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08-08-2014, 05:29 AM
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#1
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Pending Age Verification
User ID: 252073
Join Date: Jul 18, 2014
Location: Novi
Posts: 93
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Complimentary Wines.
Hello Darlings!
I'm a younger provider (20) and I really love making charcuterie boards for my clients at my incall. I want to learn more about wines and ways to compliment the boards I make. I know whites usually compliment them pretty well. Could anyone direct me to either their favorite wines (red or white) or hints on how to train/broaden your palette? Again I'm only 20 and do have a birthday in October so wine tasting classes are reserved until then hehe! But it is imperative I learn this now since I am providing the boards now (:
Thank you so much!
Miss Lola Luxe
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08-08-2014, 08:19 AM
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#2
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Valued Poster
Join Date: Jul 13, 2011
Location: HOUSTON
Posts: 159
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Anything by "Barefoot" all their wines are exceptional tasting and they are cheap, $5.00 per bottle.
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08-08-2014, 08:21 AM
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#3
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Pending Age Verification
User ID: 252073
Join Date: Jul 18, 2014
Location: Novi
Posts: 93
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Quote:
Originally Posted by GTDADDY
Anything by "Barefoot" all their wines are exceptional tasting and they are cheap, $5.00 per bottle.
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Thank you! This will be useful!
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08-08-2014, 01:46 PM
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#4
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Chasing a Cowgirl
Join Date: Oct 19, 2013
Location: West Kansas
Posts: 31,467
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Zinfandel in either Red or White (light rose actually) goes with almost anything.
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08-08-2014, 02:11 PM
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#5
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Valued Poster
Join Date: Jan 4, 2010
Location: San Antonio
Posts: 117
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If you're going to the trouble of assembling a charcuterie plate, your effort deserves a good wine. Fortunately, wines to complement charcuterie plates should be fun, simple and not too expensive.
I'd recommend a pinot blanc or pinot gris from Alsace, a crisp sauvignon blanc from France (not a citrusy one from New Zealand or Australia), a not-too-sweet riesling or Gewürztraminer, a not-too-sweet rosé or even a nice sparkling wine, such as cava or prosecco.
You don't have to spend too much money on a fun bottle. For these wines, between $8-$15 will get you something that a client who knows about wine will appreciate.
For hints to broaden your palate, I'd start with a wine you know you like and push your comfort zone a little. So if you like sweet wines like a white zin, try a sweet riesling and then a slightly drier riesling and then into pinot blanc, unbaked chardonnay, pinot gris, pinot grigio and then some drier varietals, such as chablis, vouvray, torrontes.
Reds get more complex quickly and new wine drinkers can get turned off by the intense tannins of many cabernets and Bourdeaux-style wines. But with this, I'd start with something fruity, such as a beaujolais and then move to a cru beaujolais, grenache (in France), garnacha (in Spain and South America), syrah (or shiraz), and merlot, before moving to cabs.
Enjoy!
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08-08-2014, 05:06 PM
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#6
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Account Disabled
User ID: 243824
Join Date: May 18, 2014
Location: San Antonio
Posts: 1,841
My ECCIE Reviews
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You should be able to get wine recommendations from your cheese specialist. Generally the stronger the cheese the stronger the wine. Cabs for super peppery blues. A balanced riesling for a fruit and brie.
Unless you know the gentleman's preference I would stick to a prosecco or a riesling on the dryer side...both are pretty much the most inoffensive thing possible to the majority of palates.
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08-08-2014, 06:38 PM
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#7
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Valued Poster
Join Date: May 20, 2011
Location: ┌П┐(◉_◉)┌П┐
Posts: 288
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Check out http://www.amazon.com/What-Drink-You.../dp/0821257188
This can guide you to styles of beverage to pair with various dishes, then find a good retailer to make specific brand suggestions.
There is also an app if you have iPhone (not on Android).
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08-09-2014, 12:13 AM
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#8
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Pending Age Verification
User ID: 224805
Join Date: Jan 6, 2014
Location: Philadelphia, PA
Posts: 281
My ECCIE Reviews
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Please, EVERYONE, do not drink white Zinfandel. It is not white, nor a Zinfandel. It is the leftover and lesser grapes of many vineyards, any varietal. It is sweeter because they fortify it with sugars many times, instead of letting fermentation of a solid grape varietal work it's magic.
This is not wine, and anyone who knows anything may feel a certain way about you if white "Zinfandel" is your choice....
Red Zinfandel, however, is a totally different story.
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08-10-2014, 11:49 AM
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#9
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Pending Age Verification
User ID: 252073
Join Date: Jul 18, 2014
Location: Novi
Posts: 93
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Quote:
Originally Posted by DaMan
If you're going to the trouble of assembling a charcuterie plate, your effort deserves a good wine. Fortunately, wines to complement charcuterie plates should be fun, simple and not too expensive.
I'd recommend a pinot blanc or pinot gris from Alsace, a crisp sauvignon blanc from France (not a citrusy one from New Zealand or Australia), a not-too-sweet riesling or Gewürztraminer, a not-too-sweet rosé or even a nice sparkling wine, such as cava or prosecco.
You don't have to spend too much money on a fun bottle. For these wines, between $8-$15 will get you something that a client who knows about wine will appreciate.
For hints to broaden your palate, I'd start with a wine you know you like and push your comfort zone a little. So if you like sweet wines like a white zin, try a sweet riesling and then a slightly drier riesling and then into pinot blanc, unbaked chardonnay, pinot gris, pinot grigio and then some drier varietals, such as chablis, vouvray, torrontes.
Reds get more complex quickly and new wine drinkers can get turned off by the intense tannins of many cabernets and Bourdeaux-style wines. But with this, I'd start with something fruity, such as a beaujolais and then move to a cru beaujolais, grenache (in France), garnacha (in Spain and South America), syrah (or shiraz), and merlot, before moving to cabs.
Enjoy!
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Thank you so much! I really appreciate this
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08-10-2014, 11:50 AM
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#10
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Pending Age Verification
User ID: 252073
Join Date: Jul 18, 2014
Location: Novi
Posts: 93
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Quote:
Originally Posted by PhillyChik
Please, EVERYONE, do not drink white Zinfandel. It is not white, nor a Zinfandel. It is the leftover and lesser grapes of many vineyards, any varietal. It is sweeter because they fortify it with sugars many times, instead of letting fermentation of a solid grape varietal work it's magic.
This is not wine, and anyone who knows anything may feel a certain way about you if white "Zinfandel" is your choice....
Red Zinfandel, however, is a totally different story.
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Thank you so much for your reply. White Zinfandel has always turned me
Off lol
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08-10-2014, 11:51 AM
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#11
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Pending Age Verification
User ID: 252073
Join Date: Jul 18, 2014
Location: Novi
Posts: 93
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Quote:
Originally Posted by Whiskey-Fied
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Will be ordering this
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08-11-2014, 12:07 PM
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#12
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Valued Poster
Join Date: Dec 24, 2010
Location: .
Posts: 9,772
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Quote:
Originally Posted by MissLolaLuxe
Will be ordering this
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How, you are 20
The guy drinking the wine will be responsible if you are ever busted with it.
No, the wine was already there, I wasn't serving it to her, she was to me.
Wait a year
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| 1 user liked this post
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08-11-2014, 12:10 PM
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#13
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Pending Age Verification
User ID: 252073
Join Date: Jul 18, 2014
Location: Novi
Posts: 93
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What?
Quote:
Originally Posted by Gotyour6
How, you are 20
The guy drinking the wine will be responsible if you are ever busted with it.
No, the wine was already there, I wasn't serving it to her, she was to me.
Wait a year
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I'm already selling sex? Lol what does drinking matter and my birthday is in October.
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08-13-2014, 02:28 PM
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#14
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Valued Poster
Join Date: Jan 13, 2010
Location: In your mind
Posts: 1,898
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A Merlot goes well with taint.
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08-14-2014, 09:56 AM
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#15
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Valued Poster
Join Date: Dec 24, 2010
Location: .
Posts: 9,772
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Quote:
Originally Posted by MissLolaLuxe
I'm already selling sex? Lol what does drinking matter and my birthday is in October.
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I dont care what you do. But the guy with you will get a charge if the cops happen to see the booze there and you and him are drinking.
I know, I know, he can say "Officer, she brought it with her or had it"
That will work out great.
Now he admits that he knew booze was in the room with someone underage.
Good times will be had for all.
But you will look classy drinking wine with a client. Cheers!
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