Good work brothers! Also I enjoyed the dating profile descriptions on these fine wines, a nice addition to the classic point system. If it can’t rock a mullet It ain’t going down the gullet, if you know what I mean.
Ha ha! As someone who works at "The Blending Lab", welcome to my world ;P Blending is never 1+1 = 2 no matter how much logical sense a blend theoretically makes. I find that you can pretty safely predict the structural changes - acidity, body (tannic structure + alcohol), fruit forwardness, sweetness - but where it all falls apart or at least becomes something closer to alchemy is the flavor profile. How it actually TASTES is at least half a shot in the dark every damn time. You have to keep tweaking it in small degrees every which way until it starts to get worse, then revese course. Or introduce a thirid wine, etc. It's a lot.
You know, I think I'm going to post a companion post eiter Friday or next Monday as I just did my own blending experiment, and I'll be sure to plug yours here when I do! Let's see if we can get this blending idea more traction....
Hell yeah, looking forward to seeing what you've come up with! If you have a Total Wine in your vicinity and you're feeling adventurous, we'd love to know what you think of our recipe, too. These wines should be pretty much available across the country, Zach and I were able to get them in the exact same vintages in NJ and TX. Cheers, Dave!
I'm amazed that TP has managed to be consistently fun, wacky, surprising, informative and generally awesome for a full century. Every Tuesday, I'm looking forward to seeing what TP will come up with tomorrow. A really inspiring accomplishment. And what better way to celebrate the occasion than some wine wizardry. on behalf of the entire civilized world (or at least the "free world"), thanks, lads!
Good work brothers! Also I enjoyed the dating profile descriptions on these fine wines, a nice addition to the classic point system. If it can’t rock a mullet It ain’t going down the gullet, if you know what I mean.
🤔 🪵 🪓 📚 🚽🍴🥪
A timeless adage.
And if you can't make fanny packs look cool, I ain't gonna be your fool!
Ha ha! As someone who works at "The Blending Lab", welcome to my world ;P Blending is never 1+1 = 2 no matter how much logical sense a blend theoretically makes. I find that you can pretty safely predict the structural changes - acidity, body (tannic structure + alcohol), fruit forwardness, sweetness - but where it all falls apart or at least becomes something closer to alchemy is the flavor profile. How it actually TASTES is at least half a shot in the dark every damn time. You have to keep tweaking it in small degrees every which way until it starts to get worse, then revese course. Or introduce a thirid wine, etc. It's a lot.
You know, I think I'm going to post a companion post eiter Friday or next Monday as I just did my own blending experiment, and I'll be sure to plug yours here when I do! Let's see if we can get this blending idea more traction....
Hell yeah, looking forward to seeing what you've come up with! If you have a Total Wine in your vicinity and you're feeling adventurous, we'd love to know what you think of our recipe, too. These wines should be pretty much available across the country, Zach and I were able to get them in the exact same vintages in NJ and TX. Cheers, Dave!
Congratulations on 100 posts!
Cheers! 🥂
Congrats on 100 issues - that's commitment! Thanks for your "blend" of humour, information and general wine-foolery - I appreciate you guys!
Thanks Vicky! 🍷 Cheers!
I'm amazed that TP has managed to be consistently fun, wacky, surprising, informative and generally awesome for a full century. Every Tuesday, I'm looking forward to seeing what TP will come up with tomorrow. A really inspiring accomplishment. And what better way to celebrate the occasion than some wine wizardry. on behalf of the entire civilized world (or at least the "free world"), thanks, lads!
🫡 Just doing our civic duty
“congratulations” on this “milestone”
“Thanks!” 😂