Broad question: if you had company and were to serve chocolate, fruit,
cheese (an assortment which would go well with anything as a snack) and
aperitifs or wine, what would your wine or liqueur be?

Jill
--
I used to have a handle on life...but it broke off.

jmcquown wrote:

> Broad question: if you had company and were to serve chocolate, fruit,
> cheese (an assortment which would go well with anything as a snack) and
> aperitifs or wine, what would your wine or liqueur be?
>
> Jill

Eiswein

"jmcquown" > wrote in message
...
> Broad question: if you had company and were to serve chocolate, fruit,
> cheese (an assortment which would go well with anything as a snack) and
> aperitifs or wine, what would your wine or liqueur be?
>
> Jill

Would the majority of the people be 'interested' in the wine(s) served, or
just enjoying the company and the wine really didn't matter a lot?
I would serve wine and have a choice for them of white and red; more white
than red.
Dee Dee

On Sun, 14 Aug 2005 23:31:33 -0400, "Dee Randall"
> wrote:

>
>"jmcquown" > wrote in message
. ..
>> Broad question: if you had company and were to serve chocolate, fruit,
>> cheese (an assortment which would go well with anything as a snack) and
>> aperitifs or wine, what would your wine or liqueur be?
>>
>> Jill
>
>Would the majority of the people be 'interested' in the wine(s) served, or
>just enjoying the company and the wine really didn't matter a lot?
>I would serve wine and have a choice for them of white and red; more white
>than red.
>Dee Dee
>

I haven't tried it, but I have heard that a good port goes very well
with chocolate.

Christine

Jill wrote:

> Broad question: if you had company and were to serve chocolate, fruit,
> cheese (an assortment which would go well with anything as a snack) and
> aperitifs or wine, what would your wine or liqueur be?

Port, sherry, Madeira, brandy, apricot brandy, Gran Marnier, kirsch, or
framboise.

Bob

"Bob" > wrote in message
...
> Jill wrote:
>
> > Broad question: if you had company and were to serve chocolate, fruit,
> > cheese (an assortment which would go well with anything as a snack) and
> > aperitifs or wine, what would your wine or liqueur be?
>
> Port, sherry, Madeira, brandy, apricot brandy, Gran Marnier, kirsch, or
> framboise.
>
> Bob
>
>

Yep, I would agree with those. A cheaper route would be a sweeter, white
wine like a Riesling or Gewurtzraminer.

kili

In article >,
"jmcquown" > wrote:

> Broad question: if you had company and were to serve chocolate, fruit,
> cheese (an assortment which would go well with anything as a snack) and
> aperitifs or wine, what would your wine or liqueur be?
>
> Jill

Port.....
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Kilikini wrote:

>>> Broad question: if you had company and were to serve chocolate, fruit,
>>> cheese (an assortment which would go well with anything as a snack) and
>>> aperitifs or wine, what would your wine or liqueur be?
>>
>> Port, sherry, Madeira, brandy, apricot brandy, Gran Marnier, kirsch, or
>> framboise.
>
> Yep, I would agree with those. A cheaper route would be a sweeter, white
> wine like a Riesling or Gewurtzraminer.

I thought about those, but discarded them because I don't think they go with
chocolate very well. Sherry and Madeira were also potentially problematic
(though they made my list) because there are some fruits which clash with
them. Jill wasn't specific about what fruit she had in mind, so I included
them just in case.

Another one I considered and discarded was Quady's Essensia, an orange
muscat, but I really don't think the muscats stand up to chocolate well
enough to make the list. Maybe a late-harvest Pinot Noir would work, but
those aren't all that easy to find, and probably just as expensive as the
liqueurs and wines I listed. (Here's one:
http://www.paraisovineyards.com/buy-...otes.php?id=12)

Moving away from wine made from grapes, there's a wine called "Maui Splash"
made from pineapples and passion fruit. It *might* work well, but it's a
rather adventurous choice -- not that there's anything WRONG with that!

(Branching out beyond what Jill asked, now I'm wondering how well litchi tea
or jasmine tea would be in that role.)

Bob

kilikini wrote on 15 Aug 2005 in rec.food.cooking

>
> "Bob" > wrote in message
> ...
> > Jill wrote:
> >
> > > Broad question: if you had company and were to serve chocolate,
> > > fruit, cheese (an assortment which would go well with anything
> > > as a snack) and aperitifs or wine, what would your wine or
> > > liqueur be?
> >
> > Port, sherry, Madeira, brandy, apricot brandy, Gran Marnier,
> > kirsch, or framboise.
> >
> > Bob
> >
> >
>
> Yep, I would agree with those. A cheaper route would be a sweeter,
> white wine like a Riesling or Gewurtzraminer.
>
> kili
>
>

After a great meal with good friends, while the smokers go out to
indulge, I like a neat tiny glass of Irish Mist or 6.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Bob" > wrote in message
...
| Jill wrote:
|
| > Broad question: if you had company and were to serve chocolate, fruit,
| > cheese (an assortment which would go well with anything as a snack) and
| > aperitifs or wine, what would your wine or liqueur be?
|
| Port, sherry, Madeira, brandy, apricot brandy, Gran Marnier, kirsch, or
| framboise.
|
Was thinking amaretto would go with these.

Debbie

"Bob" > wrote in message
...
> Kilikini wrote:
>
>
> Moving away from wine made from grapes, there's a wine called "Maui
Splash"
> made from pineapples and passion fruit. It *might* work well, but it's a
> rather adventurous choice -- not that there's anything WRONG with that!
>
> (Branching out beyond what Jill asked, now I'm wondering how well litchi
tea
> or jasmine tea would be in that role.)
>
> Bob
>
>

I've been to Tedeschi Vineyards on Maui several times, but their wines leave
a bit to be desired, to say the least. :~) I sent bottles of that stuff
off to my parents occasionally just for kicks. Thanks for the memory. God,
I miss Maui. Sigh.

kili

"kilikini" > wrote in message
. ..
>
> "Bob" > wrote in message
> ...
>> Kilikini wrote:
>>
>>
>> Moving away from wine made from grapes, there's a wine called "Maui
> Splash"
>> made from pineapples and passion fruit. It *might* work well, but it's a
>> rather adventurous choice -- not that there's anything WRONG with that!
>>
>> (Branching out beyond what Jill asked, now I'm wondering how well litchi
> tea
>> or jasmine tea would be in that role.)
>>
>> Bob
>>
>>
>
> I've been to Tedeschi Vineyards on Maui several times, but their wines
> leave
> a bit to be desired, to say the least. :~) I sent bottles of that stuff
> off to my parents occasionally just for kicks. Thanks for the memory.
> God,
> I miss Maui. Sigh.
>
> kili

Kili, were you born in Hawaii? No wonder you would miss it. I loved my
'almost' 4 years there, but have no desire to return. It was almost the
most beautiful place I've ever seen and the people were the most kind of any
place I've ever lived.
Dee Dee

Debbie wrote:
> "Bob" > wrote in message
> ...
>> Jill wrote:
>>
>>> Broad question: if you had company and were to serve chocolate,
>>> fruit, cheese (an assortment which would go well with anything as a
>>> snack) and aperitifs or wine, what would your wine or liqueur be?
>>
>> Port, sherry, Madeira, brandy, apricot brandy, Gran Marnier, kirsch,
>> or framboise.
>>
> Was thinking amaretto would go with these.
>
> Debbie

Amaretto sounds good! Nice in coffee, too

Jill

" I have heard that a good port goes very well with chocolate. "

Indeed it does. For a reasonable price, I think the Fonseca Bin 27 does
a very good job.

On the other hand, a port wine can overpower mild cheeses and fruits.

Dean G.

Amaretto is good in coffee, but IMHO Frangelico is even better.

Also, someone needs to mention Chambord. It goes well with the fruit,
cheese, and chocolate.

Dean G.

"jmcquown" > wrote in message
...
> Broad question: if you had company and were to serve chocolate, fruit,
> cheese (an assortment which would go well with anything as a snack) and
> aperitifs or wine, what would your wine or liqueur be?
>
> Jill

It really depends on if this is before dinner or after. The kicker here is the
chocolate which would lead me to after dinner as the time The sweetness of the
fruit is usually balanced by the salty nature of the cheese. With the straight
fruit and cheese a Port, Madera or a Sherry or even a sauternes would be just
fine.

The old adage is white with white, red with red and pink with anything. The
fallback is always Champaign. It is always appropriate.

Dimitri

"Dimitri" > wrote in message
. ..
>
> "jmcquown" > wrote in message
> ...
>> Broad question: if you had company and were to serve chocolate, fruit,
>> cheese (an assortment which would go well with anything as a snack) and
>> aperitifs or wine, what would your wine or liqueur be?
>>
>> Jill
>
> It really depends on if this is before dinner or after. The kicker here
> is the chocolate which would lead me to after dinner as the time The
> sweetness of the fruit is usually balanced by the salty nature of the
> cheese. With the straight fruit and cheese a Port, Madera or a Sherry or
> even a sauternes would be just fine.
>
> The old adage is white with white, red with red and pink with anything.
> The fallback is always Champaign. It is always appropriate.
>
> Dimitri

I was going to suggest something like Prosecco, myself, a sparkling wine.
Dee Dee

"Dee Randall" > wrote in message
...
>
> "kilikini" > wrote in message
> . ..
> >
> > "Bob" > wrote in message
> > ...
> >> Kilikini wrote:
> >>
> >>
> >> Moving away from wine made from grapes, there's a wine called "Maui
> > Splash"
> >> made from pineapples and passion fruit. It *might* work well, but it's
a
> >> rather adventurous choice -- not that there's anything WRONG with that!
> >>
> >> (Branching out beyond what Jill asked, now I'm wondering how well
litchi
> > tea
> >> or jasmine tea would be in that role.)
> >>
> >> Bob
> >>
> >>
> >
> > I've been to Tedeschi Vineyards on Maui several times, but their wines
> > leave
> > a bit to be desired, to say the least. :~) I sent bottles of that
stuff
> > off to my parents occasionally just for kicks. Thanks for the memory.
> > God,
> > I miss Maui. Sigh.
> >
> > kili
>
> Kili, were you born in Hawaii? No wonder you would miss it. I loved my
> 'almost' 4 years there, but have no desire to return. It was almost the
> most beautiful place I've ever seen and the people were the most kind of
any
> place I've ever lived.
> Dee Dee
>
>

Nah, wasn't born there, but spent 1/3 of my life there. I get so homesick
that it's almost hard to deal with. I've been gone 10 months now. I miss
my friends, I miss the peacefulness, I miss the ocean and I miss the trades.
Sigh. (Oh, GOD, not to mention that I miss the food!) It was nice to see
Sam Choy on Ironchef America last night; even if he didn't win.

kili

"kilikini" > wrote in message
. ..
>
> "Dee Randall" > wrote in message
> ...
>>
>> "kilikini" > wrote in message
>> . ..
>> >
>> > "Bob" > wrote in message
>> > ...
>> >> Kilikini wrote:
>> >>
>> >>
>> >> Moving away from wine made from grapes, there's a wine called "Maui
>> > Splash"
>> >> made from pineapples and passion fruit. It *might* work well, but it's
> a
>> >> rather adventurous choice -- not that there's anything WRONG with
>> >> that!
>> >>
>> >> (Branching out beyond what Jill asked, now I'm wondering how well
> litchi
>> > tea
>> >> or jasmine tea would be in that role.)
>> >>
>> >> Bob
>> >>
>> >>
>> >
>> > I've been to Tedeschi Vineyards on Maui several times, but their wines
>> > leave
>> > a bit to be desired, to say the least. :~) I sent bottles of that
> stuff
>> > off to my parents occasionally just for kicks. Thanks for the memory.
>> > God,
>> > I miss Maui. Sigh.
>> >
>> > kili
>>
>> Kili, were you born in Hawaii? No wonder you would miss it. I loved my
>> 'almost' 4 years there, but have no desire to return. It was almost the
>> most beautiful place I've ever seen and the people were the most kind of
> any
>> place I've ever lived.
>> Dee Dee
>>
>>
>
> Nah, wasn't born there, but spent 1/3 of my life there. I get so
> homesick
> that it's almost hard to deal with. I've been gone 10 months now. I miss
> my friends, I miss the peacefulness, I miss the ocean and I miss the
> trades.
> Sigh. (Oh, GOD, not to mention that I miss the food!) It was nice to see
> Sam Choy on Ironchef America last night; even if he didn't win.
>
> kili
>
I was going to watch that, but I didn't make it. Perhaps I can catch it
later.
What was the food subject?
Dee

One time on Usenet, "kilikini" > said:

<snip>

> Nah, wasn't born there, but spent 1/3 of my life there. I get so homesick
> that it's almost hard to deal with. I've been gone 10 months now. I miss
> my friends, I miss the peacefulness, I miss the ocean and I miss the trades.
> Sigh. (Oh, GOD, not to mention that I miss the food!) It was nice to see
> Sam Choy on Ironchef America last night; even if he didn't win.

Poor kid, you sound like I did when I lived in PA with Miguel (a year
of misery, IMHO). Funny, the only thing I miss about the East Coast *is*
the food...

--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~

"Dean G." wrote ...
>
> Amaretto is good in coffee, but IMHO Frangelico is even better.
>
> Also, someone needs to mention Chambord. It goes well with the fruit,
> cheese, and chocolate.
>
> Dean G.

Heh, I was reading through the posts before I said anything. I was thinking
that the nut/seed-based liquours would be better than the fruit. I'm
hopeless on wine.

Pam
>