.. . . is a very nice accompaniment to the Thanksgiving and Christmas
cookies. I will bring the turkeys and the cornucopii (I made that up)
to the frozen northland later in the week where Small Child (she is
nearly FOUR - how CAN it be?) and I will decorate them. OK, I'll
schmear the frosting and she will sprinkle the sprinkles, except that
most will wind up in her tummy. I have about 18 cookies for us to do
then.

The other cookies (stars and and angels and peoples) will go into a tin
in the freezer for decorating later on, closer to Christmas.

The cookies are exceptionally tasty this year. The wine is pretty good,
too, considering it's red. I've got mine over an ice cube. My second
glass is tasting pretty good, but my shoulders kind of ache. Help me,
Mama. :

* Exported from MasterCook Mac *

Sugar Cookies

Recipe By : Posted yet again by Barb Schaller to rec.food.cooking,
11/20/05
Serving Size : 66 Preparation Time :12:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups sifted cake flour (14 oz.)
2 1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup soft shortening (5 oz.)
1 1/2 cups sugar (11-1/2 oz.)
2 eggs -- unbeaten
1 tsp. vanilla extract
1/2 tsp or so of almond extract
4 tsp. milk (FF half and half this year - 2005)

Sift dry ingredients together; set aside. Mix shortening with sugar,
eggs, and vanilla until very light and fluffy. Mix in flour mixture
alternately with milk. Refrigerate dough until easy to handle (several
hours or overnight). Roll on floured board, cut, and bake at 400
degrees until delicate brown, about 9 minutes.

This is the only sugar cookie recipe I¹ve had much luck with!! The
dough handles beautifully! Design imprints from a cookie cutter remain
on the cookie, making decorating very easy. 11/25/89: ~5-1/2 dozen
cookies.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 3 Calories; less than one gram
Fat (55% calories from fat); 0g Protein; 0g Carbohydrate; 7mg
Cholesterol; 32mg Sodium

NOTES : Source: Good Housekeeping Cookbook, page 657. First made in
the late 70s
___
--
http://www.jamlady.eboard.com, updated 11-19-05 - Shiksa Varnishkes.

Melba's Jammin' wrote:
> . . . is a very nice accompaniment to the Thanksgiving and Christmas
> cookies. I will bring the turkeys and the cornucopii (I made that up)
> to the frozen northland later in the week where Small Child (she is
> nearly FOUR - how CAN it be?) and I will decorate them. OK, I'll
> schmear the frosting and she will sprinkle the sprinkles, except that
> most will wind up in her tummy. I have about 18 cookies for us to do
> then.
>
> The other cookies (stars and and angels and peoples) will go into a tin
> in the freezer for decorating later on, closer to Christmas.
>
> The cookies are exceptionally tasty this year. The wine is pretty good,
> too, considering it's red. I've got mine over an ice cube. My second
> glass is tasting pretty good, but my shoulders kind of ache. Help me,
> Mama. :

Yup, the Beaujolais this year are darn good... for glorified grape juice
that they are!

I look forward to the Nouveaus every year. Some are disappointing,
others are so-so, and the rest are fresh-fruity and food-friendly. I
haven't tried them with cookies, however, but friendly is friendly, right?!


>
> * Exported from MasterCook Mac *
>
> Sugar Cookies
>
> Recipe By : Posted yet again by Barb Schaller to rec.food.cooking,
> 11/20/05
> Serving Size : 66 Preparation Time :12:00
> Categories : Cookies
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 4 cups sifted cake flour (14 oz.)
> 2 1/2 tsp. baking powder
> 1/2 tsp. salt
> 2/3 cup soft shortening (5 oz.)
> 1 1/2 cups sugar (11-1/2 oz.)
> 2 eggs -- unbeaten
> 1 tsp. vanilla extract
> 1/2 tsp or so of almond extract
> 4 tsp. milk (FF half and half this year - 2005)


<snippage>

I'm sure I've made this recipe in the past. If it's the one I'm thinking
of, it does handle beautifully and the finished cookies handle well, too.

In article >,
pennyaline > wrote:

> Melba's Jammin' wrote:
> > . . . is a very nice accompaniment to the Thanksgiving and Christmas
> > cookies. I will bring the turkeys and the cornucopii (I made that up)
> > to the frozen northland later in the week where Small Child (she is
> > nearly FOUR - how CAN it be?) and I will decorate them. OK, I'll
> > schmear the frosting and she will sprinkle the sprinkles, except that
> > most will wind up in her tummy. I have about 18 cookies for us to do
> > then.
> >
> > The other cookies (stars and and angels and peoples) will go into a tin
> > in the freezer for decorating later on, closer to Christmas.
> >
> > The cookies are exceptionally tasty this year. The wine is pretty good,
> > too, considering it's red. I've got mine over an ice cube. My second
> > glass is tasting pretty good, but my shoulders kind of ache. Help me,
> > Mama. :
>
> Yup, the Beaujolais this year are darn good... for glorified grape juice
> that they are!
>
> I look forward to the Nouveaus every year. Some are disappointing,
> others are so-so, and the rest are fresh-fruity and food-friendly. I
> haven't tried them with cookies, however, but friendly is friendly, right?!

Hows the hell would I know? I've had 3/4 olf the bottle and can cbarely
see straight. I'm goihgnn to bed. I've heard this is supposed to be a
good year - and I don't know diddlbyt about any of it. My shoulders
don't ache any more. My visions is getting kind of funky though.
--
http://www.jamlady.eboard.com, updated 11-19-05 - Shiksa Varnishkes.

Melba's Jammin' wrote:
> . . . is a very nice accompaniment to the Thanksgiving and Christmas
> cookies. I will bring the turkeys and the cornucopii (I made that up)
> to the frozen northland later in the week where Small Child (she is
> nearly FOUR - how CAN it be?) and I will decorate them. OK, I'll
> schmear the frosting and she will sprinkle the sprinkles, except that
> most will wind up in her tummy. I have about 18 cookies for us to do
> then.
>


Which Beaujolais did you get, the one with the pretty label?

Bob

On Sun, 20 Nov 2005 22:06:38 -0600, Melba's Jammin'
> wrote:

>In article >,
> pennyaline > wrote:
>
>> Melba's Jammin' wrote:
>> > . . . is a very nice accompaniment to the Thanksgiving and Christmas
>> > cookies. I will bring the turkeys and the cornucopii (I made that up)
>> > to the frozen northland later in the week where Small Child (she is
>> > nearly FOUR - how CAN it be?) and I will decorate them. OK, I'll
>> > schmear the frosting and she will sprinkle the sprinkles, except that
>> > most will wind up in her tummy. I have about 18 cookies for us to do
>> > then.
>> >
>> > The other cookies (stars and and angels and peoples) will go into a tin
>> > in the freezer for decorating later on, closer to Christmas.
>> >
>> > The cookies are exceptionally tasty this year. The wine is pretty good,
>> > too, considering it's red. I've got mine over an ice cube. My second
>> > glass is tasting pretty good, but my shoulders kind of ache. Help me,
>> > Mama. :
>>
>> Yup, the Beaujolais this year are darn good... for glorified grape juice
>> that they are!
>>
>> I look forward to the Nouveaus every year. Some are disappointing,
>> others are so-so, and the rest are fresh-fruity and food-friendly. I
>> haven't tried them with cookies, however, but friendly is friendly, right?!
>
>Hows the hell would I know? I've had 3/4 olf the bottle and can cbarely
>see straight. I'm goihgnn to bed. I've heard this is supposed to be a
>good year - and I don't know diddlbyt about any of it. My shoulders
>don't ache any more. My visions is getting kind of funky though.

Lush!

TammyM

On Sun, 20 Nov 2005 22:12:29 -0600, zxcvbob >
wrote:

>Melba's Jammin' wrote:
>> . . . is a very nice accompaniment to the Thanksgiving and Christmas
>> cookies. I will bring the turkeys and the cornucopii (I made that up)
>> to the frozen northland later in the week where Small Child (she is
>> nearly FOUR - how CAN it be?) and I will decorate them. OK, I'll
>> schmear the frosting and she will sprinkle the sprinkles, except that
>> most will wind up in her tummy. I have about 18 cookies for us to do
>> then.
>>
>Which Beaujolais did you get, the one with the pretty label?

I bought a bottle of Georges Duboeuf Beaujolais Nouveau this year. So
disappointing Every year I find the stuff less and less of a wine I
want to drink. I guess it means I drink too much really good wine ;-)

Nathalie in Switzerland

Nathalie Chiva > writes:

>I bought a bottle of Georges Duboeuf Beaujolais Nouveau this year. So
>disappointing Every year I find the stuff less and less of a wine I
>want to drink. I guess it means I drink too much really good wine ;-)

I haven't bought any Beaujolais Nouveau because I'm not a fan of sweet
wines (except some moscato). However, George Duboeuf wines are pretty
good table wines with some nice bottles. I like using the bottles for
candles, and it's a treat to enjoy drinking the wine the bottles came
in.

Stacia

In article >,
zxcvbob > wrote:

> Melba's Jammin' wrote:
> > . . . is a very nice accompaniment to the Thanksgiving and Christmas
> > cookies. I will bring the turkeys and the cornucopii (I made that up)

> Which Beaujolais did you get, the one with the pretty label?
>
> Bob

The Bubba DuBoeuf (French) brand that Haskell's sells - $8/bottle -
"The lowest price in town for Nouveau Beaujolais," It's got a colorful
label, I think - it's in another room.
--
http://www.jamlady.eboard.com, updated 11-19-05 - Shiksa Varnishkes.

In article >,
Nathalie Chiva > wrote:

> On Sun, 20 Nov 2005 22:12:29 -0600, zxcvbob >
> wrote:
>
> >Melba's Jammin' wrote:
> >> . . . is a very nice accompaniment to the Thanksgiving and Christmas
> >> cookies. I will bring the turkeys and the cornucopii (I made that up)
> >> to the frozen northland later in the week where Small Child (she is
> >> nearly FOUR - how CAN it be?) and I will decorate them. OK, I'll
> >> schmear the frosting and she will sprinkle the sprinkles, except that
> >> most will wind up in her tummy. I have about 18 cookies for us to do
> >> then.
> >>
> >Which Beaujolais did you get, the one with the pretty label?
>
> I bought a bottle of Georges Duboeuf Beaujolais Nouveau this year. So
> disappointing Every year I find the stuff less and less of a wine I
> want to drink. I guess it means I drink too much really good wine ;-)
>
> Nathalie in Switzerland

Hey, Nathalie! That's the one I bought, too. I liked it but then I'm a
heathen. Isn't the nouveau beaujolais supposed to be some sort of
indicator of the year's production in general? I.e., if the nouveau is
good, expect the others to be also good.
--
http://www.jamlady.eboard.com, updated 11-19-05 - Shiksa Varnishkes.

In article >,
(Glitter Ninja) wrote:

> Nathalie Chiva > writes:
>
> >I bought a bottle of Georges Duboeuf Beaujolais Nouveau this year. So
> >disappointing Every year I find the stuff less and less of a wine I
> >want to drink. I guess it means I drink too much really good wine ;-)
>
> I haven't bought any Beaujolais Nouveau because I'm not a fan of sweet
> wines (

Beaujolais Nouveau is sweet? Someone forgot to tell them. Light and
fruity I'd agree with but I wouldn't say sweet. OTOH, what do I know
about it?

> Stacia
--
http://www.jamlady.eboard.com, updated 11-19-05 - Shiksa Varnishkes.

In article >, (TammyM)
(snippage)
> > I've had 3/4 olf the bottle and can cbarely
> >see straight. I'm goihgnn to bed. I've heard this is supposed to be a
> >good year - and I don't know diddlbyt about any of it. My shoulders
> >don't ache any more. My visions is getting kind of funky though.
>
> Lush!
>
> TammyM

Not yet, but I'm considering taking it up. Not! I have more fun when
I'm sober than most people do when they're drunk. OTOH, I am a fun
drunk rather than a mean one. There's still about a glass left in the
bottle. Rob wanted me to finish it last night but I would have had to
get out of bed to do it and it seemed like too much effort to expend.
--
http://www.jamlady.eboard.com, updated 11-19-05 - Shiksa Varnishkes.

We went through this last year at the wine shop where I work, and we're
doing it again this year. In my boss's opinion, Beaujolais Nouveau is
the triumph of marketing over common sense. They're good enough light
wines if you're into that sort of thing but not worth the price. He
doesn't like to buy anything that's not either an excellent wine or an
exceptional bargain meaning that we do carry a good selection of wines
in the $10 range for everyday meals.


But then the customers come in demanding Beaujolais Nouveau because
they've heard of it and it is cool. He'd have to get 5 cases of it to
get a good price, and he knows he can't sell 5 cases. He's glad to
special order it, but the folks who want Beaujolais Nouveau aren't
sophisticated enough about wine to special order. They want to treat a
high-end wine shop like Target. We end up doing our best to educate the
public.


--Lia

On Mon, 21 Nov 2005 06:42:10 -0600, Melba's Jammin'
> wrote:

>In article >,
> Nathalie Chiva > wrote:
>> I bought a bottle of Georges Duboeuf Beaujolais Nouveau this year. So
>> disappointing Every year I find the stuff less and less of a wine I
>> want to drink. I guess it means I drink too much really good wine ;-)
>>
>> Nathalie in Switzerland
>
>Hey, Nathalie! That's the one I bought, too. I liked it but then I'm a
>heathen. Isn't the nouveau beaujolais supposed to be some sort of
>indicator of the year's production in general? I.e., if the nouveau is
>good, expect the others to be also good.

Never heard anything like that, no.
I used to like Beaujolais nouveau, but I guess I'm spoilt - we (my SO
and I) love wine and have a good cellar....

Nathalie in Switzerland

Melba's Jammin' wrote:

> Hey, Nathalie! That's the one I bought, too. I liked it but then I'm a
> heathen. Isn't the nouveau beaujolais supposed to be some sort of
> indicator of the year's production in general? I.e., if the nouveau is
> good, expect the others to be also good.

I have never understood the attraction to Beaujolais nouveau. It is a young
fruity wine. While it is bound to vary from year to year I don't know how it
could be an indication of a great vintage. It is a young wine, crafted to be
consumed immediately. It does not keep well, and is definitely nor made to be
cellared and aged. Wines that are made to be aged use a much different
process.

Dave Smith wrote:

> Melba's Jammin' wrote:
>
>
>>Hey, Nathalie! That's the one I bought, too. I liked it but then I'm a
>>heathen. Isn't the nouveau beaujolais supposed to be some sort of
>>indicator of the year's production in general? I.e., if the nouveau is
>>good, expect the others to be also good.
>
>
> I have never understood the attraction to Beaujolais nouveau. It is a young
> fruity wine. While it is bound to vary from year to year I don't know how it
> could be an indication of a great vintage. It is a young wine, crafted to be
> consumed immediately. It does not keep well, and is definitely nor made to be
> cellared and aged. Wines that are made to be aged use a much different
> process.
>


1) It goes pretty good with roast turkey.
2) It becomes available just in time for Thanksgiving (in the USA, I
think it's a little late for Candian Thanksgiving.)
3) It seems appropriate to drink the current year's wine at a feast that
celebrates the harvest.

I don't know what the big deal is with Beaujolais Noveau in Europe ;;-)

Bob

"Dave Smith" > ha scritto nel messaggio
...
> Melba's Jammin' wrote:
>
>> Hey, Nathalie! That's the one I bought, too. I liked it but then I'm a
>> heathen. Isn't the nouveau beaujolais supposed to be some sort of
>> indicator of the year's production in general? I.e., if the nouveau is
>> good, expect the others to be also good.
>
> I have never understood the attraction to Beaujolais nouveau. It is a
> young
> fruity wine. While it is bound to vary from year to year I don't know how
> it
> could be an indication of a great vintage. It is a young wine, crafted to
> be
> consumed immediately. It does not keep well, and is definitely nor made
> to be
> cellared and aged. Wines that are made to be aged use a much different
> process.

I agree!
P
>

It is supposed to be a "fun" wine. Unfortunately, prices on it have gotten
to the point that it is a fun wine with a serious price tag. No thanks,
I'll pass.

Bob (who avers that the correct wine with roast turkey is a Beaujolais...)
"Dave Smith" > wrote in message
...
> Melba's Jammin' wrote:
>
>> Hey, Nathalie! That's the one I bought, too. I liked it but then I'm a
>> heathen. Isn't the nouveau beaujolais supposed to be some sort of
>> indicator of the year's production in general? I.e., if the nouveau is
>> good, expect the others to be also good.
>
> I have never understood the attraction to Beaujolais nouveau. It is a
> young
> fruity wine. While it is bound to vary from year to year I don't know how
> it
> could be an indication of a great vintage. It is a young wine, crafted to
> be
> consumed immediately. It does not keep well, and is definitely nor made
> to be
> cellared and aged. Wines that are made to be aged use a much different
> process.
>

zxcvbob wrote:

>
> 1) It goes pretty good with roast turkey.

It does indeed. So do some of the Gamay wines, light and fruity.

> 2) It becomes available just in time for Thanksgiving (in the USA, I
> think it's a little late for Candian Thanksgiving.)

It's not my fault that you guys celebrate it a month too late :-)

> 3) It seems appropriate to drink the current year's wine at a feast that
> celebrates the harvest.

That's one way to look at it. It just seems like a lot of money for a something that
is somewhat a novelty wine, and one that has to be consumed soon after purchase.

> I don't know what the big deal is with Beaujolais Noveau in Europe ;;-)

Well, if you consider it apt wine for a celebration harvest, it is their harvest.
It's the soonest they can drink the current year's wine harvest.

I don't dislike Beaujolais, and I have bought some in the past. I just wasn't as
impressed with it as I was with some of the wines that have more shelf life or which
improve with age.

In article >,
Julia Altshuler > wrote:

> We went through this last year at the wine shop where I work, and we're
> doing it again this year. In my boss's opinion, Beaujolais Nouveau is
> the triumph of marketing over common sense. They're good enough light
> wines if you're into that sort of thing but not worth the price.

I compare it to eating raw cookie dough. Someone who is a very good
baker can eat a bit of the raw dough and predict how the cookies will
taste. If they are lacking in salt or some spice, they can be fixed at
that point before they are baked. Someone who doesn't bake much, like
myself, just tries some dough and says, "yuck, why did I do that?". You
don't serve raw cookie dough to your guests after dinner.

Beaujolais Nouveau is wine that isn't ready to drink yet. Someone who
knows a lot about wine can drink a little glass and figure out whether
it will be worth buying once it's ready to drink. They might even
figure out whether the entire vintage is good or not. Somebody like
myself tries a little glass and says, "yuck, why did I do that?".

:-)


ObWine: Went to Trader Joe's this morning and bought two bottles of Two
Buck Chuck. Unless my wife complains too much, I figure one will be for
Thanksgiving. They are both red wines. I know that red wine is not
supposed to go with turkey, but we both like red better than white.

--
Dan Abel

Petaluma, California, USA

"Dan Abel" > wrote in message
...
> In article >,
> Julia Altshuler > wrote:
>
>> We went through this last year at the wine shop where I work, and we're
>> doing it again this year. In my boss's opinion, Beaujolais Nouveau is
>> the triumph of marketing over common sense. They're good enough light
>> wines if you're into that sort of thing but not worth the price.
>
> I compare it to eating raw cookie dough. Someone who is a very good
> baker can eat a bit of the raw dough and predict how the cookies will
> taste. If they are lacking in salt or some spice, they can be fixed at
> that point before they are baked. Someone who doesn't bake much, like
> myself, just tries some dough and says, "yuck, why did I do that?". You
> don't serve raw cookie dough to your guests after dinner.
>
> Beaujolais Nouveau is wine that isn't ready to drink yet. Someone who
> knows a lot about wine can drink a little glass and figure out whether
> it will be worth buying once it's ready to drink. They might even
> figure out whether the entire vintage is good or not. Somebody like
> myself tries a little glass and says, "yuck, why did I do that?".
>

That is completely wrong, jeeze, where did you pick that up? BN is made
using a technique different from other red wines so that the astringent
chemicals, mainly tannin, do not end up in the wine. It is these compounds
that require the usual aging, even if only a couple of years, of red wine.
Lacking them, BN is ready to drink immediately. It may well be over-hyped
and like anything there are bad ones on the market, but a good one is a real
treat. They are never "great" wines but are light, fruity, and easy to drink
in large quantities.

Peter Aitken

Dan Abel wrote:

> I compare it to eating raw cookie dough. Someone who is a very good
> baker can eat a bit of the raw dough and predict how the cookies will
> taste. If they are lacking in salt or some spice, they can be fixed at
> that point before they are baked. Someone who doesn't bake much, like
> myself, just tries some dough and says, "yuck, why did I do that?". You
> don't serve raw cookie dough to your guests after dinner.
>
> Beaujolais Nouveau is wine that isn't ready to drink yet. Someone who
> knows a lot about wine can drink a little glass and figure out whether
> it will be worth buying once it's ready to drink. They might even
> figure out whether the entire vintage is good or not. Somebody like
> myself tries a little glass and says, "yuck, why did I do that?".

That is not a very accurate analogy. Indeed, a good baker should know if his
cookies are going to be good. The same goes for pie pastry. Some batches you
know from the texture and the way they roll out that they are going to be
good. The baking is the next step.

There are different methods for making wine, and ageing is not like cooking
as a final step. Not all wines are made to be aged. As a rule, white wines
are made to be consumed quickly. They do not benefit from ageing. In fact,
most of them will deteriorate quickly. Only some wines are produced with the
intention of ageing.

There are different ways to make wine, depending on whether it is intended to
be drunk immediately or whether it is intended to be consumed within a year
or two, or if it is intended to go into a cellar. A good wine maker should be
able to determine from the character of the grapes if he should go for the
long life or to make a cheaper product.

Julia Altshuler wrote:
> We went through this last year at the wine shop where I work, and we're
> doing it again this year. In my boss's opinion, Beaujolais Nouveau is
> the triumph of marketing over common sense. They're good enough light
> wines if you're into that sort of thing but not worth the price.

Precisely. They are good enough light wines. They're not cellarable
heavyweights and they're not intended to be.


> He
> doesn't like to buy anything that's not either an excellent wine or an
> exceptional bargain meaning that we do carry a good selection of wines
> in the $10 range for everyday meals.

"He" needs to lighten up


> But then the customers come in demanding Beaujolais Nouveau because
> they've heard of it and it is cool. He'd have to get 5 cases of it to
> get a good price, and he knows he can't sell 5 cases. He's glad to
> special order it, but the folks who want Beaujolais Nouveau aren't
> sophisticated enough about wine to special order.

Eh hem? Oh really? And you know this how?


> They want to treat a
> high-end wine shop like Target. We end up doing our best to educate the
> public.

So how does the average lesson go? "I'm sorry, ma'am, but you want a
Beaujolais and that means you don't know enough about wine to
distinguish Burgundy from plonk. What you really want is one of the
"blushes"... perhaps something in a box?"

For the perusal of whoever, regarding this year's BNs:

http://www.wineloverspage.com/winead...int051118.html

Glitter Ninja > wrote:

> I haven't bought any Beaujolais Nouveau because I'm not a fan of sweet
> wines (except some moscato).

Eh? All and any Beaujolais is dry. It is true that most Beaujolais -
like many other wines - is chaptalised and often overchaptalised
nowadays, but most all of that sugar is converted into alcohol.

Victor

Dan Abel > wrote:

> Beaujolais Nouveau is wine that isn't ready to drink yet.

Oh, what rot! Here is what I posted some six years ago:

Beaujolais (nouveau) may not be seriously good, but then it is not meant
to be. It's meant to be a simple wine and, as such, it often gives
great pleasure. Besides, Beaujolais, by virtue of being produced by the
carbonic maceration method, is a wine very different from any that is
not produced by such method. One just can't compare it to other wines
in a way one does when one compares various Merlots and Cabernets to
each other, for example. In a sense, it is a situation similar to that
of traditionally made German Riesling (a truly serious wine, unlike
Beaujolais), which is misunderstood by a lot of misguided wine lovers.
It is a wine made differently, with a different premise and a different
result. Expectations should be adjusted accordingly. Beaujolais is
prized for its freshness, its pear-drop bouquet and jamminess combined
with some acidity. As is the case with other wines, quality depends on
the vintage, to a very great extent. It is generally only in poor
vintages that one hears complaints about too much Nouveau being
produced. Beaujolais, like other wines, can be good or bad. Ditto its
nouveau versions.

Only a very small proportion of all Beaujolais can benefit from aging -
mostly a few of the Moulin-à-Vent and Morgon crus. Most Beaujolais
wines are better drunk in their first year. It is true that Beaujolais
Primeur or Nouveau is rarely the best, for better grapes are generally
used for other kinds of Beaujolais, but it can nevertheless be very
good, if one chooses carefully. Besides, many of the Beaujolais and
Beaujolais-Villages (always a much better bet) wines sold later in the
year are just relabeled Beaujolais Nouveau - a legal practice. A good
young, fresh Beaujolais, even if it's just a 'Nouveau' is immensely
enjoyable. It's a light, fragrant, zesty, juicy, thirst-quenching
fruit-in-a-bottle. It is not an age-worthy 'serious' wine. Not what
the Italians would call a 'vino da meditazione', but a simple 'vino da
pasto'. It is not meant to be sipped delicately - it is to be gulped,
quaffed, glugged with abandon. And it goes well with most any food. Of
course, it has to be wine made more or less traditionally, i.e. in a
light style. Too often Beaujolais is overchaptalised nowadays,
resulting in a flat, overly alcoholic wine. So, choose carefully.
Choose Beaujolais-Villages or any of the crus, rather than a simple
Beaujolais. Such producers as Jean-Paul Brun, Jean-Charles Pivot
(brother of Bernard) or Charvet rarely disappoint. Even the widely
available wines of Georges Duboeuf, especially those from their own
vineyards, are generally rather good, even though Duboeuf are the
leaders of the 'modern' overly alcoholic style.

And, lest you forget, one of the best things about Beaujolais is, of
course, its beetroot colour...

Victor

In article >,
Dan Abel <dabel
>
> ObWine: Went to Trader Joe's this morning and bought two bottles of Two
> Buck Chuck. Unless my wife complains too much, I figure one will be for
> Thanksgiving. They are both red wines. I know that red wine is not
> supposed to go with turkey, but we both like red better than white.

Au contraire, mon ami. Fritzi Haskell, Twin Cities wine maven 50 years
ago always said to drink what you like. That's why I drink gin,
Hasn't inflation run Chuck's to Three Buck Chuck?
--
http://www.jamlady.eboard.com, updated 11-19-05 - Shiksa Varnishkes.

In article >,
"Peter Aitken" > wrote:

>They are never "great" wines but are light, fruity, and easy to drink
> in large quantities.

Hear, hear!! <hic>
--
http://www.jamlady.eboard.com, updated 11-19-05 - Shiksa Varnishkes.

Melba's Jammin' wrote:
> . . . is a very nice accompaniment to the Thanksgiving and Christmas
> cookies. I will bring the turkeys and the cornucopii (I made that up)
> to the frozen northland later in the week where Small Child (she is
> nearly FOUR - how CAN it be?) and I will decorate them. OK, I'll
> schmear the frosting and she will sprinkle the sprinkles, except that
> most will wind up in her tummy. I have about 18 cookies for us to do
> then.
>
> The other cookies (stars and and angels and peoples) will go into a tin
> in the freezer for decorating later on, closer to Christmas.
>
> The cookies are exceptionally tasty this year. The wine is pretty good,
> too, considering it's red. I've got mine over an ice cube. My second
> glass is tasting pretty good, but my shoulders kind of ache. Help me,
> Mama. :
>
> * Exported from MasterCook Mac *
>
> Sugar Cookies
>
> Recipe By : Posted yet again by Barb Schaller to rec.food.cooking,
> 11/20/05
> Serving Size : 66 Preparation Time :12:00
> Categories : Cookies
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 4 cups sifted cake flour (14 oz.)
> 2 1/2 tsp. baking powder
> 1/2 tsp. salt
> 2/3 cup soft shortening (5 oz.)
> 1 1/2 cups sugar (11-1/2 oz.)
> 2 eggs -- unbeaten
> 1 tsp. vanilla extract
> 1/2 tsp or so of almond extract
> 4 tsp. milk (FF half and half this year - 2005)
>
> Sift dry ingredients together; set aside. Mix shortening with sugar,
> eggs, and vanilla until very light and fluffy. Mix in flour mixture
> alternately with milk. Refrigerate dough until easy to handle (several
> hours or overnight). Roll on floured board, cut, and bake at 400
> degrees until delicate brown, about 9 minutes.
>
> This is the only sugar cookie recipe I¹ve had much luck with!! The
> dough handles beautifully! Design imprints from a cookie cutter remain
> on the cookie, making decorating very easy. 11/25/89: ~5-1/2 dozen
> cookies.
> - - - - - - - - - - - - - - - - - -
> Per serving (excluding unknown items): 3 Calories; less than one gram
> Fat (55% calories from fat); 0g Protein; 0g Carbohydrate; 7mg
> Cholesterol; 32mg Sodium
>
> NOTES : Source: Good Housekeeping Cookbook, page 657. First made in
> the late 70s
> ___
> --
> http://www.jamlady.eboard.com, updated 11-19-05 - Shiksa Varnishkes.

Oh, thank you for mentioning the Beaujolais Noveau.

It was served a few years ago with the Thankgiving turkey, and I
thought it was quite unique.

Comprising one of my better holiday memories, I am looking forward to
purchasing another bottle this year.

Dan Abel wrote:
> In article >,
> Julia Altshuler > wrote:
>
>
<politely snipped>

>
> ObWine: Went to Trader Joe's this morning and bought two bottles of Two
> Buck Chuck. Unless my wife complains too much, I figure one will be for
> Thanksgiving. They are both red wines. I know that red wine is not
> supposed to go with turkey, but we both like red better than white.
>

Haven't tried the Beaujolais - to be honest I am just now learning to
like wines other than White zin and *gasp* those fruity ones lol

I do enjoy Chardonnay now - and Merlot if it is on the lighter side...I
am finding that I prefer Australian Wines mostly...although There is a
winery in Williamsburg, VA that makes a really good white *called
Governors White..

anyway lol sorry got off track there -

We are getting a Trader Joes here soon (I think DEC) I can't WAIT to be
able to purchase 2 (or 3) Buck Chuck!!!

Roberta (in VA)

In article >,
(Victor Sack) wrote:

> Dan Abel > wrote:
>
> > Beaujolais Nouveau is wine that isn't ready to drink yet.
>
> Oh, what rot! Here is what I posted some six years ago:
>
> Beaujolais (nouveau) may not be seriously good, but then it is not meant
> to be. It's meant to be a simple wine and, as such, it often gives
> great pleasure.

Thanks for posting this, Victor. I stand corrected. I live in the
biggest wine producing area of the US, and I drink 99% California wine.
They sell a "Beaujolais Nouveau" wine here, and it is bad stuff, at
least the little I've tried. I like a heavier red wine, so I'm really
not even that interested in trying this stuff. Furthermore, at US$10 a
bottle, what's the point?

--
Dan Abel

Petaluma, California, USA

In article >,
Melba's Jammin' > wrote:

> In article >,
> Dan Abel <dabel
> >
> > ObWine: Went to Trader Joe's this morning and bought two bottles of Two
> > Buck Chuck. Unless my wife complains too much, I figure one will be for
> > Thanksgiving. They are both red wines. I know that red wine is not
> > supposed to go with turkey, but we both like red better than white.
>
> Au contraire, mon ami. Fritzi Haskell, Twin Cities wine maven 50 years
> ago always said to drink what you like. That's why I drink gin,
> Hasn't inflation run Chuck's to Three Buck Chuck?

I read a post about this somewhere else, also. Perhaps prices vary
according to geography? My receipt (I just looked) says US$1.99.

Incidentally, my wife did object, strongly. She bought a bottle of
white wine at Costco this afternoon. Maybe we should talk sometimes?
We are having white wine with our turkey.

--
Dan Abel

Petaluma, California, USA

On Mon, 21 Nov 2005 06:43:50 -0600, Melba's Jammin' wrote:

> Beaujolais Nouveau is sweet? Someone forgot to tell them. Light and
> fruity I'd agree with but I wouldn't say sweet. OTOH, what do I know
> about it?

I think you're closer to the truth. Only someone who prefers "dry
wine" would call it sweet. http://www.beaujolais-wines.com/crus.htm
--

Practice safe eating. Always use condiments.

On Mon, 21 Nov 2005 18:24:50 +0100, Nathalie Chiva wrote:

> I guess I'm spoilt -

No doubt!

> we (my SO and I) love wine and have a good cellar....

You're close to the source, so I'm not surprised.
--

Practice safe eating. Always use condiments.

On Mon, 21 Nov 2005 17:46:00 -0600, Melba's Jammin'
> wrote:

>In article >,
> "Peter Aitken" > wrote:
>
>>They are never "great" wines but are light, fruity, and easy to drink
>> in large quantities.
>
>Hear, hear!! <hic>

Sot!!

TammyM

pennyaline wrote:

> So how does the average lesson go? "I'm sorry, ma'am, but you want a
> Beaujolais, and that means you don't know enough about wine to
> distinguish Burgundy from plonk. What you really want is one of the
> "blushes"... perhaps something in a box?"


Yeah, that's pretty much it, except instead of recommending plonk from a
box, we recommend a Wolfer Gruber riesling or the Stonegate cabernet or
the Artesa pinot noir, whatever is the salesclerk's favorite du jour.


--Lia

In article .com>,
" > wrote:
> Oh, thank you for mentioning the Beaujolais Noveau.
>
> It was served a few years ago with the Thankgiving turkey, and I
> thought it was quite unique.
>
> Comprising one of my better holiday memories, I am looking forward to
> purchasing another bottle this year.

I expect it to create some of my better holiday memories.
--
http://www.jamlady.eboard.com, updated 11-19-05 - Shiksa Varnishkes.

In article >,
(Victor Sack) wrote:

> Dan Abel > wrote:
>
> > Beaujolais Nouveau is wine that isn't ready to drink yet.
>
> Oh, what rot! Here is what I posted some six years ago:
>Beaujolais is
> prized for its freshness, its pear-drop bouquet and jamminess

You rang?
Or are you talking about a sleep suit?

> available wines of Georges Duboeuf, especially those from their own
> vineyards, are generally rather good, even though Duboeuf are the
> leaders of the 'modern' overly alcoholic style.

Well, there you have the cause of my, uh, giddiness last night --
Georges Duboeuf, that rascal.
>
> And, lest you forget, one of the best things about Beaujolais is, of
> course, its beetroot colour...

It is indeed pretty. Like my "Can't Be Beet" Jelly. I do not count
that against it, Bubba Vic.

> Victor
--
http://www.jamlady.eboard.com, updated 11-19-05 - Shiksa Varnishkes.

In article >,
(TammyM) wrote:

> On Mon, 21 Nov 2005 17:46:00 -0600, Melba's Jammin'
> > wrote:
>
> >In article >,
> > "Peter Aitken" > wrote:
> >
> >>They are never "great" wines but are light, fruity, and easy to drink
> >> in large quantities.
> >
> >Hear, hear!! <hic>
>
> Sot!!
>
> TammyM

Don't confuse me with Margaret. I've got pictures of her in her cups.
--
http://www.jamlady.eboard.com, updated 11-19-05 - Shiksa Varnishkes.

On Mon, 21 Nov 2005 20:59:25 -0600, Melba's Jammin'
> wrote:

>In article >,
> (TammyM) wrote:
>
>> On Mon, 21 Nov 2005 17:46:00 -0600, Melba's Jammin'
>> > wrote:
>>
>> >In article >,
>> > "Peter Aitken" > wrote:
>> >
>> >>They are never "great" wines but are light, fruity, and easy to drink
>> >> in large quantities.
>> >
>> >Hear, hear!! <hic>
>>
>> Sot!!
>>
>> TammyM
>
>Don't confuse me with Margaret. I've got pictures of her in her cups.

Babs, I would never confuse you with Margaret. She's a lady. <G>
And you, madame, are the only one of the two of you posting about
being snockered on that there fancy schmancy bojoelay noovoh.

Sheldon would probably love to see those pictures though.

TammyM, just heard about a POMEGRANATE martini (hic)

Julia Altshuler > wrote in
:

> pennyaline wrote:
>
>> So how does the average lesson go? "I'm sorry, ma'am, but you want a
>> Beaujolais, and that means you don't know enough about wine to
>> distinguish Burgundy from plonk. What you really want is one of the
>> "blushes"... perhaps something in a box?"
>
>
> Yeah, that's pretty much it, except instead of recommending plonk from
> a box, we recommend a Wolfer Gruber riesling or the Stonegate cabernet
> or the Artesa pinot noir, whatever is the salesclerk's favorite du
> jour.

Just curious here, as I know nothing much more about wine than that it's
made from grapes <g>. I do sometimes read the wine columns in the Good
Living section of the Sydney Morning Herald, and other papers, and I
have read that there are some quite decent wines sold in casks here.

Most references I've seen to cask wine in RFC, however, have been
derogatory. Are there no decent cask wines available in the US?

Rhonda Anderson
Cranebrook, NSW, Australia - the country in which the wine cask was
invented - how's that for a claim to fame <g>.

Melba's Jammin' > wrote in
:

> In article .com>,
> " > wrote:
>> Oh, thank you for mentioning the Beaujolais Noveau.
>>
>> It was served a few years ago with the Thankgiving turkey, and I
>> thought it was quite unique.
>>
>> Comprising one of my better holiday memories, I am looking forward to
>> purchasing another bottle this year.
>
> I expect it to create some of my better holiday memories.

I don't know, if you keep drinking the better part of a bottle at a time
there might not be much remembering going on <vbeg>

Rhonda Anderson
Cranebrook, NSW, Australia