HDTenEightyP/NetNews huggingface dataset:
From: wcsjc@alfred.carleton.ca (John Coughlin)
Subject: Re: Hangover Cure? Please?
Organization: Carleton University
Date: Fri, 1 Jan 1993 18:40:31 GMT

In <1993Jan1.170608.2394@uvm.edu> 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.

An interesting request to be posting on New Year's Day  ;-)

The Romans used to eat raw cabbage after orgying too much.  I have not
tried this personally, so I cannot comment on its effectiveness.
-- 
John Coughlin                           [ insert clever saying here ]
Net: wcsjc@ccs.carleton.ca     Vox: +1 613 957-2851     Fax: 990-7370
Newsgroups: rec.food.drink
From: morrissey@stsci.edu
Subject: Re: Hangover Cure? Please?
Organization: Space Telescope Science Institute
Distribution: na
Date: Sat, 2 Jan 1993 15:28:20 GMT

In article <1993Jan1.170608.2394@uvm.edu>, 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.
> 
> Thanks Much!
> Dave  *Doogie*
>   djohnson@moose.uvm.edu 
>   Dave C Johnson


My first husband used to swear by eating a bowl of cereal (with milk) before
finally going to bed.  He also said a bowl of vanilla ice cream was helpful.

I like the ice cream idea, but I usually add a sinus-relief tablet.  I usually
wake up completely sans headache.  

Of course, this is more prevention than cure.

Janet Morrissey
"Mostly Harmless"
From: dominik@perm.geologie.uni-freiburg.de (Dominik Ulmer)
Newsgroups: rec.food.drink
Subject: Re: 3 German wine recommendations?
Date: 30 Dec 1992 08:03:49 +0100
Organization: "Geologisches Institut, Freiburg, Germany"
NNTP-Posting-Host: perm.geologie.uni-freiburg.de

6648470@LMSC5.IS.LMSC.LOCKHEED.COM writes:

>Just a few general notes.
....
>The German objective in wine is not like the French at all.
>I'd say think about them as dessert wines.  Also german reds are quite
>rare, but then one (1) I had (an Ahr region) was very good.  My favorite
>region is the Nahe valley, but the grading system seems to produce consistent
>results.  I hope this helps some.  Also, forgive my German spelling.

>RBYRD@lmsc.lockheed.com

The "trocken" style is getting more and more popular in Germany, especially
here in Baden where almost 50 % of the produced wine is trocken - 50 % by
volume and I'm sure the percentage is higher for "by value" because you can
mask quite easily flaws in cheap wine with a little bit of residual sugar.
You can find even "Auslese trocken" now, however, such wines are rather
curious: I once a Pinot Noir Auslese trocken which was like a very pale
and acidic Amarone (15% alc.) 
For reds, I would say, that you should generally be cautious: either you
like the very light, sweetish style (those are abundant) or you have to search
for (a bit) dark(er), (more) tannic wines from Pinot Noir that can almost 
reach burgundian levels.
An all Baden hit-list of estates that produce trocken wine which goes
very well with food :

	Dr. Heger (Pinots, dry Muscat blanc, Riesling, see Pete Gibson's
	           posting)
	Karl Johner (oaked Pinot Gris and Pinot Noir; because oaked wine
	           was not accepted by the official tasting panel until
	           recently he labels them simply as table wine)
	Schlumberger (Pinots, Gewu"rztraminer)
	the coops from Ko"nigsschaffhausen and from Achkarren produce also
	very good wine from the varieties above and are a little bit cheaper


Cheers,

Dominik
-- 
Dominik Ulmer, Geologisches Institut, Albertstr.23-B
D-7800 Freiburg i.Br., FRG
Phone +49 761 203-2408   Fax +49 761 203-2463
e-mail: dominik@perm.geologie.uni-freiburg.de
From: leighann@quetzal.sybase.com (Leigh Ann Hussey)
Newsgroups: rec.food.drink
Subject: Re: rye whiskey (was: CC Classic vs Crown Royal)
Date: 29 Dec 92 01:05:28 GMT

In article <RSHAPIRO.92Dec18100327@kariba.bbn.com>, rshapiro@bbn.com (Richard Shapiro) writes:

|> You can get straight US corn whiskey, but I don't know why you'd want
|> to.

Because it's Really Good, that's why!  Warming, tasting richly of corn, it's like nothing else in the world.
It usually comes in chintzy ceramic jugs, but what's inside is worth looking past what's outside.  I hate
bourbon, never touch the stuff.  But real corn squeezin's, that's the nearest this country's ever come to
"the pure drop".

Cheers,
	- Leigh Ann

---------------
Leigh Ann Hussey      
leighann@sybase.com        {sun,lll-tis,pyramid,pacbell}!sybase!leighann
"Turkeys, heresy, hops and beer / All came to England in the one year."
What year?  Under debate, but seems to be closer to 1523...
From: jms@informix.com (Jack Stephens)
Newsgroups: rec.food.drink
Subject: what is Averna ?
Date: 23 Dec 92 00:21:32 GMT
Distribution: ba
Organization: Informix Software, Inc.

During a recent dinner at a nice italian restaurant, one of the
folks at our table asked for Averna (sp ?) as an after dinner
liqueur.  

It turned out that it was not available, and he went on and on
about how wonderful it was, etc.  Seems like the perfect Christmas
gift, if I only knew what/where it was.

Any hints ?

thanks!

Jack
-- 
 -------------------------------------------------------------------------
| Jack Stephens                                         jms@informix.com  |
| Performance Analysis  "And the wind sang a song of longing and need     |
| Informix Software                    as the road rolled out before me." |
Newsgroups: rec.food.drink
From: pciszek@nyx.cs.du.edu (Paul Ciszek)
Subject: Question about Coca Cola co.
Keywords: Coke, Mormons, Taylor Wines
Organization: University of Denver, Dept. of Math & Comp. Sci.
Date: Sun, 3 Jan 93 18:30:21 GMT

I was hoping someone out there could dispell or confirm some rumours I
once heard:

1)  Is it true that Coca-Cola is owned by the LDS (Mormon) church?

2)  Is it true that the LDS prohibition against drinking caffinated soda
    was lifted when the church acquired Coke?

3)  Since Coke owns Taylor wines, and the LDS owns Coke, how does the LDS
    feel about wine?


Paul Ciszek                      No nation was ever drunk when wine
                                 was cheap.
pciszek@nyx.cs.du.edu                            --Thomas Jefferson
Newsgroups: rec.food.drink
From: wgilbert@math.uwaterloo.ca (William Gilbert)
Subject: Re: 3 German wine recommendations?
Organization: University of Waterloo
Date: Fri, 1 Jan 1993 16:41:00 GMT

In article <1992Dec31.233522.14437@nntpd2.cxo.dec.com> winalski@adserv.enet.dec.com (Paul S. Winalski) writes:
>
>TAFELWEIN (table wine).  I think this at most can carry a region designation.
>It's not allowed to mention an individual vineyard.
>
>LANDWEIN (wine from a designated area).  This must carry a region designation,
>and I think it may be allowed to carry a Bereich designation.
>

Landwein cannot carry the name of a district (Bereich).  Also the Landwein
regions are not the same as the QbA regions.

Tafelwein and Landwein must both be dry (trocken or halbtrocken) and are
everyday drinking wines.

Will Gilbert
Newsgroups: rec.food.drink
Subject: Nigronis (was: Dry Martini, anyone?)
From: tim@normal.cosc.georgetown.edu (Tim Snyder)
Date: 21 Dec 92 14:22:29 -0500
Distribution: world
Organization: Georgetown University, Washington DC

In article <casseres-171292092715@missmolly.apple.com> casseres@apple.com (David Casseres) writes:
>In article <1992Dec8.105849.1961@guvax.acc.georgetown.edu>,
>tim@cs.cosc.georgetown.edu (Tim Snyder) wrote:
>> 
>> While you're at it, for a real (in this case, sweet) vermouth experience,
>> order a nigroni at a fine Italian restaurant.  Mmmmm!
>
>So what's a nigroni?  I don't have much access to fine Italian restaurants
>:^(

A nigroni (or negroni, not sure of the spelling) is equal parts (large 
ones!) campari, sweet vermouth, and gin, with a healthy slice of orange, 
poured over ice and stirred.  Relatively sweet with an unusual flavor 
that intrigues with every sip.

Use quality gin.  Many 'tenders save the good liquors for the shot-like,
almost-pure drinks.  This is an error.  Excellent booze in mixed drinks
makes a huge difference...like an engine in a car.

Enjoy, and Happy Holidays!
 Tim

 Timothy Law Snyder
 Department of Computer Science
 Reiss 225
 Georgetown University
 Washington, DC 20057

tim@normal.georgetown.edu
(202) 687-6208


Newsgroups: rec.food.drink
From: 6648470@LMSC5.IS.LMSC.LOCKHEED.COM
Subject: Re: 3 German wine recommendations?
Organization: Lockheed Missiles & Space Company, Inc.
Date: Tue, 29 Dec 92 09:50:32 PST

------------------------- Original Article -------------------------
>Recently a local store has got a lot of German wines, ranging from
>$7 - $30.  I'm not familiar with the German wineries, and vintage
>years.  Can anyone recommend a few good german wines?

Just a few general notes.
 German wines are sweeter (normally) than french or french style wines.
 They are graded and you should look for Qualitiswien (sp?) or
 Qualitiswein mit Pradikat  (sometimes abreviated QMP).  If you select
 a QMP wine it may have a predicate (Pradikat).  These include
 Trocken (dry)  (not very sweet)
 Auslese        (sweeter)
 Spatlese       (sweeter than that)
 Beerenauslese  (hand selected grapes)
 Trockenbeerenauslese  (hand selected raisins)
 Eiswien        (made from frozen grapes)
 No predicate indicated on a QMP means trocken

The German objective in wine is not like the French at all.
I'd say think about them as dessert wines.  Also german reds are quite
rare, but then one (1) I had (an Ahr region) was very good.  My favorite
region is the Nahe valley, but the grading system seems to produce consistent
results.  I hope this helps some.  Also, forgive my German spelling.

RBYRD@lmsc.lockheed.com
From: edm@verdix.com (Ed Matthews)
Subject: LBV Port
Organization: VERDIX Corporation
Date: Wed, 30 Dec 1992 15:58:25 GMT

For Christmas, someone gave my a Taylor Fladgate LBV Port (86 or 88).  
I drink vintage ports typically and have no experience with LBVs. 
Will an LBV continue to improve in the bottle (that is, should I lay
it aside in the cellar with all the vintage ports for another ten
to fifteen years or should I drink it now?)

-- 

Ed Matthews                                                edm@verdix.com
Manager, APSE Development
Verdix Corporation Headquarters                            (703) 318-5800
Xref: sparky rec.food.drink:3840 talk.environment:5253
From: winalski@adserv.enet.dec.com (Paul S. Winalski)
Newsgroups: rec.food.drink,talk.environment
Subject: Re: "Green" Wines
Date: 26 Dec 92 21:24:32 GMT
Reply-To: winalski@adserv.enet.dec.com (Paul S. Winalski)
Organization: Digital Equipment Corporation, Nashua NH


In article <johnr.725157732@pongo.kowari.cpsg.com.au>,
johnr@bohra.cpg.oz.au (John Reid) writes:
|>
|>I believe you can add Chateau Mouton Rothschild and Chateau Lafite to your
|>list. Most good quality French wines are, I understand, made in a chemical
|>free environment. 

Not true at all!!  Most of the major Chateaux use a variety of insecticides,
herbicides, and fungicides in the vineyard, ranging from "Bordeaux mixture"
(a fungicide consisting of lime mixed with copper sulfate) to a wide variety
of petrochemicals.  One of the modern fungicides almost held up delivery in
the US of most of the 1988 Bordeaux wines, because although the pesticide had
been in use in the EC for years, nobody had ever filed the papers to get it
approved in the US, and trace amounts are found in the wines.

--PSW
Newsgroups: rec.food.drink
From: winalski@adserv.enet.dec.com (Paul S. Winalski)
Subject: Re: 3 German wine recommendations?
Reply-To: winalski@adserv.enet.dec.com (Paul S. Winalski)
Organization: Digital Equipment Corporation, Nashua NH
Date: Sat, 2 Jan 1993 20:36:09 GMT


In article <9LNPwB2w165w@monsoon.com>, sg@monsoon.com (Sunil Gupta) writes:
|>
|>As far as chaptalization goes, I believe that the regulations do allow
|>for a certain amount, even with QmP wines. As far as I remember, the
|>amount of chaptalization allowed varies according to the vintage.

QmP wines are not allowed to be chaptalized (added cane or beet sugar).
However, the must can be sweetened by concentrated grape juice from grapes
harvested at the same Praedikat level.  So you can't buy your way into a
higher Praedikat level using added sugar.

--PSW
Newsgroups: rec.food.drink
From: paul@seer.demon.co.uk (Paul Lynch)
Subject: Re: what is Averna ?
Organization: P & L Systems
Distribution: ba
Date: Thu, 24 Dec 1992 08:24:06 GMT

In article <jms.725070092@wits-end> jms@informix.com (Jack Stephens)  
writes:
> During a recent dinner at a nice italian restaurant, one of the
> folks at our table asked for Averna (sp ?) as an after dinner
> liqueur.  
> 
> It turned out that it was not available, and he went on and on
> about how wonderful it was, etc.  Seems like the perfect Christmas
> gift, if I only knew what/where it was.

I can tell you roughly what it is, but not where you can get it (apart  
from Italy, of course).

Averna is an apertif of a type that the Italians enjoy; there are many  
similar drinks on the market.  Think of them as being similar to red  
vermouth; strength will be around 20%, and the taste is bitter, but fairly  
sweet.

Averna is, I think, made in Sicily.  A similar drink (Cynar) is flavoured  
with artichokes, which may give you an idea of what they are like.

Paul
-- 
Paul Lynch
P & L Systems                   (NeXTmail) paul@seer.demon.co.uk
Tel: (0494)671501                      paull@cix.compulink.co.uk
Fax: (0494)680228                       76711.451@compuserve.com
Xref: sparky rec.food.drink:3896 ba.food:4063 rec.music.folk:8889
From: spp@zabriskie.berkeley.edu (Steve Pope)
Newsgroups: rec.food.drink,ba.food,rec.music.folk
Subject: Plastic Slivers found in Canned Guinness
Date: 3 Jan 1993 07:20:11 GMT
Organization: U.C. Berkeley -- ERL
Distribution: world
NNTP-Posting-Host: zion.berkeley.edu

From a story in "The Independent", London, Weds.
Dec. 30:

"THE PLASTIC device that produces the creamy head on cans
of draught Guinness may make the stout hard to swallow.
At least four drinkers have found small rigid shards of
plastic in their beer."

The story goes on to describe how the little plastic
bladder in the bottom of the can, which is pressurized
with (I believe) nitrogen, has in some cases cracked
and broken up.

Apparently this malfunction is pretty rare, the risk
of injuring yourself nonexistent (or nearly so), etc.

Affected cans will be notable for producing a flat
glass of Guinness rather than a properly carbonated one.

Steve
Xref: sparky rec.food.drink:3843 comp.sys.mac.misc:21135
From: Robert.T.Warfield@dartmouth.edu (Robert T. Warfield)
Newsgroups: rec.food.drink,comp.sys.mac.misc
Subject: New Hypercard bartenders guide on Sumex-Aim
Date: 28 Dec 92 17:54:45 GMT
Organization: Dartmouth College, Hanover, NH
X-Posted-From: InterNews1.0b3@newshost.dartmouth.edu


  The subject says it all. A couple of weeks ago I asked if anyone was
intrested in a bar guide I developed. The response was overwhelming.
The guide is freeware so have fun! 
  Any comments or sugestions would be greatly appreatiated.

**********************************************************************
* Arthur, king of the Britons    * King of the who?                  *
* King of the Brittons!          * Who are the Brittons anyway?      *
* I am, you are, we all are the  *                                   *
* Brittons and I am your king!   * Well, I didn't vote for you.      *
**********************************************************************
Robert T. Warfield@dartmouth.edu
From: roger@crux.Princeton.EDU (Roger Lustig)
Newsgroups: rec.food.drink
Subject: Re: 3 German wine recommendations?
Date: 29 Dec 92 20:09:44 GMT
Reply-To: roger@astro.princeton.edu (Roger Lustig)
Organization: Princeton University
Originator: news@nimaster

In article <92364.35432.6648470@LMSC5.IS.LMSC.LOCKHEED.COM> 6648470@LMSC5.IS.LMSC.LOCKHEED.COM writes:
>------------------------- Original Article -------------------------
>>Recently a local store has got a lot of German wines, ranging from
>>$7 - $30.  I'm not familiar with the German wineries, and vintage
>>years.  Can anyone recommend a few good german wines?

>Just a few general notes.
> German wines are sweeter (normally) than french or french style wines.

But the dry style in fine German wines is becoming more and more popular.

> They are graded and you should look for Qualitiswien (sp?) or
> Qualitiswein mit Pradikat  (sometimes abreviated QMP).  If you select
> a QMP wine it may have a predicate (Pradikat).  These include
> Trocken (dry)  (not very sweet)
> Auslese        (sweeter)
> Spatlese       (sweeter than that)

Other way around; Auslese is sweeter than Spaetlese.

> Beerenauslese  (hand selected grapes)
> Trockenbeerenauslese  (hand selected raisins)

Not raisins, but botrytized grapes -- i.e., grapes that a certain
mold has attacked, allowing some of the water to leach out and leaving
a syrupy juice.

> Eiswein        (made from frozen grapes)

Right -- but frozen on the vine in a frost at late-harvest time.  Like
the previous type, this leads to water coming out of the grape (freezing
on the outside, where it can be shaken off) and leaving a concentrated 
must.

> No predicate indicated on a QMP means trocken

Are you sure of that?  After all, QmP means "quality wine with predicate."
"Trocken" appears on more and more labels nowadays, since tastes are 
changing in that direction.

>The German objective in wine is not like the French at all.
>I'd say think about them as dessert wines.  

Indeed--food tends to get in the way of many of them.  But there are 
exceptions, such as a fine ham, which will complement luscious German
wines.

Roger
From: mo@gizmo.bellcore.com (Michael O'Dell)
Newsgroups: rec.food.drink
Subject: A very pleasant surprise (Australian dessert wine)
Date: 4 Jan 93 03:01:50 GMT
Reply-To: mo@bellcore.com
Organization: Center for Chaotic Repeatabilty

I'm sitting here sipping a glass of Penfold's Southern Australian
Late Harvest Semillion 1987.  Certainly not a Great Sauterne,
but a truly yummy dessert wine, none the less, and at US$4.99 a split,
an OUTSTANDING bargain.  Not quite as luxurious as the Phelps and
Chateau St. Jean Semillions, but at 1/3rd the price, it is a real
killer.  Very nice balance, gobs of fruit, great nose, just a touch thin
on the lingering finish (ie, not like being drowned in honey as
some of its kin would induce).

All in all, a delightful find.  And at this price, one (at least, I) can
afford to drink it with considerably more regularity than I might otherwise.

	-Mike O'Dell

Bellcore?? Bellcore isn't allowed to have opinions, and if you think
about what a phone company might say about wine, you're glad of it.
Newsgroups: rec.food.drink
From: albrigh@bronze.ucs.indiana.edu (thomas g albright)
Subject: Re: Drinkable mass market wines?
Organization: Indiana University
Date: Tue, 22 Dec 1992 20:32:35 GMT

In article <myers.725006312@willow.cs.scarolina.edu> myers@cs.scarolina.edu 
(Daniel Myers) writes:

>Actually, as far as Zin's go, my wife and I have settled on Christian
>Brothers (about $5/bottle) as outr favorite.

Speaking of Christian Brothers, their Chardonnay is quite good too!

-Tom Albright
Newsgroups: rec.food.drink
From: gfl@herahera.cc.bellcore.com (lenahan,grant f)
Subject: Re: rye whiskey (was: CC Classic vs Crown Royal)
Organization: Bellcore, Livingston, NJ
Date: Wed, 23 Dec 92 15:13:12 GMT
Summary: "straight" bourbons

> >   tried any straight Canadian; that is, the equivalent of a single malt?
> >   *Is* there an equivalent?
> >
> >I believe all Canadian whiskey is blended, so there's no equivalent.
> >You can get straight US corn whiskey, but I don't know why you'd want
> >to.

This is an ongoing thread, so I dunno who wrote all this, but ...

"Why would you want" straight bourbon?  CUz its good!

Straights offer greater variety and more assertice characters
than blends, mainly because blends are designed to iron out
differences, be consistent, and generally be more "palatable"
(read: bland).  There are several super-premium single cask,
unfiltered bourbons on the market, many new, and they are 
vastly superior to even the best of the popular blends.  Of
course, they are strong and assertive, so you better _like_
the taste of bourbon / sour mash, etc.  That is, after all,
the point (unless your point is getting sloshed, at which
point I reccommend a neutral grain (eg-vodka) with fruit
juice).

Grant

Newsgroups: rec.food.drink
From: doug@pizzabox.dialogic.com (Doug Harper)
Subject: Re: Hangover Cure? Please?
Organization: Dialogic Corporation
Date: Sat, 02 Jan 93 18:53:34 GMT

In article <1993Jan2.050654.10899@cltr.uq.OZ.AU> mattd@cltr.uq.oz.au (Matthew Deshon) writes:
>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.
>
>Stay dr
>
>;-)
>
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)

I think I like Matt's solution better.

doug
-- 
Doug Harper           | ARPA: doug@dialogic.com
Computer Services Mgr | UUCP: ...!uunet!dialogic!doug
Dialogic Corporation  | Compuserve: don't bother
(201) 334-1268 x153   | Your right to smoke ends where my nose begins!
Newsgroups: rec.food.drink
From: winalski@adserv.enet.dec.com (Paul S. Winalski)
Subject: Re: LBV Port
Reply-To: winalski@adserv.enet.dec.com (Paul S. Winalski)
Organization: Digital Equipment Corporation, Nashua NH
Date: Thu, 31 Dec 1992 00:10:16 GMT


In article <1992Dec30.155825.7797@verdix.com>,
edm@verdix.com (Ed Matthews) writes:
|>
|>For Christmas, someone gave my a Taylor Fladgate LBV Port (86 or 88).  
|>I drink vintage ports typically and have no experience with LBVs. 
|>Will an LBV continue to improve in the bottle (that is, should I lay
|>it aside in the cellar with all the vintage ports for another ten
|>to fifteen years or should I drink it now?)

In general, I think the answer is no, LBVs don't improve dramatically in
bottle the way that true vintage Ports do.

--PSW
Newsgroups: rec.food.drink
From: myers@cs.scarolina.edu (Daniel Myers)
Subject: Re: Drinkable mass market wines?
Organization: USC  Department of Computer Science
Date: 22 Dec 92 06:38:32 GMT

Actually, as far as Zin's go, my wife and I have settled on Christian
Brothers (about $5/bottle) as outr favorite.

--
------------------------------------------------------------------------------
Dan Myers (Madman)		| If the creator had intended us to walk 
myers@usceast.cs.scarolina.edu	| upright, he wouldn't have given us knuckles
------------------------------------------------------------------------------
Newsgroups: rec.food.drink
From: emeeks@unity.ncsu.edu (Edward Meeks)
Subject: Re: 3 German wine recommendations?
Organization: North Carolina State University
Date: Thu, 31 Dec 1992 19:56:57 GMT

Just my $.02--

In article <1992Dec31.000817.27886@nntpd2.cxo.dec.com> winalski@adserv.enet.dec.com (Paul S. Winalski) writes:
>
>In article <JsXLwB2w165w@monsoon.com>, sg@monsoon.com (Sunil Gupta) writes:
>|>
>|>>  Qualitiswein mit Pradikat  (sometimes abreviated QMP).  If you select
>|>>  a QMP wine it may have a predicate (Pradikat).  These include
>|>
>|>As far as I know, QMP is equivalent to "Quality Wine with Distinction",
>|>not "Quality Wine with Predicate".
>
>Correct.
>

A "predicate" can be a term which indicates a special property,
condition, etc. Perhaps in this case, what is listed below are predicates
used to _distinguish_ the different wines in a class. In other
words, the predicate is the distinction. So both are right.

>|>>  Trocken (dry)  (not very sweet)
>|>>  Auslese        (sweeter)
>|>>  Spatlese       (sweeter than that)
>|>>  Beerenauslese  (hand selected grapes)
>|>>  Trockenbeerenauslese  (hand selected raisins)
>|>>  Eiswien        (made from frozen grapes)
>|>>  No predicate indicated on a QMP means trocken
>|>

--Ed
Newsgroups: rec.food.drink