Water and wine????? It's an oenological blasphemyIt's warm outside so it's wine spritzer time for me. Picked up 2 bottles of a nice white wine and soda water and am gulping it down...
If it's really hot... cold wine
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Wine thread - what are you enjoying?
- Thread starter GD Fan
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If it's really hot... cold wine
It's a beer mug full of ice, add water and wine at about 1:4 ratio, stir and enjoy. I just fill with ice after a couple of them and no soda water.Water and wine????? It's an oenological blasphemy
If it's really hot... cold wine
Two Rieslings and a Cab Franc at Ria's on Seneca Lake; they have just opened their doors this part weekend. The winemaker, Mike Penn, has a remarkable background- this is going to be one of the best wineries in the region within the next couple of years.
My Italian Nonna was from Southern Italy (not as far south as you!), and always enjoyed wine spritzers. Though she did a bit of a twist on Doodski's recipe, red or rose wine, with 7-UP or other citrus soda!
I can not do it!!!!!!!
(Mia zia ha sposato un Siciliano e (grazie a lui) ho scoperto e bevuto i meravigliosi vini della tua regione. Nerello mascalese e' il mio preferito.)
I returned from grocery shopping with 2L of 7UP. It tastes refreshing and wonderful without being sweet sugar stuff when mixed with white wine. If I want sweet sugar I have my Jameson whiskey and Sambuca to mix together.
OK, now it's my turn....the combination of Whiskey and Sambuca?!?!?
Yes! Whiskey and Sambuca more precisely Jameson Triple Distilled Irish Whiskey. In a whiskey glass add some Sambuca in small amount and add about 4 or 5 parts whiskey. Sip slowly.OK, now it's my turn....the combination of Whiskey and Sambuca?!?!?
Yes, I bought a bottle of Argentina and a bottle of Chile wine and both where great. Delicious...
Sea view and wine , summer in Sweden. Nice.
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It was balmy and lightly breezy last night, so a perfect time to sit on my rear deck and drink this beauty. Grenache Blanc-Roussanne blend grown in the northern part of California, inland from Mendocino. Despite 8 years of age, it shows no sign of oxidation, just the great tertiary aromas and lush oily texture of mature Roussanne. Perfect pair with the spinach and cheese bourekas I threw together.
A Bulgarian feta and Georgian Imeruli.
Interesting...
"Georgia has around 60 types of unique cheeses that are unlike one another, such as Imeruli, Sulguni, Narchvi, Chogi, Kalti, Kobi, Chechili, Guda, Dambalkhacho, Meskhetian Tenili, Kazla, and more. They are all a significant part of the Georgian way of life."
To have so many established and renowned cheeses is indicative of societal culture I think.
It's a cuisine that is just starting to get the attention it deserves. Ditto the incredible wines.
Nerello Mascalese is considered the Burgundy Pinot Noir of Sicily.
If you ever get a hold of them, try these:
Homepage
www.gulfi.it
In Sicily, mixing wine with spryte (which in our country is called gazosa) was a practice that was used in the 1950s - 1980s. Now only older people do it, I don't think young people do it.
I have about 6 vintages of Gulfi's Nerosanlore' in my cellar.Nerello Mascalese is considered the Burgundy Pinot Noir of Sicily.
If you ever get a hold of them, try these:
Homepage
Just finished my 2000s, back when it had the tortured spelling of Nerosanlorenzj or something like that!