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To: Alan Cassaro who wrote (5089)	2/1/1999 11:27:00 AM
From: Jill	Respond to of 17679

WAY OFF TOPIC... Tell them to listen to Yellow Princess by John Fahey and bring their own thermos!

To: Alan Cassaro who wrote (5089)	2/1/1999 12:13:00 PM
From: Scott Pedigo	Respond to of 17679

Well, you did say "after-dinner" wine, so I assume it was a not too dry white wine, but you should be more explicit. If you keep your refrigerator at just above freezing like I do - I like my juice and milk cold just like my Coke - then this really is too cold for most wines. Would be appropriate for Champagne or other similar sparkling white wine. For a non-sparkling white wine you should have let it warm up to the proper temperature, I guess. If I were a wine expert, then I could recite to you the actual temperature range, but alas I can only bring to mind the feel on the tongue of a cool (not cold) wine (with some cheese). Perhaps this is a good excuse for me to conduct some experiments, tasting wine and then sticking in a thermometer. Or perhaps somebody else will know the actual temperature. Some other possibilities: red table wine needs to breathe to let the oxygen develop the bouquet, so you need to open the bottle and let it sit, or maybe put it in a decanter. So maybe somebody was thinking of this, whether or not it actually applied in your case? Red table wine, as the name implies is served at "room temperature", but what you have to consider is that for the French, for example, room temperature is not the toasty warm home environment like in the U.S. where you are comfortable on the sofa in briefs and undershirt. It is cooler. Now if your wine is stored in a unheated cellar or basement, that's probably cool enough to serve, otherwise you're going to need to chill it slightly, but since the refrigerator is too cold you're going to have to juggle the time with it in and out. These wines tend to be dry and not suitable for after dinner, i.e. dessert. When you start talking wine-coolers, Sangria, and such, well the whole point is for it to be cold, so that doesn't count. But except for the case of the Spaniards and Sangria, these have little or no market here in Europe. On the other end of the spectrum, both in terms of beverage and proper temperature, here, when you order a Coke in a restaurant, you just get it in a glass without any ice. If you're lucky it is chilled enough to be palatable.

To: Alan Cassaro who wrote (5089)	2/1/1999 10:45:00 PM
From: B. A. Marlow	Respond to of 17679

Very funny, Alan C.! (O-T) And here's the answer to your next question, in advance! BAM Who is Jack Schitt? -- The Lineage Revealed (thanks to Northforce at Silicon Investor, 09/09/98) Many people are at a loss for a response when someone says, "You don't know Jack Schitt." Now, you can handle the situation. Jack is the only son of Awe Schitt and Oh Schitt. Awe Schitt, the fertilizer magnate, married Oh Schitt, the owner of Kneedeep N. Schitt. In turn, Jack Schitt married Noe Schitt and the deeply religious couple produced six children! Holie Schitt, the twins - Deep Schitt and Dip Schitt, and Fulla Schitt, Giva Schitt and Bull Schitt. Against his parents' objections, Deep Schitt married Dumb Schitt, a high school dropout. After being married 15 years, Jack and Noe Schitt divorced. Noe later married Mr. Sherlock, and because her kids were living with them, she wanted to keep her previous name. She was known as Noe Schitt-Sherlock. Dip Schitt married Loada Schitt and they produced a Mongoloid son, Chicken Schitt. Fulla Schitt and Giva Schitt were inseparable throughout childhood, and consequently, married the Happens brothers in a dual ceremony. The Schitt-Happens children were Dawg, Byrd, and Hoarse. Bull Schitt, the prodigal son, left home to tour the world. He recently returned with a new bride, Pisa Schitt. Now, when someone says you don't know Jack Schitt, you can tell them to get their Schitts straight. Disclaimer: Any resemblance to any man, woman or Schitt, living or dead, is a matter of ill-conceived coincidence.