• QuadraphonicQuad welcomes you and encourages your participation! Treat all members with respect. Please keep all discussions civil, even when you have a strong opinion on a particular topic.

    Do not offer for free, offer for sale, offer for trade, or request copies or files of copyrighted material - no matter how rare or unavailable to the public they might be. We do not condone the illegal sharing of music. There are many places on the internet where you can participate in such transactions, but QuadraphonicQuad is not one of them. We are here to encourage and support new multichannel releases from those companies that still provide them and as such the distribution of illegal copies of recordings is counter-productive to that effort. Any posts of this sort will be deleted without notification.

    Please try to avoid discussions that pit one format against another. Hint for new users: make liberal use of the search facilities here at QuadraphonicQuad. Our message base is an incredibly rich resource of detailed information on virtually all topics pertaining to surround-sound. You will be surprised at what you can find with a little digging!

The QuadraphonicQuad Wine Thread

Help Support QuadraphonicQuad:

fredblue

2K Club - QQ Super Nova
QQ Supporter
Joined
Mar 30, 2009
Messages
23,227
Location
London, England
Adam @fredblue keeps harping about Port....so I had to do some research as I've never had port. Hmmmmm. Originated from Portugal! I didn't know that.....PORTugal. Imagine that.

Port wine is typically richer, sweeter, heavier, and higher in alcohol content than unfortified wines. This is caused by the addition of distilled grape spirits to fortify the wine and halt fermentation before all the sugar is converted to alcohol, and results in a wine that is usually 19% to 20% alcohol.

Port is commonly served after meals as a dessert wine in English-speaking countries, often with cheese, nuts, and/or chocolate; white and tawny ports are often served as an apéritif. In Europe all types of port are frequently consumed as aperitifs.
you betta believe it baby, its the dog's danglies! (i'm gonna be hiiiiiiigh as a kite in about half an hour) 😋 🍷
 

jhw59

Senior Member
Joined
Apr 22, 2009
Messages
238
Location
washington dc metro
My magnum of
2005 Domaine Font de Michelle Châteauneuf-du-Pape Cuvée Etienne Gonnet
was in a great place last night with grilled carne asada and golden mashed potatoes. I usually save the mags for wine dinners but not going to any wine dinners or any dinners for a while.
 

Glenshoreham

Well-known Member
Joined
Dec 26, 2018
Messages
127
Location
Melbside
I hear that. 😰 I only have a few magnums, one of which I'd been saving for years, expressly to open at my parents' 40th wedding anniversary. That has just gone by, and we're unable to celebrate it. :( Lucky that one has a year or two left in it.
 

doppelbock

2K Club - QQ Super Nova
Joined
Jul 1, 2005
Messages
2,193
Location
Albuquerque, NM
We opened this one last night to have with our steak - a 2012 bordeaux blend from Cathedral Ridge Winery (Hood River, Columbia Valley, Oregon).
 

GOS

2K Club - QQ Super Nova
QQ Supporter
Joined
Apr 23, 2013
Messages
13,210
Location
Central Illinois
Here is one of my all time favorite cabernet's. As you see, at Binny's, it runs in the mid teens. To my palate, the flavor is simply outstanding. I've had wines in the $100 range that don't come close. In my goofy little town, they have this exact wine going for $12.99 a bottle. Wonderful!!

1589935554447.png
 

GOS

2K Club - QQ Super Nova
QQ Supporter
Joined
Apr 23, 2013
Messages
13,210
Location
Central Illinois
View attachment 50959

I've been enjoying this bottle over the past few days. Beautiful deep, inky color, good fruit, hint of spice. It definitely improves as it breathes. If you have a bottle cellared, now is a good time to drink it!

I also used some to deglaze a pan and the sauce was magnificent. 😋
Man, using a nice red for deglazing is the way to go! I love to use a strong cabernet to add to a crockpot, along with a nice beef roast. Wow!!
 

doppelbock

2K Club - QQ Super Nova
Joined
Jul 1, 2005
Messages
2,193
Location
Albuquerque, NM
Spaghetti dinner...something to pair with that....gotta go with a sangiovese/chianti or a dolcetto...so how about this 2012 dolcetto from Hye Meadow (Hye, Texas, grapes from NM). Nice wine, really good in fact. When we were there we got 2 bottles and vowed to stash one for a year or two, aged beautifully, wonderful with the homemade tomato meat sauce on the pasta.
 
Group builder
Top