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Old 02-22-2005, 07:14 PM   #11
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White: Alsace or White Burgundy

Red: Bordeaux
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Old 03-02-2005, 04:22 PM   #12
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I prefer reds to whites....I also prefer Sonoma to Napa wines (Not sure why either)....for reds, a good cabernet, whites...Viognier....

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Old 03-02-2005, 06:07 PM   #13
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Chateau St. Michelle anything, but mostly the reds. Whatver they're doing up there is hitting my spot.

Also just rediscovered an old fave that I thought had disappeared from the shelves - Gallo's Hearty Burgundy. I am enjoying a glass right now. GREAT for adding to marinara sauces and other dishes that beg for red wine. Try it with mushrooms sauteed in oil and butter - OMGawd.

Now that I think of it, has anyone seen Paul Masson's Emerald Dry anywhere lately? It's a very nice white that I remember from years ago but never see anymore.

BTW, I have never claimed to be an oenophile.
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Old 04-10-2005, 10:20 PM   #14
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I actually don't know if I have a favourite. As a New Zealander we are blessed with many fantastic varities and the Australian, especially reds and in particular shiraz/ shyrah are very damm tasty. If forced to choose White would have to be Pinot gris
Red - well aged cabernet
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