-=> Quoting Bill Swisher to Dave Drum <=-

 BS> I've had pretty good Chianti since then.  In 2016 I took a tour in
 BS> Tuscanny. The stuff back in the 70's was not so swell.

The makers of Chianti have really improved and redeemed themselves.
They now use fewer Trebbiano white wine grapes, if any at all, which
adds bulk and acidity but little flavour and some now use 100%
Sangiovese grapes. Yields have been reduced and quality standards
imposed.

The old school fiasco bottle is used by just a few wine makers these
days. The better quality wines come in standard shaped bottles.

The area called Chianti has been expanded but the original Chianti
province in the heart of the new large region labels its wines as
Chianti Classico. There is a consortium of producers there making
good quality wines which owns the black rooster trademark.

Other things to watch for on labels from greater Chianti region
outside of the Classico district are Reserva (aged 3 years) and
Superiore (more stringent standards, lower yield, and higher alcohol
content)

Also a group of young producers began working outside the
restrictions of Italian DOC regulations with French vines and
Bordeaux style all red blends. These wines are called "Super
Tuscans" not Chiantis.

But you probably know all that; you were there.

More Canadian content:
 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cherry Almond Nanaimo Bars
 Categories: Bars, Chocolate, Canadian, Filling, Nuts
      Yield: 30 Servings
 
           BASE:
    1/2 c  Butter
    1/4 c  Sugar
    1/3 c  Cocoa
      1 ts Vanilla
      1    Egg ; beaten
      1 c  Coconut, desiccated
  1 3/4 c  Graham wafer crumbs
    1/2 c  Almonds ; chopped
           FILLING:
    1/4 c  Butter ; softened
      1 tb Cherry juice
      2 c  Icing sugar
    1/3 c  Maraschino cherries ;
           Chopped
           TOP:
      2 oz Semisweet chocolate
      1 tb Butter
 
  BASE: Cook butter, sugar, cocoa, vanilla & egg in saucepan over low
  heat, stirring constantly until custard begins to thicken. Remove
  from heat and stir in coconut, crumbs and almonds. Pat firmly into a
  greased 9" square pan . Chill for 1 hour.
  
  FILLING: Cream butter, cherry juice and extract. Gradually beat in
  icing sugar to a make a smooth spreading consistency. Stir in
  cherries. Spread over base and chill until firm.
  
  TOP: Heat chocolate and butter, stirring until smoothly melted.
  Drizzle chocolate over filling. Chill. Cut into bars.
  
  SOURCE: Tastefully Yours, All Saint Kingsway Anglican Church,
  Toronto.
  
  Posted by: d lassiter
 
MMMMM
 


Cheers

Jim


... Captain Hook bought his hook from a second hand store.

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