tag:blogger.com,1999:blog-3531135336389622338.post8586903330748845333..comments2023-06-23T02:23:57.204-06:00Comments on Keen Observer of the Human Condition: Wednesday's Wine - Borsao 2007 Red Wine and Rose WineTheWeyrd1http://www.blogger.com/profile/15064826219629525527noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-3531135336389622338.post-30131301688446533962009-02-03T20:08:00.000-07:002009-02-03T20:08:00.000-07:00Jannie...THANKS!Jannie...THANKS!TheWeyrd1https://www.blogger.com/profile/15064826219629525527noreply@blogger.comtag:blogger.com,1999:blog-3531135336389622338.post-71623650225899004202009-02-03T18:47:00.000-07:002009-02-03T18:47:00.000-07:00Wweyrd1! You are soooo right on. Chardonnay's tu...Wweyrd1! You are soooo right on. Chardonnay's turn me off, too heavey or something (except for teh 2002 Mcaon VIllages adn of course that can't be found now.) And the white grigio is one I like best.<BR/><BR/>Well done indeed.Jannie Funsterhttps://www.blogger.com/profile/11595786402510366043noreply@blogger.comtag:blogger.com,1999:blog-3531135336389622338.post-49706626561724200752009-01-30T18:04:00.000-07:002009-01-30T18:04:00.000-07:00Jannie...WELL, for your BLAND palate you might sti...Jannie...WELL, for your BLAND palate you might stick to the white wines. And with the food you're having something on the dry and crisp side might be a good choice. Most of the white wines that I've reviewed here would be good, except the Chardonnays which tend to be buttery and wouldn't cleanse the palate of the sour cream and Parmesan cheese very well. I think a Viognier or a Pinot Grigio would be nice. I did a Viognier on 4-30-08 that you could check out... Let me know what you end up having!TheWeyrd1https://www.blogger.com/profile/15064826219629525527noreply@blogger.comtag:blogger.com,1999:blog-3531135336389622338.post-8978248709004860382009-01-30T17:50:00.000-07:002009-01-30T17:50:00.000-07:00Cherry aroma, eh? Wine is such an amazinnly versa...Cherry aroma, eh? Wine is such an amazinnly versatile thing.<BR/><BR/>What would you recommend with bland fodder? Such as white fish with onions, sourcream and parmesan cheese, broiled. With Far East wild rice. (Me of the mild spice toungue, as you know.)Jannie Funsterhttps://www.blogger.com/profile/11595786402510366043noreply@blogger.comtag:blogger.com,1999:blog-3531135336389622338.post-72060793642981429772009-01-30T07:12:00.000-07:002009-01-30T07:12:00.000-07:00Lost...yeah, there's two different spellings for i...Lost...yeah, there's two different spellings for it (I checked). I apparently thought the Gringo spelling would be better recognized...heh. My bad. Maybe I'll change it in my post...TheWeyrd1https://www.blogger.com/profile/15064826219629525527noreply@blogger.comtag:blogger.com,1999:blog-3531135336389622338.post-67224118778367720092009-01-29T18:55:00.000-07:002009-01-29T18:55:00.000-07:00Oh! You mean Queso! I thought maybe there was som...Oh! You mean Queso! I thought maybe there was some new dish that I didn't know about. bummer.LostInColorhttps://www.blogger.com/profile/15193497209648434779noreply@blogger.comtag:blogger.com,1999:blog-3531135336389622338.post-11729354507408476522009-01-29T16:36:00.000-07:002009-01-29T16:36:00.000-07:00citizen...the Rose wasn't overly sweet, just that ...citizen...the Rose wasn't overly sweet, just that the Garnacha grape is sweet relative to other grapes, so the Red having longer fermenting and the Tempranillo grape makes it more earthy than the Rose...both are good. Save trying the Rose for spring or with really spicy food.<BR/><BR/>Lost...you live in Colorado and you don't know what cheese caso is!?! I'm very confused by that. But basically it's a cheese dip for chips that has lots of spicy stuff in it and it's usually made by melting several different cheeses together. You can get a decent one at Qdoba's if you can't get it at a local Mexican restaurant...<BR/><BR/>Jennifer...thanks for popping by! And you're right about the Tempranillo. In fact, I don't think I've had a wine that was 100% Tempranillo. It might come out too heavy, I'm thinking...TheWeyrd1https://www.blogger.com/profile/15064826219629525527noreply@blogger.comtag:blogger.com,1999:blog-3531135336389622338.post-74000047616880443732009-01-29T12:50:00.000-07:002009-01-29T12:50:00.000-07:00I've gotten used to the wine blends (x% something ...I've gotten used to the wine blends (x% something and then x% something else) and I do find that Tempranillo does lend itself to blending.<BR/>I'll have to see if I can find these wines and give them a try! Thanks for the tip!jennifer from pittsburghhttps://www.blogger.com/profile/12188641511998447474noreply@blogger.comtag:blogger.com,1999:blog-3531135336389622338.post-81061028832030513652009-01-29T08:36:00.000-07:002009-01-29T08:36:00.000-07:00What is cheese caso? See I am here for the food! ...What is cheese caso? See I am here for the food! ;)LostInColorhttps://www.blogger.com/profile/15193497209648434779noreply@blogger.comtag:blogger.com,1999:blog-3531135336389622338.post-74532594417811288402009-01-29T05:52:00.000-07:002009-01-29T05:52:00.000-07:00I'm not much on sweeter wines, but I'll look for t...I'm not much on sweeter wines, but I'll look for that red.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3531135336389622338.post-87759526237826807272009-01-28T21:12:00.000-07:002009-01-28T21:12:00.000-07:00J...hope you noticed the PINK wine in this post......J...hope you noticed the PINK wine in this post...heh.TheWeyrd1https://www.blogger.com/profile/15064826219629525527noreply@blogger.comtag:blogger.com,1999:blog-3531135336389622338.post-36355463355487987042009-01-28T21:10:00.000-07:002009-01-28T21:10:00.000-07:00Look at that even when your tired you blogged, I'm...Look at that even when your tired you blogged, I'm so proud. I've been so lazy about blog writing and visiting. I promise I wont continue the lazynessJdancer8https://www.blogger.com/profile/13325808266821705755noreply@blogger.com