A little wine
Wow. that would be quite the experience; tasting wine in all its stages!
Cheap too, comes to about CDN$5 per bottle. I've got some a few bottles of 1 1/2 year old French merlot in the cellar, and two dozen bottles of year-old amarone, plus some four-month old malbec that's basically at the "pretty good plonk" stage. I'd much rather have this than most bottles I'd pay $30 or so for.
My housemate and I have a good arrangement. She likes whites, and I drink the reds, and we both drink the annual "orchard wine" that we get on sale. This year it's pear...I think it's a zinfandel but don't quote me on that.
I love fruit wines and ciders. Didn't even know they were a "thing" till I tripped on them accidently.
Any good brands you suggest.
Not right off the top, since I've been doing bottle-your-own for the past three years or so. I was never the biggest cider person anyhow.
One commercial wine I would love to have again is a local honey wine from back in Nova Scotia called Lunenberg County Honey Moon Wine. Very much like a mead, but not.
I used to be into craft brewed beers, but for some reason it sets off my reflux so I had to switch over to wines.
And not that candy sweet wine, either. a nice sharp white, crisp and refresing. Or a lovely little red, that sings with lots of complex flavors.
I just wish I were more educated about wine. Sadly, the best wines I've had are so-called "table wines" from france, italy and spain. I don't know what "table wines" even are, like blends, i'm assuming....
Red tastes like vinegar and gives you the worst hangovers. I understand the complexities, intricacies and nuances of quantum theory; I will never understand why people drink red.
To the best of my (limited) knowledge, "table wines" are generally blends of whatever's not good enough to export.
that's what I thought. To me, the wanna be sophisitcate, table wine is actually often smoother and more flavorful. simply easier to drink.
Course, someday I'll ask you all about whiskey. I've had one sip of somethign that was in the 50-100 USD range per bottle, and thought "my god, this is turpentine".
Age with whiskey doesn't necessarily help. At all. If anything the age is a bit of a red-herring as it's really the conditions that it's stored in that will deliver the effect. And as with all chemical reactions you will get a peak time when the kinetically favourable products are at their peak and the most thermodynamically stable ones haven't yet begun to dominate the mix. I had a glass of something distilled the year I was born (I was in a Because I Can mood) and it basically destroyed my eyesight, and not in the good way.
but the great "theys" in my world were all gushing and glowing over the amebers, and the hint of wood, and how SMOOTH it went down.
My dad is getting a 52 year old bottle of cognac for his birthday this year. I guess I will not try it then.
It might be good. As a novelty it's fine. But it's not the be-all-and-end-all. 15 year Laphraooaooaauaugugugggiiiggn - or however you spell it - is nice. But it will blow your cock off just sniffing it. And if you don't have one, it will cause you to grow one and then blow it off.
"Consuming this may make you a hermaphrodite" is the most interesting warning label (and the most niche advertising campaign possible).
More accurately, "Consuming this may make you an EXPLODING hermaphrodite", which I imagine would garner a wider market than you'd think, if only for people buying it for friends to see their reaction.
On my Father's 65th birthday we had some 50-year old cognac athe the restaurant and it was incredibly smooth. So for my 40th birthday I decided that I wanted a 40-year cognac to celebrate. I spent many hours chasing around Paris looking for a 1952 cognac but to no avail, so I ended up with 40-year old armagnac. I plan to get a suitably aged bottle of cognac for my 65th but next time I won't be too picky about the year.