Community Tasting Note
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acyso wrote: 83 points
May 26, 2019 - MDW BBQ (Chicago, IL): I'm pretty sure I'm never going to ever understand white Rhone. What possible meal could one want to eat with this wine? What's the use case? Why does it exist? It's not heavy-handed winemaking, but the wine is just so heavy, blowsy, low-acid, oily, and bitter...
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3 Comments
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Mike DePolo commented:
11/24/19, 6:21 PM - Well, I just enjoyed the hell out of thos wine with a braised Moroccan chicken thigh dish with apricots and raisins, and found that it paired perfectly. Different strokes, I suppose.
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Collector1855 commented:
3/25/20, 11:05 PM - I have the same issue Acyso with these heavy whites. And, as a matter of fact, also heavy reds like Amarone and thick Calif CabSav. The longer I drink wine, the more I understand why freshness and drink-ability is key to go with a meal.
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redhead6971 commented:
8/8/20, 7:56 PM - Simple Scallops with fresh butter and garlic. Try that, I am.