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What kind of wine do you like?

Asked at Massachusetts Street on November 9, 2007

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Photo of Cole Robinson

“Mostly red, like Chianti or rioja.”

Photo of Andrea Dennely

“I like to drink Charles Shaw ‘Two Buck Chuck’ Merlot. It comes from Trader Joe’s, and it’s only $1.99 in California.”

Photo of Erik Metzger

“I suppose I mainly like Merlots and Cabernets.”

Photo of Teri Williams

“My favorite kind is red wine, especially Rojo Mojo.”


Richard Heckler 10 years, 6 months ago

Mouton Cadet Bordeaux and a Cabernet once in a while. Face it not all wine from anywhere is going to meet favor.

ohjayhawk 10 years, 6 months ago

Blackberry, Red Raspberry, and Frost Fire from Breitenbach located (oddly enough) in the heart of Ohio Amish country.

jonas 10 years, 6 months ago

Anything that's not from Kansas, Kansas wines suck!!!

Not really. I'm totally non-discriminate. In the words of Dave Barry, I drink wine the same way I drink beer, scoff down what I have then look around for more.

acg 10 years, 6 months ago

Not a big wine person. I guess white zin isn't too bad, but most of it to me is bitter. If I'm going to drink something bitter I'll just go for the sour mash. It has more kick, anyway.

trinity 10 years, 6 months ago

annie green springs. apple&strawberry mixed together then frozen slightly to make this delightful icee sort of concoction.

do they even make annie green springs any more? not a wino, here.

Tony Kisner 10 years, 6 months ago

Depending on what we are serving, fish I like to go with a white, usually T-Bird, beef = Mad dog. I could mix it up a little but when entertaining I prefer to not take too many risk.

sunflower_sue 10 years, 6 months ago

consumer, you might try Screw Kappa Nappa. Let me know how it tastes...I've not been that brave.

sfjayhawk 10 years, 6 months ago

southern hemisphere wines are really good - i espically like new zeland and chilean wines

Grundoon Luna 10 years, 6 months ago

I like wine, all kinds. How I chose it is kind of whacky - the bottle or label has to be cool lookin' at least for most purchases. I have disocvered some good stuff that way, but also some crap. 7 Deadly Zins is good and, as you might guess, is a blend of 7 Zinfadels. Got a nice pinot in a man in the moon shaped bottle out of an Oregon winery. I use the bottle in my kitchen for olive oil now.

And I do love bubbly!! Korbel Natural. M-m-m-m-m . . . and Asti Spumanti.

Oh dang!! That reminds me of something I could have used the other day! Don Ho's Korbel commerical: "Tiny bubbles, in the wine [Dejected man: Hey, the champagne's not Korbel!!!]" Don Ho scowls "Big fat bubbles, Carbon injected bubbles . .. "

Well, I gues that really isn't a jingle though

sgtwolverine 10 years, 6 months ago

Ah, St. Julian. There's a St. Julian shop about 20 minutes west of me, Py; I've driven past it countless times, but I've never been there. That's probably because I don't drink much wine.

As far as what I like ... beyond not liking really bitter wines, I don't really know.

mom_of_three 10 years, 6 months ago

There is a winery just outside of town, between here and Eudora, and they have some good wine. You can taste wine out there to find out what you like.
I am not a big wine drinker, but I like sweet wine or semi-sweet/dry (?)

bearded_gnome 10 years, 6 months ago

asti spumante makes a heckova marinade for ribeye steak...very nice.

if I'm drinking wine from the southern hemisphere...must I stand on my head for the full effect?

good morning all today will be a nice day. am alcohol free here, so only brewed I drink is alcohol free beers, dark. have a nice day.

Kyle Neuer 10 years, 6 months ago

Two Buck Chuck!!!!

Otherwise, I prefer Porters or a Black and Tan.

badger 10 years, 6 months ago

Depends on the reason for the wine. As my SO is fond of saying, "Shiraz goes with EVERYTHING!" (ok, shiraz goes with everything we usually look at and ask, "What sort of wine should we drink with it?")

For reds, I tend to like zin, shiraz, pinot, rioja, and the chianti that doesn't come in wicker bottles. My preference is towards the spicy end of the scale, with a little bit of fruit and little or no tannin. For whites, I'm fond of pinot grigio, vouvray, viognier, and riesling. In white wine, I want something crisp and fruit-heavy, but not sweet.

The only sweet wines I like are true dessert wines, the thick, almost syrupy sort like trockenberenauslese that come in little half bottles and are drunk sparingly to top off a really fine meal.

Those who like funny names and bottles should check out Tait's "Ball Buster." It's a tasty wine with a funny name.

ms_canada 10 years, 6 months ago

The only drink that I ever consume is a Schloss Riesling. Riesling is a lovely, fruity white German wine. But Schloss Riesling is one of our very fine Canadian wines. The mountain sides of Southern B.C. around Kelowna are home to some great wineries and produce a whole host of fine wines. The Niagara Peninsula in Ontario also has some great vintners. I have never tasted a red wine that suited my palate and totally detest hard liguor.

staff04 10 years, 6 months ago

I spent a good number of years selling wine...cork sniffers are fools. There are some spectacular wines that have either a screw cap or synthetic cork. The only reason to use a natural cork is in wines that are meant to be laid down for a few years. Many wines are not meant to be cellared.

One nice thing about cork sniffers though--they can't take their noses out of the air long enough to discover some of the best small wineries in the world. If it weren't for synthetic corks and caps, those wineries would have gone out of business when the price of cork jumped a few years back...

My current favorite screw top:

Kam_Fong_as_Chin_Ho 10 years, 6 months ago

Pinot Noir:.Anything over $12.00 a bottle.

Looks like somebody saw "Sideways". Pinot Noir sales spiked and Merlot sales dropped after the film's release. I'm not sure that I agree with the idea that "more expensive is better." Check out the documentary called "Mondovino" and see why.

badger 10 years, 6 months ago

Staff04: my SO is a big Marquis Phillips fan, and I have to say most of their stuff is pretty fine and tasty wine. Sadly, before the wine fridge moved in from the garage, there was an incident that cooked a case and a half of '03, I think it was Sarah's Blend. We made as much vinegar as we could store, and used the moderately cooked bottles for marinades, but still ended up throwing out almost a case of it. We were very very sad.

Py: I like some eisweins; the New Hampshire winery I got stuff at last year actually had a super one, which surprised me a little. They tend to be a risky wine purchase because they're fairly expensive and few wineries will include them on the tasting menu.

I like to recommend shiraz or pinot noir as an intro to red wine for folks who say they want something uncomplicated and friendly. Shiraz tends to be a lot fuller and warmer than pinot, and the fact that it grows brilliantly in the Australian soil means there's a lot of darn fine shiraz out there for stupid cheap. Yellowtail's a perennial fave for "just sittin' and drinkin'" wine, and Marquis Phillips has some excellent blends Pinot's on a resurgence (it's not just "Sideways"...Every five years or so someone 'discovers' Pinot Noir again and it gets all hip and trendy) so finding good ones is easier now, though they're a little pricier. I like Firesteed a lot.

I found that the liquor store in North Lawrence tended to be a pretty decent place for wine buying; the owner is good at the "If you like X, you should try Y" game, though he did once sell me a really heinous Viognier (he apologised when I told him it was nasty).

Linda Aikins 10 years, 6 months ago

No drinkie me. My brother and I made wine when I was in junior high. We stored it in my dad's shed where he kept his riding mower. One morning guess what! The balloon burst at the top of the jar (we made CLASSY wine) and we had a grape mess everywhere. I remember getting quite drunk on it on a hay rack ride. It took me years to drink wine again. I was 12.

I started and ended my alcohol career quite early, as you can see.

420 10 years, 6 months ago

Waterbrook Melange......It is a wonderful blend of 4 grapes (I think). I can't remember the percentages of each, or the 4 grapes, but Sangiovese is one of them....really smooth....It's a Washington State wine....THAT ROCKS!

ms_canada 10 years, 6 months ago

pywacket - The Germans do know how to make wine but oftimes are overshadowed by those snobby French vintners, true? Some of the german Mosels are quite nice also. When we were in Portugal visiting friends, Emilia and Jose served a very nice green wine called Gatao (portuguese for cat.) The label had a picture of Puss in Boots. Green wines are somewhat of a specialty of Portuguese winemakers. They are not actually green but white. Called green because they are made while the grapes are still quite green. They have a slight effervescense. Paul Masson of California used to make a very nice green wine years ago. It was called Emerald something or other. But I no longer see it on the market. I am leaving for San Diego next Sunday morning Nov.18. I am going to look for that Emerald wine. Haven't thought of it in years.

QuackyPrincessLauren 10 years, 6 months ago

Shiraz, Chiantis, and Merlots... I love Yellowtail for my old stand-by wine. I've been trying to expand my Cabernet taste, but I still don't like it that much. I also love the wines from the Northwest region.

Paul R Getto 10 years, 6 months ago

I really makes me feel so fine, so fine, so fine


etsi_truss 10 years, 6 months ago


kneejerkreaction 10 years, 6 months ago

staff04 (Anonymous) says: I spent a good number of years selling wine:cork sniffers are fools. There are some spectacular wines that have either a screw cap or synthetic cork.

I was having run reading the comments from individuals who obviously know nothing about wines when....whammmooo...out of nowhere, comes the expert with the most inane comment of the bunch.

Did you sell good wines Staff04?

Yes, good wines certainly can come without tree corks, but if you open a red wine with a tree cork and fail to rub your finger over the top (sandy crystalization of the sugars, cork pieces disintegrating under your fnger) or fail to sniff the cork (for obvious sour, corky smells), then you run the risk of drinking some really, really, REALLY bad wine, which will taint anything else you taste afterward.

Sure, wine snobs that spew useless nonsense are boring slugs. So are wine fools who eshew the basic, established traditions of knowledgeable sommeliers.

GretchenJP 10 years, 6 months ago

The kind of wine that's sealed up in the bottle and in the liquor store away from me. Headaches. Headaches. Headaches.

GretchenJP 10 years, 6 months ago

Red red wine you make me feel so fine You keep me rocking all of the time

Red red wine you make me feel so grand I feel a million dollars when your just in my hand

Red red wine you make me feel so sad Any time I see you go it makes me feel bad

Red red wine you make me feel so fine Monkey pack him rizla pon the sweet dep line

Red red wine you give me whole heap of zing Whole heap of zing mek me do me own thing

Redred wine you really know how fi love Your kind of loving like a blessing from above

Red red wine I love you right from the start Right from the start with all of my heart

Paul R Getto 10 years, 6 months ago

Marion (Marion Lynn) says:


"Oh, well, you take the bottle, you take the can::::::"

Geez, I cannot figure out why I had forgotten that one so big-time kudos to you!

White port and lemon juice Ooh, what it do to you...........................

Thanks, Marion! Can't remember the album, guess I could look it up.

badger 10 years, 6 months ago

Actually, Py, there's no need to sniff the cork. None at all.

You look at the top of the cork, before the bottle is opened, for obvious examples of leakage. You listen for the somewhat succulent 'pop' of a properly seated cork as it pulls out, you watch the color and the viscosity of the wine as it's poured, and you give the glass a swirl, then take a faint sniff (in case it's vinegar, this keeps your eyes from watering and the inevitable sneeze from happening; if you're practiced, the first slightly hesitant sniff isn't even noticeable) and then a deeper one to fully pull in the bouquet. There's nothing necessary that process won't give you that you can get by being a cork-sniffing dork. You can talk of crystallization and disintegrating corks all you like, but for the most part, your risk of a corked bottle is significantly lower than your risk of looking like a pretentious goober.

kneejerk can talk about cork-sniffing as 'the tried and true methods of sommeliers', but I've also heard it called 'an insulting tacit suggestion that your host does not properly care for his cellar.' Depends on the type of cork dorks you keep company with, I'd imagine, and if you're not sure whether it will be seen as 'knowledgeable' or 'insulting', I guess it's up to you whether you'd rather risk being seen as unsophisticated and trusting, or rude.

Also, given that certain wines require decanting, one cannot sniff the cork and should assume that the person who put the wine into the decanter took a brief moment to assure himself that the bottle was, in fact, satisfactory. I would not, for example, expect to sniff the cork on a bottle of Amarone, as that wine requires a minimum of an hour to breathe properly and develop. The same is true for many Bordeaux until they've been cellared at least a decade.

Then again, I'm sure I will somehow fail to meet kneejerk's criteria for an acceptable wine tasting critic. I sold wines wholesale for a while, and had a second job in a liquor store for a while, and sure I know my Beaujolais Nouveau from my Ripple (though I question the significant differences, save that the latter is somewhat less gimmicky and hyped...), but hey, I'm probably just as ignorant as the rest of the rubes.

Centrist 10 years, 6 months ago

Penfolds Club Port ... sip after a good meal. Mmmmm ...

kneejerkreaction 10 years, 6 months ago

Badger, true, really no need to sniff the cork, but hey, you have it it your hand, you've run your fingers over it so why not sniff it? Or is your "host' terribly annoyed by the final sniffing rather than the obvious cork abuse?? (By the way, I don't pay 'hosts' to eat at their homes, I pay restaurateurs to eat at their businesses. If I'm paying for my meal, I'll do damn well what I please with the cork and my "host" can just deal with it.)

I'm from Europe, Southern Europe, where wines are not even remotely considered anything but normal and everyday. A 5-year-old on the way home from school can legally buy a bottle of wine for his/her father. Cork sniffing is ok and is alive and well and is only considered as knowledgeable as not putting ketsup on everything.. And if you're wondering, a very subtle sniff is ok, not a prolonged wave under the nose, which is maybe what you were thinking.

The problem with Americans and wines is that everyone here thinks they're such a big deal. Best wine in Europe is from farmers, produced locally, very rustic and simple.

Wholesaler and liquor store employee, eh? Wow.

Long live unpretentious cork sniffers and others who understand a bit more than the everyday muck.

Sigmund 10 years, 6 months ago

My favorite has to be, "It's all Bush & Co's fault!"

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