France and Italy soon to declare war! (Hot air and a whiff of Garlic expected)

Although it does pain me to type this, the French do make a good ‘glop’ of wine. My preference is for a red Cabernet Sauvignon (chilled white wine for the Ladies, a bottle of red for the Men). Imagine the out cry several years ago when the ‘good old USA’ knocked them into a cocked hat, by producing a far better quality from the vineyards of California; and then taking all of the top prizes associated with it! You have no idea how that made my day, it took me a full week to celebrate it ‘hic‘… I have bought Californian red wine since, with the occasional bottle of Australian produced red.article-0-1A1F923E000005DC-434_634x420

Scientists from University of Pennsylvania have uncovered remains of the first ever French wineries on the site of ancient port Lattara. Chemical analysis suggests that the equipment, including an ancient wine pressing platform (pictured), would have been imported from Rome and that the Italians are responsible for teaching the French how to make wine.

The French may be the kings of wine, but the ITALIANS taught them everything they know, claim researchers The Italian stiletto has now been pushed, and twisted into the stomach of the French frog, who is hopping mad over it.

Yours Aye

16 thoughts on “France and Italy soon to declare war! (Hot air and a whiff of Garlic expected)”

  1. We did a little tour through Niagra-on-the-Lake Ontario a few years ago – wine country. I have to say the Canadians do some might fine wine too. And yes, you can bicycle from winery to winery tasting wines. The trick is to later remember where and what you bought.

    1. Lou, after a long cheese and wine tasting session in the WO’s & Sgts’ Mess, I wobbled out and jumped on my bike and cycled the short (but very difficult) ride back to my cabin.
      The next morning I realised the bike I took was not mine, and the difficulty was due to a flat front tyre; but hey-presto, there was mine outside of some one else’s cabin, propped up against the wall.

      Guess which one I took to ride back to the Mess for breakfast… 😉


  2. I’m a beer man. My taste in wine centers around MD 20-20. Maybe some Yago Sangria. Tho a bottle of warm Saki or some Akadama taste pretty good, too.

    1. Coffeypot, I stand with you there mate.

      Oh to quaff a gallon of fine ale in the village pub with good company, as the summer sun sets in the West… Though attending a dignified BBQ with a nice bottle of red ‘fall down juice’ can (for me) be equally as pleasing.


  3. I think there remains food for thought here…I may love that French champagne and an occasional garlic whiff with the escargot standby but there is nothing like Italian cuisine and some fine tasting Chianti….I’d be hard pressed to decide which is better….they both have their moments in the sun…k

    1. Kristen, the Austrians have always maintained, that ‘the best thing to come out of Italy, is the highway’… Personally, I have no idea why that should be.

      Italy does produce some fine cuisine though.


      1. As you can imagine, Ex Bootneck, I actually have more of an affinity towards all that good German & Austrian food..background, you know….I discovered much to my chagrin, I really had no basis while I lived in London to like English food in particular and the reasons of course was as you previously stated…London is a great place for every cuisine except its own…and as the one with the hardheaded German/Hungarian/American background (there’s a contradiction in there somewhere), I tend to go with the flow ….it’s easier that way…I love all sorts of cuisine and am willing to try just about anything, anywhere, anytime….across cultural lines as well…you understand most of the different cuisines are dealt with differently and cooked with a different flair in various countries….I like a New England boiled dinner…and guess what it’s Corned Beef and Cabbage….I also make a pot roast…so…there you have it….

  4. I’ve heard, but have no first-hand experience, that it takes 12000 bottles of wine (drunk) before one becomes an expert. Shall I call Napa and tell them to load you up?

    1. NavyOne, wine snobbery is so over the top, with the majority of connoisseurs so full of their own piss-and-importance.
      My motto is “Use the taste buds you were born with, and drink what takes your fancy”. If the ‘connoisseurs’ want to blow words into your ear tell them to ‘sod’ off… i.e…
      Acetic Wine smells and or tastes of vinegar.
      Aggressive Harsh tastes or impressions due to excesses of tannin, acid or alcohol.
      Aromatic Used to describe perfumed or very distinctive aromas such as from Gewürztraminer.
      Blackcurrant Aroma associated with Cabernet Sauvignon often referred to as cassis.
      Body Impression in the mouth of weight and consistency mainly due to alcoholic strength and extract.
      Bouquet Smells / aromas that develop as a wine matures.
      Buttery Smell and flavours of butter. Sometimes seen in heavily oaked Chardonnays.
      Caramel Taste and or smell of caramelised sugar.
      Cardboard Smell of damp papers or cardboard.
      Cedar Smell associated with many red wines that have been matured in oak. Similar to the smell of pencil shavings.
      Corked Wine fault recognised by a distinctive mouldy rotting smell.
      Crisp A marked level of acidity.
      Ethyl Acetate Smell of solvents such as some glues or lacquers or pear drop sweets.
      Eucalyptus A pleasant aroma sometimes found in red wines from Australia.
      Farmyard Vegetal or animal odours.
      Flinty Mineral aromas and flavours usually associated with dry white wines.
      Flowery / Floral Fragrant scents like fresh flowers.
      Geraniums Smell of geranium leaves, usually associated with excess sorbic acid.
      Gooseberry Often used to describe the aroma of young /sauvignon Blanc.
      Grapey Smell of grapes – often found with Muscat.
      Herbaceous Vegetal, grassy and smell of leaves.
      Musk Heavy waxy / vegetal aroma of mature Semillon and Sauternes.
      Nose Bouquet or aroma.
      Pear Drops Smell similar to nail polish remover or acetate.
      Perfumed Fragrant


    1. Veronica, I think the French are sat crying into their horrible beer at this moment…


  5. “when the ‘good old USA’ knocked them into a cocked hat”

    It pains me too to say this, but as a many years amateur taster I have to say that Frenchies still could knock any US production on any given day (or night).

    1. SnoopyTG, I do understand where you are coming from, as I too have allowed the tannic waters to tickle my taste buds on a semi prof level.

      Having visited numerous French vineyards over the years it is easy to see how they have suffered from some pretty evil weather, which has affected their growth and damaged substantial crops. Just recently some famous vine yards were caught mixing ‘foreign’ wines to enhance their own sales, of which had failed miserably.

      The vines taken from France in the 30’s and 50’s, for growth in California have indeed provided some grapes for decent ‘glop’ of late, the same goes for the Aussies.
      The difference for the Aussies is in the way they transport the wet product, and then bottle it thousands of miles away here in Europe (not from transported casks, but from pressurised bulk containers).

      The French have the advantage over them as far as we are concerned, as a decent bottle of red is simply a hop over the English Channel. And to be honest, it is accepted that just recently the French have silently reasserted them selves as the world’s most ‘improved’ winemaking country. One bad wet season could do them a lot of damage, as it follows that a hard winter follows the same.

      As it happens I have just bought half a case of ‘2005’ Chateau Barreyres~Haut-Medoc. A ripe smooth black-currant & black-cherry fruit flavour, that will definitely improve with age; except aged bottles do not sit around long enough…’down the hatch’


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