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In Reply to: Wine help requested posted by subcoolman on March 4, 2007 at 15:47:09:
the whites are almost sure dumpers.. Probably all were knocked off by their storage near the rice krispies and tuna. Most whites (and even reds these days) are meant to be drunk pretty much when you buy them, so don't bother with storing them. The Bordeaux blanc is largely savignon blanc grape.. The rouge is a blend of any mix of the 5 black grapes allowed to be grown in Bordeaux, merlot being one. But the title 'rouge' tells me it's probably an everyday red at best, so wasn't meant to be aged. Only the top stuff from Bordeaux is, and it ain't usually called 'rouge'..so what you should do is go to a good wine shop and tell someone there who knows the stuff what you like. The really sweet German wines may be too sweet for you. The often go well with spicey asian food however. For a red, you might like a good Chianti - like a Chianti Classico (from the prime area in the center of Chianti region) or a reserva, which is the best of that. They tend to be somewhat lighter and fruitier, like pinot noirs.. Both go well with salmon, go figger. Figure on spending $15 -20 usd for a pretty good wine for either. Oregon pinot noir is pretty reliable, especially in that price range. So there's a start.
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Follow Ups
- Re: Wine help requested - stan2 22:24:30 03/04/07 (1)
- "Only the top stuff from Bordeaux is, and it ain't usually called 'rouge'.. ".... True.... - feet's too big 06:30:35 03/05/07 (0)
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