is drinking Charrdonay in bad taste on Good Friday?

i mean if one doesn't want the heavy body of a nice Chianti is a lite, dry white acceptable?

or are we bordering on being sacreligious here?

:shrug:

you wash it down an itaLian sub.

:shrug:

breakfast was over 15 minutes ago!!

...but I think it'd piss the boss off.

Wow, he must have been drunk all the time!

Besides, the white blood cells are under represented in most, if not all religious ceremonies. It's a damn shame. I think I'll go out and buy some white wine too.

i suggest EVERYONE make an attempt today to up their 'white count'

:-)

...when everyone cut their wine with water. Only barbarians drank wine without diluting it. :)

"Ugh. Booga-booga." :D

It's SHARDUNAY!

:evilgrin:

Errr.....Chardonnay.....

Wooded or unwooded? I just had the extreme pleasure of touring around all the Australian wine regions, and have to say that it has opened my eyes to the delights of Chardonnay.....I'd never really experienced the buttery finish before, but now I have I will never go back.

Get hold of some Gloucester Ridge if you can!

P.

I would love to tour the Australian wine regions. I'm on an Australian red wine kick these days, but I also LOVE their ports.

I went to the Seppelt winery and tasted their fine 25 and 50 year old ports then?

Heh heh heh....

I'm really into Australian Shiraz now - if you can find a cheap bottle of sparkling Shiraz then try it, it's very unusual but nice. Fruity, dry but sparkling red wine. Nice!

Curious question - Australian's never call their sparkling white "Champagne", but they do call their fortified red "Port".....How come?

Yep I'm definately jealous now. Sparkling Shiraz, eh? I've never tried that before. Sounds odd. I love Shiraz though and I'm a fan of carbonation so it could work.

So is Australia as wonderful as I expect it to be? My husband and I want to plan a vacation there (and New Zealand) at some point. I knew I wanted to go when I met a big group of Australians while living in Japan...some of the nicest people I've ever had the pleasure meeting.

I don't know why they call their fortified reds "port". The Champagne one I know, but I'm stumped on the fortefied red.

I expect it soon will be, with Portugal in the EU. Plus the port producers neither saw the potential damage to their markets from Californians and Aussies calling their wines 'ports' after all, they don't touch the real stuff (and there are few vintage ports avaliable from outside Portugal)


Champagne, and the producers of it, have done the most brilliant marketing job on creating a luxury product of the past 100 years. Great Chompers is untouchable by anything made outside Champange, but that's because no one tries, lower end stuff? why bother paying for the word Champagne on the label? I can find you California, New Mexico sparkling wine or Cava that is better for less.

"Port Wine is a designation, a name of origin and not a type of wine."

http://www.thewineman.com/port150.htm

So really only wine from Portugal, and in fact from Oporto in Portugal, should be called "Port".

However, I think that the Portugese have been slower than the French & the Spanish to get this legally recognised:

"Recently, the Portuguses wine industry has renamed Port "Porto" to reflect its authenticity and the name of the city from which it is shipped. They also want to avoid it being mistaken for Port not produced in Portugal. "

http://co.essortment.com/port_rkkn.htm

Oddly though, British fortified wine can no longer be called Sherry, as only fortified wine from Herez in Spain can claim that title, and I'm sure that nobody else in Europe can use "Port" as a term for their wine, so I don't know why the Aussies can't do Champagne but can do Port.......

Of course, the Aussies make sparkling wine in the methode champagnoise, and it is BLOODY GOOD!

is Lacrima Christi -- the tears of Christ. Available in both red and white varieties.

Whichever. :evilgrin:

I like your suggestion better!

get a nice pinot bianco. Lageder makes a lovely one under 15 bucks.

But whatever trips your trigger, I say... ;)

God bless Homer, a quote for every occasion!

I'll raise a glass of Shiraz to you mate as I'm eating my Gressingham duck tonight!

The joy!

P.