- Aug 26, 2011
- Reaction Score
Here you go. I expect it to be moved to the Food and Travel forum at some point, but I'll call out @storrsroars , @Umami Zen , @nomar , @Drew , @Waquoit , @Deepster , @Duncan Idaho , @UConnfan4ever , @Ewekon , @husky99 , @August_West , @Huskybass , @Peacefrog , @methodology , @dvegas , @Zissou , @NJHusky , @Drumguy , @ColchVEGAS , @Apollo and @tzznandrew as among those who have shown an interest before.Do we have a wine thread? Do we need a wine thread?
So, I've been getting a lot more into Alsatian whites and Austrian reds lately.
A new one on me was Zweigelt, a dry Austrian red that is relatively inexpensive, low tannins, good fruit and is a very good food wine--especially with barbecue. Definite easy drinker and crowdpleaser. Anyone else had this before? If not, check it out.
As for the Alsatian whites, Pinot Gris, Pinot Blac and Riesling, which, contrary to much public perception, is crisp, dry and minerally (although some of the better ones have an interesting oily finish). Also sneaky good food wines.