by Well, as the best GG´s are among the worlds absolute best white wines, the world needs them. Did you ever read some of the fantastic GG notes from Gilman, Jancis, Fass?
Chears, Claus
Claus - I don't really look at their notes. I've tasted with Gilman from time to time and sometimes I agree with his notes and sometimes not, but they don't mean a lot to me. I like Lyle but I'm not particularly interested in his opinions on wine that I've tried and based on those, I'm not likely to take too much note of those I haven't. And ditto Jancis.
That's NOT a critique of them and I don't want this to be a thread shift, but I mean, I taste a few thousand wines a year and I'm comfortable with my palate. We can respect each other and have very different opinions on a wide range of things. I made a concerted effort to taste the GGs a few years ago and was repeatedly underwhelmed. I never said they were bad wines, just that I didn't find them compelling.
And I like dry white wines - Muscadet, Albarino, Furmint, Chenin Blanc. And even dry Riesling. Matter of fact, I'm happy to drink dry Riesling from time to time, from Australia, New York, Michigan and of course, Germany. But somehow Riesling, uniquely in the wine world, comes in such a variety of guises while still retaining its personality, that it's really something to celebrate. And off-dry Riesling works really well with a lot of German food - all the wurst and pork and veal just seems to call for it! And it really works well with pizza too.
