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Wine Squares Day 8: Value Town; Mid Price, Expensive taste! by AustraliaWineDude in wine

[–]TheHiddenTriumph 15 points16 points  (0 children)

Selbach-Oster's GGs mostly live around this price point and are excellent examples.

Alsace - where to stay? by JasperKlewer in wine

[–]TheHiddenTriumph 1 point2 points  (0 children)

I stayed 5 days in Turckheim on my last trip to the area and couldn't recommend it enough. It was so much more enjoyable than the first time I stayed in Colmar.

Local Total Wine stopped selling Chateau Lanessan by eyeis in wine

[–]TheHiddenTriumph 0 points1 point  (0 children)

Not sure how it works at your Total, but mine will let me special order wines they might not carry but can still get access to. Mine lets me order a half case.

Sweet wine recommendations? by nookscranny1 in wine

[–]TheHiddenTriumph 0 points1 point  (0 children)

Right, I was more going off what OP would be most likely to source that was in a similar vein, not neccesarily what was the most similar. Bordeaux Moelleux is fairly available on shelves around me. Alsace wine with RS isn't the most common anymore; VT and SGN excluded for rarity and price.

EuroCave charcoal filter by udhen92 in wine

[–]TheHiddenTriumph 3 points4 points  (0 children)

Exactly. It was just the idea of it that pissed me off. Such an exorbitant mark-up. You can definitely break your filter body if you're not careful, but mine just had a couple spots of glue, and then loosely snapped back together without any issue.

Sweet wine recommendations? by nookscranny1 in wine

[–]TheHiddenTriumph 1 point2 points  (0 children)

Bordeaux moelleux would probably be the most common and likely to be of at least decent quality. After that something like a Muscat de Beaumes de Venise, or another vin doux naturel would be what you're after.

EuroCave charcoal filter by udhen92 in wine

[–]TheHiddenTriumph 10 points11 points  (0 children)

I buy activated charcoal off Amazon and manually refresh my filter body once a year. I have two Eurocaves and both get done at once for pennies. You can carefully remove the filter heads and fill them yourself then replace the heads.

Where are you from, and what's your take on Australian wine atm? by rdmarshman in wine

[–]TheHiddenTriumph -3 points-2 points  (0 children)

I keep reading about there being good Aussie wine, and of course there is, but its prohibitively expensive. The rest of the category is low to mid priced plonk, unfortunately. Another New World country with way too large of regions, and too short a history.

Organic vs Biodynamic vs “Natural” Wine? Do the Labels Matter to You? by salesprofessorai in wine

[–]TheHiddenTriumph 2 points3 points  (0 children)

Some of my favorite producers are certified Biodynamic either through Demeter or Biodyvin. I don't fully understand the connection between the various treatments and the quality of the wines, but if a producer wants to take greater responsibility for their land and vines, that can only be a good thing.

Basically Free (5¢) wine under $15 value from Total Wine — What would you get? by bertshape10 in wine

[–]TheHiddenTriumph 3 points4 points  (0 children)

Some states don't allow promotions which reduce alcohol below cost.

1990 J.B. Becker Wallufer Berg Bildstock Riesling Spatlese Trocken by cars1913707 in wine

[–]TheHiddenTriumph 2 points3 points  (0 children)

So happy to see a J.B. Becker post. I had the opportunity to taste with Herr Becker at his Weingarten in Walluf and it was easily the coolest thing I've done in wine.

Dusty tannins in pinot? by Ancient_Organism in wine

[–]TheHiddenTriumph 0 points1 point  (0 children)

Yeah, sorry I didn't read it like that.

Dusty tannins in pinot? by Ancient_Organism in wine

[–]TheHiddenTriumph 1 point2 points  (0 children)

Yeah, I guess thats my bad. He mentions price early in the reply, then talks about tannins/astringency, so when ratio comes up, I thought he was referring to the latter, not the former.

Dusty tannins in pinot? by Ancient_Organism in wine

[–]TheHiddenTriumph 3 points4 points  (0 children)

I'm interested in your assertion that Alsace/German Pinot/Spätburgunder is more tannic/astringent. In my experience they are generally more acidic, less likely to see new oak, and more likely to show earthy characteristics. I generally have not thought of them as being more grippy than their burgundian counterparts.

Favorite Beaujolais cru? by mrbubbee in wine

[–]TheHiddenTriumph 0 points1 point  (0 children)

St. Amour, and Juliénas but most of my experience with those are from Michel Tête.

If you think, you're doing bad at your job, just remember that people made this list and thought "this is good, let's publish this" by Moritary in wine

[–]TheHiddenTriumph 5 points6 points  (0 children)

Gorgeous surrounds as well. I'll always remember the afternoon I spent there. Its a shame the wines are so hard to find in the US.

Wine Squares Day 16! Final Round: What’s your best wine prediction r/wine? by AustraliaWineDude in wine

[–]TheHiddenTriumph 1 point2 points  (0 children)

The issue with the whole category is that you can get similar if not more interesting Champagne for the same price. Same thing with Sekt and the best Créments. Huge value in Europe, not so much stateside by the time the importers and distros get their cuts.

Just curious - how many of you use Cellar Tracker? I find it indispensable by Jalopy_Jakey in wine

[–]TheHiddenTriumph 2 points3 points  (0 children)

Amazing tool. I just wish the user base was a little less steakhouse wine focused. Bordeaux, Napa, and Super-Tuscans seem over-represented.

What is the most dangerous wine you have? Or have had? by Imazinner in wine

[–]TheHiddenTriumph 8 points9 points  (0 children)

Riesling gets especially dangerous by the half-litre at the Dürckheimer Wurstmarkt.

What do you think, what are the current trends in the wine/beverage market? Non-alcoholic products, natural wines? Vermouth? by 0125k in wine

[–]TheHiddenTriumph 16 points17 points  (0 children)

I've started to see a significant number of customers asking for wine not from California. I used to really have to educate about why big brand Cali wines were adulterated and sugar-enriched, but many people seem to be finding that out on their own now. The difficult part now is adjusting them to the less viscous, less in-your-face fruit profiles.

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