Thxs Steve. I won't give up on the reds. I think for the moment I'm just
a little reluctant to try another one, at least on my own dime lol. I'm
open minded though, and have good friends. So I'm sure they'll steer me
in the right direction. I'm gonna try a blackberry merlot next, and see
how that strikes me. Thxs again for your help!

>I don't really know the lowdown on the differences >between red and white
>wines.

Not sure how to read this; whether you mean you don't know the dirty details
or much at all - but the big difference between glasses of red or white;

White wine is usually best chilled. Chilled or cold red wine tastes foul
(alcoholic grape juice, ick) - try to serve at room temperature for reds.

Went to the states last summer and stayed with some friends... they took a
bottle of Blossom Hill Merlot and plunged it into the fridge for two hours
before dinner.... Those were the hardest smiles I've ever had to make...

Best of luck - and let us know how you get on. Will be great to hear from
ye.

Kim

On Sun, 28 Mar 2004 13:15:22 +0100, "Silent Raven" > said:

[]
] White wine is usually best chilled. Chilled or cold red wine tastes foul
] (alcoholic grape juice, ick) - try to serve at room temperature for reds.
]
]
Kim, I beg to differ. Some red wines are excellent chilled. Beaujolais or
Saumur come to mind immediately.

To the OP, just have a sip of this or that as opportunity affords. Your local
outlets may sometimes offer tastings, that's a good way to try a lot of new
things for little or no money. Tell your wine manager you didn't like his
rec, perhaps why if you can, he may have something you like better.
Once you find a few you like, you'll soon find more and more!

Good luck.

-E


--
Emery Davis
You can reply to
by removing the well known companies

> Kim, I beg to differ. Some red wines are excellent chilled. Beaujolais
or
> Saumur come to mind immediately.

lol - Well, I've been told thus on two posts, so definately I'm inclined to
believe it! Thanks for the suggestions; I think a trip to the good ol' wine
warehouse is in order. :-)

Kim/Raven (will be constant with 'Kim' from now on, sorry)

In article >,
says...
>
>On Sun, 28 Mar 2004 13:15:22 +0100, "Silent Raven"
.
>com> said:
>
>[]
>] White wine is usually best chilled. Chilled or cold red wine tastes foul
>] (alcoholic grape juice, ick) - try to serve at room temperature for reds.
>]
>]
>Kim, I beg to differ. Some red wines are excellent chilled. Beaujolais or
>Saumur come to mind immediately.

The concept of "room temp" comes from Europe, where the rooms are likely to be
about cellar temp, or a little above. In the US, room-temp is upwards to 85F.
>
>To the OP, just have a sip of this or that as opportunity affords. Your
local
>outlets may sometimes offer tastings, that's a good way to try a lot of new
>things for little or no money. Tell your wine manager you didn't like his
>rec, perhaps why if you can, he may have something you like better.
>Once you find a few you like, you'll soon find more and more!
>
>Good luck.

On telling the retail manager about the wine, I'd urge the poster to be as
specific as is possible. You needn't know "wine-speak" to communicate your
thoughts. Just saying, "I didn't like it... " doesn't tell the clerk anything
helpful, except that that was NOT the wine for the consumer. Give details: too
spirity, too bitter, too sweet, too sour, etc. will help define one's personal
tastes and help the clerk find better wines in the future.

Hunt

In article >,
says...
>
>>I don't really know the lowdown on the differences >between red and white
>>wines.
>
>Not sure how to read this; whether you mean you don't know the dirty details
>or much at all - but the big difference between glasses of red or white;
>
>White wine is usually best chilled. Chilled or cold red wine tastes foul
>(alcoholic grape juice, ick) - try to serve at room temperature for reds.
>
>Went to the states last summer and stayed with some friends... they took a
>bottle of Blossom Hill Merlot and plunged it into the fridge for two hours
>before dinner.... Those were the hardest smiles I've ever had to make...
>
>Best of luck - and let us know how you get on. Will be great to hear from
>ye.
>
>Kim

Ah Raven, you didn't mention Blossom Hill in your earlier post /US red wine
serving temps. You may have been lucky regarding that wine. The cooler temp
probably softened a lot of flaws. By the time you tasted it later, some
"aging" had taken place, and you found that favorable. Too bad that they
didn't serve a Merlot from Duckhorn in Napa.

Hunt

> wrote in message
...
> Thxs Steve. I won't give up on the reds. I think for the moment I'm just
> a little reluctant to try another one, at least on my own dime lol. I'm
> open minded though, and have good friends. So I'm sure they'll steer me
> in the right direction. I'm gonna try a blackberry merlot next, and see
> how that strikes me. Thxs again for your help!
>
Blackberry merlot? Is that a wine?
Sounds to me like grape juice mixed with berry juice...
Steve gave good advice - drink your whites at 50F, your reds at 62F and time
and experience will lead you to what works best for you.
Anders

In article >,
says...
>
>
> wrote in message
...
>> Thxs Steve. I won't give up on the reds. I think for the moment I'm just
>> a little reluctant to try another one, at least on my own dime lol. I'm
>> open minded though, and have good friends. So I'm sure they'll steer me
>> in the right direction. I'm gonna try a blackberry merlot next, and see
>> how that strikes me. Thxs again for your help!
>>
>Blackberry merlot? Is that a wine?
>Sounds to me like grape juice mixed with berry juice...
>Steve gave good advice - drink your whites at 50F, your reds at 62F and time
>and experience will lead you to what works best for you.
>Anders

Good temps for general white/red consumption. As for the blackberry Merlot, I
believe you are correct about the makeup. Some producer(s) is blending berry
juice with Merlot (what percentage, heritage, etc. I have not a clue), and
selling it packaged. This is kinda' like the "wine coolers" of some decades
ago. Though, never having tried one, I should not be too critical, as it might
just be a wonderful concoction - I just have my doubts.

Hunt