>snip discription of the usual Thanksgiving fare

>Yup. PN and Riesling seem to be the hands-down favorites for this meal.
>
>Enjoy!
>Mark Lipton

Godd choices Mark. I picked the wine for Thanksgiving, and nobody objected to
the Fritz Haag Brauneberger Juffer Kabinett 02, or the Chevillon Bourgogne 01.

No, I didn't feel like taking notes, but the F.Haag had a little sulfur and
petrol, but not overwhelming, with none of the spritz I've seen in his other
bottlings. The Chevillon was simple cherry fruit melding nicely with subtle
oak.

Of course you didn't say whether you would prefer dry or off-dry Riesling, but
this was off-dry.

Tom Schellberg

"Dale Williams" > wrote in message
...
> As a well-known AFW resident busybody, I've periodically taken it upon
> myself
> to post courtesy reminders. As the American holiday of Thanksgiving
> approaches,
> I thought I'd do once more. The friends I've made here (though some I've
> never
> seen!) are one of the things I'm thankful for.

I realize that this is a little late, but I've been out of town enjoying the
Holiday Week with my sister, her S.O. Lee, the Hoares, Michael Loo and Carol
Bryant. I'm sure that Ian will fill everyone in on the details, including
copious tasting notes and a play-by-play of dinner at the French Laundry.
We also managed to squeeze in some winery visits with Bob Robertson, which
was the first time we had all met in person.

I hope everyone here had as good a Holiday as we all did!

Tom S

"Dale Williams" > wrote in message
...
> As a well-known AFW resident busybody, I've periodically taken it upon
> myself
> to post courtesy reminders. As the American holiday of Thanksgiving
> approaches,
> I thought I'd do once more. The friends I've made here (though some I've
> never
> seen!) are one of the things I'm thankful for.

I realize that this is a little late, but I've been out of town enjoying the
Holiday Week with my sister, her S.O. Lee, the Hoares, Michael Loo and Carol
Bryant. I'm sure that Ian will fill everyone in on the details, including
copious tasting notes and a play-by-play of dinner at the French Laundry.
We also managed to squeeze in some winery visits with Bob Robertson, which
was the first time we had all met in person.

I hope everyone here had as good a Holiday as we all did!

Tom S

Thanks Dale for your wise comments on courtesy.

The virtual-ink FAQ is very useful. I continue to feel that some light
information about roots and past history of this newsgroup might be a useful
addition. Thus as, for example, Google lists a "Timeline" of notable events
in Usenet (newsgroup) history on the Google Groups Information page at
groups.google.com (where that firm's very large archive resides), likewise a
few memorable events occurred in the circumstances leading to the present
AFW newsgroup and its current users. (I saw a few of those events,
certainly not all.) But a little context-setting can be useful, especially
for newcomers. As newsgroups progressed from being for many years the sole
public forums on the growing Internet (with its various earlier names and
adjuncts), to being the medium whereby Tim Berners-Lee disseminated his new
HTML/HTTP or "Web" concept in 1991, to being overshadowed lately by the
popularity and capability of those HTML tools, we now have a situation where
many Internet users are unaware of newsgroups, or confused about them.
Context is antidotal and has often been welcomed. Just a thought for the
day.

Incidentally one of the few disadvantages of reading newsgroups today
compared to the earlier days is that you no longer encounter the
automatically reposted "Netiquette Guidelines" reminders. They used to be
in the form of a re-posted article (from 1982) and in 1995 became formalized
as the well-known reference document RFC1855 (minus, alas, some earthy but
useful advice in its less-formal predecessor).


I wonder finally if anyone posting here from the US has already explained
that the "Thanksgiving" holiday is the US version of a harvest festival,
manifested in many countries since ancient times, through various holidays
and feasts. A widespread custom with local variations. Also of practical
importance to US wine merchants, French producers of Beaujolais Nouveau, and
to many turkeys personally.

-- Max

"Anders Tørneskog" in ...
>
> "Ed Rasimus" wrote:
> >
> > .. two Schug Carneros PN added to the stock in anticipation
> > of Thursday.
> >
> Interesting, what stock do you use, beef or veal? (the foreigner says)
> :-)

At least as apropos, and of possible interest, is an unusual recent thread
on the food forum at the (US) westcoastwine.net site. This thread chiefly
concerns making meat stocks (discussions of technique, amateur and
professional), but includes digressions into absinthes past and present, and
learned comments from that forum's own resident chemistry professor (Frank
Deis) on the chemistry of Beano(tm) and why this helpful product works for
multiple vegetables. Also, homage to _Tafelspitz_ and (sorry) a few
quotations and references to sources.

The full thread can be currently found at this address (the disgressions
start at about the second "Page"):

http://tinyurl.com/5exv4


-- Max

test
"Dale Williams" > wrote in message
...
>> Just spoke to the bird farmer, ours is
>>ready to pick up tomorrow. BTW, what's a "heritage turkey?" No
>>antibiotics or hormones? Or one from here in France? :)
>
> Heritage turkey is a marketing term circulated these days for a variety of
> "heirloom" breeds which are raised in an enviroment that allows at least
> some
> foraging . Bourbon Reds & Naragansetts are 2 of the most popular. Tend to
> have
> much smaller breasts than whatever breed the butterball ones are, but far
> more
> flavor .
>
> Best to you and Adele!
> Dale
>
> Dale Williams
> Drop "damnspam" to reply