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To get in the spirit of my upcoming trip to Cuba I bought a Romeo y Julieta No.3 and smoked it this morning. I have tried cigars in the past (usually while drinking) and found them reasonably enjoyable but this is the first time I've just sat down on my own and smoked a whole one. Currently...

Trying to write the conclusion to my thesis... which means working out what the hell I'm trying to conclude ...!

this bad boy ... incredible.

Drink widely, drink often... that's my plan anyways. :) But seriously for me it's just gradual familiarity - you start to recognize the characteristics that different varietals have & start to taste flavour similarities between different wines .. then it's just a matter of finding the right...

Should maybe be in general chitchat... Here's a wine map of the Veneto region, looks like the closest sub-region to Venice is Piave: http://www.snooth.com/region/italy/veneto/piave/

Don't know about a soul exactly, but wine is definitely alive

Erawan Shrine, Bangkok - I was there two years ago. Sadly it was the target of a devastating bombing yesterday. Humans, eh :(

Wow, what a view!!! New Mexico? Are there many vineyards in your 'hood?

Great - thanks for that John! I think I'm interested more in the process than actually smoking them but hey, when in Rome... I will look out for the Cohibas. Gotta fly across the Pacific, trying to work out whether to spend a little bit of time in Costa Rica or Chile on the way over (or on...

Yeah, I found this site that tries to list wines by variety/type in terms of their cellaring potential: http://www.mowinecellar.com/the-best-types-of-wine-to-cellar Generally more tannic & acidic red wines should age better than fruit-forward styles. Aging Suggestions for Common Types of Wine...

Resuscitating an old thread ... my GF and I are planning a trip to Cuba later in the year and I am really interested in checking out tobacco plantations and cigar manufacturing there. I don't have much experience with cigars (except very very occasionally), I used to smoke cigarettes but gave...

From what I know (which is not much), wine with a bit of age in it can often lose its vibrant red colour to a brownish, brick-colour tint - a result of slow oxidisation that can sometimes be very beneficial to flavour.

Yep - 15L demijohns. Took the bottles out of the baskets when racking to check sediments, they look cool so I took a photo!

Grenache & shiraz ... brothers from other mothers

OK - thanks ibglowin! I will hold off on the kmeta until I'm sure MLF is finished. Cheers

I am making a batch of Shiraz / Grenache from grapes. It has gone through primary, been pressed, and has been bulk aging in demijohns for about 2 1/2 months. Thing is, I was lazy and haven't added any malo culture thus far. I have just done my first racking off the sediment - wondering if it...

OK, squished up the whole bunches in the must by hand last night. They were all intact - eating a few of the grapes, they had a really interesting flavour that was sort of semi-fermented but quite aromatic. As all the juice from inside those berries has come into contact with the rest of the...

Thanks JT, these are the questions I'm currently tossing up...! I have access to a basket press for larger volumes but for the small batches I was thinking about a little tabletop press, one of these sorts of things: But only if it's much more effective than the bucket-in-bucket job.....!

I doubt very much that most winemaking equipment (basket press, barrels) could possibly be considered 'food grade'.. I would have no qualms using plastic mop buckets etc so long as they weren't going to leach plasticky tastes into the wine. I have 50L of must to press and I'm currently...

And if, er, that boat has already sailed ... would you recommend that acid adjustment be avoided altogether, or just try to err on the side of caution when adding any additional acids?