beaujolais

If it is beaujolais (not "nouveau") it is OK.

If it is beaujolais nouveau, well, was it ever OK? ;-)

Mike

Mike Tommasi, Six Fours, France email link

Chivas & Coke drinkers worldwide take great issue with that statement Mike...

Mathew

Salut/Hi Mathew Kagis,

le/on Sun, 22 Aug 2004 17:20:16 GMT, tu disais/you said:-

Does one pay any attention to what such people think? Not me. But then I'm not a waitperson, forced to fawn on others in order to get a living wage.

Oh brother. Watch out for the wine police.

Smilie = humour

Mike

Mike Tommasi, Six Fours, France email link

The only way to tell is to pull the cork and taste it!

If it's a Beaujolais Nouveau, it may be a bit tired but it won't _hurt_ you to try it. If you don't care too much for it, make sangria from it or use it in a marinade.

If it's a grand cru Beaujolais, it might still have years left to age, but be nice drinking now. Those are very user-friendly.

Tom S

And a waiter may just fear the arrival of the wine police. ;-)

Mike

Mike Tommasi, Six Fours, France email link

I ONLY fear the wine police when, after requesting & recieving a glass of the house Cabernet....The customer says "Oh, I meant the WHITE Cabernet".. ;-)

Mathew

Back in the times when I was sommelier in one of Vienna's top restaurants (1984/85) I had American clients ordering chablis. When I arrived with the bottle they refused angrily: "But we ordered red chablis!".

But that was the only experiment of this kind in two years.

M.

I have'nt had the 'white cab' question in a few years... Lat time was @ Sun Peaks ski resort... I still remember the 'Deer in the headlights' look the customer gave me when I said...'Oh, you mean Chardonnay.."

Mathew

Michael, please stop picking on Americans. They were, by your account, visiting one of "Vienna's top restaurants" so they were obviously spending a reasonable amount of money locally.

I promise not to make fun of any Austrians that I encounter who might commit a parallel American faux pas of putting mustard on a hamburger or ketchup on a hot dog. And, we won't even address mayo on the fries.

You could have simply advised them that the box of red chablis had gone empty.

Ed Rasimus Fighter Pilot (USAF-Ret) "When Thunder Rolled" "Phantom Flights, Bangkok Nights" Both from Smithsonian Books

Ed Rasimus wrote in news: snipped-for-privacy@4ax.com:

UHHH Ed,m how bout us 'Mercans who do put mustard on hamburgers and ketsup on our dogs?

Er, that's an American faux pas? I always do that...

Mike

Mike Tommasi, Six Fours, France email link

Well, I am one. QED.

Mike

Mike Tommasi, Six Fours, France email link

Cannucks too!

Ahhhhh, my sensibilities have been fractured! Say it isn't so! Sacrilege, sacre bleu, and is nothing sacred?

First some guy makes big bucks in California for putting things like artichokes and pineapple on pizzas and now this!

The republic is in jeopardy.

So, Mr. Smarty-pants, what wine goes with ketchup slathered hot dogs? It's possible that a lukewarm crude beau julius might work, but that would depend upon the follow-on condiments such as onions, relish, jalapenos and definitely no 'kraut.

Ed Rasimus Fighter Pilot (USAF-Ret) "When Thunder Rolled" "Phantom Flights, Bangkok Nights" Both from Smithsonian Books

That explains so much!

Ed Rasimus Fighter Pilot (USAF-Ret) "When Thunder Rolled" "Phantom Flights, Bangkok Nights" Both from Smithsonian Books

All kidding aside, a good Chianti works well. Seems silly, but try it. I prefer vine tomatoes to ketchup, but ketchup will do. Just be sure to add Celery Salt to your list of condiments.

Ahhh, I'm not required to commit seppuku in total disappointment at the collection of Philistines which have surrounded me masquerading as wine experts in this newgroups. Like Diogenes seeking an honest man, I've discovered an individual with taste.

Of course, fresh diced tomatoes on a hot dog. Absolutely. Properly done, the dog is heated in hot water, preferably on a tub mounted on a wheeled, street push-cart and fueled with a small propane tank. The delectable sausage is placed in a steamed soft, mushy commercial bun by the proprieter who is chewing on a burned out cigar stub and wearing a plaid mackinaw and a truck drivers union cap sporting a three day old stubble and a subtle aroma of late vintage muscatel or possibly Thunderbird.

Next, a spoonful of yellow mustard (not the brown stuff and certainly nothing with seeds in it), a dollop of sweet pickle relish (often referred to as picillili), then a hefty spoonful of diced white onion, diced fresh vine ripened tomatoes, one or possibly two pepperoncini and then a healthy sprinkle of black pepper and finally celery salt. Top with a full length wedge of kosher dill pickle. Wrap the waxed paper used to hold for assembly around the completed masterpiece.

Fries are optional, but must be made with real potatoes, sliced then fried, not that extruded batter stuff used to create modern fast-food fries.

Works best with a cold, non-micro, non-light mass production beer, but can be done with an icy cold cola. Candlelight not required, but a reasonably good baseball game on a summer afternoon is a good accompaniment. (Which probably accounts for the strange tastes of those Canadians...with all due respect to Montreal which just spanked my Rockies for another series this week.)

But, no ketchup. Never!

Ed Rasimus Fighter Pilot (USAF-Ret) "When Thunder Rolled" "Phantom Flights, Bangkok Nights" Both from Smithsonian Books