HDTenEightyP/NetNews huggingface dataset:
From: Bob Merion <Bob.Merion@med.umich.edu>
Subject: Re: espresso machines
Date: Sat, 26 Dec 92 14:01:32 EST
Organization: University of Michigan
X-Useragent: Nuntius v1.1.1d9
X-Xxmessage-Id: <A76217DB900118F8@no-name-surgery.med.umich.edu>
X-Xxdate: Sat, 26 Dec 92 14:08:27 GMT

I have recently purchased a Krups Espresso Novo from Fante's in
Philadelphia.  I went there with the idea of getting a Gaggia, but the
(extremely helpful) salesperson led me to Krups.  We have been
extraordinarily happy with thte Krups.  It makes cappuccino froth as good
as the espresso bar downtown and the crema on the espresso itself is
magnificent.  Easy to use.
Newsgroups: rec.food.drink
From: mattd@cltr.uq.oz.au (Matthew Deshon)
Subject: Re: Hangover Cure? Please?
Organization: Centre for Language Teaching and Research, Uni of Queensland, AUSTRALIA.
Date: Sat, 2 Jan 1993 05:06:54 GMT

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 drunk.

;-)

matt

--
Matt Deshon	  				
Applications Programmer,                     "And all my instincts they return,
Centre for Language Teaching and Research     The grand facade so soon will burn
University of Queensland		      Without a noise, without my pride
email : mattd@cltr.uq.oz.au		      I reach out from the inside."
Phone : +61 7 365 6915				- Peter Gabriel
From: harvey@indyvax.iupui.edu
Newsgroups: rec.food.drink
Subject: Re: Hangover Cure? Please?
Date: 2 Jan 93 19:04:31 -0500
Organization: Indiana University-Purdue University at Indianapolis

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

Don't skimp on dinner before you start drinking.  Alternate drinks with
large glasses of ice water or soda.  Drink slowly enough to avoid becoming
overly plastered.  Drink two or three more large glasses of water before
you go to bed.

The main disadvantage of this method is that it requires you to plan ahead;
it's more of a way to avoid one than do something about one you already have.
Maybe a couple of raw eggs in whiskey is more like what you're looking for? :-)
--
James Harvey
harvey@iupui.edu
Newsgroups: rec.food.drink
From: weh@beta.lanl.gov (William E. Harvey)
Subject: Re: Urgent Request: Sangria
Organization: Los Alamos National Laboratory
Date: Wed, 30 Dec 1992 12:59:19 GMT


Jesus' Sangria
 Combine:
1  bottle red wine[Torres Sangre de Toro is best]
1 lemon 1/2 juiced, other 1/2 sliced
1 orange 1/2 juiced, other 1/2 sliced
[other fruits may be added]
2 cups lemonade-from a dry mix is fine-I use Koolaid
Add 1 shot of Triple Sec or other orange-flavored liquor and 1 shot of brandy.
Chill.  Just before serving, add one 12oz can lemon-lime or orange soda. 
Makes approx. 1/2 gal.

Jamie Harvey
weh@lanl.gov

BTW:  That's HAY-ZUSS pronunciation for Jesus.  He was a Spanish
bartender I knew.  And this is approximate measurements.  He never
From: rshapiro@bbn.com (Richard Shapiro)
Newsgroups: rec.food.drink
Subject: Re: espresso machines
Date: 23 Dec 92 14:32:10
Organization: BBN, Cambridge MA
	<1992Dec18.184512.9560@jhunix.hcf.jhu.edu>
	<auerbach.725129317@news.ncsu.edu>
NNTP-Posting-Host: kariba.bbn.com
In-reply-to: auerbach@ncsu.edu's message of 23 Dec 92 16:48:37 GMT

In article <auerbach.725129317@news.ncsu.edu> auerbach@ncsu.edu (David D Auerbach) writes:

   Gaggia seems to be in bankruptcy (that's Gaggia USA).

What does this mean in practice? That it's temporarily difficult to
find Gaggia machines in the US? That it's completely impossible to
find them? That they will be difficult or impossible to find for the
forseeable future? That they aren't being built any more? 

The top-of-the-line Gaggia espresso/capuccino machine (the Baby
Gaggia) is capable of producing better espresso than any other home
espresso machine I have any experience with. Likewise, the Gaggia
grinder is an outstanding device. How depressing if these machines
will no longer be available in the US market...
From: dbell@cup.portal.com (David J Bell)
Newsgroups: rec.food.drink
Subject: Re: Zima?
Date: Mon, 21 Dec 92 17:35:08 PST
Organization: The Portal System (TM)
Distribution: na


>Zima is advertised as "clear-malt". What is it? A beer, Mead,
>or what? It is shown with ice. Ice in beer?

As I understand it, Coors has finally produced a beer(?) with
even less body and flavor than their usual &^%* - to wit,
something made *entirely without barley malt*. To the best I 
can determine, that means nothing but cane and/or corn sugar.

Dave
dbell@cup.portal.com
Newsgroups: rec.food.drink
From: cpalmer@dingo.rtp.dg.com ()
Subject: Re: wine news from oz
Date: Tue, 22 Dec 92 15:10:30 GMT
Organization: Data General Corporation, Westboro MA

In article <1992Dec17.220444.20969@iscnvx.lmsc.lockheed.com> sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) writes:
>>
>
>I have a problem with your definitions of semillon and riesling:
>
>please note that hunter riesling is not referred to, there is a 'hunt' 
>   grape, but not in association with the riesling.

"Hunter Riesling" is not a grape, it is a wine. It is a Semillon
produced in the Hunter Valley region. The name Hunter Riesling was
I believe, historically used to distingush this wine from a true
(Rhine) Riesling in the old days when white wines were either
"Riesling" or "Chablis". Just as all red wines used to be either
"Burgundy" or "Claret".
The Hunter Valley Semillons are richly flavoured, richly coloured
and basically one of the best whites you can find anywhere.
Trouble is I can't find many here around Boston. Everybody seems
to import lots of Australian Chardonnay (which is also very nice)
but hardly any of the Semillons.
-------------------------------------------------------------------
Chris Palmer                            "Ashes to ashes,
Data General Corporation                 dust to dust,
Network Systems Development Division     If Lillee don't get you,
cpalmer@dingo.webo.dg.com                Thommo must!"
Newsgroups: rec.food.drink
From: "Dave Breece" <dbreece@kiwi.ucs.indiana.edu>
Subject: Re: Hangover cure...
Organization: Indiana University, Bloomington
Date: Sun, 3 Jan 1993 16:17:02 -0500


I've heard that vitamin B is also good.  (Forgive me if this has
already been mentioned...I've been away a good while).



-- 
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Dave Breece ("Druid")                     "We are heros, we are dreamers
dbreece@cherry.ucs.indiana.edu                of the big dream..."
                                                              A/B/W/H
Newsgroups: rec.food.drink,talk.environment
From: rone@rchland.vnet.ibm.com (Ronald Elshaug)
Subject: Re: "Green" Wines
Date: Tue, 29 Dec 1992 16:11:37 GMT
Reply-To: rone@vnet.ibm.com
Disclaimer: This posting represents the poster's views, not necessarily those of IBM
Organization: IBM Rochester

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. 

Speaking of good quality French wines, could someone re-post the speculator wine list
with their rankings.  I seem to have lost it over the Holiday weekend.

Thanks,
Ron E.
From: macmillan@iscsvax.uni.edu
Newsgroups: rec.food.drink
Subject: ex
Date: 30 Dec 92 19:59:21 -0600
Organization: University of Northern Iowa

Dear Wine lovers,

Our wine tasting group will be tasting Itallian wines in mid january.  What do
you think we should have on our list in either reds or whites.  Remember I am
in Iowa which is not the wine center of the world so we have to stick to things
we can get.  I'm looking for your suggestion.  Send them to the board or to me
directly.

Jim Macmillan
MACMILLAN@ISCSVAX.UNI.EDU
From: ck060@cleveland.Freenet.Edu (Eric L. Hinson)
Newsgroups: rec.food.drink
Subject: Wanted: Red Death / Kamikazi / Alabama Slammer Recipes
Date: 25 Dec 1992 13:20:59 GMT
Organization: Case Western Reserve University, Cleveland, OH (USA)
Reply-To: ck060@cleveland.Freenet.Edu (Eric L. Hinson)
NNTP-Posting-Host: slc10.ins.cwru.edu


I know I posted this message once before, but the disk that had the
replies on it is hiding from me. :(  Could someone out there please send me
Email with the recipes for the drinks listed above?  Thanks for your help.
--
 __           _    _   _
(_  _  ' _  , /    <__/ ' __  .     __  , Eric L. Hinson
(__/(_/_(__/ <__, _/ /_/_//<_/)_<>_//<_/  St. Augustine, FL
 
CFN: ck060@cleveland.freenet.edu      CALFN: ab069@swrl36.calstate.edu
APK: Eric.Hinson@apk.wariat.org   TELERAMA: ehinson@telerama.pgh.pa.us
FIDONET: Eric.Hinson@f723.n3605.z1.fidonet.org    HAM CALLSIGH: KB4RZF
* * Electronic mail replies welcome at ck060@cleveland.freenet.edu * *
z
Newsgroups: rec.food.drink,talk.environment
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: "Green" Wines
Organization: Lockheed Missiles and Space Co.
Date: Mon, 21 Dec 92 22:25:35 GMT

In article <1992Dec14.174409.9209@netwise.com> hilary@netwise.com (Hilary Lane) writes:
>I'm looking for names of wineries that produce organic or "environmentally
>conscious" wines, such as those made without harmful chemicals or those
>that give a portion of their profits to environmental organizations. If
>you have any information about these "green" wineries, please send it to
>the address below. 
>
>If there is any interest, I'll post a summary. Thanks so much.
>

there's one out here called "The Organic Winery" - their wines aren't bad

-- 
________________       __        ________________   "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,talk.environment
From: rmarshal@magnus.acs.ohio-state.edu (Rick Marshall)
Subject: Re: "Green" Wines
Organization: The Ohio State University
Date: Tue, 22 Dec 1992 15:31:09 GMT

There is a California winery named _Cache_ that produces a terrific
organically-grown Sauvignon Blanc for under $5.  In fact this wine
qualifies for the "affordable mass-market wine" discussion.

====
Rick
From: rshapiro@bbn.com (Richard Shapiro)
Newsgroups: rec.food.drink
Subject: corn whiskey (was: rye whiskey)
Date: 30 Dec 92 19:02:08 GMT
	<RSHAPIRO.92Dec18100327@kariba.bbn.com> <27492@sybase.sybase.com>
Organization: BBN, Cambridge MA
NNTP-Posting-Host: kariba.bbn.com
In-reply-to: leighann@quetzal.sybase.com's message of 29 Dec 92 01:05:28 GMT

I wrote:

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

and Leigh Ann Hussey responds:

   Because it's Really Good, that's why!  Warming, tasting richly of corn, it's like nothing else in the world.


I don't doubt the last claim for a minute :)

So, what brand do you recommend specifically? I generally prefer to
eat corn and drink barley, but I'll give this another shot (so to speak). 
Newsgroups: rec.food.drink
From: Thomas Bjorkman <Thomas_Bjorkman@cornell.edu>
Subject: Re: "Green" Wines
X-Xxdate: Thu, 24 Dec 92 11: 02:01 GMT
Nntp-Posting-User: tnb1@cornell.edu
Organization: Cornell University
X-Useragent: Nuntius v1.1.1d7
Date: Thu, 24 Dec 1992 15:57:56 GMT

In article <johnr.725157732@pongo.kowari.cpsg.com.au> John Reid,
johnr@bohra.cpg.oz.au writes:
>pciszek@nyx.cs.du.edu (Paul Ciszek) writes:
>
>>hilary@netwise.com (Hilary Lane) writes:
>
>>>I'm looking for names of wineries that produce organic or
"environmentally
>>>conscious" wines, such as those made without harmful chemicals or those
>>>that give a portion of their profits to environmental organizations. If
>
>>Perhaps some kind soul in New York can post the address of Four
Chimneys?
>>I never paid much attention to their oragnic claims, but they made some
>>of the few fruit wines that are not stomache-curdling acid.
>
>>Paul Ciszek                      No nation was ever drunk when wine was
>>                                 cheap.
>>pciszek@nyx.cs.du.edu                            --Thomas Jefferson
>
>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. 

You can write to Four Chimneys Farm Winery, Dundee, NY  14837.
They use disease-resistant varieties and follow "organic" (legal-sense)
practices in the vineyard.  These are mostly decent wines, but not
high-end stuff.  Well above stomach-curdling, anyway.

To make wine with the least possible chemical input, it is best to grow
the grapes in a dry place and to make red wine.  Fetzer is doing just
that in Californa, so they are probably worth checking out.  

There is no such thing as a "chemical-free environment".  The
first-growth vineyards in Medoc are obviously well-managed, so they
should be able to avoid some sprays.  On the other hand, they can't
afford to take a lot of chances.  I would not consider these to be
especially low in chemical inputs.  Still, commercial wine is a purer
product than something like commercial granola.  It all depends on what
you are comparing it too.
From: sheppard@hpnmdla.sr.hp.com (Roger Sheppard)
Date: Mon, 21 Dec 1992 17:58:32 GMT
Subject: Zima?
Organization: Hewlett-Packard, Santa Rosa, CA
Newsgroups: rec.food.drink


Zima is advertised as "clear-malt". What is it? A beer, Mead,
or what? It is shown with ice. Ice in beer?
Newsgroups: rec.food.drink
From: ostroy@cbnewsh.cb.att.com (Dan Ostroy )
Subject: RE: LBV Port
Organization: AT&T Bell Labs (Red Hill), Middletown, NJ
Distribution: na
Date: Thu, 31 Dec 1992 17:41:39 GMT

I read that LBV port is supposed to be a compromise.  It gets some quick aging
for a few years outside the bottle, and then finishes the job inside the 
bottle.  The result is supposed to have some of the characteristics of a
vintage port, but a lot sooner.  However, I'm no expert, and the above is mainly
from Hugh Johnson's Encyclopedia of Wine.  The Wine Spectator recently reviewed
the Taylor Fladgate '85 LBV and recommended laying it away for 2-4 years.

-- 
Dan Ostroy                                 -K2UL-
AT&T Bell Labs, Middletown, NJ  USA  908-615-4122
ostroy@cbnewsh.att.com   (or)   dao@homxa.att.com
Newsgroups: rec.food.drink
From: derek@csd.uwo.ca (Derek Krezeski)
Subject: Xtabentun: Yucatean Anis(e) Liqueur
Organization: Department of Computer Science, University of Western Ontario, London
Date: Wed, 30 Dec 1992 17:54:16 GMT

I just returned from a lovely Christmas in Mexico and I brought back a bottle
of a traditional Mayan liqueur which I had a chance to sample while I was
down there.

Its called Xtabentun and is basically licorice flavoured and has the colour
of weak tea.  I've heard it described as being anis (or anise) and honey 
based, so I was wondering if anybody out there knows whether it is safe to 
drink.  I had followed the discussion of Absinthe liquors about a month ago 
and recall hearing about the health hazards involved due to wormwood.  My 
guess is that its OK, but I was hoping someone out there could put my mind 
at ease.

The Spanish on the bottle says:

"Licor de anis y miel de abeja
  XTABENTUN
    crema
    MAYA
  original de yucatan"

which I understand to say something like "liquor of anis and bee honey ..."

The brand which I sampled down there was more of a green colour and said 
"seca" instead of "crema" on the bottle.  It was a bit harsh when drank
straight, but was good in mixed drinks.  I'm hoping the crema version will
be a bit smoother - haven't tried it yet.

Thanks .../Derek (derek@csd.uwo.ca)
From: rshapiro@bbn.com (Richard Shapiro)
Newsgroups: rec.food.drink
Subject: Re: rye whiskey (was: CC Classic vs Crown Royal)
Date: 23 Dec 92 16:25:16 GMT
	<1992Dec22.174347.3590@iscnvx.lmsc.lockheed.com>
	<1992Dec23.151312.15022@porthos.cc.bellcore.com>
Organization: BBN, Cambridge MA
NNTP-Posting-Host: kariba.bbn.com
In-reply-to: gfl@herahera.cc.bellcore.com's message of 23 Dec 92 15:13:12 GMT

In article <1992Dec23.151312.15022@porthos.cc.bellcore.com> gfl@herahera.cc.bellcore.com (lenahan,grant f) writes:
   > >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!



"Straight corn whiskey" most assuredly does not equal "straight
bourbon".  ALL straight bourbon uses grains other than corn -- in
fact, I think it has to as a matter of US law in order to be called
"straight bourbon".

The very best bourbon is indeed an ok drink; straight corn whiskey is
essentially moonshine and it's pretty awful. But it's the only
single-grain whiskey product I know of made that's in the US or
Canada.
Newsgroups: rec.food.drink,talk.environment
From: huggett@sequent.com (Terri Huggett)
Subject: Re: "Green" Wines
Organization: Sequent Computer Systems Inc.
Date: Tue, 22 Dec 92 17:55:55 GMT


Topolos, Parker's new darling, produces organic wines.

Terri Huggett
huggett@sequent.com

Newsgroups: rec.food.drink,comp.sys.mac.misc
From: la1002@albnyvms.bitnet (Clover M.)
Subject: Re: New Hypercard bartenders guide on Sumex-Aim
Reply-To: la1002@albnyvms.bitnet
Organization: University of NY at Albany
Date: Tue, 29 Dec 92 04:22:31 GMT

I don;t understand.  Where can I get this program?
Is it an FTP site?

Clover
la1002@albnyvms.bitnet
From: gld@cunixb.cc.columbia.edu (Gary L Dare)
Newsgroups: rec.food.drink
Subject: Coffee drinks, anyone?
Date: 24 Dec 92 18:41:25 GMT
Reply-To: gld@cunixb.cc.columbia.edu (Gary L Dare)
Organization: The Bates Motel


Would anyone have any interesting coffee drink recipes they'd care to
share?  My fiancee and I love them for easing into a movie at home
after dinner; here's a couple of our favourites:

Caribbean Coffee

3/4 oz. Amaretto
3/4 oz. Rum
4 oz. Coffee
1 tspn. sugar	\ can substitute one large scoop of good ice
Whipped Cream	/ cream a la Haagen-Dazs/Ben & Jerry's (try
		  using different chocolate/vanilla flavours)

dash Regnier on the whipped cream. (optional)


Mexican Coffee, Caribbean Coast style

3/4 oz. Kahlua
3/4 oz. Rum
4 oz. Coffee
1 tspn. sugar   \ again, can substitute one large scoop of
Whipped Cream   / gourmet ice cream

(Straight Mexican coffee features 1.5 oz. Kahlua or substitutes
Tequila for Rum, here in NYC.  The above recipe was from Toronto.)


gld
--
~~~~~~~~~~~~~~~~~~~~~~~~ Je me souviens ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Gary L. Dare
> gld@cunixd.cc.columbia.EDU 		Support NAFTA
> gld@cunixc.BITNET			 Eat Mexican  (El Teddy's ad)
From: dst@hardy.u.washington.edu (Dale Tanigawa)
Newsgroups: rec.food.drink
Subject: Re: 3 German wine recommendations?
Date: 29 Dec 1992 20:37:53 GMT
Organization: University of Washington, Seattle
NNTP-Posting-Host: hardy.u.washington.edu

In article <92364.35432.6648470@LMSC5.IS.LMSC.LOCKHEED.COM> 6648470@LMSC5.IS.LMSC.LOCKHEED.COM writes:
>
>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
                                          Qualitatswein, or Quality Wine
> Qualitiswein mit Pradikat  (sometimes abreviated QMP).  If you select
               mit Pradikat means "with praise", they are better wines
than just Qualitatsweins
> a QMP wine it may have a predicate (Pradikat).  These include
> Trocken (dry)  (not very sweet)
Never saw a Trocken on the shelves in Germany.  They must export them all
to the dry drinking Americans.  :)
> Auslese        (sweeter)
> Spatlese       (sweeter than that)
You have the above two mixed around.  Spatlese means "late season" and
Auslese means "out of season".  The later the grapes are picked the more
sugar they have and the sweeter the resulting wine.
> Beerenauslese  (hand selected grapes)
> Trockenbeerenauslese  (hand selected raisins)
> Eiswien        (made from frozen grapes)
More than just frozen grapes, Eiswein (ice wine) is made from grapes left
on the vine until the first freeze.  A *very* sweet wine.
> No predicate indicated on a QMP means trocken


Newsgroups: rec.food.drink
From: revillot@ux1.cso.uiuc.edu (Judy Tolliver)
Subject: Re: Drinkable mass market wines?
Followup-To: rec.food.drink
Organization: Dept. of MSE at Illinois-Urbana
Date: Wed, 23 Dec 1992 16:24:08 GMT

Thought of another favorite of mine:  Geyser Peak 1987 Cabernet.  Sells
here for $8.29.  I love this wine!  It's very smooth and has a nice depth
of oak and tannin.
Newsgroups: rec.food.drink
From: revillot@ux1.cso.uiuc.edu (Judy Tolliver)
Subject: Re: Drinkable mass market wines?
Followup-To: rec.food.drink
Organization: Dept. of MSE at Illinois-Urbana
Date: Mon, 21 Dec 1992 16:48:50 GMT

For you Zin fans, I highly recommend Round Hill 1990, which is <$7.  It's
delicious, and for the money, I don't think you can beat it.

									Judy Tolliver
From: markg@county.lmt.mn.org (Mark Gilbert)
Newsgroups: rec.food.drink
Subject: Re: Australian Wines
Date: 21 Dec 92 20:49:10 GMT
Organization: LaserMaster R&D, Minneapolis, MN  USA

In article <2364@shaman.wv.tek.com> steveb@cscsol.WV.tek.COM (steve bilow) writes:
>From: steveb@cscsol.WV.tek.COM (steve bilow)
>Subject: Re: Australian Wines
>Date: 18 Dec 92 23:37:15 GMT

>|> 
>|> All this talk about good wine value (I don't like to say cheap wines,
>|> that sounds disgusting) has got me wondering why I don't hear more
>|> about Australian wines when this subjet comes up.
>|> 
>|> For the money, I would say that you can get the best wine/dollar if
>|> you go with some of the Aussie labels. You can get some very good
>|> Cabernet, Shiraz, and Chardonnay from Rosemount, Seppelt, Wolf Blass,
>|> Brown Bros., et al for a lot less than you would pay for a comparable
>|> wine from the US.

>FYI, Rosemont (AUS) actually beat out Lynch-Bages in the W.S top 100.
>At 8.50 a bottle, I'd say it's quite the value.

>Steve


I think Australia doesn't come up because the CabSs are not so great, and 
that is the prestige wine that people like to compare.  I think Chile and 
even Bulgaria make a better CabS.  I do agree, however, that the Rosemont 
Shiraz is way excellent.  I think it is the '89 that the Wine Spectator 
liked so much.  I tasted it at a tasting, and I thought it was kind of like 
a Beaujolais, but with a much fuller body.  By the time I bought it, they 
were selling the '90, and I don't know if it will be as good.

Mark Gilbert
Newsgroups: rec.food.drink
From: peteg@sequent.com (Pete Gibson)
Subject: Re: 3 German wine recommendations?
Organization: Sequent Computer Systems Inc.
Date: Tue, 29 Dec 92 23:28:55 GMT

Just a related recommendation....

I had a 1989 Dr. Heger Pinot Blanc (Weissburgunder) Spatlese Trocken
with an Indian dinner last week and found this to be a spectacular match.
A 1989 Christoffel Urziger Wurzgarten Riesling Trocken went well with a Thai
dinner several months ago.  I highly recommend experimenting with crisp,
steely German wines with pungent cuisines.  They seem to cut through the
spicing and leave the palate ready for the next assault.


Enjoy,

Pete
-- 
Pete Gibson
Sequent Computer Systems
peteg@sequent.com
(503) 578-4561
Newsgroups: rec.food.drink