Reagan's dirty tricks... liberal parol... you decide...

[Martlet]

I really don't know that much about wine.  I'd like to learn, though.  Maybe I'll take a class.  I mostly drink California and Australian wines.

[Gunslinger]

I'm not sure if its really wine but I like port wine.....for some reason it just tastes like alcohol to me who is normally a whiskey or vodka drinker.  Other than that i'm not a big wine conosure

[Gadfly]

I'm guessing Boones Farm and Google for most of the "wine connoisseurs" on this thread, French ladies excepted.

[majic]

Originally posted by Gadfly
I'm guessing Boones Farm and Google for most of the "wine connoisseurs" on this thread, French ladies excepted.

Not necessarily so.  I worked as an assistant manager of a liquor store with an extensive wine dept. for three years.  Didn't know crap before that though.

However, if it makes you feel better, I did Google Caymus' web site.

[majic]

Originally posted by Gunslinger
I'm not sure if its really wine but I like port wine.....for some reason it just tastes like alcohol to me who is normally a whiskey or vodka drinker.  Other than that i'm not a big wine conosure

IIRC that is because it is "fortified".  i. e.- extra alcohol is added, though I am unsure of the process.

[FUNKED1]

I don't like wine that much, but I guess the stuff made where I live is pretty good.  http://www.livermorewine.com/history.html

[FUNKED1]

Originally posted by Eagler
wife receives a monthly shipment from an Italian winery outside San Fran - she looks forward to it

What's the name of the winery?  I may know the proprietors.

[Hortlund]

Originally posted by straffo

Steve what is your prefered meal ?
if it's a swedish thing please give me a link to the recipe I'm pretty  ignorant of scandinavian cooking (except the finnish one but you're not finnish )

Hmm, some form of cooked pig or cow. My favourite...Im not sure how to translate it though... fillet of pork? Served together with rice and sause bearnaise and some salad mmmmmmMMMmmm

[straffo]

Multi-reply
I concatenate some posts to preserve place

Originally posted by Udie
ruined me from wine in 1984 when I was 15.  I still can't even hardly smell any wine or champain without gagging.

Dohhh
It's the age I started tasting wine ... (and champagne is not a wine IMO) try some sweetened (?) white wine like : sancerre ,Sauternes,Montbazillac, Cadillac or if you won loto : Eiswein/Yquem

It's time to start another try : for wine is supposed to be something shared with friends and a good meal nothing more fancy or complicated.

Originally posted by lazs2
so Regan had something to do with Libyan wine?   I didn't know they even made a wine in libya.    sonds like something made up from some whacko liberal french wine site.

I think Regan was responsiible for California wine but he claims he can't remember.
lazs

Dunno for Libya but Algeria was producing pretty strong and good wine before de-colonisation.

Originally posted by Martlet
I really don't know that much about wine.  I'd like to learn, though.  Maybe I'll take a class.  I mostly drink California and Australian wines.

Not a bad choice IMO,Californian wine are good .
Did you try the Jolimont ?,I tried this week it's what I call a "gentle" wine perhaps a bit short but good enought.

Originally posted by Saurdaukar
You know, Ive been been meaning to learn more about wine.  I like certain red's - but I dont know much about the history or the culture associated with wine.

Could anyone recommend any good books?  Wine Snobbary for Dummies or something?

Common answer for Horlund, Martlet and Saurdaukar : I discuted this with my wine club friends, we agreed that learning wine is a pretty long process a class won't fullfill .

So you would better start by looking-up for a wine club in your area if there is none go to a wine shop and ask for both the wine and the appropriate meal.

Our suggestion is the following : cooking ,wine and friendship are extremly linked together (as least for us )

Choose a meal according to your taste (white/red meat ,poultry fish ...) then lookup for a recipe on GOD or try a to find an online recipe repository .

Next look up the wine (or ask me I'll try to help) learn about this wine : how to serve , history , region etc ...

Invit some 4/6 friends and share your impressions about both the cooking and the wine and select the friend would will make the following degustation .

I'll try to post within the next week a complete menu with wines not to expensives and with not to hard to find ingredients

[straffo]

Originally posted by Hortlund
Hmm, some form of cooked pig or cow. My favourite...Im not sure how to translate it though... fillet of pork? Served together with rice and sause bearnaise and some salad mmmmmmMMMmmm

Look like your a good candidate for a "filet mignon"

[straffo]

Can you have cider or Roquefort ?

[Hortlund]

Cider -yes.
If Roquefort is a cheese of any kind, then very much no!

[CyranoAH]

French wines, bah, can't even begin to compare to a Rioja (for red wine) or an Alvariño or a White from El Penedes.

Even Cava tastes better than Champagne.

C'est pas trop tard pour toi, Straffo, croisse les Pyrenées and vit "com cal"

Daniel

[straffo]

Allright here we go ,
you will need :
1/2 liter cider
2 shallots
1 onion
300 g filet mignon de porc
olive oil
pepper
slatz


Cut in little bit onion and shallots
Pour some olive oil ( 1/2 soup spoon) in a "sauteuse" (a kind of stove but with a bit more edges)


Make gold (gild ?) the pork + shallot + onion (wait till the onion is translucent) with a medium heat.

Add salt + pepper + cider ,cover the stove then wait about 30 minutes (still at medium heat) and start preparing the side.

When the sauce as reduced , cut the filet in slice (1-2 cm thick) pour some Calvados and fire it (be prudent with the flame don't burn yourself.
If you don't have put cream instead,well ... even if you have Calvado put cream it's a recipe from cream-land (Normandy )

You can serve it with fresh pasta ,potaoes sauté or better IMO with a mix of sauté potatoes and sauté apple (in a 1/3 apple ,2/3 potatoes proportion).
Use salted butter for the sauté if you can it's better.

Serve with cider or a Coteau du Layon for exemple .



GOD helped me translate this post
baaaaaaaaaaaaahhh Daniel
I wil see next year