Recipes

[elizabethl123]

RED OR WHITE FOR ME MY SON MAKES HIS OWN WINE  NO PRESERVATIES IN IT   HAS MANY PEOPLE WHO BUY IT    

[ScarletDove]

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@ECBG wrote:

Tannic acid gives me a terrible headache!

I'm a Berringer White Zin gal.  Very cold!  Love those little plastic icecubes I get at Bed, Bath, and Beyond or amazon.

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@ECBG    Same problem with red wines in the glass, nasty headache..... I can use red wines in cooking and have no problem .....

And, I too belong to the Berringer White Zin club.....have loved it for years....I like it room temperature.  Cheers!

[ECBG]

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@ID2 wrote:

Its gotta be only white for me. I really dislike any red wines. I actually put ice in my favorite, Berringer White Zin, when drinking. Yes it waters it down but I love my wine being extremely cold. I'm loving Reisling from my local wineries that upper MI is known for. 

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@ID2,OH HONEY!!!!!  Run down to Bed, Bath, and Beyond (3.99) and see if they have any plastic icecubes left, Girl!  If not order off of Amazon!

[sunshine45]

if i am drinking wine, i prefer chardonnays......preferably sonoma cutrer or kendall jackson......but i have a list of other brands i love.

i also enjoy rieslings.....preferably monchhof.

[jannabelle1]

A nice Riesling or Pinot Grigio (whites) are my preference. Chardonnay and dry red wines give me a horrible headache, so I stick with the mild white wines and truth be told, I like white zinfandel, too. The afficionadas would gasp, but to each her own!!

[LIG1]

No question, RED! 

[VancouverUSAgal]

Red gives me headaches and nasal congestion, but I gave up all alcohol when I was diagnosed with diabetes 18 years ago. Although I used to drink wine nightly, I can honestly say I don't miss it and would rather eat my calories than drink them.

[AuntG]

Now that I no longer get red wine headaches, I drink both.  Prefer white over red.

[GenXmuse]

I get terrible headaches with red wine so I drink white wine.

Sauvignon Blanc is my favorite because it's dry and not too sweet 

[trenet]

Provençal Rose, Sancerre. Oregon Pinot Noir.  (Love with filet mignon)

French Burgundy (when I can afford!).   Usually depends on what I'm eating.  

Italian wines with Italian food. Brunello di Montalcino, Barbera (especially with meat sauce), Chianti Classico Riserva, aged Barolo. 

And, of course, Champagne: Billecart-Salmon Rose, (love when I find in half-bottles for afternoon treat just for me!) Gosset champagnes are wonderful- even their entry level called "Excellence" (at about $35-45 per 750ml)  is better than many that cost far more.  

It also makes a wonderful Kir Royale- just put about a teaspoon of cassis in the bottom of  your champagne flute for just a blush of colour and flavour. Good way to finish off your 2nd,or even 3rd day,  open champagne.  (Le Creuset has a good champagne preserver cap to help keep it bubbly.