2007 Bernard Baudry Chinon "Les Granges"

[winoweenie]

Familiar with that plant Foodster. When I bought this place in 83 I didn't notice some straggling weeds growing by the pool filter. After 3 weeks back in Denver when I came back there was 5 solid 6' tall cannibus plants dominating the space. Needless to say them buggers were hacked down and put in the trash that minute. WW (sob,sob, what a waste) [img]http://www.wines.com/ubb/wink.gif[/img]

[Thomas]

What, you never heard of hemp carpeting???

[VouvrayHead]

It's to be expected that a Cab Franc post would spread out into a discussion of, well, er, uh... herbaceousness [img]http://www.wines.com/ubb/smile.gif[/img]

[Innkeeper]

Foodie, by any chance do you know what variety of Rosemary you grow? We've settled on one called Madeline Hill. It is the best smelling and tasting one we've tried. It is also supposed to be winter hardy though zone 5. That may be true, but we lost ours in the winter of '07-'08. People have advised in might have been because we didn't cut it back. Regardless we put in two more plants last summer and brought them in for the winter. They did just fine alongside our dinning room sliders. They almost drowned this spring when we put them out on the deck in planters. We transferred them to mother earth, and they are doing fine now. We've been harvesting them and still love that variety.

[Thomas]

IK,

We have one variety called Arp--pretty common that is supposed to be the most hardy, and another called Prostrate, 'cause it spreads rather than grows up. Then, we have an old one that we have no idea its variety.

We found none that can withstand below 10 F for more than a day or two.

We've always taken them inside in winter, in an unheated foyer that is protected on three walls and is glass on the south wall. They've made it through every year.

Last year, however, we kept one Arp in the greenhouse. It's unheated, so night temps dropped pretty low--sub zero a few times last winter. But we covered the rosemary every evening with a plastic bag. It made it through the winter and right now, as it sits in the greenhouse, it is the fluffiest, largest we've ever seen it.

Going to get a large, large pot and have two of them in the greenhouse, next to the figs, if Anne doesn't get annoyed that I'm taking up space for greens.

[This message has been edited by foodie (edited 07-14-2009).]

[VouvrayHead]

Sorry to bring this thread back to the wine, but I just drank another bottle of this. Here in St. Louie it's a mere 75 degrees or so. We had a grilled salad consisting of radicchio, endive and gem lettuce, and a tepary bean and kale+chard dish, and the best gluten-free vegan pizza we've made yet. The wine was just so totally stellar with the meal. I may get a case and drink it all this fall. This wine is just perfectly "itself." Acidity, alcohol, fruit extraction, oak, earthy-herbal notes, just everything: perfectly harmonious. And perfect harmony is profound in its own way, even in a fairly simple wine such as this.

[This message has been edited by VouvrayHead (edited 07-17-2009).]

[dananne]

Which recipe is your gluten-free pizza crust of choice?

Oh, and have you ever been over to Waldo in KC for their GF pizza? Amazing.

Finally, have you had Green's GF beers? They are a Belgian maker, and they offer 3 different ones. The "Endeavor" is our favorite. Kicks Bard's Tale and the others right in the ass.

[VouvrayHead]

Our best success has come with the Chebe-brand mix. Following directions verbatim has worked really well. Do you have a recipe you like?

Had the Green's, and generally agree. I do enjoy edbridge with spicy food, and good cidre, like Dupont and Fremont most of all. Julien Fremont's Cidre Brut Nature is available at Bon Vivant. Really good.

I'm heading to KC in October for the Pogues concert and Waldo's is on the agenda!

[VouvrayHead]

Another one of these tonight. Just about the perfect dinner red. So nice after going to California for the last two bottles (an unbalanced Cline Mourvedre and a Joel Gott Zin)

[Thomas]

Yesterday, I bought an Anjou red that I'd never heard of before. Will let you know when the time comes how it turns out.