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Wine (alt.food.wine) Devoted to the discussion of wine and wine-related topics. A place to read and comment about wines, wine and food matching, storage systems, wine paraphernalia, etc. In general, any topic related to wine is valid fodder for the group. |
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NYT: Asimov on Burgundy
Also in today's NY Times is an article by their (IMO) excellent wine
writer Eric Asimov on the changes happening in Burgundy: http://www.nytimes.com/2008/06/04/di...4burgundy.html This is especially apropos as it coincides with the highly anticipated release of Nils Gustaf Lindgren's FAQ section on Burgunndy tourism, coming to a FAQ near you soon! :P Mark Lipton -- alt.food.wine FAQ: http://winefaq.hostexcellence.com |
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NYT: Asimov on Burgundy
On Jun 4, 1:03�am, Mark Lipton > wrote:
> Also in today's NY Times is an article by their (IMO) excellent wine > writer Eric Asimov on the changes happening in Burgundy: > > http://www.nytimes.com/2008/06/04/di...4burgundy.html > > This is especially apropos as it coincides with the highly anticipated > release of Nils Gustaf Lindgren's FAQ section on Burgunndy tourism, > coming to a FAQ near you soon! :P > > Mark Lipton > -- > alt.food.wine FAQ: �http://winefaq.hostexcellence.com There's also an interesting food chemistry article by Harold McGee. The most interesting part to me is not that they isolated rotundone as the likely cause of pepperiness in Syrah, but that 20% of people are totally insensitive to it. Another piece of evidence that we don't all taste the same things (totally separate from the idea of good or bad palates). |
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NYT: Asimov on Burgundy
On Jun 4, 1:03�am, Mark Lipton > wrote:
> Also in today's NY Times is an article by their (IMO) excellent wine > writer Eric Asimov on the changes happening in Burgundy: > > http://www.nytimes.com/2008/06/04/di...4burgundy.html > > This is especially apropos as it coincides with the highly anticipated > release of Nils Gustaf Lindgren's FAQ section on Burgunndy tourism, > coming to a FAQ near you soon! :P > > Mark Lipton > -- > alt.food.wine FAQ: �http://winefaq.hostexcellence.com Also, the recipes from Ma Cuisine looked great, especially the hens. I dropped paper off for Betsy already (hope we can still find garlic scapes) |
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NYT: Asimov on Burgundy
On Jun 4, 1:03�am, Mark Lipton > wrote:
> Also in today's NY Times is an article by their (IMO) excellent wine > writer Eric Asimov on the changes happening in Burgundy: > > http://www.nytimes.com/2008/06/04/di...4burgundy.html > > This is especially apropos as it coincides with the highly anticipated > release of Nils Gustaf Lindgren's FAQ section on Burgunndy tourism, > coming to a FAQ near you soon! :P > > Mark Lipton > -- > alt.food.wine FAQ: �http://winefaq.hostexcellence.com Thanks for the link. I listened to the link and watched the photo slideshow also. Asimov refers to the increased use of horses and biodynamic and organic farming yet during my visit I saw only one horse which was in the vineyards in Vosnee Romanee. Hmmmm. |
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NYT: Asimov on Burgundy
On Jun 4, 11:59Â*am, DaleW > wrote:
> On Jun 4, 1:03�am, Mark Lipton > wrote: > > > Also in today's NY Times is an article by their (IMO) excellent wine > > writer Eric Asimov on the changes happening in Burgundy: > > >http://www.nytimes.com/2008/06/04/di...4burgundy.html > > > This is especially apropos as it coincides with the highly anticipated > > release of Nils Gustaf Lindgren's FAQ section on Burgunndy tourism, > > coming to a FAQ near you soon! :P > > > Mark Lipton > > -- > > alt.food.wine FAQ: �http://winefaq.hostexcellence.com > > Also, the recipes from Ma Cuisine looked great, especially the hens. I > dropped paper off for Betsy already (hope we can still find garlic > scapes) I hadn't closely looked at timing on the hens. 20 + 7 at 400°F can't be right. We had a couple of birds that were a little over 1.5 lbs, I'd think that 20, baste, 15-20, baste, 7 minutes with sauce would be closer. But it was good (Betsy used regular garlic, we can only get scapes in town on Sat at farmers market). |
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NYT: Asimov on Burgundy
On Jun 4, 6:22Â*pm, "Bi!!" > wrote:
> On Jun 4, 1:03�am, Mark Lipton > wrote: > > > Also in today's NY Times is an article by their (IMO) excellent wine > > writer Eric Asimov on the changes happening in Burgundy: > > >http://www.nytimes.com/2008/06/04/di...4burgundy.html > > > This is especially apropos as it coincides with the highly anticipated > > release of Nils Gustaf Lindgren's FAQ section on Burgunndy tourism, > > coming to a FAQ near you soon! :P > > > Mark Lipton > > -- > > alt.food.wine FAQ: �http://winefaq.hostexcellence.com > > Thanks for the link. Â*I listened to the link and watched the photo > slideshow also. Â*Asimov refers to the increased use of horses and > biodynamic and organic farming yet during my visit I saw only one > horse which was in the vineyards in Vosnee Romanee. Â*Hmmmm. We only saw a couple horses, but we didn't see any tractors in fields, either. Mostly hand work. |
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NYT: Asimov on Burgundy
>Thanks for the link. I listened to the link and watched the photo >slideshow also. Asimov refers to the increased use of horses and >biodynamic and organic farming yet during my visit I saw only one >horse which was in the vineyards in Vosnee Romanee. Hmmmm. The horse is owned by a confrerie of growers and carted around and displayed, as needed, when the journalists from Decanter et al are due to arrive. It has a number of whigs to help it appear to be several horses; normally, it runs a small wine bar in Beaune (groups are catered for). HTH Nils |
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NYT: Asimov on Burgundy
DaleW wrote:
> There's also an interesting food chemistry article by Harold McGee. > The most interesting part to me is not that they isolated rotundone as > the likely cause of pepperiness in Syrah, but that 20% of people are > totally insensitive to it. Another piece of evidence that we don't all > taste the same things (totally separate from the idea of good or bad > palates). Thanks for pointing out that McGee article, Dale. What a simple molecule (no real surprise) and it is interesting that 20% of the populace can't detect it at any concentration. Mark Lipton -- alt.food.wine FAQ: http://winefaq.hostexcellence.com |
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NYT: Asimov on Burgundy
On Jun 5, 9:25Â*am, DaleW > wrote:
> On Jun 4, 6:22Â*pm, "Bi!!" > wrote: > > > > > > > On Jun 4, 1:03�am, Mark Lipton > wrote: > > > > Also in today's NY Times is an article by their (IMO) excellent wine > > > writer Eric Asimov on the changes happening in Burgundy: > > > >http://www.nytimes.com/2008/06/04/di...4burgundy.html > > > > This is especially apropos as it coincides with the highly anticipated > > > release of Nils Gustaf Lindgren's FAQ section on Burgunndy tourism, > > > coming to a FAQ near you soon! :P > > > > Mark Lipton > > > -- > > > alt.food.wine FAQ: �http://winefaq.hostexcellence.com > > > Thanks for the link. Â*I listened to the link and watched the photo > > slideshow also. Â*Asimov refers to the increased use of horses and > > biodynamic and organic farming yet during my visit I saw only one > > horse which was in the vineyards in Vosnee Romanee. Â*Hmmmm. > > We only saw a couple horses, but we didn't see any tractors in fields, > either. Mostly hand work.- Hide quoted text - > > - Show quoted text - There were plenty of light tractors designed just for vineyard use. |
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NYT: Asimov on Burgundy
"Nils Gustaf Lindgren" > wrote in
: > >>Thanks for the link. I listened to the link and watched the photo >>slideshow also. Asimov refers to the increased use of horses and >>biodynamic and organic farming yet during my visit I saw only one >>horse which was in the vineyards in Vosnee Romanee. Hmmmm. A picture of a horse plowing the vineyards of Vosne-Romanée: http://img133.imageshack.us/img133/1...eecontioq5.jpg And another one resting in Morey St. Denis: http://img237.imageshack.us/my.php?i...stdenisgy5.jpg Best, santiago |
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