I like the sangria.
bubbachunk said:Thats like asking which is the best looking golden girl, all are pretty bad.
sit on the sofa on the front porch and get drunk and yell at the neighbor's kids
CreamyGoodness said:That could mean one of two things. I hope its the "we drank so much cheap stuff he vomited through his nose" option. If not... sorry. Thank you for your service either way.
Ok now see, you make sangria with the Rossi stuff in a big bowl. let sit with ice cubes. Pour a glass while sanitizing your new carboy. When you are done with this its time to make the must and drink a glass of sangria. After that step is the all important fruit slicing and raisin pitching. Drink a glass (gosh do I even have to tell you people this? You are the pros and Im just a noob)... anyway... next you cap, and shake your must like a mad-man. Drink another glass because this is tiresome. Dont switch these steps or you could drop the jug (dont ask how I know this). After pitching the yeast and putting the balloon on its time to pour a glass, and another for SWMBO and then you can wash the empty bowl out. SWMBO will be annoyed that you drank most of a gallon of wine, and that you bought Rossi in the first place, but notice how she still drinks it. Curious.
Finally, for the love of God, eat something.
Sweet Red does away with most of the 'make it taste like wine' parts. It's all quite good enough cold.. I love the 4-liter bottles for small batch secondaries or even new recipes I'm not sure I wanna throw a ton of money into.. plus you gotta love that headspace (it's saved me more than once).
Oh and, about the headspace. Mark the gallon level with a sharpie, because it's not quite where the 4-liter level is.
If there are lady types in your life, or even near you, "come over, please, I have so much wine and I frankly need to get rid of it" has worked well for me.. but I work in medicine and nurses are always pragmatists
The real question is how do you get the labels off
The real question is how do you get the labels off
I have like the Paisano wine from CR. My cousin who works on the vinticulture side of the CA wine industry agreed that it is a classic American wine, despite the price tag. MANY Italian immigrants I know drink it almost exclusively.
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