2000 Louis Bernard Chateauneuf du-Pape

My personal favorite match for CdP is lamb roasted with lots of garlic & herbs.

Dale

Dale Williams Drop "damnspam" to reply

Yes - I've heard it isn't baaaad.

Mmmm, that does sound wonderful. Thanks, Cherie

"cherie" in news: snipped-for-privacy@posting.google.com...

Below are not my words but another's, fairly timeless, and very good in my opinion.

-------- The Prince of Eurasia, intoxicated by all these natural scents, not one of which was masked by a criminal sauce, but whose seasonings, on the contrary, were designed to emphasize their natural essential graces, the Prince of Eurasia, I repeat, began to understand. His wit was, moreover, urged on to these discoveries by a marvellous Châteauneuf-du-Pape which blew into the soul like a good ocean wind into a sail, all the sunshine it had stolen, all the fervour of that baked earth of the Rhone Valley, its spiritual mother-country, and which, in waves of enlaced tannin and raspberry, brought to the brain a marvellous lucidity.

-- Marcel Rouff, _The Passionate Epicure; La Vie et la Passion de Dodin-Bouffant, Gourmet,_ Delamain, Poutelleau et Cie., 1925. English translation by Claude [sic], E. P. Dutton, 1962. US LCC number 62-7803.

Jenny saves labels, I save quotations.

(Those words appeared in a highly educational context. Marcella Hazan cited the instructive story in her _Bollito Misto_ recipe, vol. 1 of her English-language Italian cookbooks, ISBN 0394405102, pp. 322-324.) The 1962 translation of Rouff influenced many anglophones who were adults then and wrote about food, it appears in their writing. This book is cherished as a modern classic by food fanatics and has been steadily available used since