Wine in Ontario is more 'you get what you get...'

I can't even find a regulation for serving sizes...

The bouquet is better there.

http://forums.pelicanparts.com/uploa...1686671167.jpg

This pic says it all!
9 oz.'s goes down way too easy!

The shape of the glass traps more or less of the bouquet.

We don't just taste things with our mouths.

Our olfactory senses also contribute to and influence taste.

Even colors affect taste. If different color Fruit Loops taste different to you thats your brain doing that. All Fruit Loops regardless of color taste exactly the same.

Your brain associates certain colors with certain flavour profiles.

I believe most of taste comes from smell. Like when you have a cold, food loses most of its taste. I can't imagine what it would be like to have a sense of smell comparable to a dog. It's a whole other world.

So I guess it's more wine smelling than wine tasting...

I usually have to hold my nose to drink what I'll drink. :D

I had a few sips of Opus One once and I can say it's very very smooth. But not $400 smooth.

Didn't someone sue a potato ship company complaining the chip didn't fill the full bag or the bag is half empty?

It sounds like you're paying something like
wine by the glass
6oz $10
9oz $15
bottle $42

If the menu says "9oz for $15" and I feel like I'm getting 6oz, I'd be grumpy.
I don't think I've ever been anywhere that did anything other than glass or bottle. I think I've seen some that had "split" (small bottle).
WHat if you paid $15 for a pint of beer but only got 12oz of beer, and the menu had 12oz for $10?

Yeah, that's a big glass of wine.
https://pbs.twimg.com/media/BcV7SJEIEAEHsnt.jpg
They are essentially selling 1 glass or 1.5 glass. Since they are 2 different prices, I'd want to know that someone hadn't made a mistake. Mistakes can happen.

Right, when the glasses are 8" across....

Fizz tastes just fine straight from the bottle. More so after you open it with a sword - and it’s both wasteful and terrible fun to do.

I mean given my druthers I like it in proper glassware, but I’d drink it pretty much any way it comes.

I have my opinions and preferences too. Cold gin, with a splash of vermouth and an olive in a cocktail glass is just, well, gin, vermouth, and an olive. Pour it in a chilled long-stemmed martini glass and it is a martini. The presentation is part of the pleasure.

Yup. That's pretty much it.
Now get off my lawn! lol

And using a shaker is a ritual, but not really needed if you keep your gin in the freezer.

I have never really understood the drinkers that have to hide the taste of the booze with mixers and make a cocktail, or have to freeze the booze to make it palatable. I dated a chick long ago that kept her Tequila in the freezer, and was happy to take shots, and put the tequila back in the freezer.

I don't say it is wrong, I just don't understand it. I like beer. I will pass on IPAs, and German lager is my favorite. A creamy Guinness is always good as well.

Carry on, I will pass on all the wine, and leave it to you to drink it.

Ever drink room temp Rumple Minze?

No one who has does it a 2nd time.

To be clear what I meant by the closer to 30 oz glass is you need the empty space in the glass. Filing a 30 oz glass full tastes different than only putting 9 oz in a glass that can hold 30. The extra volume in the glass is not meant to be filed with wine.

https://www.forbes.com/sites/tmullen/2016/08/25/why-the-shape-of-a-glass-shapes-the-taste-of-your-wine/?sh=37bf19c76554

Back in the daze ... being a beer drinker, I never really drank much wine or the hard stuff .... other than shots of Tequilla .... back then, most of the bar stuff (Cuervo)... I liked chilled .... and wouldn't touch the rot-gut stuff .... and NEVER with "training wheels" .... i.e. salt & lemon :(.

Then Tequilla came into it's own .... the good stuff .... at room temp and a Reposado works for me :).

And good Jose C .... the Reserva De La Familia is mighty fine and probably not gonna find it in a bar either .... $$$ :)

How many ounces are in a keg?

A: None when the party ends :D

You wouldn't eat a spoonful of cumin, and you're pretty unlikely to eat a whole, raw garlic clove by itself. But you do combine those things with other stuff to make very tasty dishes. Ingredients in cocktails are the same. You may be able to drink any one ingredient separately, but you may be able to make something much better by combining multiple ingredients.

I've had many different beers. I find some tasty, and some is not tasty to me.

I've always found the smell of red wine nice (like coffee). I used to not drink red wine (still don't drink coffee). I was willing to drink white or white zin style wines. The first time that I tried a good cabernet with a really good steak, I was sold. Now I'm happy to drink red wine.

Also, there is as much variation in red wine as there is in beer. You can try 5 different cabernets and find that they all have very different flavor profiles and that you like some, but not others. And then there is a wide variation across the various types of red wine, meritage, cabernet, syrah, zinfandel, etc....

And that's before we get into something like port or any dessert style red wines which can be hugely different.

But not everyone likes the same stuff, different butt for every seat, and all that. My wife loves dry champagne. She can't stand dry white wine (she's tried, and only found 1 or 2 whites that she could choke down).

Also, the temperature of things that we put in our mouths (food and drink) has an impact on how the stuff tastes. That's the whole reason for soft-serve ice cream. It was determined that you get more taste/flavor out of foods that are warmer, so that warmer ice cream is more flavorful than colder ice cream.

It makes sense, scent is the most important part of taste, and I suspect most items that make a scent make less scent when they are cold and more when they are warm. So warmer will likely be stronger flavored and colder will likely be less flavored. That might be desirable. It would change the balance between what your taste buds perceive and may even change the balance between multiple chemicals that create multiple scents if some are more volatile at different temperatures than others.

Glenn and others, most folks (at least in the US) like their beers cold or maybe ice cold, If that's how you drink your beer, then how is that different from keeping your hard liquor cold?

I have never heard of Rumple Minze, and I sure as heck will not be ordering any.

Do you keep your beer in the fridge or do you drink it warm?