On Tue, 14 Apr 2015 10:44:24 -0600, graham > wrote:

>On 14/04/2015 10:23 AM, Dave Smith wrote:
>> On 2015-04-14 11:59 AM, graham wrote:
>>> On 14/04/2015 9:45 AM, Dave Smith wrote:
>>>> On 2015-04-14 10:54 AM, graham wrote:
>>>>
>>>>>> Personally, I prefer some of the late harvest wines. It is sweet but
>>>>>> not cloying. Don't get me wrong about ice wine. It's great stuff.
>>>>>> They
>>>>>> tend to have a lot character and a series of tastes and sensations.
>>>>>> It's
>>>>>> just that a little goes a long way. It's not like a liquor where you
>>>>>> can put the top back on and it will be good for years. It's a very
>>>>>> expensive product that won't keep more than a few days after opening.
>>>>>
>>>>> Chill it well and drink it with freshly cooked foie gras.
>>>>
>>>> Way too sweet for a first course wine
>>>>
>>>>
>>> Not with FG!
>>> Last year in Bordeaux I ordered FG as a starter and the waiter insisted
>>> that I have a glass of Sauternes with it. He was right, of course.
>>
>> Oh.... "It" is Sauterne? We were talking about icewine.
>>
>I was countering the idea that sweet wine should not be part of a first
>course. Some icewines still have a decent amount of acid and are not at
>all cloying.
>Graham

Well Sauternes is indeed sweet, it's sauterne than may not be sweet.