Fnord wrote:
BTDT wrote:
There wasn't an option for none of the above. I'll try all sorts of wine at parties, but haven't found something that I'd buy. I do have a bottle of brandy that I use mostly for cooking.
Have you tried any wines that were
not made from grapes? Cranberry wine has an exceptional tartness that goes well with red meats, while pear wine has an ephemeral lightness that does not impose itself upon the palate.
Cooking red wine goes with meats, white with fish and I personally drink anything that isn't dry and highly vintage like Port or Malbec.
Anything from Australia makes me sick and I don't know about being a wine merchant but I know where the fermentation process is likely to take place. I like fruit or grape juice, but anything in a flavoursome dish has to add some wine. If you like condiments on the side there are plenty within reach in your local farm deli. We don't stock a great supply of the pear type wines, but I'd like to see some more of it shipped in over here, preferably before a crash supply falls in the industry.