I ain't askin -- I'm tellin!

The wife and I had a salad with apples, cranberries, fennel and star
anise. After chewing on a seed from the star anise, I took a drink of
a really big fruit forward zinfandel from Tierra Encantada, and ya
know what? It works beautifully! Just to make sure I wasn't fooling
myself, I had her do the same, and she agreed 100%.

I am interested to know what y'all think.

Tartarus

On Sun 07 Dec 2008 08:58:04p, Monsignor Tartarus Sanctus told us...

> I ain't askin -- I'm tellin!
>
> The wife and I had a salad with apples, cranberries, fennel and star
> anise. After chewing on a seed from the star anise, I took a drink of
> a really big fruit forward zinfandel from Tierra Encantada, and ya
> know what? It works beautifully! Just to make sure I wasn't fooling
> myself, I had her do the same, and she agreed 100%.
>
> I am interested to know what y'all think.
>
> Tartarus
>

Well, I'd probably like it because I love fennel and anise. What sort of
dressing did this salad have?

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Sunday, 12(XII)/07(VII)/08(MMVIII)
************************************************** **********************
Today is: Second Sunday of Advent
Countdown till Christmas Day
2wks 3dys 2hrs 58mins
************************************************** **********************
The concept is simply staggering. Pointless, but staggering.
************************************************** **********************

On Dec 7, 9:02*pm, Wayne Boatwright >
wrote:
> On Sun 07 Dec 2008 08:58:04p, Monsignor Tartarus Sanctus told us...
>
> > I ain't askin -- I'm tellin!
>
> > The wife and I had a salad with apples, cranberries, fennel and star
> > anise. After chewing on a seed from the star anise, I took a drink of
> > a really big fruit forward zinfandel from Tierra Encantada, and ya
> > know what? It works beautifully! Just to make sure I wasn't fooling
> > myself, I had her do the same, and she agreed 100%.
>
> > I am interested to know what y'all think.
>
> > Tartarus
>
> Well, I'd probably like it because I love fennel and anise. *What sort of
> dressing did this salad have?

Just olive oil and salt.

Tartarus

On Sun 07 Dec 2008 09:19:55p, Monsignor Tartarus Sanctus told us...

> On Dec 7, 9:02*pm, Wayne Boatwright >
> wrote:
>> On Sun 07 Dec 2008 08:58:04p, Monsignor Tartarus Sanctus told us...
>>
>> > I ain't askin -- I'm tellin!
>>
>> > The wife and I had a salad with apples, cranberries, fennel and star
>> > anise. After chewing on a seed from the star anise, I took a drink of
>> > a really big fruit forward zinfandel from Tierra Encantada, and ya
>> > know what? It works beautifully! Just to make sure I wasn't fooling
>> > myself, I had her do the same, and she agreed 100%.
>>
>> > I am interested to know what y'all think.
>>
>> > Tartarus
>>
>> Well, I'd probably like it because I love fennel and anise. *What sort
> of
>> dressing did this salad have?
>
> Just olive oil and salt.
>
> Tartarus
>

Simple. Sounds delicious!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Sunday, 12(XII)/07(VII)/08(MMVIII)
************************************************** **********************
Today is: Second Sunday of Advent
Countdown till Christmas Day
2wks 3dys 2hrs 12mins
************************************************** **********************
This is a Tagline mirror><rorrim enilgaT a si sihT
************************************************** **********************

On 2008-12-08, Monsignor Tartarus Sanctus > wrote:
>
> The wife and I had a salad with apples, cranberries, fennel and star
> anise. After chewing on a seed from the star anise....

Fennel and anise are not licorice.

> a really big fruit forward zinfandel....

What is "fruit forward" as opposed to fruit backward?

nb

"Monsignor Tartarus Sanctus" > wrote in message
...
>I ain't askin -- I'm tellin!
>
> The wife and I had a salad with apples, cranberries, fennel and star
> anise. After chewing on a seed from the star anise, I took a drink of
> a really big fruit forward zinfandel from Tierra Encantada, and ya
> know what? It works beautifully! Just to make sure I wasn't fooling
> myself, I had her do the same, and she agreed 100%.
>
> I am interested to know what y'all think.
>
> Tartarus

Greek Retsina.

Dimitri

notbob wrote:
> On 2008-12-08, Monsignor Tartarus Sanctus > wrote:
>> The wife and I had a salad with apples, cranberries, fennel and star
>> anise. After chewing on a seed from the star anise....
>
> Fennel and anise are not licorice.
>
>> a really big fruit forward zinfandel....
>
> What is "fruit forward" as opposed to fruit backward?
>

"Fruit forward" reds are lusher and more heavily fruity than subtler
reds that rely on aged flavors and balanced tannins for character. Some
wine snobs call the most obstreperous of them "fruit bombs."

On 2008-12-08, Pennyaline > wrote:

> "Fruit forward" reds are lusher and more heavily fruity than subtler
> reds that rely on aged flavors and balanced tannins for character. Some
> wine snobs call the most obstreperous of them "fruit bombs."

"Some wine snobs"? "rely on aged flavors and balanced tannins for
character"? Seems those zany oenophiles are not letting the grape rot grow under
their feet and are even more pretentious since I last visited the great wine
comedy.


nb ...aka zinn

On Mon 08 Dec 2008 06:00:40p, notbob told us...

> On 2008-12-08, Pennyaline > wrote:
>
>> "Fruit forward" reds are lusher and more heavily fruity than subtler
>> reds that rely on aged flavors and balanced tannins for character. Some
>> wine snobs call the most obstreperous of them "fruit bombs."
>
> "Some wine snobs"? "rely on aged flavors and balanced tannins for
> character"? Seems those zany oenophiles are not letting the grape rot
> grow under their feet and are even more pretentious since I last visited
> the great wine comedy.
>
>
> nb ...aka zinn
>

I've never met an "oenophile" who wasn't pretentios or that didn't think
they were an expert.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 12(XII)/08(VIII)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 2dys 5hrs 17mins
************************************************** **********************
What is Life? It's the cereal Mikey likes.
************************************************** **********************

Wayne Boatwright wrote:
> On Mon 08 Dec 2008 06:00:40p, notbob told us...
>
>> On 2008-12-08, Pennyaline > wrote:
>>
>>> "Fruit forward" reds are lusher and more heavily fruity than subtler
>>> reds that rely on aged flavors and balanced tannins for character. Some
>>> wine snobs call the most obstreperous of them "fruit bombs."
>> "Some wine snobs"? "rely on aged flavors and balanced tannins for
>> character"? Seems those zany oenophiles are not letting the grape rot
>> grow under their feet and are even more pretentious since I last visited
>> the great wine comedy.
>>
>>
>> nb ...aka zinn
>>
>
> I've never met an "oenophile" who wasn't pretentios or that didn't think
> they were an expert.

Actually, I'm a fennel and anise snob. I don't think they can be
improved on, not even with the most forward wine.

On Mon 08 Dec 2008 07:13:45p, Pennyaline told us...

> Wayne Boatwright wrote:
>> On Mon 08 Dec 2008 06:00:40p, notbob told us...
>>
>>> On 2008-12-08, Pennyaline > wrote:
>>>
>>>> "Fruit forward" reds are lusher and more heavily fruity than subtler
>>>> reds that rely on aged flavors and balanced tannins for character.
Some
>>>> wine snobs call the most obstreperous of them "fruit bombs."
>>> "Some wine snobs"? "rely on aged flavors and balanced tannins for
>>> character"? Seems those zany oenophiles are not letting the grape rot
>>> grow under their feet and are even more pretentious since I last
visited
>>> the great wine comedy.
>>>
>>>
>>> nb ...aka zinn
>>>
>>
>> I've never met an "oenophile" who wasn't pretentios or that didn't think
>> they were an expert.
>
> Actually, I'm a fennel and anise snob. I don't think they can be
> improved on, not even with the most forward wine.
>
>

I feel the same way about fennel and anise. However, I could see that the
combination with the right wine might be very pleasant, although not
necessarily an improvement. At first taste together, it might be a very
nice surprise.


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 12(XII)/08(VIII)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 2dys 4hrs 41mins
************************************************** **********************
Subvert the dominant paradigm!
************************************************** **********************

On Tue, 09 Dec 2008 02:21:09 GMT, Wayne Boatwright
> wrote:

>I feel the same way about fennel and anise. However, I could see that the
>combination with the right wine might be very pleasant, although not
>necessarily an improvement. At first taste together, it might be a very
>nice surprise.

Some of the Provencal dishes that have a fennel/anise flavor in them,
such as bouillabaisse, do well with a dry rose.

I make a chicken bouillabaisse from Patricia Wells' Bistro
Cooking..and while I haven't made it in a while, my memory of it says
it matches well with a dry rose.

Christine

On Mon 08 Dec 2008 07:25:52p, Christine Dabney told us...

> On Tue, 09 Dec 2008 02:21:09 GMT, Wayne Boatwright
> > wrote:
>
>>I feel the same way about fennel and anise. However, I could see that
the
>>combination with the right wine might be very pleasant, although not
>>necessarily an improvement. At first taste together, it might be a very
>>nice surprise.
>
> Some of the Provencal dishes that have a fennel/anise flavor in them,
> such as bouillabaisse, do well with a dry rose.
>
> I make a chicken bouillabaisse from Patricia Wells' Bistro
> Cooking..and while I haven't made it in a while, my memory of it says
> it matches well with a dry rose.
>
> Christine

Sounds good, Christine! I like rosé wines.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 12(XII)/08(VIII)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 2dys 4hrs 13mins
************************************************** **********************
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************************************************** **********************

On Tue, 09 Dec 2008 02:48:06 GMT, Wayne Boatwright
> wrote:


>Sounds good, Christine! I like rosé wines.

But only dry roses...non of that White Zinfandel stuff....

However, dry roses seem to belong to summer, in my mind. But things
like that also go with a good red wine... Preferably one from the
south of France...

And no, I don't *think* I am a wine snob, but I do love a really good
wine. Most of the ones these days are way too fruity for me, which is
why I like a lot of the ones made in France, where they know to tone
it down a bit. I don't like drinking fruit juice ...LOL.

I tend to like really dry wines, that marry well with food. I have
been lucky to live in the San Francisco bay area, where there is a
profound appreciation of good wine, and where it is not frowned upon
to have a glass of wine with lunch.... And where there are countless
wine events..... I learned a lot there...

Christine

On Mon 08 Dec 2008 07:59:17p, Christine Dabney told us...

> On Tue, 09 Dec 2008 02:48:06 GMT, Wayne Boatwright
> > wrote:
>
>
>>Sounds good, Christine! I like rosé wines.
>
> But only dry roses...non of that White Zinfandel stuff....
>
> However, dry roses seem to belong to summer, in my mind. But things
> like that also go with a good red wine... Preferably one from the
> south of France...
>
> And no, I don't *think* I am a wine snob, but I do love a really good
> wine. Most of the ones these days are way too fruity for me, which is
> why I like a lot of the ones made in France, where they know to tone
> it down a bit. I don't like drinking fruit juice ...LOL.
>
> I tend to like really dry wines, that marry well with food. I have
> been lucky to live in the San Francisco bay area, where there is a
> profound appreciation of good wine, and where it is not frowned upon
> to have a glass of wine with lunch.... And where there are countless
> wine events..... I learned a lot there...
>
> Christine
>

I tend to prefer very dry wines as well, unless it's intended to be a very
sweet wine to be drunk on its own. Some can be very good, unless you have
a strong dislike for sweet wines.





--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 12(XII)/08(VIII)/08(MMVIII)
************************************************** **********************
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Dimitri, you mean ouzu right? Retsina is is a very dry woodsy- rosiny
wine, not at all fruity.

On Mon, 08 Dec 2008 19:13:45 -0700, Pennyaline wrote:

> Actually, I'm a fennel and anise snob. I don't think they can be
> improved on, not even with the most forward wine.

I don't know about forward or backward wines. Same for fennel/anise being
mistaken for licorice. Oh, I can understand the similarity, but they are
just not the same. Kinda like soy or turkey being mistaken for real beef.
Sorry! Not in my world.

On that forward crap:

----

Forward

Wine that has accelerated its maturity more quickly than expected is
described as ´forward¡ (as opposed to backward). Also, in tasting notes,
´forward fruit¡ indicates that there is a high concentration of fruit
tasted in the wine. As in social circles, too much forwardness can be
obnoxious and a turn-off.

-----

"more quickly"? "...is a high concentration of fruit tasted in wine"?
WTF!? Of course there is a "fruit tasted in wine". Wine IS MADE FROM
FRUIT!!! I love the phrase, "too much forwardness can be obnoxious and a
turn-off.". Are we speaking of the wine or the pretentious assholes paying
more attention to their standing amongst fellow oenophiles than how good an
even decent wine can be?

nb

notbob wrote:
> On Mon, 08 Dec 2008 19:13:45 -0700, Pennyaline wrote:
>
>> Actually, I'm a fennel and anise snob. I don't think they can be
>> improved on, not even with the most forward wine.
>
> I don't know about forward or backward wines. Same for fennel/anise being
> mistaken for licorice. Oh, I can understand the similarity, but they are
> just not the same. Kinda like soy or turkey being mistaken for real beef.
> Sorry! Not in my world.
>
> On that forward crap:


In that post, I meant *forward* in the sense of overly familiar or immodest.

On Dec 8, 8:16*am, notbob > wrote:
> On 2008-12-08, Monsignor Tartarus Sanctus > wrote:
>
>
>
> > The wife and I had a salad with apples, cranberries, fennel and star
> > anise. After chewing on a seed from the star anise....
>
> Fennel and anise are not licorice.

Star anise tasted like licorice.

> > a really big fruit forward zinfandel....
>
> What is "fruit forward" as opposed to fruit backward?

Fruit forward is a term that means the wine has been made to emphasize
the fruit taste. Many California winemakers make wine in this style,
while French winemakers using the same grape produce wines that are
drier and emphasize the fruit flavors less. I have never heard the
term fruit backward.

Tartarus

On Dec 8, 8:08*pm, (No Reply) wrote:
> Dimitri, you mean ouzu right? Retsina is is a *very dry woodsy- rosiny
> wine, not at all fruity.

Retsina might work there. I don't usually have any on hand, though.

Tartarus

On Mon, 08 Dec 2008 19:59:17 -0700, Christine Dabney
> wrote:

>On Tue, 09 Dec 2008 02:48:06 GMT, Wayne Boatwright
> wrote:
>
>
>>Sounds good, Christine! I like rosé wines.
>
>But only dry roses...non of that White Zinfandel stuff....
>
>However, dry roses seem to belong to summer, in my mind. But things
>like that also go with a good red wine... Preferably one from the
>south of France...
>
>And no, I don't *think* I am a wine snob,

She doesn't *think* she is, operative word *think*. She wouldn't let
one teensey drop of my lowly screw cap vermouth near her stuffed
squash blossoms. :-0

koko

>but I do love a really good
>wine. Most of the ones these days are way too fruity for me, which is
>why I like a lot of the ones made in France, where they know to tone
>it down a bit. I don't like drinking fruit juice ...LOL.
>
>I tend to like really dry wines, that marry well with food. I have
>been lucky to live in the San Francisco bay area, where there is a
>profound appreciation of good wine, and where it is not frowned upon
>to have a glass of wine with lunch.... And where there are countless
>wine events..... I learned a lot there...
>
>Christine
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 12/07

On Tue 09 Dec 2008 11:07:13a, koko told us...

> On Mon, 08 Dec 2008 19:59:17 -0700, Christine Dabney
> > wrote:
>
>>On Tue, 09 Dec 2008 02:48:06 GMT, Wayne Boatwright
> wrote:
>>
>>
>>>Sounds good, Christine! I like rosé wines.
>>
>>But only dry roses...non of that White Zinfandel stuff....
>>
>>However, dry roses seem to belong to summer, in my mind. But things
>>like that also go with a good red wine... Preferably one from the
>>south of France...
>>
>>And no, I don't *think* I am a wine snob,
>
> She doesn't *think* she is, operative word *think*. She wouldn't let
> one teensey drop of my lowly screw cap vermouth near her stuffed
> squash blossoms. :-0

LOL!

>
> koko
>
>>but I do love a really good
>>wine. Most of the ones these days are way too fruity for me, which is
>>why I like a lot of the ones made in France, where they know to tone
>>it down a bit. I don't like drinking fruit juice ...LOL.
>>
>>I tend to like really dry wines, that marry well with food. I have
>>been lucky to live in the San Francisco bay area, where there is a
>>profound appreciation of good wine, and where it is not frowned upon
>>to have a glass of wine with lunch.... And where there are countless
>>wine events..... I learned a lot there...
>>
>>Christine
> There is no love more sincere than the love of food
> George Bernard Shaw
> www.kokoscorner.typepad.com
> updated 12/07
>



--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Tuesday, 12(XII)/09(IX)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 1dys 12hrs 37mins
************************************************** **********************
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************************************************** **********************

On Tue, 09 Dec 2008 01:45:59 GMT, Wayne Boatwright wrote:

> On Mon 08 Dec 2008 06:00:40p, notbob told us...
>
>> On 2008-12-08, Pennyaline > wrote:
>>
>>> "Fruit forward" reds are lusher and more heavily fruity than subtler
>>> reds that rely on aged flavors and balanced tannins for character. Some
>>> wine snobs call the most obstreperous of them "fruit bombs."
>>
>> "Some wine snobs"? "rely on aged flavors and balanced tannins for
>> character"? Seems those zany oenophiles are not letting the grape rot
>> grow under their feet and are even more pretentious since I last visited
>> the great wine comedy.
>>
>>
>> nb ...aka zinn
>>
>
> I've never met an "oenophile" who wasn't pretentios or that didn't think
> they were an expert.

<http://www.thenewyorkerstore.com/product_details.asp?mscssid=LD0BMDGAJQJK8JPDMK0V2Q 04HWU8434A&sitetype=1&affiliate=MBW1&sid=19019>

your pal,
blake

On Mon, 08 Dec 2008 19:13:45 -0700, Pennyaline wrote:

> Wayne Boatwright wrote:
>> On Mon 08 Dec 2008 06:00:40p, notbob told us...
>>
>>> On 2008-12-08, Pennyaline > wrote:
>>>
>>>> "Fruit forward" reds are lusher and more heavily fruity than subtler
>>>> reds that rely on aged flavors and balanced tannins for character. Some
>>>> wine snobs call the most obstreperous of them "fruit bombs."
>>> "Some wine snobs"? "rely on aged flavors and balanced tannins for
>>> character"? Seems those zany oenophiles are not letting the grape rot
>>> grow under their feet and are even more pretentious since I last visited
>>> the great wine comedy.
>>>
>>>
>>> nb ...aka zinn
>>>
>>
>> I've never met an "oenophile" who wasn't pretentios or that didn't think
>> they were an expert.
>
> Actually, I'm a fennel and anise snob. I don't think they can be
> improved on, not even with the most forward wine.

i draw the line when the wine starts goosing me under the table.

your pal,
blake

On Tue 09 Dec 2008 11:26:37a, blake murphy told us...

> On Tue, 09 Dec 2008 01:45:59 GMT, Wayne Boatwright wrote:

>> I've never met an "oenophile" who wasn't pretentios or that didn't
>> think they were an expert.
>
> <http://www.thenewyorkerstore.com/pro...id=LD0BMDGAJQJ
> K8JPDMK0V2Q04HWU8434A&sitetype=1&affiliate=MBW1&si d=19019>
>
> your pal,
> blake

I love that!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Tuesday, 12(XII)/09(IX)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 1dys 11hrs 49mins
************************************************** **********************
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"No Reply" > wrote in message
...
> Dimitri, you mean ouzu right? Retsina is is a very dry woodsy- rosiny
> wine, not at all fruity.


I know it's like drinking a pine cone.

:-)

No I don't mean Ouzo that stuff turns your blood black......

Dimitri

On 2008-12-09, koko > wrote:

> She doesn't *think* she is, operative word *think*. She wouldn't let
> one teensey drop of my lowly screw cap vermouth near her stuffed
> squash blossoms. :-0

Mmmm... Nothing like a good glass of Martini & Rossi OTR on a hot day.
Julia always kept a bottle of vermouth around as a white cooking wine.

nb

On Tue, 09 Dec 2008 23:33:58 GMT, notbob > wrote:

>On 2008-12-09, koko > wrote:
>
>> She doesn't *think* she is, operative word *think*. She wouldn't let
>> one teensey drop of my lowly screw cap vermouth near her stuffed
>> squash blossoms. :-0
>
>Mmmm... Nothing like a good glass of Martini & Rossi OTR on a hot day.
>Julia always kept a bottle of vermouth around as a white cooking wine.
>
>nb

Yahbut, I wanted white wine, not vermouth. No matter if Julia used
vermouth. There was a ton of white wine open, by the way...so since
it was there, I used it.

Prissy