originally posted by Lou Kessler:
originally posted by Jeff Pinhey, Halifax:
In Nova Scotia.......most people dip the meat in melted butter. People will choose a locally vinted dry Muscat or a full bodied Chardonnay, preferably Burgundian. The former if they know the local wine, the latter if they are locally oenophobic. I am allergic to those arachnea of the ocean myself.
Jeff, It's nice to know you're around and haven't gone the way of the polar bears. Maybe you don't believe in that nonsense called science like our president GW.
Who? GW? Never heard of this person. I wonder if Disney still has Polar Bears frolicking with Penguins. Might make a nice label for a "wine".
Here is a brief update on the wine scene here in NS.
Nova Scotia grown and vinted NY Muscat, made dry, is still wonderful with the local seafood. The white fish; haddock, cod, and so on, tends to do better with L'Acadie Blanc, the better ones of which might be confused by late night jeebussers as being Petit Chablis.
The problem with the good hybrid wines is that with global warming, and being at 45 deg latitude, we now are growing Cabernet Franc, Pinot Noir, Chardonnay, Sauvignon Blanc and Riesling here. And the highly trained young winemakers coming here don't know these ripe grapes can't be made into good wine, like the wine writers are so sure of, and pundits who never taste wine without knowing what it is in advance assert.
And for sure, most wine writers and "experts" know that just because we get the Pinot Noir, Pinot Meunier and Chardonnay to perfect ripeness and acidity, that does not mean anything, and that great method champenoise sparkling wine can't ever be made here...
Watch for it soon (google: Benjamin Bridge wine).
I have been keeping up with Thor's stuff on his own site, but only recently explored the snake pit that is the ghost of Therapy and came across this site.
Reading the threads here feels just like I am back in a nice pub, among friends.
Good to know y'all are still kickin' and sippin'
Jeff
