Champion Rabbit wrote:Cranius wrote:*Any red wine will benefit from being opened and left next to the stove while you cook. The warmth will get rid the malodorous gases that build up in the air in neck of the bottle after its corked.
I've heard some very convincing arguments relating to the 'breathing' of wine that suggest that allowing a bottled wine to breath in it's bottle is pointless since 'breathing' requires a significant surface area of wine to be allowed contact with air.
Give it a try. I was under the impression that it was more to do with the gases in the neck than in the wine itself. Smell is half the flavour. Even a Beaujolais-Nouveau is infintely improved in this way.
Cranius wrote:Even the cheapest French reds are better than most new world wines*. Just look out for the AOC approval under the vineyard name on the label. As for whites, I'd say Italian all the way(particulary Pinot Grigio, Orvieto or Scilican Grillo).BML wrote:Okay - We all know that French wines are the benchmark for all good wines. But Italian whites? you've got to be kidding! Pinot Grigo is what young girls drink because "it doesn't taste too much of wine"... and Grillo? next time I want something soft & sweet I'll give it a go again.
On the contrary, Grillo is savoury and crisp.
Pinot Grigio is underated. I really dislike Chardonnay and Sauvingnon Blanc. Grigio's modesty compliments seafood and I generally only drink wine whilst I'm eating.
Chile and New Zealand produce good wines, but given the choice I'd have to say French for red and Italian for white. Most importantly, good wine is moderately priced.
But what would I know! I only worked in a wine merchants for 2 years.
