Econ guy Konrad

nostr:nprofile1qy8hwumn8ghj7mn0wd68ytnvdakqzrmhwden5te0dehhxarj9ekk7mgqyq2ptknjd8zfqhd7uxansrwuq6t76tc7q07p6rql2ng0qwp24f2rwzf3wp4 is such a great idea

Budget friendly shiraz today from the riverland in general (cheaper wines source grapes from multiple vineyards). It's nice, but kind of thin on the palate. Bit of cherry berries, bit of leather tannins, bit of pepper. Not a lot of acidity, kind of jammy which is interesting in a shiraz. Could be a lot worse (goon review coming soon?) Pair it with an afternoon with friends, or gaming.

Bootstrapping #winestr Do tags even work on NOSTR? Who knows If they do, #winestr is the one for discussing wines

Bleadsdale Savignon Blanc for today. Very young wine, 2025. Grown in the Adelaide Hills. According to conversations with Gemini (pro version so likely not so much hallucination) the combination of altitude and cold nights makes the grapes ripen slowly and be more acidic. This is also true for Marlborough Savs to which i'm naturally comparing the Bleadsdale. Apparently also the relatively "lean" (not so fertile) soils stresses the grape vines meaning they tend to grow smaller grape berries which means more skin/flesh and less water , so more flavour compounds. A rabbit hole worth investigating, that's my afternoon sorted. It's such a stark contrast to Marlborough Savs which definitely have a more fruit-forward (almost simple) flavour. And that is probably due to the fact that Marlborough soils are relatively more fertile. Really great wine, probably optimal for a summer picnic but enjoyable even on a rainy spring day. In terms of pairing: the bottle says haloumi and asparagus or fish. I disagree with the haloumi suggestion, even though I'm a huge fan of haloumi; a fatty cheese would make some weird flavours in the mouth when combined with the mineral notes. Asparagus would definitely compliment the really heavy herb notes. You could probably get awa with brussels sprouts too, or artichoke, if that's your thing. This is one of those wines I'd pair with a plate of nothing, raw dog it as they say. Maybe a packet of salted chips ("crisps" if you're in the UK). #winestr

Got a nice shiraz today, from Coonawarra, which is on the border between SA and Vic somewhere between Nooracorte and Mount Gambier. Sort of around the "mediterranean" climate zone in SA, at a stretch, probably microclimates on the vineyards. It's aged 11 years, very little acidity left but strong notes of leather and ginger (powdered, not fresh), iron sort of. Present, but not overbearing fruit cake vibes kind of brandy-like. Definitely cloves. It is very christmas. In terms of pairing, I'm enjoying it on its own but possibly some salami or beef jerky/biltong. It's hard because there's almost no acidity so the pairing probably shouldn't be high in fat (salami is pushing it). Possibly some dried fruit, definitely a fruit cake cos of the tasting notes. #winestr

Flavour notes say stonefruit, green guava, kiwifruit, floral notes, and nuttiness I get something like peach/apricot, maybe watermelon, artificial lime flavour (like in a lime soda or a lime milkshake), apple, definitely get the kiwifruit And marshmallow, which might be the floral + nuttiness the flavour notes refer to. Just an amateur wine enjoyer learning this stuff lol. But it is a very delicious delicate, sweet, wine. I think it's perfect for spring. Pair it with a mildly sweet salad of apple, crunchy lettuce, some walnuts and a little blue cheese I think, with salty, crunchy, sesame seed crackers. Or possibly just a simple pasta salad with cottage cheese and parmesan sauce. #winestr

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SA Shiraz is goated

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Beer Because raw-dogging your thoughts on a Sunday afternoon? aint nobody got time for that

Gloomy sunday afternoon, so popped out a malbec. First time i've ever had a malbec tbh Delicious, lots of plum, definitely bit of cherry, a nondescript spiciness something like pepper maybe It's 3 years old, according to a quick convo with Gemini this is enough time for the fruitiness to start mellowing #winestr