Hello! I have many daylilies listed and alot with zero behind them may be ready, just haven't updated this year! Not been into trading much, but ready to do so now. Please email if you see anything you would like. You have about 10 I would love. I also have lots of lily of the valley and several different coneflowers if interested in any of them. PLMK> Thanks, Melinda

my seed list was last updated 12/7/14. some seeds have been traded/used since then. but I have not found the magic link to update my list. can email current list to anyone interested.

I checked and coq au vin blanc.....uses white wine. OH! So I did use white wine, but it changes things. :0) I remember using a German zinfandel white in it. I googled recipes and cream, chicken stock, thyme, cognac and bacon...that was it! Yes, I do keep cognac on hand. I use it in sweet 'n sour pork too. Haven't made that in years! http://www.foodnetwork.com/recipes/emeril-lagasse/coq-au-vin-blanc-recipe.html

@msrose -- a fruit forward wine really can occur with any varietal or blend, but is often a style associated with certain types. But if you enjoyed the Gewurtztraminer, then you might like ones from the Alsace or from the PNW (e.g., Hogue, Chateau St. Michelle). There are also good Rieslings and Pinot Gris/Pinot Grigio from those areas. If you want something less sweet, you may want to try the Chateau St. Michelle Dry Riesling or an unoaked chardonnay/Pinot Grigio like those listed. If you find you still want a red and those other choices you tried aren't working for you, you might venture into a Zinfandel (Rancho Zabaco, budget Rosemblum slight step up). They can be fruit forward to the point of being jammy. Slightly OT, but I had read that much of the US red wine production was pushed to fruit-forward, bold wines by the palate of Robert Parker, an influential wine critic. He's the one who came up with those first 0 to 100 point ratings you see listed in advertisements, and now emulated by many publications. Thus the vintners let the fruit ripen longer on the vines, driving the sugars and resulting alcohol content up.