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Politics : Impeach George W. Bush -- Ignore unavailable to you. Want to Upgrade?

To: Don Hurst who wrote (26820)	5/8/2004 4:22:57 PM
From: redfish	Read Replies (1) \| Respond to of 93284

Or as Fred Sanford called it (on network television, yet), a bottle of "Fussy Pussy."

To: Don Hurst who wrote (26820)	5/8/2004 6:33:24 PM
From: X Y Zebra	Read Replies (2) \| Respond to of 93284

Give me a good trocken, Kabinett riesling or New Zealand white any day and you can have your super over priced chardonnays. roflol.... uh oh.... you touched the wrong subject... -g a Kabinet is the bottom of the ladder... in essence is your German equivalent of 'ordinary wine' made from the white riseling grape (and others). auslesse, beerenauslesse, & troken beerenalsesse are much better wines. These wines are totally different wines from the wines of Burgundy, which are mostly dry and you cannot possibly compare. For the most part, these are light dessert wines although an auslesse can be enjoyed as a nice summer wine. auslesse means "picked late" (sweet) beerenauslesse means 'berry picked late' (sweeter) and trocken beeren auslesse means 'dry berry picked late' (very sweet) this defines the degree of sweetness of the grape/wine; by 'dry' it means that most of the water in the grape is gone and you are left with mostly grape juice at the time of picking the grape. All these wines are from the white riesling and Müller-Thurgau grapes and the better ones come from the regions of Mossel-Sarr-Ruwer, Rehingau, and Rehinessen in Germany. (I also like the Nahe). Very elegant and refined wines... but completely different from the Burgundy wines. However... they are a mere shadow of the only wine that has the only Great Growth classification in Sauterns which is... Chateau d'Yquem (the product of two grapes, mostly semillon blanc with some sauvignon blanc) and then the effect of the botrytis-cinerea on the grape under considerable supervision this mold (or noble rot as they call it) shrivel the grapes until all is left is concentrated grape juice, which then the grape is picked, press and fermented. btw... there is a Spanish grape called Pedro Ximenez they use in Jerez de la Frontera to make one of the super cream sherries (its consistency is almost like syrup). they pick the grape and then they lay it on mats to be sun-dried, when it reaches the stage of almost a raisin then they press it and ferment it... true, it is an acquired taste, but if you like it... it is a most delicious wine. -no, it is not even close to that evil Italian beverage called "grapa" which it is the drink of demons, and Tequila (which is NOT a wine of course) it is the drink of HELL itself... -pure Lucifer's piss with a hint of rat's arse Now.... If you think White Burgundies are expensive... LOL !! just try the RED Burgundies, (particularly the 6 wines from the Domaine Romanee Conti, a Co-operative, DRC for short, (La Tache, Romanee Conti, Romanee-St. Vivant, Echezeaux, Grand Echezaux, and Richebourg -my favorite- plus one white Le Montrachet) These are the KINGS of WINES, smooth, complex and absolutely the best without par, these wines talk to you as you drink them, as they open to you, they get better as the evening progresses. (a good Barolo does this and by no means it is a comparison) regardless of what Claret afficionados may argue, Burgundy wines are Kings... The charm of Bordeaux comes from the abiity of the Cabernet Sauvignon -particularly blended with Merlot, Cabernet Franc and Malbec and what they can achieve... it is true that a single grape wine such as Chateau Petrus (Merlot) is claimed to be the most expensive wine (even more than the DRC's I mentioned above... i do have ONE bottle of it and lucky dog I am, it is getting time to allow it to go pass to a better life... i.e. I will drink it soon. -g if you want value... (red Bordeaux style) you can buy Argentinean and Chilean wine that will beat the pants off the best Californian reds at a fraction of the price. I happen to have a particular issue with Californian 100% Cabs as they are not only superoverpriced, but I simply do not understand their fascination with 100% cabernet sauvignon wines... they are so full of tannin that I would not be surprised if only after 30 years of aging these wines be 'palatable'... -g I am not to begin an argument with a dyed-in-the-wool-Californian who is a fanatic of these wines... They have [wrongfully] trained to believe that such wine is the way to make wine... so, understandable, (having a strong imagination), they have been severely impared from tasting otherwise. As for your suggested New Zeland white wines.... hmmm no comment... other than while in Australia I tasted a few Chardonnays... I was gladly surprsed and lifted my 'ban' on Australian white wines... I already expressed my [poor] opinion of the reds... so the Kiwi's whites... n all honesty, I have not tasted them so I can not possibly express an opinion... but if they are like their Australian cousins... I would say they are suspects at best.... -g Again... what The Australian wine industry need is the mandatory importation of a few Italian, French and Spanish vintners for at least a generation... then they will have superb wines.... BUT THERE IS ONLY ONE BURGUNDY [and that is in France] anyway... end of rant... -g