Pinot Grigio imports

[Thomas]

I would not use the term "bashing" for expressing opinions about a wine or a winemaking practice. Having said that, I am aware of only two people using name-calling tactics: Tear Wah and Stevebody, who sometimes sound like the same guy, if you are guys--after all, this is the Internet, and you never really know...

So, to try to bring this into decent discourse once more, I am not a fan of food that is "fast." I am also not a fan of wine that is manipulated to make it "fast", that is palatable to people raised on sugar and salt instead of food.

Since I view wine as food, I believe my position is consistent. Too much sugar in the diet, whether in solid or in liquid food is simply manipulative. Sugar is the most simple sensation on the tongue--satisfying to some. But it hides a lot; sometimes it hides a lot of crap.

Now to Sciamitinit's point: I agree with him wholeheartedly. I have come across scores of consumers who have been drinking the over-sweet Chardonnays of California. The many who finally get turned off, or who simply move on to another taste preference, often say they have grown to hate Chardonnay. When presented with clean, crisp, unadulterated Chardonnay wine, they cannot believe it is the same grape.




[This message has been edited by foodie (edited 02-07-2003).]