On Fri, 6 Jun 2008 22:12:49 -0400, "cybercat" >
wrote:


>NO! My mind is CLOSED!!
>
>Okay, I will try it. Maybe. But, honestly, consuming floral anything is a
>stretch for me.
>

Try one of my favorites..Viognier. It is extremely floral, and you
will immediately think you are going to be drinking a sweeter wine.
Then you taste it, and you find out it really isn't that sweet...it
can be pretty dry.

Same with some Rieslings...they do come in dryer styles..but they have
enough of a floral component that they go wonderfully with crab and
some other seafoods... In fact, some Rieslings I have tried were
actually bone dry...but had enough of a different character that they
went well with foods like crab and other seafoods that have an
underlying sweetness.

If you pair something with an underlying sweetness like crab with an
extremely dry white wine..you will get a real discordant note.. They
really don't compliment each other at all.

But this is something you have to taste to find out.

Christine