Ranch Manager in Russian River Valley, Slow Foodie, Will eat or drink pretty much anything.

The one that is wet and currently in my glass.
More seriously I have drank a lot of good and great new world wines and sadly enough I really have yet to get into the overripe fruity oak bomb style that seems to dominate out warmer climates and am equally displeased with the overoaked. flabby over priced, over manipulated direction that the cool climate PN is headed. That being said I am still new world consumer who enjoys wines that are more fruit forward that complex and earthy. So that takes out a lot of the very traditionally popular French and Italian wines. (Sorry Bordeaux and Barolo). What does that leave me with, well see the list below. Oh and I don't really drink much Chardonnay. It's boring on the vine, it's irritating to make, and really I don't want any part of it.


Sparkles- Russian River Sparkling, Cremant de Bourgone, Cremant de Alsace, on rare occasions Prosecco
Whites - French- Sancerre and the other SB appelations, Vouvray, Muscadet, Entre de Mer!, Most of the wine from the Alsace
New World - Cali SB that don' t taste like Chardonnay, NZ SB, Rieslings
Germany- Rieslings, and pretty much everything else that has too much acid
Austria - Gruners
Reds-
France -Everything from the Rhone, Loire Reds (I love that acid)
Italy- Barbera!
Spain - Old Vine Granacha, Tempernillo
Cali- Cool Climate Non-Pinot Noir Reds (e.g. PS. Zin, Mer. CS, CF) , and pretty much the new world version of any of the varieites listed above especially Barberas and Tempernillos

Desert Wines- I have a sweet tooth so I pretty much will drink it all.

PS