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Post by imec on Jun 6, 2009 21:27:30 GMT
at my dad's i had some rosé, can't tell details though as i forgot. Next time don't have so much. |
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Post by BigIain on Jun 6, 2009 21:30:14 GMT
I am having my secons and last glass of Waitrose claret. It is mediocre
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Post by rikita on Jun 6, 2009 21:31:53 GMT
i had one glass. i just didn't look at the bottle what it is called - but i know i did look last time i visited him, when he also had the same one (it's his current favourite). but from back then i can't remember anymore.
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Post by Deleted on Jun 6, 2009 21:43:01 GMT
I had some ordinary rosé tonight, just because the rest of the bottle was in the refrigerator and I wanted something chilled.
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Post by traveler63 on Jun 6, 2009 22:09:24 GMT
Our best friends will be here for dinner later Pre dinner will be a mixed wine drink using fresh strawberries, lemon (muddled) with simple syrup and Prosecco. Then for dinner it will be a glass of Brown T Vine 2002 zinfandel. Dinner will be: slow cooked barbecue pork ribs, feta, arugula and watermelon salad, rosemary roasted red potatoes, lemon/garlic green beans and for dessert, Lemon pound cake lightly grilled with grilled white peaches. Haven't decided on dessert wine yet.
Kirk and I love wine and we have collected quite a number of bottles over the years. It gives us great pleasure to share with our friends.
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Post by Don Cuevas on Jun 7, 2009 0:07:16 GMT
Water.
Earlier, a Gibson with 3 pickled onions. It wasn't very good. The gin and the vermouth are two perfume-y.
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Post by imec on Jun 7, 2009 0:33:22 GMT
Haven't decided on dessert wine yet. Well, if I was invited, I'd bring a gorgeous icewine from the Niagara - would be perfect with those grilled peaches... |
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Post by imec on Jun 7, 2009 0:37:12 GMT
Water. Earlier, a Gibson with 3 pickled onions. It wasn't very good. The gin and the vermouth are two perfume-y. Oooh, I love a good Gibson! I'd make it with a minimum of good, fresh vermouth (I usually buy miniatures as it fades pretty quickly in even small bottles) and Greenall Gin - smooth and well balanced (and made in Warrington, just a few miles from where I was born). And the pickled onions have to be real cold and crunchy. |
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Post by imec on Jun 7, 2009 1:53:14 GMT
Malbec from Argentina for me tonight - tasty!
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Post by bixaorellana on Jun 7, 2009 3:09:51 GMT
*genuflects in the general direction of Argentina*
I LOVE a good malbec from Argentina!
Traveler63, you are quite a cook! (unless your husband worked all that magic). The lemon pound cake/peach combo wouldn't have occurred to me, and then to grill them! Oooo.
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Post by rikita on Jun 7, 2009 15:06:55 GMT
do cups count too? i had some tea in my cup until some minutes ago, by now i drank it all though.
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Post by imec on Jun 8, 2009 0:58:58 GMT
A wee glass of this before we finished off the dregs of the reds from Friday and Saturday with our pizza...  |
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Post by hwinpp on Jun 8, 2009 1:58:58 GMT
At the office, I've got a big KFC mug half full of nescafe. But this evening there'll be cocktails here: www.river108.com/Opening party! Nice, good finger food. I left at 8pm, a friend who helps an orphanage lassoed me into pretending to be a spectator for the show the orphans do. He was scared nobody would come so I went, sat outside and had a very interesting meal that I've never come accross anywhere before. Sweet fried mango with crispy bits of fish in tamarind sauce. I'm usually (actually always) not one for mixing savoury with sweet/fruity tastes but this was a bit of a surprise and quite ok. Don't think I'll order it again though. What's with the nescafe? I hear and read in novels people drinking nescafe. Seems to be the preferred caffeinated drink of alot of people overseas. 
I fully acknowledge being a coffee/tea snob..
It's what I've got at the office. I can't always be jumping out and having a proper Viet coffee a couple of houses down the road... so I make do with the 3 in 1 instant powder. Don't you have nescafe in America? |
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Post by Deleted on Jun 8, 2009 2:13:54 GMT
I guess it's available here,I never really look in that section of the caffeine beverages. Like I mentioned ,I am a coffee/tea snob. I would do without before drinking instant. I do remember a huge ad campaign for nescafe from the sixties.
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Post by bixaorellana on Jun 8, 2009 2:22:09 GMT
*clutches bosom and staggers backward*
I would never, ever go without coffee! Whenever I travel, I take along a little jar of Nescafe Classico, an immersion coil, and a cup. I need it to give me the strength in the morning to put on my clothes and go out to find brewed coffee.
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Post by Deleted on Jun 8, 2009 2:50:25 GMT
*clutches bosom and staggers backward* I would never, ever go without coffee! Whenever I travel, I take along a little jar of Nescafe Classico, an immersion coil, and a cup. I need it to give me the strength in the morning to put on my clothes and go out to find brewed coffee. You better not bring an immersion coil and a jar of nescafe into my house without clutching 5lbs. of Oaxacan coffee beans in your other hand! |
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Post by bixaorellana on Jun 8, 2009 2:59:00 GMT
By travel I mean my travels around Mexico, where there won't be a coffee maker in the hotel room -- certainly not the kinds of hotels where I stay.
My friend J, certainly as much of a coffee snob as you, rolled her eyes furiously at my coffee makings, as did my sister. We were all traveling together and sharing a room. By the second day the two of them had their cups extended towards me and the bubbling coil in the morning, peeping like baby birds.
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Post by Deleted on Jun 8, 2009 3:13:27 GMT
I'd have to be really desperate. I make sure I have an adequate supply of good coffee now during hurricane season just to be sure. When I travel I take one of my little plastic Melita coffee drippers and a ziploc bag of decent coffee.All I need is hot water.
I'll do Lipton tea bags before instant coffee any day.
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Post by hwinpp on Jun 8, 2009 4:40:00 GMT
It's just the practicality of it. And my laziness, I suppose. I do have one of these and I do have a vacuum bag full of Lao coffee:  It works just like your melitta filter, Cas:  |
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Post by Deleted on Jun 8, 2009 4:51:10 GMT
Just about everybody who goes to Vietnam falls in love with those, hw.
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Post by bixaorellana on Jun 8, 2009 5:12:10 GMT
A plastic Melita dripper. Oh ~~ the horror! The horror!  |
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Post by Deleted on Jun 8, 2009 11:19:27 GMT
A plastic Melita dripper. Oh ~~ the horror! The horror! now, who's a snob? hw,what's all that liquid in the dish,is it overflow or what? Looks awfully messy. |
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Post by hwinpp on Jun 8, 2009 11:28:34 GMT
Cas, it's the coffee! The metal thingy in the top pic is a VNese filter, not a cup. So very similar to your melitta filter. Just made of metal.
You put the metal thing on top of a cup or glasws, add coffee to it, fill with boiling water. Then you let it drip through. And that's what you see coming out.
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Post by Deleted on Jun 8, 2009 11:41:39 GMT
Duh, I can see the coffee dripping into the measuring cup. I'm talking about the dish the carafe is SITTING in,isn't that liquid?
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Post by pookie on Jun 8, 2009 13:51:46 GMT
" Makes mental note to buy proper coffee if Bixa and Casimira drop by"
I am a tea snob. My favourite is Twinnings and if I go to the Tea Emporium I buy Keemun .
If I drink coffee it is instant Mokona ,only 1/2 teaspoon. Mr P drinks drip filter and instant .
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Post by lagatta on Jun 8, 2009 14:11:51 GMT
(In response to imec's Argie Malbec)...
Yep, Argie wine is about all that is affordable here... It is horrible living in a country where wine is sin-taxed. I think if the pro-independence forces in Québec said they would have a free trade deal with France on wine and lower the sin taxes, they'd win the next referendum...
There have also been serious arguments between Québec and the Canadian government about raw-milk cheeses.
It is only 10am here, so nothing in my cup or glass right now - my computer screen has died, so I'm working in a nearby community centre while I muddle whether to buy a second-hand or new screen. Fortunately AFTER I finished off and billed a rush of work!
I had stovetop espresso this morning, as always unless I go to a nearby café for real espresso. I live in the old Italian neighbourhood. I'd take the coil and a wee espresso pot rather than Nescafé. You can buy a cheap aluminium one for a few euros, dollars or whatever at many shops and public markets. The one I use every day is stainless steel as I don't think alu is very healthy, but they use it in restaurant food prep, so you aren't really risking much more by occasionally using such a pot for travel.
I buy organic, fairtrade coffee unless I'm very very broke - I've cut my coffee intake quite a bit so I just savour one small pot of the good stuff. My favourite these days is from Indonesia, roasted by Café Rico, a local organic/fairtrade place. It is not the very black espresso, more the Viennese type.
I don't mind if it goes a bit tepid though.
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Post by tillystar on Jun 8, 2009 14:17:14 GMT
I'd rather go without coffee than have instant, but I only really love coffee now and then. I couldn't go without tea. I always take teabags with me, its awful to admit but I can't leave home without a supply of PG Tips.
On the days I work I always get a coffee from the Italian cafe by my office.
Its lovely coffee, but today I took my first mouthful and it tasted like fish. It tasted like they had made fish paste sandwiches and then stirred my latte with the knife they had spread the fish paste with.
I may never be able to drink another coffee again. Bleaugh.
Right now I am having a nice cold glass of council pop.
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Post by Deleted on Jun 8, 2009 14:45:44 GMT
what is "council pop"?
Aside from the dark roast Oaxacan beans I get my paws on when Bixa visits,I enjoy a free trade locally roasted dark Sumatran Gayoland bean. I don't drink near the amount of coffee I used to either,generally a cup and a half most mornings. During the day it's iced green tea with a smidgen of honey,lemon and fresh mint or plain ol' water.
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Post by bixaorellana on Jun 8, 2009 15:07:34 GMT
At this moment I am enjoying a freshly-dripped cup of Oaxacan coffee. The liquid I drink most on a daily basis is room temperature water.
This seems to be the appropriate place to post this item from today's NYTimes online:
Taking the Bloom Off the Rosé
FRANÇOIS MILLO
Les-Arcs-sur-Argens, France
Has the European Union lost its sense of taste? The unique character of rosé wines is so widely recognized that in France, they outsell white wine. But later this month, European Union representatives will vote on a proposal to change the standard for rosés by permitting them to be made from blends of red and white wines. With that vote, the union now threatens to damage rosés’ carefully cultivated reputation and undermine vintners’ record of quality.
First, a little explanation. Rosés are not, as some people believe, a mix. In Provence, the most frequently used method for producing a true rosé is called maceration, a delicate process in which the skins of crushed red grapes are allowed to remain in contact with the juice for several hours before they are removed and the fermentation proceeds. The grape skins impart the light red color to rosé. Their quick removal reduces the tannins in the final product, making rosés more like a fine dry white. (This process is quite different from the one frequently used in the United States, which can result in a sweeter wine, often known as blush.)
It has taken many years of patience and exacting attention to quality control to convince the public that rosés are a worthy accompaniment to a wide variety of dishes. The results of those efforts have been gratifying for France, which makes around one-third of the world’s rosés, and most especially for Provence, which produces more rosé than any other province.
The European Union seems to believe that this proposal will address the excess of red and white wines produced in Europe, while taking advantage of the global popularity of rosé. Pouring vats of the two together and calling the result rosé, the theory goes, will increase consumption and reduce the surplus of reds and whites.
But why would those who now pass up rosés in the mistaken belief that they are a mix of reds and whites suddenly embrace them when they really become such a blend? And why would those who love true rosés start ordering an imposter?
Further, if wine consumers did actually drink the blends, then they would probably be ordering fewer glasses of red and white wines. It would be a shift, not an increase, in consumption.
The only way out of this conundrum would be to make the blends so cheap that they appeal to a mass market. But the European Union has been trying to make European wines more competitive against the growing number of foreign rivals. Undermining the reputation of rosés will not help achieve that goal.
French people overwhelmingly oppose this proposal, and Agricultural Minister Michel Barnier has declared that if the union approves the blending process, he will ban it in France. We in France, especially in Provence, have raised the process of producing rosés to an art form. This achievement should not be drowned in a flood of cheap imitations.
If the European Union comes to its senses and rejects this proposal in a vote that should take place late June, we can all raise a glass. Make mine a rosé.
François Millo is the director of the Provence Wine-Producing Interprofessional Council, an organization of vintners.
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Post by tillystar on Jun 8, 2009 15:15:46 GMT
Sorry, council pop:  |
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