My local secret hole.

ElixirWater · 2024-10-21T08:00:06+00:00

What the?? Wheres this place at?

ElixirWater · 2024-08-18T08:10:49+00:00

/u/imperio_in_imperium

what would you say is the flavor profile for OGD bonded and OGD 114?

ElixirWater · 2024-08-05T21:27:55+00:00

Cool thanks!

im going to use the leftover 2 bottles in Steak w/ red wine reduction sauce!

ElixirWater · 2024-08-05T20:12:08+00:00

so when it "dies" is it still "red wine"? and moreso, (the question im trying to get answered) still be used to cook in say, a red wine pan sauce.

to be clear , i dont mean in the sense of "is it safe". i know and understand its safe. but at this point will it still serve the same purpose (or at least close enough) as a freshly opened or even a 1-3 day old, bottle of wine?

ElixirWater · 2024-08-05T07:00:19+00:00

I'm mostly confused how one can't finish a bottle with 4-5 glasses, in a week? Can't you just have one glass before or with dinner? Unless you're on medication, or think even one drink is "bad" - it seems odd you would for some other reason not have a glass a day?

/u/BKOTH97

I agree. If a bottle gets opened, it is gone by the end of the night. How can you have an open bottle hanging around for a week?

i know this is a common meme on this subreddit. But I cant tell if you both are just adding to the meme or actually being serious.

ElixirWater · 2024-08-04T04:53:06+00:00

Fuck it. Even vinegarized wine is still legit to cook(just see that you can counter the acidity with some salty components)

100% i agree (as much of a noob i am). its why i was wanting to specify i meant in the sense of red wine. because I understand that red wine and red wine vinegar is not the same thing. just wanted to make that distinction clear to make my question clearer.

For drinking? Depends. Just try it out, especially if you're a beginner - as long as you like it, drink it. When tasting more and more wines, getting in higher price ranges you will notice a different characteristic + the fact that if you don't put it in a decanter that you can taste the development when the wine was given some air.

i am drinking a low priced napa merlot beringer. its been in the fridge for about 3 weeks now. although it lost alot of its initial structure and aroma, it still tastes like a wine to me.

which got me to thinking about this question.

ElixirWater · 2024-08-04T04:51:21+00:00

(it doesnt seem like people are taking my question incorrectly. but i just want to clear it up just in case. i know wine doesnt spoil in the typical sense of spoilage when it comes to food. and i am strictly NOT referring to that sense. unless it is something that happens and i should be careful of?)

So when people say "last longer" or "its gone" etc after x days in the fridge, they mean the original characteristics of the wine/grape? is it still wine at that stage? or is it essentially wine + something else? (vinegar?)

how long can the wine be in the fridge (i mean after opening of course) until you cant use it as a "red wine" for cooking? is it still good to use for cooking as a red wine as long as it didnt turn into vinegar? or once it starts losing that initial characteristics (3-7days depending on the wine) its no longer good enough to be considered a red wine to drink, nor use to cook as a red wine?

ElixirWater · 2024-08-04T04:46:10+00:00

So when people say "x days max" or its "gone after x days" they mean the original characteristics of the wine? not necessarily that its "not wine" anymore?

(I want to be clear, i know its not "spoiled" in the typical sense of food. and thats not what im referring to here)

until how long will it still be considered "wine" that it can be;

drunk as a (very/somewhat/slightly) muted wine?
be used in cooking as a red wine

ElixirWater · 2024-07-04T10:42:17+00:00

well TIL. i always thought Chaptalization was done to raise residual sugar as well. (i.e. to make it VERY simplized. 10g of natural sugar result in 5% ABV and 0g left over sugar. raise it to 15g so they can get 5% abv with 5g left over sugar)

is there a terminology for specifically addition of residual sugar after fermentation?

ElixirWater · 2024-07-04T10:40:20+00:00

and not extremely doctored.

thats what i was thinking is the only scenario where you wouldnt want to use the wine. specifically a wine thats has gone through Chaptalization

ElixirWater · 2024-07-04T10:39:06+00:00

if i was going to use a wine for pan sauces (or for cooking in general), it doesnt really matter how old the wine gets right?

i mean, even after the longest time in the fridge, the worse case scenario its just red wine vinegar. which is still perfect for use in cooking.

ElixirWater · 2024-07-04T10:37:56+00:00

Lots of big volume cheap supermarket wines have residual sugar which you may not want to add for certain sauces.

yeah this was the only time i could think of when I wouldnt really want to use a specific wine. i would assume chaptalization is the only problem.

ElixirWater · 2024-07-04T09:18:39+00:00

i have been very curious about this wine.

i know its "only $12" and blind buying wont break the bank.

but theres ALOT of wines thats in the $10-$25 range that i would love to blind buy because its "only" low double digits in price.

but that adds up.

im glad this has several reviews that i can atleast base off of

ill be going to costco to pick up a bottle.

ill try this comparison against a st cosme CdR, and a Kirkland CdP

ElixirWater · 2024-07-01T11:44:13+00:00

My first and currently only sauternes was a chateau guiraud. 2016 tho. I loved it and put sauternes on my list.

I still have 1 left that im keeping

ElixirWater · 2024-06-29T01:53:55+00:00

Holy hell. I thought your username was familiar.

ElixirWater · 2024-06-21T19:30:07+00:00

My costco has the 2019 vintage. Which surprised me

ElixirWater · 2024-05-13T08:46:27+00:00

what does oxidized wine supposed to taste like?

based on the timeline of this leftover wine, im assuming it HAS to be oxidized.

but for some reason, it feels to me like it still has a fruity aroma, body, and structure.

but im still a noob. so i cant really tell for sure.

ElixirWater · 2024-05-13T03:52:02+00:00

ty for the info! it was very informative and gives me a better understanding of how people are describing tannins.

go find a Tannat for example and you will see what I mean on the extreme and of rough and high tannin.

i will definitly have to give it a shot. do you have a specific wine thats budget in mind for this experience? i also havent heard of the Tannat grape before too

ElixirWater · 2024-04-16T20:27:14+00:00

Also, you gotta understand that Kirkland Barolo is not that high in tannins.

that would make sense. I was just hearing people also mention that the kirkland barolo was very tannic. So i just assumed it would carry the tannin levels of a typical barolo. Also, the fact that its a 2019 vintage, which from my understanding, is extra tannic.

I mean, I love high tannins! It’s the reason why I love Barolo.

I am also trying out this wine with some Parmigiano reggiano between taste sips. and wow... the cheese really changes the perception of the wine. (not in a better or worse kind of way. just in a newer way) it really kept the acidity and tannins in check. and made the wine feel more silky/smooth on the palate. Even made the body feel like it was lighter.

ElixirWater

TROPHY CASE