The 2013 Z-Blanc displays rich aromas of ripe pear, cantaloupe, sweet citrus and honeyed spices. The fleshy palate shows great ripeness with rich stone fruits, honey and hints of mineral.
Purchased in 1972 by John Cushman and five friends, the first vines were planted a year later in 1973. Only the third winery in Santa Barbara County at that time, Zaca Mesa became a Santa Barbara County “vineyard wildcatter”- experimenting with many varietals, including Cabernet Sauvignon, Merlot, Zinfandel, Riesling, Pinot Noir, Sauvignon Blanc, Chenin Blanc, and Chardonnay to see what would work. After several years of trial and error, Syrah was planted in 1978. Unbeknownst to the early winemaking team at the time, this block would become what is today the renown Black Bear Block, the oldest Syrah block in the Central Coast.
As a vineyard and winery pioneer in the Santa Barbara County, Zaca Mesa also became the training ground for many great winemakers. Ken Brown was Zaca Mesa’s first winemaker who later started Byron in Santa Maria Valley. Adam Tolmach, Jim Clendenen and Bob Lindquist worked at Zaca Mesa before venturing out on their own to start Ojai, Au Bon Climat and Qupé, respectively. The number of winemakers that got their start at Zaca Mesa helped create what is now known as Zaca University. The first Central Coast wine (one of only two to this day) to achieve a Wine Spectator Top Ten was the 1993 Zaca Mesa Syrah, which came in at #6 and was the creation of winemaker Daniel Gehrs. This wine was also the wine of choice served at the White House on February 1, 1996 for the French President Jacques Chirac official State Dinner.
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IA, KS, LA, MD, MA, MI, MN, MO, MT, NE, NV, NJ, NM, NY, NC, ND, OH, OR, PA, SC, TN, TX, VA, WA, WI, WY
@rjquillin 6.48 g/L in the stats. I know I went to Zaca Mesa many moons ago when we were down in Los Olivos (mostly there to see Larry). CT says we didn’t buy anything, but that could be due to overspending at Tercero first.
@Twich22 It depends…
Bubbly generally in the low 3.0’s, + 0.3 / -0.2 or so.
Whites are next up and reasonably overlap, but cluster around 3.2~3.3 or so. Next up are the reds and some top out over 4.0. Sweet spot around 3.5~3.6. But there are exceptions to all. HERE’s is a quick piece that’s pretty easy to digest and not all geeky.
As is mentioned, pH has been creeping up. Generally higher will be softer and perhaps flabbier, but there are many other considerations.
I like the varietals in this blend and the price is right, will probably go in for a case, hopefully some of the other locals will want to meet up to share. I still have too much Wellington and Iron horse chard from the last gasps of WW to comfortably absorb another whole case of a wine I’ve never tried.
We have enjoyed zaca mesa whites in the past. Costco I think is where I’ve seen them at a discount. We drink a lot of white wine so this might be a purchase.
@silverqueen Check out the previous offer link above in Cesare’s link. This wine was offered on woot and there is some discussion and details there. And btw the wine is dry.
@kaolis@corrado Thanks for the pointers.
For myself I prefer the sweeter flavors. I’m sure it is considered heresy in some circles. I would have to accessorize this with a flavoring. I have IMO saved a few wines by using crystal light! Now that it comes in a liquid I can just flavor my own glass. I might have to start looking for the stuff by the case
@North316 Astonished, Astonished? Because the thought is too abhorrent, or one you just had never considered?? Smile!
Honey is also a sweetener that works well. Unlike Sugar it dissolves completely. I don’t mean Sweetening to the point of kool-aid but enough to make the mouth not feel like a day in the desert. I also enjoy tossing in some actual fruit for the same reasons.
@silverqueen I have no problems with adding some sweetness, sugar is normal (use turbinado if you have issues with dissolving); even @ScottHarveyWine says this is perfectly acceptable, so I’m down. It’s the Crystal Light reference that astonishes me (which is artificial sweetner). I understand a Sangria type thing, which is more of a wine cocktail to me, but if you add CL regularly to wine, why bother with the wine since you are completely changing the flavor profile, just go straight for a CL and Vodka cocktail. Really not trying to offend, just trying to understand. If it’s just a sweetness thing, try some turbinado sugar or carry around a small squeeze bottle of simple syrup.
I have fond memories of Zaca Mesa wines going back to the late '70s and early '80s, when they were little known and quite often a great bargain. This looks interesting, though I’d really rather see alcohol under 14% for whites.
@rpm Don’t let the ABV be the determining factor here. The ‘fact’ is that most roussannes and roussanne blends might tip the scale over 14% in order to ensure that the wines have the ‘richness’ that makes that variety so enticing . . .
@tercerowines Oh, I’m getting a ‘try it’ order, just sayin’ I’m really happier when folks keep the ABV below 14% generally. If Cathy Corison can do it… and Fred McCrea could do it…
BTW, I’m very glad to see your participation, not just under your own thread… You say intelligent things that illuminate rather than market. A new poster in the tradition of SonomaBouliste for a new site?
I’m in for my first full purchase (I’ve split w/others) but am waiting to see more replies/notes on if this is a great buy or not. Even a good+ buy would make me hit the buy button. Any help greatly appreciated!
@MSUMike I was going to do the case but I can split it. I know there will be plenty of chances to buy in the future. So, yes I’ll split a case… If you don’t mind, I’ll buy this time and we can figure out logistics later?
@MSUMike I just got the Zaca Mesa Z Blanc White Blend. Also will be near DFW Saturday & Sunday. Doesn’t have to be this weekend btw. Either way let me know how you want to handle logistics. Oh… very happy with the Zaca Mesa!
One more try. If you can’t see the link. Go to “gourmet” woot and click on the “wine” forums. I’ll be the last response in the Dec 31 offering of Corison
OK it worked. Click on the word permalink below. Then click on the envelope next to my name in the link to send a pm.
@MSUMike Another way for them to get to you and your little envelope is to search for your screen name in the search box found on any of the Woot forum pages. That should turn up your past posts.
Great wines made by great people. Eric Mohseni is a wonderful winemaker who has flown ‘under the radar’ for quite some time - just a humble dude. But he can craft some wines - and I LOVE the roussanne from this vineyard (I buy some of this fruit for my own brand). For the $$$, this is a no brainer folks . . .
@kaolis Haha, Thanks! My parents felt like that too. They didn’t care what you did to your food or drink so long as you finished it! @swmbo The liquor totally slipped my mind. I forgot about the time a bottle of chambord really helped some yucky Champaign at a wedding!
@tercerowines
Thanks for the info . I don’t know my grapes yet. I am learning. And I am truly not trying to be difficult, but with all this new terminology to learn, I have to ask. You had said, “can give it the ‘impression’ of being touch sweet”
Is there an ‘a’ missing between ‘being’ and ‘ touch’? Or is “touch sweet” a wine term? If it is a term what does it mean or do you have a suggestion as to where I can go to learn these wine terms?
@silverqueen Sorry about that - I don’t type well when I go fast and I was going fast. I missed putting the word ‘a’ in between ‘being’ and ‘touch’. In other words, a really ‘fruity’ aromatic wine may appear sweet by the nose even if the wine does not taste sweet. Aromatics can sometimes ‘fool’ people - that’s what I meant. And don’t be scared of a wine that has a bit of sweetness in it - serve it chilled to tone it down and serve it with spicy foods!
@tercerowines No problem at all. I was just not sure? Oops, another term for me to learn… I don’t do well when in a hurry either. I don’t even usually try to do any of the commenting without the help of spell check.
I appreciate all the words of encouragement. I am still kicking this one around and considering it. Maybe I’ll get more adventuresome as I learn. Very new at wine. Mostly grocery store stuff for me. I am more like an ingester not much of an investor. Smile
@silverqueen A question for you - do you drink your coffee black or with cream? May seem like a strange question but there’s a method to my madness . . .
@silverqueen You might enjoy http://winefolly.com/blog/
Hundreds of articles exploring various aspects of wine, with a helpful search function at the top right of the main page.
@tercerowines I started drinking coffee as a kid with lots of cream I preferred the flavored kinds, but I gave it up a while back. Now I drink it black. I do really like the flavored coffees but I don’t add anything to them at all. Except occasionally some liquor baileys or kahlua. Sometimes I do have an Irish coffee with whisky, and whipped cream. So, how does this measure up to the sweet wine preference? Now I am curious!
@tercerowines I stoped using creamer because I grew up, got an office job, and was drinking coffee by the gallon all day long. Way too fattening! I since have kept drinking it black because maybe I grew into it? But I still love all of the flavored coffee grounds. Crazy cups comes to mind!
My parents always seem to like the dryer wine and I did not, just to bitter but I’ve learned bitter is not the word I want to use. Something sweet added can most likely fix that up right away.
Does that make any more sense? Or am I just the oddball?
@mtb002 When you say you ‘can’t stand it’ - you mean the flavor? If yes, my guess is that you may dig brussels sprouts, but they damn well better be roasted, correct? You’d never eat them raw, right?
@silverqueen We are all oddballs in some way! So based on what you’re saying, you really don’t LIKE drinking your coffee the way you do - you just feel it’s better for you, right? And my guess is that if you drink scotch or bourbon or whiskey, it is never ‘neat’ but always on the rocks or even better in a mixed drink, correct?
@tercerowines
Right, I can always taste the bitter in coffee. I like tea if it’s not oversteeped, but no sugar or cream in it. I can’t honestly say even roasting a Brussel sprout has made it palatable for me. I do prefer most other veggies roasted though, excepting peas/broccoli.
@tercerowines Right! You got Me. I’ll take it anyway I can get it. No soda, no juice, no ice, that’s no problem. OK. Might not be what I prefer but I’ll take it. And be happy and very much grateful.!
A phrase was told to me by a wonderful man. There are only two prerequisites Cold and wet. and the first one is not that critical.
That was actually in reference to beer. But I can extrapolate that to just about everything.
My first full purchase - should have gone with 2 cases but haven’t even cleared it with the spouse yet. Oh well - whatever it is - it’ll be worth it. Hopefully she’ll enjoy it also.
We had a great visit to Zaca Mesa a couple years ago and a nice and engaging discussion with the (I think) assistant winemaker. Great people, tasty wines.
We’re Zaca Mesa wine club members. The basic club, not any of the upgraded versions. I don’t recall if this was ever in a club box. If it was, we drank it and it has passed from memory. But I can vouch for ZM quality in general, their syrahs in particular, and that this is a great deal –
especially if you’re a VMP and getting free shipping. In for four bottles.
Any Seattle peeps interested in splitting if I go for a case?? This is one of my favorite varietals but my basement is fully stocked and I don’t have a lot of room
Had to at least post one giphy for the record. Between the interest here, myself and my sister I think its covered and if I end up with a few extra bottles I think I can live with it…
So I have only two other whites in my cellar (Wellington white port and Charles Smith Viognier), but would like some to enjoy in the summer or late spring. Would these whites be a good place to start for someone who’s far more inclined to bitter drinks (think unsweetened tea more than black coffee), doesn’t like Chard, but likes Viognier? I bought the Viognier because someone (either the description or a wooter) said it was a good white for people who like red wines, and that’s me.
@tklivory Coming from the perspective of a former diehard “ABC” (anything but Chardonnay), I’d say this would be a good one for you to try as a summer sipper. It’s also in a great price range for experimentation - not to mention from a wonderful producer!
/giphy musty-cheap-thing
In for four. I guess it’s time to find out if I can find some whites I like. Thanks for the perspective, @sandbarhappy & @tercerowines!
@tklivory I have similar tastes - don’t like Chard for the most part (I do like unoaked and a few specific lables I’ve tried such as Wellington) and Roussanne and Roussanne blends are among my favorite whites. I’m sure I’m not using the correct terminology but they are richer tasting and have more flavor than most whites…
@lindylouwho I agree. The main reason I want to find good whites is to try to find something I can drink with some of my family who don’t like reds. A happy medium white would be light and crisp for them, and flavorful and rich for me. Hopefully these will fit the bill.
And if I happen to like them enough to drink on my own or with friends who do like reds, all the better.
This Casemates thing is starting to look bad (for my budget!) After a relatively long time of not buying, I replenished my cellar and maxed out my shelf space in the latter days of Woot. Now I’m in for my second Casemates case and it’s only been how many days?
Hey All… I have been a little conflicted lately. With a relatively newly pregnant wife, how fair is it for me to be ordering all of this wine and drinking it in front of her? haha
Anyone in the Austin area interested in splitting a case?
Well, after far too much time perusing this offer, I’m buying a box. I’m a bit concerned that I’m going to regret stopping there… but I’m also more than a bit afraid of the next offer.
/giphy murderous-torrential-toy
Curiosity got the best of me… bad giphy. Has to get in on this because of the Rosanne. Really diggin’ the Wellinton Rousanne and Marsanne especially. Black Bear block tomorrow?
If this gets offered again, I’m in for a whole case by myself. This is seriously delicious, just don’t chill it too much, it’s bitter if it’s too cold. The concerns about about the acidity are unfounded to me, it’s very well balanced, and stays well over 3 days open in the wine fridge.
Tasting Notes
The 2013 Z-Blanc displays rich aromas of ripe pear, cantaloupe, sweet citrus and honeyed spices. The fleshy palate shows great ripeness with rich stone fruits, honey and hints of mineral.
Specifications
Price Comparison
$265/case at Zaca Mesa (including shipping)
About The Winery
Winery: Zaca Mesa Winery & Vineyards
Owners: The Cushman Family
Location: Los Olivos, CA
Purchased in 1972 by John Cushman and five friends, the first vines were planted a year later in 1973. Only the third winery in Santa Barbara County at that time, Zaca Mesa became a Santa Barbara County “vineyard wildcatter”- experimenting with many varietals, including Cabernet Sauvignon, Merlot, Zinfandel, Riesling, Pinot Noir, Sauvignon Blanc, Chenin Blanc, and Chardonnay to see what would work. After several years of trial and error, Syrah was planted in 1978. Unbeknownst to the early winemaking team at the time, this block would become what is today the renown Black Bear Block, the oldest Syrah block in the Central Coast.
As a vineyard and winery pioneer in the Santa Barbara County, Zaca Mesa also became the training ground for many great winemakers. Ken Brown was Zaca Mesa’s first winemaker who later started Byron in Santa Maria Valley. Adam Tolmach, Jim Clendenen and Bob Lindquist worked at Zaca Mesa before venturing out on their own to start Ojai, Au Bon Climat and Qupé, respectively. The number of winemakers that got their start at Zaca Mesa helped create what is now known as Zaca University. The first Central Coast wine (one of only two to this day) to achieve a Wine Spectator Top Ten was the 1993 Zaca Mesa Syrah, which came in at #6 and was the creation of winemaker Daniel Gehrs. This wine was also the wine of choice served at the White House on February 1, 1996 for the French President Jacques Chirac official State Dinner.
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IA, KS, LA, MD, MA, MI, MN, MO, MT, NE, NV, NJ, NM, NY, NC, ND, OH, OR, PA, SC, TN, TX, VA, WA, WI, WY
Estimated Delivery
Friday, Feb 2 - Tuesday, Feb 6
Zaca Mesa Z Blanc White Blend
4 bottles for $47.99 $14/bottle with shipping
Case of 12 for $104.99 $9.42/bottle with shipping
2013 Zaca Mesa Z Blanc New CT
2013 Zaca Mesa Z Blanc Old CT
Previous offer:
2/22/17
@ilCesare Well Done Cesare!
It’s worth reading through the thread for the previous offer of this (on Woot). Lab rat notes in particular, as well as comments from a winery rep.
pH 3.16???
@trifecta Yeah, that looks interesting, doesn’t it.
Can you say “bracing acidity?”
Wonder what the TA is?
@rjquillin 6.48 g/L in the stats. I know I went to Zaca Mesa many moons ago when we were down in Los Olivos (mostly there to see Larry). CT says we didn’t buy anything, but that could be due to overspending at Tercero first.
@trifecta whats a typical pH?
@Twich22 For comparison, the Wellington Roussanne was listed with a pH of 3.42; 3.16 is quite a bit lower.
@Twich22 It depends…
Bubbly generally in the low 3.0’s, + 0.3 / -0.2 or so.
Whites are next up and reasonably overlap, but cluster around 3.2~3.3 or so. Next up are the reds and some top out over 4.0. Sweet spot around 3.5~3.6. But there are exceptions to all.
HERE’s is a quick piece that’s pretty easy to digest and not all geeky.
As is mentioned, pH has been creeping up. Generally higher will be softer and perhaps flabbier, but there are many other considerations.
@corrado Remember that this has nearly 40% Grenache Blanc, which will provide much needed acidity to balance off the less acidic Roussanne.
I like the varietals in this blend and the price is right, will probably go in for a case, hopefully some of the other locals will want to meet up to share. I still have too much Wellington and Iron horse chard from the last gasps of WW to comfortably absorb another whole case of a wine I’ve never tried.
Sounds too acidic/sharp for my tastes, but glad there’s finally a white wine into the mix!
@Jamileigh17 Probably not too acidic - roussanne has a wonderful rich textural quality to it . . .
Ewww, white wine.
So… wow that’s sharp and acid. Is it just lemon all the way through or what
We have enjoyed zaca mesa whites in the past. Costco I think is where I’ve seen them at a discount. We drink a lot of white wine so this might be a purchase.
@CorTot I would be interested in a split
@losthighwayz split a case 3 ways?Kyle’s in
@CorTot Yes!
@CorTot Kyle needs to show up!
@losthighwayz
/giphy metric-bustling-zoo
@CorTot If there’s any available, I’d take one or two.
If not, well, meh.
@rjquillin I’ll stash some away for you but you have to promise to drink it!
@CorTot thanks
@CorTot Thanks for the offer of bottles. Ended up caving for a case; I’m weak.
SD peeps, should be a few bottles available if any are interested.
These notes don’t give any stats for the residual sugar. Is this considered a semi dry or is this a dry white?
@silverqueen The winery will likely show up to confirm, but I would not expect this to have any meaningful RS.
@silverqueen Check out the previous offer link above in Cesare’s link. This wine was offered on woot and there is some discussion and details there. And btw the wine is dry.
@silverqueen Yes, this is considered a dry white! All of the wines Zaca Mesa produces are dry and have no residual sugars.
Yeah! White wine! Different flavored Yum Juice!
Why not!
/giphy belated-thoughtful-word
/giphy knowing-predictable-laugh
Love the white offering, now if we could get some lovely rosés. My reds are overflowing, but the whites and pinks seem to disappear way to fast.
@melrod333 You’re gonna have to wait a few months for us winemakers to actually get our roses into bottle first
@tercerowines I will wait… somewhat impatiently, but will wait just the same
@kaolis @corrado Thanks for the pointers.
For myself I prefer the sweeter flavors. I’m sure it is considered heresy in some circles. I would have to accessorize this with a flavoring. I have IMO saved a few wines by using crystal light! Now that it comes in a liquid I can just flavor my own glass. I might have to start looking for the stuff by the case
@silverqueen
@silverqueen Though this wine is not ‘sweet’, both the Roussanne and Viognier can give it the ‘impression’ of being touch sweet.
@silverqueen and if ‘sweet’ is what you like, embrace it - please don’t let others make you feel ‘bad’ for what you enjoy and prefer . . .
@silverqueen Same, though I often just add some sprite to turn them into wine coolers. (Or make sangria out of them, but that takes more effort)
@North316 Astonished, Astonished? Because the thought is too abhorrent, or one you just had never considered?? Smile!
Honey is also a sweetener that works well. Unlike Sugar it dissolves completely. I don’t mean Sweetening to the point of kool-aid but enough to make the mouth not feel like a day in the desert. I also enjoy tossing in some actual fruit for the same reasons.
@silverqueen Hey, I might not go for your methods, but don’t let 'em push you around! Drink what you like and like what you drink
@silverqueen I will absolutely give you that tossing in some fruit (and liquor) to make sangria is a tried and true method of wine saving.
@silverqueen I have no problems with adding some sweetness, sugar is normal (use turbinado if you have issues with dissolving); even @ScottHarveyWine says this is perfectly acceptable, so I’m down. It’s the Crystal Light reference that astonishes me (which is artificial sweetner). I understand a Sangria type thing, which is more of a wine cocktail to me, but if you add CL regularly to wine, why bother with the wine since you are completely changing the flavor profile, just go straight for a CL and Vodka cocktail. Really not trying to offend, just trying to understand. If it’s just a sweetness thing, try some turbinado sugar or carry around a small squeeze bottle of simple syrup.
@North316 You have a point there. When I tripped over the CL, that is what I had and I already knew normal sugar didn’t work.
I have fond memories of Zaca Mesa wines going back to the late '70s and early '80s, when they were little known and quite often a great bargain. This looks interesting, though I’d really rather see alcohol under 14% for whites.
@rpm Don’t let the ABV be the determining factor here. The ‘fact’ is that most roussannes and roussanne blends might tip the scale over 14% in order to ensure that the wines have the ‘richness’ that makes that variety so enticing . . .
@tercerowines Oh, I’m getting a ‘try it’ order, just sayin’ I’m really happier when folks keep the ABV below 14% generally. If Cathy Corison can do it… and Fred McCrea could do it…
BTW, I’m very glad to see your participation, not just under your own thread… You say intelligent things that illuminate rather than market. A new poster in the tradition of SonomaBouliste for a new site?
@rpm As you know, LOVE talking about what I do and sharing knowledge and passion with others . . .
I’m in for my first full purchase (I’ve split w/others) but am waiting to see more replies/notes on if this is a great buy or not. Even a good+ buy would make me hit the buy button. Any help greatly appreciated!
@hey_zeus Obviously, we think this is a great buy! But to help you out, this wine actually received a 90 point rating from Wine & Spirits magazine.
@Zacamesawinery SOLD!!! TY.
Anyone in DFW looking to split something?
@MSUMike I was going to do the case but I can split it. I know there will be plenty of chances to buy in the future. So, yes I’ll split a case… If you don’t mind, I’ll buy this time and we can figure out logistics later?
@hey_zeus I’d like maybe 2-3 only, so anyone else wanna go in on a split or would you like to keep more?
@MSUMike that’s cool. No need to split more. I’ll take the rest. Cool?
@hey_zeus Sounds great. thanks. Added to my list to coordinate with people about pickups. PM on WW , MichaelWB
Oh yea… we gotta meet up anyways for the Esoterica
@MSUMike I just got the Zaca Mesa Z Blanc White Blend. Also will be near DFW Saturday & Sunday. Doesn’t have to be this weekend btw. Either way let me know how you want to handle logistics. Oh… very happy with the Zaca Mesa!
@hey_zeus I should be picking up the Esoterica this afternoon from Fedex. Could you send me a PM on Woot, MichaelWB.
@MSUMike Ah… How do you PM? Sorry - is there a link on how to to things like PM?
@hey_zeus click on the message symbol next to my name, MichaelWb
Casemates is going to live or die on the ability for people to share contact info to share purchases.
Well looks like they filtered out the ww link.
This is rediclous
One more try. If you can’t see the link. Go to “gourmet” woot and click on the “wine” forums. I’ll be the last response in the Dec 31 offering of Corison
OK it worked. Click on the word permalink below. Then click on the envelope next to my name in the link to send a pm.
MichaelWB
quality posts: 6 Private Messages
Testing. Hope this can work
@MSUMike Another way for them to get to you and your little envelope is to search for your screen name in the search box found on any of the Woot forum pages. That should turn up your past posts.
Great wines made by great people. Eric Mohseni is a wonderful winemaker who has flown ‘under the radar’ for quite some time - just a humble dude. But he can craft some wines - and I LOVE the roussanne from this vineyard (I buy some of this fruit for my own brand). For the $$$, this is a no brainer folks . . .
@tercerowines I’m really starting to like you. Just for the fact that you are here talking and sharing and building up other products.
@tercerowines thanks for the great shout out! Eric Mohseni is a great winemaker and the Z Blanc is a delicious wine!
@jml326 I dig what I do and love sharing my passion with others. And it’s easy to recommend wines made by folks who I respect and support
@tercerowines You’re no slouch either Larry.
Good to see you still hanging around.
Gonna have a BD offer?
@jml326 I was thinking the same thing. Great to see the winemakers participating and supporting each other…
@rjquillin Mais oui, my friend . . .
@lindylouwho It’s easy to support good people who also happen to put out good products . . .
@kaolis Haha, Thanks! My parents felt like that too. They didn’t care what you did to your food or drink so long as you finished it!
@swmbo The liquor totally slipped my mind. I forgot about the time a bottle of chambord really helped some yucky Champaign at a wedding!
@tercerowines
Thanks for the info . I don’t know my grapes yet. I am learning. And I am truly not trying to be difficult, but with all this new terminology to learn, I have to ask. You had said, “can give it the ‘impression’ of being touch sweet”
Is there an ‘a’ missing between ‘being’ and ‘ touch’? Or is “touch sweet” a wine term? If it is a term what does it mean or do you have a suggestion as to where I can go to learn these wine terms?
@silverqueen Sorry about that - I don’t type well when I go fast and I was going fast. I missed putting the word ‘a’ in between ‘being’ and ‘touch’. In other words, a really ‘fruity’ aromatic wine may appear sweet by the nose even if the wine does not taste sweet. Aromatics can sometimes ‘fool’ people - that’s what I meant. And don’t be scared of a wine that has a bit of sweetness in it - serve it chilled to tone it down and serve it with spicy foods!
@tercerowines No problem at all. I was just not sure? Oops, another term for me to learn… I don’t do well when in a hurry either. I don’t even usually try to do any of the commenting without the help of spell check.
I appreciate all the words of encouragement. I am still kicking this one around and considering it. Maybe I’ll get more adventuresome as I learn. Very new at wine. Mostly grocery store stuff for me. I am more like an ingester not much of an investor. Smile
@silverqueen A question for you - do you drink your coffee black or with cream? May seem like a strange question but there’s a method to my madness . . .
@silverqueen You might enjoy http://winefolly.com/blog/
Hundreds of articles exploring various aspects of wine, with a helpful search function at the top right of the main page.
@chipgreen That’s a great suggestion - really informative and nonjudgmental
@tercerowines I started drinking coffee as a kid with lots of cream I preferred the flavored kinds, but I gave it up a while back. Now I drink it black. I do really like the flavored coffees but I don’t add anything to them at all. Except occasionally some liquor baileys or kahlua. Sometimes I do have an Irish coffee with whisky, and whipped cream. So, how does this measure up to the sweet wine preference? Now I am curious!
@chipgreen Thanks for the link. I’ll check it out. I know I have lots to learn.
@silverqueen So you prefer your coffee black now versus with cream or you do this for other reasons?!?!?
@tercerowines I like where you are going with this Larry.
@tercerowines I stoped using creamer because I grew up, got an office job, and was drinking coffee by the gallon all day long. Way too fattening! I since have kept drinking it black because maybe I grew into it? But I still love all of the flavored coffee grounds. Crazy cups comes to mind!
My parents always seem to like the dryer wine and I did not, just to bitter but I’ve learned bitter is not the word I want to use. Something sweet added can most likely fix that up right away.
Does that make any more sense? Or am I just the oddball?
@tercerowines
This is fascinating. What does it mean if you can’t stand coffee even with a lot of cream/sugar?
@mtb002 When you say you ‘can’t stand it’ - you mean the flavor? If yes, my guess is that you may dig brussels sprouts, but they damn well better be roasted, correct? You’d never eat them raw, right?
@silverqueen We are all oddballs in some way! So based on what you’re saying, you really don’t LIKE drinking your coffee the way you do - you just feel it’s better for you, right? And my guess is that if you drink scotch or bourbon or whiskey, it is never ‘neat’ but always on the rocks or even better in a mixed drink, correct?
@tercerowines
Right, I can always taste the bitter in coffee. I like tea if it’s not oversteeped, but no sugar or cream in it. I can’t honestly say even roasting a Brussel sprout has made it palatable for me. I do prefer most other veggies roasted though, excepting peas/broccoli.
@tercerowines
Right! You got Me. I’ll take it anyway I can get it. No soda, no juice, no ice, that’s no problem. OK. Might not be what I prefer but I’ll take it. And be happy and very much grateful.!
A phrase was told to me by a wonderful man. There are only two prerequisites Cold and wet. and the first one is not that critical.
That was actually in reference to beer. But I can extrapolate that to just about everything.
My first full purchase - should have gone with 2 cases but haven’t even cleared it with the spouse yet. Oh well - whatever it is - it’ll be worth it. Hopefully she’ll enjoy it also.
/giphy tired-numerous-calcium
@hey_zeus Okay - this is better. The first one was a bit risqué…
We had a great visit to Zaca Mesa a couple years ago and a nice and engaging discussion with the (I think) assistant winemaker. Great people, tasty wines.
/giphy fluid-fanatical-harmony
WD is on a roll! Great offers imo
Keep them coming!
I actually enjoy enamel- rippping acidic wines so this offer (based on the specs) up my alley.
/giphy theatrical-elastic-locket
We’re Zaca Mesa wine club members. The basic club, not any of the upgraded versions. I don’t recall if this was ever in a club box. If it was, we drank it and it has passed from memory. But I can vouch for ZM quality in general, their syrahs in particular, and that this is a great deal –
especially if you’re a VMP and getting free shipping. In for four bottles.
Any Seattle peeps interested in splitting if I go for a case?? This is one of my favorite varietals but my basement is fully stocked and I don’t have a lot of room
@lindylouwho I’m tempted! I could be in for a bottle or two.
@lindylouwho If you get a case, I will grab a couple bottles from you. I don’t drink a lot of white, but this is a nice price for the case.
@lindylouwho Anyone else??? I may just go for it regardless…
@lindylouwho try posting in the Seattle thread directly.
@lindylouwho
/giphy permanent-heated-sponge
Had to at least post one giphy for the record. Between the interest here, myself and my sister I think its covered and if I end up with a few extra bottles I think I can live with it…
@lindylouwho I’d be in for a bottle or two also!
So I have only two other whites in my cellar (Wellington white port and Charles Smith Viognier), but would like some to enjoy in the summer or late spring. Would these whites be a good place to start for someone who’s far more inclined to bitter drinks (think unsweetened tea more than black coffee), doesn’t like Chard, but likes Viognier? I bought the Viognier because someone (either the description or a wooter) said it was a good white for people who like red wines, and that’s me.
@tklivory Coming from the perspective of a former diehard “ABC” (anything but Chardonnay), I’d say this would be a good one for you to try as a summer sipper. It’s also in a great price range for experimentation - not to mention from a wonderful producer!
@tklivory For the price, it’s a great start, my friend!
/giphy musty-cheap-thing
In for four. I guess it’s time to find out if I can find some whites I like. Thanks for the perspective, @sandbarhappy & @tercerowines!
@tklivory I have similar tastes - don’t like Chard for the most part (I do like unoaked and a few specific lables I’ve tried such as Wellington) and Roussanne and Roussanne blends are among my favorite whites. I’m sure I’m not using the correct terminology but they are richer tasting and have more flavor than most whites…
@lindylouwho I agree. The main reason I want to find good whites is to try to find something I can drink with some of my family who don’t like reds. A happy medium white would be light and crisp for them, and flavorful and rich for me. Hopefully these will fit the bill.
And if I happen to like them enough to drink on my own or with friends who do like reds, all the better.
Anyone in NYC interesting in splitting a case?
@theglassrat I can split a case with you. I just ordered a case, midtown east NYC if that works for you.
@hammi99 Perfect! That’s where I work. Since there are no PMs here yet, email me: th.a.tengel (a|t} gma.il.com (removing all symbols).
This Casemates thing is starting to look bad (for my budget!) After a relatively long time of not buying, I replenished my cellar and maxed out my shelf space in the latter days of Woot. Now I’m in for my second Casemates case and it’s only been how many days?
@RRichmo
I’m feeling your pain.
I’m going to have to get more rack space at this rate. Boxes in the guest room isn’t the ideal storage method for a multitude of reasons.
In for a case! Not many people to split in Hays, Ks.!
@dgbickle How strange! I live on Galveston Island and know 2 people from Hays!
@sandbarhappy Do they drink wine?
@dgbickle well start recruiting!!
@dgbickle I bet you know all the Staabs! My cousins.
@bolligra I definitely know a lot of them! They grow like weeds around here.
Hey All… I have been a little conflicted lately. With a relatively newly pregnant wife, how fair is it for me to be ordering all of this wine and drinking it in front of her? haha
Anyone in the Austin area interested in splitting a case?
@NoGenocide It’s not fair, and I’d be worrying about retribution if I were you.
@NoGenocide, to be honest, some say its ok to have a small glass every now and then
@jml326 certainly the French do! And the Spanish.
@jml326 lol, she is actually an OBGyn and has said as much
Still feel a little conflicted because I get to enjoy it so much more (often)!
@NoGenocide If you’re interested we have a little Facebook group going to coordinate Austin case sharing. Link below:
https://www.facebook.com/groups/157310694916643/
@NoGenocide That’s easy, don’t drink it in front of her, drink it behind her back!
JK! Really! Don’t try this at home!
@NoGenocide My pregnant wife went on the RPM Wine Tour a few years back… offer her an occasional (half?) glass to enjoy!
In for a case, can always use some good whites on the beach
Well, after far too much time perusing this offer, I’m buying a box. I’m a bit concerned that I’m going to regret stopping there… but I’m also more than a bit afraid of the next offer.
Anyone tried this?
@joshmello Yeah, interesting there doesn’t seem to have been any rats for this one. Or did I just miss them…?
@rjquillin Nothing yet.
@joshmello a rat and some info from the woot offer in July:
previous offer
Also a zaca mesa club member. I some 2012 at home. It was very good, so sprung for the case.
@laura_alarid thanks so much for chiming in! got a good one coming up Friday for you to consider!
@Winedavid49 Hmmmm.
/giphy murderous-torrential-toy
Curiosity got the best of me… bad giphy. Has to get in on this because of the Rosanne. Really diggin’ the Wellinton Rousanne and Marsanne especially. Black Bear block tomorrow?
@por944sche Really should have proof read! -s +d +u +g
/giphy vocal-bronze-scene
We love all the grapes in the blend, so why not? Looking forward to it!
/giphy judgmental-tactical-mockingbird
/giphy runny-wailing-stranger
By the way anybody from around Jersey / NYC who wants a bottle or two let me know and check out the Jersey casemates thread here: https://casemates.com/forum/topics/nj-and-casemates-perfect-together
Any of the San Diego crew want a few from my case?
@rjquillin i’m sure we’ll swap again – i’ll take two off your hands then, if that works.
@radiolysis checking out this whisper thing…
If this gets offered again, I’m in for a whole case by myself. This is seriously delicious, just don’t chill it too much, it’s bitter if it’s too cold. The concerns about about the acidity are unfounded to me, it’s very well balanced, and stays well over 3 days open in the wine fridge.