champagneinhand
Posts: 10281
Joined: 5/30/2011 From: Upstate New York, California born. Status: offline
|
I couldn't vote for just 3, and some are so much part of where they are made and how the are made. Chardonnay really limited to Burgundy or BdB champagne. Chard from cA is generally horrible, but much of that is the over oaking and the clone. some from WA, NY are okay. The dessert version is bad. Riesling, best in Germany, but so many different styles, NY, WA, Alsace and Austria seem to have really good Riesling too. The sweet , sweeter and sweetest, are so totally different from the dry GG or American versions. Champagne blends, from Champagne....been very disappointed this week from CA versions, as they don't seem to age the same way. OR a touch better, and NY has big possibilities. Must have mineral. Sauternes and Tokaji are both stellar, when in their dessert form. Sauternes is Bdx Blanc in its dry form and very nice as well. Tokaji, can be a blend of Furmint, Harvesulu, and Muscat or PG. I love the inexpensive blend of blanc CdR. The heavy percentage of Viognier is great when blended with some Marsanne, Rousanne, a touch of Clairette and Cinsault. I've been disappointed by pure Viognier, but pleased by Rousanne from CdP and some WA seem decent. Marsanne and Rousanne can make great dessert wines, see SQN. Pinot Gris from Alsace are tremendous, especially when done in VT, SGN and SGN trie speciale Chenin Blanc was not on the poll, but can be tremendous in dry, Sec or Dessert version, but usually limited to the Loire Valley. Muscat can be spot on when appropriate whether sweet semi-dry or dessert wines. Vin du Constance is a great dessert wine. Greece makes some great white, especially from Santorini! I think you are missing so many varietals. Albinaro, Pinot Blanc, Pinot Noir Blanc. I have had great versions of all listed and some horrible piss versions, especially Italian Pinot Grigio. In serious dessert form German TBA, Tokaji Essenczia, PG SGN trie Speciale, and Chenin Blanc really are more like amazing grape based elixirs. The only desert wines that I haven't been very impressed with was a Chilean version of chardonnay and it wasn't bad, just not stellar. Vidal Blanc and Cab Franc blanc fall into that category as well. Not that I'm a fan of these but, Gerwurztraminer and Triaminette could be included as well as blends of Riesling and Svetlener make a good Alsace wine. If the question was rephrased in white dessert wines, dry wines or off-dry/semi dry or sec, could make the poll numbers much more informational. Please excuse varietal spelling errors.
_____________________________
As I age my finger tips seem to be bigger, my iOS keyboard seems to be less kind, and my need for wearing reading glasses has never been greater. I hope you are forgiving and can read between my lines.
|