Betty,
as for choices on US wines, I would rely on Hugh Johnson, or The Wine Decanter, or the Wine specialist.
What I can tell, is that most restaurants in the US keep wines at room temperature, which is far too warm. Unpleasant tertiary flavours start
to blow on your nose, missing the entire point of the winemaker's hard work.
I usually check the bottle's temperature, and, if it is too warm, ask to the - horrified, believe me - waiter an ice container : my average timing is 12 minutes, to get it to "normal" tasting temperature.
Most US cellars have too much temperature cycle width between winter and summer : try to buy one of those special boxes that maintain constant temperature (around $1000 for 200 bottles ?). Avoid all vibrations if you can.
There is so much to be said to this marvelous human invention that wine is !!!
Regards,
MiB
(BTW, I'd love to taste those canadian wines, they look great). |
