Manton's Second Law

[foodguy]

i like their fries.

 

[Manton]

Bordeaux blends of semillion and sauv blanc are terrific.

 

[foodguy]

they're nice little wines for what they are.

 

[Manton]

Originally Posted by foodguy

they're nice little wines for what they are.

I reject this veiled insult to these fine wines. Some of them -- like Haut Brion Blanc -- are outstanding. Pavillion Blanc from Margaux is also great.

 

[Connemara]

Everyone knows Bordeaux is wine Mecca.

 

[foodguy]

Originally Posted by Connemara

Everyone knows Bordeaux is wine Mecca.
see? conne agrees with you. how does that make you feel?

 

[tattersall]

Originally Posted by foodguy

took me a bit to think it through. I'd certainly start out with Riesling and Pinot Gris (Pinot Grigio). I much prefer German and Austrian versions of the first, and for the second the great Friuliano producers like Felluga, Plozner, jermann and venica et venica are very hard to top. at the moment, i'd even go so far as to include possibly spanish garnachas ... ch. rayas notwithstanding ... except i simply don't know enough about them.

Originally Posted by gomestar

indeed I also prefer the Germans for Riesling, but I haven't had enough Austrian PG to favorit over the Italians.

Originally Posted by iammatt

Tsk, tsk, tsk.

 

[Aus_MD]

Originally Posted by gomestar

I'm guessing this might be due to some of the reason why Kendall Jackson Chard is so popular ... a slightly higher sugar content. I have noticed this in a bunch of NZ SB. Still, I drink them fairly often when it's hot out. Otherwise, the Loire valley is absolutely my favorite white producing region.

NZ SBs are highest in the chemicals that give its wines the 'cat's pee' notes. I find them overpowering but many critics seem to lap it up.

 

[poorsod]

Originally Posted by Manton

If a given style of wine is made in France and some other countires, the French version is better.

I assume you mean price no object?

 

[itsstillmatt]

Originally Posted by poorsod

I assume you mean price no object?
French is generally cheaper than American, and often cheaper than everything else, when comparing comparables.

 

[alliswell]

Originally Posted by iammatt

French is generally cheaper than American, and often cheaper than everything else, when comparing comparables.

Yes - all else being equal, because American wine is priced to include amoritization of fixed costs including purchase of the vineyard. French vineyards come from papa and so do not have this load.

 

[foodguy]

well, there's also the factor that most varietials that are made in france and elsewhere originated in france and they set the standard by which the others are to be judged. you won't find a lot of french winemakers spontaneously picking up sangiovese, the way the tuscans have picked up cabernet. along the same lines, you won't find wine businesses trying out new ground, the way they are in other countries. basically, the wine growing regions in france are contracting (at least in volume), rather than expanding.
none of this is to take away from the fact that the french do what they do extremely well, particularly at the very high and very low ends of the price line.

 

[Douglas]

Originally Posted by Manton

Bordeaux blends of semillion and sauv blanc are terrific.

These generally make me vomit. Maybe I haven't had enough big-timer bottles, but I still remember buying several bottles back in college on a similar recommendation and finding them all to taste like Gatorade. I have avoided them ever since.

 

[Manton]

The bigtimer versions are extra-special (and super expensive) but I like the $15 verions as well. If they taste like Gatorade something is wrong. They should not be sweet. They should have a little tang around the edges.

 

[Douglas]

Well, then, on your recommendation, I shall try again.