Text 20709, 87 rader
Skriven 2009-02-11 08:35:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: VARIOUS 209
===================
 GJ> but Michael Hill Smith is, I think, a wine advisor to Qantas.

I was guessing some scion of the Barossa Hill-Smiths, who seem
to have made their marks on the wine industry.

 Anyway,
 GJ> it is obviously one of those ancient "Companies" that the Poms are so
 GJ> fond of, and not necessarily the arbiter of wine quality.  After all
 GJ> what would the poor Brits know about making wine, stuck there in their
 GJ> cold, wet islands, far from the sun-drenched vineyards of the Barossa?

They're the arbiter of wine quality. No question. They made the
rules. The reason, of course, is that having that cold, wet
climate, the Brits had to buy in their product, largely from
Bordeaux at first. Merchants, if you think about it, have the
opportunity for far wider experience than makers; this obtained
especially in the days before air travel.

 GJ> "The Cold Duck fad came to Australia from the USA, where it was at one
 GJ> stage the best selling wine in America.  It was "invented" by Harold
 GJ> Borgman, the owner of Pontchartrain Wine Cellars in Detroit, in 1937,
 ML> So you are claiming that we should appreciate sparkling Shiraz
 ML> because it's an evolution of an American bad idea?
 GJ> If you read the references you would have seen that the American Cold
 GJ> Duck was an odious aberration which came many decades after the first
 GJ> Australian sparkling shiraz began winning awards.

Where was reference to awards, which themselves may well not have
meant much: "Best Sparkling Shiraz," I mean, what's the competition
like?

 GJ> I have to admit you are not alone in your lack of appreciation of
 GJ> sparkling shiraz, as I have had a similar reaction from some visiting
 GJ> Brits, who after being given some, obviously struggle to find words to
 GJ> politely describe it.

Stuff is weird, no getting past that. There was one that I
tolerated well, from, of all places, Knappstein; can't say
I liked it, particularly, but I drank near on a whole glass.

 ML> Or the classic Chateau Margaux mixed fifty-fifty with Coca-Cola.
 GJ> You move in strange circles.
 ML> A famous drink.
 GJ> I admit my ignorance of most mixed drinks, but the only way I have
 GJ> found of making Coca-Cola palatable is to dilute it with OP rum.  I
 GJ> can't imagine Cocola's addition improving any other reputable drink.

My original point being that the acid, tannic, slightly sweet,
slightly disgusting, carbonated natures of both beverages being
of a piece.

 ML> she was perfectly happy watching us eat various peculiar things
 ML> (and to her all seafood is peculiar things); I am sure I would
 ML> not have been forbidden to eat the heads, only these were not
 ML> included on the plate.
 GJ> How strange!  Or was that done out of consideration for the delicate
 GJ> foreign sensibilities?

Yes, it was a place largely frequented by American touristers.

 GJ> you find that you had happier joints in Singapura than frigid USA?
 ML> Quite the contrary. Being used to a certain temperature, they
 ML> were much less happy at the other temperature, some 25C warmer.
 GJ> See above comment.

Many people accustomed to cooler climes encounter unpleasant
effects, including the swelling of various body parts unaccustomed
to same, when they find themselves in the sultry tropics.

Ro-Tel salsa
cat: sauce, snack
yield: 1 1/2 c

1 cn Ro-Tel tomatoes (10 oz), drained
1 bn scallions, minced
1 lg tomato, chopped
1 ts salt
6 Tb lime juice or to taste

Combine all ingredients. Cover and refrigerate at least 5 hr.

from Ro-Tel can


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