BTW, merlot & chardonnay are a pretty safe combo for banquet - good for steak and poultry. Chardonnay "may" be a bit too sour for seafood, but certainly depends on what sause/taste the receipt is. Ususally serving with fish has no problem.
I have tried couple of the regular Jackson Triggs white wine, for some reasons several hours after I drank my finger joints turned numb and red, I thought it has to do with some sort of allergy (sulphide??)... I do have the same problem with some white wines, but for Mission Hill and some small wineries (eg. Sawmill Creek), so far so good, nothing happens...
BTW, I don't think any Canadian red or white wines should worth more than $100 mostly because they are not capable for aging (most parts associated with the tanin content), do you agree? For that price tag, I have a wide selections around the world...
If syrah from Australia can't satisfy you, you hardly find others that can fit you easily.... North american syrah is very scary IMO... Like you, if I can choose I usually skip syrah from my list... Merlot and cabernet (I like merlot better) are top pick for red...
BTW, usually at gathering, I choose Mission Hill for meals; for tasting I usually choose wines from Du-Pape (the most cost effective and almost no disappointment so far, fruity, complex, within budget (sub-$100) you name it)...
發表於 2012-2-22 01:13
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Like you, if I can choose I usually skip syrah from my list... Merlot and cabernet (I like merlot better) are top pick for red...