Originally Posted by Montanaandy
"Wine is my love, and beer my mistress."
I used to be in the same situation but now that I am actually brewing my own beer (versus purchasing wine) I think that things are the other way around or perhaps I am a Polygamist
Same here! My first year of university was at Brock in St. Catherines for Oenology and Viticulture. I hated the school, loved wine, but in the course of that year I noticed just how much more complex and creative beer is! Now I'm at a different uni for Biochem.
IMHO when making wine you are left with a certain set of agricultural circumstances, none of it is up to you. Brewing just gives you so much more to control to creatively express what flavours you want in your product. (that being said there are some fantastically creative winemakers out there using different kinds of wood for aging and all sorts of interesting things)
My favourite white varietal would have to be a nice spicy dry Gewurtz. But I really enjoy a Sauv Blanc from NZ and I'm always a sucker for a barrel fermented Chardonnay, I just love that apple pie/butter smoothness soooo much.
I had one chance to try an aged Riesling while at Brock. Tasted fantastic, like a grassy diesel-y lemon-drop candy (they have to be high ABV and Sugar to age well) it was a deep sort of golden colour too...
As for reds, I'm always in awe of how dark Baco Noir can be, but I really love the flavours of Cabernet Franc and Sauv. I could take or leave Merlot.
I live in the growing Lake Erie North Shore appellation of Ontario so I always get to see some great new stuff every year (though last summer was a terrible season). I even worked at Colchester Ridge Estate Winery this past summer which was a great job. Not to mention I got to drink some pretty damn good wine on a regular basis.