Great wines under $8.00

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Great wines under $8.00

Post  pinhedz on Fri Apr 15, 2011 8:52 am

I suppose the prices have gone up on all those great bargains I posted before. Neutral

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Re: Great wines under $8.00

Post  Doc Watson on Fri Apr 15, 2011 1:45 pm

In Australia you can get quality cleanskins for $5.00 or less.

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Re: Great wines under $8.00

Post  precinct14 on Fri Apr 15, 2011 6:41 pm



Under $8, and the preferred tipples of gentlemen of the road, I should imagine

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Re: Great wines under $8.00

Post  eddie on Mon Jun 20, 2011 11:21 pm


The Red Vineyard (November 1888), Pushkin Museum, Moscow). Sold to Anna Boch, 1890.

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Re: Great wines under $8.00

Post  Doc Watson on Tue Jun 21, 2011 12:54 am

Doc Watson wrote:In Australia you can get quality cleanskins for $5.00 or less.
But you must keep in mind that with wine what you pay for is often what you get .
There are some very cheap labels in Australia , Gossips , Chateau Warburn etc that are not really worth buying .

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Re: Great wines under $8.00

Post  ISN on Tue Jun 21, 2011 12:59 am

there's a rumour going around town that Aldi will soon be selling alcohol......

decisions, decisions - should I go to Adli and buy decent, good value wine

or continue patronising my local bottle shop where the wine flows cheap and free? (sometimes they let me pay later)

unless Aldi has some excellent low-priced wines, then I shall continue to bring my patronage to teh local liquor.....(Indian owned)

and friendly Smile

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Re: Great wines under $8.00

Post  pinhedz on Tue Jun 21, 2011 2:36 am

Doc Watson wrote:
Doc Watson wrote:In Australia you can get quality cleanskins for $5.00 or less.
But you must keep in mind that with wine what you pay for is often what you get .
There are some very cheap labels in Australia , Gossips , Chateau Warburn etc that are not really worth buying .
That's why this thread is not entitled "Wines under $800."
It's "Great Wines under $800."

And some would argue that with wine you often do not get what you pay for--especially if you pay a lot.

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Re: Great wines under $8.00

Post  pinhedz on Tue Jun 21, 2011 2:44 am

I had a Penfolds Shiraz yesterday--I was surprised at how good it was.

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Re: Great wines under $8.00

Post  Doc Watson on Tue Jun 21, 2011 1:55 pm

pinhedz wrote:
Doc Watson wrote:
Doc Watson wrote:In Australia you can get quality cleanskins for $5.00 or less.
But you must keep in mind that with wine what you pay for is often what you get .
There are some very cheap labels in Australia , Gossips , Chateau Warburn etc that are not really worth buying .
That's why this thread is not entitled "Wines under $800."
It's "Great Wines under $800."

And some would argue that with wine you often do not get what you pay for--especially if you pay a lot.
It looks like $8.00 to me not $800

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Re: Great wines under $8.00

Post  Doc Watson on Tue Jun 21, 2011 1:59 pm

ISN wrote:there's a rumour going around town that Aldi will soon be selling alcohol......

decisions, decisions - should I go to Adli and buy decent, good value wine

or continue patronising my local bottle shop where the wine flows cheap and free? (sometimes they let me pay later)

unless Aldi has some excellent low-priced wines, then I shall continue to bring my patronage to teh local liquor.....(Indian owned)

and friendly Smile
Aldi have been selling alcohol for a long time now. From what I have investigated most if not all there wine is specially botled for them . Some of thir beer is imported from Germany .
At this stage I would prefer to buy my discount wine from well known discount stores and buy well known brands.
But I may well buy some beer at Aldi to try out.

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Re: Great wines under $8.00

Post  Doc Watson on Tue Jun 21, 2011 2:02 pm

pinhedz wrote:I had a Penfolds Shiraz yesterday--I was surprised at how good it was.
Penfolds make many types of Shiraz ranging from the cheap under eight dollars a bottle to some like St Henri which are closer to one hundred dollars.

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Re: Great wines under $8.00

Post  pinhedz on Thu Oct 27, 2011 1:11 pm

Jacob's Creek Cab-Merlot, 2008.

Discounted to $6.99.

I suspect the grocery store decided it was urgent to unload the long-in-the tooth 2008 vintage, because 2009 is what's being shipped now. Rolling Eyes

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Re: Great wines under $8.00

Post  Doc Watson on Fri Oct 28, 2011 11:29 am

Dan Murphy's still selling cleanskins at $1.95 good quaffing wine !

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Re: Great wines under $8.00

Post  Andy on Tue Dec 06, 2011 6:48 am

Assuming I can wager on a negative evolution in the euro/dollar-ratio, this wine will qualify:



A souple, fairly elegant house wine, a bouquet of red berries and a short but strong after-tone of tanines.
At € 5,99 it's a more than reasonable deal!

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Re: Great wines under $8.00

Post  Doc Watson on Tue Dec 06, 2011 3:13 pm

Andy wrote:Assuming I can wager on a negative evolution in the euro/dollar-ratio, this wine will qualify:



A souple, fairly elegant house wine, a bouquet of red berries and a short but strong after-tone of tanines.
At € 5,99 it's a more than reasonable deal!
But I think six pounds is more than eight dollars!

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Re: Great wines under $8.00

Post  felix on Tue Dec 06, 2011 10:37 pm

Doc Watson wrote:
Andy wrote:Assuming I can wager on a negative evolution in the euro/dollar-ratio, this wine will qualify:



A souple, fairly elegant house wine, a bouquet of red berries and a short but strong after-tone of tanines.
At € 5,99 it's a more than reasonable deal!
But I think six pounds is more than eight dollars!
That's 6 euros.

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Re: Great wines under $8.00

Post  pinhedz on Tue Dec 06, 2011 11:09 pm

$8.03 Crying or Very sad

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Re: Great wines under $8.00

Post  Doc Watson on Tue Dec 06, 2011 11:29 pm

felix wrote:
Doc Watson wrote:
Andy wrote:Assuming I can wager on a negative evolution in the euro/dollar-ratio, this wine will qualify:



A souple, fairly elegant house wine, a bouquet of red berries and a short but strong after-tone of tanines.
At € 5,99 it's a more than reasonable deal!
But I think six pounds is more than eight dollars!
That's 6 euros.
nearly $10.00 Australian dollars

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Re: Great wines under $8.00

Post  Guest on Tue Dec 06, 2011 11:33 pm

pinhedz wrote:$8.03 Crying or Very sad
Three cents... that's almost five pesetas. I can lend you a cinco pesetas coin por la gracia de Dios...



Speaking of God (Dios) and coins... when I was a child I was a strong believer and my brother took advantage of that: "I swear to God Vera Cruz is going to give me 100 pesetas" he said... and I didn't want him to sin... No Laughing

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Re: Great wines under $8.00

Post  Doc Watson on Tue Dec 06, 2011 11:35 pm

There has been a wine glut or oversupply of wine in Australia for years now and good quality quffing unlabelled wines or cleanskins are cheap.

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Re: Great wines under $8.00

Post  eddie on Wed Dec 07, 2011 2:19 am

Doc Watson wrote:There has been a wine glut or oversupply of wine in Australia for years now and good quality quffing unlabelled wines or cleanskins are cheap.

Monty Python's Flying Circus -
"Australian Table Wines"

[ from the album Monty Python's Previous Record, 1972 ]

The Players: Eric Idle - Wine Expert; The Scene:Soft introduction music plays .....

WINE EXPERT: A lot of people in this country pooh-pooh Australian table wines. This is a pity as many fine Australian wines appeal not only to the Australian palate but also to the cognoscenti of Great Britain.

Black Stump Bordeaux is rightly praised as a peppermint flavoured Burgundy, whilst a good Sydney Syrup can rank with any of the world's best sugary wines.

Château Blue, too, has won many prizes; not least for its taste, and its lingering afterburn.

Old Smokey 1968 has been compared favourably to a Welsh claret, whilst the Australian Wino Society thoroughly recommends a 1970 Coq du Rod Laver, which, believe me, has a kick on it like a mule: eight bottles of this and you're really finished. At the opening of the Sydney Bridge Club, they were fishing them out of the main sewers every half an hour.

Of the sparkling wines, the most famous is Perth Pink. This is a bottle with a message in, and the message is 'beware'. This is not a wine for drinking, this is a wine for laying down and avoiding.

Another good fighting wine is Melbourne Old-and-Yellow, which is particularly heavy and should be used only for hand-to-hand combat.

Quite the reverse is true of Château Chunder, which is an appellation contrôlée, specially grown for those keen on regurgitation; a fine wine which really opens up the sluices at both ends.

Real emetic fans will also go for a Hobart Muddy, and a prize winning Cuivre Reserve Château Bottled Nuit San Wogga Wogga, which has a bouquet like an aborigine's armpit.

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Re: Great wines under $8.00

Post  Andy on Wed Dec 07, 2011 7:22 am

Doc Watson wrote:
But I think six pounds is more than eight dollars!

Andy wrote:Assuming I can wager on a negative evolution in the euro/dollar-ratio, this wine will qualify

By March it will probably fit the 'Wines under $5,00'-thread.
By August the 'Remember what things used to cost when there was still a euro'-thread.
By Novermber 2013 the 'Things we used to have before the war'-thread, possibly.

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Re: Great wines under $8.00

Post  Doc Watson on Wed Dec 07, 2011 12:07 pm

eddie wrote:
Doc Watson wrote:There has been a wine glut or oversupply of wine in Australia for years now and good quality quffing unlabelled wines or cleanskins are cheap.

Monty Python's Flying Circus -
"Australian Table Wines"

[ from the album Monty Python's Previous Record, 1972 ]

The Players: Eric Idle - Wine Expert; The Scene:Soft introduction music plays .....

WINE EXPERT: A lot of people in this country pooh-pooh Australian table wines. This is a pity as many fine Australian wines appeal not only to the Australian palate but also to the cognoscenti of Great Britain.

Black Stump Bordeaux is rightly praised as a peppermint flavoured Burgundy, whilst a good Sydney Syrup can rank with any of the world's best sugary wines.

Château Blue, too, has won many prizes; not least for its taste, and its lingering afterburn.

Old Smokey 1968 has been compared favourably to a Welsh claret, whilst the Australian Wino Society thoroughly recommends a 1970 Coq du Rod Laver, which, believe me, has a kick on it like a mule: eight bottles of this and you're really finished. At the opening of the Sydney Bridge Club, they were fishing them out of the main sewers every half an hour.

Of the sparkling wines, the most famous is Perth Pink. This is a bottle with a message in, and the message is 'beware'. This is not a wine for drinking, this is a wine for laying down and avoiding.

Another good fighting wine is Melbourne Old-and-Yellow, which is particularly heavy and should be used only for hand-to-hand combat.

Quite the reverse is true of Château Chunder, which is an appellation contrôlée, specially grown for those keen on regurgitation; a fine wine which really opens up the sluices at both ends.

Real emetic fans will also go for a Hobart Muddy, and a prize winning Cuivre Reserve Château Bottled Nuit San Wogga Wogga, which has a bouquet like an aborigine's armpit.
A lot has changed in 39 years bounce bounce bounce

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Re: Great wines under $8.00

Post  eddie on Sun Dec 25, 2011 9:35 am

How to make perfect mulled wine

Is mulled wine a guaranteed spirit raiser, or by far the worst thing about Christmas? What do you put in yours?


Mulled wine. Photograph: Tracy Hebden/Alamy

On the first day of Christmas – well, December – I found myself waiting at an unusually fragrant bar. "Ooh, mulled wine!" said my friend, "brilliant!" And lo, despite having arrived with the intention of sinking a cold, dry gin and tonic, I ended up clutching a plastic cup of warm sweet wine. Such is the time of year.

Despite its high sugar content, mulled wine is not a drink that's aged well. The thin, oddly sour broth on tap at most pubs during the festive season is a sad comedown for a tipple originally designed to show off the wealth and generosity of a medieval household. Mulling is not just an excuse to serve laughably cheap wine to your unfortunate guests, although it does have that as a fringe benefit – there's a real art to it.


Medieval tipple

Given the drink's origins, I decide to start with a recipe from The Forme of Cury, a cookery book published about 1390, which starts, promisingly: "Pur fait Ypocras …" I must grind together cinnamon, ginger, galangal, cloves, long pepper, nutmeg, marjoram, cardamom and grains of paradise – although sadly I'm unable to lay my hands on any "spykenard de Spayn". A historical site helpfully suggests substituting rosemary for this aromatic Indian root, so I stick a bit of that into the pestle and mortar as well. Further than this, the recipe is coy, so I tip in some cheap French red, on the vague basis that wine was probably pretty rubbish in those days, and a suitably parsimonious amount of sugar, and taste. The mishmash of spice is overpowering – it tastes like something that might have been used to ward off the plague, rather than to make merry with during the cold, candle-lit evenings of the 14th century.

Mrs Beeton

Jumping forward five centuries, I turn to Mrs Beeton, Delia's Victorian great-grandmother, for advice. She's also pretty vague ("in making preparations like the above, it is very difficult to give the exact proportions of ingredients like sugar and spice, as what quantity might suit one person would be to another quite distasteful" she explains, helpfully), but at least the list of ingredients is more manageable: cloves, grated nutmeg, cinnamon, wine and sugar.

Thing have moved forward in 500 years; rather than just sticking everything into ye pan and hoping for the best, this recipe starts with a mulled tea. I simmer the spices together in 235ml water, "until the flavour is extracted", and then add a pint of wine, and some sugar to taste, and bring it all to the boil. The result? Classic mulled wine – not particularly exciting, but palatable enough, despite the inclusion of water, which has no place in a wine-based punch.

Delia

Delia's own recipe is an old favourite of mine: heat a couple of bottles of wine with 6 tbsp honey, an orange studded with cloves, a few slices of orange and lemon, some ground ginger and a cinnamon stick, and allow to simmer gently for 20 minutes before serving. The citrus works brilliantly with the warm spices to create a kind of winter sangria effect which never fails to please, particularly if one takes her up on the optional 2 tbsp of Grand Marnier, and then adds a few more for good measure.

Jamie

Time marches on, however, and since I first pledged allegiance to Delia and her Bulgarian Cabernet Sauvignon, there have been developments in the world of mulled wine – as seen in Jamie Oliver's "Christmas in a glass". Unlike Delia, with her pleasingly simple one-step method, Jamie's recipe kicks off with a syrup base, made by putting the sugar in a large pan along with some clementine juice and peel, lemon and lime peel, cloves, cinnamon, cardamom, bay leaves, nutmeg and vanilla, and then pouring in enough red wine to just cover it all. This is then gently heated until the sugar has dissolved, at which point the cook merrily cranks the heat up and keeps the mixture at a rolling boil until it becomes a thick syrup.

"The reason I'm doing this first," Jamie explains, "is to create a wonderful flavour base by really getting the sugar and spices to infuse and blend well with the wine. It's important to do make a syrup base first," he continues, "because it needs to be quite hot, and if you do this with both bottles of wine in there you'll burn off the alcohol." And no one wants that, do they?

Once the syrup is ready, you can pour in the rest of the wine and a couple of star anise, heat through, and serve. Although I think he's been a bit heavy-handed with the sugar and citrus peel, the flavours seem better blended, and mellower than I'm used to – and, it strikes me, it would be easy enough to make a batch of syrup in advance, and then dispense as required throughout the mulled wine season, in the manner of a well-prepared paragon of domesticity.

Glögg

As in so many things, anything we can do the Scandinavians can do better – and despite its faintly unappetising name, their take on mulled wine, glögg, somehow conjures up visions of cosy firesides and log cabins, rather than plastic beakers and sticky pub carpets. Unlike the glühwein sold at kitschy German markets up and down the UK, which is strikingly similar to our homegrown stuff but twice the price, glögg has its own, rather fearsome reputation, largely thanks to the strong spirits which lace most versions.

Cocktail king Dale deGroff, "widely acknowledged to be the world's greatest living bartender", according to his book The Craft of the Cocktail, takes his recipe from Los Angeles' Scandia club, whose members included Marilyn Monroe, Marlene Dietrich and Gary Cooper, so what it lacks in authenticity, it makes up for in celebrity provenance. I pour a bottle of red into a large pan along with raisins, flaked almonds, cardamom pods, cloves, cinnamon and orange peel and leave it to stand for 24 hours before warming gently, adding sugar to taste, and finishing off with a generous amount of vodka. I'm not too keen on the vodka, or the soggy almonds, and the lengthy infusing time has given the glögg an unmistakable hint of cough syrup. Still, those starlets will drink anything.

Festive flavours

Jamie is characteristically casual on the exact details of his recipe, urging his readers to "feel free" to add their own favourite spices to the pot too. I, however, take the liberty of removing the vanilla pod, which works in tandem with the sugar to make the whole thing rather sickly, before adding cardamom pods, in a nod to the 14th-century recipe. A dash of ginger wine gives the whole thing a kick of spice – although you could substitute a pinch of ground ginger instead if you don't keep a bottle handy for medicinal purposes.

Although I like the idea of using honey, I find it has a rather assertive flavour which clashes with the wine itself, as does soft brown sugar – plain white caster sugar is the best option here I'm afraid.

Serve this with a proper garnish, and a dose of festive cheer, and you'll find it warms the cockles of even the sourest Scrooge this Christmas.

Perfect mulled wine


Felicity's perfect mulled wine. Photograph: Felicity Cloake

Makes about 12 servings

2 unwaxed oranges
1 lemon, peel only
150g caster sugar
5 cloves, plus extra for garnish
5 cardamom pods, bruised
1 cinnamon stick
A pinch of freshly grated nutmeg
2 bottles of fruity, unoaked red wine
150ml ginger wine

1. Peel and juice 1 orange, and add to a large saucepan along with the lemon peel, sugar and spices. Add enough wine to just cover the sugar, and heat gently until the sugar has dissolved, stirring occasionally. Bring to the boil and cook for 5 – 8 minutes until you have a thick syrup.

2. Meanwhile, if you're serving the mulled wine immediately, stud the second orange with 6 vertical lines of cloves, and then cut into segments to use as a garnish.

3. Turn the heat down, and pour the rest of the wine into the saucepan, along with the ginger wine. Gently heat through and serve with the orange segments as a garnish. Alternatively, you can allow the syrup to cool, and pour it into sterilised bottles for use at a later date.

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Re: Great wines under $8.00

Post  Guest on Fri Dec 30, 2011 10:32 am

Andy... now that I see that you're connected... I drank Rioja and Ribera yesterday... I liked both

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Re: Great wines under $8.00

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