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#16 Sneakeater

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Posted 01 August 2009 - 11:44 PM

If I'm not enjoying wine when I'm seventy, then my nieces and nephews are going to be stuck with a shitload of wine they won't know what to do with.

Or my next wife, who by then should be almost forty.
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#17 Sneakeater

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Posted 01 August 2009 - 11:48 PM

Further research discloses that Chignin is made from the jaquerre grape, Savoie's standard white grape. This is a much friendlier version than other Savoyard jaquerres I've had (although I enjoy those beasts, too).

The wine made from roussanne is Chignin Bergeron.

Who wouldn't know THAT?
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#18 Suzanne F

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Posted 02 August 2009 - 12:15 AM

I thought chignon was a hairstyle.

I don't actually know what a handbasket is -- but whatever they are, singer-songwriters are in the first ones going to hell. -- Sneakeater, 29 March 2018 - 12:06 AM

 

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#19 flyfish

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Posted 02 August 2009 - 12:18 AM

QUOTE(Suzanne F @ Aug 1 2009, 08:15 PM) View Post
I thought chignon was a hairstyle.


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#20 foodie52

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Posted 02 August 2009 - 12:25 AM

This thread makes me sad.
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#21 Peter Creasey

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Posted 03 August 2009 - 12:12 AM

QUOTE(Sneakeater @ Jul 31 2009, 09:42 PM) View Post
I thought I'd start a wine-and-food-at-home thread for people more like me.


This is a good thread!

Talk about fusion...I did it in spades this evening. It is called using up the leftovers.

Fresh green salad (heirloom tomatoes, celery, green onions, cucumber, radishes, red pepper), KFC cole slaw, kung pao fried tofu, peanuts, La Martinique dressing -- all tossed together.

Foregoing topped with chopped KFC fried chicken.

Then homemade oatmeal cookies and chocolate/chocolate chip cookies.

Everything served with Chateau de Valcombe Tradition Costieres de Nimes Syrah Grenache '06.

It doesn't get much better than this on a near 100 degree evening!




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SOAC . . .
. . "for the discreet and refined enjoyment of uncommon wine . .
. . . . and victuals and the companionship accruing thereto" . . . .

#22 Sneakeater

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Posted 03 August 2009 - 03:38 PM

See, with that cole slaw in there, I think I'd have gone with a white.

^^Only half serious, if that isn't obvious.
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#23 Peter Creasey

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Posted 03 August 2009 - 03:50 PM


The "fusion" dinner was hardly wine friendly.


_________________
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SOAC . . .
. . "for the discreet and refined enjoyment of uncommon wine . .
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#24 SeaGal

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Posted 03 August 2009 - 04:25 PM

QUOTE(Peter Creasey @ Aug 2 2009, 05:12 PM) View Post
QUOTE(Sneakeater @ Jul 31 2009, 09:42 PM) View Post
I thought I'd start a wine-and-food-at-home thread for people more like me.


This is a good thread!

Talk about fusion...I did it in spades this evening. It is called using up the leftovers.

Fresh green salad (heirloom tomatoes, celery, green onions, cucumber, radishes, red pepper), KFC cole slaw, kung pao fried tofu, peanuts, La Martinique dressing -- all tossed together.

Foregoing topped with chopped KFC fried chicken.

Then homemade oatmeal cookies and chocolate/chocolate chip cookies.

Everything served with Chateau de Valcombe Tradition Costieres de Nimes Syrah Grenache '06.

It doesn't get much better than this on a near 100 degree evening!



QUOTE(Sneakeater @ Aug 3 2009, 08:38 AM) View Post
See, with that cole slaw in there, I think I'd have gone with a white.

^^Only half serious, if that isn't obvious.
]
laugh.gif
Now one must ask, what is the proper wine to enjoy with KFC?

I love this thread so far.

Jan
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#25 Peter Creasey

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Posted 03 August 2009 - 05:06 PM

QUOTE(SeaGal @ Aug 3 2009, 11:25 AM) View Post
what is the proper wine to enjoy with KFC?


Jan, If you're just talking about the chicken, various red wines! Pinot Noir would work. So would numerous Southern France wines like the one I mentioned above.

As for white wine (less desirable), perhaps a Viognier or Sauvignon Blanc.

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SOAC . . .
. . "for the discreet and refined enjoyment of uncommon wine . .
. . . . and victuals and the companionship accruing thereto" . . . .

#26 Suzanne F

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Posted 03 August 2009 - 09:02 PM

I was also thinking viognier. Except that I don't much like it; usually too soft for me. So I'd go with sauvignon blanc.

Or Côtes du Rhône or dry riesling. wink.gif laugh.gif

I don't actually know what a handbasket is -- but whatever they are, singer-songwriters are in the first ones going to hell. -- Sneakeater, 29 March 2018 - 12:06 AM

 

notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table


#27 Sneakeater

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Posted 03 August 2009 - 09:09 PM

I just think the cole slaw needs something acidic to cut the fat in the creamy mayonnaisey dressing.

Also, in terms of chicken, this wasn't just chicken, this was FRIED chicken. While I'd usually have pinot noir or some such with chicken, to me that crust fried in fat again suggests something light and acidic. I realize I may be in the minority on this latter point.
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#28 Suzanne F

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Posted 03 August 2009 - 09:10 PM

QUOTE(Sneakeater @ Aug 3 2009, 05:09 PM) View Post
I just think the cole slaw needs something acidic to cut the fat in the creamy maionaissey dressing.

Also, in terms of chicken, this isn't just chicken, this is FRIED chicken. While I'd usually have pinot noir or some such with chicken, to me that crust fried in fat again suggests something light and acidic. I realize I may be in the minority on this latter point.


No, I completely agree.

I don't actually know what a handbasket is -- but whatever they are, singer-songwriters are in the first ones going to hell. -- Sneakeater, 29 March 2018 - 12:06 AM

 

notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table


#29 Peter Creasey

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Posted 03 August 2009 - 09:30 PM

QUOTE(Sneakeater @ Aug 3 2009, 04:09 PM) View Post
I just think the cole slaw needs something acidic to cut the fat in the creamy mayonnaisey dressing.


S, There was very little cole slaw in the fusion mixture. It was more of a tossed salad with small quantities of the ingredients otherwise mentioned.

Cole slaw, as you suggest, is a special problem for wines.


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SOAC . . .
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. . . . and victuals and the companionship accruing thereto" . . . .

#30 Sneakeater

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Posted 03 August 2009 - 09:35 PM

I can't tell you how entertaining I find critiquing all our wine pairings for tossed-together plates of leftovers.
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