Wine pricing

[stockstradr]

I’ll post a recommendation on a beer, but make it a very specific one, in the category of Hefeweizen or Weissbier.

I strongly recommend the Franziskaner Hefe-Weissbier.

My wife and I have done our share of hut-to-hut moutain hiking in Germany, Austria, Switzerland. The best part is those huts usually have good cold Weissbier. So I’ve had my share of good European Weissbier!

I found this is one of the best tasting Weissbiers conveniently available in certain CA markets (Try Whole Foods)

http://www.franziskaner-weissbier.com/

Of course, Weissbier is best served cold on a hot summer day. Some like it with the lemon wedge; others do NOT. Whatever the case, Weissbier is NOT a beer for a cold day.

Also, if you like your Weissbier w/a lemon, be sure to add the lemon AFTER you poor; otherwise, the acidity of the lemon will prevent a good head from forming on your Weissbier .

There are those who claim that Paulaner is better, but I do not agree. It is good, but not as good as Franziskaner.

http://www.paulaner.de/

I have NOT found ANY American brewery that has a good authentic German style Weissbier, and I’ve done plenty of searching.

Examples of some widely available (in CA), but really horrible “Hefeweizen”:

Gordon Biersch Hefeweizen
Pyramid Hefeweizen
Widmer Brothers Hefeweizen

[kewp]

[quote=temeculaguy]

One other thing to worry about, if they box it, then they probably ferment in steel. Go old school until the research narrows it down, because those healthy 80 year old smokers in france didn’t drink steel fermented boxed wine. It may end up being the naps anyway, just drink what you like.[/quote]

Thanks temeculaguy!

Do you see any problem with just recorking a bottle after having a glass or two a night?

[kewp]

[quote=temeculaguy]

One other thing to worry about, if they box it, then they probably ferment in steel. Go old school until the research narrows it down, because those healthy 80 year old smokers in france didn’t drink steel fermented boxed wine. It may end up being the naps anyway, just drink what you like.[/quote]

Thanks temeculaguy!

Do you see any problem with just recorking a bottle after having a glass or two a night?

[kewp]

[quote=temeculaguy]

One other thing to worry about, if they box it, then they probably ferment in steel. Go old school until the research narrows it down, because those healthy 80 year old smokers in france didn’t drink steel fermented boxed wine. It may end up being the naps anyway, just drink what you like.[/quote]

Thanks temeculaguy!

Do you see any problem with just recorking a bottle after having a glass or two a night?

[kewp]

[quote=temeculaguy]

One other thing to worry about, if they box it, then they probably ferment in steel. Go old school until the research narrows it down, because those healthy 80 year old smokers in france didn’t drink steel fermented boxed wine. It may end up being the naps anyway, just drink what you like.[/quote]

Thanks temeculaguy!

Do you see any problem with just recorking a bottle after having a glass or two a night?

[kewp]

[quote=temeculaguy]

One other thing to worry about, if they box it, then they probably ferment in steel. Go old school until the research narrows it down, because those healthy 80 year old smokers in france didn’t drink steel fermented boxed wine. It may end up being the naps anyway, just drink what you like.[/quote]

Thanks temeculaguy!

Do you see any problem with just recorking a bottle after having a glass or two a night?

[barnaby33]

For some really cheap stuff, corking it and putting it back doesn’t work. Of course if its that cheap, why bother.

Mostly if you are going to drink it over a 3-4 day period thats what I do. Sure you get some oxidation, but its not enough to ruin most wine. If it is, maybe you should buy something else.

[barnaby33]

For some really cheap stuff, corking it and putting it back doesn’t work. Of course if its that cheap, why bother.

Mostly if you are going to drink it over a 3-4 day period thats what I do. Sure you get some oxidation, but its not enough to ruin most wine. If it is, maybe you should buy something else.

[barnaby33]

For some really cheap stuff, corking it and putting it back doesn’t work. Of course if its that cheap, why bother.

Mostly if you are going to drink it over a 3-4 day period thats what I do. Sure you get some oxidation, but its not enough to ruin most wine. If it is, maybe you should buy something else.

[barnaby33]

For some really cheap stuff, corking it and putting it back doesn’t work. Of course if its that cheap, why bother.

Mostly if you are going to drink it over a 3-4 day period thats what I do. Sure you get some oxidation, but its not enough to ruin most wine. If it is, maybe you should buy something else.

[barnaby33]

For some really cheap stuff, corking it and putting it back doesn’t work. Of course if its that cheap, why bother.

Mostly if you are going to drink it over a 3-4 day period thats what I do. Sure you get some oxidation, but its not enough to ruin most wine. If it is, maybe you should buy something else.

[george]

Barnaby, I see it differently. In my experience, the negative sensory impact of oxidation has nothing to do with the initial quality of the wine. Personally, I am much more concerned about damaging an expensive wine, than a cheap one. What’s the point in paying a lot for an excellent wine only to drink it in a condition that the winemaker would never sell it in? I find the smell and taste of oxidation is more noticable in white wines. I particularly notice it the light bodied whites. However, I find that most wines will be fine for a couple days. If you you have an unfinished bottle of red you could put it in the fridge and then pull it back out a few hours before your going to drink from it again. Oxidation is a chemical reaction so it slows down at lower temperatures. Most people (like my wife) don’t know what an mildly oxidized wine smells or tastes like, they just know the wine tastes lousy. If the wine smells or tastes even remotely like Sherry, it’s oxidized. Unfortunately, once you learn to indentify oxidation (via taste/smell) it’s impossible to ignore it.

[george]

Barnaby, I see it differently. In my experience, the negative sensory impact of oxidation has nothing to do with the initial quality of the wine. Personally, I am much more concerned about damaging an expensive wine, than a cheap one. What’s the point in paying a lot for an excellent wine only to drink it in a condition that the winemaker would never sell it in? I find the smell and taste of oxidation is more noticable in white wines. I particularly notice it the light bodied whites. However, I find that most wines will be fine for a couple days. If you you have an unfinished bottle of red you could put it in the fridge and then pull it back out a few hours before your going to drink from it again. Oxidation is a chemical reaction so it slows down at lower temperatures. Most people (like my wife) don’t know what an mildly oxidized wine smells or tastes like, they just know the wine tastes lousy. If the wine smells or tastes even remotely like Sherry, it’s oxidized. Unfortunately, once you learn to indentify oxidation (via taste/smell) it’s impossible to ignore it.

[george]

Barnaby, I see it differently. In my experience, the negative sensory impact of oxidation has nothing to do with the initial quality of the wine. Personally, I am much more concerned about damaging an expensive wine, than a cheap one. What’s the point in paying a lot for an excellent wine only to drink it in a condition that the winemaker would never sell it in? I find the smell and taste of oxidation is more noticable in white wines. I particularly notice it the light bodied whites. However, I find that most wines will be fine for a couple days. If you you have an unfinished bottle of red you could put it in the fridge and then pull it back out a few hours before your going to drink from it again. Oxidation is a chemical reaction so it slows down at lower temperatures. Most people (like my wife) don’t know what an mildly oxidized wine smells or tastes like, they just know the wine tastes lousy. If the wine smells or tastes even remotely like Sherry, it’s oxidized. Unfortunately, once you learn to indentify oxidation (via taste/smell) it’s impossible to ignore it.

[george]

Barnaby, I see it differently. In my experience, the negative sensory impact of oxidation has nothing to do with the initial quality of the wine. Personally, I am much more concerned about damaging an expensive wine, than a cheap one. What’s the point in paying a lot for an excellent wine only to drink it in a condition that the winemaker would never sell it in? I find the smell and taste of oxidation is more noticable in white wines. I particularly notice it the light bodied whites. However, I find that most wines will be fine for a couple days. If you you have an unfinished bottle of red you could put it in the fridge and then pull it back out a few hours before your going to drink from it again. Oxidation is a chemical reaction so it slows down at lower temperatures. Most people (like my wife) don’t know what an mildly oxidized wine smells or tastes like, they just know the wine tastes lousy. If the wine smells or tastes even remotely like Sherry, it’s oxidized. Unfortunately, once you learn to indentify oxidation (via taste/smell) it’s impossible to ignore it.

[Author]

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