Help Me Choose a Two Reds from this Wine List

I have been drinking the Saints and Sinners 2005 Viognier with asian fusion dishes since I purchased a case of it. It is a joint effort with a famous CA Viognier and Rhone winemaker together. This is a wonderful wine with asian foods and holds up well to even spicier fare. Even held up well to tequila lime chicken. Amazing nose and long lingering finish with some of the best fruit I've had in a Viognier. I highly recommend trying it with a Vietnamese french dishes.

OK, my mistake, but still seems way too much for a very ordinary bottle of wine.

Thanks.

hooroo....

It looks like I made a major error.

The list I was looking at was the Canadian list, not the Seattle:

On the Seattle site, the "favorites" they list are much more in line with suggestions herein (no prices, as one poster noted):

Muller-Catoir Riesling Spatlese "Gimmeldinger Mandelgarten"

Thank you all very much for the advice.

I haven't decided to buy my own / pay corkage or risk their list. It's known as an "overpriced" establishment, but the food is ambrosia.

I'll let you all know what I do.

Thanks again!

Matt S wrote:

Thats the problem. The 'best match' is subjective to ones taste. I do not agree there is any one best match for a given food. Everyone has differing tastes. The best match is the one the individual likes. Many people like only whites, or only reds, or only dry or only sweet. I will never drink a particular wine with a given food because thats what the consensus says is the best match. It's their match, not mine!!

I strongly disagree with that. I started out drinking sweet wines, then off-dry and now only dry wines. I also started mostly with whites. At the time I greatly preferred such wines. As my taste buds developed I switched to drier wines. Then I started drinking reds. My tastes have become more refined over the years. I no longer like sweet wines at all. I have tasted some very good sweet wines and liquors. They do have a great flavor but one problem. They are sweet and I just can't stand sweet wines. Dry wines just suit my tastes much better.

Thats true. Some foods just do not pair well with the wines I prefer. However, I don't care for many of the wines said to pair well with such foods. I just do not like sweet wines even if they are said to be the best match. In that case I don't have wine with that meal. I wait till after then open my favorite.

I can see how a Viognier would pair well with some asian foods. Generally I do not care much for Viognier. I go wine tasting often and always try them and always dump. I did taste one Viognier that I thought was outstanding. It was from Riddieu (sp) Winery in Solvang, California. It was absolutely incredible. But it was $45usd a bottle. I'd get more satisfaction from from some of my favorite reds for that price. But thats the first Viognier I did enjoy.

miles wrote in news:f6nOg.4110$AP2.2525@fed1read10:

I think you are confusing a couple issues. On one hand, I agree that you must drink what you like and what you believe matches with your food. On the other hand, you completely ignore the reality that wine matched well with food will result in both the food and the wine being better than they were by themselves. Try matching a high alcohol, high tannin red with the Vietnamese based food the OP ask about and both the food and the wine will come up lacking. They simply will not compliment each other. In this case they wil clash like finger nails on a chalk board.

Fair enough, although I'm not sure I'd equate "refined" taste with excluding all wines in the world except dry reds wines . But it means you are greatly limited in the foods that will match well with your wine. That's just life in the real world.

John