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Muscadet, Pinot Grigio, Sauvignon Blanc

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ethandron | 18:15 Wed 09th May 2018 | Food & Drink
35 Answers
How would you describe the taste of the above wines, generally?
I know they vary, generalisation isn't necessarily the best way, and I enjoy all three types, but someone I was talking to thinks they taste differently to how I taste them.

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@Islay....Good comment in the present position which prevails in AB.

My glass of boxed red plonk is therefore raised to you at this very moment.

Hans.
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I too enjoy a Riesling, in fact I confess to quite enjoying some of the rather retro German wines, he he!
Himself rather fancies those beers Islay, combination of two rather lovely tastes. He's currently trying to find another stockist of Hive whiskey, his currently fave.
Go for it Hans, I'm not easily upset...or red in any way.
Clover, I think muscadet is minerally, like sucking a stone (not that I've ever done that), Sauvignon is gooseberryish which I love, and I agree about Pinot, a bit bland but very quaffable, my go to wine in a pub.
Never had an Italian red I didn't like, there's just something about them..smooth and fruity rather than heavy and tanin ish, which some French reds can be.
All personal taste of course, but interesting to know how others find the taste of the same wines.
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I used to only drink Chardonnay, but find it tastes salty now, how weird is that? Also too thick and heavy. Or something..
Maybe you're right chanel5, the situation and occasion I'm sure must have some impact on how we view/taste wine. If we go to someone else's place for a 'do' I will drink whatever is on offer, at home I'm more choosy.
Go new world... fab whites coming out of New Zealand at the moment. Some smoother almost golden chardonnays from South Africa, Chile is producing very complex sauv blanc s very different and easy to drink, more white currant than gooseberry.
Thanks ethandron for being lighthearted about my earlier comments. I know from our past encounters that you are are a good sport.

Incidentally, Viv & I (oops that's a faux-pas) still serve to guests that wonderful Chicken Basque recipe you mentioned before my membership of AB !!

https://www.theanswerbank.co.uk/Food-and-Drink/Question926736.html

Hans. ☺☺☺
IMO they all generally taste like wine.
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Gotcha Hans ;) Never would have guessed!
Oaked Chardonnays taste very heavy to me. I used to tolerate a little bit of oakiness but prefer fresher wines now.
I prefer Southern Hemisphere to European. Anything German is a definite no. I'd rather go without any wine at all :)
I'd throw into the mix some blends like a Semillon-Sauv Blanc - the Sauv Blanc is dry, gooseberry and nettles, acidic and even more dry and an acquired taste (that I like). Now blend it with Semillon and you have those tastes cut with a slightly sweeter peachy/mango.fruity flavour and it also can be delish - esp with salads and fish.

Western Australia (Margaret River) and South Oz (Adelaide) make some really nice ones in the 7 to 15 pound range.....NZ and SA also starting to muscle in on the act.
All wines can be a matter of individual taste.

I remember seeing a TV programme many years ago when the merits of wine were being discussed. It was explained that 'fizz' could be a Carbonated wine which like lemonade had been subjected to 'injection' of carbon dioxide gas. Or it could be wine produced by the same method as champagne with a secondary fermentation after bottling; similar to Spanish Cava. Samples of the three wines were then passed to members of the studio audience.

Upon being asked what folk thought of the wine they had tasted, a very posh sounding lady said that it was all too evident that she had been given a carbonated concoction and would never serve such to guests at her house. The programme presenter then told the lady that she had been drinking Real Champagne at approx £25 per bottle.

Consequently, I avoid Champagne but do enjoy Cava; which at one time was known as Spanish Champagnge.

Hans.

Hans.

^^^^ Sorry that it sometimes happens, I have two Hans when signing off.
hopefully you don't have three hans then....I'll leg it out of here - on two limbs, me thinks......
years ago I was approached in shopping mall and asked to do a taste test between champagne and cava (Freixenet) which was just then being introduced to the UK. In the preamble bit where you are supposed to show yourself up as someone who can't tell one from t'other I told the lady I disliked cava and would never buy it....It was one of those setups where you try a glass and say what you think of it then the tester unveils the label with a flourish; imagine her surprise when i was easily able to pick out the champers from the cava. I doubt I could do it now as sinusitis has robbed me of some of my sense of taste. I can still tell if a soft drink has any kind of artificial sweetener in it though and that includes stevia.
Going back to white wine, DH and I had a rule to avoid like the plague anything that had lemony or flinty in the description and to run a mile from anything that had both...regardless or price or origin.
They are all semi-dry wines.
Might be of some help ethandron.
Many subtle tastes


http://www.winedryness.com/whitewines.html

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