by jgnat 28 Replies latest jw friends
Mrs Ozzie has done much the same thing and then looks incredulously at me when I point out that the wine was for drinking, not saucing!!
Well, all those sophisticated cheffy types on those cooking shows always say "Don't cook with a wine you wouldn't drink"; Mrs Ozzie is obviously paying you a great compliment: you are obviously a superb sourcer of ingredients!
Ozzie, you probably agree with W.C. Fields: "I always cook with wine; sometimes, I'll even add it to the food!"
LOL @ Steph (again) !
Glad you're in good form, my friend.
Cheers, Ozzie
Hello Ozzie,
How does one go about getting on said Xmas list?
P.S. - Suggestion for wine and cheese pairing: Manchego(Spanish cheese made from sheep milk) with a nice Spanish Rioja. Throw in a few olives and you're good to go.
Well, I'm glad that Ozzie came around to my thread. I'm a little boggled right now. I have enough wine suggestions to last me....the next fifty years!
What kind of wines has my dad made? You're asking a girl who remembers wine from the animal on the label. He did something with blackberries in it, and it was very good.
jgnat, if you like the sweeter varieties, a late-harvest riesling would probably be to your liking. The better LH's come from the Finger Lakes area of New York, Traverse City - MI, and Germany. As Scully brought up, Ice Wines are delicious(the best ones are made with riesling grapes). They are definitely dessert wines - almost syrupy when poured. Not a "wine" you would drink regularly.
As Scully brought up, Ice Wines are delicious(the best ones are made with riesling grapes). They are definitely dessert wines - almost syrupy when poured. Not a "wine" you would drink regularly.
There're also those wines that they allow to "rot" on the vine before crushing. Same deal as the ice-wine - somehow the mould concentrates the sugars in the grapes and the resulting wine is extremely sweet and syrupy. I forget what they're called.
Ozzie, I am extremely envious of people like your good self, who can discern slight differences and nuances in wines. I myself have a very limited vocabulary when it comes to the subject. I figured out a while ago that when wine buffs say "buttery finish", I'm going to experience it as "oily", and it'll coat my tongue like a mouthful of kerosene!
Suggestion for wine and cheese pairing: Manchego(Spanish cheese made from sheep milk) with a nice Spanish Rioja. Throw in a few olives and you're good to go.
Now that's something I'd like to try! I've yet to have a decent sheep milk cheese; it's high on my "to do" list. Don't know about the Rioja, but the olives sound great too.
Hello Steph,
I'll be expecting you.
Nvr
G'day Steph dear friend,
There's nothing special or even anything to envy. Put it like this, a wine, alyhough a liquid, is not like a can of Coke, say, or any other soft drink, where one can tastes thye same as another. Instead, a wine made in a particular way one year may not be the same as another - it all ha to do with the grapes, the soil, the weather etc. So a shiraz from 2003 may be heavier or lighter or whatever than a shiraz from the same winery in 2006. The same goes for different areas and so on and so on.
So, loosen up those taste buds, settle back with a good book or good company and ..............enjoy!
Cheers, Ozzie
There're also those wines that they allow to "rot" on the vine before crushing. Same deal as the ice-wine - somehow the mould concentrates the sugars in the grapes and the resulting wine is extremely sweet and syrupy. I forget what they're called.
My memory was jogged today: the "rot" is called "noble rot". Still can't remember the wine name, however...
