All this talk and comparison of Mistresses a fine wine in other posts got me to thinking about my cellar and how I would name each section / region after a different Mistress based upon your personality and style. So lets play another game Mistresses, if you were a fine wine, what kind would you be and why? Try to be as specific as you can but not more general that a region. For example, you can't respond only red or white, or only California but instead, red from Tuscany and even a better, a Brunello (my favorite and reserved for Mistress Vu because of its complex yet balanced, smooth, velvety, ripe aroma and taste that is as long as it is full, vigorous and completely satisfying with even tannins) because ....
Lets hear it Mistresses and others that would venture a guess and see if your Mistress(es) agree with you!
MW
Mistresses and Fine Wine
MultiQuote
#2
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Posted 12 December 2009 - 07:15 PM
I would love to play this game but I just don't know enough about wines. I like sauvignon blanc from New Zealand and chardonnay from California (France and Australia are good for both too) but I don't know how to describe further or make a comparison. :oops:
#3
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Posted 12 December 2009 - 08:40 PM
Mistress Kang, Since I have yet to drink from your cup, please tell me which of these might apply:
Sauvignon Blanc is usually quite distinctive and one of the easier varietal wines to recognize by its often sharp, aggressive smell. The most common (but not exclusive) smell and/or flavor elements found in sauvignon blanc-based wines include:
Sauvignon Blanc Smell and/or Flavor Elements
Varietal Aromas/Flavors: Processing Bouquets/Flavors:
Herbaceous: grass, weeds, lemon-grass, gooseberry vanilla, sweet wood
Vegetal: bell pepper, green olive, asparagus, capsicum butter, cream
Fruity: grapefruit, lime, melon oak, smoke, toast
Aggressive: mineral, "catbox" flint
With naturally high acidity, Sauvignon Blanc is always tangy, tart, nervy, racy, or zesty, and this character pervades even sweet and dessert versions, keeping them from being cloying and sticky-tasting.
Dry-style Sauvignon or Fumé Blancs are very versatile in accompanying foods and can handle components such as tomatoes, bell peppers, cilantro, raw garlic, smoked cheeses or other pungent flavors that would clash with or overpower many Chardonnays and almost all other dry whites. In fact, Sauvignon Blanc is probably the best dry white wine to accompany the greatest variety of foods.
Chardonnay:
Rich is the word that best both describes Chardonnay and explains its popularity. Its aroma is distinct, yet delicate, difficult to characterize, easier to recognize. It often smells like apples, lemons, peaches or tropical fruits. Its delicacy is such that even a small percentage of another varietal blended into a Chardonnay will often completely dominate its aroma and flavor.
The most common (but not exclusive) smell and/or flavor elements found in chardonnay-based wines include:
Chardonnay Smell and/or Flavor Elements
Varietal Aromas/Flavors: Processing Bouquets/Flavors:
Stone Fruits: apple, pear, peach, apricot
Malolactic: butter, cream, hazelnut
Citric Fruits: lemon, lime, orange, tangerine
Oak (light): vanilla, sweet wood, coconut
Tropical Fruits: pineapple, banana, mango, guava, kiwi
Oak (heavy): oak, smoke, toast, lees, yeast
Floral: acacia, hawthorn Terroir: flint, mineral, mint
What do you think?
Sauvignon Blanc is usually quite distinctive and one of the easier varietal wines to recognize by its often sharp, aggressive smell. The most common (but not exclusive) smell and/or flavor elements found in sauvignon blanc-based wines include:
Sauvignon Blanc Smell and/or Flavor Elements
Varietal Aromas/Flavors: Processing Bouquets/Flavors:
Herbaceous: grass, weeds, lemon-grass, gooseberry vanilla, sweet wood
Vegetal: bell pepper, green olive, asparagus, capsicum butter, cream
Fruity: grapefruit, lime, melon oak, smoke, toast
Aggressive: mineral, "catbox" flint
With naturally high acidity, Sauvignon Blanc is always tangy, tart, nervy, racy, or zesty, and this character pervades even sweet and dessert versions, keeping them from being cloying and sticky-tasting.
Dry-style Sauvignon or Fumé Blancs are very versatile in accompanying foods and can handle components such as tomatoes, bell peppers, cilantro, raw garlic, smoked cheeses or other pungent flavors that would clash with or overpower many Chardonnays and almost all other dry whites. In fact, Sauvignon Blanc is probably the best dry white wine to accompany the greatest variety of foods.
Chardonnay:
Rich is the word that best both describes Chardonnay and explains its popularity. Its aroma is distinct, yet delicate, difficult to characterize, easier to recognize. It often smells like apples, lemons, peaches or tropical fruits. Its delicacy is such that even a small percentage of another varietal blended into a Chardonnay will often completely dominate its aroma and flavor.
The most common (but not exclusive) smell and/or flavor elements found in chardonnay-based wines include:
Chardonnay Smell and/or Flavor Elements
Varietal Aromas/Flavors: Processing Bouquets/Flavors:
Stone Fruits: apple, pear, peach, apricot
Malolactic: butter, cream, hazelnut
Citric Fruits: lemon, lime, orange, tangerine
Oak (light): vanilla, sweet wood, coconut
Tropical Fruits: pineapple, banana, mango, guava, kiwi
Oak (heavy): oak, smoke, toast, lees, yeast
Floral: acacia, hawthorn Terroir: flint, mineral, mint
What do you think?
#4
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Posted 12 December 2009 - 11:26 PM
MisterWinerack said:
All this talk and comparison of Mistresses a fine wine in other posts got me to thinking about my cellar and how I would name each section / region after a different Mistress based upon your personality and style. So lets play another game Mistresses, if you were a fine wine, what kind would you be and why? Try to be as specific as you can but not more general that a region. For example, you can't respond only red or white, or only California but instead, red from Tuscany and even a better, a Brunello (my favorite and reserved for Mistress Vu because of its complex yet balanced, smooth, velvety, ripe aroma and taste that is as long as it is full, vigorous and completely satisfying with even tannins) because ....
Lets hear it Mistresses and others that would venture a guess and see if your Mistress(es) agree with you!
MW
Lets hear it Mistresses and others that would venture a guess and see if your Mistress(es) agree with you!
MW
Hows 'bout somma that Ripple 'er Thunderbird that'll get the party goin', unscrew that cap n' let it flow...think all of the ladies have some of that in 'em. :twisted:
#6
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Posted 13 December 2009 - 03:14 AM
[quote="mustanggt
Hows 'bout somma that Ripple 'er Thunderbird that'll get the party goin', unscrew that cap n' let it flow...think all of the ladies have some of that in 'em.
Hows 'bout somma that Ripple 'er Thunderbird that'll get the party goin', unscrew that cap n' let it flow...think all of the ladies have some of that in 'em.