Favourite Wine
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- ********0
Cheap lager.
- scarabin0
bevmo's being sued over shady practices concerning their 5-cent wine thing
- monoboy0
Perhaps you dudes can help. I once tried an Italian red that went through a process whereby the grape skins are left in for added depth. I didn't catch the name/process. Sounded like Primose or Primosa. Anybody know more?
- scarabin0
^ from what i understand it's the skins that make a red wine red (and also imparts the wine's tannin structure). to make a red wine requires the skins to be present throughout the entire fermentation... sadly, that bottle could have been anything
i'm no expert though
- ********0
@monoboy Sounds like you are talking about a nice Valpolicella Ripasso that you had. Valpolicella Ripasso is a form of Valpolicella Superiore made with semi-dried grape skins that have been left over from fermentation of Amarone. It used to be considered a poor man's Amarone, but now is recognised as a great wine in itself, it even has its own DOC now. As for the ACTUAL Ripasso you drank on that occasion, I would bet that it was La Preosa?
- That's the one. Fantastic. Cheers.monoboy
- Chin-chin!********
- ********0
- scarabin0
get a bottle or two of this for your girl, it's a solid little rosé. $12-$17/bottle
all the coppolas i've tried so far have been good, incidentally
- scarabin0
some current faves
- scarabin0
^
from left
coppola sofia rose; not wine; coppola claret; something i can't pronounce but is awesome; rose regal (awesome sparkling red); caducues anubis; caduceus primer; some dessert wine i haven't tried yet
- ohhhhhsnap0
I like Lillet.
Rose. After dinner.
- MrT0
Any fellow Aus-dwellers – if like me you suffer from wine-price rage, this is a good summer option from Dan Murphy's...
- ********0
Not my fav, and also not a "Reserva" or a "Superyor", but the best I can find in Amsterdam in a regular shop and just a little bit more expensive than its original price back home.
Light, 13% or 13,5%, goes very well with strong cheeses.
