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los Golondrinas

On 8/29/2015 11:31 AM, William wrote:
> On Sat, 29 Aug 2015 10:33:24 -0500, "cshenk" > wrote:
>
>> wrote in rec.food.cooking:
>>
>>> On Friday, August 28, 2015 at 2:05:24 PM UTC-7, cshenk wrote:
>>>> Dunno about you all but I like to use locally produced when
>>>> possible. One I really like are some of the local wines. Ok, we
>>>> are not the famous California set, but this one suits me well.
>>>> Duplin, Scuppernong blush.
>>>>
>>>> Anyone tried it? It suits my simple tastes.
>>>
>>> My wife's brother in law took a job in North Carolina at one point,
>>> and we visited them several times. The one thing none of us could
>>> get used to was the scuppernong wine. I thought at one point that
>>> it would be a good base for fruit punch, but even there it tasted
>>> odd to our palate. I believe we tried three different varieties
>>> that night.
>>>
>>> Now, we were used to non-vinifera wines, living near Michigan and its
>>> endless Concords. But we had grown up on Welchade, not on
>>> scuppernongs.
>>
>> Grin, no problem! I just like this one really well. There's some sort
>> of taste match to local cookery going on with it. It screams for local
>> fish dishes and our sort of pulled pork dishes.
>>
>> Smile, isn't it nice to talk food and cooking again?
>>
>> Carol
>
> My wife loves their "Hatteras Red"...one glass and she's drunk!
>
> William
>
>
>

Oooh, party girl!