HDTenEightyP/NetNews huggingface dataset:
Newsgroups: rec.food.drink
Subject: Re: Port Questions (passing of & vintages)
From: erkamp@JANUS.ARC.AB.CA (Bob Erkamp)
Date: 26 Jan 93 16:32:01 MDT
Reply-To: erkamp@JANUS.ARC.AB.CA
Organization: Alberta Research Council

In article <C13q2E.Dpp@hpwin052.uksr.hp.com>, grahamc@hpwin052.uksr.hp.com (Graham Cutting) writes:
>Can anyone tell me which port vintages are coming up for consumption this year.
>Or even better, which ones come up when.  I have a two bottles of vintage port,
>one a early 80's and the other a late 70's.
>
>Also, and this is something that I have never been able to answer for years;
>
>Why is port passed to the left?
>
>Cheers,
>Graham
>

Well Graham this will depend on the Port. I have a '77 Graham's Vintage Port 
that probably can sit for a while yet. So both of yours may be able to sit for
awhile. Hugh Johnson's Pocket Guide to Wine has a section on Ports and what is
ready to drink as well as talking about the tradition of passing the port to
the left though I don't think he mentions where it originated.

Bob
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Newsgroups: rec.food.drink
Subject: Re: Absinthe
Date: 25 Jan 93 22:24:16 GMT
Organization: Lockheed Missiles and Space Co.

In article <1993Jan25.163851.19688@nlm.nih.gov> neve@nlm.nih.gov writes:
>In article 727949476@husc.harvard.edu, parvin1@husc11.harvard.edu (Douglas Parvin) writes:
>>I was flipping through my uncle's old drink book, and I noticed a bunch
>>of drinks calling for Absinthe.  I've been told it's illegal here in
>>the USA.  This piqued my curiosity. 
> 

anisette or pernod will take its place nicely

>I can't help you with the ingredients, but from what I know of
>it, it's very toxic. I believe it was widely drunk in Paris
>sometime in the latter half of the last century.  I guess
>it was cheap and effective?
>
>Cafe patrons succumbing to its noxious effects were the subject 
>of paintings by artists such as Manet and Toulouse Latrec.
>
>
>>What is it, why is it illegal, and is there a good substitute? 
>
>Sniffing glue will, I think, achieve the same effect.
>

only if it smells like anise (licorice)

>Bottoms up!
>
>Leif Neve
>
>


-- 
________________       __        ________________   "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: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Wine Bottle Question
Organization: Lockheed Missiles and Space Co.
Date: Wed, 27 Jan 93 21:16:10 GMT

In article <1993Jan27.185148.18783@watson.ibm.com> motani@vnet.ibm.com writes:
>Over lunch, a group of workmates got into a hot-and-heavy argument about wine 
>bottles. Specifically, we were discussing the dimple in the glass at the base of
>a wine bottle. One person claimed that the dimple is put in to allow someone 
>pouring the wine to tip the bottle using one finger while resting the neck of 
>the bottle on one arm. Needless to say, most people scoffed at this suggestion, 
>but this person was still adamant about his explanation. Still others claimed 
>that the dimple was a product of the glass-blowing process for making the 
>bottle. Can anyone help settle this argument?

there are some proficient wine stewards who like to impress people with
their ability to pour wine holding only the bottom of the bottle with 
their thumb securely in the indentation

and champagne bottles have the indentation for riddling purposes (champagne
fermented in this bottle - methode champanoise - is turned a 1/4 turn
every day to help riddle the sediment to the neck for disgorging)

not all wine bottles have the indentation

each wine type has its own style of bottle - cabs are short necked, 
johannisburg reislings are long necked - also, some bottles are green,
some are brown/amber - some are variations of either green or amber

-- 
________________       __        ________________   "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: vince@cadence.com (Vince Gibboni)
Subject: Re: REQUEST:  Warm Milk Toddy
Organization: Cadence Design Systems, Inc.
Date: Tue, 26 Jan 1993 23:37:45 GMT

> bwhite@oucsace.cs.ohiou.edu (William E. White ) writes:
>
> Which reminds me of a question I always wanted to ask ... does the
> L-tryptophan in milk become more soluble/accessible/whatever after it
> (the milk) has been heated?
>

    No, I don't think so. The reasoning behind heating milk that I've heard
    is that there are substances in milk which act as stimulants (and 
    normally counteract the effect of the L-tryptophan) which are broken
    down by heating the milk (although the L-tryptophan remains intact)
    so that heated milk has a greater tranquilizing effect than cold milk.
    I have no idea if this is actually true, but I think I read it somewhere
    reasonably trustworthy.


--
                                                         vince@gda.cadence.com
 
    "The last government program that worked was World War II."
        - David Brinkley
From: jeffs@angelo.amd.com (Jeff Sarbak)
Newsgroups: rec.food.drink
Subject: 87-88 chardonnays
Date: 27 Jan 93 18:08:59 GMT
Organization: Advanced Micro Devices, Santa Clara, CA


 Some time ago, last summer to be exact, I was busy trashing
the 88 vintage from California. I now will correct myself.

  The 88'vintage has seemed to evolve from it's closed period
 last summer and is displaying the fruit I was so sure was gone. 

 The wine I am speaking of are:
 Kistler estate,Mccrea,Durrel.
 ZD estate
 Ferrari Carrano Reserve (still aciduous) ;-)
 Chalone (slightly dirty)

 87's
  
 Sterling Diamond Mt. ****
 Sonoma Cutrer ***** (Les Pierres)
 Ferrari Carrano Reserve ****

 Conclusion: The more I know about wine, the less I think it is predictable.

 Cheers!
Newsgroups: rec.food.drink
Subject: Re: Questions on Fine Bourbons etc.
From: parvin1@husc11.harvard.edu (Douglas Parvin)
Date: 23 Jan 93 18:37:46 GMT
Distribution: na

houck@stsci.edu writes:



>Why are there bourbons, bourbon whiskies, malts, Scotch Malts, Scotches, blends,
>single barrel spirits, plain old whisky, rye etc.?

Bourbon is distilled fromfrom a mash of grain that is over 50% corn, and is
usually aged four years is charred oak barrels.  It's named for Bourbon,
Kentucky, where it originated.  It's amber in color and full-bodied in flavor,
round and slightly sweet. It's more full flavored than Scotch or Irish whiskey.

Rye is distilled from a mash that is at least 50% rye.

Canadian whiskeys are usually blended from rye, corn, and barley.

Scotch whiskey, or simply Scotch, is made only in Scotland.  They are blended
and contain malt whiskey and grain whiskey.  The "smokey" flavor comes from
drying barley over peat fires.  

-- 
-------------------------------------------------------------------------
Douglas Parvin
parvin1@husc.harvard.edu
Newsgroups: rec.food.drink
From: warren@athena.cs.uga.edu (Timothy Warren)
Subject: Re: REQUEST RECIPE TEQUILA SUNRISE
Organization: University of Georgia, Athens
Date: Mon, 25 Jan 1993 14:43:56 GMT

In article <parvin1.727814001@husc.harvard.edu> parvin1@husc11.harvard.edu (Douglas Parvin) writes:
>sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>
>>In article <++d3#qg@rpi.edu> jimenv@rpi.edu writes:
>>>	THE SUBJECT IS VERY CLEAR AND TO THE POINT. DOES ANYONE
>>>HAVE THE RECIPE FOR A TEQUILA SUNRISE? PLEASE POST IT TO THE NET.
>
>
actually it is:

1 shot Vodka

1 teaspoon Grenadine

3 parts Orange Juice 
      
      to 

1 part Cranberry Juice


________________________________________________________________________________

warren@athena.cs.uga.edu

_______________________________________________________________________________-
From: josh@cqs.washington.edu (Josh Hayes)
Newsgroups: rec.food.drink
Subject: Re: Wine Bottle Question
Date: 27 Jan 93 21:42:36 GMT
Organization: University of Washington
NNTP-Posting-Host: pogo.cqs.washington.edu

motani@watson.ibm.com writes:

>Over lunch, a group of workmates got into a hot-and-heavy argument about wine 
>bottles. Specifically, we were discussing the dimple in the glass at the base of
>a wine bottle. One person claimed that the dimple is put in to allow someone 
>pouring the wine to tip the bottle using one finger while resting the neck of 
>the bottle on one arm.....

I have also heard that the reason sparkling wines have a more pronounced
dimple in the bottom of the bottle (THAT is true, at least) is because
the dimpled bottle is much more resistant to rupture from internal 
pressure than, say, a flat-bottomed bottle. They are certainly more 
sturdy than other wine bottles: when I worked in a small recycling
center during college we used to break the bottles by just striking
two together, then picking up another and repeating the process. A
champagne bottle survived this treatment basically forever....

Anyway, perhaps the dimple on the regular wine bottle is for the same
reason, although I can't think at what stage the wine might be producing
internal pressure....anyone prepared to answer BOTH questions (the dimple
itself and the more pronounced one on champagne bottles)?

Josh Hayes

--
  Josh Hayes, Quantitative Sciences HR-20 U of Washington
  josh@mowgli.cqs.washington.edu             206 543-5004
      Old man, how is it that you hear these things?
          Young man, how is it that you do not?
Newsgroups: rec.food.drink
From: andy@comp.vuw.ac.nz (Andy Bond)
Subject: Re: Port Questions (passing of & vintages)
Organization: Distributed Systems Group, Comp Sci, Victoria University of Wellington
Date: Wed, 27 Jan 1993 20:56:04 GMT

In article <1993Jan26.163202.44@janus.arc.ab.ca> erkamp@JANUS.ARC.AB.CA writes:
>Well Graham this will depend on the Port. I have a '77 Graham's Vintage Port 
>that probably can sit for a while yet. So both of yours may be able to sit for
>awhile. Hugh Johnson's Pocket Guide to Wine has a section on Ports and what is
>ready to drink as well as talking about the tradition of passing the port to
>the left though I don't think he mentions where it originated.

While we're talking about '77 Graham's Vintage Port ...

What did Hugh Johnson's have to say about when this port will be ready
to drink?

What kind of price is the '77 going for now?  I was at a winery over
the weekend that had '75, '77, '80, and '85 (I think those years are
right).  The '77 was about NZ$120 (which is probably close to US$65).
I already have one bottle of the '77 and was considering purchasing
another.

andy
From: casseres@apple.com (David Casseres)
Newsgroups: rec.food.drink
Subject: Re: Absinthe
Date: 26 Jan 93 22:53:08 GMT
Followup-To: rec.food.drink
Organization: Apple Computer Inc.

In article <parvin1.727949476@husc.harvard.edu>, parvin1@husc11.harvard.edu
(Douglas Parvin) wrote:
> 
> I was flipping through my uncle's old drink book, and I noticed a bunch
> of drinks calling for Absinthe.  I've been told it's illegal here in
> the USA.  This piqued my curiosity.  What is it, why is it illegal,
> and is there a good substitute?  Enquiring minds want to know....

It's illegal essentially everywhere, because it contains a fairly dangerous
drug derived from wormwood.  Today, drinks that used to be made with
absinthe are usually made with Pernod or other anisette liqueurs.

--

David Casseres
Exclaimer: Hey!
From: dhopkins@gpsemi.lincoln.com (Dave Hopkins)
Newsgroups: rec.food.drink
Subject: Re: A stupid question about wine.
Date: 27 Jan 93 18:08:32 GMT
Organization: GEC Plessey Semiconductors
X-Xxmessage-Id: <A78C81BE440270B8@mac_oob4.lincoln.gpsemi.com>
X-Xxdate: Wed, 27 Jan 93 16:15:26 GMT
X-Useragent: Nuntius v1.1.1d12

In article <C1Furw.44q@javelin.sim.es.com> Clint Dimick,
cdimick@javelin.sim.es.com writes:
>   Rumor amongst my friends has it that wine contains a small amount of
lead
>which is the reason why most people get headaches after drinking.  Does
this
>have any validity, or is she does spouting out the mouth?  (She claims to
>have heard it from several people, so it must be popular opinion.) 
Replies
>appreciated.


I very much doubt whether it is Lead, I suspect its more the ethers and
other organics that exist in the wine. Anyway where does the Lead come
from - I doubt whether the grapes (which are generally grrown in the
country away from petrol fumes) see hardly any Lead at all during growth
and fementation. There are more than plenty of organic components in wine
to give you a headache. The only metal I can think of that think of that
is used on vines is copper in the form of bordeaux mixture as grape
fungicide.
Newsgroups: rec.food.drink
From: neve@nlm.nih.gov (Leif Neve)
Subject: Red sorgum wine?
Reply-To: neve@nlm.nih.gov
Organization: National Library of Medicine
Date: Mon, 25 Jan 93 16:25:24 GMT

I saw the Chinese movie "Red Sorghum" last night and wondered
if wine produced from red sorghum is still being made, and if
so, what it is called?

Leif Neve
Organization: Junior, English, Carnegie Mellon, Pittsburgh, PA
Newsgroups: rec.food.drink
Date: Tue, 26 Jan 1993 22:10:03 -0500 
From: Elliott Conan Evans <ee0r+@andrew.cmu.edu>
Subject: Re: Absinthe
	<parvin1.728075055@husc.harvard.edu>

parvin1@husc11.harvard.edu (Douglas Parvin) writes:
> derose@a.chem.upenn.edu (Paul DeRose) writes:
> >       Absinthe is a distillate of wormwood. It has a narcotic effect
> >and is addicting. It was given to prostitutes by their pimps in
> >France during the late 19th and early 20th century.
> 
> Hmm. I suppose that means that Absinthe makes the heart grow fonder...

Absinthe makes the heart grow *fainter*.

------
Eeyore
In search of a more olisbos-like flashlight...
Newsgroups: rec.food.drink
From: kennedy@asuvax.eas.asu.edu (Ralph Kennedy)
Subject: Re: Wine Bottle Question
Organization: winoland
Date: Thu, 28 Jan 1993 00:57:10 GMT

lstein@adobe.com (Larry Stein) writes:
> The reason for the dimple is to help facilitate the collection
> of sediment as a bottle of red wine ages.

     Wrong.  It's there because it makes the bottle
much more difficult to break than flat-bottomed
bottles, which tend to break right along the bottom
edge leaving you with a bottomless empty bottle
with the cork still in place and a mess to clean up.

> This, of course, leads to the question as to why such glass is
> needed for white wine...

     Duh.

--Ralph Kennedy      {ames,gatech,husc6,rutgers}!ncar!noao!asuvax!kennedy
                        {allegra,decvax,ihnp4,oddjob}--^
                                          ^---------------The Wrong Choice
                             internet: kennedy@asuvax.asu.edu
From: winalski@adserv.enet.dec.com (Paul S. Winalski)
Newsgroups: rec.food.drink
Subject: Re: A stupid question about wine.
Date: 26 Jan 93 23:05:30 GMT
Article-I.D.: e2big.1993Jan26.230530.6489
Reply-To: winalski@adserv.enet.dec.com (Paul S. Winalski)
Organization: Digital Equipment Corporation, Nashua NH


In article <1993Jan26.174351.11359@iscnvx.lmsc.lockheed.com>,
sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
|>
|>if your friend has been reading the papers, and if either you or your 
|>friend go to the store lately you should see a poster/diagram talking
|>about the seal and that it may cause some lead poisoning - to eliminate 
|>this chance (or cut it _way_ down): 

[instructions omitted]

To say that "it may cause some lead poisoning" is to badly overstate the
case and to be overly alarmist.

The worst that will happen is that the wine might end up exceeding EPA
approved lead concentrations for beverages due to contact between the wine and
lead deposited on the bottle rim by the lead capsule.  This is a LOT different
from saying it will cause lead poisoning.  You'd have to go around licking
the rims of wine bottles daily for over a year to get lead poisoning this way.


Part of what is going on here is an attempt by the anti-alcohol extremists to
twist environmental laws so that they can use them to ban wine, or at least
make it difficult for wine producers.  It seems that California (and perhaps
other states) have regulations on containers for hazardous substances (such as
lead) and rules on how much is allowed to escape into the environment.  These
laws were intended to regulate things like leaded gasoline, but the law is
loose enough that if taken literally it can be applied to wine as well.
Attempts by anti-alcohol extremists to shut down some California wineries by
applying this law to the situation of lead capsules on wine bottles brought
this issue to the attention of the press.  The case was settled by the wine
industry agreeing to distribute posters/diagrams showing how the "lead hazard"
can be avoided.

Lead capsules on wine bottles have been in use for centuries.  If it were a
serious source of lead poisoning, I think somebody would have noticed long
before now.

--PSW
Newsgroups: rec.food.drink,comp.sys.atari.st
From: despair@netcom.com (Scott Hanson)
Subject: Cocktail recipe program for Atari ST?
Organization: Netcom - Online Communication Services  (408 241-9760 guest) 
Date: Tue, 26 Jan 1993 02:21:29 GMT

I have the above program and have corrupted one of the database files.
I cannot find it at any ftp sites; does anyone know of a cocktail recipe
program for the st?  I cannot remember the name, but chances are good it
is the one I am using (or a decent substitute)  Many thanks, and
regards.
-- 
Scott Hanson		This has been a recording.
despair@netcom.com
From: chuck@ssc.space.umn.edu (Chuck Tomlinson)
Newsgroups: rec.food.drink
Subject: Novice Scotch Drinker Seeks Advice
Date: 27 Jan 93 18:49:18 GMT
Article-I.D.: news2.C1J0A7.75
Organization: Space Science Graphics/U of M
X-Xxmessage-Id: <A78C3716D7028312@sheplabs08.space.umn.edu>
X-Xxdate: Wed, 27 Jan 93 10:56:54 GMT
X-Useragent: Nuntius v1.1.1d12

Plain and simple.....

I'm looking for opinions on good scotch recomendations, or info in
general.

I prefer drinking it on the rocks.

either post here or e-mail me directly

Thanks

chuck
Newsgroups: rec.food.drink
From: newman@otto.ycc.yale.edu (Andrew Newman)
Subject: Espresso coffee blends and LaVazza...
Organization: Yale University
Date: 25 Jan 93 15:31:19 GMT

Greetings,

I have a GranGaggia home espresso unit.  (I know, it's not the best
machine in the world but it doesn't seem to be the worst either...) I'm
having a hell of a time finding a reasonable grind of coffee for it.
My local "gourmet" coffee distributer sells wonderful coffee but their
coffee mills seem to be of variable alignment and quality.  The coffee
is usually either too course or soo fine that it clogs the metal frit
and causes the pump to sound like it's going to burst a blood vessel.
At one point I was able to buy small (less than half a pound) foil bags
of LaVazza espresso coffee.  This was perfect.  It tasted right, it
smelled right and it frothed exactly right.  Unfortunately all of the
LaVazza I can find now (when I CAN find it!) is in large metal cans.  I
seem to remember a while ago that some folks were very knowledgeable
about the different grades of LaVazza imported into the U.S. as well as
other premium espresso blends that might yield reasonable (and
consistent!!) results.  Also, if anyone can recommend a good "gourmet"
store in the New Haven CT area that stocks imported espresso bean I
would be eternally grateful...


*  |===|  ===\  *==============================================================
*    |    |  |  *                 -Andrew Newman                              *
*    |    |==/  *                  C&IS Technology & Planning                 *
*    |    |     *                  Yale University                            *
*    |    |     *                  (newman-andy@yale.edu)                     *
*---------------*==============================================================
From: barryf@hpfcso.FC.HP.COM (Barry Fowler)
Date: Mon, 25 Jan 1993 17:31:47 GMT
Subject: Zima - Future Marketing of...
Organization: HP Colorado Computer Mfg. Operation
Newsgroups: rec.food.drink


When living in the Sacramento, Calif. area, a new malt liquor beverage
called: "Zima" was being test marketed there.  Upon my recent return, 
it's still being sold (quite well) there.

The stuff ain't bad.  It's a bit like beer without the stronger taste and
is clear (has the apearance of sparkling water).

Does anyone know where, beside Sacramento, this stuff is being sold and
any plans to expand its market?

It's made in Tennessee, ironically.
Newsgroups: rec.food.drink
From: michael@monitor.com (Michael Johnson)
Subject: Re: Wine Bottle Question
Reply-To: michael@monitor.com (Michael Johnson)
Organization: Monitor Company / IE
Date: Thu, 28 Jan 1993 18:07:34 GMT

kennedy@asuvax.eas.asu.edu (Ralph Kennedy) writes:
> lstein@adobe.com (Larry Stein) writes:
> > The reason for the dimple is to help facilitate the collection
> > of sediment as a bottle of red wine ages.
> 
>      Wrong.  It's there because it makes the bottle
> much more difficult to break than flat-bottomed

I can attest to that--I once saw someone tap the lower part of a Kalhua  
bottle on a table edge accidentally and the whole bottom came away in one  
nice, clean piece.  Nasty bit o' work, that.

> > This, of course, leads to the question as to why such glass is
> > needed for white wine...
> 
>      Duh.
       ^^^
       Please refrain from being an insulting, intolerant ass in public.
       Thanks!
Newsgroups: rec.food.drink
From: winalski@adserv.enet.dec.com (Paul S. Winalski)
Subject: Re: Small amounts of alcohol in fruit and juice: how much?
Reply-To: winalski@adserv.enet.dec.com (Paul S. Winalski)
Organization: Digital Equipment Corporation, Nashua NH
Date: Fri, 22 Jan 1993 02:20:36 GMT


In article <5040@svin09.info.win.tue.nl>,
keesh@wsinti01.info.win.tue.nl (Kees Huizing) writes:
|>
|>I heard that ripe fruit and, e.g. apple juice, can contain some amounts of
|>alcohol. Does anybody know how much this can be? 

Of course they do.  Also, bacteria in your gut continually produce alcohol,
which is absorbed by the small intestines and detoxified in the liver.  The
amount is not worth worrying about, unless, of course, you let the fruit juice
sit until it starts fermenting into cider or wine.

--PSW
From: zlsiimw@info.mcc.ac.uk (Mark Whidby)
Newsgroups: rec.food.drink
Subject: Re: Scotland Trip Notes & Whiskey (repost)
Keywords: Scotch
Date: 25 Jan 93 09:07:52 GMT
Reply-To: M.Whidby@mcc.ac.uk
Organization: Manchester Computing Centre

I'm a newcomer to this group; is whisky discussed here much? If so then
I'll be a regular reader. I must say I enjoyed reading the posting on the
tour of distilleries which provoked this followup. I've just finished reading
a book entitled 'Spirit of Adventure' by Tom Morton which I can really
recommend to anybody with an interest in Scotch malt whisky. Basically,
it's about a tour that he did of many of the distilleries in the spring
of 1992 (by motorbike) and makes very amusing reading. I was so enchanted
with it that I wrote to the author - the first time I've done that, I 
should add. If anybody wants more details about the book let me know.
-- 
_____________________________________________________________
Mark Whidby, Distributed Systems, Manchester Computing Centre
Newsgroups: rec.food.drink
From: wright@venus.ic.cmc.ca (Russell Wright)
Subject: Re: Absinthe
Organization: Canadian Microelectronics Corporation
Date: Mon, 25 Jan 1993 20:44:17 GMT


A few years ago (I can't remember off hand how far back) there was an excellent
article on absinthe in Scientific American magazine.  Absinthe is made from 
a shrubby plant called, Atemisia absinthium, also know as wormwood, and turns
milky when added to water (its regular colour is green).