food snobbery

[phygelus]

One, someone really needs to send out a memo that it's time to change the currently fashionable easy-to-drink red wine. I have been sick of merlot for about three or four years now and it hasn't happened yet. Maybe you genuinely like merlot. I do, well enough, and I will like it better someday when I'm sick of something else. In the meantime,

Comments

[phygelus]

Haven't been to Sushi Sho, but if they're not hitting you over the head with the fact that they went to the trouble of getting true wasabi, it's round-eye horeseradish with green food coloring. Apparently horseradish is so much hardier than the Jap stuff that this is true in Japan too, at least everywhere I went.

If you find Franzia Chianti here in the bay area, let me know. Yeah, I pick up the Bull's Blood of Eger at Trader Joe's too. I didn't know there was a story about it: http://www.wineintro.com/types/bullsblood.html

Stories about your food are, after all, important for the ambitious.

[phygelus]

I had lunch with the founder of Trader Joe's about 15 years ago. Affable guy. I recall him pretending to be puzzled Trader Joe's didn't have greater market penetration given the value a lot of his stuff presents at its price point, but at the same time he was opening a chain of stores that sold discounted overruns of canned foods and such nonperishables in more working-class parts of the country. (It's since run its course and shut down I think) He said something like "My biggest contribution to society has probably turned out to be raising the standard of living of schoolteachers in California

[revlainiep]

Barbera d'asti rocks my socks. The wine club I belong to (Bonny Doon Vineyard) just recently featured a barbera d'asti...yum. The only problem is that one bottle just isn't enough.

[gnostica]

I prefer the blush wines in the box actually if its a table wine. The Chianti is certainly better than the burgundy. I agree with Phygelus, table wine. I had this convo yesterday at a meeting. One gentleman said that technology actually has successfully created a way of making good wine and storing it in a box. I do believe the best box wine so far tested by the experts is some sort of Australian wine. The oldschool brewers and wineries tend to stick to old ways and use the old methods of bottling wine with cork. I opened a bottle of fairly new wine from Secret House winery a local winery and the cork had shards of glass in it. I couldn't drink it.

So now I am thinking of getting a blush in a box. Because I do not have the gutt to open another bottle in my rack for chance of getting one with glass in the cork. Sunday we are driving over to the winery to show them the cork.

LOL Horseradish on his deadfish! LOL Can I quote you?

[phygelus]

When I was in college, the formula included Kronos Quartet's "Pieces of Africa", a meal cooked mostly from Sundays at Moosewood Restaurant, and a bottle of a blush wine from a local vineyard. I am almost ashamed.

I'm not real wild about about the Franzia Burgundy either, or their "Chillable Red", but the cabernet works for me. It's been a while since I had a nice blush wine: I think I've mistakenly internalized dumb snobbery about it. Will correct that soon.