Heitz

Mi e' parso che snipped-for-privacy@aol.com abbia scritto:

Yes.

Singular is "agnolotto".

Agnolotto, I assume. Regular masculine nouns in Italian have singulars in -o and plurals in -i.

what a civilised evening Bill, except for the sweet grape deboucher

John

Michael Scarpitti a.k.a. wrote.......

Whoa; this is a sensational development, Micheal.

Does this mean that you are now broadening your horizons beyond Italy?

If so, may I suggest that you try and find a Mount Nelson Sauvignon Blanc.

This is a quintessential Marlborough Sauvignon Blanc, made in New Zealand for Marchese L. Antinori of Tuscany.

WARNING: You may never be the same!!!!!

No. I just wanted to get hold of some Grignolino.

Hi Bill,

on 4 Aug 2005 07:36:45 -0700, tu disais/you said:-

Couldn't agree with you more. The derivation - as if you didn't know, is from a Trou Normand, a tot of calvados in the _middle_ (not near the beginning or end, as I've had in otherwise perfectly sensible places) of a long meal to help make some space! Well, with the desire to cut down alcohol consumption, and because some people don't much like strong alcohol (especially the rough old stuff sometimes served in a Trou Normand) some chefs started playing (very successfully IMO) with a very alcoholic sorbet. I remember a "Marc de Gerwurztraminer sorbet" served in Alsace to this day. Well, it wasn't long before the object of the exercise was forgotten and it became "de rigueur" to serve a sorbet. The alcohol was forgotten and the sorbet became sweeter ans sweeter. As you so rightly say, " a gustatory monstrosity".

We make this ourselves - it's dead easy if you have access to magrets from fatted ducks - and often serve it as part of an "assiette anglaise" of local ham and salami.

You might be interested to know that it goes pretty well with a dry white sauvignon blanc from Bergerac.

What is a 'magret'?

Dimitri

"D. Gerasimatos" asked......

Google finds the following ....... Magret - The breast meat from a mallard or Barbary duck. These ducks are specially raised for foie gras. Their breasts are large and have a much thinner layer of fat than do the Peking or Long Island duckling.

] "D. Gerasimatos" asked...... ] ] > What is a 'magret'? ] >

] Google finds the following ....... ] Magret - The breast meat from a mallard or Barbary duck. These ducks are ] specially raised for foie gras. Their breasts are large and have a much ] thinner layer of fat than do the Peking or Long Island duckling. ]

Indeed, magret is the breast from a duck being raised for foie gras, and is typically much larger (and perhaps more tender) than a regular duck breast. Such breast is otherwise called "filet de canard" AFAIK.

-E

THIS Grignolino was a Rose, not a red.

Heitz also make a red wine from the grape.

Heitz Gringnolino Rose & Rosso are about the same quality as you'll find in the Piemonte, depending on wholesaler storage, maybe fresher. I'm waiting for some producer to follow the trend to make new uvaggios and use gringolino ala Arbor Mist. Just imagine Fratelli Fenocchio's 2003 Cuvee Chooch, a blend of grignolino, limes,mouvedre, rouchet and fernat branca.