SC - Andalusian cookery

[Mark Harris]

There are no WRONG wines, we all have our favorites.  My lady and I have
been making wines for a good number of years, and we make both sweet and
dry ones.  When I am feeling in a complex mood, or want to study my wine, I
will get out a complex wine, and for good old everyday enjoyment, I have my
standbys.  There are complex sweet wines as well as dry ones, ( a 1947
Chateau d'Yquem sauterne comes to mind), and simple dry ones as well as
sweet ones.  Wines also do not have to be expensive to be good.
Just my 2 pence worth.

                             Jonathus


At 12:00 AM 11/17/97 -0800, you wrote:
>Continuing the conversation:
>
>>In a message dated 97-11-17 00:02:21 EST, Morgana wrote:
>>
>><< I have never developed a taste for *dry* wines (love liqueurs, muscats,
>> etc.), including the unavoidable multitudes of Cabernet Savignons, which
>> taste like varyingly-acceptable versions of vinegar to me.>>
>>
>>How sad. :-( The complexities and flavors that roll across the tongue when
>>drinking good wine are  overwhelmingly sensuous..
>
>It may be, of course, that finding properly aged wines in these Northern
>regions is tough.
>>
>>Remember though that the quickest way to ruin good food is to marry itn with
>>a bad wine.
>
>I try not, but again available stock and budget dictate this somwhat.
>>
>>I am glad that you found a Cabernet that was palatable at 5 years.
>>Personally, I can't stomach a Cabernet Sauvignon that is less than 8-10
>>yearsd old and 15 to 20 is far more acceptable.
>
>Well, I should 'fess up that Viscountess Juana was of the habit of buying
>two cases of Cabernet a year: one to drink while the others were aging. I
>think her oldest case at the time was 6 years old. She's be into the
>properly aged ones by now, as this was a few years ago.
>>
>> <<Ducking and returning to lurker mode...
>>
>> Morgana>>
>>
>>Why do that?
>
>I duck because my tastes run to the sweet, and most people denigrate that.
>I lurk mostly due to time constraints....
>
>>I enjoy all types of wine and infinately prefer semi-dry over
>>dry inless it has been well-aged and the tannins have fallen out of it. Of
>>course, it is in the end dependant on the food being served or more
>>specifically the sauces and spices accompanying the main ingredients. Try
>>German whites and I'm sure that you will be pleased. :-)
>>
>>A good rule of thumb is definately whatever you're serving as wine should be
>>the wine used in the cooking.
>
>I'm afraid I don't know what a "cooking" wine is when it comes to wines I
>like. Other I go by personal recommendations from friends or -- frankly --
>price.
>>
>>Ras (who also appreciates fine sherries and ports and absolutely LOVES a
nice
>>French Sauterne served with  Rouquefort Cheese.)
>>
>Some years ago (more than 5 less than 10 without digging it out) Mistress
>Nerissa de la Fontaine gave a wine-making class at a collegium in Eskalya
>and the students made a clover wine. I was the eventual recipient/owner of
>two bottles. I would duly taste it once a year or so. Tasted remarkably
>like vinegar to begin with -- must be that tannin stuff. However, the last
>time I checked it, I disbelieved how good it was getting. It's still tart,
>but smooth and not very bitter anymore. I'll have to try it with a cornish
>game hen recipe I use to test a wine in cooking (the best we've liked so
>far has been V.Sattui's Madeira). Based on my waiting for the clover to age
>properly, I'd almost consider taking up wine brewing myself.
>
>Later,
>
>Morgana
>
>* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
>Morgana yr Oerfa, Baroness      *     Sharron Albert
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>
>
>
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