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Default Best Winery in the Eastern US?

I just went to Childress this weekend:

http://www.childressvineyards.com/home.asp

It is probably the best in NC. They won the 2006 NC State Fair with
their 2004 Syrah.

http://www.childressvineyards.com/wines/syrah04.pdf

And, this was not even close to their best wine, I can assure you
after doing the tasting. I don't think they competed the more
expensive wines with the highest production quality in the state fair
but it is a little hard to match the names on the competition list to
be sure.

Childress was just established in 2004, but with millions in NASCAR
money, so it's not your typical startup.

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Default Best Winery in the Eastern US?

Winery + East Coast + NASCAR = ?

.... hmmm, somehow just doesn't add up for me.

In article . com>
> wrote:

> I just went to Childress this weekend:
>
> http://www.childressvineyards.com/home.asp
>
> It is probably the best in NC. They won the 2006 NC State Fair
> withtheir 2004 Syrah.
>
> http://www.childressvineyards.com/wines/syrah04.pdf
>
> And, this was not even close to their best wine, I can assure you
> after doing the tasting. I don't think they competed the more
> expensive wines with the highest production quality in the state fair
> but it is a little hard to match the names on the competition list
> tobe sure.
>
> Childress was just established in 2004, but with millions in
> NASCARmoney, so it's not your typical startup.
>
>


--
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You can download it at http://www.malcom-mac.com/nemo

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Default Best Winery in the Eastern US?

AxisOfBeagles > wrote in news:nemoTue052907100741
@alphaone.com:

> Winery + East Coast + NASCAR = ?
>
> ... hmmm, somehow just doesn't add up for me.
>
> In article . com>
> > wrote:
>
>> I just went to Childress this weekend:
>>
>> http://www.childressvineyards.com/home.asp
>>
>> It is probably the best in NC. They won the 2006 NC State Fair
>> withtheir 2004 Syrah.
>>
>> http://www.childressvineyards.com/wines/syrah04.pdf
>>
>> And, this was not even close to their best wine, I can assure you
>> after doing the tasting. I don't think they competed the more
>> expensive wines with the highest production quality in the state fair
>> but it is a little hard to match the names on the competition list
>> tobe sure.
>>
>> Childress was just established in 2004, but with millions in
>> NASCARmoney, so it's not your typical startup.
>>
>>

>


That nose of burning rubber is not from the syrah...


<sorry>
d.
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Default Best Winery in the Eastern US?

What wine goes best with Chewen tobacco?
:-)

"AxisOfBeagles" > wrote in message
...
> Winery + East Coast + NASCAR = ?
>
> ... hmmm, somehow just doesn't add up for me.
>
> In article . com>
> > wrote:
>
>> I just went to Childress this weekend:
>>
>> http://www.childressvineyards.com/home.asp
>>
>> It is probably the best in NC. They won the 2006 NC State Fair
>> withtheir 2004 Syrah.
>>
>> http://www.childressvineyards.com/wines/syrah04.pdf
>>
>> And, this was not even close to their best wine, I can assure you
>> after doing the tasting. I don't think they competed the more
>> expensive wines with the highest production quality in the state fair
>> but it is a little hard to match the names on the competition list
>> tobe sure.
>>
>> Childress was just established in 2004, but with millions in
>> NASCARmoney, so it's not your typical startup.
>>
>>

>
> --
> I'm trying a new usenet client for Mac, Nemo OS X.
> You can download it at http://www.malcom-mac.com/nemo
>



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Default Best Winery in the Eastern US?

It's an odd mix. The crowd there was about half NASCAR fans and half
wine lovers (and some both).

It is an odd mix. The crowd is about half NASCAR fans and half wine
lovers (and some are both). Childress has his NASCAR shop about ten
miles down the road and a NASCAR museum about 20 minutes away.

They have some wines in bottles with a checkered flag format. And
some wines are advertised to be good with the local western NC BBQ
(chopped pork with vinegar-based sauce). (Eastern NC BBQ is chopped
pork with a tomato-based sauce).

The on the tour they said that Richard Childress developed a love for
wine when he was on the road in Riverside California and New York. He
went wine tastings with Dale Earnhardt Sr., became a collector, went
from there.

I don't know how good they can get. Might be an upper limit from the
soils and climate. But, Childress wines are the first NC wines I have
had that tastes like California wines in the ten to twenty dollar
range. I guess the Biltmore Estates wines might be good NC wines too.

I am not sure they are as good a value. NC wines tend to be a bit
pricey at a given quality level.


On May 29, 1:09 pm, AxisOfBeagles > wrote:
> Winery + East Coast + NASCAR = ?
>
> ... hmmm, somehow just doesn't add up for me.
>
> In article . com>
>
>
>
>
>
> > wrote:
> > I just went to Childress this weekend:

>
> > http://www.childressvineyards.com/home.asp

>
> > It is probably the best in NC. They won the 2006 NC State Fair
> > withtheir 2004 Syrah.

>
> > http://www.childressvineyards.com/wines/syrah04.pdf

>
> > And, this was not even close to their best wine, I can assure you
> > after doing the tasting. I don't think they competed the more
> > expensive wines with the highest production quality in the state fair
> > but it is a little hard to match the names on the competition list
> > tobe sure.

>
> > Childress was just established in 2004, but with millions in
> > NASCARmoney, so it's not your typical startup.

>
> --
> I'm trying a new usenet client for Mac, Nemo OS X.
> You can download it athttp://www.malcom-mac.com/nemo- Hide quoted text -
>
> - Show quoted text -





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Default Best Winery in the Eastern US?

On May 29, 3:03 pm, tom > wrote:
> It's an odd mix. The crowd there was about half NASCAR fans and half
> wine lovers (and some both).
>
> It is an odd mix. The crowd is about half NASCAR fans and half wine
> lovers (and some are both). Childress has his NASCAR shop about ten
> miles down the road and a NASCAR museum about 20 minutes away.
>
> They have some wines in bottles with a checkered flag format. And
> some wines are advertised to be good with the local western NC BBQ
> (chopped pork with vinegar-based sauce). (Eastern NC BBQ is chopped
> pork with a tomato-based sauce).
>
> The on the tour they said that Richard Childress developed a love for
> wine when he was on the road in Riverside California and New York. He
> went wine tastings with Dale Earnhardt Sr., became a collector, went
> from there.
>
> I don't know how good they can get. Might be an upper limit from the
> soils and climate. But, Childress wines are the first NC wines I have
> had that tastes like California wines in the ten to twenty dollar
> range. I guess the Biltmore Estates wines might be good NC wines too.
>
> I am not sure they are as good a value. NC wines tend to be a bit
> pricey at a given quality level.
>
> On May 29, 1:09 pm, AxisOfBeagles > wrote:
>
>
>
> > Winery + East Coast + NASCAR = ?

>
> > ... hmmm, somehow just doesn't add up for me.

>
> > In article . com>

>
> > > wrote:
> > > I just went to Childress this weekend:

>
> > > http://www.childressvineyards.com/home.asp

>
> > > It is probably the best in NC. They won the 2006 NC State Fair
> > > withtheir 2004 Syrah.

>
> > > http://www.childressvineyards.com/wines/syrah04.pdf

>
> > > And, this was not even close to their best wine, I can assure you
> > > after doing the tasting. I don't think they competed the more
> > > expensive wines with the highest production quality in the state fair
> > > but it is a little hard to match the names on the competition list
> > > tobe sure.

>
> > > Childress was just established in 2004, but with millions in
> > > NASCARmoney, so it's not your typical startup.

>
> > --
> > I'm trying a new usenet client for Mac, Nemo OS X.
> > You can download it athttp://www.malcom-mac.com/nemo-Hide quoted text -

>
> > - Show quoted text -- Hide quoted text -

>
> - Show quoted text -


I'm a bit rusty BUT as 0f 2002 here is my list of wineries in MD/VA/PA/
WVA

The late Crouch family's Allegro Cadenza (varous vintages), Basignani
1989 Lorenzino, Montbray Seyre-Villard 78, Byrd 1980 Cab.
are my best indivdual wines.

Best wineries: Barboursville, Lindon, Basignani, Allegro, Chadds Ford

Its encouraging that there is an alternative to Bilt-less in NC, but
using NC grapes will deter progress.

I've tasted a number of very good NorthEasters, Barlett Farms
Blueberry, Sakonnet Gewurz, Hargrove Sauvignon Blanc, Wagner wines in
general. That's right nothing from Lung Island.

The Crouches made great cab & chards at Allegro, Ham Montbray's seyre
villard & can franc killed and Rapidan River's germanic wines wefe
great

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Default Best Winery in the Eastern US?


"tom" > wrote in message
oups.com...
> They have some wines in bottles with a checkered flag format. And
> some wines are advertised to be good with the local western NC BBQ
> (chopped pork with vinegar-based sauce). (Eastern NC BBQ is chopped
> pork with a tomato-based sauce).


I live in Eastern NC - BBQ is chopped pork with a vinegar-based sauce. Not
sure about western NC. I've had some Cabernet Franc that went well with ENC
BBQ, German Kabinet Rieslings, and even Sangria went well. (The true ENC
drink that goes with BBQ is sweet tea - and I do mean sweet - water is
heated to near boiling, sugar dissolved in the water, tea made).

Jim


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Default Best Winery in the Eastern US?

On May 29, 10:34 pm, "Ballroom Dancer" > wrote:
> "tom" > wrote in message
>
> oups.com...
>
> > They have some wines in bottles with a checkered flag format. And
> > some wines are advertised to be good with the local western NC BBQ
> > (chopped pork with vinegar-based sauce). (Eastern NC BBQ is chopped
> > pork with a tomato-based sauce).

>
> I live in Eastern NC - BBQ is chopped pork with a vinegar-based sauce. Not
> sure about western NC. I've had some Cabernet Franc that went well with ENC
> BBQ, German Kabinet Rieslings, and even Sangria went well. (The true ENC
> drink that goes with BBQ is sweet tea - and I do mean sweet - water is
> heated to near boiling, sugar dissolved in the water, tea made).
>
> Jim


Yes, I got is wrong. Both are vinegar based. Western adds some
tomato sauce, but not too much, it still a thin sauce. Eastern tends
to include more spicy ingredients. (What the emoticon for when your
mouth starts to water? ,

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Default Best Winery in the Eastern US?

On May 29, 5:27 pm, joe beppe > wrote:
> On May 29, 3:03 pm, tom > wrote:
>
>
>
>
>
> > It's an odd mix. The crowd there was about half NASCAR fans and half
> > wine lovers (and some both).

>
> > It is an odd mix. The crowd is about half NASCAR fans and half wine
> > lovers (and some are both). Childress has his NASCAR shop about ten
> > miles down the road and a NASCAR museum about 20 minutes away.

>
> > They have some wines in bottles with a checkered flag format. And
> > some wines are advertised to be good with the local western NC BBQ
> > (chopped pork with vinegar-based sauce). (Eastern NC BBQ is chopped
> > pork with a tomato-based sauce).

>
> > The on the tour they said that Richard Childress developed a love for
> > wine when he was on the road in Riverside California and New York. He
> > went wine tastings with Dale Earnhardt Sr., became a collector, went
> > from there.

>
> > I don't know how good they can get. Might be an upper limit from the
> > soils and climate. But, Childress wines are the first NC wines I have
> > had that tastes like California wines in the ten to twenty dollar
> > range. I guess the Biltmore Estates wines might be good NC wines too.

>
> > I am not sure they are as good a value. NC wines tend to be a bit
> > pricey at a given quality level.

>
> > On May 29, 1:09 pm, AxisOfBeagles > wrote:

>
> > > Winery + East Coast + NASCAR = ?

>
> > > ... hmmm, somehow just doesn't add up for me.

>
> > > In article . com>

>
> > > > wrote:
> > > > I just went to Childress this weekend:

>
> > > > http://www.childressvineyards.com/home.asp

>
> > > > It is probably the best in NC. They won the 2006 NC State Fair
> > > > withtheir 2004 Syrah.

>
> > > > http://www.childressvineyards.com/wines/syrah04.pdf

>
> > > > And, this was not even close to their best wine, I can assure you
> > > > after doing the tasting. I don't think they competed the more
> > > > expensive wines with the highest production quality in the state fair
> > > > but it is a little hard to match the names on the competition list
> > > > tobe sure.

>
> > > > Childress was just established in 2004, but with millions in
> > > > NASCARmoney, so it's not your typical startup.

>
> > > --
> > > I'm trying a new usenet client for Mac, Nemo OS X.
> > > You can download it athttp://www.malcom-mac.com/nemo-Hidequoted text -

>
> > > - Show quoted text -- Hide quoted text -

>
> > - Show quoted text -

>
> I'm a bit rusty BUT as 0f 2002 here is my list of wineries in MD/VA/PA/
> WVA
>
> The late Crouch family's Allegro Cadenza (varous vintages), Basignani
> 1989 Lorenzino, Montbray Seyre-Villard 78, Byrd 1980 Cab.
> are my best indivdual wines.
>
> Best wineries: Barboursville, Lindon, Basignani, Allegro, Chadds Ford


Been a while, but Barboursville's wines did not impress me like
Childress' best.

>
> Its encouraging that there is an alternative to Bilt-less in NC, but
> using NC grapes will deter progress.


Biltmore seems roughly comparable in the 2006 State Fair rankings,
but since Childress did not compete the best wines available at their
tastings, I'm not sure that's a good measure. I've never been to
Biltmore and I don't recall even trying there wines.

BYW, NC does have a good muscadine winery. Duplin winery's Carlos is
my favorite, relatively dry for a Muscadine wine. Duplin claims to be
the biggest
muscadine winery in the world and the oldest winery in NC.

>
> I've tasted a number of very good NorthEasters, Barlett Farms
> Blueberry, Sakonnet Gewurz, Hargrove Sauvignon Blanc, Wagner wines in
> general. That's right nothing from Lung Island.


Childress lured his winemaker and general manager Mark Friszolowski
from Long Island.

>
> The Crouches made great cab & chards at Allegro, Ham Montbray's seyre
> villard & can franc killed and Rapidan River's germanic wines wefe
> great- Hide quoted text -
>
> - Show quoted text -



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"tom" > wrote in message
oups.com...

> Yes, I got is wrong. Both are vinegar based. Western adds some
> tomato sauce, but not too much, it still a thin sauce. Eastern tends
> to include more spicy ingredients. (What the emoticon for when your
> mouth starts to water? ,
>


I'm not sure what key combination to use. Back when I was single, I dated a
girl from Thailand for a while. Her description of spicy food was: American
hot, Mexican hot, Thai. I've seen her open a jar of peppers that were hot
enough I would have needed a gallon of water after one touched my mouth and
eat them like pop corn.

I used to think red salsa was hot, until I ate some green salsa in a little
Mexican place in El Paso. It like to took the roof right off my mouth.

Most of the more famous BBQ places in ENC have been around over 75 years.
People didn't eat out that much in small towns back then - and one
characteristic of the "secret BBQ sauce" of each place was low cost. Even
now, I can go get a pound with the fixin's and have enough to feed all four
of us for a heavy meal, or a couple of light meals, at a cost about $8. New
Bern has Moore's, Greenville has Parker's, Kinston has King's (who have a
web site and will air ship to anywhere in the US), I forgot the name of the
ones in Rocky Mount and Goldsboro. Go any further west, it changes
considerably.

The worst thing I ever tried to eat that was called BBQ was in a little
joint out in the boonies in southern Alabama. I was working a short project
at a nearby Army base, and was invited. The local guys said I should try
some REAL southern BBQ. I told them I'd had BBQ two weeks earlier when I was
in Huntsville, and they said something to the effect that "the dxxx Yankees
in Huntsville don't know how to make BBQ." All I can say about the meal is
(wine related content) that it probably would have gone very well after
drinking 3 or 4 plastic cups of Mad Dog 20-20.

Jim




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Default Best Winery in the Eastern US?

I am in Charlotte and can honestly tell you that I find ENC BBQ to be
horrible. I much prefer Tennessee of Kentucky as well and Kansas City BBQ
to ENC

I never could get the hang of the vinegar....just seems wrong! :-(


"Ballroom Dancer" > wrote in message
...
>
> "tom" > wrote in message
> oups.com...
>
>> Yes, I got is wrong. Both are vinegar based. Western adds some
>> tomato sauce, but not too much, it still a thin sauce. Eastern tends
>> to include more spicy ingredients. (What the emoticon for when your
>> mouth starts to water? ,
>>

>
> I'm not sure what key combination to use. Back when I was single, I dated
> a girl from Thailand for a while. Her description of spicy food was:
> American hot, Mexican hot, Thai. I've seen her open a jar of peppers that
> were hot enough I would have needed a gallon of water after one touched my
> mouth and eat them like pop corn.
>
> I used to think red salsa was hot, until I ate some green salsa in a
> little Mexican place in El Paso. It like to took the roof right off my
> mouth.
>
> Most of the more famous BBQ places in ENC have been around over 75 years.
> People didn't eat out that much in small towns back then - and one
> characteristic of the "secret BBQ sauce" of each place was low cost. Even
> now, I can go get a pound with the fixin's and have enough to feed all
> four of us for a heavy meal, or a couple of light meals, at a cost about
> $8. New Bern has Moore's, Greenville has Parker's, Kinston has King's (who
> have a web site and will air ship to anywhere in the US), I forgot the
> name of the ones in Rocky Mount and Goldsboro. Go any further west, it
> changes considerably.
>
> The worst thing I ever tried to eat that was called BBQ was in a little
> joint out in the boonies in southern Alabama. I was working a short
> project at a nearby Army base, and was invited. The local guys said I
> should try some REAL southern BBQ. I told them I'd had BBQ two weeks
> earlier when I was in Huntsville, and they said something to the effect
> that "the dxxx Yankees in Huntsville don't know how to make BBQ." All I
> can say about the meal is (wine related content) that it probably would
> have gone very well after drinking 3 or 4 plastic cups of Mad Dog 20-20.
>
> Jim
>
>



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On May 30, 1:23�pm, "Richard Neidich" > wrote:
> I am in Charlotte and can honestly tell you that I find ENC BBQ to be
> horrible. *I much prefer Tennessee of Kentucky as well and Kansas City BBQ
> to ENC
>
> I never could get the hang of the vinegar....just seems wrong! *:-(
>
> "Ballroom Dancer" > wrote in message
>
> ...
>
>
>
>
>
> > "tom" > wrote in message
> roups.com...

>
> >> Yes, *I got is wrong. * Both are vinegar based. *Western adds some
> >> tomato sauce, but not too much, it still a thin sauce. *Eastern tends
> >> to include more spicy ingredients. (What the emoticon for when your
> >> mouth starts to water? ,

>
> > I'm not sure what key combination to use. Back when I was single, I dated
> > a girl from Thailand for a while. Her description of spicy food was:
> > American hot, Mexican hot, Thai. I've seen her open a jar of peppers that
> > were hot enough I would have needed a gallon of water after one touched my
> > mouth and eat them like pop corn.

>
> > I used to think red salsa was hot, until I ate some green salsa in a
> > little Mexican place in El Paso. It like to took the roof right off my
> > mouth.

>
> > Most of the more famous BBQ places in ENC have been around over 75 years.
> > People didn't eat out that much in small towns back then - and one
> > characteristic of the "secret BBQ sauce" of each place was low cost. Even
> > now, I can go get a pound with the fixin's and have enough to feed all
> > four of us for a heavy meal, or a couple of light meals, at a cost about
> > $8. New Bern has Moore's, Greenville has Parker's, Kinston has King's (who
> > have a web site and will air ship to anywhere in the US), I forgot the
> > name of the ones in Rocky Mount and Goldsboro. Go any further west, it
> > changes considerably.

>
> > The worst thing I ever tried to eat that was called BBQ was in a little
> > joint out in the boonies in southern Alabama. I was working a short
> > project at a nearby Army base, and was invited. The local guys said I
> > should try some REAL southern BBQ. I told them I'd had BBQ two weeks
> > earlier when I was in Huntsville, and they said something to the effect
> > that "the dxxx Yankees in Huntsville don't know how to make BBQ." *All I
> > can say about the meal is (wine related content) that it probably would
> > have gone very well after drinking 3 or 4 plastic cups of Mad Dog 20-20.

>
> > Jim- Hide quoted text -

>
> - Show quoted text -


I don't mind the vinegar nearly as much as the yellow mustard.

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In Greenville SC its honey mustard and its not really to sweet and not bad.
"Bi!!" > wrote in message
ups.com...
On May 30, 1:23?pm, "Richard Neidich" > wrote:
> I am in Charlotte and can honestly tell you that I find ENC BBQ to be
> horrible. I much prefer Tennessee of Kentucky as well and Kansas City BBQ
> to ENC
>
> I never could get the hang of the vinegar....just seems wrong! :-(
>
> "Ballroom Dancer" > wrote in message
>
> ...
>
>
>
>
>
> > "tom" > wrote in message
> roups.com...

>
> >> Yes, I got is wrong. Both are vinegar based. Western adds some
> >> tomato sauce, but not too much, it still a thin sauce. Eastern tends
> >> to include more spicy ingredients. (What the emoticon for when your
> >> mouth starts to water? ,

>
> > I'm not sure what key combination to use. Back when I was single, I
> > dated
> > a girl from Thailand for a while. Her description of spicy food was:
> > American hot, Mexican hot, Thai. I've seen her open a jar of peppers
> > that
> > were hot enough I would have needed a gallon of water after one touched
> > my
> > mouth and eat them like pop corn.

>
> > I used to think red salsa was hot, until I ate some green salsa in a
> > little Mexican place in El Paso. It like to took the roof right off my
> > mouth.

>
> > Most of the more famous BBQ places in ENC have been around over 75
> > years.
> > People didn't eat out that much in small towns back then - and one
> > characteristic of the "secret BBQ sauce" of each place was low cost.
> > Even
> > now, I can go get a pound with the fixin's and have enough to feed all
> > four of us for a heavy meal, or a couple of light meals, at a cost about
> > $8. New Bern has Moore's, Greenville has Parker's, Kinston has King's
> > (who
> > have a web site and will air ship to anywhere in the US), I forgot the
> > name of the ones in Rocky Mount and Goldsboro. Go any further west, it
> > changes considerably.

>
> > The worst thing I ever tried to eat that was called BBQ was in a little
> > joint out in the boonies in southern Alabama. I was working a short
> > project at a nearby Army base, and was invited. The local guys said I
> > should try some REAL southern BBQ. I told them I'd had BBQ two weeks
> > earlier when I was in Huntsville, and they said something to the effect
> > that "the dxxx Yankees in Huntsville don't know how to make BBQ." All I
> > can say about the meal is (wine related content) that it probably would
> > have gone very well after drinking 3 or 4 plastic cups of Mad Dog 20-20.

>
> > Jim- Hide quoted text -

>
> - Show quoted text -


I don't mind the vinegar nearly as much as the yellow mustard.


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On May 30, 12:15 pm, "Ballroom Dancer" > wrote:
> "tom" > wrote in message
> Most of the more famous BBQ places in ENC have been around over 75 years.
> People didn't eat out that much in small towns back then - and one
> characteristic of the "secret BBQ sauce" of each place was low cost. Even
> now, I can go get a pound with the fixin's and have enough to feed all four
> of us for a heavy meal, or a couple of light meals, at a cost about $8. New
> Bern has Moore's, Greenville has Parker's, Kinston has King's (who have a
> web site and will air ship to anywhere in the US), I forgot the name of the
> ones in Rocky Mount and Goldsboro. Go any further west, it changes
> considerably.


Let me suggest that you visit the web site
http://www.ibiblio.org/lineback/bbq/jnts.htm
to find out about NC barbecue.
Tasting barbecue is a lot like tasting wine. There are many layers to
the flavor.
A pig cooked for 22 hours over hickory coals has an unbelievable depth
of
flavor. You mentioned Moore's, Parker's and King's all of which now
cook
their pigs over gas for 7 or 8 hours. Try Wilber's in Goldsboro or
Skyline
in Ayden to experience good eastern NC barbecue.

Here is also a vote for Childress wine. It should be confined to the
gas tanks
of NASCAR tractors. Duplin Cellars in Rosehill, NC is the second worst
winery
that I have ever visited. (and that includes at least 1200) Only one
worst was
Nogales Winery in Nogales, AZ. (I don't think they used grapes but
was
afraid to ask) They did ferment and age their wine in concrete pipe
sections
(just the way the Romans did - coated with bee's wax)
I asked the wine maker at Duplin Cellars at what brix they picked
their grapes
and was told that when ever the farmers bring them in is when they
make wine.

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tom tom is offline
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Posts: 36
Default Best Winery in the Eastern US?

On May 30, 2:37 pm, wrote:
> On May 30, 12:15 pm, "Ballroom Dancer" > wrote:
>
> > "tom" > wrote in message
> > Most of the more famous BBQ places in ENC have been around over 75 years.
> > People didn't eat out that much in small towns back then - and one
> > characteristic of the "secret BBQ sauce" of each place was low cost. Even
> > now, I can go get a pound with the fixin's and have enough to feed all four
> > of us for a heavy meal, or a couple of light meals, at a cost about $8. New
> > Bern has Moore's, Greenville has Parker's, Kinston has King's (who have a
> > web site and will air ship to anywhere in the US), I forgot the name of the
> > ones in Rocky Mount and Goldsboro. Go any further west, it changes
> > considerably.

>
> Let me suggest that you visit the web sitehttp://www.ibiblio.org/lineback/bbq/jnts.htm
> to find out about NC barbecue.
> Tasting barbecue is a lot like tasting wine. There are many layers to
> the flavor.
> A pig cooked for 22 hours over hickory coals has an unbelievable depth
> of
> flavor. You mentioned Moore's, Parker's and King's all of which now
> cook
> their pigs over gas for 7 or 8 hours. Try Wilber's in Goldsboro or
> Skyline
> in Ayden to experience good eastern NC barbecue.
>
> Here is also a vote for Childress wine. It should be confined to the
> gas tanks
> of NASCAR tractors.


Which Childress wines have you tried?

> Duplin Cellars in Rosehill, NC is the second worst
> winery
> that I have ever visited. (and that includes at least 1200) Only one
> worst was
> Nogales Winery in Nogales, AZ. (I don't think they used grapes but
> was
> afraid to ask) They did ferment and age their wine in concrete pipe
> sections
> (just the way the Romans did - coated with bee's wax)
> I asked the wine maker at Duplin Cellars at what brix they picked
> their grapes
> and was told that when ever the farmers bring them in is when they
> make wine.





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Posts: 8
Default Best Winery in the Eastern US?


> wrote in message
oups.com...
> Let me suggest that you visit the web site
> http://www.ibiblio.org/lineback/bbq/jnts.htm
> to find out about NC barbecue.
> Tasting barbecue is a lot like tasting wine. There are many layers to
> the flavor.
> A pig cooked for 22 hours over hickory coals has an unbelievable depth
> of
> flavor. You mentioned Moore's, Parker's and King's all of which now
> cook
> their pigs over gas for 7 or 8 hours. Try Wilber's in Goldsboro or
> Skyline
> in Ayden to experience good eastern NC barbecue.
>

Thanks - I have been to Wilber's - it was very good. Haven't been to
Skyline - hope to remedy that soon!

Jim


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