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Thanks for the additional suggestions--Picpoul and Torrontes are excellent alternatives (though the Picpoul can be hard to find). And Chew on That, most vendors will put together a mixed case for you on request--and give you a small discount, too.

Dcarl1, I'm sorry this article rubbed you the wrong way. I do believe I characterized purchasing glasses such as these as an investment. That's what mine have turned out to be, and I continue to feel that I get a return on that investment every time I have a glass of wine. If you are happy with the glasses you have, then you're all set. Read no further. And I have those re-usable hard plastic glasses, too. I don't like them as much as my stemless glasses for picnics, but to each their own. A lot of people have asked me "does your wine glass make a difference?" What I discovered was yes, it did--to me--and I think it did to the 100 other people at the seminar, too. (no scientific evidence for that claim, but there was show of hands vote and I don't remember anyone raising their hand to say they thought the wine in the paper cup tasted better).

Dcarl1, I used to think so. Now I see it as an investment. And by the way, I didn't just read Riedel's ideas and then accept them. I actually sat down and tasted the same wine in 5 different glasses. The same wine tasted different in each glass. For me, unscientific though it might be, it was convincing. I've had my Riedel glasses for several years. The first ones I bought I bought because they were on sale and I liked their simplicity. I do have cheaper wine glasses, which I bought and are now taking up cabinet space. I never use them. I think I probably have $100 worth of cheaper glasses--blue ones, pink ones, ones with flowers etched in the side. So which was the better financial decision? And Amadeus482000 I am thrilled that you like wine in plastic cups. Any idea on how much you spend on plastic cups in a given year? Over the space of several years? Do you reuse them, or do they go in the landfills as kitchenbea says above?

Thanks for all the suggestions on more rose wines to try. I do love the Bonny Doon, too, fpatrick, though I haven't had a bottle recently. And lemons, if you love rose check out Jamie Ivey's books and blog recounting his adventures with French rose (http://www.extremelypalerose.blogspot.com/)

Kilbeggan, I don't think we need to get personal about this, do you? I don't really think I deserve being called ignorant and cheap. Also, I would like to point out that I covered 2 of your 3 pointers in my post--and disagree with the 3rd at least in part.

What I object to--and am now refusing to pay for--is the astronomical markup on bad wine. There is something wrong with us as a culture when we assume that it's ok to mark up wine from $7.50 wholesale a bottle/$10-$15 retail to $30-$45 on a wine list. That's not the markup on my steak, or my potatoes, or anything else I put in my mouth.

I don't object to helping restaurant owners pay their rent, and eat out several times every week. But why not charge more for the food? Why not charge a cover? Why is it that you park this cost in wine? Why do Americans feel they are entitled to cheap food??

I'll tell you why--because restaurant owners park their hidden costs in the wine lists and most Americans don't know enough and are too intimidated to say enough is enough, this wine is not worth $45.

So, I don't usually drink wine in restaurants. I drink water. And when I want to drink wine I stay at home, which keeps money out of restaurant accounts. I reached a compromise. I am eating out more and bringing my own wine. Is it less work for me? Yes. Is it more expensive than eating in? Yes. But in this economy, I'd like restaurants stay open so I'm trying to do my part.

I just don't like getting ripped off while doing it. And every restaurant owner charging $35 for a bottle of wine they paid $7.50 for wholesale is doing just that. As a wine drinker, I'm tired of subsidizing the guy's dinner sitting next to me. And I don't think I'm alone.

Uh, tb1010, how am I supposed to know what the restaurant would sell my $15 wine for on their list? I must say I talked to a number of people about tipping and no one suggested tipping based on the wine price--they did suggest tipping based on the entire check and not excluding the corkage fees.

I don't think this is about being cheap. I think this is about feeling ripped off at restaurant markups. Besides, wouldn't you rather have me dining out than face a restaurant full of empty tables??

Beer is good. Specially purchased bottles you only bought today are good. And we want full reports of the 96 Duval and the 03 Silver Oak, please!

I'll get Aunt Fran to reveal her secret--but I suspect that glue technology has changed since 1973. The hairdryer idea of Tally's is intriguing. Gotta try that! But a digital photo, printed off on the computer, is also an option. Of course, my aunt had people sign the labels at big dinners--an added bonus once they're peeled off and saved.

Inniskillin is a great wine--I've got a bottle waiting for me and your comments only want me to open it faster! I find the Quady Essensia too sweet for my tastes, but that's why wine is great: there's something for everyone.

I'm making hearty fennel soup with sliced sausage and Gouda toasts tonight, a slow-cooked pork ragu with red peppers and tomatoes served over rigatoni tomorrow, and a goat cheese-and-red pepper frittata for Sunda night when I will collapse into a heap and dread the re-entry into WORK.

That's one silly picture. Both of my doxies were appalled, but they did ask if they could eat the bun when the itty bitty doggie was finished with it.

Simon, I'm coming to your house! Great pick with that Scholium--I just had their Gemella last week and it was wonderful Lucky you. French Tart, Simon answered the question before I got to it, but you are right: we serve white wines too cold and reds too warm. This blunts flavors (too cold), or emphasizes alcohol (too cold)--neither of which makes the most of whatever bottle you decide to serve.