Ah yes, the good ol' days

D

Don Rice

Don Rice
Replete with 1880s-90s recipes for whipping up your favorite grand cru "wine" from scratch, at home.
I've known about the two books by Audibert, but hadn't tracked down copies until reading Alice F's mention in "Naked Wine."

Here's a sample.

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Faire les vins d'imitation

Faire le vin avec les raisins secs
 

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Terrific.

There was a wonderful TV series many moons ago called Northern Exposure (takes place in Alaska) in which somebody accidentally drops and breaks a bottle of some ancient incredibly rare and expensive Margaux or Lafite or something and a weirdo chef with an amazing palate recreates it using ingredients like the above.
 
From what I've read from the some of the pros most wine is just spices, cigars, cherries and vanilla. Shouldn't be that hard to recreate
 
originally posted by Oswaldo Costa:
Terrific.

There was a wonderful TV series many moons ago called Northern Exposure (takes place in Alaska) in which somebody accidentally drops and breaks a bottle of some ancient incredibly rare and expensive Margaux or Lafite or something and a weirdo chef with an amazing palate recreates it using ingredients like the above.
Click to expand...

Latour, 1929.
 
originally posted by .sasha:
originally posted by Oswaldo Costa:
Terrific.

There was a wonderful TV series many moons ago called Northern Exposure (takes place in Alaska) in which somebody accidentally drops and breaks a bottle of some ancient incredibly rare and expensive Margaux or Lafite or something and a weirdo chef with an amazing palate recreates it using ingredients like the above.
Click to expand...

Latour, 1929.
Click to expand...

Cool. You used to watch it in the gulag?
 
originally posted by Oswaldo Costa:
Terrific.

There was a wonderful TV series many moons ago called Northern Exposure (takes place in Alaska) in which somebody accidentally drops and breaks a bottle of some ancient incredibly rare and expensive Margaux or Lafite or something and a weirdo chef with an amazing palate recreates it using ingredients like the above.
Click to expand...

My first thought, too. You get around.
 
Round round get around
I get around
Yeah
Get around round round I get around
I get around
Get around round round I get around
My kind o' town
Get around round round I get around
I'm a real cool head
Get around round round I get around
 
originally posted by Jeff Grossman:
Spectacular. Now I know what to do with all those almond and walnut shells.
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My guess is they would use green walnuts - it's easier to extract the tannin and dark color out before they turn hard.
 
originally posted by .sasha:
originally posted by Oswaldo Costa:
Terrific.

There was a wonderful TV series many moons ago called Northern Exposure (takes place in Alaska) in which somebody accidentally drops and breaks a bottle of some ancient incredibly rare and expensive Margaux or Lafite or something and a weirdo chef with an amazing palate recreates it using ingredients like the above.
Click to expand...

Latour, 1929.
Click to expand...

heh, heh - I remember that episode. One of the few I happened to see.
 
Can't resist a couple more screen shots

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All of the extracts/concentrates were for sale. Just a sampling...

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Doesn't it make you curious? I'm half-inclined to try one of the recipes someday, just for the experience. Perhaps the Graves. The Sauterne? The Saint-Georges vieux?
 

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I've been wondering here if this function had an inverse, so I mixed some Cheval Blanc with Clos Roche Blanche and got Croix Boissee, with less wood.
 
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