SC - Wine advice-OOP sort of

[LrdRas at aol.com]

In a message dated 97-10-05 16:46:47 EDT, you write:

<< Actually, the Livingston Cellars California sherry (if that's not
 oxymoronic) is amazingly drinkable for such a cheap price.  Can't say I've
 ever tried cooking with it, though....
 
 Slainte - >>

IMHO, if you are going to use bottom shelf sherries Taylor would be the way
to go. It is in the same price range as Livingston Cellars (E.g. Gallo) but
it does not have as much of the pronounced bitter aftertaste that Livingston
Cellars does.

A bit of advise tho'> you should never cook with anything that you would not
drink yourself. It is a much better idea to cook with the same wine you are
serving. I have seen  (and tasted the results of) so many people 's attempts
at cooking with a bad wine and then serving an ego inflated high priced wine
at the same meal. The whole concept is appalling. And, by the way, the price
of a wine has no bearing on it's quality. Price is usually based on how much
of a particular label the winery produced. For example, Walnut Crest Merlot
($5.99 Pa price) is infinantly superior to almost any merlot available at 3X
the cost. Likewise Napa Ridge Cabernet is ($9.99 Pa price) is a far better
Cabernet Sauvignon that the pricey Robert Mondavi ($19.99 Pa price) because
the Mondavi will not be ready to drink for another 5-7 years while the Napa
can be consumed now. Beringer's Chardonnay is a nicer chardonnay compared
with the popular Kendall Jackson which has a pronounced odor of rubber in the
nose.

One should be as choosy in their wine choices, whether for culinary purp[oses
or drinking , as they are in choosing produce or meat.

Posted for Les (Master Wine Taster) by

al-Sayyid Ras


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