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Beer. Uurrp.
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You become cool and relaxed instead of agitated and stressful.
What's your preference?
I drink both, but moderately. It's a while since I've been intoxicated, years really. That 'relaxed' feeling can be double-edged: it's not the friend of a fitness drive for example. But GUINNESS in its original form gives a very 'warm' sensation without I find a debilitating effect. Red wine has all the antioxidants and a beneficial effect on the heart in small doses. There are hospitals in the UK where patients suffering from iron-deficiency problems are actively given Guinness as a pleasantly assimilated top-up.
The ancient Egyptians were mostly into beer.
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I don't drink without food and I only drink wine during a family lunch or when I order a red meat in a restaurant. Red meat goes with red wine.
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Posted: |
Dec 15, 2007 - 5:26 PM
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By: |
MWRuger
(Member)
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Neither. I prefer the hard stuff.
I stock a full bar at my house of Vodka (3 kinds), Gin (two kinds), Bourbon (Four Kinds), Rum (3 kinds), Scotch (2 kinds) assorted liquours (varies depending on season) and Brandy.
I also have all the assorted mixers: tonic water, rose lime juice, grenadine, etc...
I do keep wine and beer (if I am drinkng straight whiskey I will occasionally chase it with a light beer like Corona or Dos Equis) for those guests who prefer it and various wines with certain dishes such as Marsala, Chianti and such.
Tonight it a gin martini made with Bombay Sapphire, a splash of vermouth and a twist of lime. Yummy!
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Posted: |
Dec 15, 2007 - 5:38 PM
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By: |
betenoir
(Member)
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Neither. I've tried both, and besides finding them to have little difference in taste, I also found them to be some of the most disgusting stuff I've ever tasted. Bleh!
If you find little difference in taste, you tried some very strange beer or very strange wine, or both. If you found two of those that taste alike, I have no doubt they are disgusting, but perhaps you should try a decent sample of a decent quality of each.
I find I prefer good beer, but that means some of the great variety of stouts, porters, and ales that come from microbreweries in Colorado and elswhere. The flavors are richer than wines, and when thirsty I can drink more of it. A red wine with dinner is good too, though.
In moderation, a fine single malt scotch is often welcome (Lagavulin, Talisker, or Laphroiag on the smoky peaty side, Dalwhinnie on the lighter side). I have just introduced to some superb rums, the best a 23-year-old from Guatemala, that are silky smooth and every bit as good as a really fine cognac, but with a different flavor of course.
Note that all of the above are for light drinking, not for the purpose of getting blasted, in which case one would presumably choose something cheap!
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I don't know, wine's okay. I enjoy a glass of vintage '75 Phou yuk on occasion.
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