Vinitasse wrote:
askthecoffeeguy wrote:
I'm a former wine writer and sommelier - I can smell an apricot at 50 paces...
Similar background here.... former wine writer, Sommelier and wine maker and, as such, I have always appreciated and much preferred the subtle and highly complex nuances of Pinot Noir over wines from the Steve Irwin school of wine making such as big, jammy Barossa shirazes or Maggy River Cabs. Having said that, my coffee preferences are quite the opposite. Give me a big, bold coffee that actually tastes like coffee! While I readily admit that siphons allow more of coffee's more delicate flavours to emerge it always comes across as rather tea like... and... if I want to drink tea... then that is excatly what I will brew up. Coffee for me comes out at 9 bar, thick and rich and no apologies.
Morning Vini, ain't taste a strange thing? No I'm not a wine writer, nor am I a Somnambulist 😉 however I have read and listened to a few words of wisdom penned and uttered by these esteemed folk, I have also been subjected to volumes of outrageous nonsense, critiquing a wine label with a group of friends once you have had a couple can provide quite a few minutes of hilarity. Your wine preferences are interesting, I have always had a liking for a big bold reds such as the jammy Barossa Shiraz you refer to, however with the right food and during the summer months I also enjoy a Pinot Noir and at times even a Rose. I agree completely with your preference for bold gutsy coffee, I bought a Bodum Santos many years ago, try as I might I could never come up with a brew that even came close to satisfying my taste (only recently sold it) as you say rather tea like and I dislike tea with a passion. So like you my beverage of choice comes from fresh beans and an espresso machine. 😉
