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The best food related book I’ve purchased to date is “What to Drink with What You Eat”. It’s and eye opener AND I love that it shows one of my favorite wines, New Zealand sauvignon blanc, pairs well with the foods I eat most. Now when I go wine shopping once every two week I can easily make sure I have a bottle to go with just about anything I cook.
quote:
funniest thing ever that will never happen:
*Rob* and Denton chilling in a wine bar.
my first day of living in park slope my crazy bff from harlem (who now lives in san diego) got into some crazy van with me and pitbull (he was the last thing left in moving out of the apt) and we got out and were like hmmm what do we do? so we wandered around and wound up in a teeny tiny hole in the wall pretentious wine bar (somewhere near my house, but more northward… we should have walked south, but i didnt know the hood and she didnt either). so we are sitting there drinking out 10 dollar glass of wine and she gave me this look.. she didnt even have to say anything, the expression on her face conveyed 1000 words. i was like no, the Universe wouldnt have done this to me… there has to be other places for people like us around, there HAS to be. luckily there were and are. but yeah that first day was pretty damn scary for me.
I don’t much like wine bars. Too expensive, no food. And the few times I go I like to order two different wines at the same time to talk about them, and some people have a problem with that.
L, I think you’re trying to be funny, but I’ll play along. Wine is mass produced by any definition.
I have a sommelier certificate. To get it, in addition to passing a written test, you have to taste six wines, three red and three white. They are unmarked and in identical glasses. You have to be able to ID both the grape and the hemisphere in which it was produced. Extra credit for the country. I passed.
That’s considered pretty basic. To go on to a higher level, ie a master of wine, you have to get much more precise.
There are people who can ID a wine down to not only what vineyard but to whether it was high or low on the slopes and what year it was produced.
A lot of it comes down to what you are born with. People who can do that are found to have more and greater concentration of taste buds than normal people.
The best food related book I’ve purchased to date is “What to Drink with What You Eat”. It’s and eye opener AND I love that it shows one of my favorite wines, New Zealand sauvignon blanc, pairs well with the foods I eat most. Now when I go wine shopping once every two week I can easily make sure I have a bottle to go with just about anything I cook.
Oy! My rubbish/recyling day is Saturday so none last week because of xmas & none this week because of NY & snow. I won’t be able to lift my paper bin.
quote:
funniest thing ever that will never happen:
*Rob* and Denton chilling in a wine bar.
my first day of living in park slope my crazy bff from harlem (who now lives in san diego) got into some crazy van with me and pitbull (he was the last thing left in moving out of the apt) and we got out and were like hmmm what do we do? so we wandered around and wound up in a teeny tiny hole in the wall pretentious wine bar (somewhere near my house, but more northward… we should have walked south, but i didnt know the hood and she didnt either). so we are sitting there drinking out 10 dollar glass of wine and she gave me this look.. she didnt even have to say anything, the expression on her face conveyed 1000 words. i was like no, the Universe wouldnt have done this to me… there has to be other places for people like us around, there HAS to be. luckily there were and are. but yeah that first day was pretty damn scary for me.
*rob*
arkady, some people including Mrs D have some sensitivity to the sulphates in red wines.
Denton, no one ever said you were normal. (JK!)
I don’t much like wine bars. Too expensive, no food. And the few times I go I like to order two different wines at the same time to talk about them, and some people have a problem with that.
L, I think you’re trying to be funny, but I’ll play along. Wine is mass produced by any definition.
I have a sommelier certificate. To get it, in addition to passing a written test, you have to taste six wines, three red and three white. They are unmarked and in identical glasses. You have to be able to ID both the grape and the hemisphere in which it was produced. Extra credit for the country. I passed.
That’s considered pretty basic. To go on to a higher level, ie a master of wine, you have to get much more precise.
There are people who can ID a wine down to not only what vineyard but to whether it was high or low on the slopes and what year it was produced.
A lot of it comes down to what you are born with. People who can do that are found to have more and greater concentration of taste buds than normal people.
Aside from the taste factor – which is significant – good wines don’t cause hangovers almost regardless of how much you have.
late, LATE 90s btw
*rob*