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ChangeMe
Master of Wine
Posts:12891
 | | 11/29/2003 8:55 PM |
| | when serving rieslings (or any other white for that matter), do you start with dry and go towards sweet or sweet then dry? any help quickly would be great. | | | |
| stemor
Collierville, TN
Wine Thief
Posts:2810
| | 11/29/2003 9:30 PM |
| | Dry to sweet. | |
Cheers, y'all | |
| ChangeMe
Master of Wine
Posts:12891
| | 11/29/2003 10:09 PM |
| thank you to the gentle man from tennessee  | | | |
| TCK
Barrel Filler
Posts:1279
| | 11/29/2003 11:12 PM |
| Dry to sweet and then light to heavy.
Drink a Mosel before a Nahe | | | |
| ChangeMe
Master of Wine
Posts:11169
| | 11/29/2003 11:49 PM |
| | Do a little experiment, anthony. Save a little of a dry and a sweet Riesling. Try a sip of the sweet followed by the dry. It's almost impossible to evaluate the dry after the sweet. I remember an occasion with a number of forumites in NYC where I kept some sweet Alsatian Gewurtztraminer and sipped some before tasting a Pinot Noir. Big mistake. | | | |
| ChangeMe
Master of Wine
Posts:12891
| | 11/30/2003 5:34 AM |
| was this before or after the pizza hunt 
i actually didn't get to try the rieaslings tonight because my wife and her friend gobbled them up. | | | |
| ChangeMe
Master of Wine
Posts:11169
| | 11/30/2003 3:00 PM |
| | The only pizza hunt was with you. | | | |
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