If you like this, then you might also like....

Just from personal experience: I had a great transition from Brunello (I'm still very much there though) to LOVING Oregon Pinot and Burgundy.

If you like wines from Cote du Rhone, then you might also like ones from the Catalunya area of Spain (thinking Torres Sangre de Toro, and Sangre de Toro Reserva)

Interesting question, AES. If you mentioned some of your favorite wines or the styles you prefer, it might help focus the discussion.

My own faves follow a similar vein; they're all high in acidity and tend to be light- to medium-bodied. Some of them are: Riesling (especially Germany, Alsace and Austria), Gruner Veltliner (Austria), Sauvignon Blanc (New Zealand and the Loire), Chablis and Champagne, Pinot Noir (from anywhere--I've been hooked since 1987--though I've been drinking a lot from New Zealand lately), and Syrah (especially from the Northern Rhone). And this list will change a little in winter -- it's been a hot summer day here and we're about to open a pair of Austrian Rieslings to go with some fresh-caught striped bass.

i would find it easyer from the other side.

if you don't like burgundy because of it's taste
you could skip all other pinot noir. if you don't like burgundy because it's to acid or light in collor, you could try others, like usa
but not switzerland's blauburgunder

if you don't like montrachet, you can forget all chardonays arround the world

if you don't like petrus/lafleur you can forget the rest made with merlot

if you don't like chateauneuf, you can forget all the other grenache

if you don't like vintage port, why try the other ports like that (exclude all tawny)

if you don't like nieeport colheita, why try all other tawnys

and so on


i all ready fear the answers

hey schoolmarm,

i find, you do a great job!