On Jan 14, 10:24�am, "Anders T rneskog" >
wrote:
> "Bi!!" > skrev i ...
>
> > .... �The 2007 Laboure Roi Pouilly Fuisse redefines acidty. �It had
> > the kind of throat searing acidiy that I would imagine is much like
> > drinking lye even though lye is akaline. �Zero fruit, zero body just
> > pure acidic zing...to the max. �"F"
>
> I would agree that Laboure-Roi sells fairly standard or pedestrian wine with
> a few good exceptions.
> But it is also true that Pouilly-Fuisse wines often have relatively high
> acidity contributing to their sought-after freshness... �It would seem that
> Americans often look for low-acid wines - perhaps more used to
> malolactically fermented wines so common in the past over there? �Any
> comments to that?
>
> There are actually people who demand high acidity in their white wines - me,
> for instance :-), �happily drinking zingy Mosel wines.
>
> Anders

Anders, there is a difference between fresh acidic wines and drinking
razor blades. :-) I like well balanced wines with a nice acidic
component and if you read my TN's from over the years you will find
that my tastes run fairly Old World but this is just bad wine. I've
had Laboure Roi wines in the past and found them to be fairly
pedestrian "quaffers" but this was just beyond the realm of good taste
and it has nothing to do with Americanized tastes.