Quote:
Originally Posted by ms_gwyn
Um Tom....
I am actually looking at 2 bottles of Barolo right now, yes they are only made in Italy, but the wine *is* imported to the US. If you read my first post, I actually stated that I was getting 2 bottles for my mother for her b-day & xmas gift.
Now I usually don't give you a hard time and I am not going to start now, but I just had to point out the minor era.
Like I said before, I am not a wine drinker at all, but I do listen to others who are and also I called my local wine shop and they recommended the place where I did buy the Barolo. I have tasted a Barolo as a sauce for my steak and yes, it was very nice.
Some boxed wines can be good from what I understand. It just depends on what you like and what type of mood you're in when you want to drink some wine.
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Barolo is not nearly as good as Bertoni if one can find it. It is a thinner tasing label as it is a big name in the USA so make bigger batches.
Those that turn their noses up about Gallo, well, dumb butts, they took the minor grapes and made them veritals and implemented them with the State of California to mean something instead of just a filler Grape.
The Thompson seedless that you buy at the market was used for that. According to Cal. State law, the main grape only had to be 51 % and the rest was filler=Thompson seedless. Gallo changed that.
The wines now may mention Chenin Blanc, Petit Sihrar and others that were bulk grapes only. Fillers as it were for Charadonnay, and Gammay Beaujolais.
God, I have been out of the wine biz to long.
Cooking with wine gives the taste and flavor but cooks off the alchohal.
Box wines, heck there is nothing wrong with that especially when on is used to drinking First Growths in the old days. (French) that is.
It is a heck of a lot cheaper.