Salut/Hi Vino,

le/on Fri, 23 Apr 2004 05:40:10 GMT, tu disais/you said:-

>>Vino wrote:
>>> What is the chemical that is formed by the metabolism of some
>>> component of asparagus that one detects by smell while engaging in a
>>> perfectly natural act several hours after eating that food? Is it
>>> related to any other chemical compound?
>>
>>Dimethyl sulfide,
[snip]
>>established that the only significant difference was that those who
>>couldn't smell it were remarkably insensitive to the smell of dimethyl
>>sulfide -- lucky dogs! ;-)

>Thanks for the answer. Strangely enough, I don't find the smell all
>that unpleasant.

Nor do I. In fact I'm so keen on asparagus, that I'm happy to be reminded,
several hours later, of the pleasure I have had in eating it!

Dragging this kicking and screaming back on topic, we did in fact cook some
asparagus last night, served in an asparagus and blue cheese quiche as an
entree in a 5 course meal for some friends (modesty forbids me commenting on
the quiche). Given its somewhat fearsome reputation as a difficult match -
admittedly not up to jerusalem artichokes, but none the less fussy - and not
having any Alsace muscat (the choice of many French), I served it with a top
Bergerac, Moulin des Dames white from Ch Tour des Gendres 1999. The wine was
a good mid gold, almost the colour of a sauternes, but with almost no
oxidation either on mouth or nose. I had decanted it about 1 1/2 hours
before hand and it was showing really well. The match was _excellent_.

>sure that I would tire of it (or become insensitive to it as one does
>to H2S) after extended exposure. In any case, H2S smells a lot worse.

Agreed. Though H2S is as nothing compared to the impurities in C2S. Or
worse, ethyl mercaptan.
--
All the Best
Ian Hoare
http://www.souvigne.com
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