On 5/18/2014 5:56 PM, Dave Smith wrote:
> On 2014-05-18 6:06 PM, wrote:
>
>>> 9 red one white. Tempranillo, San Giovase and Malbec mostly. These
>>> grapes flourish in the area. I prefer varietals to all that blended
>>> stuff (except for Cabernet-Souvignon). When a winery has to blend all
>>> their grapes to come up with a drinkable product it tells me that they
>>> aren't very good at growing grapes.
>>
>> I think the blending also came about when wine drinking became trendy.
>> I like Malbec too. I just keep white on hand for uncivilised friends
>> who might call past and don't drink red
>>
>
> Pshaw. There is nothing uncivilized about drinking and enjoying white
> wines. I like red wines with food, like red meats, sometimes pork,
> chicken and turkey, with pasta dishes. For sipping, I like whites. I
> trust you realize that some whites are made from red grapes.

I knew that! Just take the skins away real quick.

Tonight we had chicken enchiladas and salad for dinner. We had a beer
can chicken the other day so the leftovers went into enchiladas. To go
with my enchiladas, I opened a bottle of Fredericksburg (TX) Winery Dry
Reisling. This is a fruity wine and perfectly complemented the cheesy
goodness of my enchiladas.

I love wine, but I am not a wine snob. If it tastes good to you it's a
great wine. If it doesn't taste good, it's a bad wine.

There is absolutely no correlation between the cost of a bottle of wine
and the drinkability. I've had $5 wine that was fabulous. I've had $40
wine that I poured down the sink because it was undrinkable.

I normally don't pay more than $10 a bottle for wine, but when I'm at
Texas wineries I'll gladly pay more (up to $30) to support an in-state
industry. We just joined a wine club when we up there last week. I'm
looking forward to what Becker Vineyards sends us in October. This can
be a lot of fun.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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On 5/18/2014 8:08 PM, Janet Wilder wrote:
> On 5/18/2014 6:28 PM, wrote:
>> On Sun, 18 May 2014 18:56:40 -0400, Dave Smith
>> > wrote:
>>
>>> On 2014-05-18 6:06 PM, wrote:
>>>
>>>>> 9 red one white. Tempranillo, San Giovase and Malbec mostly. These
>>>>> grapes flourish in the area. I prefer varietals to all that blended
>>>>> stuff (except for Cabernet-Souvignon). When a winery has to blend all
>>>>> their grapes to come up with a drinkable product it tells me that they
>>>>> aren't very good at growing grapes.
>>>>
>>>> I think the blending also came about when wine drinking became trendy.
>>>> I like Malbec too. I just keep white on hand for uncivilised friends
>>>> who might call past and don't drink red
>>>>
>>>
>>> Pshaw. There is nothing uncivilized about drinking and enjoying white
>>> wines. I like red wines with food, like red meats, sometimes pork,
>>> chicken and turkey, with pasta dishes. For sipping, I like whites. I
>>> trust you realize that some whites are made from red grapes.
>>
>> Yes I know that but I like the brashiness of red, whites seem wimpy to
>> me. With fish I might like white but still take red with a brashy
>> fish like herring/mackerel etc. Sole might be white. Halibut and it
>> will depend on the moment.
>>
> I still can't do a mild fish with anything but a white. There are some
> good Souvignon Blancs out there with pricing at about $10 that are
> excellent. Pinot Noirs can also be good, but some are just too
> fruity.sweet for me. I can't stand Chardonnay.
>

For an interesting change of pace: http://www.mauiwine.com/pineapple/

On 5/18/2014 6:28 PM, wrote:
> On Sun, 18 May 2014 18:56:40 -0400, Dave Smith
> > wrote:
>
>> On 2014-05-18 6:06 PM, wrote:
>>
>>>> 9 red one white. Tempranillo, San Giovase and Malbec mostly. These
>>>> grapes flourish in the area. I prefer varietals to all that blended
>>>> stuff (except for Cabernet-Souvignon). When a winery has to blend all
>>>> their grapes to come up with a drinkable product it tells me that they
>>>> aren't very good at growing grapes.
>>>
>>> I think the blending also came about when wine drinking became trendy.
>>> I like Malbec too. I just keep white on hand for uncivilised friends
>>> who might call past and don't drink red
>>>
>>
>> Pshaw. There is nothing uncivilized about drinking and enjoying white
>> wines. I like red wines with food, like red meats, sometimes pork,
>> chicken and turkey, with pasta dishes. For sipping, I like whites. I
>> trust you realize that some whites are made from red grapes.
>
> Yes I know that but I like the brashiness of red, whites seem wimpy to
> me. With fish I might like white but still take red with a brashy
> fish like herring/mackerel etc. Sole might be white. Halibut and it
> will depend on the moment.
>
I still can't do a mild fish with anything but a white. There are some
good Souvignon Blancs out there with pricing at about $10 that are
excellent. Pinot Noirs can also be good, but some are just too
fruity.sweet for me. I can't stand Chardonnay.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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On 2014-05-18 20:08, Janet Wilder wrote:

>>
> I still can't do a mild fish with anything but a white. There are some
> good Souvignon Blancs out there with pricing at about $10 that are
> excellent. Pinot Noirs can also be good, but some are just too
> fruity.sweet for me. I can't stand Chardonnay.
>


It seems to be a female thing. I lot of people don't like chardonnay. My
wife is a member of the ABC club... anything but Chardonnay. I usually
like them.

On 5/17/2014 3:36 AM, Julie Bove wrote:
>
> "Cheryl" > wrote in message
> eb.com...
>> On 5/16/2014 7:26 AM, Julie Bove wrote:
>>>
>>> Where are there any holes? I bought the pears and was asked to report
>>> back after I ate one. I did. And now if I find out for sure what kind
>>> they are, I will report back on that. It would seem that there is
>>> nothing I can post about here to where I am not attacked by someone.
>>> Even if I stick entirely to food, someone still attacks me. I didn't
>>> cook it right or something.
>>
>> Just ignore them, Julie.
>
> I try but dammit, I just have to keep running my mouth! Or in this
> case, my typing hands. *Slaps hands*

https://www.facebook.com/Codeblackco...type=1&theater

or

http://preview.tinyurl.com/kblsx99

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 5/17/2014 10:16 AM, Janet Wilder wrote:
>>
> Thank you. I am "weening" off the walker and should be done with it in
> two weeks. Then I will be able to drive. Still have 4 more weeks of
> PT, but everything is healing nicely.

Recovering nicely it seems. Great! I'll bet you're just itching to
drive. I sure would be. lol Keep up the good work!

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 5/18/2014 5:12 PM, Janet Wilder wrote:

> 9 red one white. Tempranillo, San Giovase and Malbec mostly. These
> grapes flourish in the area. I prefer varietals to all that blended
> stuff (except for Cabernet-Souvignon). When a winery has to blend all
> their grapes to come up with a drinkable product it tells me that they
> aren't very good at growing grapes.

I discovered a really good local wine that so far I can't find in the
stores. I can buy online from their winery, and i can buy from Amazon.
The brand is Great Schoals and the winery is in southern Maryland.
The one I really like is a sparkling Chardonnay. Very different from
Champagne as you can tell its a wine. I need to do some investigation
of some specialty wine stores here to see if I can find it rather than
spend $22 a bottle plus shipping. It's that good that I'd spend that
much for a small bottle.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

"Cheryl" > wrote in message
eb.com...
> On 5/17/2014 3:36 AM, Julie Bove wrote:
>>
>> "Cheryl" > wrote in message
>> eb.com...
>>> On 5/16/2014 7:26 AM, Julie Bove wrote:
>>>>
>>>> Where are there any holes? I bought the pears and was asked to report
>>>> back after I ate one. I did. And now if I find out for sure what kind
>>>> they are, I will report back on that. It would seem that there is
>>>> nothing I can post about here to where I am not attacked by someone.
>>>> Even if I stick entirely to food, someone still attacks me. I didn't
>>>> cook it right or something.
>>>
>>> Just ignore them, Julie.
>>
>> I try but dammit, I just have to keep running my mouth! Or in this
>> case, my typing hands. *Slaps hands*
>
> https://www.facebook.com/Codeblackco...type=1&theater
>
> or
>
> http://preview.tinyurl.com/kblsx99

Heh!

On 5/18/2014 7:08 PM, Travis McGee wrote:
> On 5/18/2014 8:08 PM, Janet Wilder wrote:
>> On 5/18/2014 6:28 PM, wrote:
>>> On Sun, 18 May 2014 18:56:40 -0400, Dave Smith
>>> > wrote:
>>>
>>>> On 2014-05-18 6:06 PM, wrote:
>>>>
>>>>>> 9 red one white. Tempranillo, San Giovase and Malbec mostly. These
>>>>>> grapes flourish in the area. I prefer varietals to all that blended
>>>>>> stuff (except for Cabernet-Souvignon). When a winery has to blend
>>>>>> all
>>>>>> their grapes to come up with a drinkable product it tells me that
>>>>>> they
>>>>>> aren't very good at growing grapes.
>>>>>
>>>>> I think the blending also came about when wine drinking became trendy.
>>>>> I like Malbec too. I just keep white on hand for uncivilised friends
>>>>> who might call past and don't drink red
>>>>>
>>>>
>>>> Pshaw. There is nothing uncivilized about drinking and enjoying white
>>>> wines. I like red wines with food, like red meats, sometimes pork,
>>>> chicken and turkey, with pasta dishes. For sipping, I like whites. I
>>>> trust you realize that some whites are made from red grapes.
>>>
>>> Yes I know that but I like the brashiness of red, whites seem wimpy to
>>> me. With fish I might like white but still take red with a brashy
>>> fish like herring/mackerel etc. Sole might be white. Halibut and it
>>> will depend on the moment.
>>>
>> I still can't do a mild fish with anything but a white. There are some
>> good Souvignon Blancs out there with pricing at about $10 that are
>> excellent. Pinot Noirs can also be good, but some are just too
>> fruity.sweet for me. I can't stand Chardonnay.
>>
>
> For an interesting change of pace: http://www.mauiwine.com/pineapple/

I had some on Maui a few years ago and brought back a bottle. Good stuff!

--
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Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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On 5/18/2014 8:58 PM, Cheryl wrote:
> On 5/17/2014 10:16 AM, Janet Wilder wrote:
>>>
>> Thank you. I am "weening" off the walker and should be done with it in
>> two weeks. Then I will be able to drive. Still have 4 more weeks of
>> PT, but everything is healing nicely.
>
> Recovering nicely it seems. Great! I'll bet you're just itching to
> drive. I sure would be. lol Keep up the good work!
>

First place I drive to is the outlet mall. I need to shop so badly

--
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Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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On Sun, 18 May 2014 16:57:47 -0500, Janet Wilder >
wrote:

> I just ate a pear! It was ripe and juicy and nicely chilled from the
> fridge.
>
> I sliced some room temp blue Stilton cheese to eat with my wonderful pear.
>
> Washed it down with a vodka martini.

I like your style... except my martin would be gin.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 2014-05-19 7:17 AM, wrote:
> On Sun, 18 May 2014 20:39:42 -0400, Dave Smith
> > wrote:
>
>> On 2014-05-18 20:08, Janet Wilder wrote:
>>
>>>>
>>> I still can't do a mild fish with anything but a white. There are some
>>> good Souvignon Blancs out there with pricing at about $10 that are
>>> excellent. Pinot Noirs can also be good, but some are just too
>>> fruity.sweet for me. I can't stand Chardonnay.
>>>
>>
>>
>> It seems to be a female thing. I lot of people don't like chardonnay. My
>> wife is a member of the ABC club... anything but Chardonnay. I usually
>> like them.
>
> The Chardonnays or the members of the ABC club ??

The Chardonnays ;-)

I have managed to turn my wife around on the stuff by getting unoaked
Chardonnays and occasionally slipping in an oaked one.

On 2014-05-19 7:05 AM, wrote:

> Total agreement with drink what you like - years ago we were members
> of the Opimium Society and there were fancy dinners with fancy wines.
> Very often I found there were wines I didn't care for which were
> highly prized by others.

Not surprising. My father was a member and as much as he enjoyed a
glass of two of good wine, he really didn't know much about it. Then
there are people like my sister in law who loves cheap sweet German
white wines and nothing else. She won't touch red wine.
>
> One thing I did learn though, from a wine taster of the year, was how
> to substitute a German sparkling for expensive champagne for weddings
> etc. that was invaluable.


There was an article in the Toronto Star a few years ago about a
champagne tasting party. Guests blind tasted a number of different
champagne style wines and rated them. The one that most people liked was
an inexpensive Hungarian sparkling white. I bought some to try. Pretty
good.

On Mon, 19 May 2014 08:25:44 -0400, Dave Smith
> wrote:

>On 2014-05-19 7:17 AM, wrote:
>> On Sun, 18 May 2014 20:39:42 -0400, Dave Smith
>> > wrote:
>>
>>> On 2014-05-18 20:08, Janet Wilder wrote:
>>>
>>>>>
>>>> I still can't do a mild fish with anything but a white. There are some
>>>> good Souvignon Blancs out there with pricing at about $10 that are
>>>> excellent. Pinot Noirs can also be good, but some are just too
>>>> fruity.sweet for me. I can't stand Chardonnay.
>>>>
>>>
>>>
>>> It seems to be a female thing. I lot of people don't like chardonnay. My
>>> wife is a member of the ABC club... anything but Chardonnay. I usually
>>> like them.
>>
>> The Chardonnays or the members of the ABC club ??
>
>The Chardonnays ;-)
>
>I have managed to turn my wife around on the stuff by getting unoaked
>Chardonnays and occasionally slipping in an oaked one.

I don't care too much for any white wine that has an acidic taste.
Sauvignon Blanc in particular. I find that unoaked Chardonnay
sometimes goes in that direction.

My favourite white wine in is Toasted Head Chard. It's oaked to within
an inch of its life.

Doris

On 2014-05-19 10:06 AM, Doris Night wrote:

>> I have managed to turn my wife around on the stuff by getting unoaked
>> Chardonnays and occasionally slipping in an oaked one.
>
> I don't care too much for any white wine that has an acidic taste.
> Sauvignon Blanc in particular. I find that unoaked Chardonnay
> sometimes goes in that direction.
>
> My favourite white wine in is Toasted Head Chard. It's oaked to within
> an inch of its life.


That acid can be good in the right circumstances. I like the tang when I
want something refreshing, and it goes well with some foods.

Some people just don't appreciate the concept of having certain types of
wines with certain foods. We had one locally made Gewurztraminer that
went very well with grilled salmon. I would never drink that on its own
or with many of the other foods that one would normally have with white
wine, but it sure was good with grilled salmon. Thanks to my brother
working at a local winery I recently became acquainted with their
Gewurtztraminer, which is very close to that one, and half the price.

On 5/19/2014 6:05 AM, wrote:
> On Sun, 18 May 2014 19:06:02 -0500, Janet Wilder >
> wrote:
>
>>
>> Tonight we had chicken enchiladas and salad for dinner. We had a beer
>> can chicken the other day so the leftovers went into enchiladas. To go
>> with my enchiladas, I opened a bottle of Fredericksburg (TX) Winery Dry
>> Reisling. This is a fruity wine and perfectly complemented the cheesy
>> goodness of my enchiladas.
>>
>> I love wine, but I am not a wine snob. If it tastes good to you it's a
>> great wine. If it doesn't taste good, it's a bad wine.
>>
>> There is absolutely no correlation between the cost of a bottle of wine
>> and the drinkability. I've had $5 wine that was fabulous. I've had $40
>> wine that I poured down the sink because it was undrinkable.
>>
>> I normally don't pay more than $10 a bottle for wine, but when I'm at
>> Texas wineries I'll gladly pay more (up to $30) to support an in-state
>> industry. We just joined a wine club when we up there last week. I'm
>> looking forward to what Becker Vineyards sends us in October. This can
>> be a lot of fun.
>
> Total agreement with drink what you like - years ago we were members
> of the Opimium Society and there were fancy dinners with fancy wines.
> Very often I found there were wines I didn't care for which were
> highly prized by others.
>
> One thing I did learn though, from a wine taster of the year, was how
> to substitute a German sparkling for expensive champagne for weddings
> etc. that was invaluable.
>
I'm a big fan of Spanish Cava as a sub for champagne.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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On 5/19/2014 8:25 AM, Dave Smith wrote:

> The Chardonnays ;-)
>
> I have managed to turn my wife around on the stuff by getting unoaked
> Chardonnays and occasionally slipping in an oaked one.
>

I prefer oaked. A CT winery has a good one. We usually make a day trip
to have lunch and then head to the winery to get a case.

On Mon, 19 May 2014 13:43:34 -0400, Ed Pawlowski > wrote:

> On 5/19/2014 8:25 AM, Dave Smith wrote:
>
> > The Chardonnays ;-)
> >
> > I have managed to turn my wife around on the stuff by getting unoaked
> > Chardonnays and occasionally slipping in an oaked one.
> >
>
> I prefer oaked. A CT winery has a good one. We usually make a day trip
> to have lunch and then head to the winery to get a case.

Enough people dislike oak that I've noticed that some chardonnays are
now sold with words to the effect of "unoaked" in lettering you can't
miss.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 5/19/2014 3:07 PM, sf wrote:
> On Mon, 19 May 2014 13:43:34 -0400, Ed Pawlowski > wrote:
>
>> On 5/19/2014 8:25 AM, Dave Smith wrote:
>>
>>> The Chardonnays ;-)
>>>
>>> I have managed to turn my wife around on the stuff by getting unoaked
>>> Chardonnays and occasionally slipping in an oaked one.
>>>
>>
>> I prefer oaked. A CT winery has a good one. We usually make a day trip
>> to have lunch and then head to the winery to get a case.
>
> Enough people dislike oak that I've noticed that some chardonnays are
> now sold with words to the effect of "unoaked" in lettering you can't
> miss.
>

One winery we visited only uses stainless steel and adds "oak" to their
wine.

I've often said that my favorite wines were aged in stainless steel,
vintage Tuesday, and I do enjoy many inexpensive wines, but adding "oak"
seems slightly creepy.

--
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Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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On 5/19/2014 4:07 PM, sf wrote:
> On Mon, 19 May 2014 13:43:34 -0400, Ed Pawlowski > wrote:
>
>> On 5/19/2014 8:25 AM, Dave Smith wrote:
>>
>>> The Chardonnays ;-)
>>>
>>> I have managed to turn my wife around on the stuff by getting unoaked
>>> Chardonnays and occasionally slipping in an oaked one.
>>>
>>
>> I prefer oaked. A CT winery has a good one. We usually make a day trip
>> to have lunch and then head to the winery to get a case.
>
> Enough people dislike oak that I've noticed that some chardonnays are
> now sold with words to the effect of "unoaked" in lettering you can't
> miss.
>
Actually, both oaked and unoaked can be good; just different. I like New
Zealand wines and I have found both types from the same vineyard.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On Mon, 19 May 2014 15:25:36 -0500, Janet Wilder >
wrote:

> I've often said that my favorite wines were aged in stainless steel,
> vintage Tuesday, and I do enjoy many inexpensive wines, but adding "oak"
> seems slightly creepy.

Agree on both points, but considering the shere number of red wines
that use mega purple, I'm not surprised some add oak flavoring to
wine.

http://www.winesandvines.com/templat...&content=51033

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On 2014-05-19 4:25 PM, Janet Wilder wrote:
> On 5/19/2014 3:07 PM, sf wrote:
>> On Mon, 19 May 2014 13:43:34 -0400, Ed Pawlowski > wrote:
>>
>>> On 5/19/2014 8:25 AM, Dave Smith wrote:
>>>
>>>> The Chardonnays ;-)
>>>>
>>>> I have managed to turn my wife around on the stuff by getting unoaked
>>>> Chardonnays and occasionally slipping in an oaked one.
>>>>
>>>
>>> I prefer oaked. A CT winery has a good one. We usually make a day trip
>>> to have lunch and then head to the winery to get a case.
>>
>> Enough people dislike oak that I've noticed that some chardonnays are
>> now sold with words to the effect of "unoaked" in lettering you can't
>> miss.
>>
>
> One winery we visited only uses stainless steel and adds "oak" to their
> wine.

A lot of wineries do that. The snootier vitners consider it to be
cheating. Oak was one of the preferred woods and wines aged in it
acquired some of that oak flavour. Oak barrels are expensive, because
of their size require a lot more work to fill, move and fiddle with.
Then they have to rehab then every once in a while. Wineries can save
themselves a lot of money and a lot of work by just adding oak chips to
a stainless vat.
>
> I've often said that my favorite wines were aged in stainless steel,
> vintage Tuesday, and I do enjoy many inexpensive wines, but adding "oak"
> seems slightly creepy.




There are sorts of things that can get into the wine and taint it. A
number of years ago Niagara vineyards were plagued with ladybugs. They
can't spray for them that close to harvest so a lot of ladybugs got into
the wine. A lot of the wine ended up being recalled because of the
unpleasant taste from the bugs. Funny that all those experienced
winemakers didn't notice it or thought they could foist it on the
consumers. I have to admit that I never noticed any ladybug taste in the
local wines I bought, not that I would know what ladybugs taste like.

On 2014-05-19 4:59 PM, James Silverton wrote:

>> Enough people dislike oak that I've noticed that some chardonnays are
>> now sold with words to the effect of "unoaked" in lettering you can't
>> miss.
>>
> Actually, both oaked and unoaked can be good; just different. I like New
> Zealand wines and I have found both types from the same vineyard.
>

I agree. There are some really good oaked Chardonnays produced by some
of the local wineries. I like them. I like most Chardonnays. They are
good, full bodied wines. It is my wife who doesn't like them. It was
the wife of my wine guru who signed her up in the ABC club. She told us
about a number of women she knew who didn't like Chardonnay. It is
ironic because, being as influenced by movies and tv as a lot of other
people, I always associated Chardonnay with women ordering it by name.
I mean, on movies and TV shows it always seemed to be women ordering
Chardonnay, never Reissling, Gewurztraminer or Mossel, yet it is always
women who express a dislike for Chardonnay.

On 2014-05-19 6:38 PM, Janet Wilder wrote:

> I have been to a cooperage in Tennessee and have watched them fabricate
> barrels from American and French oak. Absolutely fascinating process.
>

It is indeed. It requires very skilled craftsmen, a lot of time and a
lot of very expensive wood. Wooden barrels have a limited life.
Stainless steel is expensive, but once fabricated, a stainless vessel
will last for decades, centuries or more.

On 5/19/2014 5:00 PM, Dave Smith wrote:
> On 2014-05-19 4:25 PM, Janet Wilder wrote:

>> One winery we visited only uses stainless steel and adds "oak" to their
>> wine.
>
> A lot of wineries do that. The snootier vitners consider it to be
> cheating. Oak was one of the preferred woods and wines aged in it
> acquired some of that oak flavour. Oak barrels are expensive, because
> of their size require a lot more work to fill, move and fiddle with.
> Then they have to rehab then every once in a while. Wineries can save
> themselves a lot of money and a lot of work by just adding oak chips to
> a stainless vat.

I have been to a cooperage in Tennessee and have watched them fabricate
barrels from American and French oak. Absolutely fascinating process.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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On 5/19/2014 5:12 PM, Dave Smith wrote:
I always associated Chardonnay with women ordering it by name. I
> mean, on movies and TV shows it always seemed to be women ordering
> Chardonnay, never Reissling, Gewurztraminer or Mossel, yet it is always
> women who express a dislike for Chardonnay.
>

Back in the late 1980's I had been in California on a business trip and
encountered, for the first time, Chardonnay. A few weeks later DH and I
were in a local restaurant and asked the waitress if they had
Chardonnay. "No we don't", she said. "We have Robert Mondavi" (or some
other vintner's name)

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Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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On 2014-05-19 6:41 PM, Janet Wilder wrote:
> On 5/19/2014 5:12 PM, Dave Smith wrote:
> I always associated Chardonnay with women ordering it by name. I
>> mean, on movies and TV shows it always seemed to be women ordering
>> Chardonnay, never Reissling, Gewurztraminer or Mossel, yet it is always
>> women who express a dislike for Chardonnay.
>>
>
> Back in the late 1980's I had been in California on a business trip and
> encountered, for the first time, Chardonnay. A few weeks later DH and I
> were in a local restaurant and asked the waitress if they had
> Chardonnay. "No we don't", she said. "We have Robert Mondavi" (or some
> other vintner's name)
>
Not Ernest and Julio's ? ;-)

"Janet Wilder" > wrote in message
eb.com...
> On 5/19/2014 5:00 PM, Dave Smith wrote:
>> On 2014-05-19 4:25 PM, Janet Wilder wrote:
>
>>> One winery we visited only uses stainless steel and adds "oak" to their
>>> wine.
>>
>> A lot of wineries do that. The snootier vitners consider it to be
>> cheating. Oak was one of the preferred woods and wines aged in it
>> acquired some of that oak flavour. Oak barrels are expensive, because
>> of their size require a lot more work to fill, move and fiddle with.
>> Then they have to rehab then every once in a while. Wineries can save
>> themselves a lot of money and a lot of work by just adding oak chips to
>> a stainless vat.
>
> I have been to a cooperage in Tennessee and have watched them fabricate
> barrels from American and French oak. Absolutely fascinating process.

My late fil was a cooper.

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On 5/19/2014 5:27 PM, wrote:
> On Mon, 19 May 2014 16:59:09 -0400, James Silverton
> > wrote:
>
>> On 5/19/2014 4:07 PM, sf wrote:
>>> On Mon, 19 May 2014 13:43:34 -0400, Ed Pawlowski > wrote:
>>>
>>>> On 5/19/2014 8:25 AM, Dave Smith wrote:
>>>>
>>>>> The Chardonnays ;-)
>>>>>
>>>>> I have managed to turn my wife around on the stuff by getting unoaked
>>>>> Chardonnays and occasionally slipping in an oaked one.
>>>>>
>>>>
>>>> I prefer oaked. A CT winery has a good one. We usually make a day trip
>>>> to have lunch and then head to the winery to get a case.
>>>
>>> Enough people dislike oak that I've noticed that some chardonnays are
>>> now sold with words to the effect of "unoaked" in lettering you can't
>>> miss.
>>>
>> Actually, both oaked and unoaked can be good; just different. I like New
>> Zealand wines and I have found both types from the same vineyard.
>
> In the red category there are several nice Chilean ones too.
>
Don't leave out Argentina, either.

Chilean and Argentinian wines are really good

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On 5/19/2014 5:44 PM, Dave Smith wrote:
> On 2014-05-19 6:41 PM, Janet Wilder wrote:
>> On 5/19/2014 5:12 PM, Dave Smith wrote:
>> I always associated Chardonnay with women ordering it by name. I
>>> mean, on movies and TV shows it always seemed to be women ordering
>>> Chardonnay, never Reissling, Gewurztraminer or Mossel, yet it is always
>>> women who express a dislike for Chardonnay.
>>>
>>
>> Back in the late 1980's I had been in California on a business trip and
>> encountered, for the first time, Chardonnay. A few weeks later DH and I
>> were in a local restaurant and asked the waitress if they had
>> Chardonnay. "No we don't", she said. "We have Robert Mondavi" (or some
>> other vintner's name)
>>
> Not Ernest and Julio's ? ;-)

No. Place was a bit more "upscale" <g>

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On 5/20/2014 5:32 AM, Ophelia wrote:
>
>
> "Janet Wilder" > wrote in message

>> I have been to a cooperage in Tennessee and have watched them
>> fabricate barrels from American and French oak. Absolutely fascinating
>> process.
>
> My late fil was a cooper.

It's an ancient and honorable trade. I thought the toasting process was
the most interesting part.



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On 5/20/2014 12:28 PM, wrote:

> Off hand, I haven't met a red I didn't like though I would rate
> Italian reds lowest on my list.
>

I was stuck in Sicily for a week when DH got sick on a cruise. The only
thing that I liked was the rojo (red wine) and cannoli. The house reds
were awesome.

I think the good Italian wines stay in Italy and the not so good ones
get exported.

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On 5/20/2014 5:53 PM, wrote:
> On Tue, 20 May 2014 17:30:44 -0500, Janet Wilder >
> wrote:
>
>> On 5/20/2014 12:28 PM, wrote:
>>
>>> Off hand, I haven't met a red I didn't like though I would rate
>>> Italian reds lowest on my list.
>>>
>>
>> I was stuck in Sicily for a week when DH got sick on a cruise. The only
>> thing that I liked was the rojo (red wine) and cannoli. The house reds
>> were awesome.
>>
>> I think the good Italian wines stay in Italy and the not so good ones
>> get exported.
>
> Sometimes wines that you drink locally taste great there but don't
> export. We found that to be true with Spanish wines and brandy which
> tasted ghastly when we got home so we stopped taking them back with
> us.
>
The best Merlot I've ever had was in Buenos Aired. I drank it all night
and had no headache as there were no sulfites in it. It was bottled for
local consumption.

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On Tue, 20 May 2014 17:30:44 -0500, Janet Wilder >
wrote:

> I think the good Italian wines stay in Italy and the not so good ones
> get exported.

I think so too. Eons ago a friend's father worked for the Italian
consulate and he'd bring back wines from Italy. Friend served a very
nice wine and told us we wouldn't be able to duplicate here. I did
buy one by the same name and he was right. It's wasn't anywhere near
what he'd served.

--
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On Sat, 17 May 2014 09:16:50 -0500, Janet Wilder >
wrote:

>On 5/16/2014 6:49 PM, Jeßus wrote:
>> On Fri, 16 May 2014 14:15:22 -0500, Janet Wilder >
>> wrote:
>>
>>> On 5/16/2014 5:20 AM, Jeßus wrote:
>>>> On Fri, 16 May 2014 05:59:26 -0400, Ed Pawlowski > wrote:
>>>>> Just look at the sheer number of follow ups that a Julie post will
>>>>> generate. Amazing isn't it.
>>>>
>>>>
>>>> It is, the holes in her stories are hard to resist.
>>>>
>>>
>>> Julie's posts are becoming a form of recreation for me as I am still
>>> limited in mobility :-)
>>
>> Oh.. I hope you recover soon... meantime, enjoy the Julie saga
>>
>Thank you. I am "weening" off the walker and should be done with it in
>two weeks. Then I will be able to drive. Still have 4 more weeks of
>PT, but everything is healing nicely.

Glad to hear it, I'm sure you'll be pleased to be able to drive again

On 5/20/2014 6:49 PM, Jeßus wrote:
> On Sat, 17 May 2014 09:16:50 -0500, Janet Wilder >
> wrote:
>
>> On 5/16/2014 6:49 PM, Jeßus wrote:
>>> On Fri, 16 May 2014 14:15:22 -0500, Janet Wilder >
>>> wrote:
>>>
>>>> On 5/16/2014 5:20 AM, Jeßus wrote:
>>>>> On Fri, 16 May 2014 05:59:26 -0400, Ed Pawlowski > wrote:
>>>>>> Just look at the sheer number of follow ups that a Julie post will
>>>>>> generate. Amazing isn't it.
>>>>>
>>>>>
>>>>> It is, the holes in her stories are hard to resist.
>>>>>
>>>>
>>>> Julie's posts are becoming a form of recreation for me as I am still
>>>> limited in mobility :-)
>>>
>>> Oh.. I hope you recover soon... meantime, enjoy the Julie saga
>>>
>> Thank you. I am "weening" off the walker and should be done with it in
>> two weeks. Then I will be able to drive. Still have 4 more weeks of
>> PT, but everything is healing nicely.
>
> Glad to hear it, I'm sure you'll be pleased to be able to drive again
>
>
OMG! Are you kidding? Pleased is not the word. Ecstatic is more like
it. First itinerary is the outlet mall.

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On Sun, 18 May 2014 16:49:20 -0700, "Julie Bove"
> wrote:

>
>"DreadfulBitch" > wrote in message
...
>> On 5/16/2014 2:16 PM, Janet Wilder wrote:
>>
>>>> Indeed! And I was *asked* to report on them after I ate one.
>>>
>>> You took that request seriously? Did you seriously think anyone cared?
>>
>> I asked her to report back after eating one. I seriously wanted to know.
>>
>Yes. Still haven't tried another one. Will try a bite later.

You should alert the media to this impending event.

And have a team of paramedics and trauma councilors on standby... just
in case. Better to be safe than sorry.

On 5/18/2014 6:51 PM, Janet Wilder wrote:
> On 5/18/2014 5:15 PM, Dave Smith wrote:
>
>> What didn't you like about it Janet? Was the pear to hard? Was the
>> cheese to moldy?
>> ;-)
>
> Sorry, Dave. There is nothing "Julie" about me. The pear was succulent
> and the cheese was the perfect creamy, salty companion. If it was not, I
> would not have posted it. :-)
>

I know nothing about pears - but the way y'all wax about the pears &
bleu cheese - I'm wanna try hehehe - please provide detailed
instructions - VBG ! Truly ! TIA :>

Sky, who loves bleu cheeses - but has no experience with pears - er, duh
(???) LOL - and no funny side/snide remarks- heheheh !!! :>>

On 5/18/2014 10:45 PM, Janet Wilder wrote:
>
> First place I drive to is the outlet mall. I need to shop so badly
>

LOL- way kewl heheh - y'ah gotta get your fix! ;> Outlet/discount
malls are the best and so much fun !! DIL taught that to me! Sweet! The
kitchen stuff is way fun, too! OH - don't forget the "perfumery" --
Indulge!!! VBG

Sky, who likes to be wicked, sometimes - hehehe

On Wed, 21 May 2014 04:54:37 -0500, Sky >
wrote:

> Sky, who loves bleu cheeses - but has no experience with pears - er, duh
> (???)

I'm shocked! This Fall, get your favorite blue cheese and a ripe
(pick the firm type) pear. Slice the pear, slice the blue cheese and
sandwich them together to eat. Try it with a decent brie too, better
yet - try my favorite cheese to eat with pear: Cambozola.


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Good Friends.
Good Memories.