queenmargaux

"Sounds great -- Be happy to hear any thoughts you have. I've been drinking Rhone based wines recently but am always keen on a recommendation."
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"Hey thanks for the tips again. Was out of Geneva and just got back. Got into some Italian reds and sparkling which seem delicious. Will write soon on that. Take care,"
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"Ah, it sounds to me like there is quite a bit of subjectivity there. You may find yourself sensitive enough to the change that you simply cannot go back to the wines with sulfur. But if the difference doesn't strike you as much I'm sure the increase in availability of wines with sulfur would have you continuing to drink those wines. I imagine you'll be able to taste a much more varied selection of wines if you are able to drink either. Unfortunately there's no way to know without trying."
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"Mark, I watched a tv show recently on wines and their making in Switzerland and France - I live in Geneva. There was quite a bit on wines without sulphur and some suisse reds were noted, apparently for their superior quality without the sulphur like Gamay- Loex, Domaine des Curiades, Gamay. Now would trying wines without sulphur inevitably mean a one way road - there is no way back to drinking other wines?"
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"Yes I wondered about the cooking bit and usually air out the kitchen, and rinse off my hands/nose/mouth with cool water and wait before trying the wine. This has helped a little.
Fresh flowers - yes, they are always nearby.
I usually use glassware that is adapted to the wine - so it could be both of the above. Tks for the link, will check gregory dal piazz out."
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"Sounds great -- Be happy to hear any thoughts you have. I've been drinking Rhone based wines recently but am always keen on a recommendation."
reply

"Hey thanks for the tips again. Was out of Geneva and just got back. Got into some Italian reds and sparkling which seem delicious. Will write soon on that. Take care,"
reply

"Ah, it sounds to me like there is quite a bit of subjectivity there. You may find yourself sensitive enough to the change that you simply cannot go back to the wines with sulfur. But if the difference doesn't strike you as much I'm sure the increase in availability of wines with sulfur would have you continuing to drink those wines. I imagine you'll be able to taste a much more varied selection of wines if you are able to drink either. Unfortunately there's no way to know without trying."
reply

"Mark, I watched a tv show recently on wines and their making in Switzerland and France - I live in Geneva. There was quite a bit on wines without sulphur and some suisse reds were noted, apparently for their superior quality without the sulphur like Gamay- Loex, Domaine des Curiades, Gamay. Now would trying wines without sulphur inevitably mean a one way road - there is no way back to drinking other wines?"
reply

"Yes I wondered about the cooking bit and usually air out the kitchen, and rinse off my hands/nose/mouth with cool water and wait before trying the wine. This has helped a little.
Fresh flowers - yes, they are always nearby.
I usually use glassware that is adapted to the wine - so it could be both of the above. Tks for the link, will check gregory dal piazz out."
reply