Quote:
Originally posted by Learning2play+Apr 26 2005, 09:38 AM--></div><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>QUOTE (Learning2play @ Apr 26 2005, 09:38 AM)</td></tr><tr><td id='QUOTE'> <!--QuoteBegin-Tower@Apr 26 2005, 04:40 AM
Well, what scale do you follow for wine? In Canada we have 1-3 1 the driest, and 3 the sweetest.
I like mine dry. My favorite wine of all time is made by Brolio - Chianti Classico. Desert dry and great for red meat or red sauce. Really brings out the flavor. All I drink is red so I can't help with white.
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Actually in Alberta it's 1-99 with 1 being the driest and 99 being the sweetest.
Watch out giving information that you aren't sure of yourself. [/b][/quote]
That is not really fair either. While the entire scale is 1-99 - normal, drinkable, of-typical-taste, wines are ranked 1-3. As you no doubt know already, anything above a 3 is typically, although i know of a handful of quasi-exceptions, considered its own sub-group. And even those exceptions out there would only appeal to a VERY small minority of wine drinkers outside of desert times...
You would be hard pressed to find a single bottle of wine outside of the 1-3 range in a typical liquer store in Calgary, although again there are a few exceptions, mostly in the larger ones. Further, the scale 1-99 can be applied to all liquer beverages, whereas 1-3 more accurately reflects the table wine range within the broader range. If you stretched to the max the definition of 'typical wine' i am not sure there are very many of them above a 14, and among ice wines the range max is out not much above that....
For the original statement to only include a 1-3 range for the mainstream wine selection we are currently discussing is completely reasonable IMHO, and a harsh criticism of his willingness to give advice is a bit over the top. A simple addition to complete the original statement would have been more fair.
Claeren.
