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enframed wrote:Eh, "supposed to be drunk when young..." they say that about rose wine too, and it's very (most) often not true, a little bottle age (stored correctly, of course) helps most white and rose wines, IMO. Sharp elbows is a great description!

Thanks!

Be careful, stay away from the cheaper lambrusco wines, otherwise it will turn you into this:

The one time I drank Lambrusco it tasted like a cross between Hi C Fruit Punch and Kool Aid. I'm guessing that must have been a cheaper Lambrusco.

^ Yes, aware of the Lambrusco stigma. I don't think I'd go into a wine store and buy any here, unless maybe FM enframed was with me. The stuff in Italy was great, though.

Reunite gave Lambrusco a bad name in the 70s, maybe it was, it still hasn't recovered. Too bad cuz the good stuff is amazingly good, pairs with any food you can pair it with, and everyone loves it. It's rarely more than $20/btl, too, retail.

I'm a big fan of Camillo Donati, who would be my go-to for lambrusco.

In terms of other misunderstood grapes and/or ones debased by cheap sugar water during the '70s and '80s, German riesling could have its own thread.

I've also noticed that lovers of sour beer tend to go for cloudy, ciderlike, unfiltered white wines, both w/ and w/o skin contact. Hell, they seem to embrace those more readily than some conventional wine drinkers do! Perhaps b/c such wines can be... well, rather sour.

OrthodoxEaster wrote: Wed Feb 07, 2024 2:25 pm I'm a big fan of Camillo Donati, who would be my go-to for lambrusco.

In terms of other misunderstood grapes and/or ones debased by cheap sugar water during the '70s and '80s, German riesling could have its own thread.

I've also noticed that lovers of sour beer tend to go for cloudy, ciderlike, unfiltered white wines, both w/ and w/o skin contact. Hell, they seem to embrace those more readily than some conventional wine drinkers do! Perhaps b/c such wines can be... well, rather sour.

Forgot about Camillo Donati, yeah that's great stuff too. That, Zanasi, and Medici Ermete are prob my top 3 and would be happy with any of them at any time.

Many sour beer drinkers seem to enjoy brettanomyces in wine, which makes sense.

OrthodoxEaster wrote: Wed Feb 07, 2024 2:25 pm In terms of other misunderstood grapes and/or ones debased by cheap sugar water during the '70s and '80s, German riesling could have its own thread.

I want to say the zinfandel might be in the same misunderstood/misrepresented category, but that's probably old news to you cork heads.

losthighway wrote:

OrthodoxEaster wrote: Wed Feb 07, 2024 2:25 pm In terms of other misunderstood grapes and/or ones debased by cheap sugar water during the '70s and '80s, German riesling could have its own thread.

I want to say the zinfandel might be in the same misunderstood/misrepresented category, but that's probably old news to you cork heads.

Right. B/c of all that sweet, blush white-zin bullshit during the '80s. There is plenty of old-vine zin in Cali, and it's more typically made as a big red and not remotely sweet. Supposedly there's decent rosé out there, as well.

I, personally, don't love zin for the same reason I'm not into most primitivo and crljenak (which are the same grape as zin, I believe): too big, exuberant, and extracted most of the time. But that's just personal taste. The stuff still bears little resemblance to Sutter Home or whatever.

Oh, wait... I've had a few excellent primitivo wines from Puglia, often aged in amphorae, w/the alcohol somehow dialed back. The amazing Cristiano Guttarolo comes to mind... But dude's an outlier.

Seemed appropriate