wine lists?

[Thomas]

To be short (and I am) Randy said many things that are absolutely right on.

One of the reasons I think Rielsing is a most versatile of wines is its great fruit quality to off-set its often high acidity. The salad vinegar discussion illustrates that point.

In general, structure and texture is what I look for to match wine with food. Quite often I pair like with like and quite often I pair contrasting wines with foods, and quite often I am surprised by the results.

The books can help oen to udnerstand why such and such wine either fights or joins with a food, but the palate truly is a unique thing; some people's mouths defy the books....