Magnum Mania!

Tonight I am watching "Mad Dogs and Englishmen," and they are talking about Chateau Lafite wine. This made me wonder: are there any wine aficionados here? Has anyone tried any of the wines mentioned in the show? It might be fun, but I tend to go for $10 bottles of wine, not $5,000 bottles of wine.

I like to drink wine, but would not shell out for anything more than $30 or $40. My palate isn't refined enough! I've had a few glasses of very, very expensive wines, but not something I've ever bought myself...I'm like Magnum that way!

I bought a bottle of Lafite back in, oh....79'-80' somewhere around there, just to see what all the "fuss" was about. It wasn't one of the "elite" Lafite as it was only about $60, but to tell the truth, I much prefer a Margaux, which is what I used to get most of the time.

I keep a couple bottles around, but lately, I've gotten into scotch or brandy, nothing to extreme, just in the evening after a long day, a short glass of brandy is great. The scotch I save for "special" occasions.
I like a single malt, usually 15-18 yr. as it's within my price range, but I've NEVER paid more than $100 for anything.

Don't consume that much or that often, so really can't speak to the "upper crust" as far as expensive bottles of anything goes.

I would have to be so rich to justify buying something like a $5,000 bottle of anything, let alone drink it, that I wouldn't really have a firm grasp on what my net worth actually was.

Hats off to those who can and do.

I have been getting into the wine thing over the years . . . starting with the Long Island wines over 20 years ago and moving on to the Russian River and Sonoma Valley wines of California the last few years. I think I have a decent palate and appreciate the spectrum from Pinot Grigio to Port and with that in mind I never want to know what a $5,000.00 wine tastes like.

I was watching The Jororo Kill over the past weekend and thought it odd that Higgins would be holding a wine tasting at the estate, with a $5,000 bottle (the one that TM attempts to pilfer at the beginning but the new alarm system catches him). In 1980 dollars, that is one damn expensive bottle! Perhaps lending credit to the Higgins is Robin theory. Would a majordomo really be entrusted to be uncorking (and likely enjoying) such a rarity? I can't remember if he references the vintage or estate of the wine in the episode - but the price did strike me!

My wife used to work for the Santa Barbara Winery in her last two years of college. I got to know several people there including the winemaker. In fact, he's still there since the 80's, Bruce MacGuire. What a great job! He rode his bike to work and made wine! I learned a lot. I would get to go to private tastings when they had an opening. Now I'm friends with a guy who makes wine from his own grapes. He's even won gold medals at the LA and OC fairs. So I've had a lot of good wine, but I have to be honest. I just don't have the sophisticated palate necessary. I enjoy wine a lot, but the subtleties these guys are tasting and smelling and looking for are beyond me. I do believe though, that California has more consistently good wine varietals than any of the Grand Cru, so $5000 a bottle is absurd.

My palate is not as refined as some or even many but I do love a good French Burgundy when I am out having a steak dinner. If I can swing it a good "Grand Gru" or "Premier Cru" from the Nuits St. Georges area.................

Steve wrote:My palate is not as refined as some or even many but I do love a good French Burgundy when I am out having a steak dinner. If I can swing it a good "Grand Gru" or "Premier Cru" from the Nuits St. Georges area.................

I was just there last summer with my wife. Cycling through the Burgundy vineyards by day, tastings and unforgettable gastronomy by night...highly recommended trip if you haven't been already.

Mostly agree with you on the Californias Pahonu. But sometime of those older Grand Crus can blow most of them away. In terms of consistency though, California all the way! There are a lot of French duds.

Styles Bitchley wrote:

Steve wrote:My palate is not as refined as some or even many but I do love a good French Burgundy when I am out having a steak dinner. If I can swing it a good "Grand Gru" or "Premier Cru" from the Nuits St. Georges area.................

I was just there last summer with my wife. Cycling through the Burgundy vineyards by day, tastings and unforgettable gastronomy by night...highly recommended trip if you haven't been already.

Mostly agree with you on the Californias Pahonu. But sometime of those older Grand Crus can blow most of them away. In terms of consistency though, California all the way! There are a lot of French duds.

You're right on about the French lack of consistency. I've had some great ones, but many are unremarkable. I do still think California's best are among the best in the world, and the majority of lesser vintages are still quite good. We had a chance to go to a Napa vineyard called Stag's Leap about 15 years ago. It was famous for producing the first California varietals to beat the French at their own game, way back in the 70's. The best wine tasters in the world at the time (mostly French) picked their red and white as superior to any of the French blends. It's a well known story in wine circles. Anyway, they didn't disappoint one bit. That was what we did for two days of our honeymoon...taste and eat just like your Burgundy trip. Have to get back!

Steve wrote:My palate is not as refined as some or even many but I do love a good French Burgundy when I am out having a steak dinner. If I can swing it a good "Grand Gru" or "Premier Cru" from the Nuits St. Georges area.................

Steve,

You might consider trying a zinfandel with steak. NOT white zinfandel, the pink stuff, but the red, labeled just "zinfandel". It's spicy and big...perfect with rare steak. Just thought you might like it, and $20 will get you a good bottle.

You might consider trying a zinfandel with steak. NOT white zinfandel, the pink stuff, but the red, labeled just "zinfandel". It's spicy and big...perfect with rare steak. Just thought you might like it, and $20 will get you a good bottle.

I know Zinfandel has made a big comeback in recent years - Jammy & Spicy, it's great drinking - But I just can't get there, with a big steak - Esp. if it's grilled - IMO you need those heavy tannins/oaky taste ... That said, people from Cali are always ahead of the curve, so I'll keep my mind open .... For now I'll stay in my wheel house, the classic Bordeaux vs Burgundy debate or Cali vs Long Island wine ...

Pahonu wrote:

Steve wrote:My palate is not as refined as some or even many but I do love a good French Burgundy when I am out having a steak dinner. If I can swing it a good "Grand Gru" or "Premier Cru" from the Nuits St. Georges area.................

Steve,

You might consider trying a zinfandel with steak. NOT white zinfandel, the pink stuff, but the red, labeled just "zinfandel". It's spicy and big...perfect with rare steak. Just thought you might like it, and $20 will get you a good bottle.

I love a big peppery, fruity, Zin, but I still think a good Cab goes best with a steak.

I have really become a big fan on Pinot Noir, Thumbprint Cellars won me over a few years ago. It's a tough grape to get right, I think I read somewhere something like 70% don't get it right, but when they do there's a subtle complexity that's really enjoyable. The Russian River Valley has some of the best you can get, that includes some from Kendall Jackson.

Since I'm plugging my likes, if one is up in the Sonoma Coast area I recommend staying a few nights at https://www.timbercoveinn.com/, a beautiful place made for getting away, and then visiting Healdsburg. The wineries around there are excellent.

ConchRepublican wrote:

Pahonu wrote:

Steve wrote:My palate is not as refined as some or even many but I do love a good French Burgundy when I am out having a steak dinner. If I can swing it a good "Grand Gru" or "Premier Cru" from the Nuits St. Georges area.................

Steve,

You might consider trying a zinfandel with steak. NOT white zinfandel, the pink stuff, but the red, labeled just "zinfandel". It's spicy and big...perfect with rare steak. Just thought you might like it, and $20 will get you a good bottle.

I love a big peppery, fruity, Zin, but I still think a good Cab goes best with a steak.

I have really become a big fan on Pinot Noir, Thumbprint Cellars won me over a few years ago. It's a tough grape to get right, I think I read somewhere something like 70% don't get it right, but when they do there's a subtle complexity that's really enjoyable. The Russian River Valley has some of the best you can get, that includes some from Kendall Jackson.

Since I'm plugging my likes, if one is up in the Sonoma Coast area I recommend staying a few nights at https://www.timbercoveinn.com/, a beautiful place made for getting away, and then visiting Healdsburg. The wineries around there are excellent.

Ooooh, could a Sideways/Magnum,pi trip be a possible get together idea.......(And I am going to try a Zinfadel with my next trip, thanks for the info!)

ConchRepublican wrote:

Pahonu wrote:

Steve wrote:My palate is not as refined as some or even many but I do love a good French Burgundy when I am out having a steak dinner. If I can swing it a good "Grand Gru" or "Premier Cru" from the Nuits St. Georges area.................

Steve,

You might consider trying a zinfandel with steak. NOT white zinfandel, the pink stuff, but the red, labeled just "zinfandel". It's spicy and big...perfect with rare steak. Just thought you might like it, and $20 will get you a good bottle.

I love a big peppery, fruity, Zin, but I still think a good Cab goes best with a steak.

I have really become a big fan on Pinot Noir, Thumbprint Cellars won me over a few years ago. It's a tough grape to get right, I think I read somewhere something like 70% don't get it right, but when they do there's a subtle complexity that's really enjoyable. The Russian River Valley has some of the best you can get, that includes some from Kendall Jackson.

Since I'm plugging my likes, if one is up in the Sonoma Coast area I recommend staying a few nights at https://www.timbercoveinn.com/, a beautiful place made for getting away, and then visiting Healdsburg. The wineries around there are excellent.

No doubt Conch, a big cab is best with a grilled steak, but try decanting it about an hour before you drink it. No joke, an hour. I scoffed, but a friend showed me and it's night and day. The Russian River Valley and the Central Coast are tops for pinot for sure. I think the Central Coast is the best quality for the price in all of California. There's a winery north of Santa Barbara called Cambria, in the Santa Ynez Valley, that started growing Sangiovese about 20 years ago. That's the majority varietal in Chianti. They do it better than the Italians, I think, at about $20 a bottle. It's as good as the Super Tuscans in my opinion.

Also, I just notice above your avatar it says "flemingo" not "flamingo". Is that a typo or is there a story?

Lance Mannion wrote:

You might consider trying a zinfandel with steak. NOT white zinfandel, the pink stuff, but the red, labeled just "zinfandel". It's spicy and big...perfect with rare steak. Just thought you might like it, and $20 will get you a good bottle.

I know Zinfandel has made a big comeback in recent years - Jammy & Spicy, it's great drinking - But I just can't get there, with a big steak - Esp. if it's grilled - IMO you need those heavy tannins/oaky taste ... That said, people from Cali are always ahead of the curve, so I'll keep my mind open .... For now I'll stay in my wheel house, the classic Bordeaux vs Burgundy debate or Cali vs Long Island wine ...

I know Bordeaux/Burgundy, but is there any debate over California vs. Long Island wines.

I know Long Island is up and coming. I've enjoyed a few. My brother and sister-in-law live in New Jersey and have shipped us some. They like to go tasting. I also get to hear someone say "Cali" once a year when they visit! No one says it here.