HDTenEightyP/NetNews huggingface dataset:
From: roger@crux.Princeton.EDU (Roger Lustig)
Subject: Re: Middle Haardt wines
Originator: news@nimaster
Reply-To: roger@astro.princeton.edu (Roger Lustig)
Organization: Princeton University
Distribution: all
Date: Sun, 13 Dec 1992 23:19:36 GMT

In article <Bz7LB7.8EC@mentor.cc.purdue.edu> esharp@sage.cc.purdue.edu (The Baker) writes:
> My second cousin in Germany owns a vineyard right outside of Wachenheim
>and has offered to send me a few bottles.  While I have accepted the gift, 
>I would like to know more about these wines.  Should I be looking for a 
>light body or a full body, dry or sweeter, or various other things.  I asked
>him and he said that his wine is fairly typical of the region.  I have never
>had a wine from that region, and I would like to know what to expect.  I have
>read that the main grape is Riesling, and any comments are very welcome.

Well, the first thing you should do is invite me to the tasting.  8-)

Other than that, I can tell you that Wachenheim is a center of excellent
Riesling production, that many expensive wines come from there, and that 
you may be in for a real treat or two.  

What I can't tell you is the style of the wine, because I bet your cousin
makes more than one.  Wines from that region run the full gamut from 
dry to very, very sweet; if you get one of the very sweet ones (look for 
the word "Auslese" or, better yet, a longer word ending with that), you
should probably let it mature for a while.  

If you're not familiar with Riesling in general, try a few others before
you taste the gift.  There are some good ones from California as well as 
hundreds from Germany.  

Tell you what: when the bottles arrive, post the labels.  Somebody here 
will be able to interpret, I'm sure.

Best,
Roger
From: jws@hp835.mitek.com (Jeanetha Wemken)
Newsgroups: rec.food.drink
Subject: Re: Wine Spectator "Wine of the Year" Handicapp
Date: 11 Dec 92 22:27:57 GMT
Organization: OpenConnect Systems, Dallas, TX

In article <liflrpINN67@exodus.Eng.Sun.COM> rand@skydiver.Eng.Sun.COM writes:
>Noticed a French bias in your listing Mike....so....

I noticed that too.

Thanks for your more "domesticated" listing.

Jeanetha


-- 
Jeanetha Wemken                       OpenConnect Systems, Inc.
Internal Gateway Services             2711 LBJ Freeway, Suite 800
jws@hp835.oc.com                      Dallas, Texas  75243
Voice: (214) 888-0465                 FAX: (214) 888-0686
Newsgroups: rec.food.drink
From: aucecil@ecf.toronto.edu (AU CECILIA)
Subject: Xmas present
Keywords: good wine under $20 (Canadian funds)
Organization: University of Toronto, Engineering Computing Facility
Date: Wed, 16 Dec 1992 15:01:23 GMT

I am looking for a good white or red wine for my boyfriend's parents as a
Christmas present. I'm willing to pay up to $20 in Canadian funds. Any
suggestions would be much appreciated.

Sincerely, 

Cess
(aucecil@ecf.toronto.edu)
From: mikec@scripps.edu (Mike A Christensen)
Newsgroups: rec.food.drink
Subject: Re: Drinkable mass market wines?
Date: 15 Dec 92 17:34:21 GMT
Organization: The Scripps Research Institute, La Jolla, California, USA

In article <1992Dec14.213358.3643@Princeton.EDU> roger@astro.princeton.edu (Roger Lustig) writes:
[In response to a question about whether La Vieille Ferme Red and White will
continue their upward price trend]
>
>Interesting question.  It holds up nicely for a couple years, so 
>it would seem to be time to buy, n'est-ce pas?

Not really, the current price of La Vieille Ferme wines (and all European
wines for that matter) is more a function of a weak dollar.  Plus, They have a
lot of competition at the $8 price point (Chilean, Australian and US).  I
would look for the price of La Vieille Ferme wines to come down, or at least
be available at steep discounts in the future.  And if it doesn't, well, I'd
look into Chilean, Australian and US wines in the $8 range.

Mike Christensen
Newsgroups: rec.food.drink
From: max@currawong.bhs.mq.edu.au (Max Coltheart)
Subject: Re: wine news from oz
Organization: School of Behavioural Sciences, Macquarie University, Australia
Date: Sat, 19 Dec 1992 05:10:52 GMT

In article <1992Dec17.233259.17362@ptcburp.ptcbu.oz.au> michi@ptcburp.ptcbu.oz.au (Michael Henning) writes:
>max@currawong.bhs.mq.edu.au (Max Coltheart) writes:
>> Riesling is the name of a different grape.
>  ^^^^^^^^
>
>Bettern make that "Rhine Riesling". Riesling is a wine style.
>

Nope. Riesling is the name of a grape, just like chardonnay or chenin
blanc or cabernet sauvignon. The term "rhine riesling" is local to
Australia; it is what the riesling grape is often called in Australia
(not anywhere else), possibly to distinguish it from Hunter riesling
(which isn't anything to do with the riesling grape, since it is the
semillon grape). The term "rhine riesling" is the Australian
equivalent of "Johannisberg riesling" or "white riesling" in
California; those are the local names *in California* for the riesling
grape.

If riesling means a wine style, what's the style (what style is shared
by Autralia's dry rieslings, botrytised rieslings, auslese rieslings,
and hunter rieslings)?

MaxC



Newsgroups: rec.food.drink
From: pciszek@nyx.cs.du.edu (Paul Ciszek)
Subject: Drinkable mass market wines?
Organization: University of Denver, Dept. of Math & Comp. Sci.
Date: Sun, 13 Dec 92 01:38:21 GMT

Are there any?

I'm looking for tolerable wines that one can find in most liquor stores
(in the U.S.) for under $7 a bottle.  I thought I'd give Gallo a chance,
just to be fair, but there was a seam in the cork and the stuff tasted
like wine that has been opened for quite a while.  I have found some
good Ste. Michelle and Charles Krug for under $7, but they are not always
available in unenlightened booze marts.


Paul Ciszek                      No nation was ever drunk when wine was
pciszek@nyx.cs.du.edu            cheap.         --Thomas Jefferson
From: merlin@ve6bc.ampr.ab.ca (Merlin Schmidt)
Newsgroups: rec.food.drink
Subject: hush puppy
Date: Mon, 14 Dec 1992 03:02:36 GMT
Organization: Nuke a Gay Whale for Jesus, Inc.

1 shot Jack Daniels
2 shots Coke
combine in beer mug

1/2 shot root beer schnaps
1/2 shot sambuca
combine in shooter glass

lower shooter glass into beer mug containing the J.D. and Coke

Chug
From: winalski@adserv.enet.dec.com (Paul S. Winalski)
Newsgroups: rec.food.drink
Subject: Cream Sherry (was Re: ports (and sherries))
Date: 12 Dec 92 00:05:40 GMT
Reply-To: winalski@adserv.enet.dec.com (Paul S. Winalski)
Organization: Digital Equipment Corporation, Nashua NH


In article <Bz2BtA.IA2@math.uwaterloo.ca>,
gamiddle@math.uwaterloo.ca (Guy Middleton) writes:
|>
|>Are there *any* good cream sherries?  I had Harvey's Bristol Cream once, and
|>thought it was revolting.

Emilio Lustau makes several good sweet sherries.  Capataz Andres Cream Sherry
is quite good (better than Harvey's Bristol Cream, IMO), their Old East India
Sherry is even better, and their Landed Age Cream Sherry is in a league with
the world's finest sweet wines, up there with the best vintage and tawny Ports
and vintage Madieras.

It may be, though, that you simply don't like sweet sherry.

--PSW
From: mariou@astro.astro.ufl.edu (STG colleague)
Newsgroups: rec.food.drink
Subject: Ginseng Tea
Keywords: Is it any good for one's health and why??
Date: 14 Dec 92 21:01:16 GMT

Hello everyone --

Does anyone know why the above is or is not good.

I sort of like it but before I order a supply want to be
sure it is worth the expense.  Of course as far as the
taste goes, I have now acquired a taste for it.
But I am not exactly dying for it.  It is a matter the
Ginseng Tea or camomile tea or one of those fancy
decafeinated teas.

Thanks for any information you can provide me with.

M. Gottesman


P.S. Please reply here.  Thanks
From: tad@dementad.Central.Sun.COM (Tad Davis [Dallas District SE])
Newsgroups: rec.food.drink
Subject: Re: Drinkable mass market wines?
Date: 14 Dec 92 13:59:12 GMT
Reply-To: tad@dementad.Central.Sun.COM
Distribution: usa
Organization: Sun Microsystems, Inc.
NNTP-Posting-Host: dementad.central.sun.com


Here in Dallas, I've found the 1991 Wente Central Coast Chardonnay at prices
ranging from $6.99 to $8.99.  The under $7 price was a "sale" price, but worth
looking for.

demenTad
From: esharp@sage.cc.purdue.edu (The Baker)
Newsgroups: rec.food.drink
Subject: Middle Haardt wines
Date: 13 Dec 92 17:45:06 GMT
Article-I.D.: mentor.Bz7LB7.8EC
Distribution: all
Organization: Purdue University Computing Center


 My second cousin in Germany owns a vineyard right outside of Wachenheim
and has offered to send me a few bottles.  While I have accepted the gift, 
I would like to know more about these wines.  Should I be looking for a 
light body or a full body, dry or sweeter, or various other things.  I asked
him and he said that his wine is fairly typical of the region.  I have never
had a wine from that region, and I would like to know what to expect.  I have
read that the main grape is Riesling, and any comments are very welcome.
Thanks,

******************************************************************************* All animals are strictly dry, they sinless live and swiftly die.
But sinful, Ginful, beer soaked man survives three score years and ten
                                                -origin unknown-
*******************************************************************************
Edwin Sharp
esharp@sage.cc.purdue.edu
From: kowtko@cogsci.ed.ac.uk (Jacqueline Kowtko)
Newsgroups: rec.food.drink
Subject: Re: Exotic fruits in wine
Date: 17 Dec 92 10:00:01 GMT
Organization: HCRC, Edinburgh, UK

In article <Ef=HA_q00WB70beXQm@andrew.cmu.edu> at15+@andrew.cmu.edu (Andrew Lewis Tepper) writes:
>This is the second time it's happened: I noticed a _very_ distinct aroma
>of an exotic fruit in wine. In this years Barton & Guestier Beaujolais
>Nouveau the bouquet is just like prickly pears! The last time I noticed
>such a distinct bouquet of exotic fruit it was starfruit in a Pindar
>Poetry Edition chardonnay. (Several years ago.) Has anyone else come
>across wines with a definite exotic fruit nose? Pommegranite? Kiwano?

No, but there's a notable beer I've recently tasted:

 Hoegaarden Witbier, from Belgium,
 a golden beer with a gentle banana aroma.

Very nice light beer.
-- 
 *      Jacqueline Kowtko       | Human Communication Research Centre    *
 *                              | University of Edinburgh                *
 *   J.Kowtko@edinburgh.ac.uk   | 2 Buccleuch Place                      *
 *                              | Edinburgh EH8 9LW, SCOTLAND            *
From: ee0r+@andrew.cmu.edu (Elliott Conan Evans)
Newsgroups: rec.food.drink
Subject: Pescevino
Date: 21 Dec 92 01:45:28 GMT
Organization: Junior, English, Carnegie Mellon, Pittsburgh, PA

I'm looking for some educated opinions on 'Pescevino',
the white wine that comes in the fish-shaped bottle.

My limited knowledge of wine terminology can only describe
this wine as, "Pretty good," so I'm looking for something
more impressive to say, to go along with the impressiveness
of the fish-shaped bottle.

PESCEVINO
White Table Wine
Bianco Delle Marche
Vino Da Tavola

Produced and bottled by: Vini. U. Ro., Osimo - Italy
Imported by: Blair Importers, Ltd.; Lake Success, NY

------
Eeyore
In search of a more olisbos-like flashlight...
From: lynx@surrey.amigans.gen.nz (Lynsey Gedye)
Newsgroups: rec.food.drink
Subject: Re:  Wanted: champagne punch recipe
Date: 20 Dec 92 13:31:37 GMT-12
Distribution: world
Organization: Prime Line, Wanganui, New Zealand

In article <HUNTER.92Dec11102818@work.nlm.nih.gov> hunter@work.nlm.nih.gov (Larry Hunter) writes:
>
>Nomi,
>
  ...Larry's good sounding recipe guzzled...

  Here's a couple of favorites, ideal for xmas and summer time.
  What?  You don't have xmas and summer time together?
  How...  vulgar.     =:)

  Strawberry Bolle

    3 bottles chilled Moselle 
    1 bottle chilled Champagne
    1 kg (2 pounds) sliced, hulled strawberries
    8 tablespoons sugar

    Sprinkle strawbs with sugar, add one bottle Moselle.  Chill for
    several hours.  To serve, pour into large bowl with ice, add the
    rest of the wine.  Serve in small wine glasses.

  You could be more up-market, or down-market by doing things like
  insead of plain ice freeze wild blackberries or similar into the
  cubes.  Garnishing with sprigs of mint.  Use non-alcoholic grape
  juice - available here in sparkling and non if you want a non-
  alcoholic version.  Use pink champagne.  (Cringe, you purists,
  cringe!).  Try french champagne or some from a generic lab somewhere.
  Face it, guys, it's just grape juice with a case of gas.  Right?
  Yeah, course it is.

  Huh?  Oh excuse me, apparently there's a delegation from the French
  Embassy here to see me.  I'll be right back...


  Most drinks recipes are the desparate go-nowhere do-nothing boring
  dreary way of increasing the tax take and the road toll.  But what's
  a r.f.d'er to do?  Drinking at home just isn't the same.  Most punch
  recipes, let's be honest, really do provoke just that kind of response.
  All work, exotic glassware, what d'ya do with the left-overs, and 
  who, who has actually got one of those poncy punch bowls, and of
  course, how do you deal with all those utter scumbags who masquerade
  as friends just long enough to access your food, quality booze,
  telephone, computer and little black book.  And then you can't get rid
  of them.  Ladies and gentlemen, the solution.  

    Champagne Punch a Deux.

    (best served in the evening, perhaps in the winter)
  
    1/2 cup freshly mashed strawberries
    1/2 cup powdered oatmeal
    1 teaspoon borax
    10 drops strawberry oil
    1 bottle very chilled, very good champagne
    12 candles
    1 (2 optional) smoldering partner(s)
    Garnish: soothing music of your choice.

    Light the candles, and install them in your bathroom.
    Extinguish the main electric light, 2/3 fill bath with hot water.
    Place strawberries, oatmeal, borax and oil into a cloth, secure
    as for a bouquet garni, and add to water.
    Pour 1 cup of champagne into water.
    Add yourself and partner(s).
    Stir water gently with the limb of your choice.
    Try to think of some way of disposing of the rest of the champagne.
    Try to concentrate on this complex task, it is important.
  
  Some people never serve ordinary punch again.


--
           lynx@surrey.amigans.gen.nz    lynx@amigans.gen.nz
Newsgroups: rec.food.drink
From: albrigh@bronze.ucs.indiana.edu (thomas g albright)
Subject: Re: Drinkable mass market wines?
Organization: Indiana University
Date: Wed, 16 Dec 1992 22:04:22 GMT

<cm199@cleveland.Freenet.Edu> (Thomas G. Moore) writes in
message <1gfphvINNrk5@usenet.INS.CWRU.Edu>

<<<I like Beringer Gamay for about $6.56 a botlle it's a solid, good
<<<tasting wine.

I agree completely - it's good stuff.  I sometimes find it on sale for
$4.50 a bottle and I stock up.

--Tom Albright
Newsgroups: rec.food.drink
From: vince@cadence.com (Vince Gibboni)
Subject: Re: Some questions for a novice
Organization: Cadence Design Systems, Inc.
Date: Fri, 11 Dec 1992 23:47:29 GMT

hacksaw@cellar.org (Hacksaw) writes:
>
>  Generally, what is the highest proof that can be _safely_ consumed straight 
> by the average drinker? By "safely" I mean something that may knock you out 
> for an short while, but not cause blindness/death or any other long term 
> side effects. 
> 
    The blindness and/or death you sometimes hear about are, I believe,
    brought on by impurities in homemade alcohol, not by the alcohol 
    itself. I think any proof of untainted alcohol can be safely consumed 
    (in reasonable quantity, of course). The strongest I've had was a shot 
    of 190 proof grain alcohol which I (vaguely) remember was not a 
    particularly pleasant experience, but certainly didn't kill me (although 
    I can no longer do math). I've done shots of 151 proof rum many times, 
    and always have the same reaction - why the hell did I do that ? 
    There's really no point in drinking anything stronger than about 
    100 proof...


--
                                                         vince@gda.cadence.com

    Man, you should have seen them kicking Edgar Allen Poe
        - John Lennon
Newsgroups: rec.food.drink
From: callahan@biffvm.cs.jhu.edu (Paul Callahan)
Subject: Re: Black Velvet
Organization: Johns Hopkins Computer Science Department, Baltimore, MD
Distribution: all
Date: Wed, 16 Dec 1992 19:53:48 GMT

esharp@sage.cc.purdue.edu (The Baker) writes:

> I have heard of a drink called a Black Velvet that is trad. a New Year's
>Eve drink.  It is 1/2 champaigne and 1/2 Guinness poured together.  I am
>really not a mixed-drink fan, and I am actually not that big of a fan of
>champaigne, but I love Guinness.  I would hate to waste a Guinness on this
>drink if it comes out champaigny, butit looks quite nice in the picture.  
>If anyone has either had one of these or something like it, please respond.
>Thanks,

I would second this request for opinions.  My initial reaction when I first
heard of this was that it was a waste of both ingredients.  However, a couple
years later I was reading an Evelyn Waugh novel written in the thirties, and 
there's a scene where some decadent upper class people are sitting around 
drinking them while one of them is in the bathtub.  Since then, I've felt that 
the drink has at least *some* merit for pure decadence value alone.

I've never tried one though, so my opinion is based on rather abstract 
criteria.  Just wondering if I should bother...

--
Paul Callahan
callahan@cs.jhu.edu
Newsgroups: rec.food.drink
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: wine news from oz
Organization: Lockheed Missiles and Space Co.
Date: Thu, 17 Dec 92 22:04:44 GMT

In article <1992Dec17.082858.3731@mailhost.ocs.mq.edu.au> max@currawong.bhs.mq.edu.au (Max Coltheart) writes:
>>In <ByxMrs.42E@stl.dk> knc@stl.dk (Knud Christensen) writes:
>>Penfolds Grange Hermitage has been labelled without Hermitage for at least the
>>last 8 years in Denmark, and I think this goes for the rest of the EC as well.
>>
>>>In any case I wouldn't buy a bottle of wine labelled Burgundy if it wasn't
>>>from Burgundy. If the wine can't stand on its own, why buy it ?
>delete the word hermitage from Grange Hermitage is like deleting the
>words Sauvignon Blanc from Cloudy Bay Sauvignon Blanc.
>
>
>>However, I will say that if, for example, a wine is made from semillon
>>grape, it should not be called a riesling.
>>(am I being hippocritical?)
>>Jaimie
>
>No, just not very precise. The semillon wines you have in mind are not
>called rieslings, they are called hunter rieslings. Hunter riesling is
>the name of a grape (aka semillon). Riesling is the name of a
>different grape.
>

I have a problem with your definitions of semillon and riesling:

semillon is the dprime name for the grape, its only alternative name
   is chevrier (this alt name can only be used on wines bottled before
   1 January 1996
riesling is a grape type which is defined by a leading name, any synonym
   is shown in parens():
    emerald riesling
    grey riesling (trousseau gris)
    johannisberg riesling (white riesling)
    missouri riesling
    walschriesling (welschriesling)

    also: franken riesling (sylvaner - will be called only sylvaner
	      after 1/1/96)

please note that hunter riesling is not referred to, there is a 'hunt' 
   grape, but not in association with the riesling.

   these notes are taken from the 
   
   Federal Register, dated, 3 September 1992, Vol. 57, No. 172

   BTW - I'll publish this as soon as I get a chance to get the info
   in my file

   cheers!!


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
From: Linda.Cunningham@p811.f70.n109.z1.fidonet.org (Linda Cunningham)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.drink
Subject: Drinkable mass market wines?
Date: Sun, 13 Dec 1992 10:09:03 -0500

  PC> Are there any?
  
  PC> I'm looking for tolerable wines that one can find in most liquor
  PC> stores (in the U.S.) for under $7 a bottle.  I thought I'd give Gallo a
  PC> chance, just to be fair, but there was a seam in the cork and the stuff 
  PC> tasted like wine that has been opened for quite a while.  I have found 
  PC> some good Ste. Michelle and Charles Krug for under $7, but they are not
  PC> always available in unenlightened booze marts.

We're particularly fond of Glen Ellen Proprietor's Reserve Chardonnay.  
Findable everywhere, frequently on sale (we bought a case yesterday for 
$3.99/bottle).  Reds are a little tougher; we spend the extra for Robert
 Mondavi Woodbridge Cab. and Vendage Merlot (although this one we have 
seen for $4.00, we usually pay $6-$8).

Linda
From: mikec@scripps.edu (Mike A Christensen)
Newsgroups: rec.food.drink
Subject: Re: Wine Spectator "Wine of the Year" Handicapping
Date: 16 Dec 92 21:13:50 GMT
Article-I.D.: riscsm.1992Dec16.211350.17115
Organization: The Scripps Research Institute, La Jolla, California, USA

In article <10500105@hpfcso.FC.HP.COM> cag@hpfcso.FC.HP.COM (Craig Gleason) writes:
>Let me be the first to congratulate myself for correctly predicting the
>#1 wine two years in a row on rec.food.drink :-)  More importantly, I bought
>both wines as futures ($29.50 for PB, $20 for '89 Beaucastel) long before
>the cattle drive began.

Yep, congrats...  How are you at picking horses????

>I don't know what happened to the 1989 Ch. Olivier.  Did it squeak into
>last year's list, or did they completely forget about it?  Another possibility
>is that they retasted it, downgraded it to where it should have been rated
>in the first place, and just didn't tell us. 

Several speculative points: 1) they had a lot of 89 Bordeaux already in the
list (19 of the top 32 wines), 2) Ch. Olivier may be in limited supply now
(after it was a Spectator Selection), 3) Suntory (owner(?) of Ch. Olivier)
doesn't give as nifty parties as Cazes (only half ;-))

>As usual, the top 100 issue made about the least interesting reading of
>the year.  It seems like they could create about as much interest with
>a top 10 list.  It would waste a lot less space, and it certainly couldn't 
>be any less useful than the current list.  

Hmmm... The issue on restaurant Grand Award winners is pretty dreary too...

Mike Christensen
Newsgroups: rec.food.drink
From: jswyt@magnus.acs.ohio-state.edu (John T Swyt)
Subject: Re: can anyone help me?
Keywords: Ignore this fool, he knows not what he thinks!
Organization: The Ohio State University
Date: Thu, 17 Dec 1992 16:41:07 GMT

In article <BzA18M.MGJ@usenet.ucs.indiana.edu> melissa joan cameron <mcameron@s
ilver.ucs.indiana.edu> writes:
>> I judiciously saved recipies for Alabama Slammer, Long Island Iced
>> Teas, a wassail (non-alcoholic), and a few other alcoholic drinks, and
>> en route to the printer (after I stupidly deleted the file), they were
>> lost.  Can anyone provide a summary or a copy of the original
>> recipies?  Replies need not be posted; e-mail will be gladly accepted.
>> Thanks!       Melissa Cameron      mcameron@silver.ucs.indiana.edu

     She may not want it, but I would appreciate a posting of the drink
     recipes. Thanks!
                                   The Dog
     We're wanted men,
     We'll strike again,
     But first, let's have a beer!
               -J. Buffett
From: wooglin@next05wor.wam.umd.edu (Christopher Paul Murphy)
Newsgroups: rec.food.drink
Subject: What
Keywords: What
Date: 14 Dec 92 21:54:52 GMT
Organization: Workstations at Maryland, University of Maryland, College Park

Hoe the hell does this work