Aren't there some wine specialists on here?

The only wine experience I’ve got: I was in 6th grade and a sister that was in 8th grade, had a really hot friend staying the night. Well I thought it’d be cool to steal the cheap “box wine” from the church next door, and really impress the older chick. I ended up drinking the entire thing besides the 2 cups my sister and the girl drank.........puked all through the night in my bedroom and woke up sleeping in a pool of wine-vomit in my bed. Haven’t been able to touch the stuff since and still get nauseous and ready to blow chunks if I smell any wine. Dumb ass kid

 

2 of my sisters love stuff from Dyed in the Wool.......I think it’s called. I think it’s from NZ. Many bottles gone through every Christmas.

 

My brother is a big wine guy. Even tried a small wine business in LA. I remember he went through his california wine stage very early on. We benefited and got to taste some really neat and unique wines when merlots then pinots were all the rage.
He's since moved on and drinks nothing but french wines now... There must be something about it.

 

Only things I've figured out when presented with a legit (overwhelming) wine list - I tend like Spanish/Argentinian red blends. Whites I ask just to make sure I get something that isn't too sweet. I know some grapes tend more toward it than others, but they seem to vary quite a bit.

 

Sounds like you like a bit spicy? Next time special event treat yourself to some Clio. Daily drinker in Clio zip code taste wise is Juan Gil...that might do for OP as well. Both Spanish.

 

1/2 bottle of Canadian Club did me in at 13. Cured that problem with Seagrams 7 at 16.

Reds = French, Whites = German...there are no others.

 

I normally only drink red and if I can find it I always try to get a Rioja.

 

Oh pipe down. French white bordeaux. Nom. Anyway, following up on spicy daily red plonk. Best in show at swanky wine tasting: $12 bottle. Montgras Riserva Carmanera. From Chile. Slightly spicy stick of butter. Mmmmmm...

 

They still making that stuff with anti-freeze?

 

I just can't bring myself to drink white wine. I have tried it multiple times and just don't enjoy it. The very nice and expensive stuff I can choke down if I have to be polite. It is too bad since I would like to be able to drink it.
I like almost all reds. I like OR Willamette Valley Pinots. I also have become partial to Argentinian Malbecs.

 

What? Hahaha. I don't know, I ask my sister what I like. We had that couple of years ago, so I guess it was OK then? Or is that a wine joke I don't get? Lol!

 

I seem to remember some sort of scandal about anti-freeze in Chilean wine 20-30 years ago but searching around I can't find anything about it now. There was a big problem with Austrian wine having antifreeze in in in the mid 80's though.

 

Wine is what you make of it, had great table wine in France, Italy, Spain, California. Love cabs, but just put 1/4 bottle of Jordan left over from the night before to cook and doesn't feel right. The guests are on a Jordon, Silver Oak, and Caymas kick?

 

i like Stag's and Silver Oak better than Caymus, every time, but i won't turn it down ever, its still great.

Reds: try Barboursville from Charlottesville, VA. its my favorite place in all of the east coast. i feel like its impossible to not find something you'll like.

Whites: try Elizabeth Spencer from Napa. Also enjoy Robert Sinskey very much out there.

also... if you wanna be pretentious and pretend you just have to have Bordeaux region shit only... go to Michael Shaps (Maison Shaps is their sister winery in France, Bordeaux region), also in Charlottesville and pick up some stuff.

for a departing note... i want to throw Robert Mondavi in the trash any time its put in my hand. i have no idea how they made all of that money, their wines are disgusting.

 

Should I be disturbed that I'm beginning to think like venom?

 

He's on my ignore list, you're not. You decide. Lololol!

 

Based on your post you like lighter reds. No cali so no big bold fruit forward. Chanti, Pino, ligher...Keep to the northwest and single varietal French reds, no CF or CS. If you like pepper Australian Shiraz, but more than likely French Sirah.

 

Close.... I like bold reds, too, as long as they're low sugar, low alcohol. I know the owners of 2 California wineries and I've called them on the current high sugar, 15% alcohol trend. They shrug their shoulders and say, "That's what our customer wants". Its like the Chards that are total butter and oak bombs. Whatever.

Damn I miss not having a Trader Joe's nearby. They have a bunch of really good French and Italian reds for $4.99 - $5.99.

/whine

 

Ever see a list of all the labels Mondavi owns?