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Wine and spirits writing by Jonathan Seeds, in Cincinnati, Ohio.

I like to taste things like foods, whisky, coffee, wine, beer, and other spirits, and don’t take any of this too seriously – although I geek out about it pretty hard sometimes.

I know most folk love them, but I’m not into ratings scales of any sort. I am into focusing on describing flavors, experiences, learning and evaluating value.

contact me if you have a recommendation, a wine you’d like me to try, or just have a question

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6 Comments leave one →
  1. February 19, 2008 6:14 am

    Hey – enjoyed your post on the Domaine Saint Nicolas “Les Clous”. I’m doing a tasting with it and was looking for a quick assessment (style, flavor, to the point), and that’s just what you did. Thanks!

  2. jseeds permalink*
    February 19, 2008 2:04 pm

    My pleasure. Let me know how the tasting goes, and what you think!

  3. Laurel and Dale permalink
    March 29, 2008 2:24 am

    Just bought $3.99 wine at Trader Joes. What is your opinion?

  4. jseeds permalink*
    March 29, 2008 4:35 pm

    I haven’t tried the wine, but if you think it tastes good -then you got a deal. If not, use it for cooking (a braised or a pan sauce).

  5. Joseph Saah permalink
    May 16, 2008 7:04 pm

    Enjoy both your sight and your insight–thanks for tasting all of these wines for us! I wonder if you have any recommendations for a wine bottle vacuum pump? You seem to savor wines over several days–what do you use? Thanks for your help on this pressing matter.

  6. jseeds permalink*
    May 16, 2008 7:33 pm

    Thanks my friend.

    Basically – exposure to oxygen heat and light can all denigrate the quality. Try to reduce as many of these as possible if you want keep the wine “going” for few days. Each wine is different – so experiment….wine is a lot tougher than you might think…

    I ususally do one or more of the following, depending on what it tastes like:

    1. Just recork it if it’s really young, and try again tomorrow
    2. Vacuum with a Vac-U-vin and put it in the fridge
    3. Pour it into a spare half-bottle and Vac-U–vin it and fridge it.

    If the wine is *very* tight, there is nothing wrong with just leaving it uncorked overnight.

    I use the Vac-U-vin because the “corks” are cheap and easily available at wine-shops and Sur-ls-Table. But friends have luck with the new Metrokane vacuums.

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