Article

2007-11-07 Europe

"I came to Washington with a very simple message. I want to reconquer America's heart"

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Posted by Seafarious 2007-11-07 00:00|| || Front Page|| [11134 views ] Top

#1 Please, oh please, George. Don't serve any frickin' PORK RINDS!

Posted by Zenster">Zenster 2007-11-07 00:04|| 2007-11-07 00:04|| Front Page Top

#2 FOX NEWS > Dubya's dad Bush 1 would like to see another generation of Bushes run for political office.

Posted by JosephMendiola 2007-11-07 01:14|| 2007-11-07 01:14|| Front Page Top

#3 Forget the "Legion of Honour," just send us a couple of battalions OF the Legion.

Posted by Besoeker 2007-11-07 04:52|| 2007-11-07 04:52|| Front Page Top

#4 IF GWB serves pork rinds, it won't be because he doesn't know the proper protocol. He looks awfully at ease in white tails when the occasion calls for it -- and should be, considering the roles his father, grandfather etc. played over the years. ;-)

Posted by lotp 2007-11-07 05:01|| 2007-11-07 05:01|| Front Page Top

#5 In America - the correct phrase is not to conquer the heart, but to win it.

Posted by Unutle McGurque8861 2007-11-07 05:06|| 2007-11-07 05:06|| Front Page Top

#6 What lotp said. President Bush no doubt not only knows which fork to use, but which silver patterns and napkin folds are simply too gauche to let appear on the table. President Sakozy is the child of immigrants; he's far more likely to be ignorant of the picayune details of protocol.

Posted by trailing wife">trailing wife 2007-11-07 07:28|| 2007-11-07 07:28|| Front Page Top

#7 Well, I wish 'em both the best.

Posted by DarthVader">DarthVader 2007-11-07 07:38|| 2007-11-07 07:38|| Front Page Top

#8 President Sakozy is the child of immigrants; he's far more likely to be ignorant of the picayune details of protocol.

President Sarkozy's full name is Sarkozy de Nazczy-Botha: his father was member of Hungary's nobility. I think he was even from the upper nobility. He left Sarkozy's mother (a Jew) quite soon but Sarkozy spent much time with his paternal grand-father.

Posted by JFM">JFM 2007-11-07 08:12|| 2007-11-07 08:12|| Front Page Top

#9 BTW, what is wrong with pork-rinds except for not being kosher?

Posted by JFM">JFM 2007-11-07 08:13|| 2007-11-07 08:13|| Front Page Top

#10 They're not popular in California, JFM. ;-)

Posted by lotp 2007-11-07 08:40|| 2007-11-07 08:40|| Front Page Top

#11 Which doesn't stop me from munching on them occasionally when on a low-carb diet. They make a good replacement for croutons on salads.

Posted by lotp 2007-11-07 08:41|| 2007-11-07 08:41|| Front Page Top

#12 Pork rinds are declasse, JFM (imagine the appropriate accents, please. Not only don't I know how to make the computer do them -- and please don't anyone bother explaining, there are depths I do not plumb -- but as I never properly studied French, I get confused about which way they lean). Like anything the common people commonly eat, especially if eaten without utensils... unless added to the menu by a five star Michelin chef, in which case the cognoscenti can sneer at the peasants who eat the unrefined version.

Interesting about President Sarkozy's family. That does explain a great deal.

Posted by trailing wife">trailing wife 2007-11-07 08:51|| 2007-11-07 08:51|| Front Page Top

#13 RE - conquer? Making an assumption not based on facts in evidence.

Posted by Nimble Spemble 2007-11-07 09:11|| 2007-11-07 09:11|| Front Page Top

#14 Alas, the truth be told, California wines are number one.

Posted by wxjames 2007-11-07 09:30|| 2007-11-07 09:30|| Front Page Top

#15 Sarkozy

Posted by SR-71">SR-71 2007-11-07 09:59|| 2007-11-07 09:59|| Front Page Top

#16 Alas, the truth be told, California wines are number one.

A matter of taste, and therefor opinion, not fact, wxjames dear. There are lots of really nice wines being made all over the world, nowadays. And even more really horrid ones -- but then nobody has a monopoly on bad. ;-)

Posted by trailing wife">trailing wife 2007-11-07 10:20|| 2007-11-07 10:20|| Front Page Top

#17 Uh oh. I want to reconquer America's heart

The right of return[tm]. There's goes Illinois [butcha gotta take Chicago with it].

Posted by Procopius2k 2007-11-07 10:25|| 2007-11-07 10:25|| Front Page Top

#18 TW, I agree, but I seem to remember that California took the prize at the annual berry fest.

Posted by wxjames 2007-11-07 11:10|| 2007-11-07 11:10|| Front Page Top

#19 They're not popular in California

Wrongo. Not only have I eaten them all of my life but California's Hispanic population guarantees that they are sold at every convenience store and supermarket throughout the state. You folks just need a sensayumah.

Alas, the truth be told, California wines are number one.

And will remain so for quite some time. While the French still have some superb wine-making techniques, their production facilities are hopelessly antiquated and local labor laws make for prohibitive operating expenses.

California, on the other hand, has not only some of the world's oldest vinesremember, we shipped cuttings back to France after the phylloxera blightbut also the most advanced oeneological research and education facilities in the entire world. Few are the master vintiners who have not come to California for some sort of training.

Trust the French to complain that California's soil is "too rich" to produce truly fine whites. Arguably, the gravel and chalk terrior of France deliver austere conditions well-suited to production of incredible whites. Reds are another matter entirely and decades ago a California red was slipped into the final round of French competition only to take the gold.

Since then, it's been a downhill slide for French wines. California's growing conditions are nothing short of phenomenal and nearly the entire coastal region from Mexico to Oregon is being planted. Any of you seeking some truly magnificent wines should investigate Thomas Fogarty vinyards. Grown in the Santa Cruz mountain range above Silicon Valley, these world-class vintages are stunning in their quality. Despite being one of their least expensive wines at $17.00 a bottle, Fogarty's dry Alsatian-style Gewurztraminer consistently takes gold at the Orange County tastingAmerica's premier eventand double-gold at the San Fransisco wine competition. His more expensive redssome utilizing crushes from Napa Valleyare stupendous full-bodied monsters that will gracefully age for decades.

That said, Australia is poised to grab the entire lower tier of wine sales. Their Shiraz and Chardonnay varietals are superb examples of well-priced and highly drinkable wines. Nor does their skill stop at grape juice. I urge any of you to try Penfold's Club Tawny port. I've seen this priced at $10.00 and it represents outstanding value. Moreover, here in America, many other states are beginning to come into their own. Due to a shift in the jet stream, Oregon and Washington both experience less year-round rainfall making possible expanded grape production.

The one sad note regarding modern wine-making is summed up in one simple statistic. Over 90% of all wine bought is consumed within 48 hours of purchase. This consumption pattern has forced wine-makers to blend wines that can be enjoyed immediately. The dark side of this statistic is that practically nobody is cellaring their wines anymore. That is a huge pity. With a few years of extra aging, even the most pedestrian wines can assume amazing complexity and smoothness. I urge all of Rantburg's wine lovers to experiment with laying down a few bottles of medium priced red wine. I aged a Silver Oak Zinfandel for an extra 20 years and the results were breath-taking. Even a simple $6.00 Louis Martini cabernet stood tall after an extra three years. Get yourself one of those fancy schmancy electronically controlled wine cabinets and start rotating in a stock of heavy reds and strong whites. You'll be pleasantly surprised at the results down the road.

Posted by Zenster">Zenster 2007-11-07 11:20|| 2007-11-07 11:20|| Front Page Top

#20 Twenty years? I'm lucky if I can remember something for five, Zenster, or plan ahead for more than a few months. That said, I'll try your gewuerztraminer -- I love the Alsatian ones.

As I recall, Chile has pre-blight vines, too, and also shipped cuttings to France, after.

wxjames, agreed. Like so many of us, the French can be so provincial about an endeavor they are accustomed to dominate. Much like the British feel about cricket -- adorable darlings that they are. ;-)

Posted by trailing wife">trailing wife 2007-11-07 11:36|| 2007-11-07 11:36|| Front Page Top

#21 I concur with Number #7

mega Dittos!

Posted by Red Dawg">Red Dawg 2007-11-07 11:40|| 2007-11-07 11:40|| Front Page Top

#22 Zenster, judging from the quality of writing in that post, you either publish a wine letter or work in marketing in that industry. If not, do you have any recommendation on wine letters?

Posted by KBK 2007-11-07 11:57|| 2007-11-07 11:57|| Front Page Top

#23 He chefs between serious jobs, KBK. Click on his nym and send him an email.

Posted by trailing wife">trailing wife 2007-11-07 11:59|| 2007-11-07 11:59|| Front Page Top

#24 Zenster, et.al.

Its too damn easy to grow wine in California. Give me one example of California wine that can compete with a Pomerol or a Paulliac? And what Napa/Sonoma Chardonnay can compare to a Chassagne or Batard Montrechet? And don't tell me Screaming Eagle or one of those other untested cult wines.

Posted by Jack is Back!">Jack is Back! 2007-11-07 12:00|| 2007-11-07 12:00|| Front Page Top

#25 So 20 yrs ago or so Mr Lotp and I stopped to tour a small winery south of Gilmore, up against the Santa Cruz mountains. French columbards were hard to find that year and I wanted some for a large family get together.

The winemaster - pretty well known at the time for small batches of high quality wines - had just the thing: a nice columbard-like white.

Made from Thompson seedless. Yeah - those green table grapes that kids munch on and that get turned into golden raisins. He called the wine Chutzpah - and sold out quickly every year he produced it. LOL

Posted by lotp 2007-11-07 12:10|| 2007-11-07 12:10|| Front Page Top

#26 OTOH my brother in law bought into Parducci very early. Made for very nice XMAS presents for a while plus his kids' college tuition was helped a long nicely from that investment.

Posted by lotp 2007-11-07 12:12|| 2007-11-07 12:12|| Front Page Top

#27 I'll stick to brewing my own beer, thank you.

Posted by DarthVader">DarthVader 2007-11-07 12:14|| 2007-11-07 12:14|| Front Page Top

#28 Very simple. There were two blind confrontations between the best of the best of the best of the best of the best of the best from both countries and both times the American wines came ahead. In the second one in fact they coped the five first places.

After that, the French press whined that these were critic-oriented wines (I presume that means: tuned for giving a strong first impression instead of real long term pleasure over a meal) while snobbish Americans still hold their noses over their own wines because they are not imported.

Now I confess I am completely unsensitive to wines. Give me a Laphroiag instead.

Posted by JFM">JFM 2007-11-07 12:15|| 2007-11-07 12:15|| Front Page Top

#29 That said, I'll try your gewuerztraminer

You will be most pleasantly surprised, trailing wife. Do not expect the usual German soda pop. This is a refreshingly crisp, slightly spicy white without any of the usual syrupy or cloying notes plus a really clean and well-balanced finish. It will compliment your Thanksgiving turkey to an absolute "T". Unlike all but the heaviest whites, this varietal has the body and character to go the distance in a full course meal. Please email me once you've had the chance to try it. At the Orange County tasting, this wine has taken gold in its class for three or four years in a row.

Chile has pre-blight vines

Chile is one of South America's and the Southern hemisphere's oldest producers. Like Italy, they have really cleaned up their production and labeling standards and can deliver some truly great values. Especially so with their reds.

Zenster, judging from the quality of writing in that post, you either publish a wine letter or work in marketing in that industry.

None of the above, KBK, but your kind words are much appreciated.

If not, do you have any recommendation on wine letters?

It's difficult to go wrong with The Wine Club's free monthly newsletter (PDF). Worth every penny you pay for it. They have California locations in Santa Ana, Santa Clara and San Francisco. What I like best about them is their tasting sessions. For something like $12.00 a head, you get to sample from nearly a dozen bottles, many of which are priced well over $20-$30 and some in the $50.00 range. They are poured by a knowledgable sales rep and refills are not a problem. It is where I tried the Penfold's port.

The Wine Club's prices tend to be a little high, but their quality level is extremely reliable. The monthly newsletter is well worth the read, even if you live out of state. Please let me know what you think.

Posted by Zenster">Zenster 2007-11-07 12:34|| 2007-11-07 12:34|| Front Page Top

#30 Give me one example of California wine that can compete with a Pomerol or a Paulliac? And what Napa/Sonoma Chardonnay can compare to a Chassagne or Batard Montrechet?

Fear not, JiB. That is specifically why I mentioned how "the French still have some superb wine-making techniques". Their extensive history of grape growing has enabled the French to sort out blending models and exotic varietals that can be outstanding. A Chateauneuf du Pape Rhone or a nice white Bordeaux remain some of my favorites. A fine example is Mumm's Cordon Rouge Champagne. Year after year, this warhorse of the bubblies maintains a consistent flavor profile despite any fluctuations in the various grape supplies that go into its making. This is standing testimony to an incredibly flexible blending profile that required a lot of skill to originate.

With that out of the way, I'd say a nice Cakebread Mayacamas zinfandel or Grgich Hills Napa Chardonnay will give the French a run, especially for their money. The dollar's slide against the Euro has only sharpened this distinction.

Posted by Zenster">Zenster 2007-11-07 12:58|| 2007-11-07 12:58|| Front Page Top

#31 The three things I want from the French: (1) An end to anti-everything. Lead, follow or get out of the way don't cry from the sidelines. I'd like to see some French leadership and I have high hopes Sarkozy will give it a go. (2) Reconquer the heart of Europe before it becomes Eurostan. This is in French interests. Do it before genocide becomes required to get it done. You figure out the details. (3) Take a leadership role in Syria. I don't care to see the French in Iraq, or Afganistan but Syria was there colony and they probably could arrange a coup to put another bastard in charge and defuse a lot of the issues in the region. Do it and you get to control Syria's future. Don't and the US and ISrael will eventually have to do it and France will have zero say.

Posted by rjschwarz 2007-11-07 13:34|| 2007-11-07 13:34|| Front Page Top

#32 If you want some good inexpensive reds,teh Chileans have gotten their stuff together. Myself, I dont like white wine at all, I'd rather drink soda pop than that stuff. Red, especially Cabernet, and to a lesser extent Pino Noir and the ubiquitous Merlot, are my favorites. So what if I'm a philisitne. sue me for liking reds, even with traditionally "white wine" foods.

Posted by OldSpook 2007-11-07 13:35|| 2007-11-07 13:35|| Front Page Top

#33 You know what I want form the French?

Nuclear Reactors. Lots of them.
France gets a very large portion of their electrical power from nukes.

Posted by OldSpook 2007-11-07 13:36|| 2007-11-07 13:36|| Front Page Top

#34 AFAIK when I mentionned Ameerican wines beating the best French ones in a contest, the French were running with the likes of Mouton-Rotschild, Chateau Cheval Blanc and similar wines that you will never taste unless your name happens to be Bond, James Bond or Gates, Bill Gates.

Posted by JFM">JFM 2007-11-07 14:09|| 2007-11-07 14:09|| Front Page Top

#35 Thanks, Zenster, that's a great resource. I recollect sharing a subscription to the Wine Spectator years ago, now that I see the name mentioned in the Wine Club's newsletter.

I've got a bottle of '72 Ridge Zinfandel Essence tucked away, dating from when I lived in the Bay Area. I just haven't been able to bring myself to open it :-) It's probably over the hill by now, but otoh it's Essence, so maybe not?

Posted by KBK 2007-11-07 14:45|| 2007-11-07 14:45|| Front Page Top

#36 So what if I'm a philisitne. sue me for liking reds, even with traditionally "white wine" foods.

Absolutely not, 'Spook! A huge portion of the wine drinking community and professional retailers alike all agree that you drink what you like no matter what you're eating. Cabernet is and will remain the "king" of grapes. Its complexity and deep character make this varietal the primary candidate for long-aging wines. For Pinot Noir, I can only recommend David Bruce vineyards. They specialize in Pinot Noir and have a superb collection of various estates in their portfolio ranging from Carneros to the Santa Cruz mountains. As to Merlot, it is a slamming indictment of the yuppie "Pepsi Palate" thatwhat is typically a rather tepid blending wine used to round out the sharp edges of other more robust grapeshas become so popular as a separate varietal.

Posted by Zenster">Zenster 2007-11-07 14:48|| 2007-11-07 14:48|| Front Page Top

#37 I've got a bottle of '72 Ridge Zinfandel Essence tucked away, dating from when I lived in the Bay Area. I just haven't been able to bring myself to open it :-) It's probably over the hill by now

Yeah, I've got a 1974 Krug Cabernet that may be fading fast. However, the Silver Oak zin was supposedly past its prime and was totally smashing, so maybe there's hope.

Glad to see you like the Wine Club's newsletter. It's a very useful resource.

Posted by Zenster">Zenster 2007-11-07 14:53|| 2007-11-07 14:53|| Front Page Top

#38 Hey..who sez pork rinds aren't popular in California?! I likes em extra spicey, with skin still attached. Now THAT is a pork rind.

Posted by Rex Mundi 2007-11-07 14:55|| 2007-11-07 14:55|| Front Page Top

#39 ...forgot to say thanks for the pork rind / salad crouton swapout. Excellent lotp!

Posted by Rex Mundi 2007-11-07 14:56|| 2007-11-07 14:56|| Front Page Top

#40 Get that friggin lunatic back up here and fix my goddam office! Does he know who I am? I'm Chomsky, dammit! Chomsky!!

Posted by Chomsky 2007-11-07 15:18|| 2007-11-07 15:18|| Front Page Top

#41 Hey Zenster....have I got a Pinot for you - Siduri. Excellent quaff. Hand picked, small lots from the best appellations. I've always had a liking for William-Selyem but it's way overpriced now. And yes...the David Bruce is very good.

Posted by Rex Mundi 2007-11-07 16:04|| 2007-11-07 16:04|| Front Page Top

#42 Thanks, Zen

Posted by Icerigger">Icerigger 2007-11-07 16:45|| 2007-11-07 16:45|| Front Page Top

#43 Amazing. A thread with more than 20 comments long that didn't have Aris or a troll in it.

Posted by Ptah">Ptah 2007-11-07 17:26|| http://www.crusaderwarcollege.org]">[http://www.crusaderwarcollege.org] 2007-11-07 17:26|| Front Page Top

#44 Have to second (third?) Zenster in his praise for American wines.

This defeating of European wines in blind tastings is not unique to Californai grown beverages. Several American fortified wines and vodkas from around the country have smoked European-made stuff in recent competitions. And a nonvintage champagne from Westport Mass. defeated a hundred or so nonvintage bubblies (including some of the most prestigious French champagnes) in a testing in France about five years ago.

When you couple the advances in technique with the exchange rate, it just makes sense to buy American.

Or homebrew like D.V. and myself if you're not in a mood for wine.

Posted by no mo uro 2007-11-07 18:27|| 2007-11-07 18:27|| Front Page Top

#45 Nick - take out Iran and all is forgiven.

Posted by DMFD 2007-11-07 21:53|| 2007-11-07 21:53|| Front Page Top

#46 Being that I am chemically sensitive to the sulfur compounds added to preserve wine I have to view it all as whine and ask for some nice healthy cactus juice.

Being nobody is allergic to cactus juice, it has no added chemicals and its distilled so has no yeasts or other fungus it has to be the drink of the gods.

Posted by 3dc 2007-11-07 22:35|| 2007-11-07 22:35|| Front Page Top

#47 One place the Euros still have is is good single malt Scotch, and also single malt Irish Whisky. Thank awd that its formthe isles, not form the continent. Can't imagine the wineries and breweries are going to do well once the muzzies run the continent. And poor Germany with all those great pork products and great beer, both items that the Muhammedeans wil lban.

Posted by OldSpook 2007-11-07 23:11|| 2007-11-07 23:11|| Front Page Top

#48 3dc, while it is impossible to eliminate sulpher dioxide entirelyit being a natural byproduct of the yeast during fermentationthere is a new generation of winemakers who add no extra sulphites. Here is a link to a good article about sulphites and also a line of organic wines. Depending upon your sensitivity, these may be below your reaction threshold.

Posted by Zenster">Zenster 2007-11-07 23:16|| 2007-11-07 23:16|| Front Page Top

23:47 Zenster
23:44 Zenster
23:39 Steven
23:38 Zenster
23:31 mom
23:25 SteveS
23:16 Zenster
23:12 Barbara Skolaut
23:11 OldSpook
23:05 SteveS
23:02 OldSpook
22:41 Old Patriot
22:35 3dc
22:29 CrazyFool
22:29 Anonymoose
22:21 Anonymoose
22:20 Sninter Gonque1597
22:20 JosephMendiola
22:18 trailing wife
22:16 JosephMendiola
22:13 JosephMendiola
22:13 Anonymoose
22:12 JohnQC
22:10 Anonymoose