Strana vina

[C žeton]

Đole je dobar lik. :-)

[aram]

najbolje ne znam, ali skoro sam pio 2010 Propiedad Rioja – Palacios Remondo, cena je bila nesto oko 25€ i dopalo mi se.

[yolo]

to ce kepa da ti kaze.

[Indy]

Sta je najbolje od Spanaca u klasi do 30 evra? Osim Maura.

Osim ako nije poklon nekom bitnom, nijedno vino ne vredi toliko.

[kepa]

Sta je najbolje od Spanaca u klasi do 30 evra? Osim Maura.

San Roman 2008 ili 09 to ti je vinarija koja radi Mauro samo u Toro regiji ,Pruno 2010, AALTO 2010, Finca Villacreces 2006, Vallejondo ako mozes da nadjes u Nemackoj uzimaj obavezno, Hacienda Monasterio 2008/09; Astralles 2010 braca koja rade Mauro ali je ovo vinarije gde rade bez caleta Mariana Garcie, PSI 2009, Parada de Atauta 2010 a mozes i druga vina od Dominio de AtautaIz Priorata: Les Terrases i Camins od Alvara. Ferrer Bobet bela etiketa, LaurelRioja: Orben, Malpuesto, ovo sto ti je aram predlozio je OK to je isto Alvaro PlaciosOstale regije: Finca Terrerazo 2010, Petalos iz Bierzo, 4 kilos 2011 Mallorcabela: OSSIAN 2009/10, Belondrade & Lurton 2011, Pazo Senorans selecion de Anada 2006, Edited May 30, 2013 by kepa

[Indy]

Znao sam da cu, kopajuci po stalazama za necim jeftinim a dobrim, na kraju nabasati na zlatni grumen. I, evo ga, iz aluvijalnih peskova Lenghorn potoka, moje savrseno vino. Nema mrvicaste tanine kao shirazi iz obliznjeg Meklaren dola, vec su kao svilena marama. Nema ni notu gorcine, samo veselje na jeziku, nepcu i u grlu. Farba casu tamno bordo i zubi su dobro crni posle. Oseca se grozdje divno ono pravo zrelo, bez ikakvog forsiranja. I alkohol koji u regionu zna da vino pretvori u nesto slicnije sheriju iliti portu, pod kontrolom je, nema paljevine na grlu i muljanja u glavi posle 2 case. Nista ne odskace, niceg ne nedostaje, nije pravljeno za odusevljavanje sudija na vinskim festivalima, niti za kolumne u vinskim magazinima. Kupina shiraza popravlja crnu ribizlu kabernea, i obratno, a sve skupa je potpuno zaokruzeno u vanilasti zacin barika, bez da bilo sta dominira. Nema nikakve specijalne price u vezi proizvodjaca, stavise u pitanju je neki kompleksni i dosadni biznis aranzman, vino je drugim recima napravljeno za ciljni cenovnik od oko 15 baka, uspeh je takoreci proizvod prirodnih sila.Jedan kroz jedan potrosaca kaze, "Seriously underpriced quality Langhorne Creek Red that certainly overdelivers." Edited June 2, 2013 by Indy

[renne]

U Maxiju ima gomila nekih brediranih 365 vina, navodno iz raznih zemalja

[renne]

[Аврам Гојић]

probao sam ovaj australijski kaberne, nisam nezadovoljan. ne bih se upustao u analize jer nisam vican tome, ali ima fin vocni ukus i lako se pije.

[Indy]

Osim ako nije poklon nekom bitnom, nijedno vino ne vredi toliko.

Evo na 1 mestu je neko rezimirao uglavnom vec poznate studije o tome koliko vredi nas sud o vinu.So you think you can tell fine wine from plonk without reading the label? You might be deluded because, economists say, our grasp of wine's class and worth is shaky. Several scathing studies suggest we are suckers for mystique and marketing - the price tag-driven power of suggestion.According to the industry blog The Wine Economist, the wine retailing industry's ''dirty little secret'' is that we automatically lean towards dearer brands. On the hunt, we look at least for a mid-range bottle, irrespective of other dynamics, swayed by the brainwashed belief we should spend proper money. Nobody wants to look crass.Our unease about buying plonk is exploited by supermarkets. Cheap brands are shelved near the floor, forcing anyone who feels moved to buy an everyday table wine to stoop - so demeaning.The contrarian case for still taking the low-rent road and picking plonk is anchored in an anecdote about wine tycoon Ernest Gallo. The Wine Economist recounts how, during the 1930s, Gallo poured a customer two glasses of wine, saying that one sold for 5¢ and the other for double. Both were the same, but guess which the customer chose - the 10¢ one.''Clearly, the customer wanted to buy an identity - the image of someone who wouldn't drink that 5¢ rotgut - even if he couldn't actually taste the difference,'' The Wine Economist says.The mystery client's suspect belief that pricey wine has more class than its low-cost counterpart is widely shared, science shows.In 2001, the cheeky University of Bordeaux researcher Frederic Brochet ran two experiments. In one, Brochet tested the impact of labelling, presenting the same Bordeaux superior wine to 54 volunteers in two different bottles: one fancy, one plain. Duly duped, although they were tasting the same wine, the volunteers ranked the wine from the ''expensive'' bottle higher than the wine from the ''cheap'' bottle. In the second humiliating test that underlined the depth of consumer naivety, Brochet had 54 volunteers taste white wine dyed red with food colouring. Incredibly, all failed to sense it was fake.Further evidence that we are blind about wine comes from the California Institute of Technology (Caltech). In a 2008 Caltech study, 20 volunteers connected to brain scanners sampled a range of wines.The Caltech study showed that our brains feel more pleasure when we think we are drinking a $45 wine instead of a $5 bottle - even when the vino is the same.It gets worse. In 2011, a British psychologist devoted to exposing the frailties of human perception, Richard Wiseman, ran a double-blind wine test featuring stock ranging from a $5 Bordeaux to a $50 champagne.The 578 experiment participants rightly identified pricey varieties only half the time - the same level as guesswork. Go for the plonk, Wiseman advised.Wiseman's subversive findings spurred former Wired writer Jonah Lehrer to say that, if pricey wines taste no better, then the wine sector has no business model. ''It's yellow tail all the way down,'' Lehrer wrote.Clearly, the case for spurning that costly vintage fancifully linked with some chateau is strong - it might well taste like vinegar.Worse, the pate that accompanies your fancy wine could be just as dubious. A 2006 study published by the American Association of Wine Economists found that most people cannot tell pate from dog food. Remember that the next time you seek a snack to go with your snobby grand cru.

[Indy]

Vocasto-zacinasti nos, cimet, orascici, seckani duvan, balansirani nenametljivi osecaj u ustima (idealno ide uz pastu). Taylors Shiraz pod etiketom Promised Land, sa 1 lepim morskim konjicem, dezignacija "Juzna Australija". 2011. je Promised Land Shiraz proglasen najboljim australijskim sirazom ispod 25 dolara (a debelo je "ispod" - platio sam samo pola od toga za buteljku).

[Indy]

Pominjao sam ovo juce, u sklopu degustiranja sirova, medjutim - zasluzuje da se pomene i na ovoj temi. Calabria Aglianico (NSW, Australia). O sorti Aglianico (italijanskoj, poreklom grckoj) - mozete sad lepo da citate na wikipediji (nekad su te informacije bile dosta egzoticne, u posedu nekog kao npr. ja, tj. ja iz ranijih decenija).Mimo kurioziteta, ovo vino (mislim i na sortu, i na ovo konkretno vino) zasluzuje paznju. Ono sto odmah pada u oci (tacnije, na nos) je aroma. Ne mogu da tacno kazem da li mi vuce vise na nanu, ili na limun (ne zest, nego bas limun). Ili, negde u proseku, na maticnjak (Melissa officinalis). Sto je, za pocetak, dosta neobicno za transparentno-garnet obojeno vino. (Nadam se da se garnet kaze garnet i na srpskom, ne mogu sad da guglam za tu svrhu. Btw. ovo za garnet nisam procitao na wikipediji, vidim sad da se i tamo spominje - zasluga za to u celosti pripada mojoj lepsoj polovini, kojoj je to jedan od omiljenih poludragih kamenova). Posto skoro iskljucivo "zivim" u trouglu shiraz-kaberne-shiraz (...ovaj, cudan mi taj trougao) - meni to jako upada na nos. Osecaj u ustima je vrlo upecatljiv, sigurno nista sto ce biti lako zaboraviti. Pun je iskrica, malih eksplozija, i traje dosta dobro. Tanini su upecatljivi, skuplja usta vec posle par gutljaja, medjutim daleko (daleko) od toga da bi to bilo nesto negativno. Ovaj primerak koji je uradio Bill Calabria ima fino integrisani barik koji verovatno samo lepo doprinosi tom osecaju trajanja (trajanja osecaja). Vrlo pikantno (savoury) i to je blago receno... juce sam lupnuo da bi ovo dobro otpratilo t-bone stejk, pa sad vidim po netu da je mnogima na pameti stejk (ili rostilj) kada je ovo vino u pitanju. Nije ni cudo.Bill Calabria, divi se plodu svojih ruku.

Bill sa Nicole nacionale i nekom ozi-TV zemskom

[Indy]

NP, nesto iz Barosse, Oscar's Estate Shiraz/Viognier (2010). Nos od dzema i kakao praha, veoma mekano i "plisano" na nepcima, zaokruzeno, dugacki finis (na grozdjice/suve sljive).(Kad sam vec kod Barosse, da ubacim moj omiljeni ozi-ad)http://youtu.be/MoMp-V_CRdc-----Jel probao neko Bodegas Borsao (Tinto)? Imam priliku da nabavim pola tuceta, ili vise, po pristupacnoj ceni, pa reko' da se raspitam prvo ovde. Vidim da R. Parker to uzdize u nebesa (berbu 2011), ali ne znam koliko njemu za verovati. :D

[kenta]

Bio sam ubeđen da Parker insistira na drvetu, a ovaj Bodegas Borsao je čist inox. Nažalost, nisam ga probao...

[kepa]

Dobar je Borsao, uzimaj slobodno! Tres Picos od njih je dobar, kao i basic vina za svaki dan.