FoodBanter.com - View Single Post

Janet Wilder[_4_]

On 5/19/2014 5:27 PM, wrote:
> On Mon, 19 May 2014 16:59:09 -0400, James Silverton
> > wrote:
>
>> On 5/19/2014 4:07 PM, sf wrote:
>>> On Mon, 19 May 2014 13:43:34 -0400, Ed Pawlowski > wrote:
>>>
>>>> On 5/19/2014 8:25 AM, Dave Smith wrote:
>>>>
>>>>> The Chardonnays ;-)
>>>>>
>>>>> I have managed to turn my wife around on the stuff by getting unoaked
>>>>> Chardonnays and occasionally slipping in an oaked one.
>>>>>
>>>>
>>>> I prefer oaked. A CT winery has a good one. We usually make a day trip
>>>> to have lunch and then head to the winery to get a case.
>>>
>>> Enough people dislike oak that I've noticed that some chardonnays are
>>> now sold with words to the effect of "unoaked" in lettering you can't
>>> miss.
>>>
>> Actually, both oaked and unoaked can be good; just different. I like New
>> Zealand wines and I have found both types from the same vineyard.
>
> In the red category there are several nice Chilean ones too.
>
Don't leave out Argentina, either.

Chilean and Argentinian wines are really good

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com