HDTenEightyP/NetNews huggingface dataset:
From: shawn@monitor.com
Subject: Software for Wine Collection Mgmt
Reply-To: shawn@monitor.com
Organization: Monitor Company / IE
Date: Fri, 8 Jan 1993 21:12:45 GMT

I need a piece of software for Macintosh that can manage a wine collection.   
The twist (I think it's a twist) is that it should be able to tell me (based  
upon entered data) what wine in my collection is at the peak of the  
'drinkability' curve (excuse my ignorance of the terminology).  Most  
specifically you'd want to be able to say "Hey, which wine would be THE BEST  
today".

I think I remember seing a post of software packages - could someone repost or  
reply to me directly?

Thanks!
-- 
Shawn Broderick
Monitor Company / Information Engineering
Director, BCS NeXT
shawn@monitor.com
From: herpst@b56vxg.kodak.com (dan herpst)
Newsgroups: rec.food.drink
Subject: FORSALE:  Wine Collection
Date: 7 Jan 93 17:49:00 GMT
Organization: Eastman Kodak Company, Rochester NY
News-Software: VAX/VMS VNEWS 1.41

I have collected wine for the last few years and
now I have decided to give up my hobby for another.

It is abot ten to fifteen cases of reds and whites,
with a few bottles of champange and other oddities.

I'm in Rochester,NY and would be willing to deliver 
it in the upstate area. I would be interested in trading 
some or all for computer equipment, such as SIMMs, SCISI
hard drives >300mb, large monitor. I'm setting up a UNIX PC.

If you are interested of have any ideas on how i can get
rid of this, or what is a fair price. I have to get rid of 
this by the end of the month. Please drop me a 
note or give me a call...

Thanks,
Dan Herpst
716-588-4973 work
716-461-2360 home
Newsgroups: rec.food.drink
From: sce4350@ritvax.isc.rit.edu (Ernst_Guy)
Subject: Bloody Mary
Reply-To: sce4350@ritvax.isc.rit.edu
Organization: Rochester Institute of Technology
Date: Fri, 8 Jan 1993 23:21:14 GMT


I have my own recipe for Bloody's I'd like to share :

	1-1/2 oz. Vodka
	6 oz. V8
	Tbsp.  A-1 sauce
	Dash Worstershire sauce
	Celery salt, Coarse Black pepper
	Crushed ice
	Garnish with celery stalk

The A-1 is really great with this drink.  If you haven't
tried it I urge you to.  BTW, IMHO, V8 really makes
a drink superior to one that uses plain tomato.

Have a good weekend everyone !  :]


Newsgroups: rec.food.drink
From: edm@verdix.com (Ed Matthews)
Subject: Sources for Wine Glasses
Organization: VERDIX Corporation
Distribution: usa
Date: Fri, 8 Jan 1993 14:14:21 GMT

Well, through too many tastings and parties, my wine glass supply has
dwindled.  I'm looking for sources for reasonably priced claret and
hock glasses.  I'm looking for long stems, big tulip-shaped bowls, 
and thin, clear glass.  Any ideas gratefully appreciated.

-- 

Ed Matthews                                                edm@verdix.com
Manager, APSE Development
Verdix Corporation Headquarters                            (703) 318-5800
Newsgroups: rec.food.drink
From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund)
Subject: Re: Sloe Gin
Organization: Lockheed Missiles and Space Co.
Date: Fri, 8 Jan 93 22:18:13 GMT

In article <C0JpJL.4qz@bailgate.gpsemi.com> milnes_j@lincoln.gpsemi.com (James A Milnes) writes:
>
>Here in the United Kingdom we have a drink called "Sloe Gin".This is
>where the gin is made with the addition of 
>the juice of sloeberries to give it it's purple appearance.Unlike
>gin,Sloe gin is very sweet and can be drunk on it's
>own without tonic or any other mixer.Sloe gin is made commercially by
>distillers such as Gordon's and Hawker's but
>I find that home made sloe gin is much nicer,does anybody else apart from
>the british have experience of this drink
>or any suggestions on alternative methods of home distilling.Also if
>anybody wants the recipe,E-mail me and I will 
>send it to you,but you must have access to sloeberries otherwise you
>might as well give up before you start.
>

its been a long time sine I've thought of sloe gin - there used be be
a popular drink around called a sloe gin fizz which I think was
just the sloe gin & some soda water (spritzer)

I'm interested in the recipe


-- 
________________       __        ________________   "They that can give up
\_________      \     /_ \      /      _________/  essential liberty to 
 \_________      \_____/  \____/      _________/  obtain temporary safety
  \___________________      __________________/  deserve neither liberty 
                     /______\                   nor safety."  
ALL disclaimers apply ....                           --Benjamin Franklin
From: sg@monsoon.com (Sunil Gupta)
Newsgroups: rec.food.drink
Subject: Re: Champagne codes
Date: Tue, 05 Jan 93 11:56:28 EST
Organization: Monsoon Software, Inc. +1 (410) 235-2365

wcsjc@alfred.carleton.ca (John Coughlin) writes:

> In <1993Jan4.212548.14616@rtsg.mot.com> iott@rtsg.mot.com (Joel K. Iott) writ
> 
> >So what does "Blanc de Noir" mean, anyway?  Champagne seems to be full of
> >mis-labels (marketing genius?)
> 
> It refers to a white wine made from Pinot Noir.  And yes, it is a Franco-
> marketroid term.

If by that you mean it's a newly-invented term used only for marketing
purposes, I would disagree. There is a great deal of difference
between the three types of Champagne: Blanc de Blanc, Blanc de Noir, and
Rose. While I enjoy all three styles, I like to know what I'm purchasing.

Sunil Gupta
Monsoon Software, Inc.
sg@monsoon.com
From: ecoman1@epas.utoronto.ca (Lee Bailey)
Newsgroups: rec.food.drink
Subject: Decanter Bordeaux Index
Keywords: wine, wine auction prices, investment in wine
Date: 10 Jan 93 17:26:56 GMT
Organization: University of Toronto - EPAS

The Decanter Bordeaux Index, which measures monthly changes in auction
prices of leading chateaux, has been published by Decanter magazine
since August 1978.  I am engaged in a research/recreation project to
measure returns to investment in Classified Growths.  I have collected
data going back to the early 80's but unfortunately the magazines
reporting the index for Jan:1990 to Dec:1990 have gone to binding at
our library.  Is there a subscriber to Decanter Mag who would post or
email me the 12 numbers that I am missing?
Newsgroups: rec.food.drink
From: iott@rtsg.mot.com (Joel K. Iott)
Subject: Champagne codes
Organization: Motorola, Inc.
Date: Mon, 4 Jan 1993 21:25:48 GMT

[From rec.humor]

In article <1993Jan4.173644.21511@choate.edu> dsohl@spock.uucp (Daniel Sohl) writes:
>Roger Taranto writes:
>>Have you seen the commercial for the new champagne
>>from Tott's called "Blanc de Noir"?  It shows a group
>>of people oohing and aahing over the name without a
>>clue as to what it means.  Are there really people
>>who believe that if it has a French name it must be good?
>
>For those of you who do not know, might I point out what "Blanc de Noir"
>means?
>"White of Black"
>
>Terrible, isn't it?
>

So what does "Blanc de Noir" mean, anyway?  Champagne seems to be full of
mis-labels (marketing genius?)

Champagne Translations I know 

Asti Spumante      Italian sparkling wine, very sweet

"Extra Dry"        a little sweet

Brut               dry (french "strong"?)

Blanc de Noir      "white of black(s)???"

--
Joel Iott
From: jason@ab20.larc.nasa.gov (Jason Austin)
Newsgroups: rec.food.drink
Subject: REQUEST: Trendy drink recipies
Date: 4 Jan 1993 21:15:33 GMT
Organization: NASA Langley Research Center, Hampton, VA  USA
Reply-To: Jason C. Austin <j.c.austin@larc.nasa.gov>
NNTP-Posting-Host: ab20.larc.nasa.gov


	I'm looking for some drink recipies that seem to be newer than
any bar guide I've looked at.  I put what I think is in it in
parathesis, but don't know any amounts:

Chocolate Covered Banana (Creme de Cocoa, Creme de Banana, Vodka, cream)
Burnt Toasted Almond 
Fireball (Cinnamon liquor)


	Can someone tell me the right way to make these?  Thanks.
--
Jason C. Austin
j.c.austin@larc.nasa.gov

Newsgroups: rec.food.drink
From: smmyers@foghorn.srv.pacbell.com (Sean Myers)
Subject: Re: REQUEST: Trendy drink recipies
Organization: Pacific Bell OSSEM
Date: Tue, 12 Jan 1993 00:22:43 GMT

JOLLY RANCHER:

1 Part Sweet&Sour
1 Part Midori
Splash of sweet and sour


RED HOT:

1 Part Damn Hot Schnapps
1 Part Tequila
Dash of Tabasco(sp) sauce


Enjoy,

       _____  _____   ___   __  _       __  __ _____ ____  _____  _____ 
      |   __||   __| /   \ |  \| |     |  \/  |\ | /|  __||     \|   __|
      |__   ||   __||  ^  ||     |     |      | | | |  __||  ^  /|__   |
      |_____||_____||__|__||_|\__|     |_|\/|_| |_| |____||__|__\|_____|
  -+=+--+=+--+=+--+=+--+=+--+=+--+=+--+=+--+=+--+=+--+=+--+=+--+=+--+=+--+=+-
  + Sean M. Myers (smmyers@foghorn.srv.PacBell.COM) | WANTED...             +
  = Systems Analyst                                 |                       =
  + Operator Services                               |                       +
  = Software Engineering and Maintenance            |                       =
  + Pacific Bell (SRV complex) CA. USA              |                       +
  -+=+--+=+--+=+--+=+--+=+--+=+--+=+--+=+--+=+--+=+--+=+--+=+--+=+--+=+--+=+-
Newsgroups: rec.food.drink
From: iott@rtsg.mot.com (Joel K. Iott)
Subject: Re: Champagne codes
Organization: Big Mo.
Date: Tue, 5 Jan 1993 23:24:45 GMT

In article <1iaogiINNl33@agate.berkeley.edu> spp@zabriskie.berkeley.edu (Steve Pope) writes:
>
>Of course if the sparkling wine in question is not Champagne,
>then "Blanc de Noir" might be used more fancifully.
>But if the sparkling wine in question is not Champagne,
>I generally don't drink it in the first place so why should I
>care.
>
>
>>Asti Spumante      Italian sparkling wine, very sweet
>
>   "Asti Spumante" is not Champagne.
>

So, which Champagne do you like better?  "Andre" @ $3 or "Cooks" @ $3.50 ??  
Or you opt for the non-alcoholic Champagne? "Welch's ???"

Oh no...  My vision is clouding over...  Maybe that bottle of Thunderbird I
drank has something to do with it.  Oh, well, gotta go, I've got a bottle
of MD 20/20 waiting for me.  Uuuuuuuurp!  Looks like I'm gonna have a "rerun"
of the Thunderbird! 

(sarcasm, yes I know only real Champagne comes from France.)

Newsgroups: rec.food.drink
From: lfd@cbnewsm.cb.att.com (Lee Derbenwick)
Subject: Re: Instant Coffee
Organization: AT&T
Date: Mon, 11 Jan 1993 17:07:31 GMT

In article <1993Jan11.150234.19777@osf.org>, bsmith@osf.org () writes:
> [ ... ]  Could it be that
> somewhere exists some kind of instant that at least resembles something
> drinkable? I'd like to get some for Dear Old Dad if there is.

Brown Gold freeze-dried isn't bad, though it can be hard to find.
I would suspect that any other 100%-Columbian freeze-dried wouldn't
be too bad either, though I don't know if they exist.  :-(

 -- Speaking strictly for myself,
 --   Lee Derbenwick, AT&T Bell Laboratories, Holmdel, NJ
 --   lfd@cbnewsm.ATT.COM  or  <wherever>!att!cbnewsm!lfd
From: jshouman@ccwf.cc.utexas.edu (Joan-Marie Shouman)
Newsgroups: rec.food.drink
Subject: Re: Hangover Cure? Please?
Date: 11 Jan 93 00:17:03 GMT
Organization: The University of Texas at Austin, Austin TX


The eating-and-drinking-water-before-and-during-alcohol-consumption idea is
great -- for those who plan their evenings.  

For those of us who do things on the spur of the moment:  I've discovered 
that a sizeable glass of juice and some ibuprofin before bed will do the 
trick nicely.  


-- 
___________________________________________________    	      
Joan-Marie Shouman	      |non cogito ergo	   
(jshouman@ccwf.cc.utexas.edu) |non sum :)	   
___________________________________________________ 
Newsgroups: rec.food.drink
From: roger@crux.Princeton.EDU (Roger Lustig)
Subject: Re: Hangover rhyme (was Hangover Cure?)
Originator: news@nimaster
Reply-To: roger@astro.princeton.edu (Roger Lustig)
Organization: Princeton University
Date: Fri, 8 Jan 1993 16:05:14 GMT

In article <1ik1v0INNn9j@cat.cis.Brown.EDU> plutchak@pilsner.geo.brown.edu (Joel Plutchak) writes:
>In article <1993Jan7.222927.20780@etnibsd.uucp> vsh@etnibsd.uucp (Steve Harris) writes:
>>In article <1993Jan5.132144.62472@cc.usu.edu> slh4r@cc.usu.edu writes:
>>>Also I have heard the rime -- Beer before liquor never sicker and liquor before
>>>beer nothing to fear.

>>Funny, the version I heard was:

>>	Beer on whisky, very risky,
>>	Whisky on beer, all clear.

>>(where "on" == "on top of" == "after").

>>Note that this mnemonic is the reverse of yours --  I guess we need to
>>perform an experiment to determine which is correct ;-)

>  And I originally heard the rhyme auf Deutsch, something to do with
>Bier und Wein.  I think it had the first meaning above, i.e. drinking
>beer after wine is OK, while the reverse is not.  Can any of our German
>friends out there provide the rhyme (and translation, since my German is
>worse than rusty)?

  Bier nach Wein--lass es sein.
  Wein nach Bier--das rat' ich Dir.

In other words, beer first is better.  We *do* need to sort this out 
empirically; can we get funded, do you suppose?

Roger "As long as you're up, get me a grant"  Lustig


Newsgroups: rec.food.drink
From: michael@monitor.com (Michael Johnson)
Subject: Turkish coffee (was Re: proper coffee amount per cup...)
Reply-To: michael@monitor.com (Michael Johnson)
Organization: Monitor Company / IE
Date: Sat, 9 Jan 1993 19:40:26 GMT

[lots o' stuff removed]

I may have missed some of this thread, but could someone explain, in English,  
the distinguishing characteristics of Turkish coffee?  From what I'm hearing,  
if you experience Turkish coffee you will immediately fall in love with it  
and become an insufferable Turkish coffee snob ;-)

Michael Johnson
michael@monitor.com
Newsgroups: rec.food.drink
From: winalski@adserv.enet.dec.com (Paul S. Winalski)
Subject: Re: Champagne codes
Reply-To: winalski@adserv.enet.dec.com (Paul S. Winalski)
Organization: Digital Equipment Corporation, Nashua NH
Date: Tue, 5 Jan 1993 18:57:48 GMT


In article <1iaogiINNl33@agate.berkeley.edu>,
spp@zabriskie.berkeley.edu (Steve Pope) writes:
|>
|>iott@rtsg.mot.com (Joel K. Iott) writes:
|>
|>>So what does "Blanc de Noir" mean, anyway?  Champagne seems to be full of
|>>mis-labels (marketing genius?)
|>
|>Actually, although there may be some fraud, Champagne labeling
|>is pretty strict -- there is no LEGAL mis-labeling.
|>
|>Blanc de Noir means the wine is made entirely from
|>Pinot Noir (one of the allowed grape varieties for
|>Champagne -- the others being Chardonnay and Pinot
|>Menieure (sp?) )

"Blanc de noir" means "white from black" and refers to a white wine made
exclusive from dark grapes, which in Champagne means pinot noir or pinot
meunier (sp?).

There's also "blanc de blancs", which is Champagne made exclusively from
white grapes (which in practice means chardonnay, although there are a couple
of other very minor and rare white grape varieties legally allowed in
Champagne).

|>Of course if the sparkling wine in question is not Champagne,
|>then "Blanc de Noir" might be used more fancifully.
|>But if the sparkling wine in question is not Champagne,
|>I generally don't drink it in the first place so why should I
|>care.

You're missing out on some good stuff at reasonable prices, then.  Michel
Tribaut's sparkling Brut (a methode champanoise sparkling wine from Monterey,
CA) can hold its own against any of the nonvintage bruts from the Champagne
houses, at about 1/2 the price.

|>
|>>Champagne Translations I know 
|>>
|>>Asti Spumante      Italian sparkling wine, very sweet
|>
|>   "Asti Spumante" is not Champagne.

Asti Spumante is a sparkling wine made in the Asti DOC in Italy, from muscat
grapes.

--PSW
Newsgroups: rec.food.drink
From: mkenny@cbnewsb.cb.att.com (michael r..kenny)
Subject: Re: Hangover Cure? Please?
Organization: AT&T
Distribution: na
Date: Thu, 7 Jan 1993 04:15:54 GMT

In article <1993Jan5.132144.62472@cc.usu.edu> slh4r@cc.usu.edu writes:
>I have a few Pre-med friends who swear that taking asprin is a no-no because
>they say it actually increases the blood-alchol ratio in the blood (because it
>thins the blood).  Don't know if it is true but they sure swear it is and
>suggest taking a nonasprin pain killer like Tylenol. 
>

I have heard that Tylenol (acetametawhatever) and alcohol is toxic to the
human liver.  You are probably best off using this type of product the 
next day assuming you are not using more alcohol.

Drink lots of water, eat a few bananas and replenish your vitamin b complex.

Mike
From: slh4r@cc.usu.edu
Newsgroups: rec.food.drink
Subject: Re: Hangover Cure? Please?
Date: 5 Jan 93 13:21:44 MDT
Distribution: na
Organization: Utah State University

I have a few Pre-med friends who swear that taking asprin is a no-no because
they say it actually increases the blood-alchol ratio in the blood (because it
thins the blood).  Don't know if it is true but they sure swear it is and
suggest taking a nonasprin pain killer like Tylenol. 

Also I have heard the rime -- Beer before liquor never sicker and liquor before
beer nothing to fear.  This may be close to what a lot of people say about you
should not mix your drinks and just drink one thing.

   "O"            0***}============-       -============={+++0            'O`
   -*-     ". . .a new nation, conceived in liberty and dedicated to      -|- 
    +      the proposition that all men are created equal."--Lincoln       *
   / \      This means that equality is more important--am I wrong?       / \
  =====           Phil D. McElfresh           SLH4R@CC.USU.EDU           =====
From: Linda.Cunningham@p811.f70.n109.z1.fidonet.org (Linda Cunningham)
Sender: Uucp@blkcat.UUCP
Newsgroups: rec.food.drink
Subject: Haute Champagne (was: Re: Champagne codes)
Date: Mon, 11 Jan 1993 22:22:07 -0500

moser@sw.stratus.com (Tom Moser) wrote:

  TM> I find that Domaine Ste. Michelle NV from Washington State is a very
  TM> good sparkling wine. Slightly better than Domaine Chandon and VERY MUCH
  TM> better than Moet & Chandon White star or Veuve Cliquot NV. Domaine Ste.
  TM> Michelle costs about $7 a bottle.
  
We had a bottle for New Year's Eve.  Good, but not better than Domaine Chandon 
Blanc de Noirs, which is our house sparkler.
 
  TM> Moet & Chandon Dom Perignon is somewhat tastier but I would rather
  TM> have 10 bottles of Domaine Ste. Michelle than one bottle of Dom.
  
Given that you could buy 10 bottles of Domaine Ste. Michelle for one bottle of 
Dom.

But then again....
 
  TM> Personally, I would rather drink Busch Light Draft than most
  TM> champagne. Champagne seems like a big waste of money considering the
taste. 

Why drink Busche Light Draft at all?  Just pour it down the toilet and eliminate

the need to be running to the loo all the time.  Colour's about the same....
From: spp@zabriskie.berkeley.edu (Steve Pope)
Newsgroups: rec.food.drink
Subject: Re: Champagne codes
Date: 5 Jan 1993 01:33:06 GMT
Organization: U.C. Berkeley -- ERL
NNTP-Posting-Host: zion.berkeley.edu

iott@rtsg.mot.com (Joel K. Iott) writes:

>So what does "Blanc de Noir" mean, anyway?  Champagne seems to be full of
>mis-labels (marketing genius?)

Actually, although there may be some fraud, Champagne labeling
is pretty strict -- there is no LEGAL mis-labeling.

Blanc de Noir means the wine is made entirely from
Pinot Noir (one of the allowed grape varieties for
Champagne -- the others being Chardonnay and Pinot
Menieure (sp?) )

Of course if the sparkling wine in question is not Champagne,
then "Blanc de Noir" might be used more fancifully.
But if the sparkling wine in question is not Champagne,
I generally don't drink it in the first place so why should I
care.


>Champagne Translations I know 
>
>Asti Spumante      Italian sparkling wine, very sweet

   "Asti Spumante" is not Champagne.


Steve
Organization: University of Illinois at Chicago
Date: Fri, 8 Jan 1993 20:40:50 CST
From:  <U30585@uicvm.uic.edu>
Newsgroups: rec.food.drink
Subject: Re: Hangover cure...

Try vitamin c , B6 , and the amino acid cysteine, _before drinking_.
3 grams of C, 1/2 gram? of B6 and 1 gram of cysteine.  A test done with rats
found that this stuff was sufficient to keep 90% of them alive when given
a dose of alcohol sufficient to kill 100% of unprotected rats.
If it keeps them from dying it should help with a hangover.

reference Shaw and Pearson  LIFE EXTENSION

And of course lots of water.  Couldn't hurt to take this stuff after.

Disclaimer: You have no idea who I am so look it up yourself!
Newsgroups: rec.food.drink
From: knyal@ils.nwu.edu (Jarrett Knyal)
Subject: Re: mulled wine
Organization: Institute for the Learning Sciences
Date: Fri, 8 Jan 1993 22:00:58 GMT

In article <726436816.AA00000@blkcat.UUCP>
Linda.Cunningham@p811.f70.n109.z1.fidonet.org (Linda Cunningham) writes:
>  JF> From: jfarrell@morgan.ucs.mun.ca (James Farrell)
>
>  JF> I have read in numerous books about characters drinking "mulled wine".
>  JF> I looked it up in a dictionary, and it said "heated, sweetened, and
>  JF> spiced". Feeling adventurous, I tried it with a red wine, sugar,
>  JF> cinnamon, and nutmeg, but I would like to know a recipe.

Remember Clarence the Angel asks for mulled wine while visiting  Nick's bar in
"It's a Wonderful Life"?  I think he requests "heavy on the cloves, light on
the cinnamon."
>

Newsgroups: rec.food.drink
From: revillot@ux1.cso.uiuc.edu (Judy Tolliver)
Subject: Re: Sources for Wine Glasses
Followup-To: rec.food.drink
Organization: Dept. of MSE at Illinois-Urbana
Date: Mon, 11 Jan 1993 17:05:39 GMT

I went to Chicago this weekend, specifically to look for wine glasses.  I
wanted some every day glasses that I could stick in the dishwasher and that
would not make my heart stop when broken.  Here's what I found:

The Reidel glasses (14 oz?, $11) were beautiful.  I found them at several
wine shops.  The Williams-Sonoma glasses (11 oz, $9) were also beautiful. 
Either one of these would be my first choice for "good" (i.e., not every
day) glasses.  I didn't like any comparable glasses at Pottery Barn or
Crate & Barrel.  The stem of the C&B glass tapered at the bottom and though
pretty, felt awkward to hold.

What I got were 11 oz "Wine Bouquet" glasses at Crate & Barrel.  They also
had a 15 oz version.  They were $2.50 each.  They had the shape that I
wanted, very similar to the Reidel and W-S shape, but of course they were
thicker, and it was almost impossible to find a flawless glass.  The rim
was beaded, and often had an irregular spot on them, and there was the
occasional bubble in the bowl part, but no mold lines were visible.  I'm
quite happy with them.  For the price, I don't think you can beat them.

--Judy Tolliver
Newsgroups: rec.food.drink
From: jeq@i88.isc.com (Jonathan E. Quist)
Subject: Haute Champagne (was: Re: Champagne codes)
Organization: Lachman Technology, Incorporated, Naperville, IL
Date: Wed, 06 Jan 1993 21:41:45 GMT


Okay, I think this was discussed last month, but I wasn't paying
attention.  So make me drink MD20/20 from a bag.


I know enough about Champagne-style wines to know that I don't like
anything under $10US/bottle - I find some Korbel varieties pleasant,
and find most other inexpensive sparkling wines to be akin to soda pop.
For more than casual celebration, I've found Moet et Chandon quite pleasant.

The Chicago radio market has been invaded by Veiuve (sp?) Cliquot
ads over the past year, which have me curious.  Is it worth it?
(For that matter, how much is it?)  I asked a local proprietor about it
last night, and he said he'd never heard of Cliquot Champagnes (but he
did have another Cliquot variety); he immediately countered by pointing
to a dusty box under the counter, and said he'd sell me an '85 Dom Perignon
for $89.  (Is that a reasonable price?)

So, opinions, please.  I realize that the quality of any wine doesn't
bear a linear relationship with it's price, but which Champagnes do
you find worth the extra price/effort?  I'm not aspiring to become
a connaiseur (even if I could spell it), but I don't want to pay
a lot for imported bilgewater, either.


-- 
Jonathan E. Quist                              Lachman Technology, Incorporated
jeq@i88.isc.com  '71 CL450-K4 "Gleep", DoD #094        Naperville, IL
 __       There's nothing quite like the pitter-patter of little feet,
 \/                   followed by the words "Daddy!  Yay!"
Newsgroups: rec.food.drink