oregonblitzkrieg
New Fish
Red or white?
Moscato and White Zin are my personal faves.
Moscato and White Zin are my personal faves.
Wine Pole
- Thread starter oregonblitzkrieg
- Start date
White wine gives me reflux.
Mrs. Throbber v2.0 gets way more horned up with red than white, too.
Mrs. Throbber v2.0 gets way more horned up with red than white, too.
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A bottle of white, a bottle of red
Perhaps a bottle of rose instead
We'll get a table near the street
In our old familiar place
You and I, face to face
A bottle of red, a bottle of white
It all depends upon your appetite
I'll meet you any time you want
In our Italian Restaurant
Perhaps a bottle of rose instead
We'll get a table near the street
In our old familiar place
You and I, face to face
A bottle of red, a bottle of white
It all depends upon your appetite
I'll meet you any time you want
In our Italian Restaurant
Pitchfork51
Active poster
Bitchfork took the sommelier classes in college
Pinot Noir
2016
2016
While it doesn’t have the variety that WA does I enjoy the OR wine country much more. Way more scenic and looks like the burgundy country side. WA wine country is too arid. Plus we mostly drink Pinot Noir anyhow for reds and OR has all the good whites and rose.
Pitchfork51
Active poster
Classy post
Classy poster
Pitchfork51
Active poster
Where the rose at bich
Pitchfork51
Active poster
It coats the teeth so the fondue doesn't stick you bum trash
minion_doog
New Fish
It (should be) is widely known that red wine is the gateway to anal. With girls
Man cannot live by coeds with daddy issues alone.
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NoWarningJustDawg
New Fish
Invalid Pole; lacks Abundance.
Actually, plenty of both I like and don't like.
Too many diacetyl and oak bomb Chardonnays out there but crisp off-dry Riesling is fantastic. Or fully dry Sauvignon Blanc if not from too cold a climate; don't like feeling like I'm drinking green pepper juice. And a high-quality Tokaji once in a while; yum.
Good Tempranillo and Malbec and Pinot are special IMO, but some other reds are too savory for me. I love mushrooms and smoked meat, just not in my glass, and "tar and asphalt" are never going to be adjectives describing something I want to put in my mouth. I dilute my meh Syrah about 50/50 with Grenache to get to something I enjoy.
To each their own.
Cheers--
Actually, plenty of both I like and don't like.
Too many diacetyl and oak bomb Chardonnays out there but crisp off-dry Riesling is fantastic. Or fully dry Sauvignon Blanc if not from too cold a climate; don't like feeling like I'm drinking green pepper juice. And a high-quality Tokaji once in a while; yum.
Good Tempranillo and Malbec and Pinot are special IMO, but some other reds are too savory for me. I love mushrooms and smoked meat, just not in my glass, and "tar and asphalt" are never going to be adjectives describing something I want to put in my mouth. I dilute my meh Syrah about 50/50 with Grenache to get to something I enjoy.
To each their own.
Cheers--
ThomasFremont
New Fish
In a vacuum I’d say red, but it definitely depends on what you are going to eat. Wine is the best alcohol to augment a meal, if chosen carefully.
greenblood
New Fish
This is tough to answer. Both can be great and both can be bad.
I've had kick ass Sauvignon Blanc, Pinot Gris, Rose, etc. I've also had kick ass Merlot, Pinot Noir, and Syrah.
On a hot day, I'll take a good dry white, but on a cold day I tend to lean toward reds.
During lunch and afternoon hours, I like whites, and at dinner I like reds.
Whites are also great when paired with light pasta, fish, and chicken. Reds go better with heavier pasta and beef.
I guess abundance?
I've had kick ass Sauvignon Blanc, Pinot Gris, Rose, etc. I've also had kick ass Merlot, Pinot Noir, and Syrah.
On a hot day, I'll take a good dry white, but on a cold day I tend to lean toward reds.
During lunch and afternoon hours, I like whites, and at dinner I like reds.
Whites are also great when paired with light pasta, fish, and chicken. Reds go better with heavier pasta and beef.
I guess abundance?