Do and don't, eating in France
Jun 20th, 2013, 02:07 PM
#41
Join Date: Oct 2003
Posts: 57,890
Likes: 0
Received 0 Likes
on
0 Posts
Frankly I don;t get wine with chinese food - we have always had beer - Tsing Tao for preference - or tea and water.
I love campari and soda in the summer - but only with the free nibbles in a cafe - not with real food.
I love campari and soda in the summer - but only with the free nibbles in a cafe - not with real food.
Jun 20th, 2013, 03:37 PM
#42
Join Date: Feb 2003
Posts: 12,820
Likes: 0
Received 0 Likes
on
0 Posts
Campari and soda is a light refreshing aperitif and is good with light appetitizers not with heavier food..I prefer wine with my dinner.
I drink dry white wine with Chinese food..I am not a beer drinker.
I drink dry white wine with Chinese food..I am not a beer drinker.
Jun 20th, 2013, 05:15 PM
#44
Join Date: Aug 2006
Posts: 1,311
Likes: 0
Received 0 Likes
on
0 Posts
I remember this sort of an idea with vouchers that tourists were to give out for good service years ago.It failed miserably but I guess things haven't improved in the tourist service industry:
http://www.nydailynews.com/life-styl...icle-1.1376993
Isn't there a French expression along the lines -the more things change,the more they stay the same!
http://www.nydailynews.com/life-styl...icle-1.1376993
Isn't there a French expression along the lines -the more things change,the more they stay the same!
Jun 20th, 2013, 08:49 PM
#46
Join Date: Aug 2011
Posts: 7,960
Likes: 0
Received 0 Likes
on
0 Posts
I am definitely a tea or beer with Chinese or thai food.. wine isn't really served a lot with food in Asia,, well obviously saki is an exception.
Roses account for almost half of Provences wine production.. so thinking its pretty normal to drink it there with meals..
Roses account for almost half of Provences wine production.. so thinking its pretty normal to drink it there with meals..
Jun 20th, 2013, 10:20 PM
#47
Join Date: Feb 2004
Posts: 897
Likes: 0
Received 0 Likes
on
0 Posts
I can heartily affirm - Rosés are the wine of choice in Provence during the summer months. We save the reds for those cold mistral-tortured winter days with a a nice daube de sanglier, for example.
Aside from the fact that a nice chilled rosé is pleasantly refreshing, it goes well with Provençal summer cuisine - lots of salads, veggies, grilled meats, fish, etc...
I also think rosés work better with our local goat cheeses, which can sometimes be overpowered by a big Rhône red wine.
- Kevin
Aside from the fact that a nice chilled rosé is pleasantly refreshing, it goes well with Provençal summer cuisine - lots of salads, veggies, grilled meats, fish, etc...
I also think rosés work better with our local goat cheeses, which can sometimes be overpowered by a big Rhône red wine.
- Kevin
Jun 21st, 2013, 07:16 AM
#57
Join Date: Jun 2007
Posts: 3,496
Likes: 0
Received 0 Likes
on
0 Posts
Sarastro, I had read your entry on restaurants before and just went back to re-read it. It's still useful.
I think it's time for you to do a little more blogging, because everything I have read on Le jeu de boules was helpful and to the point. Consider my comment a little encouragement to take up the blog again. Please.
I think it's time for you to do a little more blogging, because everything I have read on Le jeu de boules was helpful and to the point. Consider my comment a little encouragement to take up the blog again. Please.
Jun 21st, 2013, 07:40 AM
#59
Join Date: Jan 2003
Posts: 3,657
Likes: 0
Received 0 Likes
on
0 Posts
We are trying to make rosé as popular here in the foodie-South (Durham NC) as it became with us on a 35-day mostly September driving trip through France and Basque and Catalan regions of Spain in 2005. Just tried a rosé from Bergerac - which surprised me - the other night. Rosé wasn't as prevalent in Italy in 2011, except we did find it went well with lunch in Parma and again on the Cinque Terre. I think if you just go with the local "stars," you can't go too far wrong. (We wouldn't order rosé in Umbria based on the foods we were eating and the availability of that delicious Sagrantino.) And once the sun comes out wherever we are, and the temps suggest Spring/Summer, it is time for rosé. Goes REALLY well with BBQ, Thai and Indian food, seafood, pork, Mexican food, ham, white pizza....
We always check out local food and drinking specialities of a vacation destination before we leave home.
OK. I admit it. I am a wine snob. BUT I am open to try whatever is best in any location (and sometimes that is beer). But remember: Friends don't let friends drink white Zinfandel.
We always check out local food and drinking specialities of a vacation destination before we leave home.
OK. I admit it. I am a wine snob. BUT I am open to try whatever is best in any location (and sometimes that is beer). But remember: Friends don't let friends drink white Zinfandel.
Jun 21st, 2013, 08:22 AM
#60
Join Date: Jan 2003
Posts: 49,560
Likes: 0
Received 0 Likes
on
0 Posts
We love our Bergerac dry rosés...drink them all the time in the Dordogne. But they are practically impossible to find here in DC. Sometimes we can find a red Bergerac, less often a white, but rosé, never. Great, inexpensive wine (in the Dordogne we can buy 5 liters of Château Mazivert rosé or white for 11E, and it's GOOD.
