TN: Rose Champagne, WA Syrah, Nahe

I seem to face this problem a lot. I'm not a fan of big, thick, over ripe, jammy swwt wines yet many of my guest not only like them but prefer these kinds of wines. Lately I've been serving two wines at a time to give a "yin and yang" type comparison of wines with food. Usually I'm in the minority preferring wines with more structure, more acidity and zip to pair with foods.

I'm generally happy to serve these to those who like them (I drank the Bremont through most of the meal). If I know someone likes bigger riper wines, I do like you and open 2 bottles at a time, everyone can choose. There's one couple we know where the husband always pours about a 10 oz pour of red, drinks it in 5-10 minutes, then pours another glass, drinks it over next 30 minutes, then kind of sits glassy eyed for rest of meal. We don't see them often, but I have learned to just put a bottle of whatever I have I don't want to drink myself at his end of table. :)

I have a guilty pleasure over the top wine the Michael David Petit/ Petite. I should not like it based on good wine drinking but it tastes so good it is hard not to like.

I like many of those style wines for a cocktail wine or if I'm enjoying a glass of wine in the evening but with meals I prefer wines with a bit more acid and a bit less fruit forward concentration.