On Mon, 01 Mar 2004 23:45:06 GMT, "Rich R" > wrote:

>Over the years, here is what I've come to believe:

Well, you ended the post with "WHY?" so you've invited some comment.
Here's mine.
>
>- most Americans eat really easy food every night. Comfort food? These foods
>do not call for the classic reds (Brunello, Cab, Left bank Bordeaux's.)

Most people of any nationality eat really easy food more often than
complex gourmet meals. Americans, particularly young professionals
(25-50 years old) tend to eat out more than dine at home. Dietary
habits vary considerably. Folks in urban areas, particularly
upper-middle-class areas, with access to a wide range of restaurants
will eat more wine-friendly foods. (It must be obvious that a Big Mac
and a glass of Grange probably isn't common.)

>
>Most Americans can learn to distinguish among fair wines and good wines and
>great wines.

How very egalitarian of you to acknowledge the trainability of "most
Americans.". Again, most people of any nationality can learn to
distinguish between good, great and plonk. Be sure when stereotyping
Americans to allow some latitude for individual taste.
>
>Most Americans would rather take their cue from Wine Spectator or Martha
>Stewart. But the most fun wines are in the 10-18 USD range.

Most Americans have never seen a copy of Wine Spectator and they only
know of Martha Stewart through TV coverage of her trial or by seeing
her name on towels and placemats at K-Mart.

Fun wines are found in every price range. People cluster around what
they can comfortably afford.

>
>There are some great white wines that are great as aperitifs: Pinot Grigio,
>Prosecco, Pinot Blanc, Moscato D'Asti.

Sure, and there are some great red wines that are great for sipping
before and after meals as well.
>
>Wine should be easy. But for most, it's not. WHY?

It is easy, and for most, the apprehension about doing the wrong thing
goes away quite quickly. In other words, the premise of your question
doesn't really hold up.



Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
Smithsonian Institution Press
ISBN #1-58834-103-8