IGX

DARTH wrote: I freak out the wine purist though because I am known to mix cranberry juice, pomgreante juice, orange slices and ice with wine alot. I call it Sweet Blood Cooler.

Might as well urinate in it. Pass target coordinates, please.

DARTH wrote:I like Bota Box, Banrock Station and Black Box boxed wine.

I like it because if I open a bottle, as the only wine drinker in the house I have to finish it in 2 days, with a box i can have 1 glass and call it. (or not)

I like Merlot, Shiraz, Shirah, Pinot noir and Cabrenet Sov. I hate most white wines. To light and wine should look like blood.

I freak out the wine purist though because I am known to mix cranberry juice, pomgreante juice, orange slices and ice with wine alot. I call it Sweet Blood Cooler.

Mmm. Homemade Boone's Farms.

What a duck says wrote:http://www.ecovinowines.net/

I bought this "bag" wine from Trader Joe's the other day, basically two bottles in a giant CapriSun package with a spigot.

The nice things are that it is a lot less waste than two bottles and is made from organically grown grapes, the crappy things are that they only make Chardonnay (oops, didn't realize that when I bought it) and that they still add sulfites to it (the entire damn reason I buy organic wine is to avoid the damn sulfites).

Anyway, $10 for two bottles worth if it piques your interest.

The freaking out about sulfites is way exaggerated. If you ever ate dried apricots or apples or figs you had more sulfites than you get in wine. Actual problems with sufites are very, very rare. It's one of those things a certain type of person likes to claim they have an allergy to, like glutamate.

PS- If you want to remove sulfites from wine, just pour the wine into a glass, and then into another glass. The splashing allows about 90% of the sulfites to volatilize out into the air. This is what winemakers do when tasting wine that have a high level of sulfites (high enough to smell, like when the sulfites have just been added to a tank). BTW, sulfite levels decrease as the wine ages, so this will not be necessary on old wines.

Schlegel wrote:

What a duck says wrote:http://www.ecovinowines.net/

I bought this "bag" wine from Trader Joe's the other day, basically two bottles in a giant CapriSun package with a spigot.

The nice things are that it is a lot less waste than two bottles and is made from organically grown grapes, the crappy things are that they only make Chardonnay (oops, didn't realize that when I bought it) and that they still add sulfites to it (the entire damn reason I buy organic wine is to avoid the damn sulfites).

Anyway, $10 for two bottles worth if it piques your interest.

The freaking out about sulfites is way exaggerated. If you ever ate dried apricots or apples or figs you had more sulfites than you get in wine. Actual problems with sufites are very, very rare. It's one of those things a certain type of person likes to claim they have an allergy to, like glutamate.

You know who you're responding to, right?

nafod wrote:

DARTH wrote: I freak out the wine purist though because I am known to mix cranberry juice, pomgreante juice, orange slices and ice with wine alot. I call it Sweet Blood Cooler.

Might as well urinate in it. Pass target coordinates, please.

1600 Penn. Ave. Washington DC. Fire for effect. Mix H.E. and F.A.E in structure pentration and airburst. Open Pattern incrimentally to kill any fleeing personal. TOTAL FUCKIN WAR ON MY PLACE!

Fucking shit taste good in a Mason jar, while sitting in the pool on a hot Va. summer's day.

After 3 - 4 drinks I eat the orange slices, by then they are saturated in wine.

Fruit and wine punches have a long and noble history, going back to the 1700's. Used to be that the various gentlemen's clubs and such would each have their own private recipe. Just don't use the expensive stuff, that's all I say, and I be a snob.

Schlegel wrote:Fruit and wine punches have a long and noble history, going back to the 1700's. Used to be that the various gentlemen's clubs and such would each have their own private recipe. Just don't use the expensive stuff, that's all I say, and I be a snob.

The Romans mixed wine with juices and water more often than drinking it strait. I talked to one Wine expert once about this and he said that it's because their wines were rougher than what we commonly drink. He said some of the Romanian and Baltic wines are probably close to what the Romans drank.

I like it this way, I rarly drink to get drunk or even more than a mild buzz. It's more the taste for me and some of the health bennies.

Schlegel wrote:Fruit and wine punches have a long and noble history, going back to the 1700's. Used to be that the various gentlemen's clubs and such would each have their own private recipe. Just don't use the expensive stuff, that's all I say, and I be a snob.

Old school punches were fiendish, with entire bottles of champagne, cognac, and vermouth in them, along with various fruits.

tough old man wrote:I hate wine.

Yup

I would just drink the whole box. You pussies can't hang.
As for the coolers, I was taught by a sommelier I worked with to mix cheap red wine and coke. He called it a guinea cooler. Delicious. (and maybe I should specify, coca cola not cocaine)

The Ginger Beard Man wrote:I would just drink the whole box. You pussies can't hang.
As for the coolers, I was taught by a sommelier I worked with to mix cheap red wine and coke. He called it a guinea cooler. Delicious. (and maybe I should specify, coca cola not cocaine)

I'll try that tonight, thanks.

DARTH wrote:

The Ginger Beard Man wrote:I would just drink the whole box. You pussies can't hang.
As for the coolers, I was taught by a sommelier I worked with to mix cheap red wine and coke. He called it a guinea cooler. Delicious. (and maybe I should specify, coca cola not cocaine)

I'll try that tonight, thanks.

That's puke rocket fuel. Anchors away, boys.

Schlegel wrote:

What a duck says wrote:http://www.ecovinowines.net/

I bought this "bag" wine from Trader Joe's the other day, basically two bottles in a giant CapriSun package with a spigot.

The nice things are that it is a lot less waste than two bottles and is made from organically grown grapes, the crappy things are that they only make Chardonnay (oops, didn't realize that when I bought it) and that they still add sulfites to it (the entire damn reason I buy organic wine is to avoid the damn sulfites).

Anyway, $10 for two bottles worth if it piques your interest.

The freaking out about sulfites is way exaggerated. If you ever ate dried apricots or apples or figs you had more sulfites than you get in wine. Actual problems with sufites are very, very rare. It's one of those things a certain type of person likes to claim they have an allergy to, like glutamate.

PS- If you want to remove sulfites from wine, just pour the wine into a glass, and then into another glass. The splashing allows about 90% of the sulfites to volatilize out into the air. This is what winemakers do when tasting wine that have a high level of sulfites (high enough to smell, like when the sulfites have just been added to a tank). BTW, sulfite levels decrease as the wine ages, so this will not be necessary on old wines.

Thanks for the tip.

I don't "freak out" about the sulfites. What happens is I get hot, my ears turn red, and I become easily irritable and very argumentative. I stopped drinking wine for a long while because it just wasn't fun, and I didn't have this reaction with other alcohols. Wines without extra sulfites (typically organic) added didn't seem to cause this issue, hence my conclusion of what the problem is.

I don't buy sulfited dried fruits either. At Trader Joe's, the dried fruits with sulfites sit next to the ones without added sulfites, I can't see the point of added preservatives to something that doesn't need it anyway. From what I understand, in Europe the extra sulfites are not added like they are here, and people hearsay that they can tell a difference in taste.