Jenise wrote: Whatever it is, it's your current 'jones'. You can't get enough of it.
Paulo in Philly wrote:For me it continues to be French Pinot Noir. Recently had Drouhin's Clos des Mouches 01, which took me to a very happy place. Had it twice: once at home alone and a second time and another bottle shared with friends in NYC last weekend. I know there is more Burgundy wine to taste, but first I may need to find me a rich sugar daddy with a love for travel, opera, and more importantly, wine....
In all seriousness, I continue to be fascinated by wine in general, and how a wine changes. Earlier this week I had a Carignano del Sulcis of Santadi, which kept relaxing and opening up by the hour; by day three it actually showed more complexity and spice that was a lot more pleasing to me than on day 1. So this truly fascinates me about wine's evolution - luckily the wine got better with time.
Jenise wrote:We all go through phases. We try a little of this and a little of that. Then along comes a magic bottle, maybe something beloved years ago that fell out of favor, or some new wine discovery has cast a spell on you and now you are paying extra attention to that grape or growing area. Whatever it is, it's your current 'jones'. You can't get enough of it.
What, for you, is that wine right now?
White burgundy, here.
I just bottled a blend of Vidal-Vignoles-Cayuga. My current fascination is with Vignoles. This is the first time I've made it in about 15 years - hard to find.Carl Eppig wrote:...When they do their own thing as in a Traminette-Chardonel-Vidal Blanc blend, or eastern tried and true as in Riesling; they do OK...
GeoCWeyer wrote:I love it young, I love it old, and anywhere in between. It has become my go to red. I love old tempranillo once the oak has blown off and it has opened a bit with fish. I match it anywhere I can use an American Pinot Noir as well as with spicy dishes . It goes so well with Cajun foods.
Bill Hooper wrote:Hungary. Oh, and dry Muscat, and for that matter dry Hungarian Muscat.
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