HDTenEightyP/NetNews huggingface dataset:
From: spp@zabriskie.berkeley.edu (Steve Pope)
Newsgroups: rec.food.drink
Subject: Re: Haute Champagne (was: Re: Champagne codes)
Date: 7 Jan 1993 18:55:07 GMT
Organization: U.C. Berkeley -- ERL
NNTP-Posting-Host: zion.berkeley.edu

> The Chicago radio market has been invaded by Veiuve (sp?) Cliquot
> ads over the past year, which have me curious.  Is it worth it?
> (For that matter, how much is it?)  

Cliquot N.V. Brut ("orange label"), is almost always worth
it.  You shouldn't pay more than $30, and around here a
price of $23 was seen recently (I believe at CostCo).
Like all big houses the quality varies some, but only the
very occasisional bottle is truly a dissapointment, which
is as much as you can ask for.

The next step up is the Vintage Brut (Cliquot "gold label").  The
82 was wonderful -- the 83 much less so.  

> I asked a local proprietor about it
> last night, and he said he'd never heard of Cliquot Champagnes 

Please identify him to the net so we can all know never
to patronize his establishment.

> he immediately countered by pointing
> to a dusty box under the counter, and said he'd sell me an '85 
> Dom Perignon for $89.  (Is that a reasonable price?)

Depends how you define "reasonable".  I've never had a 
Dom Perignon that made me happy.  The above price is about what
people ask but for less than that you can
get a non-vintage Krug.  Or better yet a Gosset Grand Reserve
if you can find it.

Steve
Newsgroups: rec.food.drink
From: feldstei@silver.ucs.indiana.edu (Ronald F. Feldstein)
Subject: Re: Question about the proper coffee amount per cup...
Organization: Indiana University
Date: Fri, 8 Jan 1993 21:05:12 GMT

In Nikolai Pucherov's book, Vsyo o kofe, Turkish coffee is said to be
made using a full teaspoon of coffee to 50 grams of water.  Further,
it is recommended that two lumps of sugar be added for sweet coffee,
but that at least a pinch of sugar ought to be used to improve (soften)
the water.
Pucherov has another interesting variation.  The sugar can first be
caramelized in the jezvah.  The water is to be added only after the
sugar acquires a light brown coloring.
Pucherov also quotes a fascinating passage from a story by Tikhonov,
in which a Russian visitor gets a tiny amount of coffee in Syria,
and is told that it is a variety that can be lethal if a cup is consumed
(referred to as Gedzhasskij kofe).
From: warkent@ltisun14.epfl.ch (Ken Warkentyne)
Newsgroups: rec.food.drink
Subject: Japanese tea and caffeine question
Date: 11 Jan 93 13:45:07 GMT
Followup-To: poster
Organization: Ecole Polytechnique Federale de Lausanne---Laboratoire de
	Teleinformatique

On a recent trip to Japan, I found out that there are at least
three quite different kinds of tea, ordinary green tea (sen cha),
roasted tea (hoji cha), and green tea with roasted rice (gen mai cha).
My general impressions are that sen cha can have an almost sweet leafy
taste but balanced with some astringency (this varied a great deal
from pot to pot, depending on the quality of the tea I suppose).
Hoji cha has a dark brown colour and has a much heavier toasted flavour.
Gen mai cha is a light pleasant tea with a taste familiar to those who
eat puffed rice cereal.

A friend of mine drinks only Japanese tea (apparently sen cha) in
the belief that it has a low level of caffeine.  Can someone
confirm this?  Better still, can someone indicate the relative
caffeine levels for sen cha, hoji cha, and gen mai cha with respect
to something like Earl Gray or English Breakfast?
--
Ken Warkentyne - warkent@ltisun.epfl.ch
                 Laboratoire de Teleinformatique, EPFL, Suisse.
Xref: sparky rec.food.drink:4069 rec.music.folk:9128 soc.culture.celtic:8669
From: mntneer@ccvax.ucd.ie
Newsgroups: rec.food.drink,rec.music.folk,soc.culture.celtic
Subject: Re: Plastic Slivers found in Canned Guinness
Date: 11 Jan 93 16:41:07 GMT
Organization: University College Dublin

In article <CC.93Jan6112526@arran.dcs.ed.ac.uk>, cc@dcs.ed.ac.uk (Chris Cooke) writes:
> 
> The instructions tell you to chill the can before opening it - when cold, the
> substance doesn't spill out of the can so readily.  When it's chilled,
> though, all you taste is a sort of cold texture, which makes the whole
> exercise a bit pointless if you ask me.

Aaarrgh!  tepid Guinness.  should be served at 4-5 degrees celcius
It sometimes helps to mask the pints, that are served some places.
But they are usually the same pubs that don't cool the Guinness enough.

Ciaran Ruane

Mountaineering Club.
University College, Dublin.		Internet: mntneer@ccvax.ucd.ie
IRELAND.
                                                          ^
       M   M                                              ^ ^
UCD   M M M M  CCC                                       ^   ^   ^
     M   M   MC           UCD MOUNTAINEERING CLUB     ^ ^     ^ ^ ^
    M         C                                      ^         ^   ^
   M           CCC                                  ^               ^
From: lmiller@aero.org (Lawrence H. Miller)
Newsgroups: rec.food.drink
Subject: Re: espresso machines (re-post)
Date: 13 Jan 1993 01:04:28 GMT
Organization: The Aerospace Corporation, El Segundo, CA
Distribution: world
NNTP-Posting-Host: cavalier.aero.org

In article <ll6cmsINN66l@exodus.Eng.Sun.COM> kehlet@baudelaire.Eng.Sun.COM writes:
>At Harrods in London after Christmas I saw an espresso machine...
>This machine ground and packed the coffee, pumped hot water through,
>and dumped the used coffee into a bin.  All the server had to do was
>push a button and hold a cup under the outlet.  Pretty awesome.

	This machine seems to be from Mellita (or is it Melitta, anyhow,
	some combination of Ls and Ts).  We just got one here at work.
	The guy from the distributor said it runs $15K!!

	It still makes lousy espresso when you start with lousy beans, though.

-- 
Larry Miller		The Aerospace Corporation
lmiller@aero.org	PO Box 92957		
310-336-5597		LA, CA 90009-2957
From: Linda.Cunningham@p811.f70.n109.z1.fidonet.org (Linda Cunningham)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.drink
Subject: Speaking of Sheaf (was RE: Canned Guinness)
Date: Tue, 05 Jan 1993 19:08:14 -0500

  ar> From: andy rogers <rogers@ial3.jsc.nasa.gov>

  ar> In article <1993Jan5.055710.3550@adobe.com> Curtis Jackson,
  ar> cjackson@adobe.com
 
  > Certainly most of your finer stouts of repute, and even fine stouts
  > of disrepute (merely because of their Aussie origin) recommend around
  > a 50-55 degree serving temperature. A prime example is Sheaf Stout
  > (formerly Tooth Sheaf Stout) from Australia -- as fine a stout as one
  > could wish and one I would definitely put up against Guiness in a bottle
  > vs. bottle comparison. 

Our most recent bottle of Sheaf said "Serve Cold" on the cap....

  ar> is not the Sheaf stout bottle conditioned? (even in the U.S.)
  ar> the last couple i had seemed to contain something at the bottom which
  ar> i assumed to be yeast sediments. this would explain why it's so good
  ar> (especially compared to bottle guinness).

Didn't notice any sediment, but it *is* awfully yummy....

Linda

Newsgroups: rec.food.drink
From: albrigh@bronze.ucs.indiana.edu (thomas g albright)
Subject: Honeysett
Organization: Indiana University
Date: Tue, 12 Jan 1993 15:12:03 GMT

Last night I watched "the Godfather part II" and in it one of the mobsters
requests a drink called "Honeysett" (spelling?).  Can anyone tell me what 
this is?

-Tom Albright
From: cnc@sweep.bt.co.uk (Colin Crist)
Newsgroups: rec.food.drink
Subject: Sloe Gin
Date: 11 Jan 93 13:43:16 GMT
Reply-To: cnc@sweep.bt.co.uk
Organization: British Telecom

I'm not too sure of amounts, but my Mother has made Damson Gin, which I
assume uses similar amounts, it's just damsons, sugar and Gin left in a
sterile jar for 3-6 months (or longer). Some people recommend burying it
in the garden ... I wouldn't recommend it as you may either forget where 
you put it or freezing weather may damage the flavour.

Cheers,
	Colin.
 
Newsgroups: rec.food.drink
From: emb@sumac15.cray.com (Eric Berge)
Subject: Re: Champagne codes
Originator: emb@sumac15
Organization: Cray Research, Inc.
Date: 6 Jan 93 16:41:40 CST


In article <1993Jan5.185748.7498@nntpd2.cxo.dec.com>, winalski@adserv.enet.dec.com (Paul S. Winalski) writes:
> 
> |>Of course if the sparkling wine in question is not Champagne,
> |>then "Blanc de Noir" might be used more fancifully.
> |>But if the sparkling wine in question is not Champagne,
> |>I generally don't drink it in the first place so why should I
> |>care.
> 
> You're missing out on some good stuff at reasonable prices, then.  Michel
> Tribaut's sparkling Brut (a methode champanoise sparkling wine from Monterey,
> CA) can hold its own against any of the nonvintage bruts from the Champagne
> houses, at about 1/2 the price.

I'd like to add a couple sparkling wines to this list that I have enjoyed
as much as, say, Veuve Cliquot Brut and Bollinger Cuvee Special (?):

	Roederer Estate Brut NV
	Iron Horse 1986 "Late Disgorged"

I don't have enough experience to discount with the apparent prevailing
opinion that nothing compares with Champagne, but these seem competitive
in the middle range for my tastes (no implied guarantee with this
qualification).  I'd like to hear what people are thinking these days
about how the pinot noir/chardonnay based sparkling wines from around
the world are doing against Champagne these days.  Not necessarily as
Champagne imitations, but as quality products with their own character
(yes, I know, very subjective).

Eric Berge
Cray Research, Inc.
Eagan, Minnesota
Newsgroups: rec.food.drink
From: ilana@kiowa.scd.ucar.edu (Ilana Stern)
Subject: Re: Hangover Cure? Please?
Organization: NCAR/UCAR
Date: Tue, 5 Jan 1993 00:31:27 GMT

In article <1993Jan02.185334.8915@dialogic.com>, doug@pizzabox.dialogic.com (Doug Harper) writes:

> On New Year's eve NBC news said this year's best hangover cure was:
> 
> 1 raw oyster
> 1 raw egg
> Tobasco sauce
> Worcestershire sauce (had to look the spelling up)
> Angastora bitters (whatever that is)
 
This drink is called a "Prairie Oyster."  Sally Bowles drinks one onstage
in the musical "Cabaret."  And Angostura bitters is a brown bitter liquid,
made in Trinidad, sold as a digestive, that is an ingredient in many
mixed drinks (particularly those including gin or whiskey).

-- 
/\    "I'm only a human girl person.  I ain't always perfect."--Rambling Rose
  \_][ <--NCAR Ilana Stern dod#009 r.b. cliff swallow ilana@ncar.ucar.edu    
      \______________________________________________________________________
From: AS.VGS@forsythe.stanford.edu (Victor Sosa)
Newsgroups: rec.food.drink
Subject: Wanted
Date: 6 Jan 1993 12:14:23 -0800
Organization: Stanford University
NNTP-Posting-Host: morrow.stanford.edu



Greetings,

I'm interested in purchasing a copy of <.u+> Michael Fields' Cooking
School <.u-> (I believe that's the title) if anyone is willing to
part with it.  (Hardbound/Boxed edition would be a real plus)

Please reply to this account or call me at 415/723-4637 (w)
408/737-9352 (h).

Victor

Newsgroups: rec.food.drink
From: winalski@adserv.enet.dec.com (Paul S. Winalski)
Subject: Re: Haute Champagne (was: Re: Champagne codes)
Reply-To: winalski@adserv.enet.dec.com (Paul S. Winalski)
Organization: Digital Equipment Corporation, Nashua NH
Date: Thu, 7 Jan 1993 18:56:53 GMT


In article <1993Jan7.000656.7054@ncar.ucar.edu>,
ilana@kiowa.scd.ucar.edu (Ilana Stern) writes:
|>
|>By the way, I noticed that the bubbles were smaller in the Chandon than
|>the Chateau St. Jean.  What determines the bubble size, and do more
|>expensive sparklers have tinier bubbles in general?

Smaller bubbles are considered a sign of quality in sparkling wines.

As with a lot of things, there isn't necessarily any correlation between price
and quality in sparkling wine.  This is especially true with Champagne.

--PSW
Newsgroups: rec.food.drink
From: carnes@ico.isc.com (Steve Carnes)
Subject: Re: Question about the proper coffee amount per cup...
Organization: Interactive Systems Corp., Boulder CO
Date: Fri, 8 Jan 1993 21:28:34 GMT

	feldstei@silver.ucs.indiana.edu (Ronald F. Feldstein) writes:
>...In Nikolai Pucherov's book, Vsyo o kofe, Turkish coffee...
>...caramelized in the jezvah.  The water is to be added only after the
>...Pucherov also quotes a fascinating passage from a story by Tikhonov,
>...(referred to as Gedzhasskij kofe).

As you can see from the extractions above, part of this message werei
horribly garbled coming over the net.  Probably line noise.  Could someone
please repost a corrected version?  
-- 
Steve Carnes       carnes@ico.isc.com        uucp: {ncar,nbires}!ico!carnes
   "Rock gives reality to the otherwise abstract notion of transhuman
    time." - Edward Abbey
Newsgroups: rec.food.drink
From: wcsjc@alfred.carleton.ca (John Coughlin)
Subject: Re: Champagne codes
Organization: Carleton University
Date: Tue, 5 Jan 1993 04:18:02 GMT

In <1993Jan4.212548.14616@rtsg.mot.com> iott@rtsg.mot.com (Joel K. Iott) writes:

>So what does "Blanc de Noir" mean, anyway?  Champagne seems to be full of
>mis-labels (marketing genius?)

It refers to a white wine made from Pinot Noir.  And yes, it is a Franco-
marketroid term.
-- 
John Coughlin                           [ insert clever saying here ]
Net: wcsjc@ccs.carleton.ca     Vox: +1 613 957-2851     Fax: 990-7370
From: hummell+@pitt.edu (Andrew G Hummell)
Newsgroups: rec.food.drink
Subject: Re: REQUEST: Trendy drink recipies
Date: 6 Jan 93 23:20:16 GMT
Organization: University of Pittsburgh

In article <1ia9dlINN48h@rave.larc.nasa.gov> Jason C. Austin <j.c.austin@larc.nasa.gov> writes:
>
>	I'm looking for some drink recipies that seem to be newer than
>any bar guide I've looked at.  I put what I think is in it in
>parathesis, but don't know any amounts:
>
[stuff deleted]
>Fireball (Cinnamon liquor)

Fireball:
		1/2 shot Cinnamon Schnapps
		1/2 shot Cherry Brandy


Andy
-- 
-------------------------------------------------------------------------------
  "I'm not insane...just a reasonable facsimile."  | Hummell@vms.cis.pitt.edu
   -- me				           | Andy Hummell     230 DLH 
-------------------------------------------------------------------------------
Organization: Penn State University
Date: Sat, 9 Jan 1993 21:59:35 EST
From: <FGG1@psuvm.psu.edu>
Newsgroups: rec.food.drink
Subject: Re: Hangover rhyme (was Hangover Cure?)
 <1993Jan7.222927.20780@etnibsd.uucp> <1ik1v0INNn9j@cat.cis.Brown.EDU>

I believe that the rhyme is:  Wein auf Bier, das rat' ich Dir.
                              Bier auf Wein, das lass' sein.

Translation: Wine on top of beer, that I advise you (to do);
             Beer on top of wine, let that be (don't do it!!!!)
It may lose something in the translation but it's true.  Frank
Newsgroups: rec.food.drink
From: parakeet@wixer.cactus.org (Jim Eikner)
Subject: Re: Bloody Mary
Organization: Real/Time Communications
X-Newsreader: Tin 1.1 PL5
Date: Mon, 11 Jan 93 00:01:22 GMT

Several suggestions from an old bartender:

1) A quality white rum will make for a much smoother and tastier Bloody Mary

2) Jamaican Pickapeppa is an interesting substitute for the Worchestershire
   and tobasco...

3) A shaken and strained Bloody Mary will remain undiluted through to the
   last sip.

4) If you MUST use a mix, Major Peter's is one of the best.


                                                  --- Parakeet ---

-- 

"...for no man lives in the external truth among salts and acids, but in
 the warm, phantasmagoric chamber of his brain, with the painted windows
 and the storied wall."  --- RLS ---
Newsgroups: rec.food.drink
Subject: Re: Hangover Cure? Please?
From: zoltar@amigans.gen.nz (Grant Thoms)
Date: Sun, 03 Jan 93 06:45:33 GMT+1
Organization: Wanganui Amigans, Wanganui, New Zealand

djohnson@moose.uvm.edu (Musician!) writes:

> Hey! Does anyone have an old home remedy for the ever lasting hangover?
> I am writing a paper on the topic of home medicine and decided that
> hang over cures might be good for the audience reading it.

 
Um, take two asprin and call me in the afternoon? :)
 


-- 
             `And now for something completely different....'

 ** Grant Thoms - Radio DJ/Graphics Artist/Co-SysOp `Silent Imperium BBS' **
             Zoltar@glasgow.amigans.gen.nz / Zoltar@amigans.gen.nz

   `If everything is going well, you have apparrently overlooked something'

From: Linda.Cunningham@p811.f70.n109.z1.fidonet.org (Linda Cunningham)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.drink
Subject: Software for Wine Collection Mgmt
Date: Mon, 11 Jan 1993 16:09:28 -0500

revillot@ux1.cso.uiuc.edu (Judy Tolliver) wrote:

  JT> I recommend using FileMaker Pro.  It's by Claris and works a lot like
  JT> Hypercard.  I'm writing a wine program in FMPro right now and would be
  JT> glad to share it when it's done.  It's basically just a stack of cards,
  JT> with one wine per card, and contains fields for winemaker, vineyard,
grape,
  JT> vintage, tasting notes, where purchased, price, how much, if
cellared-where 
  JT> is it?  when should it be drunk?, etc.  All of these cards can be cross
  JT> referenced, extracted, sorted, etc. in every conceivable way by filling in
  
  JT> fields, pressing buttons, etc.  You can have your data displayed in a
  JT> multitude of layouts.  Writing a "program" in FileMaker Pro is essentially

  JT> just stringing a bunch of macros (that are already contained in FMPro)
  JT> together.

I'd like to see this when it's done, Judy.  I did up a wine cellar HyperCard
stack a couple of years ago and while it works well, I've never converted it 
over to FMPro, even though it would be a simple matter of saving the stack as 
tab-delimited text and importing it.

Keep us posted?  Thanks!

Linda

Internet:  Linda.Cunningham@p811.f70.n109.z1.fidonet.org (Linda Cunningham)
From: bets@matt.ksu.ksu.edu (Beth Schwindt)
Newsgroups: rec.food.drink
Subject: Re: Bloody Mary
Date: 6 Jan 1993 19:45:01 -0600
Organization: Kansas State University
NNTP-Posting-Host: matt.ksu.ksu.edu


>> Could someone please post a recipe for a Bloody Mary??

I found these in the Complete World Bartender Guide (reprinted without
permission, of course).

Bloody Mariana

2 oz. vodka
6 oz. V-8 juice
1 tsp. lime juice
few drops Tabasco sauce
 "    "   Worchestershire sauce
pinch white pepper
  "   celery salt
  "   oregano

Combine with ice; shake.  Strain and add ice.

Bloody Mary

1 1/2 oz. vodka
3 oz. tomato juice
1 tbs. lemon juice
several drops Worchestershire sauce
several drops Tabasco sauce

Combine with ice; shake well.  Strain and serve straight up.  Add salt
and pepper to taste.

For a Bloody Marie:  halve the lemon juice and add several drops of
Pernod.

For a Bloddy Maria:  use tequila instead of vodka.


Cheers!


Beth

 
-- 
"We are not free; it was never intended we should be.  A book of rules
is placed in our cradles, and we never get rid of it until we reach
our graves."--E.W. Howe, 1924  
bets@matt.ksu.ksu.edu              bets@ksuvm.ksu.edu
Newsgroups: rec.food.drink
From: edm@verdix.com (Ed Matthews)
Subject: Kiona Ice Wine
Organization: VERDIX Corporation
Date: Tue, 12 Jan 1993 18:33:50 GMT

I got intrigued the other day at the store and picked up a split of Kiona
(Washington State) Ice Wine.  The interesting thing is that it was made
from Chenin Blanc.  I don't know this winery or this wine.  Any info?

-- 

Ed Matthews                                                edm@verdix.com
Manager, APSE Development
Verdix Corporation Headquarters                            (703) 318-5800
Newsgroups: rec.food.drink
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Haute Champagne (was: Re: Champagne codes)
Organization: Lockheed Missiles and Space Co.
Date: Fri, 8 Jan 93 21:13:16 GMT

In article <1993Jan06.214145.6928@i88.isc.com> jeq@i88.isc.com (Jonathan E. Quist) writes:
>
>Okay, I think this was discussed last month, but I wasn't paying
>attention.  So make me drink MD20/20 from a bag.
>
>
>I know enough about Champagne-style wines to know that I don't like
>anything under $10US/bottle - I find some Korbel varieties pleasant,
>and find most other inexpensive sparkling wines to be akin to soda pop.
>For more than casual celebration, I've found Moet et Chandon quite pleasant.
>
>The Chicago radio market has been invaded by Veiuve (sp?) Cliquot
>ads over the past year, which have me curious.  Is it worth it?
>(For that matter, how much is it?) 

this is a nice champagne - not outrageously priced

[ rest of stuff deleted ]

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: milsh@nmr-z.mgh.harvard.edu (Alex Milshteyn)
Newsgroups: rec.food.drink
Subject: Re: REQUEST: Trendy drink recipies
Date: 4 Jan 93 23:13:28 GMT
Organization: Mass General Hospital CIPR

In article <1ia9dlINN48h@rave.larc.nasa.gov> Jason C. Austin <j.c.austin@larc.nasa.gov> writes:
>
>Burnt Toasted Almond 

Hi:

Toasted Almond:
1 part of each Kahlua and Amaretto
1-2 (to your liking) cream.

I never heared of BUrnt T A

Alex

-- 
Alexander M. Milshteyn M.D.   <milsh@cipr-server.mgh.harvard.edu>
CIPR, MGH in Boston, MA.     (617)724-9507 Vox  (617)726-7830 Fax
From: cnc@sweep.bt.co.uk (Colin Crist)
Newsgroups: rec.food.drink
Subject: Re: Bloody Mary
Date: 6 Jan 93 10:41:28 GMT
Reply-To: cnc@sweep.bt.co.uk
Organization: British Telecom

In article 11249@ringer.cs.utsa.edu, jschwarz@lonestar.utsa.edu (Jan A. Schwarz) writes:
>I know this has been posted several times before but at the time
>I didn't think I needed it.
>
>Could someone please post a recipe for a Bloody Mary??

I got this recipe from a cocktail waiter on the QE2...

Vodka, unaldulterated tomato juice, celery salt (NOT seasoning) Tabasco, Lea & 
Perrins Worcester Sauce and Limes.

I like about 2-3 drops of Tabasco and Worcester Sauce per (large!) glass and
tend to make it in a large pitcher with 2-3 squezed limes and lots of ice. A bit
of pepper is optional, however I wouldn't recommend it.

As to the question of a stick of celery in a glass, well in my mind it only
serves to poke your eye out :-)

Cheers,
	Colin.


	-----------------------------------------------------------
	Colin Crist	+44 473 648136		cnc@muppet.bt.co.uk	
	BT Research Labs, Martlesham Heath, Suffolk, United Kingdom
		      #include "compact disclaimer"
Newsgroups: rec.food.drink
From: roger@crux.Princeton.EDU (Roger Lustig)
Subject: Re: Champagne codes
Originator: news@nimaster
Reply-To: roger@astro.princeton.edu (Roger Lustig)
Organization: Princeton University
Date: Wed, 6 Jan 1993 04:33:52 GMT

In article <wcsjc.726293716@cunews> wcsjc@alfred.carleton.ca (John Coughlin) writes:
>wcsjc@alfred.carleton.ca (John Coughlin) writes:

>> It refers to a white wine made from Pinot Noir.  And yes, it is a Franco-
>> marketroid term.

>sg@monsoon.com (Sunil Gupta) elaborates:

>>If by that you mean it's a newly-invented term used only for marketing
>>purposes, I would disagree. There is a great deal of difference
>>between the three types of Champagne: Blanc de Blanc, Blanc de Noir, and
>>Rose. While I enjoy all three styles, I like to know what I'm purchasing.

>Good point, however I maintain that the Champagne industry is partly about
>fine wine, and partly (largely?) about marketing and stratospheric prices.

And always has been, too!  Read a history of the wine and you'll see how 
its style, character, sweetness, etc. have changed radically, and for what 
purposes.  (The widow Cliquot's conquest of Russia with ultra-sweet wine
is the epitome of Champagnesmanship, or -womanship, as the case may be...)

Roger
Newsgroups: rec.food.drink