Not all that pricey for quality Port-style wines I've seen around here (not to mention the genuine article from Portugal, which I'm seeing at up to $110 at my local wine shop). But then, there's this: http://www.bevmo.com/Shop/ProductDe...n-Brothers/Christian-Brothers-Tawny-Port/1936 -- magnum for ten bucks.I'm a huge drinker of Port and here in OH, Breitenbach is producing a tawny Port-style wine that isn't too bad, albeit a touch pricy. And my one quibble is I can smell a sharp tang of alcohol to it.
Yep. Useful for that.I use Fairbanks to cook with (not meant as an insult -- it works admirably when I need it).
I've often found wines to be better second or third day after opening, but almost always with air sucked out via a vacuum device.Again, letting wine breathe definitely is a game changer. Had a glass of Chianti at my local wine shop -- but they had to open a new bottle. It was good, but muted in its taste.
Conte di Bregonzo Amarone Della Valpolicella 2010
Picked a bottle up at Trader Joe's a couple of months ago. I've been curious about Amarones for a while now since in the book version of "Silence of the Lambs" that's Lecter's choice of wine instead of Chianti.
And, I admit, I'm still learning about the science of wine. And how oxidization can affect the taste. I had this wine at room temperature, but I had just opened the bottle and the initial taste was, for lack of a better word, nothing.
One day later, and I could definitely taste an improvement. I need to figure more of this out...
Does any one have a recommendation for a red to use in making sangria? Preferably less than $15.
If it helps, my usual red right now is Carnivor Cabernet.
MM