The Auswine Forum

Well, I see there are four options. The first part of each question is easy, the second part is your subjective judgement of your own sensitivity to alcohol levels in table wines.

If you don't mind a bit of a warm finish on a red wine, answer one of the I AM NOT sensitive.... options

If the sensation of alcoholic warmth puts you off a wine, chose the relevant I AM sensitive... option.

I'm in option 4.

I do not drink (well, hardly ever) spirits, and do notice the effects of higher alcohol on a wine.

I'm an option 1 Brian - I like neat spirits (or cut with a little water) as you well know. If a wine is in balance I can handle the alcohol without any problem - eg Warrabilla, Bullers Calliope or Noons. But I do struggle with some - eg Greenock Creek.

I am somewhere between options 1 and 2, however went for 2 since I feel for the purpose of the debate I should fall in there...

Mandingo wrote:I'm an option 1 Brian - I like neat spirits (or cut with a little water) as you well know. If a wine is in balance I can handle the alcohol without any problem - eg Warrabilla, Bullers Calliope or Noons. But I do struggle with some - eg Greenock Creek.

Well vote then, only one vote for option 1 so far and that was me...

I'm with you Brian although I must admit I'm cautious about buying high alcohol wine (if i notice it = rarely) I've enjoyed quite a few without being aware of the alcohol content... oliver's taranga 04 shiraz comes to mind

I drink neat spirits (islay single malts) and I notice the heat of alcohol in wine if it's out of balance with the rest of it. i.e mainly in the savoury end of the spectrum for reds.

I'm a number #4 too... though I love chillies

dave vino wrote:I drink neat spirits (islay single malts) and I notice the heat of alcohol in wine if it's out of balance with the rest of it. i.e mainly in the savoury end of the spectrum for reds.

I realise the second part of the question is subjective and each will work it out differently, but that wasn't the question, unless you believe a "bit of a warm finish" indicates out of balance.

I am drinking a Highland Park 12 y.o. as I voted for option 1. Despite my vote I tend to look upon with favour wines with lower degrees of alcohol.

Cheers......Mahmoud

I ended up picking "don't drink neat spirits" option because I don't do it regularly, although I do have them occasionally (usually whiskey/Drambuie on the rocks, or various shooters) - #4 in the debate for me.

Cheers,
Ian

Pretty much #4.

I don't really want to notice the alcohol as it doesn't - for me - add to the wine. If I don't notice (e.g. Mt Edelstone 02 at 15.0%) then it's no problem. But in wines like Kaesler OV and Noons I normally find the alcohol intrusive.

I do agree that it's palate-related as I don't like the taste of strong alcohol e.g. spirits. Having said that I also don't like the low alcohol rieslings at 8-9%. They seem to miss ... something, and just seem a bit wimpy.

I voted 2 - I drink quite a bit of neat spirits - I had a "snifter" of Johnnie Walker Blue Label last night - but I don't really like much warmth / heat in my wine, and I suspect I'm quite sensitive to it. I don't like beers to be too strong either on the whole - unless they are well balanced as can be the case with some strong Belgian / Dutch beers.

EDIT: Oh, and I generally like low alc rieslings - I don't miss the alc at all.

yeah what bick said. im the same

Having said that I also don't like the low alcohol rieslings at 8-9%. They seem to miss ... something, and just seem a bit wimpy.

heresy jay!!
shame on you

Red Bigot wrote:

dave vino wrote:I drink neat spirits (islay single malts) and I notice the heat of alcohol in wine if it's out of balance with the rest of it. i.e mainly in the savoury end of the spectrum for reds.

I realise the second part of the question is subjective and each will work it out differently, but that wasn't the question, unless you believe a "bit of a warm finish" indicates out of balance.

That is correct. For me to say 'bit of a warm finish' means it has poked it's head up amongst all the other things and I've noticed it.

That is correct. For me to say 'bit of a warm finish' means it has poked it's head up amongst all the other things and I've noticed it.

agree and i usually dont bother participating in technocratic discussions (aside from hurling abuse) as it bores me stupid but this is this is the best statement on the matter ive seen

Red Bigot wrote:

Mandingo wrote:I'm an option 1 Brian - I like neat spirits (or cut with a little water) as you well know. If a wine is in balance I can handle the alcohol without any problem - eg Warrabilla, Bullers Calliope or Noons. But I do struggle with some - eg Greenock Creek.

Well vote then, only one vote for option 1 so far and that was me...

Dunno how to - too technical for me!

Mandingo wrote:

Red Bigot wrote:

Mandingo wrote:I'm an option 1 Brian - I like neat spirits (or cut with a little water) as you well know. If a wine is in balance I can handle the alcohol without any problem - eg Warrabilla, Bullers Calliope or Noons. But I do struggle with some - eg Greenock Creek.

Well vote then, only one vote for option 1 so far and that was me...

Dunno how to - too technical for me!

OK, another side effect of too much alcohol...

Option One for me. I don't drink neat spirits all the time but do occasionally and do enjoy it. I am certainly sensitve to alcohol in that I notice it but it rarely bothers me (except the next moring, of course)

About time I posted in the Auswine forum again

For me it boils down like this: When I drink wine without the company of food I find a hot finish disturbing. However, a wine that's "hot" can be completely different when enjoyed with food, especially food with high fat content. In Norway neat spirit is often had to traditional meals (especially around christemas) that contain a lot of fat (e.g. mutton dishes, pork belly etc.). The spirit is called "Aquavite", is very herbal/spicy and clocks in around 45% EtOH. It is just sipped from small glasses now and then during the meal and it goes really well with the food. Thus, for those who are not comfortable with drinking "hot" wines, a good food match might give a totally different perception of the wine.

I also come to think of the volume of the sip one actually takes of the wine as a factor. When I drink port or other fortifieds I usually take smaller sips than when drinking red or white wine. Maybe it doesn't "feel right" when you take a mouthful of a wine that has very high alcohol?

Btw, I attended a "high end" Pinot Noir tasting some months ago where we were served some of the top American Pinots. Some had alcohol levels over 15%! Most of them had very hot finishes and were unpleasant to drink.

Gustav

I'm in category 2, I drink scotch neat but I find that warm (or hot) taste in some red unappealing. I also think that above 14.5% alcohol is getting silly, I like a couple of glasses and high alcohol punishes me the next day, even if it is only two percent.

I put myself in #1, after some thought. I am not a very regular spirits drinker but do partake. I tend to drink Scotch with a little water (which I think is the traditional way) and cognac straight (of course).
I don't mind a warm finish but like most people have said, I need to perceive that it is in balance. Perception is a wonderful word- we all have this feeling that we perceive the world the way it really is, yet we all perceive it differently.

Jules wrote:I'm in category 2, I drink scotch neat but I find that warm (or hot) taste in some red unappealing. I also think that above 14.5% alcohol is getting silly, I like a couple of glasses and high alcohol punishes me the next day, even if it is only two percent.

Not denying your right to say it and believe it, but why is it "silly" to produce wines over about 14.5%?

Is it just as silly to produce cask strength single malts or a fortified at 20% or 21% instead of 17% or 18%?

2 factors
a) people lie about alc content on labels. Australian wine law says accuracy need only be +/- 1.5% well until 09 vintage anyway
(and don't they use it!!!!+)

b) Its about BALANCE. Not absolute alc.
If you think you could accurately taste the difference between 14.5 and 15.5 % you are deluding yourself.

Some wines (especially those with low dry extract) show alcohol badly.
Some climatic issues effect how alc is percieved.eg hot and humid conditions.

As for the anti-alc frenzy of some..YAWN!
Especially for them I make wines that are 84% alc free as well!
Cheers
Smithy