mark lipton

Okay, Bill, I need some help here: I've always considered "unctuous" to
be a synonym for oily. How do you distinguish the two terms?

Mark Lipton

--
alt.food.wine FAQ: http://winefaq.hostexcellence.com

bi!!

Unctuous and oily are synonyms in a grammatical sense but I guess I
differentiate the two by quality. I guess I equate "oily" to 10W40
and unctuous to a lighter, smoother, richer, silky more glycerine type
of mouth feel as opposed to greasy or fatty that stays in your mouth
long after the wine is gone....like the feeling you have after eating
Wendy's fries.

dalew

I seldom like white Rhones. On the rare occasion that I like one, like
yours I generally discover the pricetag is over $100.

mike tommasi

Even Condrieu? Or Chateauneuf du Pape?


--
Mike Tommasi - Six Fours, France
email link http://www.tommasi.org/mymail

dalew

I'm no Viognier fan. I've liked a few Condrieus (Cuillerons, etc) but
never enough to actually want to buy more.

I own one bottle of CdP blanc. I have liked the Beaucastel Roussane
VV, but it again tends to run $100 now.

While I will gladly try any that are poured for me, white Rhones
(other than occasional cheapie like the $6 La Vieille Ferme ) do not
generally make my buying list. Just like wines from Jura, S. American
whites, Barossa shiraz, Pinotage, hybrids, German reds, etc. I don't
mind that others like better (nor do I think I've tasted the full
range of each). But in each category I've liked for value less than
50% of the wines I've tried, so I don't risk my money.

bi!!

I guess most of the white Rhones that I've drank in the last year were
in the $20-$30 category which meant that most of them were Condrieus
and some CNPs.