Hello
I too visit Alsace on a regular basis, and I have discussed this with a few
professionals (Bruno Sorg in Eguisheim,Baur in Turckheim, a cavist in
Colmar) and I feel fairly convinced that, even though you are right about
there being more fruit, on the one hand it is getting increasingly dificult
to make a real dry Riesling (or any other varietal wine), some (as Sorg)
actively promote a higher degree of residual sugar. That said, I have also,
as you correctly point out, tasted a Riesling which gave the appearance of
being sweet-ish, while only having 3 g/L RS.

Cheers

Nils

"Si Beer" > skrev i meddelandet
. ..
>I question your statement "Alsatian Rieslings are getting more sweet by the
>year". I do not believe that it is more RS but more fruit you are tasting.
>For the past several years I spend some time in Alsace each October and
>have learned to distinguish fruit from RS.
>
> "Robert11" > wrote in message
> . ..
>> Hi Nils,
>>
>> I live just outside of Boston, Mass.
>>
>> Much thanks for help, reallyt appreciate it.
>> Sure is a lot to know !
>>
>> A little confused over which are the relatively inexpensive cooking white
>> wines to try that you suggest ?
>> Could you perhaps just give me the brand names of a few reds, and a few
>> whites in a short list ?
>> That would make it a lot easier for a real beginner like me.
>>
>> Regards, and thanks again,
>> Bob
>>
>> -----------------
>> "Nils Gustaf Lindgren" > wrote in
>> message ...
>>> Hello
>>>
>>> Welcome to the wine group.
>>> I think it would help if you told us where you are posting from,
>>> geographically, in case you want some specifc ecommendations - it helps
>>> if the wines are available.
>>> For dry cooking wines I think a basic rule is that they should not be
>>> oaked, or at least, not obtrusively so.
>>> A Cote-du-Rhone might be useful. They tend to be cheapish, and not
>>> heavily oaked. Also they are as arule not tannic which is a bonus.
>>>
>>> And, yes, white wine is used in cooking - in sauces with fish, in
>>> risotto, in specific dishes like Coq au Riesling and Baeckoffe, mussle
>>> soup, spaghetthi sauce - a bottle of dry white comes in handy quite
>>> often. Here the frist rule also applies - do not use a very oaked wine.
>>> In the case of Coq au RIesling (rooster in RIesling) it stands to reason
>>> that the wine used should be a Riesling, of the Alsatian type, meaning,
>>> dry and fruity. For fish sauces e g an unoaked Chard might do, or a
>>> Muscadet, which is never unoaked.
>>>
>>> Please understand that I oversimplify, slightly - this is for didactic
>>> purposes, and many will no doubt point out that Alsatian Rieslings are
>>> getting more sweet by the year, and that it can be the done thing to use
>>> a very tannic wine indeed (like beef braised in Barolo) in cooking, but
>>> you have to start somewhere ...
>>>
>>> Good luck
>>>
>>> Nils
>>>
>>> "Robert11" > skrev i meddelandet
>>> ...
>>>> Hello,
>>>>
>>>> Know nothing about wines, frankly.
>>>>
>>>> Previously I got a friend a Merlot wine for cooking.
>>>> Loves it.
>>>>
>>>> Would like to expand his horizons in cooking wines a bit.
>>>>
>>>> Might anyone please suggest other, non-Merlot's, for under perhaps $12
>>>> or so for him to try also ?
>>>>
>>>> Do they use white wines for cooking (much) ?
>>>>
>>>> Thanks,
>>>> Bob
>>>>
>>>
>>
>>
>
>