SC - Re: sca-cooks V1 #354

[Philip & Susan Troy]

DUNHAM Patricia R wrote:
> 
> Well, I don't know anything about truffles, but I do know there are
> French wine growers buying land here in Oregon, and happy to get it!
> Have seen wine reviews of Oregon vintages that beat the average
> Californios all hollow, and apparently compete well with fine French
> stuff; and there was a quote in the paper a couple of weeks ago about
> some hot shot French wine-fellow explaining to a reporter that no,
> actually $5000 an acre seemed pretty reasonable, when he's used to
> paying $5000 per square foot back home in Burgundy (?).  We have native
> wild oaks; maybe the same conditions that are good for wine vines are
> good for truffles?
> 
> Chimene

You might say that!  They do have a bit of locally produced wine, a
cottage industry, you might say ;  ), in the parts of Southern France
and Northern Italy that include Perigord, Piedmont, and Umbria...

Then there's the fact that one of the traditional ways to cook a
Perigord truffle is to wrap it in a grape leaf, and roast it in the
ashes of a fire made of vine branches.

As far as wines are concerned, I've been extremely gratified by the news
that there has been a great upsurge in the New York State wine industry.
Until quite recently most NY wines were kind of joke. Wine connoisseurs
used to say that for wines from the Finger Lakes region, they knew which
finger was being referred to. Recently, though, the wines of several
Long Island wineries have been kicking both French and Californian butt
in the various competitions.

Adamantius
______________________________________
Phil & Susan Troy
troy at asan.com
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