> 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