Dries from the big sweets

[pemazel]

Gentlemen,

In another thread on LL I noticed some members liking the great sweet wines from the Sauternes - so do I. Most of them make brilliant dry wines as well (in small quantities though). Start your meal with 'Y' (d'Yquem) or ' R' (Rieussec) and end with the sweet version.

By the way: the great 'red' chateaux make wonderful dry whites as well: Pavillon blanc du Chateay Margaux, L'Aigle du Mouton Rothschild, etc. And do not forget the dry white Graves.

Paul

[RWS]

I love the white Graves, though I have great difficulty finding them.

[Concordia]

I have a few bottles of Ygrec sitting in storage. Will break some out this winter for a dinner party, I think.

The weirdest crossover I ever saw was a sparkling Bernkasteler Riesling, made some time in the late 70s or early 80s. Got it in a duty-free shop in Germany. Quite dry, but the merest whiff of noble rot-- in an Auslese sort of way. Wish I could get more.

[jcusey]

I love the white Graves, though I have great difficulty finding them.

Indeed. White Graves is one of my favorite white wines. Around here, you can always get the big names like Haut Brion and Pape Clement and one or two tasty inexpensive versions (eg Carbonnieux and Graville-Lacoste, the latter a very nice and very cheap Kermit Lynch import), but the pickings are certainly slim. It just isn't as salable as white Burgundy.