(2007-09-19) New survey on the RFC site: A glass of wine with dinner?

"ChattyCathy" <[email hidden]> wrote

Quoted message said:

http://www.recfoodcooking.com/

Dang, someone beat me ... at least it's someone who mostly
agrees with me.

nancy

James Silverton said:

My reply to the white with fish, red with meat question should really
have been "mostly". I'll follow Italian custom sometimes and drink a
local wine of whatever color if I like it tho' the white-white, red-red
rule is not a bad start in making a choice, IMHO.

I agree. It's a start. I usually like white wine - but you can't beat a
good cab. sauv. with a nice piece of beef (tenderloin) steak - it's
good with ostrich steak too 😉

--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

Nancy wrote on Wed, 19 Sep 2007 09:57:14 -0400:

??>> http://www.recfoodcooking.com/

NY> Dang, someone beat me ... at least it's someone who mostly
NY> agrees with me.

My reply to the white with fish, red with meat question should
really have been "mostly". I'll follow Italian custom sometimes
and drink a local wine of whatever color if I like it tho' the
white-white, red-red rule is not a bad start in making a choice,
IMHO.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

ChattyCathy wrote on Wed, 19 Sep 2007 16:10:12 +0200:

??>> My reply to the white with fish, red with meat question
??>> should really have been "mostly". I'll follow Italian
??>> custom sometimes and drink a local wine of whatever color
??>> if I like it tho' the white-white, red-red rule is not a
??>> bad start in making a choice, IMHO.

C> I agree. It's a start. I usually like white wine - but you
C> can't beat a good cab. sauv. with a nice piece of beef
C> (tenderloin) steak - it's good with ostrich steak too 😉

Knowing your location, I'm not thrown by your taste for ostrich
and the choice of an accompanying wine! Honestly tho' for the
benefit of others, it's not at all bad and my local Whole Foods
sells it frozen.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

ChattyCathy said:

http://www.recfoodcooking.com/

Vote now! (or not)

1. c.
2. c. I can't stand any sort of wine with anything sweet -
makes the wine taste sour to me. In fact I don't really
like a lot of wines with food of any kind as the same
thing happens - once I've had a bite of food the next sip
of wine tastes awful. However I have in the last 5 years
or so discovered that a wine like a Mosel or Reisling that
is slightly sweet and fruity and light goes well with food
for me. Dry wines I usually only drink on their own and I
don't dring sweet wines at all.
3. e. I don't care about the wine list, not necessarily because
the food is more important, but usually because I can't
afford wine in restaurants and can't afford to eat in many
restaurants that do serve wine!
4. e. I only take wine to a restaurant that does not charge a
corkage fee. There are some of those around. I'm not willing
to pay a corkage fee, especially when it's per glass (that's
a glassware fee afaiac - there's only one cork so there should
only be one small fee to open the bottle no matter how
many people are drinking the wine - and I don't need them
to pour it for me, I can do that myself - and what about
bottles that have screw caps!). Actually, I would be willing
to bring my own corkscrew and even my own glass. Or even
drink it straight from the bottle. ;-) It's not like they're
losing a beverage sale when I bring my own as I would most
likely only order a glass of ice water in that type of
restaurant anyway. That type of restaurant usually doesn't
have free refills on their Coke or iced tea so I wouldn't order
an over-priced beverage but stick with water.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
[email hidden]

"James Silverton" <[email hidden]> wrote in message
news:w5aIi.3200$oc2.1680@trnddc04...

Quoted message said:

Nancy wrote on Wed, 19 Sep 2007 09:57:14 -0400:

??>> http://www.recfoodcooking.com/

NY> Dang, someone beat me ... at least it's someone who mostly
NY> agrees with me.

My reply to the white with fish, red with meat question should really have
been "mostly". I'll follow Italian custom sometimes and drink a local wine
of whatever color if I like it tho' the white-white, red-red rule is not a
bad start in making a choice, IMHO.

James Silverton
Potomac, Maryland

I'm red all the way; my choice of reds with food, depends on the country of
origination.

Reds can be light to heavy, as well, so there is quite a range to choose
from.
Even at that, I don't drink rose.
Dee Dee

James Silverton said:

Knowing your location, I'm not thrown by your taste for ostrich and the
choice of an accompanying wine! Honestly tho' for the benefit of others,
it's not at all bad and my local Whole Foods sells it frozen.

We love ostrich steak - and it really looks like "red meat", don't you
think?
However, we usually marinate it overnight before grilling it, otherwise
it can be as "tough as old boots".
A glass of good cab. sauv. goes really well with it... this one is one
of my (local) personal favorites:

http://www.la-motte.com/

<quote>
LA MOTTE CABERNET SAUVIGNON 2004

TASTING NOTES
2007 Concours Mondial de Bruxelles – Gold Medal
*** Decanter Magazine 2006
2004 SA Young Wine Class Winner
2004 SA Young Wine Champion
The nose shows red fruit such as red berries and cherries integrated
with cedar-wood, toffee and cinnamon flavours. The palate has a firm
structure with prominent tannins typical of this varietal. The
aftertaste shows prominent mixed spices such as cloves, origanum and nuts.
</quote>

--
Cheers
Chatty Cathy

Garlic: the element without which life as we know it would be impossible

ChattyCathy wrote on Wed, 19 Sep 2007 16:40:51 +0200:

??>> Knowing your location, I'm not thrown by your taste for
??>> ostrich and the choice of an accompanying wine! Honestly
??>> tho' for the benefit of others, it's not at all bad and my
??>> local Whole Foods sells it frozen.

C> We love ostrich steak - and it really looks like "red meat",
C> don't you think?
C> However, we usually marinate it overnight before grilling
C> it, otherwise it can be as "tough as old boots".
C> A glass of good cab. sauv. goes really well with it... this
C> one is one of my (local) personal favorites:

I'll have to look for some of those SA wines. I'm just starting
to investigate them. As far as ostrich is concerned, I agree
with marinating it in red wine, sometimes with Worcester sauce
and chopped garlic added. My experience agrees with yours,
ostrich has to be cooked *very* quickly or *very* slowly as in a
carbonade if it is not to be tough.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

We had a big wine tasting party on a cruise, where everyone brought
their favorite wine from where they lived. This was about 200 people
from Australia, England, Canada, Mexico and all over the US. The only
wine I cared for, was a wine from North Carolina. A friend of mine, in
Utah, makes Mead, and I liked that. Sangria, is nice, as long as a lot
of fruit juice and ginger ale is included.

When we are on a cruise, I will buy a bottle of wine at dinner, for
everyone at the table to drink. Since I can not judge wine, each couple
will take turns, choosing the wine they like. I keep trying to drink
wine, but it does not taste very good, to me.

Becca

"Becca" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

We had a big wine tasting party on a cruise, where everyone brought their
favorite wine from where they lived. This was about 200 people from
Australia, England, Canada, Mexico and all over the US. The only wine I
cared for, was a wine from North Carolina. A friend of mine, in Utah,
makes Mead, and I liked that. Sangria, is nice, as long as a lot of fruit
juice and ginger ale is included.

When we are on a cruise, I will buy a bottle of wine at dinner, for
everyone at the table to drink. Since I can not judge wine, each couple
will take turns, choosing the wine they like. I keep trying to drink wine,
but it does not taste very good, to me.

Becca

Truly, wine is one of the great pleasures in life.

I created for myself a wine data base where every bottle of wine that comes
into the house I enter with everything that is on the bottle, as well if I
want to look up what was written about it, I will enter that also. I have
learned about wine this way. This is a good way to start, if you really
would like to learn to like wine.
It takes years, tho ;-)
Dee Dee

ChattyCathy said:

http://www.recfoodcooking.com/

Vote now! (or not)

I don't like wine, except as a cooking ingredient.

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Default User" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

ChattyCathy said:

http://www.recfoodcooking.com/

Vote now! (or not)

I don't like wine, except as a cooking ingredient.

Brian

Just the opposite with me - I 'almost' NEVER cook with red wine.
I did make a recipe the other day with white wine. DH and I both agreed,
that there was too much white wine in it.

It's amazing at all our different tastes.
Dee Dee

Dee Dee said:

I'm red all the way; my choice of reds with food, depends on the country of
origination.

Reds can be light to heavy, as well, so there is quite a range to choose
from.
Even at that, I don't drink rose.
Dee Dee

Here's my breakdown:
Reds 90%
Whites 9%
Rose 1%

I eat mostly red meat so this works out quite nicely

ChattyCathy said:

http://www.recfoodcooking.com/

Vote now! (or not)

One thing I discovered is that club buttered crackers brings out the
best flavor in red wines especially merlot.

"Scott" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Dee said:

I'm red all the way; my choice of reds with food, depends on the country
of origination.

Reds can be light to heavy, as well, so there is quite a range to choose
from.
Even at that, I don't drink rose.
Dee Dee

Here's my breakdown:
Reds 90%
Whites 9%
Rose 1%

I eat mostly red meat so this works out quite nicely

Here's an interesting article (without a link) that is on alt.food.wine
today. I thought it was interesting. There were a couple of LOL comments on
this article, which I will not repeat here, as I don't know how ethical it
is to cut-and-paste others comments.

NEW YORK (Reuters) - E. & J. Gallo Winery said on Friday it would
release wine under the "Martha Stewart Vintage" label in six U.S.
cities beginning January 2008, selling for about $15 a bottle.

The initial release will include a 2006 Sonoma County Chardonnay, a
2005 Sonoma County Cabernet Sauvignon and a 2006 Sonoma County Merlot,
to be sold in Atlanta, Boston, Charlotte, North Carolina, Denver,
Phoenix and Portland, Oregon.

Total production for the release is 15,000 cases, the Modesto,
California-based wine maker said in a statement.

"Wine is an important part of entertaining and cooking, two areas
where Martha Stewart Living Omnimedia has significant credibility and
brand equity," Martha Stewart spokeswoman Elizabeth Estroff said in an
e-mailed statement.

Gallo, one of the first wineries in California's Sonoma County, said
it worked with Stewart and the food and beverage team from the media
company that bears her name.

The wine line pairs with a deal the company announced this year with
Costco Wholesale Corp for a line of frozen and refrigerated food.

Dee Dee said:

"Scott" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Dee Dee said:

I'm red all the way; my choice of reds with food, depends on the country
of origination.

Reds can be light to heavy, as well, so there is quite a range to choose
from.
Even at that, I don't drink rose.
Dee Dee

Here's my breakdown:
Reds 90%
Whites 9%
Rose 1%

I eat mostly red meat so this works out quite nicely

Here's an interesting article (without a link) that is on alt.food.wine
today. I thought it was interesting. There were a couple of LOL comments on
this article, which I will not repeat here, as I don't know how ethical it
is to cut-and-paste others comments.

NEW YORK (Reuters) - E. & J. Gallo Winery said on Friday it would
release wine under the "Martha Stewart Vintage" label in six U.S.
cities beginning January 2008, selling for about $15 a bottle.

The initial release will include a 2006 Sonoma County Chardonnay, a
2005 Sonoma County Cabernet Sauvignon and a 2006 Sonoma County Merlot,
to be sold in Atlanta, Boston, Charlotte, North Carolina, Denver,
Phoenix and Portland, Oregon.

Total production for the release is 15,000 cases, the Modesto,
California-based wine maker said in a statement.

"Wine is an important part of entertaining and cooking, two areas
where Martha Stewart Living Omnimedia has significant credibility and
brand equity," Martha Stewart spokeswoman Elizabeth Estroff said in an
e-mailed statement.

Gallo, one of the first wineries in California's Sonoma County, said
it worked with Stewart and the food and beverage team from the media
company that bears her name.

The wine line pairs with a deal the company announced this year with
Costco Wholesale Corp for a line of frozen and refrigerated food.

Been there, read that 🙂

I would try the merlot but there's no city close to me, not even
Chicago, which is 2 hours from me.

Nancy Young <[email hidden]> wrote:

: "ChattyCathy" <[email hidden]> wrote

: > http://www.recfoodcooking.com/

: Dang, someone beat me ... at least it's someone who mostly
: agrees with me.

: nancy

That was me!!! Steve Benton

hmmmm... I don't see a tinfoil tilley!!

ChattyCathy said:

James Silverton said:

My reply to the white with fish, red with meat question should really
have been "mostly". I'll follow Italian custom sometimes and drink a
local wine of whatever color if I like it tho' the white-white, red-red
rule is not a bad start in making a choice, IMHO.

I agree. It's a start. I usually like white wine - but you can't beat a
good cab. sauv. with a nice piece of beef (tenderloin) steak - it's
good with ostrich steak too 😉

Wouldn't ostrich go best with eggnog, BIG eggnog!

I don't drink wine with meals, I'm a 2ni with dinner person. I don't
really care for wines with food, any wines... I'm the hard stuff type
with a formal dinner, sipping a 2ni is the best palate cleanser. With
less than formal I much prefer a very standard mixed drink, like a gin
and tonic, a screw driver, a rum and coke, a bloody mary (for
seafood), or beer, and sometimes sangria made with inexpensive box
wine. I truly abhor all the snootiness associated with wine, so much
so that I avoid restaurants noted for their "fine" wine list, they
specialize in wines that mean nothing to me, but their food typically
sucks and the primary reason I go out to eat is to eat... and they
charge for mediocre food like it was "rare" wine (whatever rare wine
is). No bottle of wine on the planet is worth more than $5... it's
just fermented/rotted grape juice, it's stealing to charge even $5 a
bottle... as far as I'm concerned ounce for ounce no grape wine is
worth more than grape jelly. I honestly don't see any reason to drink
alcoholic beverages except for the buzz (by the third drink no one can
taste what they're drinking anyway), and enough wine to get me tipsy
always produces a miserable hang over. I rarely cook with wine, nine
times out of ten insteed of wine I'l pour in a beer. Actually my
favorite beverage with meals is diet black cherry soda... I'd rather a
grape Nehi than any wine.

Sheldon Radar

Sheldon wrote:

snip...

Quoted message said:

I rarely cook with wine, nine times out of ten insteed of wine I'l
pour in a beer. Actually my favorite beverage with meals is diet
black cherry soda... I'd rather a grape Nehi than any wine.

Sheldon Radar

In the past few years, Paul Prudhomme has been cooking with grape juice
and a splash of vinegar. He also cooks with beer. I do not know if this
compares to cooking with wine. Maybe it depends on what you are cooking.

Becca