Text 26567, 99 rader
Skriven 2009-07-26 20:18:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: Commodity Foods
===========================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> The Butter, Cheese, Peanut
 DD> Butter and Powdered Milk give-aways were to dispose of commodities that
 DD> had been bought by the gummint to support the prices of same. All the
 DD> stuff was at or near its use-by date.
 
 JW> France should do that with its wine lake!

 DD> Or make either brandy or vinegar of it.

There would be so much excess brandy that there was talk of making
gasohol out of some of it.

 DD> Failing that they could offer it to Kevin on "special offer"

Even he couldn't cope with 560 million liters in one lifetime. But
I'm sure he would be happy to do his part at the rate of 1 kiloliter
per year.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Back To Basics, The Six Noble Grapes Pt1
 Categories: Wine, Info
      Yield: 1 servings
 
           Chardonnay
           Riesling
           Sauvignon Blanc
           Cabernet Sauvignon
           Merlot
           Pinot Noir
 
  These have been cultivated all over the world and been made into
  distinguished, even legendary wines and provide the backbone for
  wine production throughout the world.
  
  Chardonnay: A versatile white grape that is easily influenced by
  soil, climate, and oak treatment, Chardonnay is one of the most
  widely-planted grapes in the world. With 34 clonal variations, and
  several hybrid species such as Seyval Blanc to its credit,
  Chardonnay continues to dominate the white wine market despite
  grumblings from some who will drink "anything but Chardonnay." If
  you want to experience the range of tastes possible with Chardonnay
  grapes, compare the 2008 Kim Crawford Chardonnay Unoaked from New
  Zealand with its aromas and flavors of cream, apple, and lemon with
  the 2007 The Crusher Wilson Vineyard Chardonnay made in Clarksburg
  by Don Sebastiani & Sons.The buttery apple aromas of The Crusher are
  followed by apple, citrus, and mild, toasted oak flavors.
  
  Riesling: With roots that go back to Germany's Rhine region,
  Riesling is a recently trendy, but much older grape. Lower in
  alcohol than most white, usually unoaked, and made in styles that
  range from sweet beerenauslese dessert wines to dry bottlings, there
  is a Riesling for everybody. And Rieslings are particularly good
  partners for spicy Asian cuisine, where the tannins in other wines
  can compete and clash with their aromatic spices. Many of the most
  distinguished bottlings can have a whiff of gasoline in their
  aromas. Don't panic if you smell it—connoisseurs seek this aroma
  out, and it lends an interesting complexity to the wine. Try the
  2007 McWilliam's Riesling Hanwood Estate from Australia, which has
  faint petrol aromas along with citrus, floral, and apple flavors.
  Another affordable wine with a classic Riesling profile is the 2007
  Mandolin Riesling from Monterey with honey, pear, petrol, and apple
  aromas and flavors. Both of these wines are dry, even if they give
  off a sweet vibe; both are nice with sushi, Szechuan cuisine, or
  spicy chicken wings.
  
  Sauvignon Blanc: Traditionally associated with France's Bordeaux
  region, distinctive Sauvignon Blancs are made all over the world,
  especially in the Southern hemisphere. Like Chardonnay, Sauvignon
  Blanc can come in either unoaked or oaked styles. Without oak,
  Sauvignon Blancs are zesty and refreshing. With oak, the juice from
  these grapes becomes richly complex and mouthfilling. Try the 2008
  Drylands Sauvignon Blanc from New Zealand if you want to experience
  all the zestiness this grape has to offer. It has citrus,
  gooseberry, and flowers in the aromas and flavors—and wait for the
  nice blood-orange note in the aftertaste. Slightly richer flavors
  are evident in the ( 2008 Blackstone Winery Sauvignon Blanc
  Winemaker Select) from California, although this wine is also
  unoaked. Aromas and flavors of of white grapefruit,hay, and some
  lemon pith are followed by a juicy aftertaste that makes it a
  perfect pairing for seafood or salads.

  From: Serious Eats
 
MMMMM

Cheers

YK Jim


... If you go to a dive bar do not ask to see the wine list.

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