I'll look for that as something different and exotic to try.

Descriptions like dry and semi-dry are most often used for white and rose still and sparkling wines. I think all red table wines are considered dry (not sweet).

I've had red that I considered sweet and disliked them. I tend to the bold and dry versions of red wine. Even if it's correct to call only whites dry, I'll take the description you've posed Alisande! And the suggestion for a sparkling. That's actually my favorite of all the wines. And I love brut (as in the driest of sparkling), but am happy to try a semi.

I don't drink wine but a good friend does. I will look for it for her for Christmas. Thanks for the heads up!!

Fruity or not, or subtle notes of particular fruits - yes, of course. Sweet? I'm not so sure about that. Can you name one?

Mogen David

Clever, Olychick--and true!

I hope that wasn't intended as a serious comment. That product is Welch's grape juice with some alcohol in it, made from Concord grapes, not wine grapes.

I thought it was funny. BTW, we have Concord grapes growing wild in the back yard. They have a very distinctive taste.

We took a long voyage a couple of years ago. We were in 7 Spanish ports. Bought a bit at each stop. Took pictures before drinking. All were very good. Upon our return, I tried to locate any or all of them. No chance. My local wine store did some investigating and he came up with a blank. I tried some importers of Spanish wine and struck out there, too. Nuts!

My tastes have changed drastically with wine. I used to love dry, very dry, now I can't tolerate it and prefer a sweeter wine, like Rosatellos, Italian sweet wines. I however rarely drink any wine these days, when I was younger it was my preferred drink.

before it hit skid row, do you remember buying boone's farm back in the late 60's? I guess we bought it for the newness and less than average price...lol...does anyone remember making a mix out of it? like 7up? or was that with beer? we sure drank weird stuff...only got tipsy 2x...once on champagne at a wedding...and 2 mai-tai's with hubs he lol'ed at me the entire way home...

Not I. In the late 60's I was a scotch drinker. I disliked wine for years until two friends, brothers, introduced me to more expensive wines than I could afford. What a difference! Having learned that difference, though, over the years I've been able to find some very good, more modestly priced wines. But I still enjoy being wined and dined by the brothers.

Despite my reputation at the KT (haha), most of the time at home I don't drink anything at all because I don't enjoy drinking alone.

Suit me, no. I should have said "most all" rather than "all". I made the comment I did because I'd never heard anyone refer to red wine that way. Is that definitive? Of course not, like everyone else I know what I experience and often don't know what I haven't. When talking about red wine, I think the lack of sweetness is assumed for normal varietals and isn't a normal distinction to pay attention to.

These are one-off novelties which, like the Mogen David, wouldn't be considered as in the mainstream. A person could also say that they prefer white wine that tastes like compost, I'm sure it exists somewhere.

For some reason, I also thought that red wine was sweet. I don't drink wine though.

Maybe so snidely, but you asked for examples, and you got them. I stand behind what I said. I've had reds that I wished were drier, less sweet. They really do exist. I used to say they should have coffee tastings, and people acted like I was crazy. Now you see descriptions of those notes i tasted, on signs with the coffee where is sold. Open your mind. It's there!

Susan, I think Boone Farm was mixed with anything available at the time. Anyone remember Annie Green Springs or Thunderbird? All would make you so sick if you drank more than one. The good old days!!

SW, you said, "Name one." I named 4. It's really okay to admit that you were wrong. There are sweet reds.

Olychick, there's no need for taunting.

I don't profess to be an expert. I was sharing what I've learned from enjoying the output of the major wine growing region I've lived in for almost all of my adult life.

My knowledge isn't comprehensive by any means, and I don't suggest it is, as I said before. My comments are complete with my post following your post that contains the results from your Google search.

Do you have any knowledge of your own about this subject? I think that makes for better conversation.

(edited)

I went to Trader Joes yesterday and I believe I saw that wine there. They had some from Russia and all over. I got 3 very inexpensive wines to try.

"I used to say they should have coffee tastings, and people acted like I was crazy. Now you see descriptions of those notes i tasted, on signs with the coffee where is sold."

Does this count as knowledge of my own?

I don't feel like I was taunting you. I apologize if that's how it seems. I do, however, profess to disagreeing to your absolute statement "I think all red table wines are considered dry (not sweet).", based on my personal experience. Specific instances of overly sweet came to mind making it no longer absolute.

The issue is not my personal knowledge, although I have tasted sweet reds, but would not have been able to name them. The issue was whether there are sweet reds...and there are.

ETA: Okay, I remembered a varietal that I thought has some sweetness although I don't recall the vintner of the one I drank....so I looked up Nebbiolo and found this: from the Wine Spectator that used "sweet" in their notes (although I question the appeal of sawdust!):

Produttori del Barbaresco Barbaresco Pora Riserva 2009

Nebbiolo from Piedmont, Italy

Winemaker's Notes

Ruby red in color with bright ripe
cherry and raspberry notes followed by an earthy complexity on the nose.
This is a full-bodied and intense wine with rich tannins and a long
finish.

Critical Acclaim

• WS92
  Wine Spectator - "Hints
  of sawdust, licorice and dried cherry render this complex. With air,
  notes of cherry and strawberry emerge. Sweet, rich and supported by fine
  tannins. Best from 2017 through 2028."

CHILL!

Not you ladies (ha)! But the wine. It used to be that many chilled all wine. And some folks freeze their vodka. What do you do?

I would chill the Zimla, and probably most whites, but not the reds. I know current wine wisdom has a temperature scale for both, but I don't like cold red wine, and some reds stored at the "proper" temperature in restaurants seem cold to me, with temporarily (it is hoped) damaged layers.

I agree. I find most whites served in restaurants are too chilly, too. So often, if the bottle is left on the table, the second glass is so much better. I think the slightly warmer temp helps the flavors "open up". Too cold and it just isn't as complex.

Going back to the vodka in the freezer thing...I know one gent about my age who insists that vodka should always be stored in the freezer. I tried it once, but my lips got stuck on the bottom neck! Never again.

Cold white, room temp red, and frozen vodka. I tend not to drink that from anything other than a martini glass, so my lips tend not to freeze on it ;)

If ya drink right from the bottle, it keeps others from drinking anything of yours.

Jim, you make me laugh!