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+--- Thread: Question about Aperitif's... (/thread-17409.html)
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- dnovak - 01-09-2003
Hi Joeyz6,
I want to thank you too... It helps to have a geater understanding of Kir. Along with having an idea of how to make my own to try...
Sincerely,
David
- dnovak - 01-09-2003
Hi Foodie,
I know your right but it's hard for me to get dry liquor down. But I see what you mean and I may just have to give it the old college try (even though I never went to college). *smile*
It makes perfect sense to have the less sugary drink prior to dinner & have the sweeter one afterwards. But is there a way to have a 'drier' fruity drink? Or is this a really stupid question? If nothing else a nutty flavor to mask an over-powering liquor taste?
These may be really dumb questions but then again it's coming from someone with little wine & spirits background. So I'm trying to slowly mold myself into it...
Sincerely,
David
- dnovak - 01-09-2003
Hi Innkeeper,
Thanks for the explanation on you previous 'oakbomb' comment. It makes more sense now...
Sincerely,
David
- gobigred - 01-09-2003
Hey David,
Yea, the Kir Royale before the meal. I guess it ultimately depends on what you?re eating. For me a sherry does well before more hearty meals like beef and especially pork, and the sparkling wine drinks do better before more delicate meals like fish. As for coursed meals with a fish and meat course, I?ve always been served champagne first (I guess b/c you get to the fish before the meat?). Of course I?m no expert and I?ll put damn near anything down my pie hole.
Only reason I suggested the Kir Royale for home is that unless you know your guest?s preferences (i.e. they like sherry), the sparkling wine usually has a broader appeal, at least in my experience. Plus it gives a touch of elegance if that's your thing. As for after dinner, the field is wide open, but nothing beats a brandy for me, with or without the espresso side. Gotta go with what you like.
Also, Thanks to all for the Kir clarification. Honestly I dont remember exactly how I've ordered it in the past, but I'm suprised I've never been served the Chard variety. Sounds like a white zin to me (eeewww!!).
- dnovak - 01-09-2003
Hi Shortwiner,
Thanks for the good suggestion of Tio Pepe Fino. I will check it out...
As I said before, in regards to Foodie's post, I do understand the idea of the drier drink prior to the meal but I'm just trying to slowly tain myself into it. Being the neophyte I am at this...
Sincerely,
David
- dnovak - 01-09-2003
Hi wondersofwine,
Thank you for your suggestions. *smile*
As for the coffee & amaretto combination, I may not go for it but my wife might. She is the coffee drinker and maybe if I find a amaretto that she may like, she might enjoy it.
But then again, she has more of a sweeter taste than myself. So I would have to find something that truely masks the alcohol flavor with a nutty or fruity flavor. So we will have to see...
Sincerely,
David
- dnovak - 01-09-2003
Hi Gobigred,
Thanks, your explanation on what goes with what helps quite a bit. I will keep that in mind and believe me, I'm printing off all of your suggestions.
I do tend to lean towards the eliquent dinner atmosphere, since I will more than likely have Aperitif's when entertaining for dinner. As for the everyday, I may start something, eventually but at this time I am focusing on the dinner party evenings.
But I really appreciate you info and will check out Kir for an option… And with all the ideas I’m getting from everyone I should have quite a bit to try out and see what I like. *smile*
Sincerely,
David
- winoweenie - 01-11-2003
Hi all of you neewbies on the board and as it seems we're reading the written SMILE or Frown this marvelous board will aoutomatically post those little faces for you. The formula is simple as follows;
[img]http://www.wines.com/ubb2/smile.gif[/img]...=smile
[img]http://www.wines.com/ubb2/frown.gif[/img]...=frown
:O...=embarrased (last time this group used this was during the "black snow" of 08)
[img]http://www.wines.com/ubb2/biggrin.gif[/img]...=grin
Forgot what the wink face is.
Any-hoos this will put the psoper face on your comments. WW [img]http://www.wines.com/ubb2/biggrin.gif[/img]
- stevebody - 01-11-2003
Read all the previous and wanted to offer a few other suggestions:
For sheer lightness, refreshment, clarity and a totally different flavor curve, try an Italian recioto. My favorite is the ANSELMI Recioto di Soave (about $16 for the 375) This stuff is the Nectar of the Mediterranean Gods. It's feathery on the palate but mouth-coating, long finish, slight sweetness, and the most wonderful flavors/nose of orange rind, almonds, lime, melon, figs, honeysuckle, and butterscotch. I poured it at my restaurant last summer and people actually swooned over it.
Australia isn't a place people look for Port (and Port is a questionable term for Aussie wine, anyway. Port is from Portugal. Call me a stiff-ass) but Hardy's has been making one of the smoothest, most consistent, most luscious "Ports" in the world for the past decade or so: Their Whiskers Blake. Spectator gave it a 94 in 2001 and it's hard to argue with that. It packs intense nut, cassis, butter, brown sugar, and citrus notes onto a long, elegant frame. And what a freakin' value: $14 a bottle! On sale a LOT at maybe $12.
Another is an Obscure Spaniard called Don PX. I can't recall the name of the winery right now but it's about $12 for a 375 and just heavenly. Same basic flavor range as the Hardy's but MORE - more viscous, more richness, more intensity. Not for the faint of heart.
Last but not least, I tasted the full line of American "Ports" from a fledgling company called Belo Wines in the summer of '00 at a trade tasting. Astounding stuff. The vintner is a young guy just out of Cal-Davis who makes Ports from Zinfandel, Barbera, Cabernet, and a couple of other odd choices, as well as a flawless trad version from Touriga Nacional. They'll offend purists and my subversive nature really digs that but they're great wines if you can do without labels or expectations.
Good Topic!
- dnovak - 01-12-2003
Hi Stevebody,
Thanks for your suggestions. You gave me many & much to consider... *smile*
Sincerely,
David