Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10 5/3/83; site pyuxt.UUCP Path: utzoo!watmath!clyde!burl!ulysses!gamma!pyuxww!pyuxt!marcus From: marcus@pyuxt.UUCP (M. G. Hand) Newsgroups: net.wines Subject: Full bodied reds Message-ID: <173@pyuxt.UUCP> Date: Mon, 20-Aug-84 17:36:58 EDT Article-I.D.: pyuxt.173 Posted: Mon Aug 20 17:36:58 1984 Date-Received: Tue, 21-Aug-84 00:43:56 EDT References: <44800002@convex.UUCP> Organization: Bell Communications Research, Piscataway N.J. Lines: 14 Try the Portugese Dao (there should be a cedilla under the a). The reserva rating can be very good. One that seems to be reasonably available is by Caves Velhas. I have had both the '68 and the '74, but the last 68 I had a couple of years ago was getting distinctly long in the tooth. The '74 was fine though not as good as the '68 in its prime. Its a bit like a strong earthy burgundy (french, not that sweet californian filth they serve in bars). It's quite inexpensive, too, and improves immeasurably from being permitted to breath for a couple of hours before the guzzling starts. Marcus Hand (pyuxt!marcus) PS. I didn't mean that all californian burgundies are plonk, just the ones that get into bars and are served as "house red".