CdL demi-sec?

I've never had a CdL labeled demi-sec, but I've had CdLs that I THOUGHT should be labeled ds. :) A bitch when you were opening for dessert.

I'd assume that a demi-sec CdL would show similarly to an off-dry Savennieres like the Baumard Trie Speciale. Nice for spicier food.

This labelling issue is a frustrating one. I've had CdL with no designation that was quite sweet, and a Moelleux that was totally dry. Same problem with Vouvray and Montlouis. I had a Francois Chidane Montlouis Clos-somethingorother with no designation that was a true dessert wine and another that was dry. Why can't winegrowers simply label %RS on the bottle? Or have a few hundred legal designations like Ze Germans? P.S. the last corked bottle I opened was a Pichot Vouvray Moelleux 1996 just this week. Dammit I hate cork!!!

Well, I'd expect the former, but the latter is bizarre. I don't think I've ever had a totally dry CdL.

Personally I think the "levels" provided by the germans are fine, usually without RS. Although more information is never a bad thing.

Anyway, I've never seen demi-sec on a CdL, so it will be interesting to try. I'll report back!

I poured out a couple of Rhones last week myself. :(

-E