Comments on: Can you recommend a red wine that is sweet and smooth, not bitter?

By: shellmae80

shellmae80 — Fri, 07 Nov 2008 05:16:13 +0000

I like Livingston Red Rose. It tstes to me a lot like a spiced up kool aide.

By: ablejack3

ablejack3 — Sun, 02 Nov 2008 01:28:13 +0000

Sweet Walter from Bully Hill NY is smooth and of course Sweet! And yes its better a little chilled. When I was hiking through Virginia I found great little blackberry wines and spicy mulled red wines that were fun too. Some of the italians that were suggested by the others are good ideas too.

By: nacho5846

nacho5846 — Thu, 30 Oct 2008 14:30:18 +0000

why not try a nice Lambrusco or a Valpolicella

By: leonard

leonard — Mon, 27 Oct 2008 15:07:25 +0000

Hi there, if you can get Australian Brown brothers Spatlese Lexia, its a nice white not fizzy, or you could get a red variety like muscatel that i think you will love, i personally think that fizzy wines are never that good anyway.

By: Charlie C

Charlie C — Sun, 26 Oct 2008 02:37:54 +0000

There are some muscadine wines that are red and are meant to be drank chilled. They are both smooth and sweet and to me a lighter taste than traditional red wine.

By: joex444

joex444 — Thu, 23 Oct 2008 05:41:24 +0000

Red Zinfandel, to me, tends to be a full bodied tannic red wine. You probably wouldn’t like it, unless you also like some parts of Cabernet Sauvignon and Merlot. It has some flavors in common with both, but neither one is a substitute for Red Zin (I do like Red Zin, personally).

The easiest drinking red I’ve found is Pinot Noir. It’s not really bitter. Compared to a white wine, you might have a little more acidic taste.

Some people won’t like this next statement, but: You should chill all wines. They are meant to be drunk at *CELLAR* temperature. For those of us without a wine cellar, the most appropriate substitution is to put your wine in the fridge for 20-30 minutes. Room temperature (68-72F) is much too high. Cellar temperature is 55F. Your fridge is about 38F. Once alcohol reaches 74F, it has a high vapor pressure and becomes quite volatile. This means it tastes harsh. Chill it in your fridge until its 55F, and you neutralize the harshness. This takes an edge off the acidic side of pinot noirs, making a quite drinkable wine. In short — drink wine at cellar temperature, not room temperature.

By: nettles

nettles — Tue, 21 Oct 2008 07:23:34 +0000

Try the Red Zinfandels… a California varietal.
They tend to be mild and smooth, however there are not a lot of them and they also tend to be a bit more expensive than the Merlots and whites.
There is one too that I like that is very inexpensive called 49 lb rooster (check the link).
Have fun tasting!