IGX

Try Spanish reds if you haven't.

Pinky wrote:Try Spanish reds if you haven't.

I'll give it a try.

Ed Zachary wrote:

Fat Cat wrote:I think a key to being civilized is learning to appreciate a variety of things. I like most liquors, beers, and wines of decent quality. Of them all, wine was perhaps the hardest for me to get into, but a good red with a fine steak is a thing of beauty.

I'm all about learning to like new things but I've yet to figure out a wine I can stand.

Well, get a decent bottle of some of the malbec guys were talking about earlier in the thread, something in $10-15 range. Not more. Grill up some nice ribeye steaks, whatever trimmings you enjoy. Open the bottle before you start cooking, let it breathe a spell, then sip some with your steak. To me, it is very nice. YMMV.

Fat Cat wrote:

Ed Zachary wrote:

Fat Cat wrote:I think a key to being civilized is learning to appreciate a variety of things. I like most liquors, beers, and wines of decent quality. Of them all, wine was perhaps the hardest for me to get into, but a good red with a fine steak is a thing of beauty.

I'm all about learning to like new things but I've yet to figure out a wine I can stand.

Well, get a decent bottle of some of the malbec guys were talking about earlier in the thread, something in $10-15 range. Not more. Grill up some nice ribeye steaks, whatever trimmings you enjoy. Open the bottle before you start cooking, let it breathe a spell, then sip some with your steak. To me, it is very nice. YMMV.

Chilled?

+1 with Fatty on the price range. Personally I use shiraz as my utility red, and I'm not a huge wine guy. Cabs are nice too, and great to cook with.

Chill whites, not reds.

Ed Zachary wrote:

Fat Cat wrote:

Ed Zachary wrote:

Fat Cat wrote:I think a key to being civilized is learning to appreciate a variety of things. I like most liquors, beers, and wines of decent quality. Of them all, wine was perhaps the hardest for me to get into, but a good red with a fine steak is a thing of beauty.

I'm all about learning to like new things but I've yet to figure out a wine I can stand.

Well, get a decent bottle of some of the malbec guys were talking about earlier in the thread, something in $10-15 range. Not more. Grill up some nice ribeye steaks, whatever trimmings you enjoy. Open the bottle before you start cooking, let it breathe a spell, then sip some with your steak. To me, it is very nice. YMMV.

Chilled?

No. Also, no harm in starting with an aperitif or cocktail. Then wine with dinner as suggested, but only after some strong flavored appetizer (e.g., olives or cheese) you enjoy. It opens the palate, much more than I would have believed until I tried it. Finish desert with a nice sherry or tawny port and, if it's your thing, a good cigar. Now you are living like a white man.

EZ you fucking country hayseed. Go to a decent liquor store, i.e. one that has a good variety of everything and either approach a stranger who's looking at the wine or someone working there and tell them you'd like some suggestions on a malbec or a meritage that's no more than 15.00 a bottle. Maybe get one of each. Get some prime ribeyes from CostCo and season them up and leave them out to get to room temperature. Open up either one and let the bottle set for a little bit. It would be great to decant it but that's going to far for your hick braincells to deal with. You can also pour a couple of glasses and let it set for a five or so minutes to let the wine breathe a little bit. You'd be amazed at the change in taste from a sip right after it's opened and then ten minutes later. Grill those fucking steaks and they better be no more than medium rare...for prime, closer to rare. Have a little steamed asparagus or run some skewers through them, brush lightly with olive oil and toss that on the grill. A little salad of fresh spinach, goat cheese, sprinkled with some sunflower seeds and dried cranberries with a light vinaigrette and your hairy ass is good to fucking go. You will love that wine with the steak. Buy one of those badass chocolate cakes from CostCo along with the steaks and while you're at the liquor store pick up a bottle of 20 year Taylor Fladgate Tawny Port and be prepared for a fucking flavor explosion in you mouth. Pretend I just dropped the microphone and walked off the stage.

Calm down niggers. I'll give it a try when I get a chance. I never need an excuse to eat a rare steak or chocolate cake.

Like a sir.

Sam Adams Octoberfest tonight

I'm gonna bang Shape one of these days.

Ed Zachary wrote:

Fat Cat wrote:

Ed Zachary wrote:

Fat Cat wrote:I think a key to being civilized is learning to appreciate a variety of things. I like most liquors, beers, and wines of decent quality. Of them all, wine was perhaps the hardest for me to get into, but a good red with a fine steak is a thing of beauty.

I'm all about learning to like new things but I've yet to figure out a wine I can stand.

Well, get a decent bottle of some of the malbec guys were talking about earlier in the thread, something in $10-15 range. Not more. Grill up some nice ribeye steaks, whatever trimmings you enjoy. Open the bottle before you start cooking, let it breathe a spell, then sip some with your steak. To me, it is very nice. YMMV.

Chilled?

I believe a good rule of thumb is to take white wines out of the fridge 1/2 hour before you plan to serve them , and put red wines in 1/2 hour before you plan to enjoy them.

Which has the strongest bottle for hooker beating?

cunch wrote:

Ed Zachary wrote:

Fat Cat wrote:

Ed Zachary wrote:

Fat Cat wrote:I think a key to being civilized is learning to appreciate a variety of things. I like most liquors, beers, and wines of decent quality. Of them all, wine was perhaps the hardest for me to get into, but a good red with a fine steak is a thing of beauty.

I'm all about learning to like new things but I've yet to figure out a wine I can stand.

Well, get a decent bottle of some of the malbec guys were talking about earlier in the thread, something in $10-15 range. Not more. Grill up some nice ribeye steaks, whatever trimmings you enjoy. Open the bottle before you start cooking, let it breathe a spell, then sip some with your steak. To me, it is very nice. YMMV.

Chilled?

I believe a good rule of thumb is to take white wines out of the fridge 1/2 hour before you plan to serve them , and put red wines in 1/2 hour before you plan to enjoy them.

That's an interesting rule of thumb, definitely not way off, but a palomino fino should be stinging cold, and an aged burgundy should be room temperature. That alone will give you considerable variation. Room temperature in Honolulu and in Anchorage are two different things.

Ultimately the best advice is to drink any wine you like, any way you like it.

Mickey O'neil wrote:I'm gonna bang Shape every one of these days.

fuh-ixed

Shapecharge wrote:EZ you fucking country hayseed. Go to a decent liquor store, i.e. one that has a good variety of everything and either approach a stranger who's looking at the wine or someone working there and tell them you'd like some suggestions on a malbec or a meritage that's no more than 15.00 a bottle. Maybe get one of each. Get some prime ribeyes from CostCo and season them up and leave them out to get to room temperature. Open up either one and let the bottle set for a little bit. It would be great to decant it but that's going to far for your hick braincells to deal with. You can also pour a couple of glasses and let it set for a five or so minutes to let the wine breathe a little bit. You'd be amazed at the change in taste from a sip right after it's opened and then ten minutes later. Grill those fucking steaks and they better be no more than medium rare...for prime, closer to rare. Have a little steamed asparagus or run some skewers through them, brush lightly with olive oil and toss that on the grill. A little salad of fresh spinach, goat cheese, sprinkled with some sunflower seeds and dried cranberries with a light vinaigrette and your hairy ass is good to fucking go. You will love that wine with the steak. Buy one of those badass chocolate cakes from CostCo along with the steaks and while you're at the liquor store pick up a bottle of 20 year Taylor Fladgate Tawny Port and be prepared for a fucking flavor explosion in you mouth. Pretend I just dropped the microphone and walked off the stage.

Obeys the Weider "Liver Confusion Principle".

Ed Zachary wrote:Which has the strongest bottle for hooker beating?

As long as you stick to a bottle and don't use a box of wine, you'll be fine.

Malbecs are good, but I would bet someone who doesn't like wine would find a Garnacha less objectionable.

Doesnt asparagus tend to fuck with the palate when drinking reds?

knuckles wrote:Doesnt asparagus tend to fuck with the palate when drinking reds?

No. And if you don't want to grill the 'spargies like Shape, saute them up in a pan. Use Grassfed cow butter & a couple garlic cloves, along with salt 'n peppa.

Otherwise, Shape nailed it: Costco prime Rib Steak, a nice Cabernet or Malbec.
And those Costco Chocolate Fudge Cakes....

Whew, I just had a "moment." Where was I?

****

Oh yeah:




Too sweet for my taste.

I subscribe to Bon Appetit and Saveur magazines. Hey, I know how it sounds, but it's not like I pay money to view a YouTube video on how to chalk a kettleball.

Anyway, I see this recipe/advertisement for a drink called a Negroni in Bon Appetit--the hipster douchebags in the photo should have warded me off, but I was trying to be a little open minded. This drink is Gin, Sweet Vermouth and Campari--equal parts, although I tend to add some shock and awe value to the drinks I pour and might have gone wee heavier on the higher proof stuff, i.e., the Gin. Now a refreshing Gin and Tonic is about as Crossfit as I get, so I don't drink a helluva lotta Gin, but rocked out the classic Beefeater label. I do like a good Manhattan, so I'm down with the Sweet Vermouth in the house. Campari was new to me, however, but I dropped the 25 bones on the bottle as an act of good faith for all of the majesty that is Italian cuisine. I have to ask, WTF were the Italians thinking when they made this stuff? I guess anything will taste good after sipping on anything with Campari in it. That stuff makes Underberg taste like Swiss Chocolate.

Fat Cat wrote:

Shapecharge wrote:EZ you fucking country hayseed. Go to a decent liquor store, i.e. one that has a good variety of everything and either approach a stranger who's looking at the wine or someone working there and tell them you'd like some suggestions on a malbec or a meritage that's no more than 15.00 a bottle. Maybe get one of each. Get some prime ribeyes from CostCo and season them up and leave them out to get to room temperature. Open up either one and let the bottle set for a little bit. It would be great to decant it but that's going to far for your hick braincells to deal with. You can also pour a couple of glasses and let it set for a five or so minutes to let the wine breathe a little bit. You'd be amazed at the change in taste from a sip right after it's opened and then ten minutes later. Grill those fucking steaks and they better be no more than medium rare...for prime, closer to rare. Have a little steamed asparagus or run some skewers through them, brush lightly with olive oil and toss that on the grill. A little salad of fresh spinach, goat cheese, sprinkled with some sunflower seeds and dried cranberries with a light vinaigrette and your hairy ass is good to fucking go. You will love that wine with the steak. Buy one of those badass chocolate cakes from CostCo along with the steaks and while you're at the liquor store pick up a bottle of 20 year Taylor Fladgate Tawny Port and be prepared for a fucking flavor explosion in you mouth. Pretend I just dropped the microphone and walked off the stage.

Obeys the Weider "Liver Confusion Principle".

Shape is, The Master Blaster reincarnated right.

How do you like Shift Dave? New Belgium is hit and miss for me. For every brew I absolutely love there are 3 I won't drink again.

And I love that they are going in the craft brew in a can direction. Beer out of a can doesn't have to be bad beer.

davidc wrote:

I'm glad to know that Jesus and The Valbama, approve of your drinking. ;-)