WineLovers Discussion Group

I generally prefer reds because they tend to be less sweet than most (but not all!) whites, and to me reds hold more of the flavors that I like, the deep, robust, intense flavors. Gail is the opposite, she prefers whites, or the sweeter reds. The tasting event on tap for us on October 12th will be for both of us the first chance to taste numerous wines of all types against each other.

Red because white's almost never smell or taste like black currants, horse blanket, or raspberries, or have substantial tannins.

A year ago I would have answered red, primarily because I got serious about wine because of the health benefits for older white males with higher cholesterol levels.

I've started drinking a bit of white, and enjoy them very much, so I answered that I have no preference. Intellectually, whites are a whole new world to explore -- reds are still apparently the healthier choice, although the alcohol in white may have some benefits in my cohort.

Can't say I prefer one over the other, because it all depends on what I'm eating -- I rarely drink wine (other than dessert wine) without food.

Started out with mostly reds, but often found that it didn't go well with the food I like, especially spicy and Asian food. So I began drinking a lot more whites, especially German riesling. Over time, German riesling has become a much bigger part of my humble wine collection, because it is so food-friendly.

cheers,
al

I'm here to fight for unappreciated white.
It goes better with food I eat every night
Much of it has less alcoholic bite
So I'm still awake to turn out the light

I know...bad, but I really do prefer white. I love red wine, but I eat so many lighter food s and Asian inspired dishes that white wine fits my life better than red. If sent to a desert island I would take lobster and white wine before steak and red.

Robert R. wrote:I generally prefer reds because they tend to be less sweet than most (but not all!) whites.

Most white wines are sweet?

Where do you buy your wine!

Reminds me of an actual conversation I took part in at a wine shop tasting a few years ago:

Taster: "I don't like this wine. It's too sweet."
Me: "It's completely dry. There's no sugar in it at all"
Shop Owner: "That's true. It's a dry wine. You're tasting fruit."
Taster: "Well then I don't like fruit!"
Shop Owner: "The beer section is right over there."

I answered that I prefer whites, because generally, the emotion with a great white wine (let us say a Montrachet DRC for example) is greater than the emotion with a great red wine (La Tache DRC for example).
Many times the emotion was greater.
Of course I like reds and whites, but whites are more emotional.

I like both and have respect for both, but most of my "winegasms" have been red - for every 3 I have, 2 are red. I guess, too, I should say once I have a beautiful experience with a white I immediately seek out a great red to follow it. Lately I have been having decadent love affairs and sinful flings with bubblies!

I like both. Most of my wine drinking is done as an accompaniment to food, thus the wine choice is guided by the food. Occasionally I will have a glass of wine as an aperitif and it is usually a white.

It seems a lot of comments point to food pairing, there is also the weather. If hot I prefer chilled whites, If cooler then reds - always depends on the food as well, which also generally matches the weather.

As a side note, red wines have far more tannins generally and are therefore supposedly more healthy (I think Bob commented on the health factor).

I prefer red to white. However, I think whites would go better with the foods I prepare. My favorite white is Viognier. I also like Riesling a lot. I'm inspired to try more whites b/c of this thread. I think my husband would like them more than the reds I buy.

For me the range and variation of flavors, both intense and subtle, is greater with white wine. Terroir nuances, minerality and acidity are traits that really fire me up. I generally prefer relatively delicate wines and have a strong dislike of high-alcohol. About 60-70% of the wine I drink is white. The reds I find most exciting are Pinot Noir and Cabernet Franc -wines that I think most people (in the US or Australia anyway) would consider 'wimpy'. Precision is better than power.

Red wine preferred here: Big, bold and inky red.

I really only like to drink a few whites: Sauvignon Blanc, Pinot Grigio, Fume Blanc and dry Riesling/Gewurztraminer.

Though, if you're pouring, I'm game for pretty much anything