Re: Got totally toasted last night
"Grinner" <grinner@nowhere,com > wrote
> try the cab savs too, drier than the shiraz.
yeah...tannins and dryness are crucial to my enjoyment of wine....I like the
tannins silky smooth and with little "pucker" power..yet still *full*
bodied.
That seems to be Shiraz to me...or Syrah, if you are in California or Italy
or France or whatever...same grape.
> the merlots are good but too rich for me, prefer them blended with a cab
> sav or shiraz.
Yeah...good point. Plus, the merlots are a little too perfumey for me, it
seems.
Oh..I hate "sour cherry" aromas in my wine too...some seems to think its
okay, but it turns my nose badly.
> the chardonays have come along, still a bit fruity for my tastes,
Yup.....depends on the winery, it seems, as well.
Fruit is good obviously...but not so much its "perfumey".
> the savignon blancs are better (IMHO) . there's a white burgundy from here
> that is very good, a much drier white.
For whites, I like a *really good* Pinot Grigio....simple, yet elegant.
Its HARD to find a good one, though.
French wines do *nothing* for me..,it s weird.
> skip the aus champagnes altogether.
I usually skip *all* champagnes, to tell you the truth.
> there's also a good dessert wine called table one, fermented from a white
> grape which attracts a particular fungus, a different taste altogether to
> ports and sherries, great with sweet cheeses, and dry bread as it's a
> true, not fortified wine. not easy to find a good, dry, vienna loaf here
> anymore to compliment good cheese. unfortunately the vietnamese (and viet
> bakeries have become ubiquitous) don't bake as well as their french
> mentors. i usually opt for bread sticks.
Good to see you have a healthy palate!
Whats your fave shiraz, by the way?
And you are in Australia, correct?
Peace,
Polfus