 |
|
| Wine (alt.food.wine) Devoted to the discussion of wine and wine-related topics. A place to read and comment about wines, wine and food matching, storage systems, wine paraphernalia, etc. In general, any topic related to wine is valid fodder for the group. |
| Reply |
|
|
LinkBack | Thread Tools | Display Modes |
|
Posted to alt.food.wine
|
|||
|
|||
"A 1999 Pomerol wine from Bordeaux and Coquilles St. Jacques scallopsset the refined tone for their cordial, if not overly gushing, exchange."
|
|
Posted to alt.food.wine
|
|||
|
|||
|
"A 1999 Pomerol wine from Bordeaux and Coquilles St. Jacquesscallops set the refined tone for their cordial, if not overly gushing,exchange."
Were they matched together? That would be....different.
Isn't Coquilles St Jacques scallops redundant? |
|
Posted to alt.food.wine
|
|||
|
|||
|
"A 1999 Pomerol wine from Bordeaux and Coquilles St. Jacquesscallops set the refined tone for their cordial, if not overly gushing,exchange."
|
|
Posted to alt.food.wine
|
|||
|
|||
|
"A 1999 Pomerol wine from Bordeaux and Coquilles St. Jacquesscallops set the refined tone for their cordial, if not overly gushing,exchange."
On Apr 8, 3:36�pm, Mike Tommasi > wrote:
> wrote: > > Do you approve?: > > >http://www.google.com/hostednews/ap/...LukvD8DS2g0nwz... > > Where else could a Pomerol wine come from? > > -- > Mike Tommasi - Six Fours, France > email linkhttp://www.tommasi.org/mymail Mike, Only a very, very few Americans would know that Pomerol was part of Bordeaux. Most wouldn't have clue as to what Bordeaux actually is to be frank. |
|
Posted to alt.food.wine
|
|||
|
|||
|
"A 1999 Pomerol wine from Bordeaux and Coquilles St. Jacquesscallops set the refined tone for their cordial, if not overly gushing,exchange."
Mike Tommasi wrote:
> Bordeaux, it's a wine isn't it? :-) Nah, that's Bardolino. Bordeaux was my favorite candy in the See's chocolate sampler ;-) http://www.sees.com/prod.cfm/Dark_Ch...olate_Bordeaux Mark Lipton -- alt.food.wine FAQ: http://winefaq.cwdjr.net |
|
Posted to alt.food.wine
|
|||
|
|||
|
"A 1999 Pomerol wine from Bordeaux and Coquilles St. Jacques scallops set the refined tone for their cordial, if not overly gushing, exchange."
On Mon, 6 Apr 2009 21:46:44 -0700 (PDT), wrote:
>Do you approve?: Of the multiple redundencies? Of the pretensious writing? Neither. -- All the best Fatty from Forges |
|
Posted to alt.food.wine
|
|||
|
|||
|
"A 1999 Pomerol wine from Bordeaux and Coquilles St. Jacquesscallops set the refined tone for their cordial, if not overly gushing,exchange."
Type "coquille st jacques" into Google - even the French version, and
what comprises most of your hits. It's the aforementioned dish. Same goes for an image search. I've been served this dish a few times while staying with friends in France, and have since learned how to make it. It's really good. And that really is what it's called, with nothing in the name to distinguish it from the main ingredient. Chris Emery Davis wrote: > wrote: >> On Apr 7, 8:01 am, DaleW > wrote: >>> Were they matched together? That would be....different. >>> Isn't Coquilles St Jacques scallops redundant? >> >> I'm confused about this also. AFAIK, it refers both to the shellfish >> itself, and a dish made with scallops simmered in wine, then mixed >> with mushrooms, shallot, butter, and cream - and often served in a >> scallop shell. >> >> He was probably referring to that dish. >> > > I've never heard of coquilles St Jacques meaning anything but > "scallops," not any specific dish. FWIW, I think its just > sloppy writing. > > -E |
| Reply |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Linear Mode
