HDTenEightyP/NetNews huggingface dataset:
From: ae740@yfn.ysu.edu (Matthew Coda)
Subject: Re: Jello "Jigglers"
Reply-To: ae740@yfn.ysu.edu (Matthew Coda)
Organization: St. Elizabeth Hospital, Youngstown, OH
Date: Thu, 13 Aug 1992 16:48:55 GMT


In a previous article, BROSE@SLACVM.SLAC.STANFORD.EDU () says:

>If anyone has been to Maui (Lahaina) to a restaurant
>on the main street (upstairs - called "Alligators" something?);
>anyway, they have a drink that will knock your socks off -
>Jello "Jigglers".  The drink is flavored (strawberry, cherry,etc.),
>spiked with liquer, and jelled.  It is served in a shot glass
>and you are supposed to suck it out and swallow it almost whole.
>Boy, it gives you an *instant* very warm feeling inside!
>stomach.
>

We have been doing this for years here at school (and before that in High
School), though we usually did the normal jello mix untill within the past
few years.  Some combinations that work particularly well are:
	lime jello-midori-vodka (grain)
	peach jello-peach schnaps-vodka (grain)
	coffee gelatin-kaluah-vodka in a bowl with cream over it (as a desert)
If you enjoy jello definatly give these a try!

 
-- 
Virtual Matt, in his virtual office, doing virtually........

Matt Coda ae740@yfn.ysu.edu
U-grad, Materials Engineering, Drexel University
Newsgroups: rec.food.drink
From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: What is Tequila (?) made from ?
Organization: Clemson University
Date: Thu, 20 Aug 1992 00:15:25 GMT

We went to a Mexican restaurant the other night, and had Margueritas.
We asked the waiter (he was Mexican) what Tequila is made from.
(Whiskey from corn, Vodka from potatoes, Tequila from ?)
He thought for a while and looked at a picture that happened to be
there over our booth with cactuses (cacti?) in it.  Then he gave
us this line about it being from cactus parts.  Sounded like a line
to me anyway.  Anyone know ?

-- 
Chris Behrens                               chrisb@hubcap.clemson.edu 
Greenville Technical College                           Greenville, SC
      Efficiency is the most highly developed form of laziness. 
- - - - - - - - - - -f-e-e-d-e-r- -f-o-d-d-e-r- - - - - - - - - - - -
From: seb1@leia.dr.att.com (sharon badian)
Newsgroups: rec.food.drink
Subject: Re: What is Tequila (?) made from ?
Date: 20 Aug 92 18:01:27 GMT
Reply-To: seb1@druhi.att.com
Organization: Bell Labs, Denver, CO.

In article <1992Aug20.001525.24567@hubcap.clemson.edu>, chrisb@hubcap.clemson.edu (Chris Behrens) writes:
|> We went to a Mexican restaurant the other night, and had Margueritas.
|> We asked the waiter (he was Mexican) what Tequila is made from.
|> (Whiskey from corn, Vodka from potatoes, Tequila from ?)
|> He thought for a while and looked at a picture that happened to be
|> there over our booth with cactuses (cacti?) in it.  Then he gave
|> us this line about it being from cactus parts.  Sounded like a line
|> to me anyway.  Anyone know ?

Not a cactus but an agave plant. It's a particular variety. There are
lots of different kinds. It's also a desert plant. I believe the
century plant is an agave. Got lots of nasty spines on it.
-- 
Sharon Badian
AT&T Bell Labs - Denver
seb1@druhi.att.com
From: kehlet@baudelaire.Eng.Sun.COM (Dave Kehlet)
Newsgroups: rec.food.drink
Subject: Re: WINE  GRAPES
Date: 12 Aug 92 16:09:03 GMT
Reply-To: kehlet@baudelaire.Eng.Sun.COM
Distribution: world
Organization: Sun Microsystems
NNTP-Posting-Host: baudelaire

In article 85932@netnews.upenn.edu,  (Jesse Goldman) writes:
>
>  I'm getting ready to make my yearly batch of wine.  Has anyone heard
>anything about what type of grapes did well?  I'm most interested in red
>wine grapes.

Well, if I may say so, I think my 1991 Cabernet Sauvignon Dry Creek Valley
did just fine.  I just bottled it 2 weeks ago after 8 months aging in a
small French oak barrel.  Needs another year or two of aging before being
ready; the malolactic fermentation took out most of the harshness and  
more time will smooth out the wine.

Dave
Newsgroups: rec.food.drink
From: billb@crpmks.uucp (Bill Bochnik (Info Systems))
Subject: Re: What is Tequila (?) made from ?
Reply-To: billb@crpmks.UUCP (Bill Bochnik (Info Systems))
Organization: Ciba-Geigy Corporation
Date: Fri, 21 Aug 1992 14:38:02 GMT

In article <1992Aug20.001525.24567@hubcap.clemson.edu> chrisb@hubcap.clemson.edu (Chris Behrens) writes:
>We went to a Mexican restaurant the other night, and had Margueritas.
>We asked the waiter (he was Mexican) what Tequila is made from.
>(Whiskey from corn, Vodka from potatoes, Tequila from ?)
>He thought for a while and looked at a picture that happened to be
>there over our booth with cactuses (cacti?) in it.  Then he gave
>us this line about it being from cactus parts.  Sounded like a line
>to me anyway.  Anyone know ?
>

It is made from the Agave (sp?) plant, that looks a lot like a large aloe 
plant , and a little like a cactus.  I beleive that it is a relative of the 
cactus plant. 


-- 
Bill Bochnik			| It's hard to be a James Bond in an Abbott
Systems Analyst 		|	and Costello world.
Ciba-Geigy Corporation		| Signed and sealed, they deliver oblivion.
philabs!crpmks!billb		| It's worse than that, he's dead Jim.
Newsgroups: rec.food.drink
From: neilg@fraser.sfu.ca (Neil K. Guy)
Subject: Alcohol question
Organization: Simon Fraser University, Burnaby, B.C., Canada
Date: Sun, 16 Aug 1992 01:29:29 GMT

 Just a quick question about alcohol drinking... After many years of
abstinence I've decided to drink alcohol now and again. Just one
thing. After a single glass of beer or wine or whatever, my face
becomes incredibly flushed. Bright red. Other than that I feel fairly
normal, so this is kind of irritating.

 Does anyone know if this is something that goes away with time? Is my
body not capable of dealing with the alcohol? Or what? This is
probably a dumb question, but I'm sort of curious...

 - Neil K. (n_k_guy@sfu.ca)
Newsgroups: rec.food.drink
From: ahdlm@Msu.oscs.montana.edu (Judy Tolliver)
Subject: oak & wine
Followup-To: rec.food.drink
Organization: Dept. of MSE at Illinois-Urbana
Date: Wed, 19 Aug 1992 17:29:57 GMT

Just curious...  If you're making your own wine, aging it in a 5-gal glass
carboy for instance, and don't have the money to invest in an oak barrel,
can you put pieces of the right type of oak in the carboy and then strain
the result?

--Judy Tolliver
From: ericc@uswmrg.mrg.uswest.com (The Mad Monkey)
Newsgroups: rec.food.drink
Subject: Re: REQUEST: Orange Julius???
Date: 19 Aug 92 17:02:23 GMT
Organization: SII Telco Systems Divisions

In article <john.714073351@spssig.spss.com> John Przyborowski,
john@spss.com writes:
>ice
>a good sturdy blender
>fresh orange juice
>sugar
>vanilla extract

take the above recipe and add:
  Whipping cream 
    (in the little halfandhalf like carton, not the foamy, fizzy stuff)
  Captain Morgan Rum (in lieu of vanilla extract or not)
  Amaretto
  Raw Egg (optional, I don't use it)

The whipping cream gives you a frothy texture. The reason I use 
Captain Morgans instead of real rum is that I don't want the drink
to be too deadly, just jazzed up a little.
+========================================================================+
| Eric "another pathetic sheep following the herd" Cloninger             |
| (ericc@uswmrg.mrg.uswest.com, ericc@a.cs.okstate.edu)                  |
| SII, 9250 E Costilla Ave #400, Englewood, CO 80112  303/649.9481 x3147 |
+========================================================================+
"In my opinion, there's nothing in this world,
 Beats a '52 Vincent and a red headed girl" = Richard Thompson
From: hecate@ac.dal.ca
Newsgroups: rec.food.drink
Subject: Ottawa coffee store address request
Date: 12 Aug 92 11:11:28 -0300
Organization: Dalhousie University, Halifax, Nova Scotia, Canada

Does anyone know the mailing address(snail mail or,
better, email) of a specialty tea and coffee store
in Ottawa called 'The Tea Party' ? Please email me
if you do. Thanks.

Julia Holland
From: kcrady@polaris.cv.nrao.edu (Kirk Crady)
Newsgroups: rec.food.drink
Subject: Lapsang Souchong Tea
Date: 17 Aug 92 15:18:49 GMT
Distribution: rec.food.drink
Organization: National Radio Astronomy Observatory


	Are there any tea connoisseurs out there who can tell me
what gives this tea its distinctive smokey flavor? Is it an 
additive or is there something about the tea leaf itself?

	I've been sampling the varieties of tea marketed by companies
such as Twinings of London. Some of them clearly indicate an added
flavoring (such as Earl Grey, with its oil of bergamot). The Lapsang
Souchong takes a bit of getting used to, but I'd hate to think all I was
drinking were tea leaves marinated in liquid smoke!

Any input or additional tea comments appreciated,

Kirk

kcrady@polaris.cv.nrao.edu
From: winalski@adserv.enet.dec.com (Paul S. Winalski)
Newsgroups: rec.food.drink
Subject: Re: Alcohol question
Date: 18 Aug 92 17:47:49 GMT
Reply-To: winalski@adserv.enet.dec.com (Paul S. Winalski)
Organization: Digital Equipment Corporation, Nashua NH


In article <1992Aug18.015554.6503@src.umd.edu>,
rhsu@src.umd.edu (Richard T. Hsu) writes:
|>
|>This condition is genetic. By the way, I don't claim any knowledge of clincal
|>biology or medicine--what I have I read off the net. My suspicion, based
|>on my high school knowledge of bio, is that since alcohol in the bloodstream
|>dilates blood vessels (so I understand, again), THIS is why you actually turn
|>red--because the blood vessels closest to the skin are dilated. I offer that for
|>a little while, I had the remainder of a scar on my knee which darkened when I 
|>was drunk.

Ethanol is a general anaesthetic and central nervous system depressant.
One of the first mild actions it has is to anaesthetize the nerves that control
the muscles in the walls of arterioles.  This results in dilation of the
blood vessels, more blood flow into capillaries in the skin, and the
resultant flushing of the skin.

|>One question I have is this: does anyone know your individual tolerance affects
|>the amount of ADH and ALDH you have? After going through college, I found that
|>it took more alcohol to get me drunk, and a little more to get me red, but on
|>heavy drinking nights, I always became a shade usually reserved for beets and
|>turnips.

Metabolism of ethanol takes place almost exclusively in the liver.  The liver
responds to increased concentrations of ethanol in the blood by speeding up
its metabolism of the ethanol (by increasing the amount of alcohol
dehydrogenase and related enzymes in the liver cells, of course).  It may also
be that the nerve cells become less responsive to the concentration of alcohol
in the blood over repeated exposure to higher levels.

--PSW
Newsgroups: rec.food.drink
From: davidson@ccrs.emr.ca (David Davidson)
Subject: Tea Party address
Organization: Canada Centre for Remote Sensing, Ottawa
Distribution: na
Date: Sat, 15 Aug 1992 00:49:02 GMT

As promised, here is the address of the Tea Party in Ottawa.

119 York Street,
Ottawa, Ontario
K1N-5T4
(613) 562-0352

I can recommend this store highly. It sells loose teas from around the 
world. They also have a large selection of tea pots, coseyies, etc..
and will do mail orders anywhere.

Slan leat
David D.

Newsgroups: rec.food.drink
From: gerry@cmu.edu (Gerry Roston)
Subject: Juicing nachines
Reply-To: gerry@cmu.edu (Gerry Roston)
Organization: Field Robotics Center, CMU
Date: Tue, 18 Aug 1992 22:23:12 GMT

We are considering purchasing a juicing machine as a gift.  The
machines we are looking at are the type that juice the entire fruit.
Can any one recommend (or dis-recommend) particular brands and models?

Please respond by email and I will post a summary.

--
Gerry Roston (gerry@cmu.edu)    | We hold these truths to be self-evident, that
Field Robotics Center,          | all men are created equal, that they are
Carnegie Mellon University      | endowed by their Creator with certain
Pittsburgh, PA, 15213           | unalienable Rights, that among these are
(412) 268-3856                  | Life, Liberty, and the pursuit of Happiness.
                                | That to secure these rights, Governments are
The opinions expressed are mine | instituted among Men, deriving their just
and do not reflect the official | powers from the consent of the governed.
position of CMU, FRC, RedZone,  | That whenever any Form of Government becomes
or any other organization.      | destructive of these ends, it is the Right of
                                | the People to alter or to abolish it...
                                | Thomas Jefferson
Newsgroups: rec.food.drink
From: jbaron@dirac.ssc.gov (Jeff Baron)
Subject: Re: The Wine Spectator (and other ramblings)
Reply-To: jbaron@dirac.ssc.gov (Jeff Baron)
Organization: Superconducting Super Collider Lab
Distribution: usa
Date: Mon, 17 Aug 1992 20:56:50 GMT

In article <wcsjc.713911323@cunews>, wcsjc@alfred.carleton.ca (John Coughlin) writes:
- In <1992Aug14.210816.15557@sunova.ssc.gov> jbaron@dirac.ssc.gov (Jeff Baron) writes:
- 
- >Now, Silverado, riding high on the horse, gets that $17 or $18 from
- >the retail buyer, and the restaurant gets $32.  What does this do?
- >It drives the prices of other things down.
-                                       ^^^^
- 
- It drives them UP.  A prime example is what has been happening to the price
- Oregon Pinot Noir lately.  Ever since Drouin(sp?) of France started making
- wines in that area and charging Burgundian prices for them, the prices have
- just about doubled.  No doubt his neighbours started saying to themselves,
- "Hey!  That guy's charging US $20 for a bottle of his Pinot, and people are
- paying.  Why should I still charge only $10 or whatever?"  And who can
- blame them ?  They are businessmen, after all.  As a result, Oregon wines
- are no longer the bargain they once were.  Their prices are headed for the
- stratosphere as with many of the finer Californian wines.  Sigh.  Just wait
- until phylloxera *really* takes hold, to say nothing of the Greenhouse Effect.-- 

Mea culpa.  Mea culpa.

Jeff

Newsgroups: rec.food.drink
From: sweeney@cfht.hawaii.edu (Kim Sweeney)
Subject: Re: What is Tequila (?) made from ?
Organization: University of Hawaii
Date: Thu, 20 Aug 1992 23:41:03 GMT

yes, Mr. Clemson,
to-kill-ya is indeed made from the Agave cactus.
Tequila is also a district in Mexico.
Aloha to you all... Kim
From: knudsen@hpl-opus.hpl.hp.com (Knud Knudsen)
Newsgroups: rec.food.drink
Subject: Wine Barrels
Date: 20 Aug 92 18:41:10 GMT
Article-I.D.: hpl-opus.64670008
Organization: HP Labs, High Speed Electronics Dept., Palo Alto, CA

Does anyone know of a source of healthy used winebarrels?
I need two 55/60 gl barrels for storing my new Zinfandel vintage.
                        Thanks
                                     Knud Knudsen
Newsgroups: rec.food.drink
From: winalski@adserv.enet.dec.com (Paul S. Winalski)
Subject: Re: Lapsang Souchong Tea
Reply-To: winalski@adserv.enet.dec.com (Paul S. Winalski)
Organization: Digital Equipment Corporation, Nashua NH
Distribution: rec.food.drink
Date: Mon, 17 Aug 1992 16:33:15 GMT


In article <KCRADY.92Aug17101849@polaris.cv.nrao.edu>,
kcrady@polaris.cv.nrao.edu (Kirk Crady) writes:
|>
|>	Are there any tea connoisseurs out there who can tell me
|>what gives this tea its distinctive smokey flavor? Is it an 
|>additive or is there something about the tea leaf itself?

I believe it's because the tea leaves are cured over a smoky fire.

|>	I've been sampling the varieties of tea marketed by companies
|>such as Twinings of London. Some of them clearly indicate an added
|>flavoring (such as Earl Grey, with its oil of bergamot). The Lapsang
|>Souchong takes a bit of getting used to, but I'd hate to think all I was
|>drinking were tea leaves marinated in liquid smoke!

Twinings Earl Grey takes the cheap way out by using oil of bergamot extract
instead of bergamot leaves to get the flavor.  I prepare my own "Earl Grey"
blend by taking Assam or Darjeeling and adding fresh or dried bergamot leaves
to it.

--PSW
Newsgroups: rec.food.drink
From: amdease@pbhyc.PacBell.COM (Ann Dease)
Subject: wine
Organization: Pacific * Bell
Distribution: ba
Date: Tue, 18 Aug 1992 19:37:21 GMT


Hi
I'm interested in finding out about any locations for wine appreciation
classes that anyone could recommend (outside of the college extension
courses)--SF or East Bay.

Thanks

Newsgroups: rec.food.drink
From: mona@scubed.com (Mona Ellis)
Subject: Re: REQUEST: Orange Julius???
Organization: S-CUBED, A Division of Maxwell Labs; San Diego CA
Distribution: na
Date: Mon, 17 Aug 1992 19:34:08 GMT

In article <john.714073351@spssig.spss.com> john@spss.com (John Przyborowski) writes:
>moe@rainier.lib.washington.edu (Joe Shippert) writes:
>
>
>>Does anyone have a recipe for an Orange Julius. I tried to watch them make
>>it but they usually already have some made up and I not in the mood to 
>>hang out at the Orange Julius waiting for them to make the stuff.
>
>>So any ideas? Thanks,
>
>>-joe
>>-- 
>
>My father tried on several occasions to approximate these great things--
>if I remember
>
>ice
>a good sturdy blender
>fresh orange juice
>sugar
>vanilla extract
>
  You also need to add meringue powder.  And we used frozen orange
  juice concentrate with 1 can of water added.  The Meringue powder
  gives it the "egg white" taste that is typical of Orange Julius's.

  mona
Newsgroups: rec.food.drink
From: roger@phoenix.Princeton.EDU (Roger Lustig)
Subject: Re: Red Wine from Bordeau, French ?.
Originator: news@nimaster
Organization: Princeton University
Distribution: la
Date: Thu, 13 Aug 1992 20:33:20 GMT

In article <7837@lee.SEAS.UCLA.EDU> 
giao@harpo.seas.ucla.edu (Giao N. Tran) writes:

>     Greeting !...

>     Would any one know where to get red wine which is produced
>     in Bordeau, French ?.  Thanks.

Any liquor store that sells French wine at all will have at least some
Bordeaux.  (The 'x' is on the singular...)  This is one of the two great
growing regions for French wine; the other is Burgundy.  

France has a controlled-name system, i.e., some of the words on the
label have legal meanings.  If the word "Bordeaux" appears, it's
Bordeaux.

But some regions *within* B. have their own controlled names.  Regions:
Medoc
St.Emilion
Pomerol
Graves (mainly wihtes, a few famous reds)
Sauternes (sweet whites)
Barsac (ditto)
Entre-deux-Mers (whites)

To top this off, each village in the Medoc has its own controlled name:
St. Estephe
Margaux
Pauillac
St.Julien
and some sub-regions: Haut-Medoc, Listrac, Moulis.  

Then there are some fringe regions, e.g., Cotes de Bourg, Fronsac, etc.

Confused?  Don't be.  All these wines should be in the same part of the
store, and about 99% of them will be in the same shape bottle:
sylindrical with a short neck (the "high shoulders" style).  Burgundy
comes in bottles with a long, almost conical neck ("low shoulders"), as
does most other French red wine.

Now the bad news: the price.  Better red B. takes a while to mature, and
is expensive even before that; finding a fully matured bottle you can
afford is unlikely.  Buy a few, though, and get used to the style of
wine in the meantime by drinking California Cabernet Sauvignons and
Merlots in the meantime.  After all, those are the basic grape varieties
of Bordeaux, too.  (Of course, basic wines, those not from a specific
chateau, will be cheaper, and often ready sooner; but they also don't
usually distinguish themselves as well.)

(I had the 1988 Fetzer Barrel Select Cab. the other night with lamb.
Terrific right now, plenty of future, imho.  Great value at < $9.)

Enjoy!

Roger
Newsgroups: rec.food.drink
From: 6500derk@ucsbuxa.ucsb.edu (Derek)
Newsgroups: rec.food.drink
Subject: Espresso/Capp. Suggestions
Keywords: espresso
Date: 6 Aug 92 06:27:19 GMT
Distribution: rec.food.drink

I just got my Krups esp/capp machine.  Has anyone
got some good beginners tips (e.g. quality espresso
beans, frothing, etc.....)

If anyone is willing to communicate on an occasional
extended basis, that would be great!  You can write
me directly instead of replying to the newsgroup.
(I'll help you on your math homework if you want!)

Talk to me you pros out there.

Thanks

Derek
6500derk@ucsbuxa.ucsb.edu

Newsgroups: rec.food.drink
From: m14430@mwunix.mitre.org (Lawrence Larson)
Subject: Re: Red Wine from Bordeau, French ?.
Organization: The MITRE Corporation
Distribution: la
Date: Thu, 13 Aug 1992 18:50:59 GMT

>     Greeting !...

>     Would any one know where to get red wine which is produced
>     in Bordeau, French ?.  Thanks.

and salutation! There is no red wine produced in Bordeau, French. All
wine is produced in Shira, Aussie, then dyed various colors and shipped
by surface kangaroo to various bottling plants around the world. French
produces labels only, except for Sautern, which is derived from the
exhaust fumes at the Le Ma 24 hours.

Sorry - it's been a bad day.   8'(


Newsgroups: rec.food.drink
From: winalski@adserv.enet.dec.com (Paul S. Winalski)
Subject: Re: Red Wine from Bordeau, French ?.
Reply-To: winalski@adserv.enet.dec.com (Paul S. Winalski)
Organization: Digital Equipment Corporation, Nashua NH
Distribution: la
Date: Thu, 13 Aug 1992 16:58:13 GMT


In article <7837@lee.SEAS.UCLA.EDU>,
giao@harpo.seas.ucla.edu (Giao N. Tran) writes:
|>
|>     Would any one know where to get red wine which is produced
|>     in Bordeau, French ?.  Thanks.

From the address in your posting, I assume you are located in the U.S.A.
If so, just about any fine wine store will carry Bordeaux.  Ask your local
wine merchant.

--PSW
Xref: sparky rec.food.drink:2662 rec.food.cooking:15012
From: charleen@ADS.COM (Charleen Bunjiovianna)
Newsgroups: rec.food.drink,rec.food.cooking
Subject: Re: Waring Bar Blenders
Date: 21 Aug 92 16:59:04 GMT
Distribution: na
Organization: The Original Estrogen-Crazed Lust Bunnies

In article <1992Aug21.154051.5394@scifi.uucp> njs@scifi.uucp (Nicholas J. Simicich) writes:
>
>While I was there, I bought a liter of strawberry daquiri mix (sort of
>a strawberry syrup with lots of strawberry pulp in it) for $3.15, and
>a gallon of sour mix (Mi-Lem equivalent) for $5.53.  The true
>Strawberry Daquiri afficionados tell me that I'm missing the boat, and
>I should be using fresh strawberries and simple bar syrup.  I have no
>taste, I guess. :-)

Reminds me of my favorite recipe for strawberry margaritas.  This is worth
buying an ice crusher for, if you make frozen drinks.

4 cups crushed ice
3 oz. tequila
2 oz. Rose's lime juice
1 oz. triple sec
1 (?-oz.) container frozen strawberries in syrup (sorry, I don't know
  the measure, but it's one of those little rectangular boxes where the
  lid pries off)

Put ice in blender, add frozen strawberries, pour tequila, lime juice
and triple sec over all, and whir until it's the consistency you want.
We liked them a little on the thick side.

Charleen

 
--
In school, every period ends with a bell.  Every sentence ends
with a period.  Every crime ends with a sentence.
Newsgroups: rec.food.drink
From: gfl@hera.uucp (22402-lenahan)
Subject: Re: Help with Cognacs
Organization: Bellcore, Livingston, NJ
Date: Wed, 12 Aug 92 17:22:09 GMT
Summary: Hardy, Delamain

(Edward Scott Meadows) writes:
> Can anyone suggest a good cognac for under (say) $60?  I am looking
> for a gift and know very little about cognacs.

I can suggest two offhand:

Delamain "Pale and Dry", about $40, is an unbeleiveably good
mid-priced Cognac.  Traditional Style, and fair availability.

Hardy VSOP is an unusual Cognac, stronger flavors, less
dominant grape-derrived taste.  About $30.

For $90 ish, you can step up to Delamain's Tres Venerable.
Oh, my!

Have you also considered a good single malt scotch?  Same
distilling method as Cognac, a bit stronger, maybe.

There are several fabulous single malts for $40 or less.
e-mail if interested.

Grant
gfl@hera.cc.bellcore.com
From: giao@harpo.seas.ucla.edu (Giao N. Tran)
Newsgroups: rec.food.drink
Subject: Red Wine from Bordeau, French ?.
Date: 13 Aug 92 03:05:40 GMT
Distribution: la
Organization: School of Engineering and Applied Sciences, UCLA


     Greeting !...

     Would any one know where to get red wine which is produced
     in Bordeau, French ?.  Thanks.

---G.T.