Wine Forum ~ Wineweb.com

Tastes like pee?

Tue, 12 May 2009 09:37:35 -0600

http://www.news.com.au/story/0,27574,25461557-13762,00.html

I s there nothing science can't tell us?

Reislings

Mon, 09 Feb 2009 12:59:38 -0600

Sake

Sat, 08 Dec 2007 14:11:13 -0600

"One is left to wonder why warming brings out the flavors and aromas in cheap sake (and in such other diverse beverages as cognac and coffee) but causes the ;loss of flavor in good quality sake." Warming the cheap sake dulls alot of the pungent and over bearingly strong flavors and allows you to taste more of the subtleties. In a good quality sake those overbearing flavors wont be there, you will have a good balance. Also - "Ice Cold" is an expression, they store good quality sake in just above freezing temperatures, so take that for what you will.

Sake

Wed, 05 Dec 2007 15:41:38 -0600

"Sake is rice wine made from a grain whereas wine is 80 to 90% water made from a fruit, you really cant compare the two. Sake is a rice wine, it is made of about 60-100% rice and the remainder water."

Since both are non-carbonated fermented beverages, I should think you can compare.

What do you mean when you say "wine is 80 to 90% water made from a fruit" and by

"Sake is a rice wine, it is made of about 60-100% rice and the remainder water."

I certainly don't think you can compare these statements which are both misleading and seemingly false.

There is no water used in making wine.

Any sake made from 100% rice would be a solid or at most a fluid, but never a liquid which is undeniably what sake is.

"The best quality sake should be served ice cold" One should never serve any beverage ice-cold if one wants to appreciate the flavors, aromas and other qualities.

Altho I noted elsewhere that the rule of thumb is cheaper warm, premium cold, these are not carved in stone. As MKoop notes"we would warm the cheap sake for a better taste" - so IOW, you get better flavors by warming it. This is hard to comport with "Warming a good quality sake will cause loss of many of the wonderful tastes and aromas."

One is left to wonder why warming brings out the flavors and aromas in cheap sake (and in such other diverse beverages as cognac and coffee) but causes the ;loss of flavor in good quality sake.

Sake

Wed, 05 Dec 2007 08:11:28 -0600

Wow, MKoop, you really do know your sake! Thanks for the sake tutorial - very interesting!

Sake

Tue, 04 Dec 2007 22:20:09 -0600

I lived in Japan for about 2 years, and consumed more than my fair share of Sake. Sake is rice wine made from a grain whereas wine is 80 to 90% water made from a fruit, you really cant compare the two. Sake is a rice wine, it is made of about 60-100% rice and the remainder water. Now be careful because there is also another variation of sake called Junmai, the two are very similar however Junmai is 100% rice and just a very small remainder of space is filled with water. It is much stronger than normal Sake. There are several variations of sake, some ment to be served warm, some chilled. Alot of cheap sake (like you might find at an inexpensive sushi bar) tends to have much more of a bone dry gin taste to it. Now, warm sake is pretty good, in fact a lot of times we would warm the cheap sake for a better taste, if you pour sake into a bowl or mug and add mango or berrys whatever a fruit you may enjoy, and heat it, that can make even the cheapest sake very good :-) Now on the other hand, good quality sake you will never want to warm. Warming a good quality sake will cause loss of many of the wonderful tastes and aromas. The best quality sake should be served ice cold. If you are wanting warm sake from a sushi bar or Izakaya (casual drinking establishment) as they are called in Japan you need only ask for atsukan rather than a specific brand. Hope this has helped, if you have any other questions feel free to ask I would love to help.

Sake

Mon, 05 Mar 2007 21:23:50 -0600

It's actually not really even a wine, from what I've read. Because of the way it's made, it's actually a non-carbonated beer. At any rate, traditionally it's served warm, but I personally know alot of people who chill it to mute out the taste of the high alcohol content.

Viognier

Sun, 19 Nov 2006 16:43:10 -0600

There are quite a few viogniers now being produced in Australia. The leading producer is Yalumba, but there are dozens of others. Yalumba and Zilzie both won gold medals at the recent Australian Alternative Varietal Wine Show.

Sauvignon blanc

Thu, 31 Aug 2006 08:49:59 -0600

"Always been a Chardonnay guy"

what do you mean by this? Chardonnay is your preference? The only wine you'll drink? What you like in whites 90% of the time?

I would say I have always been a Riesling guy, meaning by this that Riesling is my favorite white, tho far from the only wine or white I'll drink. Probably, hmmm, hard to say - I am going to guess somewhere around 50% (maybe less) of the whites I drink are Rieslings.

I love a nice crisp Sauvignon Blanc based white Bordeaux. I also love (and recently have been lucky enough to be able to delve into) the wonderful Chardonnays of Burgundy. If I could afford it, I would drink more white Burgundy, however I can't, so I don't.

But Hey! This is the ABC forum. Better keep those Burgundian dreams to myself.

Sauvignon blanc

Thu, 31 Aug 2006 05:20:05 -0600

I must say I've always been a chardonnay guy. http://www.champagnedirect.ie