All you Huet admirers...this is for you!

Again, thanks to Chris Kissick for a wonderful write-up. A very informative piece of thought/writing.

http://www.thewinedoctor.com/tastingsfo ... 0093.shtml

Sounds like fun.

I didn't know demi-sec had such a hard time finding its niche. But maybe that's because I'm predisposed to off-dry wines

More seriously, one often hears the knee-jerk stereotype that Vouvray is crap because it's all sweet. Which shows that off-dry wines do have a certain stigma. But it also shows that the off-dry stuff must be selling, even the low quality stuff, or else everyone wouldn't know about it.

Another excellent report from Chris.

It's sad about the commercial problem of demi-sec and in my modest way I contribute to it by rarely opening a bottle, consequently rarely buying. I love the best of them from Huet, Chidaine and Foreau but rarely have the rich fish and chicken dishes with which, as Chris says, they do so well. And when I do, the great off-dry German and Alsatian Rieslings are competing for the pairing slot.

Here in Belgium the mention "demi-sec" is shunned as if it means half-good. The excellent Foreau demi-sec is marketed here as Les Perruches. I wonder how many people are surprised when they open a bottle expecting a dry .

Another excellent report from Chris.
I love the best of them from Huet, Chidaine and Foreau but rarely have the rich fish and chicken dishes with which, as Chris says, they do so well. And when I do, the great off-dry German and Alsatian Rieslings are competing for the pairing slot.

Tim,
I have more German wine than anything in my cellar and welcome the same food matches. I don't know if you get lobster in Belgium, but a good demi-sec with moderate age is to me the best match with a simple lobster preparation. Also goes well with many other shellfish dishes like scallops and shrimp.
Charles

Tim,
I have more German wine than anything in my cellar and welcome the same food matches. I don't know if you get lobster in Belgium, but a good demi-sec with moderate age is to me the best match with a simple lobster preparation. Also goes well with many other shellfish dishes like scallops and shrimp.
Charles

Charles, we do get a lot of lobster and other seafood over here (most of the lobster is Canadian ). For simple lobster and scallop preparations, I usually prefer a rich white Burgundy (but unpoxed examples are now difficult to find), richer but dry Loire like Savennières and full "dry" Riesling from Rheingau, Pfalz, Alsace or Wachau. With richer preparations, I agree that demi-sec might work well for me too. German Kabinett or Spätlese is a tad more difficult with rich preparations because of its lower alcohol so I might follow you and experiment pairing them with the simpler dishes for which I have up to now used full dry wines.