Comments for The Uncorked Life

Comment on What I’m drinking … by William Gilbert (@WGilbert71)

William Gilbert (@WGilbert71) — Thu, 10 Nov 2011 18:10:27 +0000

Hi, Brilliant, just what I needed to know, thank you! Cachaca

Comment on Infusion profusion by Rocco Zappia

Rocco Zappia — Wed, 19 Oct 2011 19:21:32 +0000

So how did this turn out?

Comment on Pushing the boundaries of hoppiness = happiness? by Andrew Adams

Andrew Adams — Fri, 20 May 2011 15:58:55 +0000

Quite an eloquent take on the hoppiness situation. Perhaps as more sophisticated beer drinkers tire of the hop overload we’ll see more balanced, craft beers in the market.

For example, I just recently tried Grand Teton Brewing’s “Pursuit of Hoppiness” an Imperial Red Ale that a solid hop punch but with a strong enough malt backbone to provide a smooth balanced finish.

Comment on Pushing the boundaries of hoppiness = happiness? by Sprout

Sprout — Sun, 08 May 2011 07:39:27 +0000

I was very pleased to see this, as I found it by Googling “hoppiness has gone to far”. No, Google, I did not mean to search for, “happiness has gone too far”.
I started off as a drinker of whatever I could try at the British and Irish pubs here in Boston. When I discovered Sierra Nevada and, to a lesser extent, Anchor Steam, I was sold on bitter, hoppy brews. It was clean, pure and consistent, and the spicy bitterness was both refreshing and exciting. My palate, both with regards to food and beer, had matured past the salty/fatty/sweet portfolio, and I became fascinated with bitter, sour, hot, spicy and aromatic/floral scents and flavors.
As time went on, however, I became progressively more disenchanted with hoppy brews. EVERY microbrewery’s default beer seems to be an IPA and, whereas the early American IPA (original Sam Adams, Tremont, Harpoon, etc.) seemed to have a balanced flavor with regards to alcohol, maltiness, bitter hops, etc., the trend of late seems to have an emphasis on overwhelming hoppiness. I’m aware that different varietals of hops impart different flavors, but one must admit that they obscure, and even interfere with the presence of other, more subtle flavors when overdone. Since then, I’ve gone the complete other route in the past year, sipping floral and spicy Belgians, where hops make a minimal presence, and while I’ve begin to reacquire a taste for hoppy beers, I can’t help but feel that American microbrews have reached a zenith of hoppines. I honestly hope brewers and, for that matter, beer drinkers in general will begin to pull back from the one-upsmanship of overhopped beers and return to crafting beers with balanced, distinctive and recognizable flavor profiles. How many can you enjoy? An overhopped beer has an extraordinary zing, and kills your palate more or less right away.

Comment on Just a turkey sandwich by Lauren

Lauren — Wed, 15 Dec 2010 04:21:11 +0000

I liked Fiori’s for a while, but now it’s one of my last sandwich choices. I think you’re right. I do always seem to find better sandwiches when I leave the Lodi, and even Stockton, area. And yep, I do love me a good turkey sandwich done right!

I hope you’re doing well, Andrew!

Comment on Giving thanks for great wine by issy

issy — Mon, 29 Nov 2010 18:58:37 +0000

Great “story” Andrew!always a joy in celebrating the holidays with you…
Salute!

Comment on Just a turkey sandwich by Brian

Brian — Sat, 13 Nov 2010 21:13:22 +0000

I had a great Turkey sandwich while visiting New York a couple days ago and realized I haven’t had a decent one since before I moved to Portland.

Comment on Just a turkey sandwich by Bear

Bear — Wed, 13 Oct 2010 01:43:31 +0000

Simple but delicious! Reminds me of many Saturday afternoons growing up. Congrats on capturing one of the nuances of being raised in Sonoma.

Comment on Dairy of a cellar rat: Wine class by Andrew Adams

Andrew Adams — Thu, 23 Sep 2010 02:09:53 +0000

I ran some maturity trials on Chardonnay blocks today and got really low sugar levels, but you are right the coming heat spell should pick things up I imagine.

Comment on Dairy of a cellar rat: Wine class by Jon Bjork

Jon Bjork — Thu, 23 Sep 2010 02:03:57 +0000

I bet you’ll get more of that Sauv blanc off early next week when things heat up a bit!

Good to see that you’re finding the best way to learn about wine is to litterally get into it.