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Wine (alt.food.wine) Devoted to the discussion of wine and wine-related topics. A place to read and comment about wines, wine and food matching, storage systems, wine paraphernalia, etc. In general, any topic related to wine is valid fodder for the group. |
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Hello all
Since I've asked a couple questions recently, I thought it would be a good idea to introduce myself. I'm a married guy (wife and four kids) in southern Vermont, USA. I've loved wine since I was old enough to drink it, though never really got too far into it. Started a very small collection, totaled about a case, about six years ago. At the time I liked Beaujolais-Villages, some light Cabs, and number one was Alsatian Gewurztraminer. After moving to VT and keeping only a few bottles from the collection, I found no one to enjoy wine with. Wife doesn't drink at all. Several months ago, my brother-in-law watched Sideways. He was so inspired by it that he came to visit, and declared we will now be wine aficionados. OK, no problem here. Since then, every week I have hosted a wine tasting/family meal for both of our families. Which is excellent, I love to cook, and of course wine :-) The good part of this is obvious - someone to enjoy wine with. Hardest part was getting brother-in-law off of the Pinot kick. Tasting pinots side by side every week gets a little tedious. Sideways, I love you and hate you... But thankfully now we have branched out into different wines. When I purchase a bottle of white, it's usually not embraced with open arms, though it does get tasted and enjoyed. The rose I have for today is really going to cause a stir... I happen to prefer reds as long as they are not too tannic, pretty much equal preference between a French style and California style. For whites, I still enjoy the rose and lychee nose of a good Gewurz, and Sauvignon Blanc on occasion. Only had one Chard which I enjoyed, but it was really, really good. I'm learning more about French wines, but Italian wines are still a mystery to me. And mostly I stick to the mid-grade wines, with the rare foray into the upper-mid grade offerings. After I get some more experience with coherent tasting notes, I'll be posting them. -ben |
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