Borsch, what wine?

Salut/Hi Lars T. Therkildsen,

le/on Thu, 16 Oct 2003 19:15:58 +0200, tu disais/you said:-

If your borshch is the typical red beetroot soup, with loads of goodies (white cabbage, ham, franks, brisket etc) in it then I can't really recommend any wine with it. Liquid on liquid never goes too well. If you really must, then something strongish, so you drink it in small quantities. I serve sercial madeira with consommé following that principle, and it isn't at all bad. My personal inclination from the point of view of flavours would be for beer in fact, to contradict everything I've just said!

How about a milk shake....

quantities.

As has been said, too much fluid is not so hot. I'd venture to suggest a local eau de vie, like schnapps, grappa, or marc.

No wine - Vodka!

????????????

regards Jan Boegh

Hahaha thanks for the advice... maybe they wont even find out how it really tastes if I load them on vodka when they arrive. Anyway I think'll go for some beer, no matter what you need to drink something ;)

Regards

-lars (Jan du er fra DK ikke sandt?)

Du har ret :-)

vh Jan

Hehe ok. Ja det blev ikk' til vodka, men til god og herlig bryg i stedet.

vh Lars

Nils, you're next, and the scandic borshch club will be complete.

Mike

Regarding Nils' origin he probably would propose Absolut Vodka.

Salut

Jan

Which never was a vodka until international marketing made it one... :-) History: 19th century distillers of potato spirits in Sweden competed in making the purest spirits utilising the newest stills and multiple distillings. So the ads went: Double distilled! Triple distilled! Quadruple..., indeed even 10, 20 and more times - until the "Absolutely pure spirit" appeared and trounched the others.... In the 80-ies the "Absolut rent brännvin" was repackaged and masterfully marketed on the international scene.. :-) Anders

And it's IMHO absolutely terrible. :)

-lars