Rant: Is it just me?

[Innkeeper]

Is it Willie Bucko now? Acutally we agree with both you and Willie on this one. That is in regard to to white wine and light reds. Oak (in moderation of course) can add a deeper dimension to medium and full bodied reds. The way the Italians treat barbera is a good example. They can make it an oak free delightful light red to go with a whole bookful of lighter food or pasta, and with a modest dose of oak transform it into a rich, almost full wine that marries with the richest dishes.

Whites are a different story all together. Have gotten to the point where we only drink chardonnay when folks drop by in the afternoon. Fortunately we have riesling. Or do we. In yesterday's newsletter, Dan Berger pointed out that riesling plantings have been reduced in both California and Washington. This is a very disturbing development. He also reports that in the Alsace, there is a problem with the dry wines not being so. Not that off dry is a problem, but it would be nice to know. German Riesling has risen in price far above everday quaffing.

So what to do? One can hunt for unoaked whites of grapes that normally get it; some New Zealand Sauvignon Blanc, some Macon Chardonnay, etc. Or we look for different wines such as midwestern seyvals, vidals, and chardonels. Or we can emulate WW and stick with reds, which is what we are doing more and more.



[This message has been edited by Innkeeper (edited 09-20-2000).]