Your wine preferences & any changes over time?

[smilingcat]

Do like Alsace dry Riesling. It's good that most don't know that really good Riesling is dry. It really goes well with good bratwurst and cabbage.

I'm not a wine snot!!

[Skippyak]

I find it very hard to get out of the Australian aisle for reds and sticky wines, I don't mind NZ Pinot Noir and US pinot grigio. But if it is red in my house, it will be Aussie. Shiraz, cab, merlot etc, I used to love sparkling shiraz, chilled on a hot night, but I overdid it.

[shootingstar]

I'm not a wine snot!!

I can only drink 1/2 glass of wine before I start to get light-headed/flushed --so if I really don't like a wine after 1-2 sips, then it's not for me. Every sip counts for me because of my bodily reaction.
I don't drink beer and because of my lower bodily tolerance to alcoholic drinks, I don't want to try different beers.

I used to be embarrassed, even somewhat annoyed by my problem. But at this stage, it's probably a saving grace to me, health-wise. Seems like hereditary trait too since most of my family can't tolerate much alcohol either like me.

[Crankin]

It would be very hard for me not to be able to drink wine. I rarely have more than one glass, and it's become somewhat of a hobby for DH and I (reading about and learning about new wines). I like beer, but I am not so thrilled by mixed drinks. Most of them taste like medicine to me! I will have a good Mojito in the summer, but that's about it.

[shootingstar]

I'm such a baby about mixed drinks. I haven't evolved beyond a brown cow --milk/cream mixed with Kahlula(?).

I just content myself when my partner does some neat stuff --ie. beating in a touch of sweet white wine into whipping crème. It makes an elegant topping for a special dessert! Or creatively pouring in a jot of red wine in his homemade cooked fruit compote of rhubarb, raspberry, blackberry/blueberry that has been cooked with ginger root, honey, etc. His mother (from Germany's wine growing region) knew how to creatively use wine for baking and cooking at times.

[zoom-zoom]

In my 20s my wines of choice were sweet…muscato, sweet rieslings, etc. Now I can't stomach anything that is not DRY. Even medium-dry is too sweet. Just the thought of muscato makes me queasy. I also am a big fan of IPAs -- the hoppier, the better. Used to like wheat beers, but I find most of them to be too bland, nowadays.

[shootingstar]

I am not sure about the rest of the Northwest Pacific areas, but British Columbia does produce 4-5 different blackberry wines. Even the Germans (direct from Germany, not immigrants) I met, found it unusual and good.

It tastes like a light port (not that I drink other ports).

[Norse]

Do like Alsace dry Riesling. It's good that most don't know that really good Riesling is dry. It really goes well with good bratwurst and cabbage.

I'm not a wine snot!!

I love a good, crisp, dry Alsacian Riesling with spicy or German foods - can't stand the sweet whites, but I thought they were just fine when I was much younger. For me, it's all about what food am I having with it, and what is the season? Summer, more dry crisp whites and roses; winter, mostly reds - I especially like the French Rhone-style wines and French, Washington and Oregon burgandies/pinots. Not much of a fan of California reds as they tend to be too heavy in the alcohol department and not as food friendly.

As they say at my local wine shop (grocery stores cannot sell alcohol here): A day without wine? Why bother?

[Crankin]

I love, love, love dry rose wine. I drink it in the summer, but also with some types of Italian food all year round. Good rose is so different from the sweeter stuff and most of all, from that horrible White Zinfendal. I also love rose sparkling wine.

[Norse]

White Zin is not rose. My very recent ex brought a bottle of white zin over on our second date. That should have been clue.