Man you guys have much better palettes than I do!
There is no way I'd get it right.
<laughing> Guess I better stick to the cheap stuff.

Dave Stacy


On 13 Jan 2004 12:01:29 -0800, (Richard Kovach)
wrote:

>Jep,
>
>Generally speaking, I strongly agree with you and disagree with Dave.
>However, it depends on what the bartender or restaurant owner chooses!
> I find that the better restaurants tend to have a wine list with
>plenty of variation, but occasionally I come across a
>middle-of-the-road restaurant where the list of reds has little
>variation, and where there is (like a mixture of Shiraz, Cab Sauv,
>etc) the wines chosen all have a lot of common qualities. It seems to
>me in those cases that whomever is chosing the wines to put on the
>list has a fairly narrow range of preference or experience. In such a
>place I would bet my success would be in line with what Dave is
>suggesting. But with what you described (even with "half-decent"
>wines let alone "good" ones) I would confidently bet that I could pick
>out which is which -- assuming that the wines chosen weren't
>particularly atypical examples of the variety chosen especially to
>foil such an experiment...
>
>Cheers,
>Richard
>
(JEP) wrote in message . com>...
>> Dave > wrote in message >. ..
>> >> By the way, for those who haven't tried this yet here is a great
>> > experiment.
>> > Go to a local restaurant with a good "by the glass" wine list. $7 to
>> > $10 a glass. Tell the bartender to pour 4 glasses. 3 different
>> > varitals, but duplicate one of them. So here you sit with 4 glasses of
>> > wine. Try to find the 2 that are the same. It is REALLY hard because
>> > they ALL taste the same.
>> > What a shame.
>> >
>>
>> No way. You set (for example) a good Pinot Noir, a good Cabernet and a
>> good Syrah in front of me and I will be able to find the two that
>> match. I'll even be able to tell you which is which (most of the time
>> anyway).
>>
>> There is a lot of indistinct wine out there and a lot of those end up
>> in your local restaurant for BtG pours, but the good wines keep their
>> varietal characteristics even if reverse osmosis is used.
>>
>> Andy