Guardian - Beer-v-Wine with food.

Following up to Steven Pampling

Mines called "Txakoli" if anybody is looking for that. (what a weird sub thread)

Following up to Martyn Cornell

Have you never been in a pub without beer? What do you go for under that circumstance?

Following up to Steven Pampling

Which ones would they be (years)?

Following up to Steven Pampling

???

What on earth makes you think that most wine in this country is bought here? I drink a fair bit of wine with it even more and I think I last actually bought a bottle in the UK about 5 years ago to put in a spag bol.

Yet somehow.......................it suits you:)

Following up to Roy Bailey

Oh for f**** sake, save me from usenet pedants, "from the early days" does that keeps you happy! Now I remember why I dont bother with "f.d.real-ale" much.

and the value of the grapes in that modal bottle was less than

But what has the cost of grapes got to do with anything? If that was all there was to wine, they'd all be fine. Left out is particular terrain, climate, pruning, knowledge on pressing, processing, aging, the cost of cellaring, the talents of the winemaker who decides when to bottle, the bottling, the further aging, the care in transport and the storage of up to

Mine are called : Gloria, Other Guy, Dustmop, Bear and Stripey Girl. I am babysitting a marmelade boy for a Brit returned to Bath who was adopted as Zucca (pumpkin) but is now called Luca. The other three neighbor cats don't have names.

Following up to Judith Umbria

Yes, I think the longer timescale of winemaking and maturing has to be a significant factor.

We pay more tax on such things.

I hope that's tongue in cheek.

Believe it or not, there is such a thing as good lager and attacking it (from an organisation with a book called "The Good Beer Guide") is nonesensical.

On Thu, 18 Dec 2003 12:17:54 +0000, Reid wrote (in message ):

It's beer margins in restaurants that are problematic, that's why you get such terrible beer even in Michelin starred gaffs.

If you complain about wine margins then you will never ever find good beer in a restaurant (unless the proprietor is prepared to take a financial hit on your behalf, but why should he?).

So if you learn to live with wine margins you may well be helping beer!

Following up to Jeff Pickthall

I don't represent CAMRA (although apparently I founded it) my view is that British beer is battling against lager, that does not mean all lager is bad, although I never touch it in UK.

Isn't the "war against lager" a bit of a 1970s concept?

It does the overall cause of good beer no favours to portray one style as battling against another.

Rather beer enthusiasts should be promoting the overall appreciation of good beer of all styles - including "lager".

(I am, in fact, drinking a glass of "lager" - Paulaner Oktoberfestbier - as I type this)

-- "Necessity is the plea for every infringement of human freedom. It is the argument of tyrants; it is the creed of slaves." (William Pitt, 1783)

Many real ale 'enthusiasts' seem to be stuck in that era :-(

Quite. At a recent Beer Festival I introduced a 'real lager bar'. Although sourcing real lagers was quite difficult given the time of year (many seem to be brewed summer only) it was extremely popular with requests for repeating the idea at subsequent events. One of the lagers was very highly placed in the Beer of the Festival Awards.

John B

Isn't that what's known as a basque cat case ?

Regards (and apologies for the crap pun),

Gary

in article snipped-for-privacy@4ax.com, Reid at snipped-for-privacy@fell-walker.co.uk wrote on 19/12/03 09:32:

No - but if I ever was, the answer would be, in descending order Whisky (single malt for pref, but some blends are not too sweet) A Bloody Mary A gin A mineral water