In my ever expanding experiences, I had some wine at Buzo, as mentioned in my previous post of that evening. As with the discussion with my friend about it, he said that to really appreciate good wine, you have to drink a lot of wine, and have the good stuff, the ok stuff, and the bad stuff.
I have some clearskins (unbranded/unlabelled wine) from BWS (Beer Wine & Spirits, a store chain that sells alcohol here), with both White and Red. The white is a Chardonay and the red is a Shiraz. So, to expand upon my wine experience, I thought I'd pop open a bottle of the shiraz and have with my lunch.
Well, the clearskin does not have a cork cork, it has a plastic cork. They have also been sitting around for over a year. On first impressions, it was quite sharp, a bit sour too and very hard to put down across the palate. Very different to the stuff from Buzo. I guess this could be called a 'bad' wine since it is a cheap clearskin. Most likely this is only really a cooking grade now, though it may have also undergone some conversion to vinegar since the corks aren't good quality, and it has been around a while. Unlike more expensive wines that are made to mature over time, clearskins tend to be 'drink now' wines, so sitting around for a year has probably had something to do with it.
So, yes, the 1/3 of a glass I had was an experience. Next time I have some available, I will have a go at it and compare it to see how it goes.
I have some clearskins (unbranded/unlabelled wine) from BWS (Beer Wine & Spirits, a store chain that sells alcohol here), with both White and Red. The white is a Chardonay and the red is a Shiraz. So, to expand upon my wine experience, I thought I'd pop open a bottle of the shiraz and have with my lunch.
Well, the clearskin does not have a cork cork, it has a plastic cork. They have also been sitting around for over a year. On first impressions, it was quite sharp, a bit sour too and very hard to put down across the palate. Very different to the stuff from Buzo. I guess this could be called a 'bad' wine since it is a cheap clearskin. Most likely this is only really a cooking grade now, though it may have also undergone some conversion to vinegar since the corks aren't good quality, and it has been around a while. Unlike more expensive wines that are made to mature over time, clearskins tend to be 'drink now' wines, so sitting around for a year has probably had something to do with it.
So, yes, the 1/3 of a glass I had was an experience. Next time I have some available, I will have a go at it and compare it to see how it goes.
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