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Old 04-29-2005, 09:05 PM   #11
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Gewürztraminer has a hint of sweetness. It's great with spicy food!
My favorite white wine.

Talking about Whine..... Gloria from Archie Bunker was the biggest!
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Old 04-30-2005, 03:30 PM   #12
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For personal preference, Rieslings are one of the most food friendly white wines, although it can get a bad reputation because some consider it too sweet. The late harvest rieslings are super sweet and are mainly used as dessert or after dinner wines, so stay away from those if you're looking for a wine to drink with appetizers, entrees, etc. Some good rieslings that I would recommend are:

Elk Cove, Willamette Valley, Oregon
Chateau Ste. Michelle Eroica (not Johannisberg), Columbia Valley, Washington
Frankland Estate, Australia

Another white wine that you might enjoy is a Viogner.
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Old 05-01-2005, 10:41 AM   #13
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Look for un-oaked whites too, they are very nice and crisp in flavor.
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Old 05-02-2005, 12:37 PM   #14
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Lots of Reislings are dry, though, so ask someone at the place where you buy it for a recommendation.

"Kabinett" (sp -- i took many years of German but forgot most of it) on the label means dry.

What about a white zin? Those pinky wines -- they are way too sweet for me.
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Old 05-02-2005, 05:00 PM   #15
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Originally Posted by ironchef
Some good rieslings that I would recommend are:

Chateau Ste. Michelle Eroica (not Johannisberg), Columbia Valley, Washington
Interesting, ironchef. The Jo-berg Reisling from the Chateau is about the only white I enjoy, in particular because it isn't sweet. I will try to find the Eroica next time.
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Old 05-04-2005, 08:51 AM   #16
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thanks for all the suggestions!!
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Old 05-04-2005, 06:51 PM   #17
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Interesting, ironchef. The Jo-berg Reisling from the Chateau is about the only white I enjoy, in particular because it isn't sweet. I will try to find the Eroica next time.
I like the Eroica because it has a lot more depth in flavor. But the Johannisberg is not a bad bottle either. You can pick it up at most place for $9-12 which is a really good deal. I think you'll like the Eroica. It goes very well with most Asian foods and lighter, citrus based Mediterranean foods.
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Old 07-23-2005, 02:21 AM   #18
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How long can you store wine upright before the corks dry out and kill the wine? I've had two bottles of red wine in a row that tasted very, very wrong in a similar way. There was just a nasty taste to them. Different brands, too. And I've had both before so I know I like them.

Any thoughts? They were stored upright for maybe 2 months.
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Old 07-28-2005, 03:08 PM   #19
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How long can you store wine upright before the corks dry out and kill the wine? I've had two bottles of red wine in a row that tasted very, very wrong in a similar way. There was just a nasty taste to them. Different brands, too. And I've had both before so I know I like them.

Any thoughts? They were stored upright for maybe 2 months.
2 months??? Sounds like you need to drink more wine...
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Old 07-28-2005, 03:15 PM   #20
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Originally Posted by Ekim
How long can you store wine upright before the corks dry out and kill the wine? I've had two bottles of red wine in a row that tasted very, very wrong in a similar way. There was just a nasty taste to them. Different brands, too. And I've had both before so I know I like them.

Any thoughts? They were stored upright for maybe 2 months.
Sounds likely that both of the bottles may have been 'corked'. Did they have natural corks in them?

It's estimated that up to 10% of all corks have a type of mold in them that can spoil the wine, giving it a flat, often musty taste. Usually, there is no outward sign of a problem.

2 months shouldn't be a problem at all. For most wines, as long as you avoid temperature extremes, you can store it pretty much anywhere if you plan on drinking it in the next year.

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