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Default 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
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Default 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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Default 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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Default 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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Default 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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Default 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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Default 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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Default 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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Default 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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Default 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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