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+--- Thread: 1999 DeLOACH (/thread-5461.html)
- scrogg101 - 07-16-2002
please share your opinions and descriptions of this wine
- Innkeeper - 07-16-2002
Hi Scrogg, and welcome to the Wine Board. As you can tell by perusing the rest of this thread, there is not a lot of play on New World oak bombs around here. This is true of the "other wine board too." The reason is that most of the participants on these forums prefer drinking wine that goes with food. Many of those kinds of wines are good for quaffing as well, so why invest in those that do and those that don't.
From other of your postings, I see you work in a restaurant. Understand that this puts you in an awkward postion since many of your customers demand chardonnay. So, some oak bombs have to be in your reportory. You might also make available chardonnay without wood such as those from the Maconais and the so called "unwooded chardonnays" from Down Under. You should also make available other more food frindly whites such as riesling, sauvignon blanc (Sancerre and New Zealand SB), Vouvray, the Whites of Alsace, and some Italians beyond the proverbial Pinot Grigio such as Vermentino, Verdiccio, Gavi, and others.
For answers about quality and possible food matching of those you have listed here and others you may have on hand, recommend you e-mail Randy C. one of the moderators of this board. He has a broader mind on this subject that most of us, and will give you the straight poop.
- scrogg101 - 07-17-2002
Thank you Mr. Keeper. We do have alot of the wines you have discribed. Thank you for your comments.