/ck/ - Food & Cooking

[Anonymous No.17223006]

I want to get into wine.
Where should i start?

[Anonymous No.17223018]

>>17223006
buy a wine

[Anonymous No.17223023]

>>17223018
But so many to choose from.

[Anonymous No.17223040]

With the greeks

[Anonymous No.17223041]

>>17223006
Uhh, weird question but alright...
Go to a wine distillery, open up one of their barrels and uh, jump in... can't imagine why you'd want to do that, anon, but alright.

[Anonymous No.17223044]

>>17223006
Semi sweets

[Anonymous No.17223053]

>>17223041
>wine
>distillery

[Anonymous No.17223054]

>>17223006
france, italy and spain. buy different grapes, prices and try to find some older vintages. open up tree or four bottles to see how they differ. and keep it modest, dont rush to test the more expensive ones too early. the risk is you won't be able to appreciate them anyways. but if you decide its worth spending 50-100 bucks on a bottle at least look up the wine beforehand. the mistake i made in the beginning was spending too much on bottles that were supposed to be aged before drinking. there are a lot of shitty wines that aren't worth trying. a website like wine searcher that ranks wines is a good guide. have fun

[Anonymous No.17223055]

>>17223040
Kek

[Anonymous No.17223058]

>>17223054
Thanks fren. Any specific red wine bottle I should start with?

[Anonymous No.17223066]

>>17223053
My mistake, I was a taken aback by OP's request to "get into wine" and couldn't think straight.

[Anonymous No.17223067]

>>17223058
masi campofiorin

[Anonymous No.17223079]

>>17223067
Thank you

[Anonymous No.17223082]

>>17223066
you aren't funny

[Anonymous No.17223113]

>>17223006
first step is to admit your homosexuality.
second step is start being a pretentious homosexual.
third step is to dress like you have far more money than you do.
fourth step is to always speak with a shitty fake accent that makes you sound like you deserve to be shot.

simple as.

[Anonymous No.17223124]

>>17223040

[Anonymous No.17223161]

with a bucket, some yeast, and some grapes

[Anonymous No.17223163]

>>17223082
Well you're mean

[Anonymous No.17223296]

>>17223023
boxed wine seems to be popular ergo it must be good

[Anonymous No.17224478]

>>17223006
You don't have to go for the expensive stuff. I'd get 2 reds (Merlot, Cab Sav, Chianti) and 2 whites (Pinot Grig, Sav Blanc, Reisling). Experiment and see what you like. You can use them for cooking too. Braise some chicken or make shrimp scampi with white wine, or a red wine reduction for steak. Red wine can also be good in desserts (put some in brownie mix before throwing it in the oven).

[Anonymous No.17224486]

>>17224478
meant 3, not 2. Guess I've been drinking too much!

[Anonymous No.17225103]

>>17223113
Why is wine considered feminine?

[Anonymous No.17225107]

>>17223040
lol

[Anonymous No.17225285]

>>17223006
Professional Sommelier reporting in. Honestly Id grab a bottle of all the great classic wines. Sangiovese from Tuscany, Nebbiolo from Piemonte, both Merlot and Cabernet dominant wines from Bordeaux, Pinot Noir from Burgundy, Syrah Grenache and Mourvedre blends from the Cotes du Rhone.

Same for whites, Riesling from Germany, Pinot Gris from Alsace, Chardonnay from Burgundy, Albarino from Spain.

Once you find one that really resonates with you, go all out on that specific reigon. Like if you find yourself liking Cotes du Rhone wines, focus only on cotes du rhone for a while. Try to buy different blends and sub-areas (appellations) from the cotes du rhone. Try the 100% Syrahs from the north and the Grenache dominants from the far South, even going into Luberon and so forth. Then once you feel like youve had everything, expand into the rest of France. Go through the right and left banks for Bordeaux, then the different Cote's of Burgundy.

Im overcomplicating it a bit, youd only really need 3-4 bottles from each reigon, but my feeling is that if you try a bunch of different wines separately, you dont pick up on all the subtleties and nuance unless you already really have a lot of mental reference with other wine.

Also take fucking notes. Id write for each wine
>Producer and year
>region
>Grape varietal
>Alcohol
>color
>nose
>palate
>finish
and make sure you describe the tannin and acid in these definitively (low, med-, med, med+,high). This helps a ton when going back and comparing wines that youve basically forgotten.
When tasting, I recommend first writing all your notes yourself, then maybe looking up a professional somms notes and going back and comparing.

Pairing with food is also a good idea but this fucking post is already long.

TLDR: focus on one region at a time and take notes

[Anonymous No.17225293]

>>17223006
in the toilet, degenerate

[Anonymous No.17225301]

>>17225285
also I forgot to add Sauvignon Blanc from the Loire Valley or New Zealand

[Anonymous No.17225394]

>>17225285
How did you go about becoming a sommelier?

[Anonymous No.17225451]

>>17223006
Watch the wineking channel on YouTube and try to drink the wines they drink. Say what you will about how wine professionals are full of shit, the main old guy Peter Koff is as legit as they come or so it seems. You can learn a lot about wine. But the best way to get into it is making your own. Once you start fermenting your own wine you'll understand the science and different attributes a whole lot better. I'm sure the place grapes are grown does make a difference, but in my eyes it is not as important as winemaking techniques. Idiots who care about soil types are so far up in their own ass and lack any actual understanding of wine.

[Anonymous No.17225478]

>>17225394
CMS exams

[Anonymous No.17225566]

>>17225394
Theres a bunch of certifications out there, some more focused on service and some more focused on education, but all you need is a competent level (WSET 3, SWE Cert, CMS, CAPS, etc) to get offers. Service experience is usually king. I got well into selling wine professionally before I had any certifications at all, because I did all self study. Being a somm, at least in a restaurant like I am, is just as much service smarts as it is wine smarts, you gotta have floor chops to cut it. Basically, work in bars with serious wine programs, study like a madman, drink a lot, and put yourself out there. Its all about who you know.

Lemme know whatever questions you have btw bud, Ill answer whatever I can in this thread.

[Anonymous No.17225587]

>>17225103

[ooggaddal XDDD No.17225594]

>>17223006
GED A BODDLE OF ARDBERG XDDD
SGODDCH BERY MANLY AND VINE IS GGEY :XD:D:D:D:

[Anonymous No.17225636]

>>17223006
With a book.

[Anonymous No.17225640]

>>17225636
reading about drinking is like drinking about reading

reatard

[Anonymous No.17225648]

i like wine but i really fucking hate the culture of connoisseurs and aficionados.

[Anonymous No.17225681]

>>17225640
Keep telling yourself that bud.

[Anonymous No.17225688]

>>17225285
This is perfect. I want to know as much as you. Can you pick out two bottles from each region i should get?

[Anonymous No.17225696]

>>17225594
CUTE XD

[Anonymous No.17225704]

>>17225301
>New Zealand
Sauvignon Blanc from NZ is a classic now? But they're new world?

[Anonymous No.17225717]

>>17225285
>Pairing with food is also a good idea but this fucking post is already long.
It was really informative, can you expand on this. I recently got into wine via food but rather than stick with a varietal I stuck with a country (Italy) and only very very very rarely try something from outside of Italy

[Anonymous No.17225723]

>>17225566
Where can I find somm friends to drink with so I can learn from them and have company?

[Anonymous No.17225729]

>>17225717
Isn’t french wine considered LE the best?

[Anonymous No.17225753]

>>17225729
50 years ago maybe
california is now where it's at

[Anonymous No.17225780]

>>17223006
Where are you from? I only drink wines from my country. Don't care about Burgundy, Bordeaux, faggy Italian varietals until I attain enough knowledge about the local wines. Try doing that

[Anonymous No.17225798]

>>17225753
What are some good, (((reasonably-priced))) Californian wines?

[Anonymous No.17225871]

>>17225717
Ill give you some really basic rules of thumb about wine and food.

>Sweet food makes wine more tannic and bitter and less sweet, and also more acidic, therefore you pair a sweet wine with sweet food
>Umami makes wine more tannic, bitter, acidic, and less sweet and fruity as well. Umami rich stuff can be a hard pair, so Id go for something that is versatile and earthy
>salty food makes wine seem less tannic, bitter, and acidic, but also more fruity and sweet. A really bright fresh acidic wine, like chablis or riesling, is great with salty food. For reds anything with great acidity will stand up to salt
>Acidic foods will make the wine seem less tannic, less bitter, and less acidic, and more sweet and fruity as well. Basically, you usually want to pair acid with acid.
>Fatty food will make the wine feel less tannic and less acidic, so the fatter the food, the more tannin and acid you want to punch through.
>spicy foods will make the wine seem more alcoholic, and will make the wine seem dryer, so a somewhat sweet, low alcohol, high acid wine is usually killer with spicy food. Think Riesling, Pinot Gris, or Gruner Vetliner

Another piece of advice my wine director once gave me, was the harder you cook the food, the bigger the wine needs to be. Poached Salmon would go with a really fresh, young white chard for example, while a skin-on fillet of salmon cooked on charcol can take a full on old-world pinot
>>17225704
I think its good for newbies to try NZ sauv before Loire because the "quirks" of SB are really more noticeable in NZ. That green bell pepper, cat piss, passionfruit is usually really huge on them. and its a good reference point of SB for a new drinker because its so standout. For the same reasons Id do a dry riesling from maybe Pfalz vs one from the Mosel, since they usually have more of the petrol/hot rubber character.

A lot of times in blind tastings, I identify Loire SB because it doesnt smell massively like bell peppers and cat piss.

[Anonymous No.17225875]

>>17225871
Cont:

>>17225723
If you arent in the industry, wine courses and tasting events are the best way to meet people.

[Anonymous No.17225879]

>>17225871
>cat piss.
is that what they call "brett"?

[Anonymous No.17225894]

>>17223124

>have some of the best wine in the world
>fuck it up with resin to sell as a tourist gimmick

Why Stavros, why?!

[Anonymous No.17225898]

>>17223006
gotta start at the bottom and work your way up kiddo, i suggest night train or thunderbird, after that move onto box wine, then regional wines i.e.. napa, sonoma, chile, aus, etc..

[Anonymous No.17225924]

>>17225875
Cont:
>>17225688
I would go Chianti Classico for Italy, Langhe Nebbiolo for Piemonte. From Bordeaux I would go with both a wine from St Emilion and a wine from Medoc. For Pinot, standard Bourgogne rouge will be fine, but if you can grab something from the Cotes Du Beaune as well. For Southern France, get a classic Cotes Du Rhone, where Grenache is the top listed grape on the bottle, another where Syrah is the top listed, and one thats not labelled "Cotes Du Rhone" but instead just says "Northern Rhone" and is 100% Syrah.

A lot of people in this thread are reccomending New World wines, like from California and Australia, and while all of these Countries produce excellent wine, theyre just emulating what the old world taught them. Its better to learn the roots of wine first.

>>17225879
Nah brettanomyces smells like a farm, horses ass, animal, etc. Its a wild yeast, where the cat-piss/bell pepper smell of Sauvignon Blanc is an inherent quirk of the grape, a chemical called Pyrazine. Its actually present in all the Bordeaux varietals, since they all come from the same grape basically (Cabernet Sauvignon, Sauvignon blanc, Cabernet Franc, Merlot, Carnemere, Malbec)

[Anonymous No.17225951]

>>17225924
cool, which wine should i seek out if want some barnyard and horse ass?

[Anonymous No.17225963]

>>17225688
>>17225924
Fuck I forgot whites. Get a riesling from both Pfalz and Mosel, though theres a lot of different sweetness levels with Mosel riesling, so Id go for one labelled Kabinett.

From burgundy, any bottle of Chablis, and a Bourgogne Blanc wil do ya fine.

For Sauvignon Blanc, Id get a bottle from Loire Valley in France, Sancerre speficially if you can, and a bottle from Oyster Bay, New Zealand.

Grab a bottle of Pinot Gris from Alsace while youre at it.

>>17225951
Anything that claims to be "Natural wine". Look for terms like "indigenous yeasts" or "spontaneous fermentation" Pet-Nat's will totally have it usually. Old world for sure, France, Chile, Italy, Greece. Places that still use really rustic winemaking techniques.

[Anonymous No.17225976]

>>17225963
>>17225951
Also I forgot to add, sometimes its more noticable in wine thats been aged quite a bit.

[Anonymous No.17226003]

>>17223006

[Anonymous No.17226019]

>>17226003
Mmmmhh-mmmh, gurl.

[Anonymous No.17226043]

>>17225976
thank you based winesnob-kun, may life award you with infinite glory and vagene

>>17226003
i find that price a bit arrogant desu

[Anonymous No.17226060]

>>17225924
>>17225688
Shit I keep forgetting stuff, Id shoot for around the $20 mark for all of the wines. Dont go lower than 15 or higher than 30

>>17226043
NP bud, cheers.

[Anonymous No.17226067]

>>17226003
Is it "Black Girl-Magic" like evil magic from girls
or "Black-Girl Magic" like made by negros?

[Anonymous No.17226161]

Spanish tempranillo rioja. It has spicy and fruity notes without being sweet, and lacks the awful bitterness of many other red wines. A perfectly enjoyable bottle can be had for 10 or 15 usd.

[Anonymous No.17226203]

>>17225924
Thank you based wine chad

[Anonymous No.17226230]

>>17223006
Blessed picture

[Anonymous No.17226235]

>>17223040
amazing

[Anonymous No.17226237]

>>17223163
He is, but he's not wrong.

[Anonymous No.17226240]

>>17226237
i happen to think anon is funny.

[Anonymous No.17226348]

>>17226240

[Anonymous No.17226360]

>>17226348
guess what, anon? i dont care what you think!!!! my mommy says my opinion matters.

[Anonymous No.17226402]

>>17223066
uh huh

[Anonymous No.17226443]

>>17225285
Based album, also I think it easier to get into wine when pairing with food or cooking, I have little-no experience with wine but it at least gives me a direction and reason to look for certain notes or wines.

[Anonymous No.17226575]

>>17225566
How old were you when you started? Did you have a different career beforehand?

[Anonymous No.17226613]

>>17223006
Why not brew your own meads and wines?

[Anonymous No.17226629]

>>17226613
it doesn't really carry the same status desu

[Anonymous No.17226656]

>>17226613
A lot of people rush it. If its aged for at least a year and on oaks or other woods they can come out real nice. I can respect your opinion though. I like the proses of it all. Its relaxing going though the process.
This was a apple, hibiscus, rose mead or cyser more specifically

[Anonymous No.17226666]

>>17226656
for
>>17226629
sorry

[Anonymous No.17227191]

>>17226575
I was 25, but I had worked on and off in hospitality for a few years prior. I was never a bartender or server before though, I was a cook and then a barista, and then I started working at a wine store and got obsessed. I owe a lot to the wine director giving me a chance. I just worked my ass off and studied really hard on my own time and eventually I proved myself and they pulled me in.

[Anonymous No.17227607]

>>17225285
Does wine have a variety of flavors?
How does the variety compare to something like scotch?

[Anonymous No.17227671]

>>17227607
no, unlike scotch, wine literally tastes the same

[Anonymous No.17227719]

>>17225871
>I think its good for newbies to try NZ sauv before Loire because the "quirks" of SB are really more noticeable in NZ. That green bell pepper, cat piss, passionfruit is usually really huge on them. and its a good reference point of SB for a new drinker because its so standout. For the same reasons Id do a dry riesling from maybe Pfalz vs one from the Mosel, since they usually have more of the petrol/hot rubber character.
I understand thank you

>>17225871
>Ill give you some really basic rules of thumb about wine and food.
Thanks for the advise I normally reference food websites that almost always include a wine pairing for the recipes they have (https://gourmettraveller.com.au/ and https://foodandwine.com/)), or wine blogs that include a section on pairing for each varietal (folly, https://www.matchingfoodandwine.com/).). I've also got a copy of the Mozza cookbook and they include wine pairings for each of the recipes in the book, do you know of any more books or websites like this? That include recipes and pairings because I really like to cook as well.

[Anonymous No.17227736]

>>17225924
>St Emilion and a wine from Medoc
Ha, I've just brought some (haut-Medoc 1985 and puisseguin-saint-emilion 1982, 1979) for my first Bordeaux, and they are really old because I've never tried an old wine. I guess the supermarkets and chain wine shops only sell the new stuff so they get a good turnover and it seems that these new (2 years old maybe max) wines (except for whites) seem at times indistinguishable

[Anonymous No.17227740]

>>17225924
>brettanomyces smells like a farm, horses ass, anima
>>17225879
Yeah even though I'm new to it you'll definitely notice it especially if you've ever been to a place where they have a mouse infestation. I had a Douro and could smell it lightly on it but apparently that's normal for this type??

[Anonymous No.17227902]

>>17223023
Buy a mid-shelf rioja.

[Anonymous No.17228793]

bump

[Anonymous No.17228939]

>>1722589
Adding resin to wine is pretty old. They did it in the Antique to increase the shelf life. In fact, they sometimes added Tar as a cheap alternative, so consider yourself lucky.

[Anonymous No.17229001]

>>17223067
Just bought it. I hope it’s good.

[Anonymous No.17229004]

>>17227671
Can anyone else confirm?

[Anonymous No.17229043]

>>17228939
When I tried retsina I had it with fried oily fish (dish name: Hamsi Tava), aubergine and vine leaf dolma (aubergine dolma cooked in tomato sauce) it was really good with all of it

[Anonymous No.17229051]

>>17229001
>masi campofiorin
Let us know and what are you having it with?

[Anonymous No.17229060]

>>17229051
I’m planning on just drinking it by itself. I really want to just become familiar with the nuances of wine. I’m not ready for pairings yet.

[Anonymous No.17229086]

>>17228939
He deleted his post but the retsina he posted is from Kamara, which is a killer biodynamic producer in Thessaloniki. They make excellent wines.

[Anonymous No.17229091]

>>17229086
isn't biodynamic that thing where you have to slaughter a calf every month and sprinkle its blood on the fields to appease the harvest god or something?

[Anonymous No.17229101]

>>17229091
Based follower of the old ways.

Also wine-related, since I popped open the (glass) cork on a rose Cab Sauv. Has a fruity hint, like those generic "forest fruit" gummies.

[Anonymous No.17229231]

>>17223006
fuck

[Anonymous No.17229257]

All the things she said
All the things she said
Running through my head
Running through my head
Running through my head
All the things she said
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Running through my headAll the things she said
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All the things she said
All the things she said
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Running through my headAll the things she said
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Running through my head
Running through my head
All the things she said
All the things she said
Running through my head
Running through my headAll the things she said
All the things she said
Running through my head
Running through my head
Running through my head
All the things she said
All the things she said
Running through my head
Running through my headAll the things she said
All the things she said
Running through my head
Running through my head
Running through my head
All the things she said
All the things she said
Running through my head
Running through my headAll the things she said
All the things she said
Running through my head
Running through my head
Running through my head
All the things she said
All the things she said
Running through my head
Running through my headAll the things she said
All the things she said
Running through my head
Running through my head
Running through my head
All the things she said
All the things she said
Running through my head
Running through my headAll the things she said
All the things she said
Running through my head
Running through my head
Running through my head
All the things she said
All the things she said
Running through my head
Running through my headAll the things she said
All the things she said
Running through my head
Running through my head
Running through my head
All the things she said
All the things she said
Running through my head
Running through my head

[Anonymous No.17229272]

>>17229091
Just more proof that wine makers and obsessives are pants on head retarded.

[Anonymous No.17229306]

>>17227671
Why would something with less alcohol to homogenize the flavor all taste the same? It sounds more like you scorched your tastebuds.

[Anonymous No.17229312]

>>17229091
Biodynamic usually just means hipster permaculture farming these days. Personally, I never buy wine unless a man has danced naked under the trellises appeasing the ancient gods.

[Anonymous No.17229325]

>>17229091
that's demeter farming and they unironically put cow shit in a cow horn and then bury that in the field where the crop grows. this is what you're paying extra for, these are the people who get EU funding and nobody is asking them about whether their le science is legitimate.

[Anonymous No.17229327]

>>17229231
Looks like only two bottles out of five were broken. Still got three. Just managed to escape complete disaster.

[Anonymous No.17229331]

>>17229231
This painting speaks directly to the soul

[Anonymous No.17229437]

why do I get nausea and bloating after a few sips of wine?

[Anonymous No.17229444]

>>17229437
shitty genes

[Anonymous No.17229454]

>>17223006
Buy a few bottles of cheap wine with resealable caps and taste a bit of each. Which one do you like the most? The least? Try cooking with each of them and reconsider the two previous questions. Once you have an idea of your palate

[Anonymous No.17229455]

>>17229454
(Cont.) get a bottle of nicer wine and share with a friend. Discuss preferences. Etc etc. Wine isn't very complex. I'm thinking of making my own, but I'll have to wait until I finish moving since I don't wanna bring fermenting grapes through TSA security.

[Anonymous No.17229584]

>>17229331
Eduard von Grutzner paintings are fantastic

[Anonymous No.17229623]

>>17223006
>Where should i start?
Goon
go to wine section
find the wine casks
grab a box of Coolibah, Fruity Lexia or Sunnyvale
should only cost $8 for a gallon.
if in doubt, go for a Cab Sav.
even if you dont like it that much, you can always use red wine in cooking.

Bonus points if you drink straight out of the bag like a champ
Extra bonus points if you build up a stash of goon bags and build a raft out of them.

[Anonymous No.17229627]

>>17227671
>red wine tastes like white wine

[Anonymous No.17229798]

>>17223006
Start with alcoholism and work your way down from there

[Anonymous No.17229812]

>>17225285
start a somm thread my nigger

[Anonymous No.17229817]

>>17229060
I actually don't enjoy wine/alcohol without food, I do try some before I eat any food to become familiar" with the varietal like you said

[Anonymous No.17229821]

>>17229257
This is not enough?

[Anonymous No.17230389]

Is terroir really that important for wine?

[Anonymous No.17230401]

>>17223006
OP are you still present? Don’t want to waste my time.

[Anonymous No.17230606]

>>17230389
very much so and objectively. Monks and ancient Greeks/Romans were recognizing terroir hundreds of years before the term even existed. Its objective.

[Anonymous No.17232033]

>>17230389
yeah you can easily tell between a wine from a cold and hot climate most of the time

tons of other things too

[Anonymous No.17232038]

>>17229623
surefire way to not enjoy wine if you're getting into it for the taste

[Anonymous No.17232055]

>>17223006
tried white wine before, tasted like paint thinner. even straight mixer tequila had a more pleasant taste than wine. just avoid it all together.

[Anonymous No.17232498]

>>17232055
>tried one wine and didn't like it
>'just avoid it all together'

[Anonymous No.17232515]

>>17223040
came here to post this

[Anonymous No.17232601]

>>17229331
>>17229584
The happy drunk monk is the greatest loss of the 20th century

[Anonymous No.17232666]

>>17223040
i dont get it

[Anonymous No.17232715]

>>17232666
its the /lit/ meme answer to the question "where to start?"

[Anonymous No.17232848]

>>17230401
I’m still present and still overwhelmed by it all. This is going to take years to understand.

[Anonymous No.17233083]

>>17232715
You need to go back.

[Anonymous No.17233102]

>>17223006
Pinot Noir only wine worth drinking and even then I just save it for the holidays

[Anonymous No.17233160]

>>17232033
>climate
is climate considered terroir though? I thought climate was it's own variable

[Anonymous No.17233226]

>>17233102
I thought pinot was for women

[Anonymous No.17233234]

best cheap bottles in US grocery stores? for me, it's Robert Mondavi

[Anonymous No.17233318]

I really like wine and have gotten to the point I can only buy from my local liquor store instead of from grocery stores, the selection at jewel and marianos and whatnot is terrible.