Gee, If I'd known We Were Going To Have This Many Guests...

[Lord Jim]

I'd have made a bigger paella :

In total there are 24 users online :: 2 registered, 2 hidden and 20 guests

[Long Run]

Friday night Paella, sounds good!

[oldr_n_wsr]

I was not here.
I was chairing a beginners meeting.
Any leftovers?

[Lord Jim]

Sorry older...

There are never leftovers when I make Paella...

[Sue U]

Wait, I missed paella??

You guys suck.

I would've brought a nice vinho verde.

[Bicycle Bill]

Wait, I missed paella??

You guys suck.

I would've brought a nice vinho verde.

vinho verde = green wine
Green wine?  I'll pass.

-"BB"-

[Sue U]

vinho verde = green wine
Green wine? I'll pass.

-"BB"-

Your loss.

Goes great with paella, especially a seafood one.

[MajGenl.Meade]

The only thing that goes great with seafood is a bucket and a few seagulls

[Lord Jim]

So Meade doesn't like seafood either...

Well, I guess that only stands to reason...

It goes along with his bad taste in comedy, music, movies, sports and just about everything else....

[Long Run]

vinho verde = green wine
Green wine?  I'll pass.

No problem, this will leave more for the rest of us. The "green" refers to the limited aging of the wine. It is a variety that has gotten popular in the last few years, so more expensive. I still find my favorite brands for $4 or $5 during sales. Being a light wine with a bit of a fizz, it is a great paring with a 80+ degree day, or as Sue says, with seafood.

[Long Run]

So Meade doesn't like seafood either...

I know Meade can be a crab, but that's a snapper reply .

[MajGenl.Meade]

Add "bit of fizz" to Meade's dislike list. That's a good reason to send a wine back and get a good bottle

[Joe Guy]

This has a bit of fizz also...



If you drink enough of it, you will turn green and whine.

[Lord Jim]

This has "a bit of fizz" too:




Which apparently would make it unsuitable for Meade's palate...

This on the other hand:



contains absolutely no fizz, so he should find it quite acceptable...

I understand it also goes quite well with Marmite flavored cashews....

[wesw]

[MajGenl.Meade]

Carlo Rossi has its place - not in my house, though.

Now this is my favourite in the whites:



In reds, this one is a good alternative to overpriced California cabs:



If champagne has a "bit of fizz" that would be sent back too - it demands more than a "bit". I enjoy champagne on occasion but it's not a sipping wine for me. Mimosas are fun at breakfast.

[Sue U]

Sheesh, Meade, you can got lots of excellent chardonnays out of Burgundy, and while I have never had a Drouhin Corton Charlemagne, I can't help but feel you're paying more for the label than the wine. (Although frankly I've never had a wine in that price range.) Not that I would refuse to drink it, of course. Have you a bottle or three? I'd make the trip to try it out.

[MajGenl.Meade]

I've had 3 bottles of Corton-Charlemagne in my entire life... (sad to say). Special occasions only (such as my 65th birthday). It is the finest chardonnay I've ever had. The question about price/wine for me is always, "It costs 5x as much but does it taste 5x as good?" I don't think it ever is. Drouhin as a negociant became a favorite of mine years ago - I drift around their range... La Foret, Pouilly-Fusse, Montrachet, etc. but the usual plonk is something Australian (and cheap!). Chateau Thames Embankment?

For reds I'm fond of D'Arenberg from Oz (in addition to the obvious French). Have you tried the Domaine Drouhin products from Oregon? Veronique Drouhin worked hard to make that a success (dad Robert had good sense putting her in charge) and the Pinots are great. I've never tried their Chard.

Still the motto always is - if it tastes good, it is good. Price is not relevant other than to step up to something known to be excellent to accompany a special meal with friends.

[Long Run]

Have you tried the Domaine Drouhin products from Oregon?

As Johnny Cash would say, I went to the factory and picked it up; it's cheaper that way.

[MajGenl.Meade]

OK, that's a jealousy inducing photo....