How Sweet - The Pour Blog - NYTimes.com
For years Alsatian wines were my go-to wines on wine lists. They were dry, complex and great values. Over the last decade or so I drank Alsatian wines less-and-less as they got sweeter and sweeter. Many (if not most) Alsatian wines today are strange sweet, flabby alcoholic curiosities that just don’t go well with food. In the article linked to above, Eric Asimov discusses this sad situation in The New York Times.
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