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+--- Thread: recommend a red? (/thread-17823.html)
- NVguy - 01-02-2004
Thank you all, very much.
[This message has been edited by NVguy (edited 01-03-2004).]
- Innkeeper - 01-03-2004
Hi NVguy, and welcome to the Wine Board. You might try gamay. This is the wine used in Beaujolais. Look for Beaujolais Villages from '01 and '02. Also look for some of the "Crus Beaujolais" from the same year. They have names like Fleurie, Brouilly, Julienas, and Morgon. By Burgundy, do you mean the pinot noir based wines from the Burgundy region of France or the Faux Burgundy from California sometimes referred to as Hearty? Pinot noir, whether from France or California can be a very refreshing wine, and in at least one report has more of the beneficial components of red wine. Look for Villa Mt Edan and BV Coastal Pinot Noir from California, and Joseph Drouhin Laforet Pinot Noir from Burgundy.
- wineguruchgo - 01-03-2004
Hi There!
I have been drinking red wine for years and in truth, I have a really hard time drinking them without food. The only wines I can drink without food are the lighter style wines such as Pinot Noir or Beaujolais that Innkeeper mentioned.
I believe if you have a big, fat steak in front of you that you will be able to handle the wines a lot easier. Many wines out there today are "hot and spicy". That is really hard to drink when you don't have food in front of you.
I might get blasted for this, but try putting the wines in the fridge for a little while to cool them down. Most red wines aren't supposed to be consummed at house temperature (72 degrees). Technically they should be 65 degrees.
Please don't give up! There is a wonderful world out there to explore and it really is good for you!
- Drew - 01-03-2004
Well said!
Drew