Errr… @softtop - quite a few of us did mention prosecco - in quite a lot of detail!
But I see that, inexplicably, robert_mcintosh missed Prosecco off his superb drinks-list-from-hell list in earlier post.
Indeed he did. @robert_mcintosh get it in there!
I’ve been mulling this over for a while (literally YEARS … in fact I once had this tasting half lined-up, to be called “It Is Not What You Think”, to combine the wine tasting with philosophical presentation on prejudices and stereotypes, and how it can lead to bad decisions … but it foundered on a lack of venue at the time …).
I have always assumed that Cava was the much more maligned and misunderstood of the sparkling wine population (with fabulous producers like Juve y Camps and Recaredo amongst others being lumped together with cheap supermarket stuff) … so please accept the “Cava” listing to represent the broader “misunderstood and under-appreciated sparkling wine” category that now, surprisingly, includes Prosecco
If you ever pull it off, this could be a tasting that passes into legend…
I hate Australian cabernet shiraz Crest, which displays the least attractive characteristics of both grapes. It’s a travesty and should be banned. Absolutely nothing would induce me to drink it
I will ask to see if we might get a space at the November “Generation Wine” tasting to do this and present the Community at the same time - could be a good introduction.
Please don’t feel the need to beat around the bush
Just noticed this article on Decanter with regards to an increase of ‘Prosecco teeth’ eg the high acidity is basically stripping away teeth:
Another reason to avoid
he he … we beat you to it … and we’re not really convinced.
I still think all of this should lead to a standard ‘guess the blind wine’ as part of every ws tasting event…fiendish!!
It’s something we do occasionally (at our London Wine Fair in the spring, for example) and we do have entire ‘You’d Swear Blind’ tastings series from time to time. Will try and find out when & where the next lot are on.
I’ll just leave this here
Just wanted to post an update, seeing as the ‘what would it take to get you to try it?’ side of this question has now been fulfilled for me!
As you and @martin_brown suggested, there are some better-quality examples out there of NZ sauvignon that I had until now missed - and on holiday I was handed a glass of Dog Point SB and it was MARVELLOUS! So understated, so complex, so deliciously fresh and drinkable. I’ll definitely try some of the others you both mentioned now…
Easy, any old Germanic Riesling. There is an aroma associated with this type of wine called “gout de petrole”, sadly for me I just get burnt rubber. Hideous and I can hardly imagine any sensible incentive that would cause me to willingly partake in another encounter.
interesting - I completely understand, though I enjoy this more as I recognise the petrol/rubber description but I wouldn’t say it is as off-putting as the true burnt rubber of a particular kind of South African red, especially visible on Pinotage.
But, would you be willing to try an aged German Riesling if someone could tell you that it did not have that character (for whatever reason)? Would you take that plunge?
I can hardly describe the aversion that these experiences caused me.
So with sincere thanks but no, I have experienced the same bouquet from I think an Antipodean wine, it was Riesling and not old. My problem, if it can be called that; is on occasion when I think about a particular wine or read about one; then out of the wide blue yonder I can smell it there and then. Fabulous for those that I have enjoyed but for those that I have hated it is a salutary experience. Once, a Spanish white that was pure grapefruit juice, not only on the palate but also on the nose. To say that I have an OTT reaction to grapefruit would not be overstating my feeling. Me, I will stick to Syrah and Shiraz and Rhône type delights, don’t get me started on Argentinean Malbec. Ha, ha!?!
yes, it was a feature of certain ‘new world’ wines trying to be taken more seriously, and this character became rather obvious, a bit like the ‘cats pee on a gooseberry bush’ of Sauvignon Blanc. In small quantities it adds complexity, in large volumes it becomes very off-putting.
I did once have a conversation with a German wine producer who claimed that it was actually a fault, not a required character of Riesling, but I can’t recall off the top of my head who it was that said that. It would certainly be an interesting, if geeky, conversation to have with some experts out there.
I can’t understand the hatred of rose. A good dry rose, esp one from south of france drank in the sunshine is just lovely.
However, there is no excuse for even bottling, never mind drinking a zinfandel rose.
Nothing can come close to this though as my worst ever wine experience. We were out for dinner a few years ago with friends at their local Indian restaurant. They were very excited to order their favourite bottle of wine they always get when there. So I had to go along with it so as not to offend them and be a wine snob and I was poured a glass of Matteus Rose. I have never in my life experienced anything quite like it, not in a good way. I had a couple of tiny sips and left the rest of the glass. There was no way I could drink any more.
I also run for cover if I see white zinfandel appearing…
This rose I can wholeheartedly recommend though (also the winery website is pretty cool)
Ah, good old Mateus Rosé - deliberately made to be bland. Not too dry, not too sweet, not too fizzy, not too flat, not too red, not too white … not anything in fact - a vinous Nomansland!