Thoughts on Aging Chabils

John's website

If you Google around using the phrase "view from the cellar pdf" you will get several good responses: Chambers St has an entire issue online while many makers have a relevant excerpt (typically 20 pages).

And, yes, he is still a nice guy and will send you a sample back issue.
 
originally posted by Karen Goetz:
Spelling is everything....Every time I see the misspelled title of this post my mind jumps from "Chabils" to "Gerbils." HELP, someone!
The appellations have actual names.
Click to expand...

But "Thoughts on Aging Gerbils" has such a nice ring to it.
 
originally posted by Jeff Grossman:
Heck, with enough butter or cream, nothing is inedible.
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I routinely float a head of fresh cream on my Gerbils if it's an acidic vintage. It almost recreates that lactic slap that I so enjoy in the best vintages of, say, Vaillons or Bougros.
 
originally posted by Karen Goetz:
originally posted by Jeff Grossman:
Heck, with enough butter or cream, nothing is inedible.
Click to expand...

I routinely float a head of fresh cream on my Gerbils if it's an acidic vintage. It almost recreates that lactic slap that I so enjoy in the best vintages of, say, Vaillons or Bougros.
Click to expand...

Cow, goat, or sheep's milk? (I think all the cool kids are using peacock milk now.)
 
originally posted by Jeff Grossman:
originally posted by Karen Goetz:
originally posted by Jeff Grossman:
Heck, with enough butter or cream, nothing is inedible.
Click to expand...

I routinely float a head of fresh cream on my Gerbils if it's an acidic vintage. It almost recreates that lactic slap that I so enjoy in the best vintages of, say, Vaillons or Bougros.
Click to expand...

Cow, goat, or sheep's milk? (I think all the cool kids are using peacock milk now.)
Click to expand...

Whatever the closest herd is. Chablis mustache?

Now I feel like a smartass because I'm actually missing seeing the title "Chabils" and no more Gerbil jokes... punishment.
 
originally posted by Karen Goetz:
originally posted by Jeff Grossman:
Heck, with enough butter or cream, nothing is inedible.
Click to expand...

I routinely float a head of fresh cream on my Gerbils if it's an acidic vintage. It almost recreates that lactic slap that I so enjoy in the best vintages of, say, Vaillons or Bougros.
Click to expand...

but what is best with chicken uteruses?
 
originally posted by Ian Fitzsimmons:
Changed it back, hope you feel better.
Click to expand...

Oh, Goody!

I didn't realize the toll the corrective action would take on my imagination and sense of entertainment.
So much more fun again!
 
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