I have’nt had wine since like the late 80’s, but I remember I liked Gewurtztraminer. My Uncle introduced it to me when he challenged me to pronounce it correctly. I surprised myself when I just mispronounced the w.
@mlbrink@werehatrack I hate tea, pop, coffee, alcohol and most of the junk food sold here… but then selling ice cream here isn’t practical () and the freeze dried stuff isn’t very good so there is that.
@Kidsandliz True enough, good syrup adds flavor without needing to drown the waffle. I was alluding to the apparent propensity for some places to make “sweet tea” with one Lusianne bag per pound of sugar and pint of water.
@hchavers@ratman Over here, the name has pretty much been obscured by the fancy restaurants that have appropriated the name. I doubt that the majority of them have ever heard of the beverage that the Finns (and a select few others) enjoy.
@hchavers@ratman I found some excellent ciders in New Zealand; far more of theirs rate that appellation than ours. And if I could get the feijoa stuff from Morningcider here, I would be in serious danger.
@hchavers@ratman@werehatrack The cider is dry hopped, i.e., the hops are added at room temperature during fermentation, imparting the floral notes of the hop and not the bitterness.
Being both a beer and cider -making hobbyist, I can’t believe I’ve never tried that…
@hchavers@macromeh@ratman Even added dry, it is impossible for the hops to not add some bitterness. They just don’t add as much. It’s still an outright atrocity to put them in cider. Most US beers are dry-hopped, for that matter; I’ve watched the hops going into the fermenters often enough. (I don’t drink beer, but For Reasons, I’ve ended up hanging around a brewery or two.)
Even added dry, it is impossible for the hops to not add some bitterness
True, but only a very minor amount.
Most US beers are dry-hopped
Correct, but the bittering hops are added in a separate step during the boil, which is where the vast majority of the bitterness is extracted. Most of the aromatics of the hops are very volatile and are mostly lost during the boil. Thus aromatic hops are added after cooling the wort, during the fermentation and aging stages to impart the more delicate components.
I expect the same would happen for cider.
My particular favorite is a late harvest Cab Sauv, but that’s next to impossible to find in the flood of nasty acidic picked-too-green “dry” varieties. Most of the reds have enough tannins to cure leather, and it’s apparently some kind of mortal sin to fail to ferment every last molecule of sugar in a rosé.
@werehatrack The tannins are a big part of why I drink more whites than reds. Call me strange, but I don’t want a wine that is so tannic my cheeks pucker.
With whites, I don’t want a dessert wine, but I don’t want a desert wine, either. (See what I did there? ) I’ve found that asking for a fruity wine gets me something acceptable in reds and more than acceptable in whites. This time of year, I like a nice crisp Riesling that’s not too dry.
@chienfou In my state, only some counties allow sales of wine and beer in grocery stores. The counties that do are limited to one store per grocery or wine chain. I don’t live in one of those counties, so our Trader Joe’s doesn’t sell wine. Very disappointing, although I tend to spend a lot of money when I go there, so it’s probably for the best.
I don’t know if any of the ones in my part of the state sell wine. I’m ~20 minutes from the closest one, but the others are ~45 minutes away, and I’m seldom in their neighborhood, but I should see if any of them sell wine so I can stop by when I’m in the area.