RE: [CH] All this wine stuff
AB Garbot (mango@uss.net)
Mon, 2 Aug 1999 10:17:15 -0500
We've found a great white wine called a Scheurebe - made at a small winery in Michigan called Heart of the Vineyard...it's fantastic with spicy foods, especially Asian-influenced!
-----Original Message-----
From: Steven L. Thomas [SMTP:steven@thomasfamilywinery.com]
Sent: Friday, July 30, 1999 3:03 PM
To: chile-heads@globalgarden.com
Subject: [CH] All this wine stuff
Howdy all!
It fun to listen/read what people enjoy with chilehead food. I drink both
beers and wine with hot foods. They all react differently
together,therefore, people will pick up on things they like with the
combinations and have preferences. The one wine we've overlooked here is
Sauvignon Blanc and it's midwestern cousin Vidal Blanc. California has
almost forgotten what SB can be, emphasizing light, acidic Loire Valley
style for the bigger bolder Graves style. i think these go with hotter
foods better than any of the wines, especially if the chiles and flavors
are more Mexican and Thai type flavors. I love real, old-fashioned outlaw
Zins with red chile-based foods, but try the SBs, too!
The new chilehead is doing fine at 8 days of age, Mom is going to have pork
in Thai peanut curry this weekend, so we'll see how he does, how many
diapers it'll cost us, etc.
Oh, Jim Campbell,-
>My wife & I ran the winery for them while they were otherwise occupied.
>(You want us to do what? Uh, SURE!!) Well wishes from fellow
>chileheads and lurkers can be directed to
>http://www.thomasfamilywinery.com
>Standard disclaimers apply- although he does look a little like me ;-)
exactly WHAT fires have you been putting out, anyway?
Steve