StevieM will not like what you just said.
So just outta interest, if losing the Derby..(the impromptu wine thread)
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StevieM will not like what you just said.
I play fretless because I'm a violist, and cannot get used to frets.
Championship lol
What happens if a new manager comes in and loses them?
You've clearly been drinking the wrong Shiraz [emoji6]
I wake up to this shit - the world's gone mad [emoji6]
This is going to sound weird... But from a PR perspective FSG are probably better off sticking with Rodgers until Christmas. We have a lot of difficult away games in the next couple of months...if he loses a few - which is very likely. FSG can suggest that they gave him the opportunity to turn it around. Our run in is favourable in the second half of the season and would allow whoever replaces Rodgers the opportunity to get a few wins and potentially a bit of a run going... FSG then look like heroes and we start worshipping the next messiah (at least until 2017)
Haha, what's your fav vino Stevie? Those two are grand along with a nice deep red from Cahors (Malbec predominant grape)
It's impossible to identify a favourite wine.
If it's white, I mostly drink Riesling or Chardonnay and rarely drink Sauvignon Blanc.
If it's red I mostly drink Shiraz/Syrah, Pinot Noir, Grenache or Cabernet Sauvignon.
I rarely drink Gamay, because it's not very common over here, neither is Côt - I quite like Malbec, which is grown here, but Tannat, is hard to come by.
At the minute, I'm loving Eden Valley Shiraz & Riesling, Barossa Grenache, Mornington Peninsula Pinot Noir, Yarra Valley Shiraz.
If probably throw in Cote Rotie Syrah and & Priorat Garnacha, maybe a bit of Piedmonte Barbera and Oregon Pinot.
Cool climate Shiraz/Syrah is probably my favourite style - from Cote Rotie, Hawkes Bay, Eden Valley, Grampians, Tasmania or such like.
What's your view of Carmenere, Stevie? I've had some lovely stuff from Chile (one of my favourite wine countries) in my time.
I've had a few Carmenere - can't say I have either a negative or positive opinion.
It's certainly a wine that Chile hangs it's hat on as a point of difference.
I have a Chilean Carmanere blend at home made by an Aussie wine maker that I'm interested to try - I'll let you know how I go.
I should probably create a wine thread and post some regular stuff in there - I know there's a few wine lovers on here.
Even Skully likes his McLaren Vale reds [emoji6]
It's certainly a wine that Chile hangs it's hat on as a point of difference.
I have a Chilean Carmanere blend at home made by an Aussie wine maker that I'm interested to try - I'll let you know how I go.
I should probably create a wine thread and post some regular stuff in there - I know there's a few wine lovers on here.
Even Skully likes his McLaren Vale reds [emoji6]
@ Judge Jules
Try this if you can find it - cheaper than Cloudy Bay
http://www.ministryofdrinks.co.uk/?product=konrad-sauvignon-blanc
Try this if you can find it - cheaper than Cloudy Bay
http://www.ministryofdrinks.co.uk/?product=konrad-sauvignon-blanc
I've actually started to enjoy the odd glass of red.
This after years of trying reds & never finding any I liked.
A few weeks ago I did a lamb shoulder in red wine casserole cos we were going our for the day & wanted something ready for when we got back. I grabbed almost at random one of the bottles of red from the drinks cupboard (we get bought loads as gifts) & when we returned home the bottle was on the side, I poured myself a glass & really enjoyed it.
I've tried a few since & have enjoyed some of them. Unfortunately I've been trying them without paying attention to what they actually were!
So, suggestions to try to expand my red wine drinking world from a solid base point (basically so I know what broad types I like) I like dry whites, nothing too fruity or sweet (if that helps) would be more than welcome.
This after years of trying reds & never finding any I liked.
A few weeks ago I did a lamb shoulder in red wine casserole cos we were going our for the day & wanted something ready for when we got back. I grabbed almost at random one of the bottles of red from the drinks cupboard (we get bought loads as gifts) & when we returned home the bottle was on the side, I poured myself a glass & really enjoyed it.
I've tried a few since & have enjoyed some of them. Unfortunately I've been trying them without paying attention to what they actually were!
So, suggestions to try to expand my red wine drinking world from a solid base point (basically so I know what broad types I like) I like dry whites, nothing too fruity or sweet (if that helps) would be more than welcome.
This!
Ive got quite a specific kind of wines I like so probably wouldnt be of much help.
I like oaky, smokey tasting wines, I dont like fruity fragrant ones.
Valpolicella is probably my favourite wine.
Is that not a bit low on the old expectation scales GT?
Surely the point of appointing a newman is that we would expect to win or at least compete in those games? Otherwise arent you really saying Mr Rodgers is doing an ok job and results will be what they will be?
I dont know either way to be honest. I just want to care again.
Anyway, back to the original point. What kind of fan would want us to get beat to force the issue? It's gonna happen sooner or later, anyone who comes in now would have to be a fucking genius to rescue this squad in the space of less than a season, so I ask again, what gain is there from wanting us to get beat? That he might go this week instead of next? Get fucked, it's THE FUCKING DERBY.
Valpolicella is supposed to be light & fragrant in style - well the basic stuff is - so I'd imagine you're drinking stuff with a bit of time in barrel.
I'd imagine you'd love Riserva or Gran Riserva Tempranillo from Rioja or Riberio del Duero or Barolo/Barbera.
Pinot Noir is a good red wine to start on IMO. It's a gentler wine than some reds, but if you like it there's a wide spread of quality which you can keep sampling and drinking as your tastes develop.
Merlot is another that a newcomer to reds might well take to from the gentler end of the scale. I prefer Pinot Noir myself, but there are some nice Merlots out there and it sometimes has a bit more oomph than Pinot.
Cabernet Sauvignon, my personal favourite, is often a smooth wine as reds go, but not always. I haven't been to Lidl for some time now but they used to do a S.African Cab Sav which felt almost chewy when you drank it! Smooth or otherwise, Cab Sav is stronger stuff than either of the above overall.
Stevie's favourite, Shiraz (sometimes known as Syrah), is an acquired taste. It has a very definite flavour, which to me tastes positively tarry, and TBH I'd never choose it in preference to Cab Sav. Some swear by it though, and will tell you it's particularly good with strongly flavoured roast meats.
A general word about where wines come from: don't fall for the French vanity/con trick of assuming their wines are the best. Some of them are magnificent but some are a good deal less so, and I often find I prefer wines from newer wine-producing countries (Chile, Oz/N.Zealand, S.Africa).
Most whites can be made in a dry style - but there's a difference between fruit sweet and sugar sweet - so a wine can be dry but still have fruit sweet characters.
I'd suggest maybe she he of the Spanish whites - an Albariño, maybe or try some Italian varieties like Fiano or Vermintino.
Chablis might be another option - minerally & austere.
Pretty much all red is dry.
Maybe have a look at some southern Rhone Reds - Châteauneuf-du-Pape. You should be able to pick up a Guigal Côtes du Rhône for a reasonable price.
Pinot noir is a good bet, as it's generally easier to drink. Burgundy reds are usually earthier in style. German Pinot is good.
Central Otago in NZ will be a heavier, dryer style - but it's rarely cheap.
Oregon Pinot I've tried has been much richer in style.
Maybe look for a Nebbiolo or a Barbera from Piedmonte.
Aussie Cabernet from Margaret River or Coonawarra or Californian Cabernet might be another option.
That's a style where some dried grape skins are used to enhance tannin, colour and phenolicsz
Basic Valpollicella is like basic Beaujolais - soft and easy to drink. I mean, depending on how you make the wine, you can add texture and body.
Ripasso should, by definition, be much more full bodied than standard Valpollicella.
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