Any wine lovers out there? (17)
Did your water break ? 
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what varietal are you bottling?
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When I was a teenager, Liebfraumilch (spelling?)and Boone's Farm were ok for a night of partying, but I really don't remember all of it LOL
And these wines are just strawberry and blackberry. Last year I made peach and blueberry too.
When they did their testing, the two were commenting on how they couldn't believe there were no grapes involved, and that it was like the opposite of most wines. Apparently most are made from grapes and have a hint of blackberry flavor, where mine is all blackberries with a hint of grapes...
As if I know what they are talking about. At least I learned what "cascading" and "fingers" are LOL
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I had a girl like that once...still do maybe...a flight attendant that got damn crazy on wine...Me??/ i don't drink it unless I'm outta beer and stuff.
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I the red wine is too strong for you, I would suggest a white Zinfildel or a red rose. Less harsh and more sutable to a woman' pallet.
Wine is an indidual's taste but diluting it with water
is the ultimate sin
I will be glad to make a few suggestion if you wish and I am sure they will be to you taste -- Just let me know
Wine is an indidual's taste but diluting it with water
is the ultimate sin
I will be glad to make a few suggestion if you wish and I am sure they will be to you taste -- Just let me know
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Actually not diluting it per say, just trying to add all the water that the recipe calls for. Was just wondering if it would be too strong if I just left it as is.
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If you are using wine in your receipes that is a different topic.
Alcohol tends to evaporate in cooking. Red wine, added to Meat, veal or lamb tend to inhance its flavor.
As for white wine, they are best used in fish (drinking as well as cooking/poaching) The amount of wine used depends on your taste. For instance beaf bourginion requires a stronger wine and strogonof does.
Where veal scallopini requires less wine and a lighter one.
Hopefully this will answer you question.
Alcohol tends to evaporate in cooking. Red wine, added to Meat, veal or lamb tend to inhance its flavor.
As for white wine, they are best used in fish (drinking as well as cooking/poaching) The amount of wine used depends on your taste. For instance beaf bourginion requires a stronger wine and strogonof does.
Where veal scallopini requires less wine and a lighter one.
Hopefully this will answer you question.
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My current fav is Shiraz... McGuigans (Australian) is nice and I've found some good Chilean ones. For cooking, Cab Sauvignon.
For cooking, Cab Sauvignon.------ This thread is Archived ------
Iam an expert on wine,like that fine table wine Boons farm.
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Boons farm isn't koolaid? who knew?
If you want a -fine- wine, I recommend a 1990 bottle of Latour's private reserve out of the Beaulieu vineyard - one of the best cabernet sauvignon's I've ever tasted.
If you want a -fine- wine, I recommend a 1990 bottle of Latour's private reserve out of the Beaulieu vineyard - one of the best cabernet sauvignon's I've ever tasted.
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i think she's talking about making the WINE...not using it IN a recipe...
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Yes i love wine....shiraz is my fav....merlot's next
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wine making is a delicate dance between the grapes and the water.
spent many years in the Napa Valley......watched kendall jackson fine wines being made by wine master Don Sterling.....do not know much about wine making. what little I have learned makes clear that to much or too little water for the vines or in the processing can be the difference between wine and vinager.
spent many years in the Napa Valley......watched kendall jackson fine wines being made by wine master Don Sterling.....do not know much about wine making. what little I have learned makes clear that to much or too little water for the vines or in the processing can be the difference between wine and vinager.
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Thank you Nwstar for clarifying the matter. I Tend to agree with you Bourne. I made my owne wine for several years (donated formulas from a friend in Nappa Valley). By trial and error, I found out that the proper amount of sugar/yeast put into wime formula, will not only give you a higher or lower percentage of alcohol but the quality of grapes concentrate used you use will dictate the taste of the wine. Let's not forget that some years grapes are better than others. Diluting the formula with more water will not get you a weaker wine
I even tried making wine with Welch grape Juice concentrate from the supper market and got a pretty good wine.
Even if I may say so myself.
I even tried making wine with Welch grape Juice concentrate from the supper market and got a pretty good wine.
Even if I may say so myself.
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Thanks for the clarification. I think I did say that I don't like wine, and would never use it in cooking, even if a recipe did call for it, ick! LOL
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LOL Finally figured a way to figure this one out. Yesterday I took a sample to two of the biggest "clients". They ok'ed the stuff on the spot, so I don't have to do anything. Now THAT was easy LOL Bottled up a few gallons of the strawberry last night.
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Created: Oct 2006
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This year I am having trouble getting all the water in (long story, never mind). Just wondering if anyone thinks wine can be too strong, or if it would be better without the extra water?