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Posted: Wed Jan 07, 2009 2:40 am
by Wyldewode
I think I once heard Mario Batali say that it's never a bad idea to pair a food with a wine from the same region. Of course, the world is globalized now. . . but it makes sense that the same things that influence the taste of food (nutrients, climates, etc) would influence the grapes as well.
I (very obviously) am not an expert on wine. But I did recently enjoy some domestic Port. I'll have to save up a bit to sample some of the imported kinds.
And if you are interested in looking about,
this link is to my favorite local wine seller.
Posted: Sat Jan 10, 2009 6:13 pm
by Vader
Wyldewode wrote:And if you are interested in looking about,
this link is to my favorite local wine seller.
Yum
www.brownderby.com/wineproduct.php?pf_id=60534
Posted: Tue Jan 13, 2009 11:11 pm
by Wyldewode
That looks good, Vader! I have to be careful when I go into that store. . . they sell all kinds of amazing gormet food and imported things (like cheese, chocolate, and balsamic vinegar) and I usually spend a lot more than I'd planned to.
![Smile :)](./images/smilies/icon_smile.gif)
Posted: Thu Oct 29, 2009 5:16 pm
by Kaydene
I started drinking very, very dry white wines and now I can't drink any sweet wine without shuddering.
I'd say my favorite would be pinot noir. Any kind will do.
![Smile :)](./images/smilies/icon_smile.gif)
I lived in Napa in my early twenties and was blessed to do so! I'd love to become a better connoisseur, but for the time being, I'm anything but picky. I don't like sweet wine, I don't like merlot.
![Smile :)](./images/smilies/icon_smile.gif)
Posted: Thu Oct 29, 2009 5:42 pm
by wayfriend
Pinot Noir and Pinot Grigio have become our favorites as well. Crisp and dry.
Posted: Fri Jun 11, 2010 11:58 pm
by stonemaybe
New Zealand Savignon Blanc is all very well and good, but my taste buds are going
![Shocked 8O](./images/smilies/icon_eek.gif)
tonight!
![Image](www.majesticinfrance.co.uk/Assets/Majestic/Client/products/F/-/1/F-19117_p.jpg)
Posted: Sat Jun 12, 2010 7:34 pm
by Vader
I think I like the Sancerre you posted a while ago better ... at least it is my favo(u)rite wine for a warm summer evening on the porch, watching the goosberries grow ...
Posted: Sat Jun 12, 2010 7:55 pm
by Menolly
oh...
you are so
wicked, Vader!
"
...watching the gooseberries grow..."
![Image](i23.photobucket.com/albums/b399/Marcster2005/Smileypad/Happy/muahaha.gif)
Posted: Sat Jun 12, 2010 9:49 pm
by aliantha
At the Celtic festival today, I picked up a packet of herbs and directions for making Midsummer mead. The herbs in the kit include rosehips, elderflowers, chamomile, spearmint, meadowsweet and vervain. There's also a small packet of yeast. The additional ingredients are two pounds of honey and a gallon of spring water, and it claims it will make about a gallon of mean in 7 to 14 days. If I start it today or tomorrow, I could have mead for Midsummer! Er, assuming it works. I'll let y'all know.
They had a bunch of other herb blends for making mead, too, but the Midsummer one sounded kind of, y'know, seasonal.
![Wink ;)](./images/smilies/wink.gif)
Posted: Sat Jun 12, 2010 10:00 pm
by Menolly
Oh cool!
If you can find out what type of yeast is included now that you have instructions, I hope you will consider sharing the process of how it is done. I love mead, but have never seen a fermenting kit for it.
Posted: Sat Jun 12, 2010 10:30 pm
by Savor Dam
Indeed. While Menolly was here, Dam-sel and I took her to visit a local meadery, but all we really saw was a tasting room...no production spaces. Their prices were pretty steep, too.
Posted: Sat Jun 12, 2010 10:37 pm
by aliantha
Menolly wrote:Oh cool!
If you can find out what type of yeast is included now that you have instructions, I hope you will consider sharing the process of how it is done. I love mead, but have never seen a fermenting kit for it.
Hunh. Just says "yeast".
Here's a
link to the people who made the kit I bought.
Posted: Sat Jun 12, 2010 10:58 pm
by Vader
Menolly wrote:oh...
you are so
wicked, Vader!
"
...watching the gooseberries grow..."
![Image](i23.photobucket.com/albums/b399/Marcster2005/Smileypad/Happy/muahaha.gif)
Everything darker than everything else.
And thanks for correcting my spelling mistake in "gooseberries". (no irony)
Posted: Fri Jun 18, 2010 3:56 am
by Harbinger
Mad Dog goes well with pizza.
![Razz :P](./images/smilies/icon_razz.gif)
Posted: Fri Jun 18, 2010 12:16 pm
by aliantha
Harbinger wrote:Mad Dog goes well with pizza.
![Razz :P](./images/smilies/icon_razz.gif)
That might be the saddest post I've ever seen in the Galley....
![Laughing :lol:](./images/smilies/icon_lol.gif)
Posted: Tue Jun 22, 2010 3:11 am
by aliantha
Oh fine, I'll double-post.
Today is Midsummer Day, day 8 of the mead-making adventure. Magickmaker and I tasted the brew this evening and pronounced it done. So I poured it off into bottles and stuck 'em in the fridge. And of course we each had to have a glass.
It doesn't seem to have a whole lot of kick to it. I suspect if we'd let it ferment the full two weeks, it would have a higher alcohol content. But it tastes like wine. And Magickmaker likes her wines sweet anyhow.
I got 4 bottles of mead out of the deal. One is going back to the friend who donated an empty wine bottle out of her recycling bin; one will likely go home with Batty and Shara Lunison this weekend; and if there's one left by Sunday, I'll take it to book club.
I would definitely try this again, maybe at Yule. But I would buy another kit, and not try to use a recipe from the intarwebz. Gotmead.com has a ton of recipes -- and technical terms and advice on buying specialized equipment and so on. They just generally make it into a freaking science. *Way* too technical for me.
Happy solstice, everybody!
Posted: Tue Jun 22, 2010 4:01 am
by [Syl]
I now feel less guilty for only giving my last batch three months.
![Wink ;)](./images/smilies/wink.gif)
If only it took me that long to drink all five gallons of it.
My next one is going to be a melomel. I'm going to use peaches and lime and call it diamondraught.
Posted: Tue Jun 22, 2010 4:05 am
by aliantha
Cool, Syl!
The recipe in this kit produces what the directions call a short mead -- because it doesn't have to ferment very long. Perfect for people with short attention spans like me.
![Wink ;)](./images/smilies/wink.gif)
Posted: Tue Jun 22, 2010 10:18 pm
by Wyldewode
Awesome! I think I may have to give making mead a shot.
For some reason, this just reminded me that my godmother is given to making various homemade fruit wines. I shall have to have her teach me to make a batch.
Posted: Tue Jun 22, 2010 11:23 pm
by Menolly
aliantha wrote:Syl wrote:aliantha wrote:I would definitely try this again, maybe at Yule. But I would buy another kit, and not try to use a recipe from the intarwebz. Gotmead.com has a ton of recipes -- and technical terms and advice on buying specialized equipment and so on. They just generally make it into a freaking science. *Way* too technical for me.
![Smile :)](./images/smilies/icon_smile.gif)
I now feel less guilty for only giving my last batch three months.
![Wink ;)](./images/smilies/wink.gif)
If only it took me that long to drink all five gallons of it.
My next one is going to be a melomel. I'm going to use peaches and lime and call it diamondraught.
Cool, Syl!
The recipe in this kit produces what the directions call a short mead -- because it doesn't have to ferment very long. Perfect for people with short attention spans like me.
![Wink ;)](./images/smilies/wink.gif)
I would love to do the all-out method like on gotmead.com, but the jargon totally flies over my head. If it could be put in total amateur newbie terms though I would definitely give it a try.
I want to make some diamondraught, and maybe bring some with me to next summer's elohimfest to share with everyone...