HDTenEightyP/NetNews huggingface dataset:
From: rcd@raven.eklektix.com (Dick Dunn)
Subject: Re: Looking for GOOD Champagne
Organization: eklektix - Boulder, Colorado
Date: Fri, 17 Apr 1992 16:58:36 GMT

le02195@portal.lasc.lockheed.com (BARDIN, BETHANY L.) writes:
>Look for "Paul Rogers & Company"...

Actually, I think it's spelled Rodgers.  That would be "Paul Rodgers and
Bad Company"  :-)

[Paul Rodgers was the lead vocalist for Bad Company.  I have no idea what
he's doing now, but I'd doubt he's moved to premium Champagne.]

Pol Roget would be what you're thinking.
_ _ _ _ _

I'm more curious about the recommendations for the "cheap" bottle.  While
I've had Veuve Clicquot and liked it a lot, the price shot up about a year
ago.  I have a hard time calling something close to $30 "cheap" even for
Champagne.

Unless it really must be Champagne, why not consider one of the products
from California operations of the major French houses?  These tend to be
$10-15/bottle, and cover the range from good basic wine to surprisingly
good.  Without any particular recommendations, there's  Piper-Sonoma,
Domaine Chandon, Roederer Estate, Domaine Carneros... (I've forgotten
someone)
-- 
Dick Dunn    rcd@raven.eklektix.com   -or-   raven!rcd    Boulder, Colorado
	...Simpler is better.
Newsgroups: rec.food.drink
From: rubin@visual1.jhuapl.edu (Don Rubin)
Subject: Re: Expresso/Cappuccino Machines?
Reply-To: rubin@visual1.jhuapl.edu (Don Rubin)
Organization: Johns Hopkins University
Date: Tue, 14 Apr 92 17:47:22 GMT

We purchased a "Gran Gaggia" before reading that
consumers report. It was horrible and finally after
complaining to the store received a credit and bought
the Braun 964? (about $200), was reviewed in that issue
and lists for $300. Its great!

-- 
Don Rubin, Consultant
Johns Hopkins University APL
rubin@procon.jhuapl.edu
(301)953-6386 or (301)588-8010
Newsgroups: rec.food.drink
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Wine with ham?
Organization: Lockheed Missiles and Space Co.
Date: Fri, 17 Apr 92 19:54:17 GMT

In article <kup6m1INNaf1@early-bird.think.com> fink@Think.COM (Paul Fink) writes:
>I've never been able to fine a wine that I thought really went well
>with ham, this seems to be a timely question.
>
>Any suggestions?
>

Champagne

most Chardonnays or Sauvignon Blanc or Reislings or Geverts (Gewertstraminer)
 - not late harvests - could do the trick - since ham has
a sweet/salty taste make sure the wine isn't too sweet - even
a green hungarian or Paul Massons Emerald Dry

-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
	  
Newsgroups: rec.food.drink
From: ape@polari.com
Subject: Re: cats meow
Organization: Seattle Online Public Access Unix.  (206) 328-4944 (all lines telebit-equipped)
Date: Thu, 9 Apr 1992 22:23:39 GMT

jdc5@quads.uchicago.edu (jonathan cohen) writes:

>this was a helpful posting, and one that i will use.
>however, it might have been wiser to post it at an ftp site so readers could download the thing, rather than concatenating the huge mess.

That may be fine and dandy for those that have ftp access but you have to
realize that some of us DO NOT HAVE INTERNET!!!  I am restricted to UUCP
transfers ONLY!!!!  and I am by far not the only one.
From: jsco@buzzardroost.az.stratus.com (Jeff Scott)
Newsgroups: rec.food.drink
Subject: Re: Looking for GOOD Champagne
Date: 17 Apr 92 16:29:59 GMT

In article <1992Apr13.212238.14769@ctp.com> pghol@ctp.com (Preeti Gholap)  
writes:
[]Its my parents silver anniversary in a week or so, and 
[]I'm looking for suggestions for one REALLY good bottle
[]for the toast, as well another fairly decent type for
[]all the guests. 
[]Preeti Anissa Gholap
[]pghol@ctp.com
[]pghol@astra.ctp.com

I used to work in a liquor store in AZ for quite a while and during that  
time I found some very very good champagnes. I think the best tasting  
bottle I had (and I have had the Dom Perignon and the other $100 a bottle  
champagnes as well) is a $30 bottle called Schramsburg. It is truely  
DELIGHTFUL! there is also Mums which is very good and not priced too far  
above that. The last of my suggestions is a name I cannot remember, I had  
it at a tasting and thought that it was wonderful, I believe it was called  
White star, or White Stag, sorry I cannot remember exactly. The other two  
are stupendous, however.
--------------------------------------------------------------------------
Jeffrey E. Scott                 jsco@az.stratus.com (NeXT Mail)
--------------------------------------------------------------------------
Opinions expressed are my own and not that of Stratus Computers, NUF SAID!
--------------------------------------------------------------------------
All things in moderation, ESPECIALLY moderation!!
From: spp@zabriskie.berkeley.edu (Steve Pope)
Newsgroups: rec.food.drink
Subject: Re: Good Champagne: Varieties of Veuve Clicquot
Date: 17 Apr 1992 19:20:57 GMT
Organization: U.C. Berkeley -- ERL
Distribution: usa
NNTP-Posting-Host: zabriskie.berkeley.edu

In article <slt8tINNcn9@agate.berkeley.edu> markh@sag4.ssl.berkeley.edu (Mark Hurwitz) writes:

>Vintage Veuve Clicquot (gold label) 1982 is the best stuff I've tasted.
>But I've heard that the more widely available 1983 is not exceptional.

Let me second the above the 82 Cliquot is about the best Champagne
I've had if you're looking for the full, rich style, while the
83 is unremarkable.

For awhile the 82 Cliquot was available for about $28... (sigh).

(If you're looking for a more austere, non-malo-lactic type of 
Champagne, something other than a Cliquot, such as a Gosset, would 
be the ticket... but I digress.)

-- Steve
From: spp@zabriskie.berkeley.edu (Steve Pope)
Newsgroups: rec.food.drink
Subject: Re: Looking for GOOD Champagne
Keywords: champagne
Date: 15 Apr 92 20:14:13 GMT
Article-I.D.: agate.si2qlINNr9d
Organization: U.C. Berkeley -- ERL
NNTP-Posting-Host: zabriskie.berkeley.edu

For the very expensive bottle go for a Krug.  Many claim
the NV Brut is the best Krug, and that Krug is the best
Champagne; I've never had a vintage Krug, or any sort of
Dom Perignon or a Salon so I can't offer a comparison.  All
I can tell you is the NV Krug is *damn* good.  (The
other thing that comes to mind would be a Bollinger R.D.)

For the "run-of-the-mill" under $50 stuff, go for
either Billecarte-Salmon (NV Brut or especially Brut Rose, imported
by Chatterdon NOT Wine Services International, which
is a different cuvee); or Gosset (Grand Reserve,
or Grand Millesime (vintage), or Rose -- there is a lower-cost Brut 
than the Grand Reserve, but it is not quite the same.)

Have fun!!

-- Steve
From: jlecount@pyrps5.eng.pyramid.com (Jason LeCount)
Newsgroups: rec.food.drink
Subject: Re: Expresso/Cappuccino Machines?
Date: 14 Apr 92 15:25:24 GMT
Organization: Pyramid Technology Corporation, Mountain View

In article <1992Apr14.130641.16983@m2.dseg.ti.com> jmellby@iluvatar.dseg.ti.com (John R. Mellby) writes:
>My wife has decided she wants to be able to make cappuccino at home
>as close as possible to what she can buy in good coffee shops.
>After shopping for machines, we found that "Consumer Reports" looked
>at them (about Nov '91) and judged that the steam machines produced
>a "rich, dark coffee" which was not really expresso.  They said the
>pump machines were the only ones that produced good expresso at home.
>
>Now the problem - we can get steam machines for $70-$100, but the pump
>machines are at least $160 and probably $200 or more.  Quite a price
>difference.
>
>Does anyone have experience with home expresso machines, and can
>recommend ones?
>
>Thanks,
>JRM
>

Well, I hate to break it to you, but if you want espresso/cappuccino which
is cafe quality, you're gonna pay a lot more than $200.  To come close to
cafe quality, you're looking at a machine which will undoubtably cost you 
at least $300, and a grinder which will probably cost you over $100.  These
are about the lowest prices I would expect to find.

My machine (Moka Supreme by Italy Espress) cost me $300 used and it produces
near cafe quality espresso.  You can still tell the difference, though.  The 
crema is not as thick, and it's just not QUITE right.  Close, but not quite.

Good luck.  

Jason
From: seb1@leia.dr.att.com (Sharon Badian)
Newsgroups: rec.food.drink
Subject: Re: Looking for GOOD Champagne
Keywords: champagne
Date: 15 Apr 92 21:47:10 GMT
Reply-To: seb1@vader.att.com
Organization: Bell Labs, Denver, Co.

In article <si2qlINNr9d@agate.berkeley.edu>, spp@zabriskie.berkeley.edu (Steve Pope) writes:
|> For the very expensive bottle go for a Krug.  Many claim
|> the NV Brut is the best Krug, and that Krug is the best
|> Champagne; I've never had a vintage Krug, or any sort of
|> Dom Perignon or a Salon so I can't offer a comparison.  All
|> I can tell you is the NV Krug is *damn* good.  (The
|> other thing that comes to mind would be a Bollinger R.D.)

I would second the vote for a bottle of Krug. I went to a tasting
dinner that featured the champagnes of Krug and they were exquisite.
I tasted both vintage and non-vintage. They are very distinctive
and reminded me of no other champagne that I had ever had. I have
had Dom Perignon and I would say the Krug was better. I think it
is a bottle of champagne you are not likely to forget. As I
remember it, the very singular quality of the Krug champagne
was only apparent in the vintage wine. Not to say that I wouldn't
drink the non-vintage. It was wonderful too!
-- 
Sharon Badian
seb1@druhi.att.com
Newsgroups: rec.food.drink
From: rshapiro@arris.com (Richard Shapiro)
Subject: Re: 800 numbers (Re: Lavazza (was: Starbucks coffee))
Organization: ARRIS Pharmaceutical, South San Francisco, CA
Date: Sun, 5 Apr 92 16:33:15 GMT

In article <1992Apr2.155304.21357@colorado.edu> citrin@cujo.Colorado.EDU (Wayne V. Citrin) writes:
>Concerning 800 numbers for Lavazza, Peet's, or Starbuck's:
>
>If any of them have an 800 number, it's no secret.
>Call 800 directory assistance: 1-800-555-1212.  It's free.



This isn't likely to be useful with an Italian company like Lavazza.
If there's a domestic mail-order service with an 800 number, it would
be under the name of the distributor or of an enterprising retail
outlet, not under Lavazza itself. They have nothing directly to do
with US retail sales.
From: rxknsa@minyos.xx.rmit.oz.au (Nicole Angst [Sam])
Newsgroups: rec.food.drink
Subject: Re: Cherries in Brandy
Date: 6 Apr 92 09:02:07 GMT
Organization: RMIT Computer Centre, Melbourne Australia.

From article <12750139@hpmwtjm.HP.COM>, by jimh@hpmwtd.HP.COM (Jim Harris):
> Someone mentioned cherries in brandy to me the other day, and I was curious
> if anyone has any experience making the stuff. The info I have so far says
> take Queen Anne Cherries (FIRM) and put in a jar with brandy. Seal and put
> in a dark corner for 6 months to a year.
> 
> Comments welcome. Thanks,
> 
> Jim 

when cherries get a bit cheaper my mum and I buy heaps, pit them, put
them into jars with some sugar (depending on the size of the jar) add
some cinnamon and top with brandy to cover, we find that 2 months is
enough time if you shake them regularly to disolve the sugar....
a good measure of when they are ready is when the cherries are whiteish
and the liquid is a deep red colour.
From: dowling@hubcap.clemson.edu (william a dowling)
Newsgroups: rec.food.drink
Subject: REQUEST: Good (made from scratch) Bloody Mary 2nd try
Date: 15 Apr 92 21:53:15 GMT
Organization: Clemson University


	It seems that the first post got screwed so here I am agian.  Does 
anybody have a good Blood Mary recipe? I've tried a few 'store bought' mixes
and was not impressed at all. Email or post here would be fine.  Better
yet everyone send me a recipe and I'll try them all and rank them.
-- 
no stupid message, just who I be
Drew Dowling                        CLEMSON UNIVERSITY 
dowling@hubcap.clemson.edu                  SC
From: tjfeue@bb1t.monsanto.com
Newsgroups: rec.food.drink
Subject: Re: cats meow
Date: 8 Apr 92 10:13:53 CST
Organization: Monsanto Company, St. Louis, MO

In article <1992Apr7.211209.23815@midway.uchicago.edu>, jdc5@quads.uchicago.edu (jonathan cohen) writes:
> this was a helpful posting, and one that i will use.
> however, it might have been wiser to post it at an ftp site so readers could download the thing, rather than concatenating the huge mess.

Or because I'm on a Vax, as so many are, put it in a form that we can read...
I can't even tell what it is.

No flame, just a suggestion.

  TED FEUERBACH   Scientific Systems Consultant  Trilogy Consulting, Inc. 
  Lake St. Louis, MO        (314) 537-6603       tjfeue@bb1t.monsanto.com
  Disclaimer:  The opinions expressed herein are MY OWN and obviously not
  the opinions of Trilogy, Monsanto or either of my two ex-wives.           


Newsgroups: rec.food.drink
From: johnsond@unvax.union.edu (Dale Johnson)
Subject: Still looking for Pan Galactic Gargleblaster.
Organization: Union College, Schenectady, NY
Date: Mon, 6 Apr 1992 23:25:25 GMT

Does anyone know, can find, or has access to a recipe for a Pan Galactic Gargleblaster from "The Hitchhiker's Guide To The Galaxy" (forgive my spelling)?
I'm still looking.  Please e-mail or elm to my address below.

   johnsond@unvax.union.edu

For those of you that have sent me requests for the recipe once I've received it, don't worry, I haven't forgotten you all.  So there is no need to remind me, I still have your addresses.

  Thanks.

                                            --Dale Johnson.
From: rich@progress.COM (Rich Lenihan)
Newsgroups: rec.food.drink
Subject: Re: cats meow
Date: 8 Apr 92 14:45:00 GMT
Article-I.D.: progress.1992Apr8.144500.19493
Organization: Progress Software Corp.

jdc5@quads.uchicago.edu (jonathan cohen) writes:

>this was a helpful posting, and one that i will use.
>however, it might have been wiser to post it at an ftp site so readers could download the thing, rather than concatenating the huge mess.

Um, not all of us enjoy FTP access.  Thanks to aem for posting the Cat's
Meow 2.

-Rich

p.s.  Try to keep your postings to an 80-column width.
--
Rich Lenihan                 UUCP: mit-eddie!progress!rich
Progress Software Corp.      Internet: rich@progress.com
From: josh@cqs.washington.edu (Josh Hayes)
Newsgroups: rec.food.drink
Subject: Re: Looking for GOOD Champagne
Keywords: champagne
Date: 16 Apr 92 20:41:05 GMT
Organization: University of Washington

I'll second the vote for Veuve Cliquot for the "cheaper" champagne.
I can't speak (alas!) to the more expensive selections, never having
tried them, but partook of two different bottles of VC this last
New Years Eve.

I have no idea what the difference is, for the bottles were subsequently
whisked away, but the orange label VC was better than the other. 
Anybody know what that was?

And so you can flame me mercilessly, I now recall that my best 
experience with cheap champagne has been with Great Western. Any
takers?

Josh Hayes, CQS, U of W Seattle   josh@mowgli.cqs.washington.edu
From: spp@zabriskie.berkeley.edu (Steve Pope)
Newsgroups: rec.food.drink
Subject: Re: Looking for GOOD Champagne
Date: 17 Apr 1992 19:53:07 GMT
Organization: U.C. Berkeley -- ERL
NNTP-Posting-Host: zabriskie.berkeley.edu

> I'm more curious about the recommendations for the "cheap" bottle.  While
> I've had Veuve Clicquot and liked it a lot, the price shot up about a year
> ago.  I have a hard time calling something close to $30 "cheap" even for
> Champagne.

Blame the Bush dollar, which has plummetted in value.  

> why not consider one of the products
> from California operations of the major French houses?  

Becasue they don't do the job, when what is called for
is Champagne.  I used to drink Chandon, Shramsberg, and the
others, until I learned that in this case the Real Thing truly
is Better.

Every year or so I once again try one of the California sparklers just 
to confirm that I'm not being silly spending a major portion
of my disposible income on Champagne.  I find I am not.

> These tend to be
>$10-15/bottle

Hey, for $15 you can get a half-bottle of Bolly...


-- Steve
Xref: sparky rec.food.drink:1568 talk.bizarre:11362
From: ra@asuvax.eas.asu.edu (Starcap'n Ra)
Newsgroups: rec.food.drink,talk.bizarre
Subject: Re: Looking for GOOD Champagne
Keywords: champagne
Date: 16 Apr 92 18:50:07 GMT
Followup-To: rec.food.drink
Organization: rec.food.drink

sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
> pghol@ctp.com (Preeti Gholap) writes:
> >Its my parents silver anniversary in a week or so, and 
> >I'm looking for suggestions for one REALLY good bottle
> >for the toast, as well another fairly decent type for
> >all the guests. 
>
> For general drinking: Cook's American Dry, or Brut if you like a
> yeastier taste (these run from 2/$7.00 to about 2/$10.00) - its
> a good all around champagne

     Go far, far away, Sharen.  And take your
Cook's with you.

--Starcap'n Ra       {ames,gatech,husc6,rutgers}!ncar!noao!asuvax!kennedy
                        {allegra,decvax,ihnp4,oddjob}--^
                                          ^---------------The Wrong Choice
                             internet: kennedy@asuvax.asu.edu
From: spinoza@next03wor.wam.umd.edu (Prince Lev of the Domovoi)
Newsgroups: rec.food.drink
Subject: Re: Kosher wines
Date: 17 Apr 92 05:02:08 GMT

In article <MARTIN.92Apr16132039@lyra.cis.umassd.edu>  
martin@lyra.cis.umassd.edu (Gary Martin) writes:
> In article <MATT.92Apr16002331@physics16.berkeley.edu>  
matt@physics16.berkeley.edu (Matt Austern) writes:
> 
> 
>    OK, it's that time of the year again, when even non-observant Jews
>    like me drink Kosher wine for one evening.
> 
>    Now we all know that Kosher wine doesn't necessarily have to taste
>    like alcoholic Kool-aid, right?  So what are the favorites of you
>    folks out there?  
> 
> OK, I'll put in my 2 zuzzim.  Isn't the only distinction between Kosher
> and non-Kosher wine the fact that one winery has hired a Rabbi to watch
> them make it and the other hasn't?  No difference in process, merely in
> certification?  So why do non-observant Jews (of which I'm one) get so
> hung up over the difference?  I can understand why one would want to
> eat a traditional meal as a way of keeping history as a living memory,
> but the need for a little stamp saying "yes, you may eat or drink this
> today" seems excessive.  Comments anyone?
> 
Well, actually...........no.
The difference in supervision is but one of the differences bewtween  
kosher and nonkosher wines. Kosher wines are often boiled (yech!!!!!)
and are also certified to be free from other "contaminants" [orlah, tevel,  
coupla others......and no, I don't know what they are offhand either] that  
might be present in nonkosher wines. There may also be a difference in the  
employees who harvest and process the grapes (Jews as opposed to  
non-Jews), but don't quote me on that one............
As another not-terribly-observant Jew, I agree that there's no real reason  
to choose a kosher wine over a nonkosher wine, but then there are the  
relatives, ya know.  And besides, the guy who supervises these things has  
to earn a living too. :)

IN any case, there are several decent kosher l'Pesach wines.
Baron Jacquab de Herzog puts out some pretty good wines, as does Gan Eden,
and Gamla. 
be present in nonkosher wines.  
Newsgroups: rec.food.drink
From: johnsond@unvax.union.edu (Dale Johnson)
Subject: Pan Galactic Gargleblaster: Two Recipes
Organization: Union College, Schenectady, NY
Date: Mon, 13 Apr 1992 00:32:22 GMT

I finally received two recipes for the PGG.  They are as follows:

Number 1

Created by Jeff and Mark

1 shot  Jack Daniels
1 shot  Seagrams Seven
3 shots Gin
4 shots Soda
1 shot  Peppermint Schnapps
1 shot  Walker Red Label
1 Pinch of  Cinnamon
1 Olive (essential)
Crushed Ice

Add all of Ingredients in order, Strain off ice and olive.
Add olive if desired.
Drink Carefully.


PGG Number 2

From Chuck Bigham (thanks alot)

Take a brandy snifter (a real cool looking glass) and put 
in the freezer.  Wait until frozen (at least 3-4 hours, but 
preferably overnight).  Put vodka in freezer, you want it 
as cold as posible.

Get a blender.  Fill it half full with ice.

For each person you are serving, put into the blender:

2 long shots of either 181 proof Vodka or Everclear, or both.
1 shot of white creme de menthe.

Blend until ice is chipped, you are looking for a consistency 
slightly chunkier than a margarita or a daquiri.

Strain into brandy snifter, add a spash of a lemon-lime soda
(Slice, 7-up, etc.)
Serve with a slice of lemon.



I hope you all enjoy, let me know how they taste, they sound real good.
Bye for now.

--Dale
johnsond@unvax.union.edu
From: spp@zabriskie.berkeley.edu (Steve Pope)
Newsgroups: rec.food.drink
Subject: Re: REQUEST: Good (made from scratch) Bloody Mary 2nd try
Date: 16 Apr 1992 01:09:07 GMT
Organization: U.C. Berkeley -- ERL
NNTP-Posting-Host: zabriskie.berkeley.edu

dowling@hubcap.clemson.edu (william a dowling) writes:

>anybody have a good Blood Mary recipe? 

Glad to oblige.  The four ingredients are: ice, booze, mixer, and 
garnish.

Rule number one: use gin instead of vodka -- a Gin Mary beats
a Bloody Mary anyday.  I prefer Booth's or Beefeaters for this drink, 
and certainly use a 90 or 94 proof gin rather than a 80 proof.

Mixer:

If you're in California, and can get to a Trader Joes, an
1:1 ratio of "Tomato Toltec" and "Garden Patch" (two of their
tomato-juice type items) works great.

alternatively, tomato juice accented with tabasco, worchestershire,
lemon juice, and perhaps a little fresh ground pepper.  (When
you open a large can of tomato juice, transfer the unused
portion into a non-metallic container or else it starts to get cruddy.)

Avoid: V8, Mr. and Mrs. T's and similar mixes, celery salt.

Garnish:

My favorite is a spiced Blue-lake Pole bean or two.  Traditional is
a celery stalk.  Alternatives are a wedge of lime or lemon.  
Avoid: salting the rim of the glass.

-- Steve
Newsgroups: rec.food.drink
From: ericc@uswmrg.mrg.uswest.com (Eric Cloninger)
Subject: Re: REQUEST: Good (made from scratch) Bloody Mary
Organization: USWEST Marketing Resources
Date: Fri, 17 Apr 1992 16:36:27 GMT

There is a guy in Stillwater, OK, who has the rep for making the best bloody 
mary in town.  He's real secretive about his recipe, but I got a peek at his 
ingredients. Instead of V8/Tobasco Mix/Mr. T/ etc, he uses (drum roll) 
Clamato. Yes, Clamato. If it weren't for the fact that the Bloody Mary was 
damn delicious, I'd retch at the thought.

Instead of celery salt, he uses fresh ground Dill Weed.

For a Gin Mary, I use Bombay Sapphire. It doesn't bite as much as 
BeefEater and has more flavor than Tanq.

+------------------------------------------------------------------------+
| Eric Cloninger  (ericc@uswmrg.mrg.uswest.com, ericc@a.cs.okstate.edu)  |
| System Integrators Inc., TelCo Systems Division                        |
|  9250 E. Costilla Ave, Suite 400, Englewood, CO 80112                  |
|  303/649-9481 x3147                                                    |
+------------------------------------------------------------------------+
| The opinions expressed here are my own, not my employers, nor USWest's |
Newsgroups: rec.food.drink
From: johnson@ti.com (Doug Johnson)
Subject: Re: Wine with ham?
Reply-To: johnson@ti.com
Organization: Texas Instruments VLSI Design Laboratory
Date: Thu, 16 Apr 1992 23:09:23 GMT


 >From article <kup6m1INNaf1@early-bird.think.com>, by fink@Think.COM
 >(Paul Fink): 
 >> I've never been able to fine a wine that I thought really went well
 >> with ham, this seems to be a timely question.

If you're looking for something slightly off beat, you might try 
Maui Blanc.  It's not real complex, slightly sweet, and made from
pineapples.  I haven't tried it with ham, but I imagine it wouldn't be
bad.  -- Doug