|Region:||France » Alsace » Ammerschwihr » Alsace Grand Cru Aoc|
Rene Mure is my man fro Alsace - ´I´ve tasted a lot of wines from Alsace and none beats Muré. His Riesling is so straight and wonderfull that it can be enjoyed young with a lot of citrous and fruit - and when they get older the get petrolium bourqet an...
I bought this bottle of wine from the website www.confitdirect.co.uk for £16.Jurancon is an appellation created in 1936 for both dry [sec] and sweet white wines from 25 communes around the village of that name. This is located a couple of miles south o...
People getting updates on Sec Wines Wines
Be the first follower of this store and get updates on your profile.
Page 2 of 12Sec Wines on Snooth
Hey EMark, your Spätlese Riesling is a "Late Harvest" that is typically sweet but mot like a dessert wine. More like a Demi Sec Chenin Blanc. The elevated sugar level allows them to age nicely. The German wines go in this order Kabinett - dry to semi-sweeet, reserve wineSpätlese - late harvest, 1 week later than normal, semi-sweetAuslese - sele... Read More
Unless you bought them with aging potential in mind, a fair few of your 2013 pink and white wines won’t be drinkable by next spring. Guzzle down the last of those quick-to-turn bottles, cellar a few others, and ready yourself for the onset of fall wines. Even if you do not live in a starkly transitional climate, this a great time to think about ... Read More
Greg, don't even read this!Yesterday I hosted a pinot noir event. It was a blind tasting of three BC and one California. Talk about getting out of the box. For me this is tantamount to cross-dressing. It started because Chester introduced me to the Kettle Valley "Hayman" reserve Pinot last year. I really liked it, so when I found one (83 ca... Read More
Mark, the Furrmint sounds nice but different than the Tokaji Furmint Sec that I had a while ago. The Hungarian wine was more on the honey/apricot side of things. I think it would be fun to do these two side by side. When we visited Limerick Lane last month all they had open were four reds, would have been nice to try that white. Any other intere... Read More
There are dozens of sparkling wines made around the world – Champagne (probably the most well-known) and another 20 or so similar wines made in France; Cava made in Spain; Portuguese Espumante; Spumante and four more Italian sparklers; Sekt made in Germany, Austria and the Czech Republic; Russian Sovetskoye Shampanskoye; Cap Classique from South... Read More
Nothing goes with all foods. Maybe Grenache/Syrah. Chenin Blanc goes well with food, The label will have the denotation Sec or Demi-Sec in the wine name. Sec may mean dry but the allowable sugar in Sec wine makes that meaning a nonstarter for me. There are also many dry wines that give the perception of sweetness so don't narrow your views too m... Read More
I have been trying to find info on wine terminology. Im lost everytime I visit the wine section and read the reviews as I dont know what they mean. Please help. I enjoy red and whites that are not very sweet and not dry and that I can drink 3 sips at once without having to pucker. Not as sweet as Beringers white zifandel and not as dry as Mir... Read More
I used to think I just didn't like wine, but after finding one made from my FAVORITE grape on earth, the scuppernong/muscadine that happened to be made near where I lived, I fell into a snuggly affair with that one, the Duplin Hatteras Red and decided to try a few more. So far, the only other wine I've tried and liked enough to purchase again i... Read More
Like many foodies, I adore oysters on the half shell. One of my first jobs working in a professional kitchen as a kid, after I was promoted from the pot sink, was shucking oysters and serving them iced on the half shell. I got very adept at opening them very quickly – but of course, who doesn’t prefer to have someone open their oysters for them?... Read More
I'm interested in making my own sangria any great recipies im considering using red zinfindal the promblem is im scared to chill red wine any advice? Read More