What do you currently prefer more, French or Californian wines and why ?

California, because the French wines I've tried have a sort of spicy flavor that I don't like. I don't know whether this is due to the grapes, barrel oak, or what. California wines have a cleaner flavor. I suppose some people must like the French flavor, otherwise they wouldn't make it that way.

Australian reds, california whites. French wines seem thin to me, either too dry and flimsy bodied or in the case of wines like Vouvray and other desert wines too syrupy. Australian reds (shiraz is my favorite table wine but I like most of them) seem better balanced. I also like one Hungarian wine called Egri Bikaver (Bull's Blood of Eger) that is a dry, full-bodied, blood red wine. The most suckass wines of all time are German wines, for me. The very best I have had were Spatlese or Auschlese, way too sweet. I have not had a wide variety of German wines. I do like Gewurtztraminer as a desert wine, it is at least spicy enough to offset the inherent sweetness.

On Sat, 1 Aug 2009 22:58:02 -0700 (PDT), Dave shouted from the highest rooftop:

Neither.

I prefer Australian reds because they're big, rich and very tasty.

I prefer New Zealand whites because they're divine.

Neither. French wine uses additives like the blood of unborn seal cubs (scandalously, I found this out this morning, they import this from Canada's maritime provinces), and California wine uses way too much butter so they are fattening, plus the butter comes from the Zimbabwean Giant Yak, which notoriously makes rancid butter. I prefer wines from the southern Sweden area of Skåne, they are totally natural.

If I only had a choice between the two, I'd choose California wines over French wines hands down. I have yet to meet a French wine I like. California wines are much, much more pleasant.

That being said, I also like Texas and Australian wines better than French and equally to California.

IMHO Battery Acid tastes better than French wines. Especially their Brut Champagnes... The very worst Champagne I ever had was a French Brut that cost $150.00 per bottle. The person that brought it to the New Years party bragged about it's price. He was a wine purchaser for some store and he'd gotten this one at a bargain price. It was one of the most vile things that has ever passed my lips!

I wish I could recall the name...

Argentina also makes some very good wines.

There is no such thing as Californian wine, it's just grape juice surely ;-)

Steve (Sitt> Whether for technical, taste related, or financial reasons (or a > combo

California wines. I like them better, though I wouldn't say I *much* prefer them, as your poll asks.

I also like German and Italian wines better than French wines. French red wines often seem "skunky" to me, while French white wines usually seem sour and watery. French dessert wines are acceptable, though.

Oregon is also making some very nice wines, as are New Zealand and Australia. Why didn't you ask about them?

Bob

I always choose Italian wine. I am never disappointed. I don't know how well it travels because no one seems to have commented on it, but do try some if you get the chance.

"Dave" wrote ..........

Dave, there is more to the world of wine than just France or California!

And, how on earth can you just say "France" when there exists such a vast difference in varieties and styles when comparing Bordeaux and Burgundy or Bandol - or the Loire and Languedoc - not to mention the Rhone and Alsace or Champagne???

Your question simply becomes a nonsense.

As a matter of the broadest generalisation, in my experience -

The very best Cabernet Sauvignon / Merlot / "Bordeaux variety" blended wines I have consumed have been French - however, I have had some excellent examples from California and Australia. The very best sparkling wines have been French - No other region or country gets within cooeee of Champagne. I have had some stunningly superb Syrah (Shiraz) from Australia and New Zealand - but, again, the very best experiences I have had have been from the Rhone. What about Riesling - such an array of styles - and so difficult to compare the wines of Alsace and Germany. But, in my mind, again, the very best Riesling I have consumed was French. Pinot Noir - Burgundy makes Burgundy - NZ in my mind now makes the best expression of the grape (but I am biased) Chardonnay - IME - the finest I have consumed was from Western Australia - I have yet to experience the epiphany which is Chablis or Bourgogne. Gewürztraminer - Alsace and NZ Sauvignon Blanc - NZ (Marlborough) may now be the spiritual home - but the best experience I had was - again - French. And sweet wines - France - but one cannot ignore Germany and Australia and Canada. Fortified - Spain, Portugal, Hungary and Australia! Zinfandel - California Nebbiolo, Sangiovese, Malbec, Tempranillo................!!!!!!!!

Why limit the subject? Why limit yourself!

st.helier

I agree with all of what you just said, apart from the Hungarian, which I've never tasted. German wines always seem to have a flowery taste, and I've never tried a nice French wine, although I haven't tried the more expensive ones. My favorite is a South African Shiraz or Merlot though. They do some great rich full bodied fruity wines that seem to just pip the Australian wines. (Waving to Cathy and ducking from Peter L!)

Sarah

Quite obviously Austria is totally unknown in NZ.

Let me tell you that Austria can make wines in major league quality in the Riesling, Sauvignon, and sweet (Kracher!) departments, and that furthermore with Grüner Veltliner we have an absolutely unique world class white grape variety.

M.

This kind of generalisation is nonsense, I'm afraid.

Victor

I agree. I am no wine expert, but when I am deciding which wine to buy, its usually based on factors other than the wine's origin. When I dine at a restaurant with friends though, we typically gravitate toward one of the Australian reds because of the value and the flavor.

Agree on the generalizations. Dumb.

If I'm dining locally, I often buy a local wine if offered. There are some rather good ones produced within 75 miles or so.

I just re-stocked my supply for lunch at work and bought some Australian because it is a good value.

Sorry Mike, but the unborn seal cub blood thing is the old way. Now the cubs are at least two days old.

Myron Seal Cub Blood Exporter

Wow! You can drink at work?

Lou

I like Australian reds. I'd say my favorite would be Rosemount Estate Merlot. It's also a great value. That said I've had wines from many other places that I've also enjoyed. I've had wine from Missouri and Michigan that were both very good.

Lou