Text 16290, 56 rader
Skriven 2007-06-04 20:08:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: SPORTY 611
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 GJ> enquiring nature, old Mac Cleggett did some nifty grafting, and
 GJ> propogated the strain to get a decent quantity of this bronze mutant
 GJ> grape for the family to experiment with.  It is now used for the
 GJ> "Malian Sparkling Bronze Cabernet Sauvignon"

I've seen discussion of this; I didn't know exactly what
to think. It's entirely possible that these grapes could
produce decent wine, but I wonder why the wine should be
substantially different from those made from regular red
grapes with limited contact of juice with skins (i.e., a
normal rose type of wine). 

 GJ> has been expanded to 5 Hectares of vines, and made into an excellent,
 GJ> full-bodied white wine, "Shaliston White Cabernet Sauvignon" (also
 GJ> named after family members).  Tasters have described it as "fejoa",
 GJ> and "tropical fruits".  I liked it very much.

Interesting this, too, which would seem to indicate that
the contributions of the skin pigments to flavor must be
as great as that of the grape juice itself. One wouldn't
accuse any red Cabernet (or any red wine except possibly
Pinot Noir) of having a "feijoa" flavor or anything like
it.

Speaking of sport, if you (or anyone else reading) would
be in this neighborhood Tuesday, the 31st of July, there
is Belly Buster Night at the BaySox, where a full-priced
ticket comes with a "free" dose of popcorn, peanuts, and
a 30.5-cm-long hotdog, which comes with an assortment of
condiments that may amuse you.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Hot Dog Relish
 Categories: Relishes, Vegetables, Preserve
      Yield: 8 pints

      3 lb Sweet Red Peppers *                 1 ts Mustard Seeds
      3 lb Sweet Green Peppers *               1 ts Dry Mustard
      3 lb Onions, Peeled                      1 ts Celery Seeds
      4 c  Cider Vinegar                       2 tb Salt
    1/2 c  Sugar

  *  Peppers should be seeded.

  Put the vegetables through the medium blade of a food chopper.  Cover the
  vegetables with boiling water, let stand for 15 minutes, and drain well.
  Add the remaining ingredients, bring to a boil and cook for 10 minutes,
  stirring occasionally.  Turn into hot jars and seal.
  Makes 8 Pints. Source unknown

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