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Date: 2005-04-02 10:18:32
From: Raymond

Subject: Re: Hi Fellow Wine Buddies, I've a Question

Hi Dennis
Thanks for your reply. In fact I like both dry and off-dry styles depending
on situation. For sipping and relaxation over a magazine, I'll go for a dry
wine but for food - our kind of cuisine...very spicy Asian (Thai, Sze Chuan,
Indonesian, Indian, Malay), a bone-dry, full-bodied, heavily wooded wine
will just give your mouth an exploding sensation. I don't disagree with the
western concept of wine/food pairings. Rissotto and a dry Char for instance,
is perfect. As soon as you have "Chili Padi" in your food, you desperately
need a trace of natural grape sweetness to put out the fire.
----- Original Message -----
From: "Dennis Warrick" <denwarrick@hotmail.com>
To: <wineforum@wein-plus.com>
Sent: Thursday, March 31, 2005 3:10 PM
Subject: [wineforum] RE: Hi Fellow Wine Buddies, I've a Question


> Dear Raymond,
>
> I hope so: due to the residual sugar in these wines, after two glasses of
> the stuff you're destined for Hangover Hell.
> Live high, stay dry.
>
> Den
>
>
> >From: "Raymond" <raymd@singnet.com.sg>
> >Reply-To: wineforum@wein-plus.com
> >To: wineforum@wein-plus.de
> >Subject: [wineforum] Hi Fellow Wine Buddies, I've a Question
> >Date: Wed, 30 Mar 2005 18:45:21 +0200
> >
> >
> >Hi
> >Considering the global trend for Dry wines, do you guys or ladies
> >think the Lieblich style for Riesling will remain viable?
> >Will Germany stop the production of fruity wine (a mildly sweet
> >Spatlese for example) in the near future?
> >Regards
> >Raymond
> >Singapore.
> >
> >This message was created using the Web-based forum :
> >www.wein-plus.com/forum/
>
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