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Thread: new r2m

  1. #11
    DBP
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    Quote Originally Posted by Andy K
    Here in England we spell it Controversy...
    Here, too, though fewer and fewer people can spell.

  2. #12

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    I made a nice roasted chicken on the Weber today. Use indirect heating.

    Not to create any controversy here but what kind of wine do you like with your roasted chicken?
    Claire (Ms Anne Thrope is in the darkroom)

  3. #13

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    Dear Claire,

    For me, it's one of the few things a full-bodied oaked Chardonnay actually goes with. Generally I tend to be of the ABC school -- Anything But Chardonnay.

    Cheers,

    R.

  4. #14

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    Quote Originally Posted by Roger Hicks
    Dear Claire,

    For me, it's one of the few things a full-bodied oaked Chardonnay actually goes with. Generally I tend to be of the ABC school -- Anything But Chardonnay.

    Cheers,

    R.
    there are various Chardies Roger, maybe you need to try a few more

  5. #15
    clay's Avatar
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    But what about white Burgundies? Wow! Drink a good one, and you'll scratch your head wondering what the California winemakers are doing to that poor grape.

    As to the original Frank question, my thought is : vapor-lock, sideways, and Tuesday morning, early.
    I just want to feel nostalgic like I used to.


    http://www.clayharmon.net - turnip extraordinaire

  6. #16

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    Quote Originally Posted by clay
    But what about white Burgundies? Wow! Drink a good one, and you'll scratch your head wondering what the California winemakers are doing to that poor grape.
    I'll drink to that -- but they're expensive. I've tried a fair amount of Chardonnay over the last 40 years (and as I recall it's one of the principal grapes in Champagnes) but the oaked ones are mostly awful with most things.

    Cheers,

    Roger

  7. #17

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    I'm a red wine lass, myself.
    Peace and Love, Jenni

  8. #18
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    I agree. In our household, we refer to most California Chards as 'Oak Bombs'. Sort of the same level of taste experience as a tub of whipped margarine.

    Quote Originally Posted by Roger Hicks
    I'll drink to that -- but they're expensive. I've tried a fair amount of Chardonnay over the last 40 years (and as I recall it's one of the principal grapes in Champagnes) but the oaked ones are mostly awful with most things.

    Cheers,

    Roger
    I just want to feel nostalgic like I used to.


    http://www.clayharmon.net - turnip extraordinaire

  9. #19
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    Quote Originally Posted by clay
    But what about white Burgundies? Wow! Drink a good one, and you'll scratch your head wondering what the California winemakers are doing to that poor grape.
    What do you mean "grape" ?? Bourgogne is a wine-producing area of France. You cannot produce a "Burgundy" (Bourgogne) elsewhere...

    On the other hand, I scratch my head and wonder what the California winemakers are doing anyway...

  10. #20

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    Quote Originally Posted by George Papantoniou
    What do you mean "grape" ?? Bourgogne is a wine-producing area of France...:
    The most usual grape for white Burgundy is the Chardonnay, with the Aligote regarded as a distinct second choice.

    Cheers,

    R.

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