Talk:Alcohol of Montrei and Alta California

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Started quite the trend, I have.... BoArthur 06:53, 9 May 2006 (PDT)

You certainly have. Of course, I find articles like that the most interesting to write!Doobieous 11:00, 9 May 2006 (PDT)
Yeah, that's kind of why I did it. The research was fun for me, partially because as a Mormon I know next to nothing about alcohol, and I love learning new things, and partially because I got to learn all sorts of interesting facts, and mostly because I got to do something neat with Louisianne. BoArthur 11:10, 9 May 2006 (PDT)
Even if you aren't a drinker, there's a lot of really interesting history and recipes behind the various alcoholic drinks and liqueurs. I myself am not a big drinker (i can only barely get towards tingly and numb these days), but things like Chartreuse are really interesting historically and ingredientwise. I'm not really big on doing biographical stuff anyway, and politics isn't really my game to go into detail about. I'd much rather write about culture than anything else (which is why my studies were culture based and not literature in my major in University. Doobieous 12:56, 9 May 2006 (PDT)
I'll agree to that. I like culture a lot...but then, I also like the politics, which is why Louisianne's in the news a fair-bit. :) BoArthur 13:06, 9 May 2006 (PDT)

Brandy?

Alright, I'm having trouble with the word that languages from Iberia would use for "Brandy". Cognac is really the name for brandies from Cognac, and I always see Spanish speakers using "cognac". I'd rather not use that word if I can help it, so is there a Spanish word (and not Sherry as they aren't the same, really) that is a good substitute, so I can use it instead of just "brandy"? Doobieous 16:58, 11 May 2006 (PDT)

Many people use "champagne" and "Port" when talking about, respectively, "bubbly wine" and "fortified wine". Same goes with cognac.
If what you mean is a word that would *officialy* (instead of coloqualy) mean "Brandy", you could go with a litteral translation of brandywine (burned wine): vino quemado (or something along the line of "quemadetto"). --Marc Pasquin 18:34, 11 May 2006 (PDT)
Hmm, that's a good idea. I know the Dutch named it that, but who's to say it wasn't a calque that just caught on? I'll have to think about that. Doobieous 20:53, 11 May 2006 (PDT)
Quernadetto sounds good to me! That's one of the niceties of a constructed language...if you say something is just so, it is! :) BoArthur
Well, the Montreiano form would be "quemaƩto". I do like how that sounds. There we go, that's it, we'll call it "quemaƩto". Thanks Marc for the suggestion! Doobieous 12:42, 12 May 2006 (PDT)
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