Wine

[Pa]

Did you enjoy the Aglianico? I ask because I've never found one I like.

We were allowed to bring home partially finished bottles. I brought home one and it was the Aglianico. It is sitting before me at the moment but I admit it's not that enjoyable.

Saving the most expensive wines for last.

Ah, yes. He mentioned Amarone and Barolo as representatives of Italy's best.

 

[Mike Buckley]

He mentioned Amazon

It's clear that you're enjoying your wine.

 

[Pa]

It's clear that you're enjoying your wine.

Spell checker strikes again. Amarone.

 

[Palouse]

I've always liked Aglianico, with it's earthy, mushroom and pepper details. Admittedly, it needs about 10 years of age and goes exceptionally well with gamey meats, or rich and spiced foods, strong cheese and so on.

 

[Mike Buckley]

Spell checker strikes again.

I liked the idea that you were under the influence of wine a lot better!

 

[West]

I will be exploring local BC wines for a couple more years yet. This one I give a 7/10

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[Mike Buckley]

Aglianico...needs about 10 years of age

Maybe the problem is that I've never had an Aglianico that would reliably hold up that long. Even if I did find one that would be expected to have such a long life, I think the problem is that I just don't like the flavor of Aglianico; I don't like the flavor of brussel sprouts, so no matter how old or young they are, I won't like them (not that I'll ever give them another try).

 

[Mike Buckley]

I will be exploring local BC wines for a couple more years yet.

Unusually squat bottle shape, West.

 

[West]

Unusually squat bottle shape, West.

Must be the angle of the shot, which doesn't look very sharp by-the-way It's a standard 1.5 L bottle

 

[Mike Buckley]

It's a standard 1.5 L bottle

I haven't seen enough magnums to properly appreciate their shape.

 

[West]

I haven't seen enough magnums to properly appreciate their shape.

I was always told to think BIG

 

[bpdougd]

Maybe the problem is that I've never had an Aglianico that would reliably hold up that long. Even if I did find one that would be expected to have such a long life, I think the problem is that I just don't like the flavor of Aglianico; I don't like the flavor of brussel sprouts, so no matter how old or young they are, I won't like them (not that I'll ever give them another try).

What pairs with green eggs and ham? Asking for a friend.

 

[Palouse]

What pairs with green eggs and ham? Asking for a friend.

Anne GREEN Springs?

 

[bpdougd]

Anne GREEN Springs?

"Annie". And that might work. I'll check with my buddy Sam.

 

[Pa]

I've always liked Aglianico, with it's earthy, mushroom and pepper details. Admittedly, it needs about 10 years of age and goes exceptionally well with gamey meats, or rich and spiced foods, strong cheese and so on.

This one didn't strike me as tannic enough to have significant aging potential, but perhaps I was mistaken.

 

[Pa]

I will be exploring local BC wines for a couple more years yet. This one I give a 7/10
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I'm pretty sure I drank some of that in Vancouver in August of last year. I think 6 or 7/10 sounds about right.

 

[bpdougd]

Twenty-five percent tariffs are set to take effect on scotch whiskey and French wines on October 18. Now might be a good time to stock up.

 

[Palouse]

Twenty-five percent tariffs are set to take effect on scotch whiskey and French wines on October 18. Now might be a good time to stock up.

I just read that! And Parmesan Reggiano, and olive oil and . . . .,and, and

 

[Mike Buckley]

How many times have we seen tariffs rescinded before they were scheduled to go into effect?

 

[bpdougd]

How many times have we seen tariffs rescinded before they were scheduled to go into effect?

Too often for the health of the economy. Markets like stability. Best policy, as always, is hope for the best and plan for the worst.