red or white?

seaflower · Post by **seaflower** » Sat Jan 13, 2007 11:54 pm

wine! what do you guys like? personally, i enjoy wines from mendoza, argentina and various chilean wines. however, i am also partial to the odd champagne but i do prefer red wine overall. your comments please...
tonight i serve red pepper, corinader and carrot soup followed by thai gree curry and served it with Errazuriz Charadonnary, Chile. What are your thoughts???????

Post by **johnriley1uk** » Sun Jan 14, 2007 12:10 am

Wines from France, Australia, New Zealand and South Africa go down rather well. In a white mood at the moment - anything cool, crisp and full of fruity flavour.

However, when the mood strikes rich, deep oaky reds are fantastic.

Post by **Mike** » Mon Jan 15, 2007 8:26 am

I personally prefer red. A good Shiraz can be very nice. I like Tempranillo too. I must admit I do not usually match the wine to a meal, but then I rarely cook for people either! :D

Andy · Post by **Andy** » Mon Jan 15, 2007 4:03 pm

I suppose it depends on what you are having. My personal preference would be red wine because, for me, it produces a more intense flavour and a longer lasting finish - both of which I like. However, not generally in wine.

I don't usually drink wine due to the fact that I find it potentially lethal in the wrong circumstances - i.e. I get hammered on it far too easily and after far too little and I generally feel like cack in the morning if I have had more than 2 medium glasses

Post by **Mike** » Mon Jan 15, 2007 4:29 pm

Red wine has a chemical in which does bad things to your head. I am not surprised you find it like that.

Personally I would recommend that you avoid all hang overs by having a larger consumption.

mr_e · Post by **mr_e** » Mon Jan 15, 2007 7:52 pm

I drink wine a bit, but most of the times I do I have no idea what I've been drinking. One thing I can remember from New Year's Eve, though: never drink red then go back onto what must've been a medium or sweet white. Yuck.

I never used to like red that much, but I've been converted, probably through sheer volume of consumption and the resulting taste bud conditioning.

Mark Scollon · Post by **Mark Scollon** » Mon Jan 15, 2007 8:23 pm

I love Chilean reds and Argentinian whites at the moment. The drier the better for white, and rich and full bodied for reds.

Post by **Mike** » Mon Jan 15, 2007 9:17 pm

I never understood why Merlot's were so disliked until I was drinking a really strong Shiraz and went on to Merlot. The Merlot tasted a little like vimpto with a little bit too little vimpto in it!

I would still have Merlot on its own though. . . .

mr_e · Post by **mr_e** » Mon Jan 15, 2007 11:32 pm

Maybe we should have an additional "no mixing drinks" guideline to cover wine types as well...could get complicated though.

A thorough field test will be required. Very thorough, yes.

Claire · Post by **Claire** » Sat Feb 17, 2007 1:30 pm

I CAN'T BELIEVE I'VE NOT COMMENTED ON THIS YET?!
I like both for different reasons/occasions. I like very dry white wine: a New Zealand Sauvignon Blanc would be nice, Chablis, Riesling. as for Reds, I'm less fussy, though medium to full-bodied is better. i am partial to a nice Merlot, although like Mike said, that variety does get derided a lot. But you can have crap Shirazes too. really smokey ones that taste of barbecues, but too much of barbecues. the most i've ever paid for wine btw was about 8.99 for some Californian crap. it tasted of strawberry jam and was horrible. but then i am no fan of Californian wine - i often think it lacks character, in keeping with where it's from!
Mike referred to Red messing with your head and while the tannin can be heavy, it's always white that does me in. and i read the other day that it's to do with temperature - the colder the drink, the more it provokes a gulping reflex. hence a room temperature red encourages one to sip demurely!

mr_e · Post by **mr_e** » Sat Feb 17, 2007 3:19 pm

Claire wrote:...the most i've ever paid for wine btw was about 8.99 for some Californian crap. it tasted of strawberry jam and was horrible.

You've reminded me of that Paul Masson white wine in the weird wide-lid jars. I tried some and it was awful, and that was when I was more fond of whites as well. Everyone else has converted me, to the extent that I have trouble drinking sweet whites.

Has anyone tried any unusual wines? There must be other drinkable stuff asides from grapes that'll ferment.

Claire · Post by **Claire** » Sat Feb 17, 2007 4:24 pm

I agree about the Paul Masson stuff; all that's good for is the bonus vase when it's all drunk.

Mark Scollon · Post by **Mark Scollon** » Thu Feb 22, 2007 10:30 pm

One of my old school mates p[arents used to make pear wine. It was quite nice as I remember but it was also pretty lethal.