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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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TN: Basque wine with "paella"
I know many sneer at that icon of bad 70s cooking, the crockpot. But
sometimes when we both are working late the it comes in handy. Before she left for rehearsal, Betsy browned chicken and set up slowcooker with rice, veggies, the chicken, and smoked ham. When she got home she added shrimp and peas for final bit of cooking, and made brussels sprouts (charred and topped with balsamic). This was something like a version of paella, I offered her the choice of white or rose. She went white, and I opened the 2006 Txomin Etxaniz Getariako Txakolina. These wines often remind me of a big style of Muscadet a la Briords, and this is no exception. Mineral, citric, with good length. I didn't notice any petillance (as some Txacoli have). More stony/chalky than fruit driven, nice wine. B+/B Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C mediocre. Anything below C means I wouldn't drink at a party where it was only choice. Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency. |
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TN: Basque wine with "paella"
DaleW wrote:
> I know many sneer at that icon of bad 70s cooking, the crockpot. But > sometimes when we both are working late the it comes in handy. Before > she left for rehearsal, Betsy browned chicken and set up slowcooker > with rice, veggies, the chicken, and smoked ham. When she got home she > added shrimp and peas for final bit of cooking, and made brussels > sprouts (charred and topped with balsamic). This was something like a > version of paella, I offered her the choice of white or rose. She went > white, and I opened the 2006 Txomin Etxaniz Getariako Txakolina. These > wines often remind me of a big style of Muscadet a la Briords, and > this is no exception. Mineral, citric, with good length. I didn't > notice any petillance (as some Txacoli have). More stony/chalky than > fruit driven, nice wine. B+/B I agree about the Getariako Txakolina/Muscadet resemblance, though the Ametzoi that I've had is lighter, more like a Pepiere or Pierre de la Grange. Fun wines to drink regardless, especially when they've got some petillance. Mark Lipton -- alt.food.wine FAQ: http://winefaq.cwdjr.net |
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TN: Basque wine with "paella"
DaleW wrote:
> I know many sneer at that icon of bad 70s cooking, the crockpot. But > sometimes when we both are working late the it comes in handy. Before > she left for rehearsal, Betsy browned chicken and set up slowcooker > with rice, veggies, the chicken, and smoked ham. When she got home she > added shrimp and peas for final bit of cooking, and made brussels > sprouts (charred and topped with balsamic). This was something like a > version of paella, I offered her the choice of white or rose. She went > white, and I opened the 2006 Txomin Etxaniz Getariako Txakolina. These > wines often remind me of a big style of Muscadet a la Briords, and > this is no exception. Mineral, citric, with good length. I didn't > notice any petillance (as some Txacoli have). More stony/chalky than > fruit driven, nice wine. B+/B > > Grade disclaimer: I'm a very easy grader, basically A is an excellent > wine, B a good wine, C mediocre. Anything below C means I wouldn't > drink at a party where it was only choice. Furthermore, I offer no > promises of objectivity, accuracy, and certainly not of consistency. > I'm curious: how do you pronounce "Txomin" and "Txakolina"? Basque wine names are even more impenetrable than Greek ones. |
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TN: Basque wine with "paella"
On Sep 25, 1:46�pm, ernie > wrote:
> DaleW wrote: > > I know many sneer at that icon of bad 70s cooking, the crockpot. But > > sometimes when we both are working late the it comes in handy. Before > > she left for rehearsal, Betsy browned chicken and set up slowcooker > > with rice, veggies, the chicken, and smoked ham. When she got home she > > added shrimp and peas for final bit of cooking, and made brussels > > sprouts (charred and topped with balsamic). This was something like a > > version of paella, I offered her the choice of white or rose. She went > > white, and I opened the 2006 Txomin Etxaniz Getariako Txakolina. These > > wines often remind me of a big style of Muscadet a la Briords, and > > this is no exception. Mineral, citric, with good length. I didn't > > notice any petillance (as some Txacoli have). More stony/chalky than > > fruit driven, nice wine. B+/B > > > Grade disclaimer: I'm a very easy grader, basically A is an excellent > > wine, B a good wine, C mediocre. Anything below C means I wouldn't > > drink at a party where it was only choice. Furthermore, I offer no > > promises of objectivity, accuracy, and certainly not of consistency. > > I'm curious: �how do you pronounce "Txomin" and "Txakolina"? > > Basque wine names are even more impenetrable than Greek ones.- Hide quoted text - > > - Show quoted text - I'm a bad person to ask, folks can tell you even my French pronunciation is poor. For that matter my English is iffy. But I say something along the lines of "Cho men" and "Cha ko li". Pretty sure the Tx is a Ch sound. |
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TN: Basque wine with "paella"
On Sep 25, 2:51�pm, DaleW > wrote:
> On Sep 25, 1:46 pm, ernie > wrote: > > > > > > > DaleW wrote: > > > I know many sneer at that icon of bad 70s cooking, the crockpot. But > > > sometimes when we both are working late the it comes in handy. Before > > > she left for rehearsal, Betsy browned chicken and set up slowcooker > > > with rice, veggies, the chicken, and smoked ham. When she got home she > > > added shrimp and peas for final bit of cooking, and made brussels > > > sprouts (charred and topped with balsamic). This was something like a > > > version of paella, I offered her the choice of white or rose. She went > > > white, and I opened the 2006 Txomin Etxaniz Getariako Txakolina. These > > > wines often remind me of a big style of Muscadet a la Briords, and > > > this is no exception. Mineral, citric, with good length. I didn't > > > notice any petillance (as some Txacoli have). More stony/chalky than > > > fruit driven, nice wine. B+/B > > > > Grade disclaimer: I'm a very easy grader, basically A is an excellent > > > wine, B a good wine, C mediocre. Anything below C means I wouldn't > > > drink at a party where it was only choice. Furthermore, I offer no > > > promises of objectivity, accuracy, and certainly not of consistency. > > > I'm curious: how do you pronounce "Txomin" and "Txakolina"? > > > Basque wine names are even more impenetrable than Greek ones.- Hide quoted text - > > > - Show quoted text - > > I'm a bad person to ask, folks can tell you even my French > pronunciation is poor. For that matter my English is iffy. But I say > something along the lines of "Cho men" and "Cha ko li". Pretty sure > the Tx is a Ch sound.- Hide quoted text - > > - Show quoted text - Oops, see you asked re Txakolina, not Txakoli (the 2 seem to be somewhat interchangeable). So add the na! |
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TN: Basque wine with "paella"
DaleW wrote:
>> I'm a bad person to ask, folks can tell you even my French >> pronunciation is poor. For that matter my English is iffy. But I say >> something along the lines of "Cho men" and "Cha ko li". Pretty sure >> the Tx is a Ch sound.- Hide quoted text - > Oops, see you asked re Txakolina, not Txakoli (the 2 seem to be > somewhat interchangeable). So add the na! Yes, the tx takes a "ch" sound in Basque and IIRC in Catalan. FWIW, no less an authority than the scholar Otto Nieminen told me that both txakoli and txakolina are Basque words for "wine." Getariako refers to the region and the grape for white wines is Hondurrabi Beltza and for the reds Hondurrabi Zuri (among others). Mark Lipton -- alt.food.wine FAQ: http://winefaq.cwdjr.net |
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TN: Basque wine with "paella"
DaleW > wrote in
: > I'm a bad person to ask, folks can tell you even my French > pronunciation is poor. For that matter my English is iffy. But I say > something along the lines of "Cho men" and "Cha ko li". Pretty sure > the Tx is a Ch sound. I agree with Cha ko li. Txomin is more like Cho min (like the min in minute). Best from Spain, s. |
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TN: Basque wine with "paella"
santiago > wrote:
[Pronunciation of "Txakolina" and "Txomin"] >> I'm a bad person to ask, folks can tell you even my French >> pronunciation is poor. For that matter my English is iffy. But >> I say something along the lines of "Cho men" and "Cha ko li". >> Pretty sure the Tx is a Ch sound. > I agree with Cha ko li. Txomin is more like Cho min (like the > min in minute). Strange coincidence on the Iberian peninsula: to the best of my knowledge, the letter "x" is pronounced "sh" in all three minority languages: Basque, Catalan and Galego (Galician). M. |
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TN: Basque wine with "paella"
On Sep 25, 4:29�pm, santiago > wrote:
> DaleW > wrote : > > > I'm a bad person to ask, folks can tell you even my French > > pronunciation is poor. For that matter my English is iffy. But I say > > something along the lines of "Cho men" and "Cha ko li". Pretty sure > > the Tx is a Ch sound. > > I agree with Cha ko li. Txomin is more like Cho min (like the min in > minute). > > Best from Spain, > > s. Why I'm so poor at trying to phoneticize speech- to me "men" is the same as the min in minute! |
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TN: Basque wine with "paella"
On Sep 26, 1:52�pm, DaleW > wrote:
> On Sep 25, 4:29 pm, santiago > wrote: > > > DaleW > wrote : > > > > I'm a bad person to ask, folks can tell you even my French > > > pronunciation is poor. For that matter my English is iffy. But I say > > > something along the lines of "Cho men" and "Cha ko li". Pretty sure > > > the Tx is a Ch sound. > > > I agree with Cha ko li. Txomin is more like Cho min (like the min in > > minute). > > > Best from Spain, > > > s. > > Why I'm so poor at trying to phoneticize speech- to me "men" is the > same as the min in minute! Could be your regional accent. I have a midwestern American accent which to me is hard to detect but I've heard a lot of folks pronounce the "min" in minute the same as the "men" in men. I hear "men" that rhymes with "hen" and I hear the "min" that rhymes with "pin" |
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TN: Basque wine with "paella"
On Sep 26, 2:05�pm, "Bi!!" > wrote:
> Could be your regional accent. � No could be about it, I'm sure it is! I pronounce dog and hog differently. While my Southern accent isn't extreme,it does affect various words. At least I don't call a certain red-fleshed fish "sall-mon" as some relatives do. |
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TN: Basque wine with "paella"
On 2008-09-26 10:52:25 -0700, DaleW > said:
> On Sep 25, 4:29�pm, santiago > wrote: >> DaleW > wrote innews:efd5ce9d-0321-4d9f-81bb-88d157eae8e1 > @x41g2000hsb.googlegroups.com: >> >>> I'm a bad person to ask, folks can tell you even my French >>> pronunciation is poor. For that matter my English is iffy. But I say >>> something along the lines of "Cho men" and "Cha ko li". Pretty sure >>> the Tx is a Ch sound. >> >> I agree with Cha ko li. Txomin is more like Cho min (like the min in >> minute). >> >> Best from Spain, >> >> s. > > Why I'm so poor at trying to phoneticize speech- to me "men" is the > same as the min in minute! And in Mandarin Chinese romanizations, "men" rhymes with "bun" |
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TN: Basque wine with "paella"
On Sep 26, 2:26�pm, DaleW > wrote:
> On Sep 26, 2:05 pm, "Bi!!" > wrote: > > > Could be your regional accent. > > No could be about it, I'm sure it is! > I pronounce dog and hog differently. > While my Southern accent isn't extreme,it does affect various words. > At least I don't call a certain red-fleshed fish "sall-mon" as some > relatives do. There are a lot of Appalachian folks around here who pronounce O-H-I-O as Ah-hi-ya with the accent on the second syllable so I would be from "Klumbis Ahiya". BTW, that would be pronounced "sal-min" around here. |
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TN: Basque wine with "paella"
On Sep 26, 2:55�pm, Ronin > wrote:
> On 2008-09-26 10:52:25 -0700, DaleW > said: > > > > > > > On Sep 25, 4:29 pm, santiago > wrote: > >> DaleW > wrote innews:efd5ce9d-0321-4d9f-81bb-88d157eae8e1 > > @x41g2000hsb.googlegroups.com: > > >>> I'm a bad person to ask, folks can tell you even my French > >>> pronunciation is poor. For that matter my English is iffy. But I say > >>> something along the lines of "Cho men" and "Cha ko li". Pretty sure > >>> the Tx is a Ch sound. > > >> I agree with Cha ko li. Txomin is more like Cho min (like the min in > >> minute). > > >> Best from Spain, > > >> s. > > > Why I'm so poor at trying to phoneticize speech- to me "men" is the > > same as the min in minute! > > And in Mandarin Chinese romanizations, "men" rhymes with "bun"- Hide quoted text - > > - Show quoted text - I can't imagine how the Mandarins would pronounce Vosne Romanee or Leroy but around here it's "Lee-roy Voz-knee Rom-knee"...that one always hurts my ears..;-) |
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TN: Basque wine with "paella"
Bi!! wrote:
> I can't imagine how the Mandarins would pronounce Vosne Romanee or > Leroy but around here it's "Lee-roy Voz-knee Rom-knee"...that one > always hurts my ears..;-) You mean... that's NOT how it's pronounced, Bill? :P Mark Lipton -- alt.food.wine FAQ: http://winefaq.cwdjr.net |
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TN: Basque wine with "paella"
Michael Pronay > wrote in
: > > Strange coincidence on the Iberian peninsula: to the best of > my knowledge, the letter "x" is pronounced "sh" in all three > minority languages: Basque, Catalan and Galego (Galician). You may be right. I do not speak Euskera, Catalán or Galego. Not a single word. Perhaps "Tx" is pronounced "Ts", or it might be "Ch" so it would be "tsa- ko-li" or "cha-ko-li" with many variants in between. Best, s. |
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TN: Basque wine with "paella"
DaleW > wrote in
: > > Why I'm so poor at trying to phoneticize speech- to me "men" is the > same as the min in minute! Dale, I am really not that good with English. Besides, all my experience is with formal English, since most of my practice was done in Southern England (as many young Spaniards, I may add). Best, s. |
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TN: Basque wine with "paella"
Mark Lipton > wrote in news:gbjd8f$3hd$1
@mailhub227.itcs.purdue.edu: > > You mean... that's NOT how it's pronounced, Bill? :P > > Mark Lipton With Vosne-Romanée, if it is pronounced properly (I would say something like "Fonn-Womanéh") nobody in Spain would understand. Same with Montrachet (Mon-ga-shé with a very open "o", close to an "a"). Now, the real difficulties come with Le Tertre-Rotebouef ;-) best, s. |
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TN: Basque wine with "paella"
santiago wrote:
> DaleW > wrote in > : > >>Why I'm so poor at trying to phoneticize speech- to me "men" is the >>same as the min in minute! > > > Dale, > > I am really not that good with English. Besides, all my experience is with > formal English, since most of my practice was done in Southern England (as > many young Spaniards, I may add). > > Best, > > s. > Thanks for the pronounciation responses, everyone. I can return the favor with the pronounciation of Greek wines (despite my original post, I don't have a problem with them, having grown up speaking Greek). Xinomavro? |
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TN: Basque wine with "paella"
santiago wrote:
> DaleW > wrote in > : > >>Why I'm so poor at trying to phoneticize speech- to me "men" is the >>same as the min in minute! > > > Dale, > > I am really not that good with English. Besides, all my experience is with > formal English, since most of my practice was done in Southern England (as > many young Spaniards, I may add). > > Best, > > s. > Thanks for the pronounciation responses, everyone. I can return the favor with the pronounciation of Greek wines (despite my original post, I don't have a problem with them, having grown up speaking Greek). Xinomavro? |
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TN: Basque wine with "paella"
santiago > wrote:
> Now, the real difficulties come with Le Tertre-Rotebouef ;-) ^^^ True: -boeuf scnr, M. |
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TN: Basque wine with "paella"
santiago > wrote:
> Now, the real difficulties come with Le Tertre-Rotebouef ;-) ^^ True: -boeuf scnr, M. |
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TN: Basque wine with "paella"
LOL, I told you!!!
s. |
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