The Cellar - View Single Post

Urbane Guerrilla · 10-07-2005, 08:19 PM

I'll have to look for that stuff, Kat, I'm very fond of Beaujolais. Something I haven't seen here yet is a Central Coastal Californian: Mirassou. They make a lively, lovely, quite sweet white. I suppose it would be lovely for marinating dessert ingredients in but so far I just couldn't bear doing anything with it but drinking it.

Currently, we're cooking with Two-Buck Chuck, white or red -- Charles Shaw, available at Trader Joe's all over the country, gets its name from its rock-bottom price of $2 per 750ml. Vin très ordinaire, but pleasant, and superb value for money.

10-07-2005, 08:19 PM	#33
Urbane Guerrilla Person who doesn't update the user title Join Date: Jul 2002 Location: Southern California Posts: 6,674	I'll have to look for that stuff, Kat, I'm very fond of Beaujolais. Something I haven't seen here yet is a Central Coastal Californian: Mirassou. They make a lively, lovely, quite sweet white. I suppose it would be lovely for marinating dessert ingredients in but so far I just couldn't bear doing anything with it but drinking it. Currently, we're cooking with Two-Buck Chuck, white or red -- Charles Shaw, available at Trader Joe's all over the country, gets its name from its rock-bottom price of $2 per 750ml. Vin très ordinaire, but pleasant, and superb value for money. __________________ Wanna stop school shootings? End Gun-Free Zones, of course.