I'm curious to know

[VouvrayHead]

I really like Foodie's list. I would make 2 simple switches and one more little change, all with the HUGE caveat that he knows way the hell more than I do. But, since you asked for more feedback...

I'd switch Petite Sirah and Malbec, and I'd switch Chenin Blanc and Sauvignon Blanc. I'd also move the light-bodied style of Riesling up a notch or two.

And Viognier just puzzles me. I don't really like it where it is, but I can't come up with anywhere else I'd like it! [img]http://www.wines.com/ubb/smile.gif[/img] Who cares about how it feels in the mouth anwyay? Just so long as it smells good!

And, as Foodie said and WW reiterated, a huge amount has to do with wine-maker factors as much as grape factors.




[This message has been edited by VouvrayHead (edited 02-23-2010).]