Whiting

damn, I thought I had my list pegged, but as I read down all of the posts I found it changing with each new post. I would have to say that toward the bottom of my list is Pinot, my definite fav is Cab Franc, or blends...

For reds: Pinot Noir, and Cabernet Sauvignon as long as they are ten years old or more. I have some older Barolo I have yet to try, but what I've had in the past I have liked. So add Nebbiolo to the list. And Sangiovese,...

Well you got me going, Greg, so I went back and looked at my wine purchases over the past year. My online/mailorder purchases were exactly 24 cases. 12 from US producers and 12 from those in the rest of the wine world....

Dmckr - the shellfish is so hard to pair with reds, it just seems to go so perfectly with the whites. However, I've taken down some very good suggestions folks have written for you here, include the one you posted about...

To GregT: I will poste a short "introductory post" soon. Hopefully next week, with some stats about Slovenia as a wine country. p.s.: the answer to the first question is yes. I own the largest wine shop in the capital -...

There has already been a low, or reduced carb wine. Which in and of itself is not a bad thing, no residual sugar and lower alcohol are the ways to go. Anyway. If there was a nutritional info labeling requirement for wine...

This year I got the opportunity to participate in a winery employee project. Me and a few of other employees at Loxton Cellars got half a ton of Syrah grapes to make our own wine from. We’ll do all the work and we’ll...

Remembered a couple of things after posting the last. One was how many times I've had decent roses in Switzerland. Look for what's called Oeil-de-Perdrix (eye of the partridge, for the shade of pink of a partridge's eye as...

Vineyards in Switzerland are mostly quite small, even compared to Burgundy, and usually on south-facing hillsides. I suppose this makes it hard for anyone to gather together the production and marketing muscle to push...

So Greg, my guess about Zinfandel in that article thread wasn't that far off, was it? I think you listed in order there Nebbiolo, an aged California Cab and Syrah/Sangiovese tied for third, and I guessed Zin for fifth. So...