#coca cola vanilla flavour review

[bowel-glitch-blog]

Faygo: Pineapple (Review)

(our ratings & experiences)

Flavour Accuracy

Myles: 8/20

Roni: 7/20

Average Rating: 7.5/20

Confound it! This drink may smell like and be branded as pineapple, but after the first sip, it tastes like whoever created this concoction intended to kill an elephant with the sugar content of the drink alone. It's almost as if there's been a tenfold increase in the sugar content of the pineapples used to make this drink (if there were even any to begin with).

It's like if you took a pineapple and extracted all the sweetness out of it to put in this bottle. And you also did it to 10 other pineapples. And added a large tablespoon of sugar. Have you ever drank the juice out of a pineapple can? It's like that, but artificial. It tasted like it wanted its sourness back. Is this what Hozier was talking about?

Health Concern

Myles: 2/20

Roni: 1/20

Average Rating: 1.5/20

It's Faygo. Naturally I'd have some concern drinking the stuff due to the fact that it's an American drink, meaning stuff like high fructose corn syrup and Red 40. I wasn't GREATLY concerned until my colleague pointed out that the drink had 157% of the daily sugar value in it. I might stay away from this stuff for a while.

It was... Very sweet. With a capital V. Somehow, the sugar content in this one is even higher than our previous flavour (25% of the daily sugar intake HIGHER than Cotton Candy!!!). Also, there are absolutely zero pineapple-related ingredients listed on the back. I am convinced if a small British boy in the 1800s drank a full bottle of this he would pass away within 24 hours.

Color Appeal

Myles: 2/20

Roni: 3/20

Average Rating: 2.5/20

Never had much of a liking for anything yellow. I'm usually interested in any brightly colored drink, but the murky yellow that this drink is really hampers the appeal of this thing to me. If you are a fan of yellow (yellow fans do not exist) (excuse you), then go right ahead. This just isn't for me.

Yellow is my second favourite colour, but it doesn't make up for the unattractiveness of this drink. For one, this drink is not transparent. It is translucent and foggy, which severely detracts points. Secondly, this is a pretty weird shade of yellow. It's teetering on the green end of the yellow spectrum, which is so much less appealing than the orange end. At least yellow is a more reasonable juice colour than blue.

Overall Enjoyment

Myles: 10/20

Roni: 16/20

Average Rating: 13/20

Not really a big fan of this one. Now that I've had multiple sips of the stuff, it tastes like if you took a bunch of yellow gummy snakes and liquefied them into a drink of sorts.

I've been pretty negative about this flavour so far, but I don't fully hate this drink. Though how much it damages my health detracts from my enjoyment overall, the drink doesn't taste bad at all to me. It just doesn't taste like pineapple. It didn't change in taste as I kept drinking it either, which is a bonus.

Re-drinkability

Myles: 7/20

Roni: 14/20

Average Rating: 10.5/20

Definitely not drinking this flavor again. Just like with Cotton Candy, the only time I'll ever willingly drink this is if the drink aisle in EzyMart is barren (which it never is) and there are no other good flavors available.

I wouldn't get this drink often (for the sake of my health), but it's not something I'm super opposed to. I think if this drink was better health-wise, it'd be on my options list for little beverages for walking through the city with (along with Coca-Cola Zero Sugar Vanilla, but more about that at a later date).

Summary

Myles’ Rating: 29/100

Roni’s Rating: 41/100

Average Rating: 35/100

Grade: F

[powerrcp-g3]

A few weeks ago, I decided to get myself a bottle of Coca-Cola Spiced and it was weird, but ok. I wouldn't say it's better than Coca-Cola Cherry or even Coca-Cola Vanilla. Both of which are good no matter how much calories and sugar they have. Not one of the best Coca-Cola flavours IMO.

[captwine]

Markowitsch Pinot Noir 2015

https://www.saq.com/page/fr/saqcom/vin-rouge/markowitsch-pinot-noir-2015/12538570

Why did I buy it?

I love pinot noir

I love Austrian wines and have often found them of great value

I had discovered Saint-Laurent (an austrian cousin of pinot noir) from House Heinrich and was curious to see how this region would do pinot noir

Lets face it, its pretty cheap at   25.65$

The year

Parker: N/A

Wine Spectator for Austia in 2015: 92: Favorable conditions in the spring led to a hot, dry summer, relieved by timely rains in August; ideal harvest weather resulted in ripe, complex wines that combine power and grace

Jancisrobinson: Austria in 2015:  After the challenges of 2014, the 2015 harvest was far better. It was generally warm across the country, creating flavourful wines from all varieties. Both whites and reds are expected to display strong typicality with fuller-than-average body.

Cepage

100% Pinot Noir

Sugar

2.2 g/L

Alcohol

13.5%

Terroir:

Gravelly loam soil with lime-rich subsoil

Vinification and aging:

Fermentation on the skins in steel tanks at 27-29°C, followed by biological acid reduction. Vinification in used French oak barriques  

Characteristic (by producer)

Ruby-garnet, intense nose of raspberries, haws and spices, very expressive flavour with an elegant and long finish

Serving instructions (when provided by producer)

Temperature : 16°C / 18°C

Organic?

No

What is Pinot Noir?

Pinot Noir is the most highly prized wine in the world. But why? It’s not as rich or big as its noble cousins, in fact it’s quite the opposite. Pinot Noir wines are pale in color, translucent and their flavors are very subtle. The grape itself is weak, suffering from a variety of diseases and its genetics make it highly susceptible to mutation. Despite the difficulty in growing the grape, prices for a bottle of Pinot Noir are generally more than a similar quality red wine.  

We talk a lot about clonal selection when it comes to Pinot Noir. This is because winemakers have come to realize that the different clones result in both different quality levels and tastes in wine. Some clones of Pinot Noir make bold and robust wines while others are pale-colored but offer the most amazing floral aromas. There are over 40 different clones of Pinot Noir documented in the Catalogue of Grapevine Varieties and Clones and about 15 of these clones are popular throughout the world because of their quality.

Pinot Noir Wine Profile

FRUIT:

Cranberry

Cherry

Raspberry

OTHER:

vanilla

clove

licorice

mushroom

wet leaves

tobacco

cola

caramel

OAK: Yes. French Oak Barrels.

TANNIN: Medium Low

ACIDITY: Medium High

AGEABILITY: Yes. 2-18 years depending on the style.

SERVING TEMP: Cool to touch (63 °F | 17 °C)

Pinot Noir is the most highly prized wine in the world. But why? It’s not as rich or big as its noble cousins, in fact it’s quite the opposite. Pinot Noir wines are pale in color, translucent and their flavors are very subtle. The grape itself is weak, suffering from a variety of diseases and its genetics make it highly susceptible to mutation. Despite the difficulty in growing the grape, prices for a bottle of Pinot Noir are generally more than a similar quality red wine.  

We talk a lot about clonal selection when it comes to Pinot Noir. This is because winemakers have come to realize that the different clones result in both different quality levels and tastes in wine. Some clones of Pinot Noir make bold and robust wines while others are pale-colored but offer the most amazing floral aromas. There are over 40 different clones of Pinot Noir documented in the Catalogue of Grapevine Varieties and Clones and about 15 of these clones are popular throughout the world because of their quality.

Pinot Noir Wine Profile

FRUIT:

Cranberry Cherry Raspberry OTHER:

vanilla clove licorice mushroom wet leaves tobacco cola caramel OAK: Yes. French Oak Barrels.

TANNIN: Medium Low

ACIDITY: Medium High

AGEABILITY: Yes. 2-18 years depending on the style.

SERVING TEMP: Cool to touch (63 °F | 17 °C)

I like to think of Pinot Noir as a catch-all food pairing wine. Pinot Noir is light enough for salmon but complex enough to hold up to some richer meat including duck. In a pinch, when everyone orders a vastly different entree at a restaurant, you can usually win by picking Pinot Noir; it will make everyone happy.

It’s only fitting that the wine that goes with everything matches perfectly with the cheese that goes with everything. Comté (also called Gruyère de Comté) is made just 50 miles east of the most prestigious Pinot Noir vineyards in Burgundy.

Pinot Noir Taste Pinot Noir is very fickle and can have quite a range of flavors depending on the vintage and where it’s grown. So instead of generalizing, here are some tips for the differences between the major Pinot Noir production areas below.

FRANCE In Burgundy, Pinot Noir is usually very herbaceous and light (except for pristine vintages). Earthy aromas dominate including smells similar to a brown paper bag full of mushrooms or wet leaves. Along with the earth are faint floral smells of roses, violet and a smell of fruit that leans towards raw, freshly picked cherries.

GERMANY Germany produces Pinot Noir right next to the border of France in a wine region called Ahr. These wines tend to offer more raspberry and sweet cherry aromas along with a healthy portion of earthiness.

ITALY Pinot Noir grows best across northern Italy where the climate is much cooler. The fruit flavors of Italian Pinot Noir are similar to that of France, but the earthy flavors lean toward smoke, tobacco, white pepper and clove. Pinot Nero, as the Italians call it, tend to have more color extraction and higher alcohol.

UNITED STATES CALIFORNIA PINOT NOIR A giant leap in flavor and intensity from the Pinot Noir in France and Germany, California Pinot Noirs are bigger, lush and more fruit-forward. Look for flavors ranging from sweet black cherry to black raspberry and secondary aromas of vanilla, clove, coca-cola and caramel.

OREGON PINOT NOIR Oregon Pinot Noir is usually a few steps lighter in color and texture than California Pinot Noir; and it’s usually more tart. Expect cranberry, bing cherry fruit flavors with secondary aromas of truffle mushrooms and sometimes even a green dandelion stem flavor.

NEW ZEALAND On the southern island in New Zealand there is a plateau called Central Otago that gets enough sunshine throughout the season to produce rich Pinot Noir in a style similar to California. What makes New Zealand Pinot Noir unique from California Pinot is stronger spice and gamey-meaty aromas along with loads of fruit.

AUSTRALIA Pinot Noir doesn’t grow very well in Australia except for some locations in Western Australia and around Mornington Pennisula in Victoria. Expect sweeter fruit notes leaning towards blueberry and even blackberry but in a spicy-gamey tinge similar to New Zealand in the aroma.

SOUTH AMERICA South American Pinot Noir has a lot of similarities to Oregon or California Pinot Noir. The aromas lean more towards flowers like violets, roses and vanilla than fruit.

http://winefolly.com/review/pinot-noir-wine-facts/

On the producer

The CARNUNTUM wine-growing region is one of the world's most historical. A magnificent cultural landscape that is cooled down ideally by the Danube at night. The Pannonian micro-climate, which is mainly determined by nearby Lake Neusiedl, provides high temperatures during the day in summer and lets the grapes mature harmoniously.

Carnuntum – that's legends, myths and a plethora of stories. In order to grasp the vibrating power of this land, you have to experience it. To feel it.At any time of day or night your senses will be working overtime. You will be inspired by the surface, but you should also take a look below ground. It is the soils that work their magic on our wines with their multitude of aromas. Tertiary sandy sediments (age group 2.6m plus – in other words, the best agers of our soils), lime-rich brown earth soils, gravelly upper layers from the Ur-Danube and and wet-behind-the-ears (10,000 years) loess soils. Amidst all this, there are our vineyards and take in all these energies.

It is our calling to tell this story in liquid form.

Parker review for 2013 (not the same year)

Rating: 87

Drink date: 2015 - 2021

From younger vines (seven- to 15-year-old) the 2013 Pinot Noir was fermented in used Burgundian pièces and Austrian tonneaux; it opens with an intense and fresh bouquet of spicy red fruit aromas. Silky textured, pure and fresh on the palate, this medium to light-bodied wine has tension, but lacks the depths and intensity of the reserve. However, if you hate looking for an alternative to Bourgogne Rouge, this is one of the wines you should taste. It is delicate and fresh, and subtle in its flavors. And yes, it's Pinot Noir.

Wine spectator review  for 2013 (not the same year)

Rating: 90

Refined, fruity and pure, with a rich mix of cherry, red plum and forest floor flavors, supported silky tannins and fresh acidity. Sandalwood and spice details show on the lithe finish. Drink now through 2019.

Jancis Robinson 

Not rated

[news-mashable-yahoopartner-blog]

Coca-Cola with coffee: Meet the 'Nuts and Gum' of sodas

The humble soda hasn't been getting a lot of good press lately, but you know what everyone still loves? Coffee.

It might just be why Coca-Cola has latched onto our favourite caffeinated beverage, combining it into the (not so catchily named) Coca-Cola Plus Coffee No Sugar.

SEE ALSO: Black market for Coke doomed as BYU lifts caffeine ban

The soda is launching first in Australia as a limited edition item ahead of the country's summer, following the hype from Coca-Cola Ginger, which was released same time last year. 

Here's what it apparently tastes like, according to the company's press release:

"It’s a fresh take on the delicious taste of Coca-Cola Classic but with the unmistakable aroma of real coffee and some subtle caramel undertones," Coca-Cola Australia spokeswoman Lisa Winn said in a statement.

Image: coca-cola

It's being positioned as a late-afternoon drink, something you'd drink instead of coffee. At 14 mg per 100 mililitres, there's much less caffeine than a regular cappuccino (43mg), but slightly more than a Coca-Cola (9mg). 

And as the name gives away, there is no sugar. With the tide turning away from sugary sodas, it makes sense.

But it is any good?

In The Simpsons, Homer Simpson pulls out a can of "Nuts and Gum" after explaining to Lisa that, "Everyone listens to me, no matter how dumb my suggestions are," because he's a "white male aged 18 to 49." 

Well, we might've just found the "Nuts and Gum" of soda.

For the record, I do enjoy both Coca-Cola (postmix, with lots of ice) and copious amounts of coffee, but the combination was always a concern.

The reality is that Coca-Cola Plus Coffee No Sugar doesn't really taste like much of either. When you first sip it, there's that dry taste of Diet Coke, but the aftertaste is of a slightly creamy coffee, but definitely not the espresso variety. 

It's more like the coffee flavour you'd get in something like Kopiko, an Indonesian coffee candy, or from one of those Japanese coffee cans that come out of vending machines.

Reactions from colleagues were mixed: "It's weird, but I would drink it," said one person. "It's like fake coffee. It's gross," said another. 

For me, it wasn't particularly pleasant. It leaves you wanting one of either, and certainly isn't a winner in the same way other experiments were, like Coca-Cola Vanilla or even Cherry Coke is.

You can also get Coke with coffee in Japan too

Remember how we said Coca-Cola Plus Coffee No Sugar tasted like one of those canned coffees from Japan?

Well, there's a Coca-Cola with coffee drink that's been recently launched in the country, called Coffee Plus. But unlike Australia, Japan's version comes with sugar.

＼🎉新発売🎉／ この秋 #コカコーラコーヒープラス 誕生‼️ コカ･コーラとコーヒー☕️がひとつに❗️ アガる！ダブル･カフェイン⤴️⤴️ 仕事のスピードもアガる⁉️ 詳しくは👉https://t.co/SEXtdLVsPj ※関東･東北･東海の一部エリアで販売 pic.twitter.com/ezkDpnPmPD

— コカ･コーラ (@CocaColaJapan) September 12, 2017

Still, the reviews weren't particularly glowing, as per Japanese consumer site Shin-Shouhin's review of the beverage.

"To be honest it is not a fragrance that seems to be very tasty," according to the reporter, via Google Translate. "I do not think it's delicious, but it's not as bad as I thought."

If anything, Coca-Cola has come up with a product that'll most certainly be talked about on social media, and through articles like these. Perhaps in this day and age, that's enough.

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