If you had to live in a world where only two grape varieties grew, which would you choose?

Me-
Pinot Noir
Riesling

Pinot because when it’s good, it’s the best red by far (and it keeps the Champs drinkers happy).
Riesling because I odour it, in all its manifestations, sweet to bone dry and every shade in between. Surely it’s the king of grapes?

Hey GK, thanks for looking after me.

For a white - A massive decision ? We have to consider a vine that is quite versatile or different soils and in different climates. I think I may finally settle for Chardonnay - but then a world without SB and Riesling.

Can't decide, and fortunately, I don't have too.

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Duncan

Sauvignon blanc. Although, the new world is killing the golden goose by producing so much cheap tat the UK market is flooded with dross. I assume because people want £5 Marlborough and £4 Chilean/South African.

The quality of the good wines seems to be suffering as I guess there's more money to be made in turning poor quality surplus grapes into crap wine than there is in maintaining the quality of the good stuff.

But still, at it's best sb makes the best wine in the world.

2nd grape.......sauvignon blanc.

Although I do like a nice unoaked Burgundy....

Impossible.

However, while I love Riesling and Semillon, I think it would need to be Sauvignon. Chardonnay would be 4th choice.

Red?

Cabernet without Merlot? Perhaps, but less appealing as a single varietal. I think I'd ultimately choose PN as well. For some reason I am imagining myself on a dessert island which I know wasn't the remit, but I'd want something juicy and thirst-quenching. The tannin of Cab might be too much. Syrah has some appeal. Northern Rhone and Barossa, but also South Africa and Chile.

Can't do it.

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mel

A few weeks ago, getting into the serious end of a poker tourny, a player from Marlborough arrived at my table. "Wiltshire" I asked. "NZ" was the reply. "Got any Sauvignon there" I asked. "B****y acres of the f*****g weed, I'm a lager man" came the reply...chacun I 'spose.

agree that this is just too tough to choose.

For white varietal I'd probably go with Chardonnay due to its diversity in oak and non oak formats along with Fizz potential.

Red I just can't say but would be toss up between PN & Syrah. PN initially sprung to mind but then I wonder can it hold up against my keen red meat consumption ??

Oh yes, definitely. There is no meat that isn't improved by PN. Even a stripey, griddled, practically raw steak is great with PN.

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mel

duely noted... always thought it better to go with something a bit bolder to complement my steak habit...
will have to open 2 bottles on Friday now to see which goes best

oh....and a big welcome back Mel. As you can see we've been doing our best to stay out of trouble

Thank you so much boys, I'm very happy to be back.
m

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mel

I don't like this world so I'll go to a New World. They'll have lots of stuff there.