In Reply to: Wine instructor at Hyde Park says... posted by DaveZ on February 10, 2000 at 07:46:03:
...whether or not it's a good idea to keep super upscale champagne in the fridge? I've heard that it's not such a good idea...Bad, actually.
: My wife went to "Culinary Boot Camp" for 1 week in January at the CIA in Hyde Park. She had a wonderful time and related that the wine instructor, Michael Weiss, is very into champagne and taught them how it is so versatile, it can literally go with any type of food. Dunno myself, and we haven't changed our drinking habits as a result, but it is interesting to hear a completely new perspective.
: : : Let them eat escargot.
: : : Presumably, to be washed down with a bottle of "Christalle", eh? 8^)
: : :
: : : Seriously, for my part above, unsolicited negative comments against 1.9s are a given. No news there. My point was that I seem to get them from 2.3'ers who have yet to join this forum, despite my encouraging them to do so. Curious, IMO.
: : jeez, every time now I have to go to the fridge and check..... rough life eh?
: : Now as to what to serve with escargot... I dunno about champagne. imho the correct procedure would be champange as aperatif before snails, served with garlic bread and followed with red wine, but then, I break a lot of rules when it comes to feasting.
: : On the other hand, I would no more serve a fool who rates cars by engine size a saucy tidbit than Marie Antoinette would serve cake!
: : ;p