Ew chenin

S

Sharon Bowman

Sharon Bowman
IMG_20150417_202653-2.jpg
Sorry, fellas, this is just not doing it. Not doing any of it.

I usually like less-heralded places, and see what can become of them.

I've (at least I think; hold my wrist) had this producer before and thought the wines were pretty good (at least for solo drinking).

But this tastes like the pineapple juice left in a can after you've eaten the unsweetened pineapple rounds. (Trust me, I've done this, and also, don't ask.)

So, yeah.

Fare thee well.
 
I've tried Janvier off and on over the years and never got into them. Wasn't sure if it was me or the wines.

But I never felt the need to say 'ew chenin'!
 
It was probably full of rot, but his '04 Jasnieres was wonderful to me in the crazy herbacious, lean, salty-mineral way of that vintage up yonder.
 
As long as we're talking pineapples, how do you tell when they're ripe? And what is the best time of year to buy them?

I squeeze them and if they give a little it usually works out okay but sometimes the flesh is whitish colored and kind of bland tasting.

I've also noticed prices vary wildly from week to week. Why?

Further, what are the tiny black seed like things embedded in the skin? Seeds? That's my guess. They're seeds, right? Not bugs.

Thanks!
 
originally posted by Kay Bixler:
As long as we're talking pineapples, how do you tell when they're ripe? And what is the best time of year to buy them?

I squeeze them and if they give a little it usually works out okay but sometimes the flesh is whitish colored and kind of bland tasting.

I've also noticed prices vary wildly from week to week. Why?
Click to expand...

Color and smell are usually the best indicators of ripeness to me and it's usually pretty clear which ones are sweeter than others. Never going to get much from all those green pineapples sitting in the store, or the funky brown ones.

The prices have always been pretty consistent in places where I've lived, that sounds funny.

But the bottom line is that I wouldn't expect too much from pineapples when living in the Northeast United States.
 
And, of course, different parts of the pineapple have different sweetness(es), so there's pineapple variation from top to bottom. Not easy. Perhaps I was happier when I didn't know that Parmesan varies with the seasons.
 
originally posted by Kay Bixler:

Further, what are the tiny black seed like things embedded in the skin? Seeds? That's my guess. They're seeds, right? Not bugs.
Click to expand...

Yes, they're seeds. Pineapples are basically an agglomeration of berries.

Mark Lipton
 
Tea rocks. More interesting that wine for sure. And more difficult to understand even though it is physically possible to drink far more of it.
 
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