So going back to the thread that 404'd, I don't know who you think you're kidding but Tondonia uses a shit ton of oak, you just don't object because they age it adequately before releasing the bottles for NPCs to open, and Suckling or Feiring or some such person said it was ok for you to like itSorry I wasn't part of that discussion I just found the thread in the archives and realized wine threads are dying because I haven't been coming here much latelyDrinking a great rias baixas tonight, what are you winos having? If this thread 404's don't blame me it wasn't my fault
dry wine is garbage trash. i don't know why people like it. i like bitter black coffee and squeezing tannins into my tea, so i have an adult palette. and i tolerate alcohol fine, i can drink a spicy whiskey. dry wine is not for drinking
>>22097637What do you mean by "dry" like how many grams per liter of residual sugar do you prefer as a floor. And how do you feel about shampain where they dose the bottles with exogenous sugar is that an abominacion is pet nat the only legal form of bubbles
>>22097653i don't know. they ferment it long enough that it has no more sweetness anymore. that's what i consider dry.
>>22097661Ok I guess that's vaid. I do love me some sub-10% ABV kabs and I think it's kind of silly that it's considered an unserious wine because I am very serious in my desire to drink the whole bottle for myself when I open one
Not really wine, but I bought a bunch of sweetened mead thinking it was dry mead and fuck is it disgusting.
>>22097632I don’t think anyone was denying tondonia is oaked to fuck, just someone was saying bosconia achieves a better balance
>>22098165Is there a bosconia white or are we talking about different things here?
>>22098169>>22093416>Tondonia gets names dropped cause it's their flagships label. But bosconia which is their 2nd tier label is more "Burgundian" (their words not mine). I've always enjoyed it over the Tondonia which is just an oak bombso he’s saying bosconia (red) is a less oaked version of the tondonia
>>22098208I know the red is more popular and common but for some reason "tondonia" makes me picture the white (or the orange)
in sicily fra
Muscadet with Salt n Vinegar chips
Going to a seafood restaurant with my parents, time for my dad to insist on getting a supertuscan
>>22099377Based and boomerpilled
>>22097632lmao @ how you made a whole new thread just to disagree with meI never said that Tondonia doesn't use oak, just that they don't use (much, if any) new oak that imparts oak flavours on the winebtw fuck Suckling and his points inflation and that vinegar merchant Feiring, I do not fear new oak
>>22100613Well I really just wanted to blogpost about the rias baixas but these threads tend to die younger than a beajolais nouveau, so thank you for contributing to the (You) count
I want to become a master somm
>>22101254>I really just wanted to blogpost about the rias baixasFor me, it's albariño.
>>22101676but why
>>22102162just to dab on people that take wine too seriously mostly I dont think I have the money to sample enough though
I just had a kelly fox mirabai for the first time last night. It was good.
>>22102188>take wine incredibly seriously to dab on people who take wine too seriouslybizarre
Found a moderately respectable mosel 'sling for a highly competitive price on the website of a nearby wine shop. Went there to grab it, searched the whole store, couldn't find it anywhere. Finally asked and the guy dug out an extremely pedestrian bottle from the same producer, like the one they make for bulk wedding buys where the bridesmaid really isn't into wine but the wine shop won't carry anything shittier. And when I turned up my nose at it (which I felt I was within my rights to do) I got a vibe like he thought I was being a drama queen.I am about 95% sure this was the same guy who tried to meme me on domestic takes on various german wines about a year ago. Tall, 30-ish black guy, bit of a dudebro, highly opinionated. I think it's him. Specifically giving me the hard sell on why some american take on it is better after I came in for a specific german wine and how I'd be surprised at the things they're doing at such-and-such a wine producer. He didn't say it out loud this time but I'm sensing a pattern. I don't even have anything against american riesling, in fact I hype it to my friends at the expense of my credibility, but sometimes you get the itch for a very specific profile, right? Is that so unreasonable?Anyone else have Comic Book Store Guy at their wine shop, where his opinions are so overbearing you kind of avoid him when you're shopping there?
>>22104242I haven't ever experienced this at a wine shop, maybe this is just an American thingclosest experience I've had is this posh wanker that runs a shop that I go to so I can laugh at him sneering at plebs
I’m over the rich “stewed fruit” flavor profile in the reds I drink. I need a strong backbone of acid and tart cherry flavors. Less Spanish and more Italian.
