"Dave Smith" > wrote in message
...
> Goomba38 wrote:
>
>>
>> > Technically. It is a name thing, and French produces have gone to court
>> > to protect the use of the word Champagne. There are lots of wineries
>> > who
>> > make a sparkling white wine with the same grape varieties and the same
>> > techniques, but they are legally prohibited from calling it or
>> > marketing
>> > it as Champagne.
>>
>> And I have no problems with that at all. Sort of
>> like basalmic vinegar *only* comes from Modena
>> area, a Smithfield ham in the town of Smithfield
>> (but also I believe there are specifics as to what
>> the pig is fed and how it is smoked).
>>
>
> I understand there is a similar issue with Parma products, prosciutto and
> Parmesan cheese. There are products out there from other places that use
> a
> similar process, but the results are disappointed. I started using freshly
> grated Parmesan a few years ago when I discovered that there was simply no
> comparison to that bland product in a can. Around here chunks of Parmesan
> cheese are pretty pricey, though they go a long way. Someone suggested
> that I
> try the Parmesan produced by a local producer, so I gave it a shot. It was
> about half the price of the real McCoy, but it just wasn't the same.
>
> We have several local wineries that make sparkling wines, several of them
> own
> by French families. One in particular sent two of their sons to France to
> learn the proper method of making Champagne. They allowed the secondary
> fermentation, kept the bottles inverted, superfroze the necks to pop out
> the
> yeasty sediment and all that. They make a pretty good Champagne style
> wine,
> and it sells for about half the price of the decent French Champagne here.
> It's not bad, but it just isn't Champagne.

Same thing with scotch whiskey. There are a couple of producers of scotch
whiskey in Canada that have been sued and ordered to refrain from referring
to their products as "scotch". It's often better than the crap that comes
out of Scotland at the low end, but it didn't come out of Scotland.

Scott.

In article >, Stark >
wrote:

> Chateau St. Michelle, Washington-based, makes a champagne-like beverage.

Which is quite tasty, IMO.

Regards,
Ranee

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"She seeks wool and flax, and works with willing hands." Prov 31:13

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In article >, Stark >
wrote:

> Chateau St. Michelle, Washington-based, makes a champagne-like beverage.

Which is quite tasty, IMO.

Regards,
Ranee

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/

Our Christmas breakfast is whatever we can eat quickly before church.
So, cereal, pancakes/waffles we made the previous weekend and froze,
fruit, yogurt, etc.

Our real meal comes in the afternoon and evening.

Regards,
Ranee

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/

Seeing that I usually eat oatmeal for breakfast, that DOES sound
special to me.

My mom usually would make a coffee cake or rolls and we have scrambled
eggs and bacon to go with them, as well as coffee or tea. Sometimes we
have buttermilk pancakes from the family recipe. I have to admit, I've
never had better pancakes than those anywhere.

Melissa