>>I've tried some truly excellent German dry Rieslings.
>>
>>The trouble is that some years back, many markets (including the UK) were flooded with sickly sweet terrible examples and the taint has lasted for at least two decades so far.
>
>It wasn't just the sweetness - it was the taste of the anti-freeze in it.

Hey, hey,
not everybody who speaks german (kind of) is a german. Glycol was mainly an austrian problem.
Do not argue we once had those austrian painter as a "chancellor". This was a big mistake.

Agnes