Though I am 'married' I still prepare to close the deal so to speak
with my mate and wanted to get expert advice...

Thank you all for all your informative ways to do the deal; however
some of you,as the trump would say, "ARE FIRED" (i.e. for no humor in
your life, for being sexist, for suggesting drugs and for flaming)

Have a great day, I know I am:

By the way,
Here is the deal...

Vodka Martini to start with grey goose
Pinot Noir-Carneros Creek with filet mignon
Mumm brut with chocolate truffles...

R in san diego

Salut/Hi R&M,

le/on 21 Sep 2004 08:40:08 -0700, tu disais/you said:-


>By the way,
>Here is the deal...
>

>Mumm brut with chocolate truffles...

Catasatrophic choice. This will wreck both the wine AND the chocolates.

Think again. Use crème de Menthe.

Or Tokaji Aszu or Banyuls or Brown's Muscat, or ANYTHING. Dry champagne with
something sweet is AWFUL.

If I were your intended target, I'd run a mile.

--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website

Salut/Hi R&M,

le/on 21 Sep 2004 08:40:08 -0700, tu disais/you said:-


>By the way,
>Here is the deal...
>

>Mumm brut with chocolate truffles...

Catasatrophic choice. This will wreck both the wine AND the chocolates.

Think again. Use crème de Menthe.

Or Tokaji Aszu or Banyuls or Brown's Muscat, or ANYTHING. Dry champagne with
something sweet is AWFUL.

If I were your intended target, I'd run a mile.

--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website

R&M wrote:

> Thank you all for all your informative ways to do the deal; however
> some of you,as the trump would say, "ARE FIRED" (i.e. for no humor in
> your life, for being sexist, for suggesting drugs and for flaming)

Hey! Just so there is no confusion, the suggestion of drugs was
*sarcastic*.

> Here is the deal...
>
> Vodka Martini to start with grey goose
> Pinot Noir-Carneros Creek with filet mignon

Sure...

> Mumm brut with chocolate truffles...

But I don't think this pairing will work at all,
in fact I think it will clash terribly. I'd
reconsider the suggestions of dessert wines. Even
some inexpensive Quady Essencia would be much
better with chocolate.

Cheers,
Dana

R&M wrote:

> Thank you all for all your informative ways to do the deal; however
> some of you,as the trump would say, "ARE FIRED" (i.e. for no humor in
> your life, for being sexist, for suggesting drugs and for flaming)

Hey! Just so there is no confusion, the suggestion of drugs was
*sarcastic*.

> Here is the deal...
>
> Vodka Martini to start with grey goose
> Pinot Noir-Carneros Creek with filet mignon

Sure...

> Mumm brut with chocolate truffles...

But I don't think this pairing will work at all,
in fact I think it will clash terribly. I'd
reconsider the suggestions of dessert wines. Even
some inexpensive Quady Essencia would be much
better with chocolate.

Cheers,
Dana

R&M wrote:

> Thank you all for all your informative ways to do the deal; however
> some of you,as the trump would say, "ARE FIRED" (i.e. for no humor in
> your life, for being sexist, for suggesting drugs and for flaming)

Hey! Just so there is no confusion, the suggestion of drugs was
*sarcastic*.

> Here is the deal...
>
> Vodka Martini to start with grey goose
> Pinot Noir-Carneros Creek with filet mignon

Sure...

> Mumm brut with chocolate truffles...

But I don't think this pairing will work at all,
in fact I think it will clash terribly. I'd
reconsider the suggestions of dessert wines. Even
some inexpensive Quady Essencia would be much
better with chocolate.

Cheers,
Dana

On Tue, 21 Sep 2004 17:01:32 GMT, Dana Myers >
wrote:

>R&M wrote:
>
>> Thank you all for all your informative ways to do the deal; however
>> some of you,as the trump would say, "ARE FIRED" (i.e. for no humor in
>> your life, for being sexist, for suggesting drugs and for flaming)

>> Here is the deal...
>>
>> Vodka Martini to start with grey goose

A purist (not an Ian Fleming fan) would point out that a "martini" is
made with gin and not vodka...but, if vodka you must, then Grey Goose
is a fine choice. Jazz it up a bit with a black olive rather than
green and NEVER with a twist!


>> Pinot Noir-Carneros Creek with filet mignon

Not bad. I like PN with a much wider range of foods than most purists
so this is acceptable.
>
>> Mumm brut with chocolate truffles...
>
>But I don't think this pairing will work at all,
>in fact I think it will clash terribly. I'd
>reconsider the suggestions of dessert wines. Even
>some inexpensive Quady Essencia would be much
>better with chocolate.

I'm right on track here with Dana and Ian. While champers is always
associated with "festive" occasions, it doesn't really make chocolate
"sing" and especially in a Brut will probably leave more of a "bad
beer face" sort of pucker than you would be hoping for.

If you're committed to chocolate you might search out some of those
big chocolate dipped fresh strawberries and use a sweeter champagne.

If truffles are mandatory, then find a bottle of quality cognac like a
Kelt Tour du Monde or better yet, a Spanish Brandy like Carlos I or
Cardenal Mendoza--they will make the chocolate absolutely sing.

Later, after you are firmly wrapped up, you can let her eat the
chocolate after dinner with the brandy while you unwrap a fine
Partagas for conversation before the fire.

And, did I mention Port?



Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
"Phantom Flights, Bangkok Nights"
Both from Smithsonian Books
***www.thunderchief.org

On Tue, 21 Sep 2004 17:01:32 GMT, Dana Myers >
wrote:

>R&M wrote:
>
>> Thank you all for all your informative ways to do the deal; however
>> some of you,as the trump would say, "ARE FIRED" (i.e. for no humor in
>> your life, for being sexist, for suggesting drugs and for flaming)

>> Here is the deal...
>>
>> Vodka Martini to start with grey goose

A purist (not an Ian Fleming fan) would point out that a "martini" is
made with gin and not vodka...but, if vodka you must, then Grey Goose
is a fine choice. Jazz it up a bit with a black olive rather than
green and NEVER with a twist!


>> Pinot Noir-Carneros Creek with filet mignon

Not bad. I like PN with a much wider range of foods than most purists
so this is acceptable.
>
>> Mumm brut with chocolate truffles...
>
>But I don't think this pairing will work at all,
>in fact I think it will clash terribly. I'd
>reconsider the suggestions of dessert wines. Even
>some inexpensive Quady Essencia would be much
>better with chocolate.

I'm right on track here with Dana and Ian. While champers is always
associated with "festive" occasions, it doesn't really make chocolate
"sing" and especially in a Brut will probably leave more of a "bad
beer face" sort of pucker than you would be hoping for.

If you're committed to chocolate you might search out some of those
big chocolate dipped fresh strawberries and use a sweeter champagne.

If truffles are mandatory, then find a bottle of quality cognac like a
Kelt Tour du Monde or better yet, a Spanish Brandy like Carlos I or
Cardenal Mendoza--they will make the chocolate absolutely sing.

Later, after you are firmly wrapped up, you can let her eat the
chocolate after dinner with the brandy while you unwrap a fine
Partagas for conversation before the fire.

And, did I mention Port?



Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
"Phantom Flights, Bangkok Nights"
Both from Smithsonian Books
***www.thunderchief.org

On Tue, 21 Sep 2004 18:53:50 +0200, Ian Hoare >
wrote:

>Salut/Hi R&M,
>
> le/on 21 Sep 2004 08:40:08 -0700, tu disais/you said:-
>
>
>>By the way,
>>Here is the deal...
>>
>
>>Mumm brut with chocolate truffles...
>
>Catasatrophic choice. This will wreck both the wine AND the chocolates.

Indeed, there are few "rules" in wine, but there are some known
disaster areas. Dry Champagne (from France) and sweets are a very
popular but completely wrong combination. Kills wine, and does
chocolate no good.

Mike

Mike Tommasi, Six Fours, France
email link http://www.tommasi.org/mymail

On Tue, 21 Sep 2004 18:53:50 +0200, Ian Hoare >
wrote:

>Salut/Hi R&M,
>
> le/on 21 Sep 2004 08:40:08 -0700, tu disais/you said:-
>
>
>>By the way,
>>Here is the deal...
>>
>
>>Mumm brut with chocolate truffles...
>
>Catasatrophic choice. This will wreck both the wine AND the chocolates.

Indeed, there are few "rules" in wine, but there are some known
disaster areas. Dry Champagne (from France) and sweets are a very
popular but completely wrong combination. Kills wine, and does
chocolate no good.

Mike

Mike Tommasi, Six Fours, France
email link http://www.tommasi.org/mymail

On Tue, 21 Sep 2004 18:53:50 +0200, Ian Hoare >
wrote:

>Salut/Hi R&M,
>
> le/on 21 Sep 2004 08:40:08 -0700, tu disais/you said:-
>
>
>>By the way,
>>Here is the deal...
>>
>
>>Mumm brut with chocolate truffles...
>
>Catasatrophic choice. This will wreck both the wine AND the chocolates.

Indeed, there are few "rules" in wine, but there are some known
disaster areas. Dry Champagne (from France) and sweets are a very
popular but completely wrong combination. Kills wine, and does
chocolate no good.

Mike

Mike Tommasi, Six Fours, France
email link http://www.tommasi.org/mymail

On Tue, 21 Sep 2004 11:33:59 -0600, Ed Rasimus
> wrote:

>On Tue, 21 Sep 2004 17:01:32 GMT, Dana Myers >
>wrote:
>
>>R&M wrote:
>>
>>> Thank you all for all your informative ways to do the deal; however
>>> some of you,as the trump would say, "ARE FIRED" (i.e. for no humor in
>>> your life, for being sexist, for suggesting drugs and for flaming)
>
>>> Here is the deal...
>>>
>>> Vodka Martini to start with grey goose
>
>A purist (not an Ian Fleming fan) would point out that a "martini" is
>made with gin and not vodka...but, if vodka you must, then Grey Goose
>is a fine choice. Jazz it up a bit with a black olive rather than
>green and NEVER with a twist!

Did you know that Grey Goose, a product of France, is not available in
France?

Mike

Mike Tommasi, Six Fours, France
email link http://www.tommasi.org/mymail

On Tue, 21 Sep 2004 11:33:59 -0600, Ed Rasimus
> wrote:

>On Tue, 21 Sep 2004 17:01:32 GMT, Dana Myers >
>wrote:
>
>>R&M wrote:
>>
>>> Thank you all for all your informative ways to do the deal; however
>>> some of you,as the trump would say, "ARE FIRED" (i.e. for no humor in
>>> your life, for being sexist, for suggesting drugs and for flaming)
>
>>> Here is the deal...
>>>
>>> Vodka Martini to start with grey goose
>
>A purist (not an Ian Fleming fan) would point out that a "martini" is
>made with gin and not vodka...but, if vodka you must, then Grey Goose
>is a fine choice. Jazz it up a bit with a black olive rather than
>green and NEVER with a twist!

Did you know that Grey Goose, a product of France, is not available in
France?

Mike

Mike Tommasi, Six Fours, France
email link http://www.tommasi.org/mymail

On Tue, 21 Sep 2004 11:33:59 -0600, Ed Rasimus
> wrote:

>On Tue, 21 Sep 2004 17:01:32 GMT, Dana Myers >
>wrote:
>
>>R&M wrote:
>>
>>> Thank you all for all your informative ways to do the deal; however
>>> some of you,as the trump would say, "ARE FIRED" (i.e. for no humor in
>>> your life, for being sexist, for suggesting drugs and for flaming)
>
>>> Here is the deal...
>>>
>>> Vodka Martini to start with grey goose
>
>A purist (not an Ian Fleming fan) would point out that a "martini" is
>made with gin and not vodka...but, if vodka you must, then Grey Goose
>is a fine choice. Jazz it up a bit with a black olive rather than
>green and NEVER with a twist!

Did you know that Grey Goose, a product of France, is not available in
France?

Mike

Mike Tommasi, Six Fours, France
email link http://www.tommasi.org/mymail

On Tue, 21 Sep 2004 21:47:24 +0200, Mike Tommasi >
wrote:

>On Tue, 21 Sep 2004 11:33:59 -0600, Ed Rasimus
> wrote:
>>
>>A purist (not an Ian Fleming fan) would point out that a "martini" is
>>made with gin and not vodka...but, if vodka you must, then Grey Goose
>>is a fine choice. Jazz it up a bit with a black olive rather than
>>green and NEVER with a twist!
>
>Did you know that Grey Goose, a product of France, is not available in
>France?
>
>Mike
>

No, but if you hum a few bars, I can fake it..... badabing...rimshot!

Where's Henny Youngman when we need him?


Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
"Phantom Flights, Bangkok Nights"
Both from Smithsonian Books
***www.thunderchief.org

On Tue, 21 Sep 2004 21:47:24 +0200, Mike Tommasi >
wrote:

>On Tue, 21 Sep 2004 11:33:59 -0600, Ed Rasimus
> wrote:
>>
>>A purist (not an Ian Fleming fan) would point out that a "martini" is
>>made with gin and not vodka...but, if vodka you must, then Grey Goose
>>is a fine choice. Jazz it up a bit with a black olive rather than
>>green and NEVER with a twist!
>
>Did you know that Grey Goose, a product of France, is not available in
>France?
>
>Mike
>

No, but if you hum a few bars, I can fake it..... badabing...rimshot!

Where's Henny Youngman when we need him?


Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
"Phantom Flights, Bangkok Nights"
Both from Smithsonian Books
***www.thunderchief.org

Mike Tommasi wrote:

> Did you know that Grey Goose, a product of France, is not available in
> France?

Heh! That comes as no surprise at all to me.

;-)

Dana

Mike Tommasi wrote:

> Did you know that Grey Goose, a product of France, is not available in
> France?

Heh! That comes as no surprise at all to me.

;-)

Dana

Mike Tommasi > wrote:

>>> Mumm brut with chocolate truffles...

>> Catasatrophic choice. This will wreck both the wine AND the
>> chocolates.

> Indeed, there are few "rules" in wine, but there are some known
> disaster areas. Dry Champagne (from France) and sweets are a
> very popular but completely wrong combination. Kills wine, and
> does chocolate no good.

I am totally with you, but this combination is still higly
regarded in highest circles. An official lunch ("Déjeuner") at the
Élysée palace invariably finishes with champagne poured with
dessert.

M.

Mike Tommasi > wrote:

>>> Mumm brut with chocolate truffles...

>> Catasatrophic choice. This will wreck both the wine AND the
>> chocolates.

> Indeed, there are few "rules" in wine, but there are some known
> disaster areas. Dry Champagne (from France) and sweets are a
> very popular but completely wrong combination. Kills wine, and
> does chocolate no good.

I am totally with you, but this combination is still higly
regarded in highest circles. An official lunch ("Déjeuner") at the
Élysée palace invariably finishes with champagne poured with
dessert.

M.

In ,
Mike Tommasi > typed:

> Did you know that Grey Goose, a product of France, is not
> available in
> France?


Are you sure? I just returned from a couple of weeks in France,
including six nights cruising on a barge on the Burgundy canals.
The bar on board had Grey Goose. I suppose it's possible that
they bought it outside France, but that seems unlikely.

--
Ken Blake
Please reply to the newsgroup

In ,
Mike Tommasi > typed:

> Did you know that Grey Goose, a product of France, is not
> available in
> France?


Are you sure? I just returned from a couple of weeks in France,
including six nights cruising on a barge on the Burgundy canals.
The bar on board had Grey Goose. I suppose it's possible that
they bought it outside France, but that seems unlikely.

--
Ken Blake
Please reply to the newsgroup

Salut/Hi Michael Pronay,

le/on 21 Sep 2004 22:52:02 GMT, tu disais/you said:-


>> disaster areas. Dry Champagne (from France) and sweets are a
>> very popular but completely wrong combination. Kills wine, and
>> does chocolate no good.
>
>I am totally with you, but this combination is still higly
>regarded in highest circles. An official lunch ("Déjeuner") at the
>Élysée palace invariably finishes with champagne poured with
>dessert.

Which merely goes to show that ignorance about good food and wine matches is
as common among eminent politicians in France as anywhere else.

It's an unspeakable combination. When Jacquie celebrated her 60th, we had a
birthday cake, and of course everyone expected Champers. Not having enough
sweet champagne for 20, I served some excellent Moscato d'Asti from Bera
that Mike (T) will remember with affection from Oullins. It went very well
indeed with the pralin butter cream iced sponge.

--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website

Salut/Hi Michael Pronay,

le/on 21 Sep 2004 22:52:02 GMT, tu disais/you said:-


>> disaster areas. Dry Champagne (from France) and sweets are a
>> very popular but completely wrong combination. Kills wine, and
>> does chocolate no good.
>
>I am totally with you, but this combination is still higly
>regarded in highest circles. An official lunch ("Déjeuner") at the
>Élysée palace invariably finishes with champagne poured with
>dessert.

Which merely goes to show that ignorance about good food and wine matches is
as common among eminent politicians in France as anywhere else.

It's an unspeakable combination. When Jacquie celebrated her 60th, we had a
birthday cake, and of course everyone expected Champers. Not having enough
sweet champagne for 20, I served some excellent Moscato d'Asti from Bera
that Mike (T) will remember with affection from Oullins. It went very well
indeed with the pralin butter cream iced sponge.

--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website

In article >, ianhoare@angelfire.
com says...
>
>Salut/Hi R&M,
>
> le/on 21 Sep 2004 08:40:08 -0700, tu disais/you said:-
>
>
>>By the way,
>>Here is the deal...
>>
>
>>Mumm brut with chocolate truffles...
>
>Catasatrophic choice. This will wreck both the wine AND the chocolates.
>
>Think again. Use crème de Menthe.
>
>Or Tokaji Aszu or Banyuls or Brown's Muscat, or ANYTHING. Dry champagne with
>something sweet is AWFUL.
>
>If I were your intended target, I'd run a mile.
>
>--
>All the Best
>Ian Hoare

Or at least a good sec, or demi-sec Champagne with the chocolates, please not
the brut.

Hunt

In article >, ianhoare@angelfire.
com says...
>
>Salut/Hi R&M,
>
> le/on 21 Sep 2004 08:40:08 -0700, tu disais/you said:-
>
>
>>By the way,
>>Here is the deal...
>>
>
>>Mumm brut with chocolate truffles...
>
>Catasatrophic choice. This will wreck both the wine AND the chocolates.
>
>Think again. Use crème de Menthe.
>
>Or Tokaji Aszu or Banyuls or Brown's Muscat, or ANYTHING. Dry champagne with
>something sweet is AWFUL.
>
>If I were your intended target, I'd run a mile.
>
>--
>All the Best
>Ian Hoare

Or at least a good sec, or demi-sec Champagne with the chocolates, please not
the brut.

Hunt

In article >, ianhoare@angelfire.
com says...
>
>Salut/Hi R&M,
>
> le/on 21 Sep 2004 08:40:08 -0700, tu disais/you said:-
>
>
>>By the way,
>>Here is the deal...
>>
>
>>Mumm brut with chocolate truffles...
>
>Catasatrophic choice. This will wreck both the wine AND the chocolates.
>
>Think again. Use crème de Menthe.
>
>Or Tokaji Aszu or Banyuls or Brown's Muscat, or ANYTHING. Dry champagne with
>something sweet is AWFUL.
>
>If I were your intended target, I'd run a mile.
>
>--
>All the Best
>Ian Hoare

Or at least a good sec, or demi-sec Champagne with the chocolates, please not
the brut.

Hunt

On Wed, 22 Sep 2004 01:46:39 +0200, Ian Hoare >
wrote:

>Salut/Hi Michael Pronay,
>
> le/on 21 Sep 2004 22:52:02 GMT, tu disais/you said:-
>
>
>>> disaster areas. Dry Champagne (from France) and sweets are a
>>> very popular but completely wrong combination. Kills wine, and
>>> does chocolate no good.
>>
>>I am totally with you, but this combination is still higly
>>regarded in highest circles. An official lunch ("Déjeuner") at the
>>Élysée palace invariably finishes with champagne poured with
>>dessert.
>
>Which merely goes to show that ignorance about good food and wine matches is
>as common among eminent politicians in France as anywhere else.
>
>It's an unspeakable combination. When Jacquie celebrated her 60th, we had a
>birthday cake, and of course everyone expected Champers. Not having enough
>sweet champagne for 20, I served some excellent Moscato d'Asti from Bera
>that Mike (T) will remember with affection from Oullins. It went very well
>indeed with the pralin butter cream iced sponge.

Hi

I met Gianluigi Bera again last spring, drove him from Turin to the
winery at Canelli, and had a chance to enjoy the breathtakingly
beautiful views from atop his hill.

I think a wine like this goes well with sponge. In Italy it is often
served as aperitif, which as an error I find perfectly complementary
to the dry Champ - dessert combination. Le monde a l'envers...

Mike

Mike Tommasi, Six Fours, France
email link http://www.tommasi.org/mymail

On Wed, 22 Sep 2004 01:46:39 +0200, Ian Hoare >
wrote:

>Salut/Hi Michael Pronay,
>
> le/on 21 Sep 2004 22:52:02 GMT, tu disais/you said:-
>
>
>>> disaster areas. Dry Champagne (from France) and sweets are a
>>> very popular but completely wrong combination. Kills wine, and
>>> does chocolate no good.
>>
>>I am totally with you, but this combination is still higly
>>regarded in highest circles. An official lunch ("Déjeuner") at the
>>Élysée palace invariably finishes with champagne poured with
>>dessert.
>
>Which merely goes to show that ignorance about good food and wine matches is
>as common among eminent politicians in France as anywhere else.
>
>It's an unspeakable combination. When Jacquie celebrated her 60th, we had a
>birthday cake, and of course everyone expected Champers. Not having enough
>sweet champagne for 20, I served some excellent Moscato d'Asti from Bera
>that Mike (T) will remember with affection from Oullins. It went very well
>indeed with the pralin butter cream iced sponge.

Hi

I met Gianluigi Bera again last spring, drove him from Turin to the
winery at Canelli, and had a chance to enjoy the breathtakingly
beautiful views from atop his hill.

I think a wine like this goes well with sponge. In Italy it is often
served as aperitif, which as an error I find perfectly complementary
to the dry Champ - dessert combination. Le monde a l'envers...

Mike

Mike Tommasi, Six Fours, France
email link http://www.tommasi.org/mymail

On Tue, 21 Sep 2004 16:33:02 -0700, "Ken Blake"
> wrote:

>In ,
>Mike Tommasi > typed:
>
>> Did you know that Grey Goose, a product of France, is not
>> available in
>> France?
>
>
>Are you sure? I just returned from a couple of weeks in France,
>including six nights cruising on a barge on the Burgundy canals.
>The bar on board had Grey Goose. I suppose it's possible that
>they bought it outside France, but that seems unlikely.

I am sure that they were able to obtain some, they know what their
customers look for... But considering the amount of marketing Absolut
does in this country, you will never see a trace of GG on the shelves
here...

It's a bit like absynthe, France produces plenty of it for export, but
it is actually forbidden in France, under pretext of toxicity, but in
fact to protect the business of Pernod Ricard.

Mike

Mike Tommasi, Six Fours, France
email link http://www.tommasi.org/mymail

On Tue, 21 Sep 2004 16:33:02 -0700, "Ken Blake"
> wrote:

>In ,
>Mike Tommasi > typed:
>
>> Did you know that Grey Goose, a product of France, is not
>> available in
>> France?
>
>
>Are you sure? I just returned from a couple of weeks in France,
>including six nights cruising on a barge on the Burgundy canals.
>The bar on board had Grey Goose. I suppose it's possible that
>they bought it outside France, but that seems unlikely.

I am sure that they were able to obtain some, they know what their
customers look for... But considering the amount of marketing Absolut
does in this country, you will never see a trace of GG on the shelves
here...

It's a bit like absynthe, France produces plenty of it for export, but
it is actually forbidden in France, under pretext of toxicity, but in
fact to protect the business of Pernod Ricard.

Mike

Mike Tommasi, Six Fours, France
email link http://www.tommasi.org/mymail

On Tue, 21 Sep 2004 16:33:02 -0700, "Ken Blake"
> wrote:

>In ,
>Mike Tommasi > typed:
>
>> Did you know that Grey Goose, a product of France, is not
>> available in
>> France?
>
>
>Are you sure? I just returned from a couple of weeks in France,
>including six nights cruising on a barge on the Burgundy canals.
>The bar on board had Grey Goose. I suppose it's possible that
>they bought it outside France, but that seems unlikely.

I am sure that they were able to obtain some, they know what their
customers look for... But considering the amount of marketing Absolut
does in this country, you will never see a trace of GG on the shelves
here...

It's a bit like absynthe, France produces plenty of it for export, but
it is actually forbidden in France, under pretext of toxicity, but in
fact to protect the business of Pernod Ricard.

Mike

Mike Tommasi, Six Fours, France
email link http://www.tommasi.org/mymail

Salut/Hi Mike Tommasi,

le/on Wed, 22 Sep 2004 09:23:55 +0200, tu disais/you said:-


>I met Gianluigi Bera again last spring, drove him from Turin to the
>winery at Canelli, and had a chance to enjoy the breathtakingly
>beautiful views from atop his hill.

If our trip to Hungary had panned out we might have been able to do
likewise. Grrr. He's a heck of a nice guy, and makes some revelatory wines.

>I think a wine like this goes well with sponge. In Italy it is often
>served as aperitif, which as an error I find perfectly complementary
>to the dry Champ - dessert combination. Le monde a l'envers...

Couldn't agree with you more. Asti Spumante and Moscato Spumante (I can
never remember the spellings, sorry) are both pretty light in alcohol and
have good residual sugar. Both of these make for a wine that's happiest
drunk with light cake-y desserts (no sachertorte for it) or on its own just
for the pleasure. As a general rule, an apéritif wine is at its best (IMO)
if dry and quite strong. Champagne is an exception in that it is not too
alcoholic, but the bubbles make up for it, transporting the alcohol fast
into the bloodstream. An apéritif wine serves two purposes (again IMO) it
sharpens the appetite - dry savouriness does that, and also serves to break
the ice. A liquid containing 18% alcohol or thereabouts, apparently is the
perfect strength to get the alcohol quickly into the bloodstream where it
serves to relax and loosen the tongue" A dry (Fino or Manzanilla) sherry is
perfect on both counts, and is our (Jacquie and me) very favourite
pre-prandial tipple.

--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website

Mike Tommasi > wrote:


> It's a bit like absynthe, France produces plenty of it for export, but
> it is actually forbidden in France, under pretext of toxicity, but in
> fact to protect the business of Pernod Ricard.

I don't think it is illegal anywhere in the EU anymore. And in fact
Pernod does make true Absinthe again, as seen he

<http://www.spiritscorner.com/scripts...lle&IdProducto
=3278>

It's not too bad either, but I do prefer Staroplezencky, Ulex Absinthe
Ordinaire green label 70% and TABU red 70%.

Markus

Mike Tommasi > wrote:


> It's a bit like absynthe, France produces plenty of it for export, but
> it is actually forbidden in France, under pretext of toxicity, but in
> fact to protect the business of Pernod Ricard.

I don't think it is illegal anywhere in the EU anymore. And in fact
Pernod does make true Absinthe again, as seen he

<http://www.spiritscorner.com/scripts...lle&IdProducto
=3278>

It's not too bad either, but I do prefer Staroplezencky, Ulex Absinthe
Ordinaire green label 70% and TABU red 70%.

Markus

Ian Hoare > wrote:

> Asti Spumante and Moscato Spumante (I can never remember the
> spellings, sorry)

Both perfect.

> ... As a general rule, an apéritif wine is at its best (IMO) if
> dry and quite strong.

No objection, but often I have a glass of beer, especially when
it's hot outside or after a longer drive. Helps against
dehydration and thirst.

In France, ordering beer (as an aperitif or whatsoever) is
regarded as a capital gastronomical sin – somewhere next to
ordering Coca-Cola – , but I have learned my lesson: I order a
coupe de champagne *and* une bierre. This always deroutes them
completely, but generally after a while they take me serious (and
being francophone helps a lot, of course).

M.

Ian Hoare > wrote:

> Asti Spumante and Moscato Spumante (I can never remember the
> spellings, sorry)

Both perfect.

> ... As a general rule, an apéritif wine is at its best (IMO) if
> dry and quite strong.

No objection, but often I have a glass of beer, especially when
it's hot outside or after a longer drive. Helps against
dehydration and thirst.

In France, ordering beer (as an aperitif or whatsoever) is
regarded as a capital gastronomical sin – somewhere next to
ordering Coca-Cola – , but I have learned my lesson: I order a
coupe de champagne *and* une bierre. This always deroutes them
completely, but generally after a while they take me serious (and
being francophone helps a lot, of course).

M.

On Wed, 22 Sep 2004 14:11:12 +0100, (Markus Dheus)
wrote:

>Mike Tommasi > wrote:
>
>
>> It's a bit like absynthe, France produces plenty of it for export, but
>> it is actually forbidden in France, under pretext of toxicity, but in
>> fact to protect the business of Pernod Ricard.
>
>I don't think it is illegal anywhere in the EU anymore. And in fact
>Pernod does make true Absinthe again, as seen he

You are right, I found out it was legalized in France in 1998.

Mike

Mike Tommasi, Six Fours, France
email link http://www.tommasi.org/mymail

On Wed, 22 Sep 2004 14:11:12 +0100, (Markus Dheus)
wrote:

>Mike Tommasi > wrote:
>
>
>> It's a bit like absynthe, France produces plenty of it for export, but
>> it is actually forbidden in France, under pretext of toxicity, but in
>> fact to protect the business of Pernod Ricard.
>
>I don't think it is illegal anywhere in the EU anymore. And in fact
>Pernod does make true Absinthe again, as seen he

You are right, I found out it was legalized in France in 1998.

Mike

Mike Tommasi, Six Fours, France
email link http://www.tommasi.org/mymail

Salut/Hi Michael Pronay,

le/on 22 Sep 2004 14:36:41 GMT, tu disais/you said:-

>> ... As a general rule, an apéritif wine is at its best (IMO) if
>> dry and quite strong.
>
>No objection, but often I have a glass of beer, especially when
>it's hot outside or after a longer drive. Helps against
>dehydration and thirst.

Nothing wrong with a glass of beer - even as an Apéro. A lot better than a
Muscat vdn.

>In France, ordering beer (as an aperitif or whatsoever) is
>regarded as a capital gastronomical sin €“ somewhere next to
>ordering Coca-Cola €“ ,

That's because French beer is so awful. (grin).

> but I have learned my lesson: I order a coupe de champagne *and* une bierre. This always deroutes them
>completely, but generally after a while they take me serious (and being francophone helps a lot, of course).

Jeepers, what d'you do, mix them together and throw then down your throat,
or what?

--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website