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/ck/ - Food & Cooking

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9958480 No.9958480 [Reply] [Original]

How many bottles of $24.99 dollar pinot noir should I buy that's mislabeled at $4.99?

Tried it last night - thought "oh - no tannins or darker finish...I get it." I guess you napa valley lovers really like the clearly cherry/fruit flavors over all others.

>> No.9958492

>>9958480

Pinot noir? Two bottles max.

>> No.9958501

>>9958492
pssh - make it cab sav then, ya heathen.

>> No.9958502

>>9958480
California pinot noir as a rule is trash. That said, at $5 I'd buy a case and use it for cooking

>> No.9958505

You need to masticate the skins of the grape for tannins. If those lazy assholes just press everything you're going to end up with 'young' everything.

>> No.9958519

>>9958505
It's by design. Pinot noir is the "it grape" of the moment for plebs, they don't know why or what it even tastes like, they just know it's "sophisticated".

So California pumps out oceans of 51% pinot noir mixed with 49% bulk mystery grapes from lodi (usually petit sirah or zinfandel), and a generous dose of mega purple for that inky black color that we all associate with a fine burgundy. Top off with a dump truck full of oak chips and you have an instant hit.

But it's not like the stuff labeled as 100% PN is much better. They just don't have the climate for it, and they ruin everything with the vanilla shit.

>> No.9958521

>>9958502
i'll agree with this mostly - anyone wanna offer a guess as to why the west coast fucks up pinot so bad?

my inner alcoholic can't deny $5 dollar pinot. I don't think cali pinot is 5 times WORSE than other regions....I mean - I could buy quite a few cases and maybe start a good valued stock of wine....

>> No.9958527

>>9958521
>anyone wanna offer a guess as to why the west coast fucks up pinot so bad?
tl;dr version: the market demands something called "pinot noir" that drinks like critter wine on steroids, and climate prevents any serious attempt at making real PN

>> No.9958530

>>9958527
>>9958521
also, "the west coast" is a little harsh, oregon makes some good PN (and, increasingly, some terrible PN).

you just need to stay away from the california crap

>> No.9958536

>>9958480
Napa makes a lot of different styles of wine, there's hundreds and hundreds of vineyards there. But, thge largest wine grape producing area in California is Lodi, which is about 1 1/2 hours south of Napa. That's where you go if you're serious about wine.

>> No.9958541

>>9958530
seriously attempting a 5 acre aquisition in wilamette atm. planning on smuggling rconti vines and cloning....sell 20k bottles in 5-7 years....

personally - oregon is falling short for me. maybe the vines are not old enough? Sorry- yakima and east of the cascades has way too much fucking acidity. I also think genetics ..but eh...who knows. have lots of research myself before I progress...

>> No.9958554
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9958554

>>9958541
>acquire 5 acres of prime vineyard
>spend years and years of blood and sweat
>ignore the dozens of perfectly genuine authenticated clones available everywhere
>gamble it all on some dodgy suitcase clones because muh DRC
do americans really do this?

>> No.9958556

>>9958527
>>9958536
PN requires cooler temps than Napa/Lodi.
There are a few wineries in the NorCal mountains that produce good PN grapes.

>> No.9958562

>>9958554
let me dream :D

>> No.9958570

>>9958556
This is true, the Sierra/foothills wine trail produces some good finds, but I was speaking generally before.