra richness and complexity. So the more puttonyos, the more complex and rich the final wine. The 1983 Chateau Pajzos is one of the last available wines made during the final days of communist rule in Hungary, and shows the benefit of nearly 20 years of age - aromas of marmalade, chestnut honey, brown sugar, almonds, and game. Textures are velvety and rich and full of soft flavors that mirror the aromas. A long, tangy finish suggests that this wine has many years to go, although it is wonderful right now with a simple fruit tart or fresh fruit and cheese. Chart as of April 2000. Burke Owens
1963 Tokaji Aszu Essencia, Hungary
Tokaji (known as Tokay in English-speaking countries) is a great Hungarian dessert wine that is so famous its even mentioned in the Hungarian national anthem. Tokaji Aszu is produced from Furmint grapes infected with the "noble mold," Botrytis cinerea. Most Tokajis are made by mixing dry wine with puttonyos (baskets) of botrytized grapes; the more puttonyos added the sweeter the wine. The rarest of the rare is called Essencia which is equivalent to a German Trockenbeerenauslese. This distinctive and extraordinary wine can easily last for decades.
1993 Chateau Pajzos Tokaji Aszu Essencia (500 ml), Hungary
Tokaji (known as Tokay in English-speaking countries) is a great Hungarian dessert wine that is so famous that it's even mentioned in the Hungarian national anthem. The wine is produced from Furmint grapes infected with the "noble mold," Botrytis cinerea. Most Tokajis are made by mixing dry wine with puttonyos (baskets) of botrytized grapes; the more puttonyos added, the sweeter the wine. The rarest of the rare is called Essencia and is equivalent to a German Trockenbeerenauslese. Essencia is made from the very richest free-run juice of botrytized Furmint grapes, which barely ferments to about 3 percent alcohol and is especially high in sugar. This distinctive and extraordinary wine can easily last for decades.
Bull Blood of Eger:
http://www.fsz.bme.hu/hungary/cuisine/drinks/eger.html
Hungarian wines in general at Wine Spectator:
http://www.winespectator.com/Wine/Spectator/_notes?Xv11=&Xr5=&Xv1=&type-region-search-code=v18%3AHungary&Xa14=&Xv4=
Hungarian wines (a lot) and Champagnes through Ottos:
http://members.aol.com/HungImprts/Wines.htm
Please see info below for explanation.
Enjoy the Holiday Season with your choice of wine and keep your corkscrew handy (http://www.bladeforums.com/ubb/Forum64/HTML/000589.html) J.
HM
The Wine of Kings
The best known wine region is the Tokaj where the Tokaji Aszú and the Tokaji Furmint are produced.
Tokaji Aszú is described as Wine of the Kings, King of the Wines (Vinum Regum, Rex Vinorum), but it is more an aperitif-desert wine.
According to wine.com: (http://www.wine.com/wine_search_results.jsp?shop=wineshop&search_form=wine_selector&category=&price=&origin=hungary&x=18&y=5)
1983 Chateau Pajzos Aszu 5 Puttonyos (500 ml), Tokaji, Hungary
A wonderful Tokaji from western Hungary. Sweet aromas and flavors of orange marmalade, roasted nuts, and brown sugar in a lush, velvety-textured wine. Super stuff, especially with a nut tart or baklava for dessert.
Tokaji is a wine steeped in history and legend. First produced in the 16th century in the Tokaji region of western Hungary, Tokaji is a late-harvest, botrytis-infected wine that is made in varying degrees of sweetness and concentration. The range is expressed from 3 puttonyos to 6 puttonyos: 3 is off-dry and 6 is very sweet and extracted. What's a putton? It's a bucket of dried botrytized (aszu) grapes added to the late-harvest juice, giving it extra richness and complexity. So the more puttonyos, the more complex and rich the final wine. The 1983 Chateau Pajzos is one of the last available wines made during the final days of communist rule in Hungary, and shows the benefit of nearly 20 years of age - aromas of marmalade, chestnut honey, brown sugar, almonds, and game. Textures are velvety and rich and full of soft flavors that mirror the aromas. A long, tangy finish suggests that this wine has many years to go, although it is wonderful right now with a simple fruit tart or fresh fruit and cheese. Chart as of April 2000. Burke Owens
1963 Tokaji Aszu Essencia, Hungary
Tokaji (known as Tokay in English-speaking countries) is a great Hungarian dessert wine that is so famous its even mentioned in the Hungarian national anthem. Tokaji Aszu is produced from Furmint grapes infected with the "noble mold," Botrytis cinerea. Most Tokajis are made by mixing dry wine with puttonyos (baskets) of botrytized grapes; the more puttonyos added the sweeter the wine. The rarest of the rare is called Essencia which is equivalent to a German Trockenbeerenauslese. This distinctive and extraordinary wine can easily last for decades.
1993 Chateau Pajzos Tokaji Aszu Essencia (500 ml), Hungary
Tokaji (known as Tokay in English-speaking countries) is a great Hungarian dessert wine that is so famous that it's even mentioned in the Hungarian national anthem. The wine is produced from Furmint grapes infected with the "noble mold," Botrytis cinerea. Most Tokajis are made by mixing dry wine with puttonyos (baskets) of botrytized grapes; the more puttonyos added, the sweeter the wine. The rarest of the rare is called Essencia and is equivalent to a German Trockenbeerenauslese. Essencia is made from the very richest free-run juice of botrytized Furmint grapes, which barely ferments to about 3 percent alcohol and is especially high in sugar. This distinctive and extraordinary wine can easily last for decades.
Bull Blood of Eger:
http://www.fsz.bme.hu/hungary/cuisine/drinks/eger.html
Hungarian wines in general at Wine Spectator:
http://www.winespectator.com/Wine/Spectator/_notes?Xv11=&Xr5=&Xv1=&type-region-search-code=v18%3AHungary&Xa14=&Xv4=
Hungarian wines (a lot) and Champagnes through Ottos:
http://members.aol.com/HungImprts/Wines.htm
- Joined
- Sep 21, 1999
- Messages
- 762
Speaking of wine and knives.... Has anyone used one of the higher end 'Sommalier' (?SP) tools? I think Kershaw has one and SOG as well. Just wondering if they are worth the $$$.
My favorite wine is grown right here in the Yakima Valley called Bonney Bonair. But I also have a bottle of Beaujolais Nouveau sitting at the ready as well.
Apothecary,
Do a search on Bon Aire Winery for a wonderful Mead. They also do a special blend cherry flavored Mead for Summer Solstice which is fantastic.
Yakima Valley is one of the up and coming Wine Valleys and we have some of the best!
Thought I'd post before this here topic gets locked!
Shawn
My favorite wine is grown right here in the Yakima Valley called Bonney Bonair. But I also have a bottle of Beaujolais Nouveau sitting at the ready as well.
Apothecary,
Do a search on Bon Aire Winery for a wonderful Mead. They also do a special blend cherry flavored Mead for Summer Solstice which is fantastic.
Yakima Valley is one of the up and coming Wine Valleys and we have some of the best!
Thought I'd post before this here topic gets locked!
Shawn
In defense of red wine:
One of the reporters from 60 minutes--Bradley I think--did an interview of the famous wine maker Baron von Rothschild and they were having fish for dinner and the Baron served red wine. Bradley was somewhat taken aback and asked why red wine with fish? His reply was that we only drink white wine when there is no more red wine.
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Hoodoo
I get some pleasure from finding a relentlessly peaceful use for a combative looking knife.
JKM
One of the reporters from 60 minutes--Bradley I think--did an interview of the famous wine maker Baron von Rothschild and they were having fish for dinner and the Baron served red wine. Bradley was somewhat taken aback and asked why red wine with fish? His reply was that we only drink white wine when there is no more red wine.
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Hoodoo
I get some pleasure from finding a relentlessly peaceful use for a combative looking knife.
JKM
- Joined
- Sep 23, 1999
- Messages
- 5,855
Maxwellhouse, ummmm, good to the last slurp!!!
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Take care!! Michael
Always think of your fellow knife makers as partners in the search for the perfect blade, not as people trying to compete with you and your work!
http://www.nebsnow.com/L6steel
Buzzards gotta eat, same as worms!!!
[This message has been edited by L6STEEL (edited 12-10-2000).]
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Take care!! Michael
Always think of your fellow knife makers as partners in the search for the perfect blade, not as people trying to compete with you and your work!
http://www.nebsnow.com/L6steel
Buzzards gotta eat, same as worms!!!
[This message has been edited by L6STEEL (edited 12-10-2000).]
It certainly depends on how good is the white wine that the good Baron makes
.
On the more personal side, I think that the red wine in general is more associated with elegance and sophistication. I find it unjustified and consider it a fashion. Though far from an expert, I personally dislike the sour taste that overruns the subtle aromas of a great wine. (Maybe I have too many taste buds for sour?)
However, there are meals that go better with red wine. Apart these occasions, I would save it all for von Rothschild to his fish.
HM
On the more personal side, I think that the red wine in general is more associated with elegance and sophistication. I find it unjustified and consider it a fashion. Though far from an expert, I personally dislike the sour taste that overruns the subtle aromas of a great wine. (Maybe I have too many taste buds for sour?)
However, there are meals that go better with red wine. Apart these occasions, I would save it all for von Rothschild to his fish.
HM