"Mys Terry" wrote in message
...
On Mon, 24 Apr 2006 10:15:20 -0400, "Scotty"
wrote:


OzOne wrote in message news:
And most of it is very very average!
Is Zinfandel (shudder) still the biggest seller ?


You don't like White Zinfandel?

SV


I tasted a nice Zin over a steak in a great restauarant
in the Marina
complex at Long Beach, but it's the only one I've tasted
that appealed
in any way.

White Zin is what my wife always orders at a restaurant. I
like sweet red wines with a meal, but really prefer rum to
anything.

Scotty


White Zin is not at all the same as Zinfandel. Winemakers use extra
grape skins to improve the color of Zinfandel. They then make that
weak and characterless "White Zin" from the waste grape pulps.
Previously the pulps had been used as compost for fertilizer. Making
alco-pop from them is far more profitable.


Fish fins and scales are thrown into beer to clear it up. Why isn't that
done with wine? I, myself prefer a "Perth Pink" or a "Chateau de Rod Laver".
Do you have any idea of the bouquet?

Praise!

Bob Crantz wrote:



Fish fins and scales are thrown into beer to clear it up. Why isn't that
done with wine? I, myself prefer a "Perth Pink" or a "Chateau de Rod Laver".
Do you have any idea of the bouquet?

Oeu d'aborigine's armpit?

Cheers
Marty

"Martin Baxter" wrote in message
...
Bob Crantz wrote:



Fish fins and scales are thrown into beer to clear it up. Why isn't that
done with wine? I, myself prefer a "Perth Pink" or a "Chateau de Rod
Laver".
Do you have any idea of the bouquet?

Oeu d'aborigine's armpit?

Certainly opens the sluice gates - at both ends!

Glory!