Excellent article in The INVESTOR'S BUSINESS DAILY 8-4-2000 entitled "Choosing Right Wine Glass Deepens Flavor" on the front page. You can purchase one for each type of wine if you are a "fanatic"--BUT 4 styles should do for most wine lovers. Read On and enjoy- -I'm having a 1999 Chateau Ste. Miichelle Johannisberg Riesling with the "Seafood Stew" my wife is making-a recipe from the Robert Mondavi website,this evening made with fresh Mississippi Gulf Coast Fish and Shrimp.Burp!Saglek
I haven't seen the IBD article, but if they are hawking Riedel glasses, I have to say I just love drinking from mine and I throw them in the dishwasher too! They bring out the best in the wine.Jeffrey
Yes, Riedel--I checked out there website and it has a LOT of info to wade thru. There glassware is available here on the Mississippi Gulf Coast at Albertson's in Gulfport.The article also mention that you can do fine with just 4 sizes--BUT which four sizes ???? Would be the best as there website lists manymany glasses.Any suggestions?? Which sizes do you prefer-the big ones (such as in restaurants) look really "neat" especially to impress guests (what a phony-huh!). I can serve them the "cheap" stuff and they would still be impressed--no?? I have lived on the California Central Coast for years--Santa Barbara and San Luis Obispo counties and sure miss the availability of good wines from the wineries--not the stuff that has been heated and cooled time and again in some wherehouses.I go for the mid-priced wines that I can enjoy with a great meal at home.Sloshing ON,Saglek
I have a medium Vinum that I use for Cabernet-Bordeaux-heavy Chardonnay stuff, a slightly smaller and taller glass for most other whites and the lighter reds, Champagne flutes for bubbly and smalls for aperatifs and dessert wines.I serve my guests cheap wine in the cheap glasses, unless they are someone who truly appreciates fine wine, but I have very few of those friends near where I live.Jeffrey
Thanks,You can go to www.riedel-crystal.com and WOW what a selection of glassware.BTW what are your "everyday" whites and reds?In what state do you reside? Anywhere near California?Slosh ON,Saglek
I use the Vinum Rheingau, Chardonnay, and Bordeaux. I'd add the Champagne glass, but it just so happens that the champagne flutes in my formal crystal are practically the same shape, and have the nice thin rim. The Chardonnay is by far the most versatile glass; good for not only chardonnay but also sauvignon blanc and even rose. Riedel recommends serving Sauternes in the Chardonnay glass, but I prefer it in the Rheingau.I have conducted comparative blind tastings of the same wines in different Riedel crystal, as well as my formal crystal, and a standard glass, and the proper Riedel glass always wins decisively. It's truly amazing.
Saglek,I am a former CA transplant to Louisville, KY where wine is an enigma to most. Selection here is terrible because there is very little allocated to this area, and some wineries boycott KY because of archaic distribution laws recently enacted. I fully support the boycott, I wish ALL wineries would boycott KY, then we would see some changes in the law.Fortunately, I have the ability to travel to Napa/Sonoma/Temecula regularly and can legally ship wine to myself from the wineries. I have about 35 cases laid down right now and would like to build that up to about 80-100 in the next five years. I probable have about 15-20 bottles of whites in the cellar, mostly oak-aged chardonnays, the rest are reds and a couple of cases of champagne.My everyday reds are usually V. Sattui Red Table wine, Merlot, Zinfandel or Cabernet. My favorite varietal is the Petite Sirah, but V. Sattui does not grow those.I mostly drink whites with fruity character with fruit/cheese appetizers, and Chardonnay with poultry. I prefer light reds or champagne with seafood, heavier reds with beef, rich pasta dishes, and mexican food. One or two glasses of red per day has reduced my cholesterol from 215 to about 180. I can not attribute it to any other cause, as I have made no other changes to my diet or lifestyle that would account for it, and I am older now, cholesterol should be going up, not down. Correction, I have become much closer to Christ in the last 7 years, it could be the power of prayer too.Jeffrey
<<One or two glasses of red per day has reduced my cholesterol from 215 to about 180.>>I had my cholesterol checked once, I had just eaten a hickory burger (burger, cheese, ham, onion, BBQ sauce) and a plate of fries, along with three glasses of red wine. It was 108. I have maintained that diet ever since.
Man, thats the greatest news.So,I'll have to take a cooler with me to the burger joints--3 glasses after the meal.And "Monsieur" what is your recommendation for Le Wine with the Grande Mac,or Wendees etc.SeriouslyLOLAppreciate your posts regarding the glasses,what state are your writing from??From the Mississippi Gulf CoastSaglek
Jeffrey,I lived in Ca for over 25 years.Glendale College --CSU,Northridge Glendale,Simi Valley, Ventura,Santa Barbara,Santa Maria,Lake Isabella,Atascadero (San Luis Obispo County)You had to say Mexican Food--love it -lived in Mexico City in 1969 and tripped on down to Acapulco on weekends,to "soothe" my distraught heart after a divorce in the Chicago Area (home town). Sure miss the Mex food from CA,although I am blessed with my wife being a gourmet cook (a Frenchy who also loves wine.OK French-American (politically correct))and since she lived in LA since 1969,can make some pretty good MEX.But tortillas that are any good are hard to find down here.Remember Christ had wine at the last supper and the marriage feast at Cana (sp)-so IMHO the bible says its OK.I keep about a dozen bottles around as they don't last that long. V. Sattui ?? fill me in ??Whites with cheese--we gained pounds upon pounds when we were in Ca and were doing BRIE and Camenbert, but Man was it delish. What cheeses do you prefer?Champagne with seafood--hmm--We get shrimp off the boat on the way home from work--small to medium $2-$2.50 lb--Large $3 lb. ho hum.Slosh OnFrom the Mississippi Gulf Coast (you are not that far away,and there are 16 casinos down here in the Biloxi-Gulfport area--26 miles of white sugar sand beach--moved down here because I couldn't afford Santa Barbara,but the ride down US 90 along the beach is just as beautiful)Saglek
<<So,I'll have to take a cooler with me to the burger joints--3 glasses after the meal. And "Monsieur" what is your recommendation for Le Wine with the Grande Mac,or Wendees etc.Seriously>>First off, it was a quality restaurant, not a burger joint; second, I'd lean towards Zinfandel.On that note, I hear the Riedel Zinfandel glass is an excellent compromise for chardonnay, zinfandel, and cabernet if you are only to get one glass. However, I've never tasted out of that glass.I'm in VA.
Saglek,I'm in ABQ right now, getting ready to head out for some real Mexican food. Does your wife have a single sister?V. Sattui is one of the oldest wineries in CA, and they have more medals than any other winery in the US. All of their wines are priced to reflect excellent value - if you pay $12 or $75, you get more than you pay for IMO. They only sell to the public from the winery, they do not sell to retail outlets. If interstate shipping is not a problem in your state, you can order online here:http://www.vsattui.com/They are still family owned and operated and very proud of the product they ship. Last year they just introduced a dark red Champagne that is excellent with salmon. I haven't been stung on any of their wines, highly recommended for the value.Jeffrey
>>Whites with cheese--we gained pounds upon pounds when we were in Ca and were doing BRIE and Camenbert, but Man was it delish. What cheeses do you prefer?I grew up in Wisconsin where cheese is a way of life. I like Brie covered in apricot preserves and wrapped in sheets of phyllo dough, then baked. There are some good cheddar cheese crocks with port wine, jalapeno jack cheese, smoked muenster and swiss. I haven't found a good wine for bratwurst, though. German style reisling is not bad, but good beer still seems to be best with brats.Chilled shrimp with cocktail sauce needs a blush champagne, warm spicy shrimp can take something a bit more hearty, I would suggest a Syrah or Shiraz.Most people in Santa Barbara can't afford Santa Barbara.Jeffrey
Jeffrey,You did it again--when my wife sees that Brie recipe,I know she will make it! And we will end up looking like "Rosanne" and her husband.Oh well.V. Sattui picture on their home page reinds me of the Inglenook Winery,with that "tower"There was a family winery outside Atascadero that made good "jug" wines thats all the sold--PESENTI WINERY--good stuff for Eyetalian food--reds.My favorite is Barbera,but nobody carries it because it is just too intense and "strong" (Nebbiolo etc.)Yes,we have a problem with interstate shipping but people have been getting around it--some by error and some buy shipping to AL or LA,which is close by.There is a winery in Louisiana (believe it?) called Pontchartrain (sp) and they have a website,mostly Semillion grapes I believe and they have a Jazz weekend etc.-never been there ,but will have to try it.Born in Evanston,IL--been to "cheese heaven" many times--Lake Geneva,vacations etc. in Wisconsin. In fact a kid I grew up with lives in Mosinee??(Wausau) and just retired and wants to come down to the gulf coast to visit--tell hime to exchange his tires for wheels of cheese and roll on down,And furthermore Bratwurst--Oh No! This poor Polacks body will never be the same. Oops Polish-American.Saglekski
Jeffrey,Pesenti Winery is in Templeton,CANow from "DA BOSS" on bratwurst--(my wife has owned her own spice blend business--so "no amateur")Hi- The Brats gave me an idea to try. I usually simmer Brats in beer. Never thought of trying them with wine, but I'm going to try simmering them in Gerwertztraminer. Put them in a covered pan with about 1/2 cup Gerwert., (that's for 4 Brats) simmer about a half hour or so, remove lid and let wine boil dry, and browning Brats a little. Serve with the wine (for drinking that is). This also might work with a good rose.As for the Brie with apricot preserves etc.--I won't even go there!Enjoy, Elaine
>>Jeffrey,Pesenti Winery is in Templeton,CANow from "DA BOSS" on bratwurst--(my wife has owned her own spice blend business--so "no amateur")Hi- The Brats gave me an idea to try. I usually simmer Brats in beer. Never thought of trying them with wine, but I'm going to try simmering them in Gerwertztraminer. Put them in a covered pan with about 1/2 cup Gerwert., (that's for 4 Brats) simmer about a half hour or so, remove lid and let wine boil dry, and browning Brats a little. Serve with the wine (for drinking that is). This also might work with a good rose.As for the Brie with apricot preserves etc.--I won't even go there!Enjoy, Elaine<<Elaine and Saglek,Let me know how the brat recipe goes - it could work! I have several friends who are professional chefs and have learned the basics from them. One of my favorite books is by Madeleine Kamman called "The New Making of a Cook: The Art, Techniques and Science of Good Cooking."The food in Napa is every bit as enjoyable as the wine! I love the Culinary Institute Greystoke restaurant.I guess that's a negative on an available sister then : (Jeffrey
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