- Reply by Terence Pang, Jun 5, 2012.
I would be really hesitant to make any recommendations simply based on your custom to red wines. Primarily because red and white wines are completely seperable entities, vastly different in flavours and structure. You certainly won't be feeling any of the tannin loads, even in oaked chardonnay or sauvignon blancs.
At the risk of making a gross generalisation, from your indicated red wines, both of you share a diverse palate preference with you liking more robust wines, compared to your wife's preference for light fruit and earthier tones. Perhaps a safe bet would be for you to try the Rhone valley varietals Marsanne and Roussanne. These can come as a very richly flavoured blend from Chateaneuf du Pape, constrasting with Marsanne alone which is more mellowed, with broader waxy honeysuckle flavours. I'm not familiar with American producers of these wines, but I'm sure other members on this forum will point you in the right direction.
Would you consider getting into roses? Compare Californian and Spanish rose for different styles.
- Reply by duncan 906, Jun 6, 2012.
As Terence has rightly said,red and white wines are totally chalk and cheese different but like red wines there is enormous variety.What you choose depends partly on what you like and partly on the food the wine is to be served with.At one end of the scale I have enjoyed sweet wines like Sauternes and Jurancon Grappe D'Or with cheese or a sweet desert and at the other I have enjoyed a Muscadet or,as I did last weekend a white Burgundy [ Macon-Villages Chardonnay Cave de Lugny] with fish I have also found that Vouvray Demi-Sec works well with chicken.The other important point to remember is that you do not know what you like or what works until you have tried it
- Reply by Eric Guido, Jun 7, 2012.
I used to be in the same boat. However, these days I enjoy white wines just as much. The white wines that got me started was German Riesling. I also find Viognier to be good for red wine drinkers because of the richness and body.
- Reply by jsncruz, Jun 8, 2012.
I have a crazy addiction with reds, especially Shiraz and Shiraz-blends, but I would (cautiously) recommend a red-lover to try Rieslings. I like these served a couple of degrees colder than usual (wines heat up faster here in Manila, Philippines), and I've found them to be very 'red wine food' friendly.
Last week, I tried Sauvignon Blanc with this restaurant's (Village Tavern) beef nachos and it wasn't half bad.