Quote:
Originally Posted by md4958
for RED you might try a Dolcetto d'Alba.
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Dolcetto, by default, is pretty acidic and dry. The OP stated he likes some sugar in wine? If anything, Amarone should fit the bill, if a red is considered, or Ports as already suggested.
German Reislings, either Spatlese or Auslese (more sugar content) are good, Austrian Reislings are all dry as a bone (although great wines).
Any Gewurtztramminer should be great as well, most have some sugar in them, they as fruity as Moscato (Muscat here in CA) and offer great complexity, smoky character and spice. California makes a few very affordable versions, although higher end Alsace versions (France, and the standard for the varietal) make some incredible wines, most relatively affordable.