Have you learned anything here, this year?

Have you learned or gleaned anything in particular to add to your wine knowledge from this website?

This year I learned about Sherry. Thanks to the Wine Focus topic initiated by Otto. In the space of a month, I tried all of the styles. From Fino to PX and eventually settled on Amontillado as a favorite. Until then, I had never had Sherry beyond the taste of a Bristol Cream that my grandmother used to keep. Just awful stuff that colored my view of sherry for decades afterward. Now its become my apertif of choice in the evenings. I have yet to find it a good match for food. Too spiritous to my tastes for that, but just fine by itself.

Just a great place. Thanks Robin!

Richard

Sure.

I learned that EARL is a very popular name for French vignerons and
SARL are the cousins in the business

Seriously, this board is a wealth of stuff you just can't ask the inlaws or always find in books.

Among other things I learned that Robert Mondavi Oakville Cabernet Sauvignon in recent years has been produced from replantings--i.e., young vines, and that the style of Beaulieu Vineyards Georges de Latour has also changed this decade with riper fruit. I also learned that Gary Farrell no longer owns the winery bearing his name in Sonoma County.

I have learnt more about Muscadet and how it can age. Sorry to say that none of the good stuff makes it up here!!
I have also found out that Portugal seems to be badly represented in the US and also that there are some Argentina fans here who seem to enjoy the malbecs available on store shelves.
Finally, great to see forumites posting from their wedding celebrations!!! Hey Joe, you de man!

I have also enjoyed the research that Bob Ross presents to us all. What a lot of hours he must put in here!
David B. has also done much for us part-time German wine lovers! Thanks.

I have learned much indeed. TNs, especially of wine I own or am interested in have been invaluable. Questions I've had have been well received by so many who know so much more than I and they have offered their fair share of answers/opinions. I have really learned a lot from individuals like Maria Samms, Jenise, K. Story and Cynthia Wenslow, who ask the questions I didn't even know should be asked. To think that a guy in Sweden with a Muppet chef avatar, Daniel K, took time to answer me is humbling! And an offline or two have allowed me eat and drink well with new friends and perhaps that is what is most important.

Yes, I enjoy the offlines too. I am teaching parttime on Saturdays in January so won't get up to DC for Restaurant Week but maybe I can get there the last weekend in March (the week after Easter.) You DC area folks may want to check on the Restaurant Week offerings in January. I particularly enjoyed a meal at Lavandou (same block as Dino's) during a previous Restaurant Week.

Will do, JC. I really like Restaurant Week. As was pointed out to me recently, a place like a well known steakhouse, Charlie Palmer's, for instance, is likely to have better fare for Restaurant Week than a restaurant that has no real specialty since their reputation is riding on what they serve to a greater degree.

I think the main thing I have learned is to trust my own taste. I have learned that finding out what I don't like is almost as valuable knowing what I do like. The varying tastes of the many different contributors (thank you, one and all) has given me more confidence in my own. I have learned that there are good wines for every taste at reasonable prices and there is virtually no limit to the possibilities. (Too much wine, too little time. )

Thank you all,
Glenn

Have you learned or gleaned anything in particular to add to your wine knowledge from this website?

This year I learned about Sherry. Thanks to the Wine Focus topic initiated by Otto. In the space of a month, I tried all of the styles. From Fino to PX and eventually settled on Amontillado as a favorite. Until then, I had never had Sherry beyond the taste of a Bristol Cream that my grandmother used to keep. Just awful stuff that colored my view of sherry for decades afterward. Now its become my apertif of choice in the evenings. I have yet to find it a good match for food. Too spiritous to my tastes for that, but just fine by itself.

Just a great place. Thanks Robin!

Richard

So Richard, which sherries have you taken to? I first began to explore wine in Seville Spain, which is only about 40 (or less) miles north of Jerez where sherry is king. I love the dry sherries such as Tio Pepe, and La Ina both of which are Finos. I love the dry white sherry known as Amontillado. I enjoy most any of the dry sherries regardless of color. Fino and amontillado sherries should be served cold as it says on the bottle Muy Frio.

You say that you have yet to find sherry that goes with food, here is a tip. Try some fino, on the Plaza de Espana while watching the gypsies dance the flamenco, and you consume cold cooked langostinos. I will have to think on it for a while, but I suspect I can come up with other foods to have sherry with. Gawd, what a time that was. Thanks for the memories.

Hi Bob,

Really, the only thing available down here is Lustau. Just the regular line. None of the Almacenista or Gran Reservas seem to be available. I really like the Lustau Los Arcos Dry Amontillado served at room temp. It brings out the initial fleeting caramel sweetness on the tip of the tongue before following with the intense nuttiness at mid-palate and the finish. I tried serving it cold, but it loses some of layers of flavor.

Fino and manzanilla work Ok cold, but really…even with those, I prefer them at room temp. I thought the Palo Cortado a bit too spiritous for me, but liked the Don Nuno. I don’t like any of the sweet sherries I’ve tried so far, but I’ve never been a big fan of any kind of sweet wines. A hint of sweetness is nice, but the thick cloying sweetness of the East India Solera and the PX or cream styles are not for me.

I’m still looking for any type of VOS Dry Sherry in the local market. But they are hard to find.

Some of the Alvear range is available down here, but I much prefer Lustau.

Richard

I agree that the Lustau sherries are good, and they are also available here (well not here in Lexington, but in Ky). Strange in my mind though that you like the fino and amontillados at room temp. Still cold boiled shrimp with either is hard to beat, again IMO.