The trick to a decent red wine is not buying one full of sulfites. Sulfites
are used as a preservative and that's what gives you a headache in the
morning. There are plenty of decent reds available for between 10 and 12
bux/bottle. It's kind of a "go with your gut" kinda thing though. When you
do find one that doesn't taste or smell too acidic (vinegary) and doesn't
leave you feeling nausious the next morning, go out and buy a 1/2 or full
case (12 bottles).
Another trick is to have a relationship with your seller. Just ask "what's
decent these days for 10-12$ a bottle?" . Most sellers will gladly tell you
what's selling and what's not due to buyer response.
*RED* wine has the health benefits. IIRC: There are phytochemicals in
the skins of red grapes that are extracted when the grapes are pressed.
I'm really tired and can't remember what they are, I'd have to look it
I like "classico reserva" chianti wines - look for a seal (paper ribbon)
around the neck that depicts a black rooster (cockerel). I don't recall
what the organization is called, but it's the Italian version of the
French Appellation Controlee'. THese groups have strict rules regarding
the origin of the grapes and how/where the wine is fermented, and so on.
Wines are usually named by the region (well, European ones at least) but
can also be named by the grape. Pinot noir is a red grape; Burgundy is a
region of France known for its pinot-noir-based wines. I think
Beaujolais is a region, as well IIRC as Moulin au Vent and Chateauneuf du
Chardonnay is IIRC a grape, same for Zinfandel. Merlot is a blend of
differet stuff; I don't touch Merlot, don't like it one bit, so I can't
tell you anything about it.
I don't know a lot about wines, but I know the least about California
ones. since I prefer certain of the European wines. US wines are a bit
too heavy on the sulphur (preservative) for me. I'm not a "wine snob", I
just like certain things.
Youmight be interested in an Australian WHite Shiraz. It's actualyl
pink, but it's pressed from a red grape, but IIRC, without the skins, so
it has a lighter, fruitier taste than does red shiraz.
Anyway, I don;t know how much of this will be useful, but I'm always
willing to share what little I know, if there is interest...
For now, tho', I have *got* to shut off this computer and hit the hay
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