Winetex
Austin, Texas
Master of Wine
Posts:10769
 | | 03/29/2005 2:29 AM |
| A fun article on food/wine pairing with a Pac NW twist. The recipes are interesting.
Champagne.... | | | |
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ChangeMe
Master of Wine
Posts:11169
| | 03/29/2005 2:31 AM |
| | By the way, Avalon ships to NY. | | | |
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Fred
Wine Thief
Posts:2673
| | 03/29/2005 6:19 PM |
| | Has anyone seen the show on the Fine Living network about Dom Perignon? It was awesome, they showed the wine library at DP with vintages going back to 1945!!!! Insane! | |
"It's better to have your enemies inside the tent pissing out, then outside the tent pissing in." -- Lyndon Johnson | |
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Appreciative
Beaverton, OR
Grape Fermenter
Posts:418
| | 03/30/2005 3:29 AM |
| | Why hassle with cooking, I've found that a bottle of Sparkling pairs well with chicken enchiladas or chile rellenos from a 24-hour Mexican to-go restaurant. | | | |
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wineismylife
Arlington, TX
Master of Wine
Posts:12241
| | 03/30/2005 3:35 AM |
| Quote:
Why hassle with cooking, I've found that a bottle of Sparkling pairs well with chicken enchiladas or chile rellenos from a 24-hour Mexican to-go restaurant.
LOL! I've been having this argument with my wife PURPLE for a long time. I think Champagne works great with certain Mexican foods, especially casserole types of dishes. | |
Joe
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Wine is like potato chips around me...if it's open, it's gone. | |
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ChangeMe
Grape Picker
Posts:14
| | 03/30/2005 6:11 AM |
| | I drink a lot of sparkling wine. It's an everyday beverage to me. In fact, my wine consumption in any given month is probably pretty much evenly split 33% red, 33% white, 33% sparkling. I love it Indian food, but especially sushi. I used to get take-out sushi at least once a week and have it with a bottle of bubbly at home. I've been cutting back lately though. | | | |
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kpak
Alaska
Wine Thief
Posts:2957
| | 03/31/2005 11:13 PM |
| I love the bubbly too, but can't seem to drink as much of it as other (red) wine without ill effects later. The higher sugar content, perhaps?
What is your favorite "everyday" sparkler? Or should I start a new thread.... | |
The difference between genius and stupidity is that genius has it's limits...
ps - friends don't let friends eat farmed salmon. | |
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ChangeMe
Barrel Filler
Posts:1475
| | 04/01/2005 6:03 PM |
| Quote:
What is your favorite "everyday" sparkler? Or should I start a new thread....
"House" sparkling wine at my house is usually NV Billecart-Salmon Brut. Of course, I am lucky if "everyday" equals 1 or 2 days per week. | | | |
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ChangeMe
Grape Fermenter
Posts:667
| | 04/01/2005 6:56 PM |
| Quote:
The recipes are interesting.
Those recipes sound delicious. Mountain Dome, a Spokane, WA winery that has been producing sparkling for over 20 years, is often overlooked. Excellent wine.
I just pulled a bottle of Billecart-Salmon for tonight's preamble to dinner. Thanks for sparking the inspiration! | | | |
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ChangeMe
Barrel Sampler
Posts:2098
| | 04/01/2005 11:02 PM |
| Quote:
I love the bubbly too, but can't seem to drink as much of it as other (red) wine without ill effects later. The higher sugar content, perhaps?
What is your favorite "everyday" sparkler? Or should I start a new thread....
KPak - Champagne is the "diet" wine. It has the lowest residual sugar of any other wine.
I know. Go figure!  | | | |
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ChangeMe
Barrel Filler
Posts:1475
| | 04/02/2005 12:53 AM |
| | Champagne can be sweet (Doux), but BRUT champagne must have less than 1.5% residual sugar. | | | |
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kimber
Grape Fermenter
Posts:670
| | 04/02/2005 1:34 AM |
| Best (ever) everyday sparkler: Seaview
$7.99. buy it by the pallet. | | | |
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kpak
Alaska
Wine Thief
Posts:2957
| | 04/02/2005 2:10 AM |
| whadya know?
That's why I love this place...learn something all the time.
BTW does lower residual sugar also mean higher ETOH...? | |
The difference between genius and stupidity is that genius has it's limits...
ps - friends don't let friends eat farmed salmon. | |
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ChangeMe
Master of Wine
Posts:11169
| | 04/02/2005 2:28 AM |
| | I suppose theoretically it might, but Champagne is produced in the north and I'm guessing the grapes aren't as ripe, hence have less sugar at harvest. | | | |
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skwid
Wine Connoisseur
Posts:5452
| | 04/02/2005 6:23 AM |
| | kpak, the ETOH depends on the starting and ending sugar levels. The difference between the two will determine the alcohol level. Typically if the starting sugar level is high the Alcohol level will be higher. | | | |
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kpak
Alaska
Wine Thief
Posts:2957
| | 04/02/2005 11:33 PM |
| Thanks for the reply.
Can always count on youse guys ... | |
The difference between genius and stupidity is that genius has it's limits...
ps - friends don't let friends eat farmed salmon. | |
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ChangeMe
Grape Sorter
Posts:261
| | 06/17/2006 8:01 PM |
| the ETOH levels in Champagne are not higher than that of still wines, especially when you're considering the monstrosities that have been coming out of Cali, and even Bordeaux, lately. However, one reason that people sometimes have a harder time with bubbly, is, well, the bubbles. I don't remember where, but I recently read about a study they did not too long ago that proved that the CO2 in Champagne causes the alcohol to be absorbed between 0.7 and 2.1 times faster than still wines. The article said that the same thing applies to beer, but not as significantly because one of the chemicals in beer, for some reason, slows some of the absorbtion in the stomach and intestine, and since champagne is also usually 2 to 2.5 times more alcoholic than beer, the effect is much more pronounced. So, if you noticed that you get more buzzed from champagne that other wines, thats why!
Jester | | | |
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