Wines for people who dislike wine

I always love when you go to a wedding and people say they don't like champagne. Serve someone a real French Champagne (redundant, I know) and they will change their tune.

Not cheap, though.

Coca-Cola.

There's always the rack. Or chemotherapy.

No, there are thousands of wines.

An Irish wine?

'Low tannins'? Is that like low notes?

No.

Good wine ain't cheap. Cheap wine ain't good.

I have found that people just starting out drinking wines tend to prefer the somewhat sweeter wines. Thats why I believe wines such as White Zinfandel are so popular. Next many I know try wines such as Chablis, Saugvingnon Blanc (Fume Blanc) etc. The trend then continues on to reds such as Chianti or Sangiovese, Merlots. After that their tastes often open up to most any finer wine. Thats just my observation!

My favorite Fume Blanc is Murphy Goodes reserve. I have not tried Dancing Bull's whites but I do like their Zins. Great value for the money.

A lot of people in the US who don't like wines think that:

-White wine is a butter/oak chardonnay bomb from California. -Red wine is a tannic mouth-puckering experience.

I would look for wines with more fruit in them. They often taste sweeter even when they are not, because we confuse the fruit taste with sweetness.

This may mean looking for wines from outside the US. For whites you could do worse than starting with sauvignon blancs from New Zealand (though the last couple years haven't been great) or from Bordeaux or the Loire for example. Rieslings from Austria, Germany and Alsace (and New Zealand). Lots of delicious wine in these categories in the $11-$15 range.

For reds, you could try experimenting with australian Shiraz or shiraz/cab blends. Maybe not the most interesting wines in the world at the low end of the price range, but they tend to have some fruit. If you are willing to go up to $20 per bottle, you could try Ridge zinfandels from CA (or other Ridge wines) for example.

And then there is Spain which has great values in reds and whites (as you've already discovered).

Once you start to know a little about what you might want, a good guy a good local wine store is a real resource.

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Any particular vintage?

Welcome, Sarah. If your hubby likes the Rueda, that's no surprise - Rueda is also made from Sauvignon Blanc. White Bordeaux from France also has (at least some) Sauvignon Blanc. Sauvignon Blanc from New Zealand is also very good. The Spanish red with few tannins that you refer to was probably made from Tempranillo. The Rioja region has made this grape sing like a bird. As for other wines, your husband might like Riesling, a white variety from Germany that is also done well in Washington state. Hogue is a Wash winery with great bargains. Also, Shiraz from Australia is a red that has few tannins but lots of fruit and (usually) a bit of black-pepper spiciness. Alice White is one of my favorite bargain Shirazes. Malbec is a French grape that flourishes in Argentina - look for Malbecs from the Mendoza region in particular. Finally, has your husband tried Port? Graham's and Cockburn's are just two of the Ports made in Portugal.

Hope this helps.

Dan-O

While there are many Chards like that from the US there are numerous great Chards that are not.

Is this saying that tannis are a bad thing? I myself do not care for reds that have almost no tannins.

This is misleading because traditionally reds from California tend to have more fruit than say France. Some people prefer one style over another. The big fruit bomb reds are well known in California.

No, it isn't saying that.

Well, I'm assuming (from the wines mentioned and from the OP's relative ignorance about wine) that they are at a lower price point than the big fruit bomb reds.

You'll also notice that I didn't suggest reds from France either.

People who like moderately priced CA fruit bombs (this doesn't really include me) can certainly suggest how the OP might find some of them!

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Generally that is true. The cheaper wines tend to have far less fruit, at least when it comes to reds.

I love the moderate to upper end bold fruity reds. Some California Zins such as Sobon, Karly, T-Vine etc. are my favorites.

After a short period of obscurity, our resident troll has emerged trying to disguise his identity.

Michael - you are a no-nothing snot of the highest order.

Go crawl back under your rock !!!!!

Sarah, Try Red Bicyclette Syrah or the Rose, both very well priced French wines with great taste, my wife didn't care for the New World Syrah, but fell in love with this one. Worth the try, so enjoy. Paul

Sarah,

Welcome. It is a nice thing that you are doing, exposing your husband to the world of wine. I hope that he has a most enjoyable journey.

Considering the vast array of flavor profiles in "wine," there should be many, that he will find to his taste. You already have some starting points, which is good.

In the Sauvignon Blanc area, I'd suggest that you try some of the California SB's, like the Groth. These wines tend to have a bit more fruit forward characteristics, and accompany food quite well. While I love NZ SB's, they are a bit zingy for some - my wife, for instance. As has been mentioned, Riesling, especially a well-made German Riesling (I'd go for a Kabinet level to start) is a thing of joy. If he likes them a bit fuller in body, then move on up to Spatelese.

In the reds dept. I would explore the Zins, as they are usually lower in tannins, have fruit forward characteristics, and also accompany food very well. Many very good ones can be had in the $25/btl range.

Again, as has been mentioned, the Aussie Shiraz are somewhat similar considering fruit and tannins. If the higher tannin wines seem to not be his thing now, I'd skirt Cabernets (Franc & Sauvignon), though some of the " juicer" Merlots might work well. My feeling, however, is that Merlot is a grape, where you "get what you pay for... " and finding an inexpensive Merlot is tough.

I really like the suggestions to seek out restaurants/bars with "wine flights," as you get to experience so much more for the time and the $ (or whatever). One of our greatest joys is doing a couple flights each, and trying everything. Can't always expect winners for your palete, but you get to try a bunch, without having to buy a mixed case.

Hunt

That's a nice idea. I have to find one of these places.

Jeff

And check with the larger local wine shops. Many do weekly or monthly tastings for free with 6 - 12 wines open. Many also do bigger tasings once or twice a year with 100 - 200 wines open, usually also free. It's not easy to try that many wines at once, but you can pick an choose.

Andy

NOT necessarilly true. Cheap wine CAN be good and expensive wine can be BAD.

Firstly, please pardon me if I'm quoting incorrectly. I'm new here and hope that this works! If anyone can offer a tip, that would be great.

Hunt mentioned: "In the Sauvignon Blanc area, I'd suggest that you try some of the California SB's, like the Groth. These wines tend to have a bit more fruit forward

characteristics, and accompany food quite well. While I love NZ SB's, they are a bit zingy for some - my wife, for instance. As has been mentioned, Riesling, especially a well-made German Riesling (I'd go for a Kabinet level to start) is a thing of joy. If he likes them a bit fuller in body, then move on up to Spatelese."

I too love NZ Sauvignon Blancs, but they may well be a bit confronting as first attempts - I agree. If I might offer an Aussie perspective (as it's what I do!).

We're getting better at SB, particularly in the Adelaide Hills, where I am based, though we're still lagging behind the Kiwis (which we never like to admit). However, a couple of the more economical SBs from warmer areas offer fuller fruit without the searing acidity and while the purists scoff, they are more gluggable and don't give you an ulcer if you drink them without food. The best example is Yalumba's Oxford Landing, which is sourced mainly from the Riverland. It's just a bit gentler, but always receives great reviews (Robert Parker's comments were good and James Halliday placed the 05 in his Top 100 wines of

I understand Australian Riesling is beginning to make an impact overseas and rightly so - it offers probably the best drinking value here for any variety. Clare Valley versions can be quite high acid, almost austere wines, but those from Eden Valley are much more delicate, floral/limey wines with an almost talcy texture. Orlando's St Helga and St Hallett are good examples.

Of the less common varieties, viognier could be a useful experiment for somebody looking to find a wine they like. It's fuller bodied with apricot and honeysuckle characters and a creamy, almost oily at times, mouthfeel. They can be quite expensive as the vines are very difficult to look after, but Yalumba Y Viognier is about AU$12 a bottle here and tears strips off the competition for value.

Reds are harder and a mouthful of black, tannic shiraz is maybe not a good starting point! Many do show greater fruit character, though. St Hallett Faith Shiraz and Schild Estate (both Barossa Valley) are good. If you have money to spend, are not wearing a white shirt and don't have to drive home, Greenock Creek's range of shiraz is sublime, with Alice's Block particularly good drinking on release (it will give you purple teeth). I challenge anyone to dislike it!

As starting points though, I reckon good options are off-dry whites, such as spatleses, or roses. Jacob's Creek has just brought out a beauty - like sticking your face in a bowl of cherries! Or search out Alicante Bouchet as a variety - pink juice, no skin contact so lower tannin.

Good luck with it, Sarah. Enjoy trying as many different wines with him as you can!

Cheers! Matthew