Taking some wine to friends house.

On Mon, 21 Mar 2011 01:34:09 +0000 (UTC), [email protected] (Steve Pope)
wrote:


Ok so we'll agree to disagree. I don't consider a two year old wine vintage by
any stretch of the imagination. I have wine stored that was produced in the
early 70's, this I would consider vintage.
 
Stu. wrote:





No problem, you are using vintage to mean wine that is old, rather than
wine which is from a single growing year.

Both are valid meanings of the word vintage. However your usage
is not what is usually meant in phrases like vintage Port or
vintage Champagne. These are wines which are made in both
vintage (single year) types and non-vintage (blended from
multiple year) types, so usually one uses the word vintage
to denote from a single-year, regardless of absolute age.

Port producers and Champagne houses declare a vintage if they think the
wine they are currently working with is good enough. When I said
"vintage Port will throw a crust..." I was refering to Port of this type,
as opposed to other types such as tawny, LBV, etc. I was not
talking about Port which was old.

Actually, your choice of wording is pleasingly old-fashioned. In days
gone by, wine for current drinking was usually non-vintage, such
that "vintage" could be assumed to be a byword for something that had been
cellared for awhile. But that was awhile ago.


Steve
 
(Crossposts removed.)

Kalmia wrote:





Formally one should always let the hosts attend to wine service. This
means, in this case, if it's a bottle that needs more decanting/breathing
than the event will allow in real-time, you should send it to them
or bring it to them ahead of time.

A bottle of wine is a gift to the host, who freely may choose whether or
not to open it on the same evening.

(I will stop short of saying that arriving and just assuming that the bottle
of wine you have brought should be opened is the height of rudeness; but
it's best avoided. It may not match with the food. The host may have
some special bottle of their own they want to serve. etc.)


Steve
 
In article ,
Stu. wrote:




No, you don't get to redefine phrases which have an established meaning.


But that's not what the word means when applied to wine. Port has an
even more limited meaning.

http://en.wikipedia.org/wiki/Vintage

"Vintage, in wine-making, is the process of picking grapes and creating
the finished product. A vintage wine is one made from grapes that were
all, or primarily, grown and harvested in a single specified year. In
certain wines, it can denote quality, as in Port wine, where Port houses
make and declare vintage Port in their best years. From this tradition,
a common, though incorrect, usage applies the term to any wine that is
perceived to be particularly old or of a particularly high quality."

Note the word "incorrect".

If that wine you have from the 70's comes primarily from multiple years,
then it is not vintage, even though 40 years old, and even if very fine
indeed.

--
Dan Abel
Petaluma, California USA
[email protected]
 
"Kalmia" wrote in message
news:d83095a0-83bd-4c01-97ca-7868195a8fbc@a11g2000pro.googlegroups.com...

We alway take wine when visiting friends to eat and we have never opened a
bottle before giving it!

They may, depending on the food they have prepared, have provided their own
wine to compliment it and the gift can be kept for another time.

--
--

https://www.shop.helpforheroes.org.uk/
 
"john brooks" wrote in
news:[email protected]:




I doubt if there are many Chilean wines that need decanting. Pop it open
at the friends house about 20-30 mins before you are going to drink it,
and that should be fine.



--
Peter Lucas
Hobart
Tasmania

"As we weep for what we have lost, and as we grieve for family and friends
and we confront the challenge that is before us, I want us to remember who
we are.

We are Queenslanders.

We're the people that they breed tough, north of the border.

We're the ones that they knock down, and we get up again."
 
On 20/03/2011 11:28 PM, Stu. wrote:



I would consider that to be old wine. In order to be vintage wine it has
to be made from a single year, usually a single vineyard, and the wine
has to be made to be cellared, as opposed to being made to be consumed
young. Cellared wines has to be stored under the proper conditions to
last. A properly cellared wine can be a real treat. An improperly
stored bottle of old wine can be pretty nasty.
 
Re: [email protected]

Cindy Fuller wrote:


Reading this post in RFC:

I agree. Unless it has a few years of bottle age it certainly needs less
than an hour to open up. IMO it doesn't require decanting if we are talking
about the majority of Chilean wines on the shelves these days which are
mostly sold ready to drink, not intended to be held for any serious length
of time. That being said I like a number of the ready to drink Chilean wines
available, very good bang for the buck, but no need to treat them like fine
wines.

MartyB
 
Stu. wrote:







Consider the following: Bob T. was the first to use the phrase
"vintage Port" in this thread. Since you chose to reply to him,
and given we all have the goal of engaging in good communications, this
says that you must attempt to understand what he meant by this -- not what
you would have meant, but his intended meaning.

Whether or not his usage of "vintage" is the more common usage is
actually of secondary importance.

His happens to be the more common meaning in this context (as Dan
pointed out), but that's not the point. You seem to be resisting trying
to understand what was being said in the thread. That's what's ridiculous
here.

Steve
 
Re: [email protected]

Stu. wrote:


In wine, vintage does not equal old or antique. Vintage means the year of
production. If asked "what vintage is that wine" you would reply with the
year on the label, whether it was last year or fifty years ago. Any wine
with a year on the label is a vintage wine. Your understanding of other
meanings of "vintage" is not a factor in this particular use of the word. It
is indeed the standard industry terminology for defining any wine
predominantly made from a given year's harvest.

If you had an old bottle of a non-vintage (no year on the label) wine, it
might be old and collectible but it is still not "vintage wine".

MartyB
 
On 21/03/2011 12:40 PM, Nunya Bidnits wrote:


Good bang for your buck is probably the best way to describe Chilean
wines. They are okay. Most of them are quite drinkable. They are not
remarkable, and should not be expected to be for the prices charged. I
consider them to be relatively good quality cheap wines.
FWIW, last year I bought a few bottles of a Chilean Reserve wine. It was
under $12, which is pretty good for something that is supposed to be a
Reserve. Not the best Reserve wine I ever had, but it was a good wine
for the money.
 
Nunya Bidnits wrote:


I think that goes a little too far. It *might* mean old or antique.
Words do have multiple meanings, that's one of the fun parts of
the English language.

S.
 
On 2011-03-20, Brooklyn1 wrote:

Um, duh. That was his point. That pricy vintage port often requires
decanting due to sediment, which rather argues against the claim that
wines worth more than $2/liter don't need decanting.

--
Alas, my sources don't report when the first spam was sent. Probably
about 2,500 years ago, but it went via Royal Mail and all I've seen so
far is a "while you were out" card pushed through the door this morning.
--Peter Corlett in ASR
 
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