Reds and whites

[wineguruchgo]

Hello SG,

As you have noticed it's much easier to tolerate white wines than red.

Red wines do have a "stronger" taste yet this taste is tempered by food.

Pinot and Beaujolais are a great start for reds. If you find yourself grilling a steak or ribs I would venture into Merlot as well. Pour the wine into the glass for at least 1 hour before you are going to drink it and just let it sit there. When paired with food it is much easier to tolerate and appreciate.

Let us know how you do and if you have any more questions.