HDTenEightyP/NetNews huggingface dataset:
From: markh@sag4.ssl.berkeley.edu (Mark Hurwitz)
Newsgroups: rec.food.drink
Subject: Advice sought for upcoming dinner course, & wine
Date: 21 Jul 1992 21:13:19 GMT
Organization: Space Sciences Lab
Distribution: usa
NNTP-Posting-Host: sag4.ssl.berkeley.edu

	I need a little net-wisdom here.  Friday evening I will be hosting a 
group of about 14 for an informal evening of barbecue, wine-sipping, and 
socializing.

	I would like to have some food dishes out and available for guests to
snack on as they arrive.  Here is what I have thought of:

	-Assorted cheeses.  Problem: too heavy.  People eat too much.
	-Vegetable crudites.  Problem: boring.
	-Fresh fruit.  Problem: I don't know what wine(s) if any
		could be successfully served with fruit.

	Any suggestions out there?  What wine(s) to serve with fruit?
Any other ideas for types of easy food to put out on a help-yourself basis?

Thanks in advance
-Mark
From: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
Newsgroups: rec.food.drink
Subject: Re: Gaggia stress -- can't find `Coffee' model
Date: 20 Jul 92 13:57:42 GMT
Reply-To: emolinar@stake.DaytonOH.NCR.COM (Elizabeth Molinaro)
Organization: Stakeholder Relations, NCR Corp in Dayton,OH

In article <CSS.92Jul17163012@boa.ccsf.caltech.edu> css@boa.ccsf.caltech.edu
(Chris Shenton) writes:
>I've checked every coffee and department store in the DC metro area
>where I live, and noone has it and they haven't had one for months.
>

        Jackson & Brown in Vermont(?) sell the Espresso model for
        199.00 or 299.00 with grinder and stand for both.  I do
        not have the phone number, but you can get it calling
        1-800-555-1212.  Good luck.
From: spp@zabriskie.berkeley.edu (Steve Pope)
Newsgroups: rec.food.drink
Subject: Re: Grand-Puy-Lacoste confusion
Date: 27 Jul 1992 23:36:20 GMT
Organization: U.C. Berkeley -- ERL
NNTP-Posting-Host: zabriskie.berkeley.edu

ostroy@cbnewsh.cb.att.com (Dan Ostroy ) relates:

>Re: 1976 Grand Puy Lacoste  
>
>Michael Broadbent writes:...  three stars now, with potential to 
 improve to four >stars with further aging. 
> ....
>Robert Parker writes:...  Drink up! Anticipated maturity: Now.  

In general Parker is far more likely to emit a bogus tasting
note than Broadbent. 

In this particular case, Broadbent may be overestimating 
maturity thought.  He's a brit, right??  The brits like
drinking claret that is a little past its prime for most
people's tastes.

Also, storage temperature affects maturity greatly.  If
the pedigree of your bottle suggests warmer-than-cellar
storage, then pop it tonight.  (If not this afternoon...)

Steve
From: bobk@ESD.3Com.COM (Bob Konigsberg)
Newsgroups: rec.food.drink
Subject: Re: How to wash old bottles
Date: 24 Jul 92 15:03:45 GMT

bondono@vnet.ibm.com (Philippe Bondono) writes:

>I've found old bottles of wine (empty unfortunately :) hand-crafted
>and I'd like to clean them: they are covered inside with some really
>hard rests of tannins, and I haven't found yet how to remove them.
>Has anybody tried to do such a thing yet? It is probably easy, but
>I don't want to try all sorts of acids and such to find out how to
>clean them.

>Thanks in advice for any advance ;>)

>Philippe


>Philippe Bondono                          bondono@vnet.ibm.com
>Dept 1032                                 Tel. (+33) 1 60 88 69 41
>Lab. IBM de Corbeil-Essonnes              Fax. (+33) 1 60 88 49 20
>BP 58, 91105 Corbeil-Essonnes Cedex
>France

The best way I've found is to fill a sink with a good laundry detergent
and some chlorine bleach, and just let the bottles soak for a week.

BobK

Newsgroups: rec.food.drink
From: jwolfenden@vax.clarku.edu
Subject: Thanks for Coffee Suggestions
Organization: Clark University
Date: 31 JUL 92 17:20:27 GMT

Subject says it all!

        j.

Newsgroups: rec.food.drink
From: peteg@sequent.com (Pete Gibson)
Subject: Re: Bretannomyces strain...
Organization: Sequent Computer Systems Inc.
Distribution: rec.food.drink
Date: Mon, 27 Jul 92 19:45:10 GMT

In article <1992Jul27.184315.13173@rdg.dec.com> winalski@adserv.enet.dec.com (Paul S. Winalski) writes:
>
>Somebody who actually WANTS Brett for their wine?  I thought most techno-
>winemakers try their best to avoid it.
>
>--PSW

It's likely for producing a Lambic-style beer originally from Belgium.
I believe it's a different strain of Brett as well.


-- Pete
peteg@sequent.com
From: zen@hophead (Nick Zentena)
Newsgroups: rec.food.drink
Subject: Re: Bretannomyces strain...
Date: Wed, 29 Jul 92 16:03:19 EDT
Reply-To: zen%hophead@canrem.com (Nick Zentena)
Organization: The Hop Head Saloon

winalski@adserv.enet.dec.com (Paul S. Winalski) writes:

> 
> Somebody who actually WANTS Brett for their wine?  I thought most techno-
> winemakers try their best to avoid it.
> 
> --PSW

        No I think he wants it for his beer.
        Nick

*****************************************************************************
I drink Beer I don't collect cute bottles!
zen%hophead@canrem.com
*****************************************************************************
From: peter@icad.com (Peter Masters)
Newsgroups: rec.food.drink
Subject: Re: Grand-Puy-Lacoste confusion
Date: 28 Jul 92 15:37:04 GMT
Organization: ICAD Inc., Cambridge, MA


In article <1992Jul26.042600.22880@cbnewsh.cb.att.com> ostroy@cbnewsh.cb.att.com (Dan Ostroy ) writes:

   Re: 1976 Grand Puy Lacoste  (Appellation Pauillac) and a vaste
   difference of opinion.

   Michael Broadbent writes in his "New Great Vintage Wine Book":
   Ch Grand Puy Lacoste: Many notes since 1978.  A firm uncompromising
   Pauillac, even in a vintage like 1976.  A bit hard a first.  A lively
   youthful cherry red; touch of vanilla, cedar, blackcurrant; crisp,
   fruity stylish, tannin, and acidity.  Last tasted April 1991.
   ***(*)  [Meaning three stars now, with potential to improve to four
   stars with further aging. Max is five stars.]

   Robert Parker writes in his book "Bordaux" (revised 1991):
    An acceptable wine for certain, but this Grand Puy Lacoste is
   surprisingly jammy, overripe, with a scent of fresh tea.  Soft,
   flabby, and loosely knit on the palate, this wine is now fully 
   mature.  Drink up! Anticipated maturity: Now.  Last tasted 7/80.
   [I wonder how he can make these statements, when he last tasted
   it 11 years before the writing, unless the "7/80" is a typo.  Else,
   this is left over from the 1985 edition of the book.   Curiously,
   other vintages have notes through 1991.]

   Any way, I have a bottle of this wine, and I am wondering whether to
   hold it a few more years, as Broadbent suggests, or take my chances
   and drink it ASAP, as Parker suggests.  Any ideas out there ??

I'd vote with Broadbent, based largely on the age of Parker's
comments.  While I think Parker is always honest and usually accurate
in his descriptions of what a wine is like when he tasted it, I'm not
so convinced he always knows how to predict how a wine will age.  Case
in point:  I just had a 1983 Echezeaux from Bouree, which Parker liked
in 1985, but which he gave 2-4 years to maturity, saying it tasted
light or delicate (I don't have his comments in front of me).  Well,
the '83 Echezeaux is still deep red and tannic, and is just coming
into its own.

Peter Masters
peter@icad.com
Newsgroups: rec.food.drink
From: winalski@adserv.enet.dec.com (Paul S. Winalski)
Subject: Re: Wine Tasting in California
Reply-To: winalski@adserv.enet.dec.com (Paul S. Winalski)
Organization: Digital Equipment Corporation, Nashua NH
Date: Wed, 22 Jul 1992 15:07:12 GMT


In article <1992Jul22.031655.23364@macc.wisc.edu>,
lund@vms.macc.wisc.edu writes:

|>	Chateau Montelena 85 Estate Cab.  Yes, that's what a $5.00 tasting fee 
|>got us.  I was ecstatic.  The finest wine I've ever tasted (though I haven't 
|>tasted many wines of this stature).  $75.00 a bottle made this out of the 
|>question for us, but it sure was fun.  Complex, long, ready to drink, but also 
|>great potential (hell, it should for $$)

$75/bottle?  Yow!  I got a case for 1/3 that price when it was first released.

--PSW
From: bondono@vnet.ibm.com (Philippe Bondono)
Date: Thu, 23 Jul 92 17:14:25 FST
Newsgroups: rec.food.drink
Subject: How to wash old bottles
Organization: Essonnes IBM Lab
News-Software: Usenet 3.0

I've found old bottles of wine (empty unfortunately :) hand-crafted
and I'd like to clean them: they are covered inside with some really
hard rests of tannins, and I haven't found yet how to remove them.
Has anybody tried to do such a thing yet? It is probably easy, but
I don't want to try all sorts of acids and such to find out how to
clean them.

Thanks in advice for any advance ;>)

Philippe


Philippe Bondono                          bondono@vnet.ibm.com
Dept 1032                                 Tel. (+33) 1 60 88 69 41
Lab. IBM de Corbeil-Essonnes              Fax. (+33) 1 60 88 49 20
BP 58, 91105 Corbeil-Essonnes Cedex
France
Organization: University of Illinois at Chicago
Date: Wednesday, 22 Jul 1992 14:00:18 CDT
From: alan parman <U30585@uicvm.uic.edu>
Newsgroups: rec.food.drink
Subject:    Mead recipes

I somehow lost the mead recipes I tried to receive somewhere between the comput
er and the printer.  If anybody has a recipe could they repost or sed to the ab
ove address? Thanks.
Newsgroups: rec.food.drink
From: gal2@ellis.uchicago.edu (Jacob Galley)
Subject: Re: Mail Order Coffee Suggestions
Reply-To: gal2@midway.uchicago.edu
Organization: University of Chicago Computing Organizations
Date: Fri, 31 Jul 1992 15:34:09 GMT

In article <Bs4v2u.9H9@news.udel.edu> iseman@ravel.udel.edu (Stephen Early) writes:
>In article <28JUL92.18182997@vax.clarku.edu> jwolfenden@vax.clarku.edu writes:
>>Can anyone suggest a good (great) source of whole
>>bean coffee.
>
>Try Gevalia.  Their phone # is 800-GEVALIA.

I would not recommend Gevalia. My roommate tried it (for the cute little
drip maker they were giving away), and the beans they sent us were
practically beige. Definitely not roasted well. From what I remember of
the catalog they equivocated 'flavored' with 'gourmet'.

Jake.
-- 
Reinheitsgebot <-- "Keep your laws off my beer!" <-- gal2@midway.uchicago.edu
From: peterw@spider.co.uk (Peter Woodhouse)
Newsgroups: rec.food.drink
Subject: Re: DCL (was "Posting for someone...")
Date: 29 Jul 92 12:19:22 GMT
Organization: Spider Systems Limited, Edinburgh, UK

In article <FecLoB1w164w@monsoon.com> sg@monsoon.com (Sunil Gupta) writes:
>yen@stsci.edu (Felix Yen) writes:
>
>> 
>> Tony Watts (amw@maths.uq.oz.au) writing about Lagavulin:
>> 
>> >  [...]  The brewery seems to have been bought out by some bigger
>> >  company.  The brew, however, seems to be about as good as ever.
>> 
>> My understanding is that Lagavulin has been part of DCL (I can't
>
>I'm pretty sure that Lagavulin is owned by United Distilleries.
>DCL is not the same company, as far as I know.

Lagavulin is owned by United Distillers.  Not sure if it has anything to
do with DCL.
>
>Sunil Gupta

Peter

-- 
Spider Software                                 E-mail:  peterw@spider.co.uk
Spider Park, Stanwell Street                    Phone :  +44 31 555 5166
Edinburgh, Scotland
From: leighann@sybase.com (Leigh Ann Hussey Oster)
Newsgroups: rec.food.drink
Subject: Re: Scotch and vessels
Date: 26 Jul 92 18:07:27 GMT
Organization: Annwn

I've started going to highland games around here, and have seen a quaich
at many of the Scottish vendors; you might check out a games in your
area, or a Scottish importer if there is one (I can't imagine there not
being one in Boston)

Slainte!
	- Leigh Ann
--
Leigh Ann Hussey Oster
leighann@sybase.com			DoD#5913	AMA#624549
Siobhan ni hEodhusa
"They're mine!  All mine!  And what's mine is mine!" - Daffy Duck
From: simmon@eeel.nist.gov (Eric Simmon)
Newsgroups: rec.food.drink
Subject: Re: Martinis
Date: 22 Jul 92 22:37:56 GMT

brad@buck.viewlogic.com (Bradford Kellogg) writes:


>spp@zabriskie.berkeley.edu (Steve Pope) writes:
>|> 
>|> > 12:1 is still not quite dry enough for me.
>|> 

>To me, the best martini is closer to 2:1 (the :1 is Noilly Pratt 
>vermouth; must be my French lineage coming through). However, if 
>you tend toward the other end of the spectrum, you should know 
>about the Winston Churchill martini. What he reportedly would do 
>is pour himself a glass of gin, and nod toward France.

Where does vermouth come from?  

I thought it originated in Italy, but the above anecdote
implies that it comes from France (I know the best vermouth's come
from france though!)

Anyone know the answer?

Also, what is the best Gin to use for a martini?

-Eric Simmon

simmon@eeel.nist.gov
Xref: sparky rec.food.drink:2372 rec.crafts.brewing:4070 alt.beer:4291
Organization: University of Illinois at Chicago
Date: Thursday, 23 Jul 1992 17:40:35 CDT
From: <U30585@uicvm.uic.edu>
Newsgroups: rec.food.drink,rec.crafts.brewing,alt.beer
Subject:    mead recipes wanted

Please note crossposting!!

All those who saw my previous posting take note.  I will be out of town
till the 2nd of August and will miss any thing posted too early.  If you
have a recipe please send it to me thru e-mail so I'll be sure to get
it.  Many thanks.   E-mail address U30585@uicvm.uic.edu.
Newsgroups: rec.food.drink
From: mikec@scripps.edu (Mike A Christensen)
Subject: Re: Sattui winery/wines
Keywords: Napa
Organization: Research Institute of Scripps Clinic; La Jolla, CA
Date: Wed, 22 Jul 1992 20:42:51 GMT

In article <josh.711826843@mowgli> josh@cqs.washington.edu (Josh Hayes) writes:
>Here's a quick question: I've been tasting in Napa and Alexander
>Valleys (in California, for you out there in the wide world who
>don't know), and one of my favorite wineries in either place is
>the Sattui winery. They make some spectacular reds; I'm not as
>fond of their whites, but that's hardly surprising as I don't care
>for white wines in general.
>
>Has anybody else had any experience with this winery and its products?
>Any other comments? I'm curious to know if I'm the only one who likes
>what they do....

For the most part their red wines are good to very good, their whites are
inoffensive.  Their regular bottling of Preston Vinyard Cab is usually very
good.  However, their 1984 Preston Private Reserve Cab sucks.  The 1984 has a
cardboardy nose, combined with thin, dried-out flavors (consistent over five
bottles between 1987 and 1991).  I would guess it to be overly or improperly
filtered.  James Laube's "Great Cabernets" review of the 1982 PR Cab is
consistent with my experiences with the 1984.  This wine was one of the few
times I ever broke the golden rule of wine-buying: "never buy a case of wine
(regardless of price or pedigree) without trying it first".  Needless to say,
I haven't broken it since...

Mike Christensen
From: scott@festival.ed.ac.uk (Scott Larnach)
Newsgroups: rec.food.drink
Subject: Re: Scotch and vessels
Date: 27 Jul 92 11:23:27 GMT

leighann@sybase.com (Leigh Ann Hussey Oster) writes:
>I've started going to highland games around here, and have seen a quaich

For what it's worth, at the Scotch Malt Whisky Society here in
Edinburgh the preferred vessel for drinking whisky is a small version
of the brandy snifter glass, which is reckoned to hold the vapours
better than anything else, allowing you to get the maximum benefit of
the spirit's nose.

Whisky blenders / tasters usually use a taller version of the same.

S
From: peter@icad.com (Peter Masters)
Newsgroups: rec.food.drink
Subject: Re: Advice sought for upcoming dinner course, & wine
Date: 24 Jul 92 15:03:20 GMT
Distribution: usa
Organization: ICAD Inc., Cambridge, MA

In article <14hulfINNmf@agate.berkeley.edu> markh@sag4.ssl.berkeley.edu (Mark Hurwitz) writes:

	   I need a little net-wisdom here.  Friday evening I will be hosting a 
   group of about 14 for an informal evening of barbecue, wine-sipping, and 
   socializing.

	   I would like to have some food dishes out and available for guests to
   snack on as they arrive.  Here is what I have thought of:

	   -Assorted cheeses.  Problem: too heavy.  People eat too much.
	   -Vegetable crudites.  Problem: boring.
	   -Fresh fruit.  Problem: I don't know what wine(s) if any
		   could be successfully served with fruit.

	   Any suggestions out there?  What wine(s) to serve with fruit?
   Any other ideas for types of easy food to put out on a help-yourself basis?

   Thanks in advance
   -Mark

First, wine with fruit:  the glib answer is "it depends on the fruit",
but I might try a very good (read expensive) German kabinett or
spatlese. The traditional semi-sweet kind.  Right now, I'd go for,
say, a 1989 Mosel Spatlese, from a top producer.  This wine would
definitely be good by itself as an apertif; I'm just not too sure
about the fruit.

Personally, I tend to the salty/spicy side for appetizers, and would
consider imported olives and crusty Italian bread.  With this, I'd
serve a dry white or a rose, such as Bonny Doon's Vin Gris de Cigare.
Also, I like to make spreads out of olives or sun-dried tomatoes:  add
capers, olive oil, garlic, anchovies, and anything else that seems
appropriate, food-processing until the texture and taste are right.
These can be spread on crackers or toast.  If you go in this
direction, you might even consider a light red, slightly chilled, like
a Bardolino or a young Chianti.

Good luck.

Peter Masters
peter@icad.com
Newsgroups: rec.food.drink
From: winalski@adserv.enet.dec.com (Paul S. Winalski)
Subject: Re: What's in the bottle?
Reply-To: winalski@adserv.enet.dec.com (Paul S. Winalski)
Organization: Digital Equipment Corporation, Nashua NH
Date: Mon, 27 Jul 1992 18:48:42 GMT


In article <24191@castle.ed.ac.uk>,
ramscar@castle.ed.ac.uk (M Ramscar) writes:

[regarding Monticello bottling two wines, one 100% cab, one 20% merlot blended
 in, with exactly the same front label, the only difference being the back
 label]
|>
|>1/. Is this a widespread practise in California?

No, but as you discovered, some wineries do that.  Legally, a 20% merlot wine
can be called "Cabernet Sauvignon", so the front label is legal, and since
they did differentiate between the two bottlings somewhere on the label, the
BATF can't prohibit them from labelling things this way.

|>2/. What do people think of the ethics of selling two different
|>wines from the same vintage as being the same Cuvee (I think I'd
|>be less annoyed if one of the wines had been called Smith or
|>Jones (or Nixon?) Cuvee instead)?

I don't think it's ethically a nice thing to do.  Most wineries do put some
distinction between the two bottlings on their front label when they release
different cuvees.

--PSW
From:  (Geoff Nicholls)
Newsgroups: rec.food.drink
Subject: Re: Sulfite question
Date: 27 Jul 92 19:08:29 GMT
Organization: University of Surrey, Guildford, England

In article <1992Jul26.063844.29119@leland.Stanford.EDU>, primal@leland.Stanford.EDU (Jodi Lynn Elgart) writes:
|> I'm allergic to sulfites.  Just a few questions (I hope someone can
|> help!!):
|> 
|> Do drinks that contain sulfites have to say so on their label?

According to an article I read in the British magazine "Wine", yes,
if the wine contains more than a certain level of sulphites then
the label must carry the warning for sale in the USA.
It would be interesting to know if this is sufficiently low to garuntee
no bad reaction by you sulphite sensitive types.

Sulphites get in the wine because they fumigate the barrels
with the smoke from burning sulphur. This idea
last century saved alot of wine from going off during 
the maturation in oak. 

|> 
|> What are the trickier/sneakier ways to hide it on the label?
|> 
|> Any suggestions on what to drink/what not to drink/horror stories
|> (or otherwise) on bad reactions to the above?

Apparently there are some grapes which give a sterilising juice,
so unnatural sulphites can be kept down or eliminated.
I think I read that the Morvedre (Mordevre ? summit like that)
grape grown in Southern France has this handy property.

|> 
|> Email me and I'll post a summary...

I'll summararily post so dont email me.

Geoff.

-- 
Dept Elec Eng, Uni. of Surrey           Email: g.nicholls@uk.ac.surrey.ee 
Guildford, Surrey, GU2 5XH, U.K.          Phone:    (0483) 300800 ex 2322
"Reason and Justice tell me that there is more love of man in electricity 
 and steam, than in chastity and refusal to eat meat" - Chekov of Tolstoy
From: gwcook@wineglass.Corp.Sun.COM (Gary Cook - ICON Edu Mgr)
Newsgroups: rec.food.drink
Subject: Re: Mail Order Coffee Suggestions
Date: 28 Jul 1992 22:09:46 GMT
Organization: Sun Microsystems, Inc.
Distribution: world
Reply-To: gwcook@wineglass.Corp.Sun.COM
NNTP-Posting-Host: wineglass.corp.sun.com


The best I have ever found..  Especially for lovers of darker
roasted coffees...


Peet's Coffee and Tea	
PO Box 8247
Emeryville, California 94662

(800) 999-2132


---
Gary W. Cook, Education Manager
Intercontinental Operations		Tel: 415-688-9371
Sun Microsystems, Inc.    		Fax: 415-688-9025
2550 Garcia Ave.  MS MPK2-01		Email: gary.cook@Sun.COM
Mountain View, Ca  94303-1100
From: baughmankr@stat.appstate.edu
Newsgroups: rec.food.drink
Subject: Re: Bretannomyces strain...
Date: 27 Jul 92 14:26:13 EDT
Distribution: rec.food.drink,rec
Organization: Appalachian State University

In article <PORCO.92Jul27093700@scws9.harvard.edu>, porco@scws9.harvard.edu (John Porco) writes:
> 
> 
> i'm looking for a source of the strain Bretannomyces (sp?) lambicus
> for home brewing and am having a difficult time locating same.
> 

Try posting this on rec.crafts.brewing.  Someone should be able to help you
there.


+------------------------------------------------------------------+
| Kinney Baughman                     Appalachian State University |
| baughmankr@appstate.bitnet                       Boone, NC 28608 |
| baughmankr@conrad.appstate.edu                     (704)963-6949 |
|                                                                  |
|             Bush/Quayle '92      "Just Say Noe"                  |
+------------------------------------------------------------------+
From: kurtzman@pollux.usc.edu (Stephen Kurtzman)
Newsgroups: rec.food.drink
Subject: Re: Sulfite question
Date: 26 Jul 1992 18:57:23 -0700
Organization: University of Southern California, Los Angeles, CA
NNTP-Posting-Host: pollux.usc.edu

In article <Bs0F5p.18K@acsu.buffalo.edu>
v148rb5b@ubvmsb.cc.buffalo.edu (COLLIN MCCULLEY) writes:

>	Just about every wine I have ever gotten has said this.  A related
>question: is this information provided just for people who are allergic,
>or is there something bad in general about the consumption of sulfites?

Sulfites occur in wine naturally. Additional sulfites are introduced
at various stages of the wine production process to control the growth
of harmful micro-organisms.

A couple of years ago the government starm{ed requiring sulfite
labeling on wines because of the allergic reactions a small number of
people have. The wine industry was against this because they feared
people would assume that there was "something bad in general about the
consumption of sulfites." It may indeed be that there are ill effects
of consuming sulfites, but it is probably on the order of the risks of
getting cancer from artificial sweeteners. If you tried to consume
enough wine to have the sulfites affect you, the ill effects of
overconsumption of alcohol would get you first.
-- 

Stephen Kurtzman             | "where desire writhed there stands a stone;
kurtzman@pollux.usc.edu      |  the change was sudden and complete"
                             |                              -- Maggie Roche