Dry Wines

[Thomas]

That's a good point. I assumed jimcoach meant red wine.

Of course, dry white wine contains a lot less tannin than does red; the other acids--malic and tartaric, mainly--are the operatives in "dry" whites.

But I am not sure whether or not jimcoach seeks sweet wine or dry wine--he seems to seek less tannic acid.

[This message has been edited by foodie (edited 01-05-2004).]