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I'm surprised by the vacuvin hate. Personally I think it works, but for the three days we usually keep a red, its become less important.

My winemaker contacts winced when I said I like my gamay and pinot noir chilled but I do.



I get chilling Gamay - Beaujolais is usually a fruity unoaked wine and maybe you don't like the grape perfume (Gamay is probably my least favourite grape); but chilling a good Burgundy is criminal.


Australian Pinot Noir sometimes benefits, not always. I avoid french wines because the ones I can afford here in OZ either have bred, which I hate or, are simply disappointing.

Chilled Gamay is a great way to end a hot day.


Here in the UK Burgundy under £50 a bottle isn't that great.

Brett I more associate with Cote Rotie Syrah. In small amounts it adds smoky bacon flavours. I like it.




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