[brewmonkey]

If I have wine it is usually a late harvest variety.

I find that some white wines have a rather obvious "butter" note to them that I find most unpleasing. It can be by product of yeast (as it is in brewing beer) but it can also come from a bacterial contamination (at least in beer). It is a flaw in most beer styles and is something that I cannot get past when drinking other beverages.

Red wines tend to have a very tannic bite to them. Again another issue with brewing that I find difficult to get past. In brewing a beer with a tannin problem is one that had a mash issue. Either to long in the tun, pH way to low or sparge water above 172F. Any way you dice it, it is a flaw in beer.

I do enjoy some wines, but it is rare that I get to try them. I do not generally buy them and most of the people I know that drink wine stick to their "brand" as it were, meaning I do not get to try something new.

I have gone to some wine tastings over the years and have found that for the most part Auslese, Reisling & Piesporter's are ones that I know I will enjoy. Obvious problem though is they are not something you would order with the main course.