Get ready for the 'new' white wines

CNN ^ | 4/05 | gordon anderson

[pissant]

I like bone dry italian whites!

[trisham]

I like Chardonnay. What I don't like is acidic, fruity wines.

I like italian wines, chewy reds, and most of all, good champagne.

[BipolarBob]

Okay I confess! It was me. I tried one bottle of Pinot Noir, just one bottle mind you(since I've seen the movie) and that's all I've heard about. Never again. I'll stick to Cabs and Merlot and the occasional Shiraz.

[pissant]

To be quite frank, I don't mind oakiness in chardonay

[jocon307]

Even I, a dedicated beer drinker, tried looking for Pinot at the liquor store after I saw this movie. I wanted to see if it was more expensive than other wines.

However, they had too much stuff and I had too little patience (and groceries in the car), so I just grabbed that 18 pack of Bud and hit the road.

Flame away! ; )

[TADSLOS]

I'm holding out for the trend movie for Boone's Farm.

[Enterprise]

Oh, I DO beg your pardon. You wanted a DRY white Italian. So sorry!

[pissant]

You musta had a bad pinot! It can be excellent!

[pissant]

No flame from me. 90% beer drinker, 10% wine!

[pissant]

good old fortified wine. yum!

[pissant]

You are the best!

[byteback]

I agree. Chardonney is the wine snob choice. It's like voting Dem because all the other cool hollywood types do.

[BipolarBob]

"You musta had a bad pinot!"

No the pinot was fine. Nothing spectacular but plenty drinkable. But the headlines next week!! I might venture to try another. I just don't want to become a sheep manipulated by a Hollyweird film (which I thought was moderately entertaing).

[Clemenza]

Only the American Chards are "Oak Monsters." French wines made from Chard (such as Chablis) are rarely oaked. The reasons Californians oak their whites so much is because most (though not all) Cali whites taste like cat pee so they need to cover up the flavor.

[sinkspur]

The good thing about Chardonnays and Sauvignon Blancs are their dryness.

Alsatian wines are generally sweet, with the Riesling and Gewurtztraminer the sweetest of the bunch.

No thanks. I don't want anything that reminds me of those cloyingly sweet Germans I left behind many years ago.

[Clemenza]

BTW: Let me recommend Jackson Estate's Sav Blanc out of New Zealand. Complements lobster oh so nicely.

Of course, I could revert back to my childhood and pick up a $6 bottle of Vinho Verde from Portugal. Its one step up from a Bartles and James Wine Cooler I know, but it is oh so fun to drink with shellfish.

[Clemenza]

For the money, Erath Vineyards Pinot Noir and Jigsaw Pinot Noir can't be beat.

[TADSLOS]

Actually, I'm fond of this kind:

[Clemenza]

"What's the reason? APPLES IN SEASON!"

Of course, really classy people drink Carlo Rossi, straight out of the jug of course. ;-)

[trisham]

To be quite frank, I don't mind oakiness in chardonay

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I like oakiness. In our wine "cellar" we currently have Chianti, Cabernet Sauvignon, Merlot, Claret, some steely Chardonnays, and a few dessert wines.