Quote:
Originally Posted by TheRiddick
Rob,
When talking about YT it is not a question of dry or not, its simply that the wine is a chemical concoction produced by careful dialing in in a chem lab. Their own proud admission and marketing point.
Actually, I do like off dry wines, whites in particular, with spicy food (Oriental) as well as after dinner (Quarts de Chaume in particular and Pedro Ximinez with cigars, there is no better pairing, period).
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Nate,
Higher end Mondavi Cabs are good wines, but not as good as their competition at same price points. If you want to try a GREAT Napa Cab that is still flying under the radar for a long time now, buy a bottle of Paradigm. Best bargain around, IMO. If not in IL market they do sell direct AFAIK.
An interesting blend you may want to try is Parador, the components (varietals) sound like they should not work together, but the blend works really well, IMO.
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I was just making a comparison, not saying one was dryer then another, as far as the cab, Kendall Jackson makes one about the same price as the higher end Mondavi in which I think is a much better cab. I was just saying that for the under 15 dollar range, I can even get a French "45" which is even a nice "steak" wine, as a matter of fact... Hmmmm I might just have to pop over a 45 tonight....
And as far as an off dry white my wife and I enjoyed a nice Moscato from the finger lakes with mexican which I thought went well together.