tommy wrote:I also really enjoy skin contact wines with or without brett in them. But yes, I love them because I like brett in beer.
Look into whatever whites Czech winemaker Milan Nestarec has up his sleeve. (The Youngster tends to be underwhelming, but otherwise... ) Okr (the orange in the liter) and Danger 380 Volts (the pét-nat) can be quite beery some years. Speaking of pét-nat, you might also flip for Dom. Mosse's Moussamoussettes.
tommy wrote:I voted white but I like loads of reds too. And because I think it gets a bad rap, especially from men.
Which is, of course, absurd. I didn't vote, but I'd lean white. Although I'd probably shrivel up and die w/o light-bodied Loire Valley reds in my life.
tommy wrote:Chenin Blanc is my go to for wine with sushi if I’m not having sake.
Good choice. Central European whites also work well in this department, particularly Austrian, Czech, Slovak, Slovene (malvazija and vitovska!) , and Hungarian ones. Georgian skin-contact stuff can be cool if they're not too tannic and don't overwhelm the fish.
tommy wrote:I’ll tell you what I really don’t like though. A buttery Chardonnay, especially oaked.
Makes two of us.
You might know this already, but if you've got $30 or $45 to blow on a bottle, Jura chardonnay will turn that on its head. Oak sometimes, yes, but w/no butter, in part b/c the barrels aren't usually new, the climate is colder, and there's usually less screwing around in the cellar. Or even w/some butter (!), but w/less alcohol and w/o any of that sweet yellow-apple fruit to turn it cloying. More like crème fraîche and salted nuts. Or a savory, brothy thing. Lots and lots of acid, too. Those made in the ouillé method (topping off the barrels) will be fresher (and usually cheaper) than the sous voile ones aged under yeast, which lean more (dry, of course) sherrylike.