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elderflower wine, orange wine, mint wine, limoncello and great company
To most people solutions mean answers. To chemists solutions are things that are mixed up.
A fine wine is a fine wine, 1st time may be by accident, 2nd time is by design - that's why you keep notes.
Our wine club had their annual holiday banquet last night, so I got to taste some very nice commercial wines that were picked (by our wine steward) to pair with the food that was served. I thought some of the pairings were interesting.
For the opening course, we had various starters (cucumber rounds with salmon, artichoke spread, crudites) served with an Italian Prosecco.
Soup was cream of wild mushroom with Domaine Pichot Vouvray (Chenin Blanc) - an excellent value wine. This pairing worked very well.
Entree was grilled lamb loin chops with potato gratin and asparagus. It was served with Kaesler Stonehorse Shiraz, an Aussie wine with 15.5% alcohol. I thought the alcohol level of the wine was little overpowering.
The salad course was spinach with apple, strawberry, walnuts, and gorgonzola. This was paired with Chateau Ste. Michelle Dry Riesling, an American wine. This pairing also worked well, although the wine itself had very little nose.
Dessert was Italian Cream Cake paired with Chateau Fayau, a Sauternes-type wine from Cadillac, France. This is a superb value wine if you like Sauternes. They can't call it that because of where it's made, but it is exactly the same wine.
A bottle of Jam wine - loads of nose, but a little underwhelming otherwise (but almost free to make, which was nice )
A bit of Beaverdale Pinot Grigio left over from bottling. This was an experiement with treating the tap water prior to fermentation - TOTALLY different result to the untreated version. More in due course when I have learned more.
Pete the Instructor
It looks like Phil Donahue throwing up into a tuba
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