Does it exist? I've been drinking white for years and have never developed a
taste for reds. But unless someone comes up with a white with resveratrol,
I'd like to give red a go.

Any suggestions?

Felice

Felice wrote:
> Does it exist? I've been drinking white for years and have never
> developed a taste for reds. But unless someone comes up with a white
> with resveratrol, I'd like to give red a go.
>
> Any suggestions?
>
> Felice

Had a nice merlot, Citra was the name. Also Australian Yello Tail which cab
sav was good in the Pasta Primavera

Jill

I actually started to write an answer and then realised that if the
tables were turned and someone asked me why I don't drink white, I would
struggle to answer. I guess I just don't enjoy the vast majority I am
offered and tend not to eat foodstuffs traditionally associated with
white wine so have given up trying.

If you leave the red for me, I'll leave you the white, OK ?

S

Felice wrote:
> Does it exist? I've been drinking white for years and have never developed a
> taste for reds. But unless someone comes up with a white with resveratrol,
> I'd like to give red a go.
>
> Any suggestions?
>
> Felice
>
>

"Felice" > wrote in message
. ..
> Does it exist? I've been drinking white for years and have never developed
> a taste for reds. But unless someone comes up with a white with
> resveratrol, I'd like to give red a go.
>
> Any suggestions?
>
> Felice

It would be very helpful if you can tell us the white(s) you enjoy.

Whites like reds have a wide variety of sweetness and dryness.


--
Old Scoundrel

(AKA Dimitri)

Felice > wrote:

>Does it exist? I've been drinking white for years and have never developed a
>taste for reds. But unless someone comes up with a white with resveratrol,
>I'd like to give red a go.

>Any suggestions?

If it's only the reservatols and terpenols you're after, you
can take grape supplements. I take two (Country Life Grape Complete,
which is pricey and but is made from grape skins as well as
seeds, and Trader Joe's Grape Seed Extract which is cheap
but doesn't have the skins).

For red wines, the ones with the most reservatol are made from
the Tannat grape, such as Madirans or Irouleguy's, so in theory
a small amount of these wines should do you as good as larger
amounts of randomly-selected red wines.

As for red wines that taste more like whites, there aren't
too many, but a Pinot Noir from Alsace might be closest.
(Off the top of my head, I'm sure there are others.)

Steve

"Felice" > ha scritto nel messaggio
. ..
> Does it exist? I've been drinking white for years and have never developed
> a taste for reds. But unless someone comes up with a white with
> resveratrol, I'd like to give red a go.
>
> Any suggestions?
>
> Felice

Check out some Pinot Noirs. Remember each label will be different.

Felice wrote:
> Does it exist? I've been drinking white for years and have never developed a
> taste for reds. But unless someone comes up with a white with resveratrol,
> I'd like to give red a go.
>
> Any suggestions?
>
> Felice
>
>

Maybe a blush wine like white zin might be what you're after.

Steve Pope wrote:

> Felice > wrote:
> If it's only the reservatols and terpenols you're after, you
> can take grape supplements. I take two (Country Life Grape Complete,
> which is pricey and but is made from grape skins as well as
> seeds, and Trader Joe's Grape Seed Extract which is cheap
> but doesn't have the skins).
>
> For red wines, the ones with the most reservatol are made from
> the Tannat grape, such as Madirans or Irouleguy's, so in theory
> a small amount of these wines should do you as good as larger
> amounts of randomly-selected red wines.
>
> As for red wines that taste more like whites, there aren't
> too many, but a Pinot Noir from Alsace might be closest.
> (Off the top of my head, I'm sure there are others.)

FWIW, some white wines are made with red grapes. The difference in the wine
making process is leaving the skins in with the juice while it ferments. Hence
Champagnes are designated Blanc de Blanc for wines made with green grapes and
Blanc de Noir for those made from red grapes.


It is difficult to recommend a red wine for someone who prefers white because
they are so different, and it is hard to tell what someone will like. People who
have not developed a taste for wines tend to prefer something on the sweet side
while experience wine drinkers tend to prefer dry wines.

Personally, I prefer white wines for sipping, and I usually have whites with
poultry and fish. For red meats I prefer a hearty dry red.

Felice > wrote:

> Does it exist? I've been drinking white for years and have never developed a
> taste for reds. But unless someone comes up with a white with resveratrol,
> I'd like to give red a go.
>
> Any suggestions?

Try Beaujolais.

Victor

Dave Smith > wrote:

>Steve Pope wrote:

>> Felice > wrote:
>> If it's only the reservatols and terpenols you're after, you
>> can take grape supplements. I take two (Country Life Grape Complete,
>> which is pricey and but is made from grape skins as well as
>> seeds, and Trader Joe's Grape Seed Extract which is cheap
>> but doesn't have the skins).

>> For red wines, the ones with the most reservatol are made from
>> the Tannat grape, such as Madirans or Irouleguy's, so in theory
>> a small amount of these wines should do you as good as larger
>> amounts of randomly-selected red wines.

>> As for red wines that taste more like whites, there aren't
>> too many, but a Pinot Noir from Alsace might be closest.
>> (Off the top of my head, I'm sure there are others.)

> FWIW, some white wines are made with red grapes. The difference
> in the wine making process is leaving the skins in with the juice
> while it ferments.

Right, that's an important point. A lot of the terpinoids and
polyphenols that might help cholesterol/cardiovascular health
are in the skin. So drinking a blanc de noir Champagne is
not likely to help out, same with a white Zinfandel.

> It is difficult to recommend a red wine for someone who prefers
> white because they are so different, and it is hard to tell what
> someone will like.

That's right, although you can make some broad guesses -- e.g. many
red wines have lots of tannins, many do not but almost no white
wine does, so a highly tannic red might not be a great recommendation.

Steve

"Felice" > wrote in message
. ..
> Does it exist? I've been drinking white for years and have never developed
> a taste for reds. But unless someone comes up with a white with
> resveratrol, I'd like to give red a go.
>
> Any suggestions?
>

Merlots are to a great many white wne drinker's liking.

Paul

In article >,
says...
> Does it exist? I've been drinking white for years and have never developed a
> taste for reds. But unless someone comes up with a white with resveratrol,
> I'd like to give red a go.
>
> Any suggestions?
>
> Felice
>
>
>

I love Pinot Noir. It's a fairly dry red wine.

But then I also like fruity wines too.

Steve Y wrote:
> I actually started to write an answer and then realised that if the
> tables were turned and someone asked me why I don't drink white, I would
> struggle to answer. I guess I just don't enjoy the vast majority I am
> offered and tend not to eat foodstuffs traditionally associated with
> white wine so have given up trying.
>
> If you leave the red for me, I'll leave you the white, OK ?
>
> S
>
> Felice wrote:
>> Does it exist? I've been drinking white for years and have never
>> developed a taste for reds. But unless someone comes up with a white
>> with resveratrol, I'd like to give red a go.
>>
>> Any suggestions?
>>
>> Felice
>>


Beaujolais. Or for a cheap wine that's good and not too severe,
Inglenook Chianti (my favorite pizza wine.) Some people here recommend
Carlo Rossi Paisano for a drinkable cheap red wine, but I tried it once
and thought it was too sweet. But maybe you like sweet...

HTH, :-)
Bob

zxcvbob wrote:
> Steve Y wrote:
>> I actually started to write an answer and then realised that if the
>> tables were turned and someone asked me why I don't drink white, I
>> would struggle to answer. I guess I just don't enjoy the vast
>> majority I am offered and tend not to eat foodstuffs traditionally
>> associated with white wine so have given up trying.
>>
>> If you leave the red for me, I'll leave you the white, OK ?
>>
>> S
>>
>> Felice wrote:
>>> Does it exist? I've been drinking white for years and have never
>>> developed a taste for reds. But unless someone comes up with a white
>>> with resveratrol, I'd like to give red a go.
>>>
>>> Any suggestions?
>>>
>>> Felice
>>>
>
>
> Beaujolais. Or for a cheap wine that's good and not too severe,
> Inglenook Chianti (my favorite pizza wine.) Some people here recommend
> Carlo Rossi Paisano for a drinkable cheap red wine, but I tried it once
> and thought it was too sweet. But maybe you like sweet...
>
> HTH, :-)
> Bob
>

I'm partial to Carlo Rossi's Burgundy. I buy it by the jug and decant it
into a crystal bottle I bought on sale at Marshall's. No one has
complained yet <vbg>

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Felice wrote:
> Does it exist? I've been drinking white for years and have never developed a
> taste for reds. But unless someone comes up with a white with resveratrol,
> I'd like to give red a go.
>
> Any suggestions?
>
> Felice
>
>


A non-tannic red should do the trick. Some merlots are quite nice.
Tonight we had a California tempranillo, Black Hawk Ridge from Lodi,
that I really liked. I don't care for tannic wines, either, or very
acid whites.

gloria p

On Fri, 6 Jun 2008 15:57:19 -0400, "Felice" >
wrote:

>Does it exist? I've been drinking white for years and have never developed a
>taste for reds. But unless someone comes up with a white with resveratrol,
>I'd like to give red a go.
>
>Any suggestions?
>
Merlot is a good variety to begin with. They tend to be mellow and
won't offend the taste buds.

--
See return address to reply by email
remove the smile first

"jmcquown" > wrote in message
...
> Felice wrote:
>> Does it exist? I've been drinking white for years and have never
>> developed a taste for reds. But unless someone comes up with a white
>> with resveratrol, I'd like to give red a go.
>>
>> Any suggestions?
>>
>> Felice
>
> Had a nice merlot, Citra was the name. Also Australian Yello Tail which
> cab
> sav was good in the Pasta Primavera
>
> Jill
>
>
And both are inexpensive.