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Old 02-27-2008, 08:47 AM   #31
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This thread refers to cooking with wine, however you can use it for tasting as well.

http://www.discusscooking.com/forums...ine-36670.html

I'm not sure where the pucker thing is going, but drier wines are definately not sour or bitter. I thought the cheese was a good explanation. You could also use the flavor of some grapes that haven't completely ripened yet.

Or go buy a cheap bottle of cabernet and a cheap Sangria and you'll see the difference.
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Old 02-27-2008, 09:31 AM   #32
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When you are ready beginner chef, go to your local liquor store and have them suggest some good wines to start out on. Give them your price range. A good bottle of wine does not have to cost a lot. You can get a very good bottle for $10 just as you can get a lousy bottle for $300. Price is not always an indication of what will taste good to you when it comes to wine.
We have a chain store here called The Wine Depot - I'm not sure what parts of the country they cover, but they have free tastings on Saturdays and the staff is very knowledgeable about wine. The liquor stores in Va. carry primarily liquor (a few Va. wines, but not much selection), so unless the liquor stores in Missouri carry a lot of wine, I'd suggest finding a good wine store and getting guidance there.

DH and I went on a wine-tasting trip in the Russian River area of Napa Valley - it was great fun
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Old 02-27-2008, 10:51 AM   #33
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Lemon makes you pucker, but I would not call lemon bitter.
No, lemon makes you salivate! It's sour!
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