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

Whether for technical, taste related, or financial reasons (or a combo of all those) what do you currently much prefer to drink and/or consider is superior, French wines or Californian wines and please say why.

Reply to
Dave
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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.

Reply to
Mark Thorson

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.

Reply to
cybercat

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.

Reply to
bob in nz

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...

Reply to
Omelet

Argentina also makes some very good wines.

Reply to
Omelet

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

Reply to
Steve Y

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

Reply to
Bob Terwilliger

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.

Reply to
Ophelia
Reply to
Lord St.Helier of Gondwana

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

Reply to
Sarah
Reply to
Michael Pronay

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

Victor

Reply to
Victor Sack

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.

Reply to
Stan Horwitz

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.

Reply to
Ed Pawlowski

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

Reply to
Young Martle

Wow! You can drink at work?

Lou

Reply to
Lou Decruss

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

Reply to
Lou Decruss

Reply to
Ed Pawlowski

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