Topic 74 of 88: wine
Mon, Jul 8, 2002 (10:44) |
Paul Terry Walhus (terry)
Wine. How could we forget it.
The perfect complement to a meal or beverage for a celebration.
38 responses total.
Topic 74 of 88 [food]: wine
Response 1 of 38: Paul Terry Walhus (terry) * Mon, Jul 8, 2002 (10:44) * 12 lines
Celebrate the Harvest with Fall Creek Vineyards
13th Annual Grape Stomp & Harvest Festival
Tow, TX—Fall Creek Vineyards celebrates the 2002 grape harvest with the 13th Annual Grape Stomp and Harvest Festival, Saturday, August 17 and Saturday, August 24, 11:00-5:00 both days.
This year’s Festival will offer a lively cooking demonstration/tasting lunch with Chef Jason K. Felton, Epicurean Express, Fredericksburg. Cost is $18.95 per person, wine and gratuity included. Seating is limited and reservations are required. For information and reservations, please call 915-379-5361.
Picnic food will be available on both Saturdays. Guests are invited to enjoy live music and picnic food on Fall Creek’s courtyard. Grape stomping, while watching I Love Lucy-Italian Movie video, tours tasting and family fun are complimentary. The Vanishing Texas River Cruise will be offering boat rides on beautiful Lake Buchanan from our shoreline on both Saturdays (lake level and weather permitting). Tickets for the boat ride are $5.00 per person.
Groups of 20 or more are encouraged to contact the vineyard for information on group tours and special offers. Ample free parking is available adjacent to the vineyards.
For additional information call 915-379-5361.
Topic 74 of 88 [food]: wine
Response 2 of 38: Marcia (MarciaH) * Wed, Jul 10, 2002 (21:57) * 4 lines
Exotic Volcano Winery on the Big Island of Hawaii is home to one-of-a-kind Hawaiian wines made nowhere else on earth! Volcano Winery is the proud producer of all-tropical-honey wine (no grapes!), tropical fruit blends (part-fruit, part-grape), and classy all-grape Symphony dinner whites!
The Big Island of Hawaii's only commercial winery, and America's southernmost, Volcano Winery uses only fruit and honey from their island in their tropical wines. Volcano Winery is an authentic Hawaiian Big Island winery!
http://www.volcanowinery.com/winecellar.php3
Topic 74 of 88 [food]: wine
Response 3 of 38: Paul Terry Walhus (terry) * Wed, Jul 10, 2002 (23:00) * 63 lines
http://www.austin360.com/statesman/editions/today/life_entertainment_1.html
This article is in today's Austin Unamerican Snakeskin.
A snippet.
Sarah Jane English has a nose for information.
The Austin author and wine connoisseur has just completed a new edition of
her classic work, "The Wines of Texas," published by Eakin Press ($26.95).
The update, the fourth edition of the book, is packed with good information
for anyone who enjoys sipping the juice of Lone Star State grapes.
As an expert who has judged numerous international wine competitions,
English has been in a good position to watch -- and taste -- the evolution
of Texas wines.
One of the biggest changes in Texas wine, she says, is the move to grapes
beyond the standard chardonnay, merlot and cabernet sauvignon.
"We're still trying to find what grows best in Texas, and it's not as easy
as it sounds," she says. "Vineyard changes take time because a vine must be
at least 3 years old before a crop can be harvested. There's only one crop a
year, so fine-tuning the wine can be done only once a year."
. . . more at the above url.
Pick of the crop
When asked to name her three favorite Texas wines, Austin author and wine
expert Sarah Jane English couldn't stop at so few. Here are her picks,
alphabetically by winery:
Becker Vineyards -- "Becker Vineyards has been winning numerous medals at
almost every wine competition it enters. At a competition I judged this year
for wines from around the world, Becker Claret (a Bordeaux-style blend of
red grapes) won a silver medal and Llano Estacado Chardonnay won a gold."
Fall Creek -- "Fall Creek's Sauvignon Blanc has remained a favorite over the
years. The Fall Creek 1999 Reserve Merlot is good -- nice structure, some
oak, with dominant cherry and berry flavors, a touch of limestone and
minerals."
Llano Estacado -- "Llano Estacado 2001 Shiraz was crisp and fresh with
upfront cherry fruit and very toasty."
Messina Hof -- "The sweet and luscious Messina Hof 2000 Muscat Canelli Late
Harvest `Glory' was a real treat."
Pheasant Ridge -- "The Pheasant Ridge Winery Chenin Blanc -- rich, ripe,
mouth filling -- proved once again that Texas is especially good at growing
this varietal."
Ste. Genevieve -- "Ste. Genevieve makes no bones about the fact that it is
producing good value wines in mass production. It does not have to
apologize, as usually these wines are clean, fresh, fruit-forward beverages
that give satisfaction to a lot of imbibers. Ste. Genevieve's Escondido
Valley (a fairly new line) 2000 Pinot Noir was a nice surprise because pinot
noir is one of the most difficult wines to grow and make. It was herbal,
minty and toasty."
Topic 74 of 88 [food]: wine
Response 4 of 38: Marcia (MarciaH) * Fri, Jul 19, 2002 (16:10) * 1 lines
Ok, I'll bite. What is Unamerican Snakeskin? An underground newspaper?
Topic 74 of 88 [food]: wine
Response 5 of 38: Marcia (MarciaH) * Fri, Jul 19, 2002 (16:12) * 1 lines
"minty" is not something I associate with wine. I wonder if it is as refreshing as it sounds...
Topic 74 of 88 [food]: wine
Response 6 of 38: Paul Terry Walhus (terry) * Fri, Jul 19, 2002 (20:58) * 3 lines
Austin American Statesman as it is known by some in these parts.
Topic 74 of 88 [food]: wine
Response 7 of 38: Marcia (MarciaH) * Tue, Jul 23, 2002 (16:02) * 1 lines
Ahhhhhhh that explains much! Cute!
Topic 74 of 88 [food]: wine
Response 8 of 38: Paul Terry Walhus (terry) * Sun, Jan 11, 2004 (21:17) * 9 lines
Has anybody tasted the Two-Buck Chuck? I heard about it on 2020 the other
day. It's this really good wine made by Charles Shaw's vineyard, but due
to extra grapes in California or something, they have so much of it that
the bottles are going for two or three dollars. So I called Grapevine
Market (Austin's greatest liquor store); they said that they've had
dozens of calls in the past few days, but that Charles Shaw is only
carried at Trader Joe's. Which, of course, we don't have in Texas. Screw!
So, does anyone know where to get two buck chuck?
Topic 74 of 88 [food]: wine
Response 9 of 38: Autumn (autumn) * Mon, Jan 12, 2004 (12:45) * 1 lines
Well, we have Trader Joe's, but Maryland is one of those few states that does not allow alcohol sales in grocery stores. Can you go to Shaw's vineyard website and order some? Again--illegal in MD to do so! I don't like wine anyway.
Topic 74 of 88 [food]: wine
Response 10 of 38: Marcia (MarciaH) * Fri, Jan 23, 2004 (20:18) * 1 lines
Wine is toxic to me (indigestion) but that is perhaps because I have mostly had boxed wine and that is really terrible.
Topic 74 of 88 [food]: wine
Response 11 of 38: Autumn (autumn) * Sat, Jan 24, 2004 (21:56) * 1 lines
Oh yeah, that stuff is lousy.
Topic 74 of 88 [food]: wine
Response 12 of 38: Paul Terry Walhus (terry) * Sun, Jan 25, 2004 (12:26) * 1 lines
Have you tried two buck chuck?
Topic 74 of 88 [food]: wine
Response 13 of 38: Autumn (autumn) * Sun, Jan 25, 2004 (12:37) * 1 lines
Have you found a supplier for it yet, Terry?
Topic 74 of 88 [food]: wine
Response 14 of 38: Paul Terry Walhus (terry) * Sun, Jan 25, 2004 (17:14) * 3 lines
No, there isn't one in Texas. I'm going to have to do some heavy arm
twisting to find one of the springeurs (ahem, hint) to search some out and
give us a report.
Topic 74 of 88 [food]: wine
Response 15 of 38: Marcia (MarciaH) * Tue, Feb 10, 2004 (22:17) * 3 lines
I'll check with son in California. I can only guess about Kentucky, but I'll try and let you know.
Meanwhile, bask in the warmth of Cask and Cream. It comes in chocolate now and is absolutely decadent. *;)
Topic 74 of 88 [food]: wine
Response 16 of 38: Food Walrus (terry) * Tue, Feb 17, 2004 (09:43) * 38 lines
Who makes Cask and Cream? Is that really a wine?
By the way, this is what two buck chuck looks like.
It's actually labeled as "Charles Shaw" which was once a prestiguous name
in wines and was bought out by the makers of the new brew which doesn't
bear any resemblence to it's predecessor.
But it has the wine experts fooled!
From the http://traderjoes.com website:
What's all the buzz about Charles Shaw wines?
There's been lively discussion about Charles Shaw wines of late (perchance
made more lively by some very active partakers of the wine). If you find
yourself wondering what's all the fuss about, you're not alone. Charles
Shaw is actually a table wine…a nice, easy drinking wine sold exclusively
at Trader Joe's stores. The real draw for this wine is its rather humble
price tag. The price is so low, some have deemed it "Two Buck Chuck."
We'll get into the pricing later as not all of our stores are able to have
that wondrous $1.99 price.
Actually, we've been buzzing for years…
For those of you who don't know us well yet, our initial reason for being
in the business of selling wine is we want to offer our customers good
wines for a great deal. Whether it's a very well priced Chard from
Australia or a robust red from Chile, we want to be the ones who offer
those options at an outstanding value. So, today it's Charles Shaw wines,
but we've been offering great deals in the wine biz for over 40 years. In
fact, we have several options - right now - in our stores for the same as
or a little more for other wines.
(Trader Joe's is the main distributor for Two Buck Chuck).
Topic 74 of 88 [food]: wine
Response 17 of 38: Marcia (MarciaH) * Thu, Mar 18, 2004 (19:35) * 3 lines
Cask and Cream is brandy with cream added - or in the case of chocolate, that is added to the cream, as well. Delicious on a cold night or over crushed ice in the summer!
Soon it will be mint julep time here. Uck!!!
Topic 74 of 88 [food]: wine
Response 18 of 38: Food Walrus (terry) * Fri, Nov 19, 2004 (07:10) * 1 lines
I got an email today from Laura McCarthy and she's going to be stopping by with some intriquing comments on the topic of wine. Welcome Laura.
Topic 74 of 88 [food]: wine
Response 19 of 38: Food Walrus (terry) * Sat, Nov 20, 2004 (02:11) * 8 lines
And this from ivillage.com
Much of the appeal of Thanksgiving dinner is found in the wonderful aromas coming from the kitchen while the meal is being prepared, and a very aromatic red wine such as pinot noir fits right in and adds its own unique appeal. Generally light in body, with soft texture as a counterpoint to its lovely aroma, pinot noir is easy to love, especially among the many flavors of Thanksgiving.
Every year in November, the first wine of the harvest in the Beaujolais region in France makes its way to market. The wine -- Beaujolais Nouveau (literally "new Beaujolais") is as fresh and appealing as its name. Made of the Gamay grape, this fresh, purple wine is all fruit and no pretension, and well complements Thanksgiving fare. And, as it can be enjoyed slightly chilled, it is likely to please those who favor white wines too.
For those who like their red wines hearty and full of flavor, a Syrah will nicely balance even the most flavorful and spicy Thanksgiving fare. Whether from the Rhone Valley in France, California or Australia (where they are called "Shiraz"), they offer great depth of color and flavor, with a decidedly peppery note that many find delicious. Similarly, the all-American zinfandel is a sturdy red wine with lots of spice on its own to satisfy the hunger for lots of flavor to go with the meal.
Topic 74 of 88 [food]: wine
Response 20 of 38: Unknown (cfadm) * Tue, Mar 15, 2005 (08:31) * 1 lines
Has anyone tried Lemberger?
Topic 74 of 88 [food]: wine
Response 21 of 38: Marcia (MarciaH) * Sat, Oct 1, 2005 (20:29) * 1 lines
It sounds like cheese. No, have not even heard of it. I'll ask my CA relatives who go to Napa frequently.
Topic 74 of 88 [food]: wine
Response 22 of 38: Food Walrus (terry) * Wed, Oct 5, 2005 (00:05) * 1 lines
Black Swan Shiraz from HEB.
Topic 74 of 88 [food]: wine
Response 23 of 38: Marcia (MarciaH) * Wed, Oct 5, 2005 (16:27) * 1 lines
Is Shiraz as puckery (tannins) as Melot? I can't bear Merlot and it doesn't like me either.
Topic 74 of 88 [food]: wine
Response 24 of 38: Wolf (wolf) * Wed, Oct 5, 2005 (19:31) * 1 lines
i don't know anything about wine except that i use them for cooking.....
Topic 74 of 88 [food]: wine
Response 25 of 38: Marcia (MarciaH) * Thu, Oct 6, 2005 (17:47) * 1 lines
I have never cooked with it though I have used fruit vinegars from time to time.
Topic 74 of 88 [food]: wine
Response 26 of 38: Wolf (wolf) * Thu, Oct 6, 2005 (19:23) * 1 lines
i use sherry all the time.....particularly for a saute.
Topic 74 of 88 [food]: wine
Response 27 of 38: Food Walrus (terry) * Fri, Oct 7, 2005 (10:30) * 1 lines
I drink beer mostly. But I'll try that shiraz tonight and let you know.
Topic 74 of 88 [food]: wine
Response 28 of 38: Marcia (MarciaH) * Fri, Oct 7, 2005 (16:35) * 1 lines
Good and thanks. Cheers.
Topic 74 of 88 [food]: wine
Response 29 of 38: Food Walrus (terry) * Fri, Oct 7, 2005 (23:36) * 1 lines
Well, not tonight. But I'll try it some night soon.
Topic 74 of 88 [food]: wine
Response 30 of 38: Marcia (MarciaH) * Sat, Oct 8, 2005 (02:24) * 1 lines
beer it was. We'll be patient. *tap*tap*
Topic 74 of 88 [food]: wine
Response 31 of 38: Marcia (MarciaH) * Sun, Nov 13, 2005 (22:26) * 9 lines
The Ancient Egyptians enjoyed red wine. But what did it taste like?
It's not quite the stuff of an Indiana Jones movie, but the tale of King Tutankhamen's favourite tipple, revealed at a recent conference at the British Museum, would make a good documentary, involving an attractive Spanish Egyptologist, a 3,500-year-old mystery and traces of syringic acid. The story began when Dr Maria Rosa Guasch, a researcher at the University of Barcelona, persuaded the Egyptian government to let her take some scrapings from the bottom of an amphora found in Tutankhamen's tomb. The hieroglyph on its side ('Year 5, wine of the house of Tutankhamen, ruler of Thebes, life, prosperity and health, on the Western River, by the chief vintner Khaa') suggested the jar had contained wine for the afterlife. But what sort?
Using a combination of liquid chromatography and mass spectrometry, Guasch identified two compounds in the scrapings: tartaric and syringic acid. The first is surely conclusive proof of the presence of wine (it is only found in grapes, peanuts and baobab trees), while the second was even more interesting. Malvidin, which is a colour compound found in red wines, breaks down into syringic acid over time. So now we know that the Egyptians drank red wine.
The frustrating thing is we don't know which grape varieties they cultivated or what the resulting wines tasted like. One thing we can be sure of is that, in the absence of sulphur dioxide, the wine would have deteriorated very rapidly in a hot climate. Even the chief vintner Khaa, who appears to have been the leading consultant oenologist of his time, would have struggled to make the kind of wine we drink today.
more... http://observer.guardian.co.uk/magazine/story/0,11913,1639503,00.html
Topic 74 of 88 [food]: wine
Response 32 of 38: Food Walrus (terry) * Thu, Nov 17, 2005 (17:46) * 3 lines
I wonder if grapes will do well here? I intend to find out.
That would be sooo coool, to have a vineyard and home brew some wine.
Topic 74 of 88 [food]: wine
Response 33 of 38: Marcia (MarciaH) * Thu, Nov 17, 2005 (20:46) * 1 lines
my dad used pink rose petals one year to make wine. It smelled just like roses but was so "dry" it was impossible for me to drink. Anything with sugar in it can be fermented into wine. Frankfort, KY has a winery. Why not you?!
Topic 74 of 88 [food]: wine
Response 34 of 38: Food Walrus (terry) * Sat, Nov 19, 2005 (22:46) * 2 lines
On the extinct farm next to me they used to have grapes.
Topic 74 of 88 [food]: wine
Response 35 of 38: Marcia (MarciaH) * Sun, Nov 20, 2005 (16:11) * 1 lines
There you go! Have at it and make some varietal or whatever happens to ferment. I'll help stomp it. I did it for my dad - the stomping involved a glass rod in a heavy stoneware tub covered with a glass pane not quite sealed so it can breathe. I had to poke the foating rose petals under the mix daily or twice daily depending on the stage of fermentation.
Topic 74 of 88 [food]: wine
Response 36 of 38: Food Walrus (terry) * Sun, Nov 20, 2005 (17:48) * 1 lines
Research required at this point. I'll google around for Texas wine and grapes or more specifically grapes around central Texas. The Ag Extension office might be helpful.
Topic 74 of 88 [food]: wine
Response 37 of 38: Marcia (MarciaH) * Thu, Nov 24, 2005 (13:49) * 1 lines
Absolutely start at the local Ag Estension. That'll save you tons of time and frustration though Googling is a great way to start.
Topic 74 of 88 [food]: wine
Response 38 of 38: eater (cfadm) * Sun, Jul 2, 2006 (12:47) * 1 lines
Good suggestion.
food conference 
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Thanks!