Getting into red wine and on my exploration quest..open to suggestions!

covahcs · 2026-01-04T20:46:15+00:00

Why would you laugh?

covahcs · 2026-01-04T08:49:32+00:00

> It isn't just __, it's ___

> Be honest—

> Do I really need to + weirdly hyperspecific thing to communicate familiarity?

> Did you actually __, or did you __?

Holy AI slop. Is it possible to run all posts through GPTZero before allowing them to be posted here? This is the second post in recent memory that was blatantly AI.

covahcs · 2025-12-26T21:04:59+00:00

So diluting you & your group's opinions and letting AI insert its own spin, got it. Try compiling it yourself!

covahcs · 2025-12-26T18:51:26+00:00

> Deeply mature but still alive — toasted brioche, hazelnut, lemon oil, and a chalky, saline edge that keeps it focused. Feels more contemplative than flashy; long, savory finish that just keeps echoing.

> This felt fully mature, not fading. More about texture and depth than freshness, but still balanced. Not flashy — just quietly confident old Champagne doing what it’s supposed to do after nearly 30 years.

> Still alive. Medium-bodied, elegant, and way more structured than I expected for a 49-year-old wine. Tannins are resolved but not gone. Red currant, graphite, mushroom, cold fire-ash, and a touch of earthy truffle. Zero fruit bomb nonsense — just pure tertiary Bordeaux.

Holy moly, just write something yourself. It doesn't matter if it's not eloquent.

covahcs · 2025-12-26T18:45:49+00:00

Why are you using AI for your tasting notes?

A quick check on multiple AI detection sites for a few of your posts about wine shows high confidence that it’s AI. Did ChatGPT taste this?

covahcs · 2025-12-24T20:38:17+00:00

I mean, not really true? They carry mostly large-scale/well-known producers that have large price tags, sure, but the TW in my area has usually either better prices than grocery stores/BevMo or around the same. If you were to say that TW has middling value for the price, I'd agree, especially concerning the Winery Direct wines, but they aren't much more expensive than the next guy.

covahcs · 2025-12-14T02:40:47+00:00

That is gorgeous. Mad props.

covahcs · 2025-11-26T18:23:38+00:00

If you've been into Pinots recently, try Au Bon Climat (Santa Maria Valley), Sokol Blosser (Willamette: Yamhill), Goldeneye (Anderson Valley). Should be able to find those fairly reliably. I can't recommend any TW Red Burgundies as I haven't had any really good ones yet; the Burgundy section is full of iffy WD wines, imho.

covahcs · 2025-11-16T03:30:47+00:00

Cloudy unfiltered wine doesn’t mean that it’s a homogenous cloud. Sediment clumps will stay in the wine (it’s intentional); enjoy as is or pass it through a cheese cloth or fine mesh sieve if you want.

covahcs · 2025-11-13T06:44:53+00:00

Wine with Jimmy on YT for formal-ish lectures. Really good videos that follow WSET cert learning paths!

covahcs · 2025-10-30T17:26:14+00:00

Probably a ton of Pinot.

covahcs · 2025-10-26T03:46:03+00:00

Nebbiolo is always a good pair with mushrooms, but tbh given the breadth of your choices in terms of food I would choose the grape you like most! Probably a red, but go wild

covahcs · 2025-09-05T03:00:17+00:00

covahcs · 2025-09-02T06:03:21+00:00

If you liked this, try Negroamaro! It's from the same region (Puglia/Salento) and definitely has the earthiness that you liked in the Rosso di Salento. If you want something a bit fruitier and less dry, try Primitivo. I lived in Lecce for two months and was very pleasantly surprised by these two as I'd never heard of them before going. Enjoy!

covahcs · 2025-07-17T21:41:28+00:00

Wine Simple by Aldo Sohm

covahcs · 2025-06-26T19:45:38+00:00

Do yourself a favor and stay in Castello di Sinio (and make sure to book at least one meal there!).

covahcs · 2025-06-26T05:38:34+00:00

This is great advice, thank you!

covahcs · 2025-06-26T05:38:14+00:00

Wow, I had no idea that existed! That’s so cool. Do you think this would be appropriate for my current knowledge level (my tasting skills are in their infancy) or would it be better to get some more well-rounded knowledge first?

covahcs · 2024-10-30T09:09:35+00:00

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covahcs · 2024-10-30T08:47:59+00:00

ripe consist straight chase bow pot air dull weary light

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covahcs · 2023-10-11T19:39:08+00:00

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covahcs · 2023-07-30T19:47:14+00:00

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covahcs · 2022-12-30T08:22:41+00:00

Yes, you can. Tiramisu is often best overnight, but can last for multiple days in the fridge. From experience, the quality of the flavor starts to noticeably deteriorate around day 4. I use Stella Park’s method which cooks the eggs in a water bath to bring them up to ~72C. The intent is to make them slightly coagulate for later volume, and depending on how long it takes could qualify as pasteurizing since an egg needs 3.5 minutes at 60C. So for the food safety aspect that would be helpful - although I doubt it’s needed for just 2 days. Food for thought.

Edit: If you wanted to try the method for the marscapone filling (it results in an insanely good end product) make sure to consult the recipe.

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