Quote Originally Posted by OakLeaf View Post
That's funny ... as I learn more about wine, I'm getting over my prejudices against the sweet whites. No teenage soda pop, but with some foods, particularly spicy dishes, a wine goes better if it's not bone dry.

I think the cheap sweet whites tend to have a lot of propylene glycol and other additives, and maybe that's what you're having trouble with when you say "your body." They always taste really chemically to me, and many give me an instant headache. I do find I have to spend more for a drinkable sweet wine, where you can often get away with a dry red for $10 or less.
Quote Originally Posted by Crankin View Post
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.
These two. We've hit a subject that is near and dear to my heart and that's a discussion on wines! Rather than go into a big spiel on this subject, because if you let me loose I'd write volumes, let's just say that my wine experience has been an evolution. Started with dry and semi dry whites, moved to all the reds and, yes I love nearly all reds, and have come full circle to enjoying dessert wines including sweet whites. Like the dry whites too, particularly the Chardonnays from France without so much oak like American whites. Ahhh and a good rose is a treat for the senses and can be oh so delicate. Yes, the real rose, not that apparition called "white zinfandel." Overall, I like too many to mention because they all have a time and place and a certain food to go with.

Yeah, I can be a wine snob, but not about price - I've had expensive swill and it's still swill.

Ok, I changed my mind and I'll go with one all time favorite, Champagne because of it's versatility, you can serve it with an appetizer, dinner or apres dinner.