I prefer german rieslings that tend toward the dry end but not too dry. I find most people identify fruitiness as sweetness, even when the wine has no residual sugar.
Riesling to me is the perfect white wine for food and certainly goes with todays international eclectic cuisines better than most chardonnays. Rieslings do not have the huge audience that chards do, so they usually represent a better value at restaurants unless the restaurant lets some huge distributor select its list and then, there is often no Riesling. Just a gang of pinot grigio, chard, and SB. blah.
I went to a great seafood/oyster bar a few days ago. They go to great expense to have a variety of oysters flown in. Alas, there is no Muscadet on their wine list, no Sancerre. They had a nice Pinot Blanc from Oregon that was ok but really didn't do the job for me. No one knew that the french sb or muscadet were classic traditional matches. The manager told me beer was. The end result is they are going to have a oyster/wine tasting which I will lead. Should be fun. We'll see how many show up.
I do love fine red wines...my faves are Barolo and Brunello but alas, we can not discuss them here. ($20 per glass?) Peter will be please to know that no screw tops will appear on these wines for sometime but Banfi is looking at alternatives for some of its ever expanding marques.
Of course, the best wine is the wine you like. I took the full wine course at Windows on the World. It has added more pleasure to my life than almost anything else I have done.
The master of them all, Kevin Zraly, is actually no wine snob, but teaches you to embrace wine with all your senses, especially smell. I'm glad that our little thread is betting some posts. MoneyPenny |
