Talk:Viticulture of Montrei
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Thanks Bo for correcting my botanical Latin. I should know better than that not to italicize genus and species names. Doobieous 15:51, 21 February 2006 (PST)
- Indeed! Sheesh! :) You must be drinking too much Angelica. ;) BoArthur
- Well, I always was partial to the fortified wines :). This also has me wondering if they might've created a flavored wine or liqueur which has native herbs infused, possibly the native "wormwood" (Artemisia californica). ALthough, such wine or liquor could turn out pretty vile, but I hear absinthe isn't delicious anyway. Doobieous 16:17, 21 February 2006 (PST)
- From what I've heard any of the hard-stuff is more a burning sensation than anything else, including flavor.BoArthur
- Well, I always was partial to the fortified wines :). This also has me wondering if they might've created a flavored wine or liqueur which has native herbs infused, possibly the native "wormwood" (Artemisia californica). ALthough, such wine or liquor could turn out pretty vile, but I hear absinthe isn't delicious anyway. Doobieous 16:17, 21 February 2006 (PST)
- Depends what you're drinking. There are a lot of very good alcohols which are so smooth they don't burn. Although, the first time I had liquor straight, I didn't cough, gasp, or wheeze. Same with cigarettes.... no coughing or a burning sensation. Anyway, I've had tequila which was quite good and was smooth as silk. I've had creme de cacao (chocolate liqueur) that burned a bit. Rum tastes like burned sugar to me (which is why it's often used in Bananas Foster), and isn't my favorite. Gin can taste like pine unless mixed with good tonic and lime (the three work together nicely, the gin kills most of the bitterness of the tonic, which in turn kills much of the pineyness, and the lime sweetens the deal). Port is excellent stuff. Jaegermeister tastes like cough medicine though (strongly liquorice), and Rumplemintze is of course like drinking peppermint mouthwash (really strong mint flavor). Most of the flavored alcohols are mixers anyway.
- I'm thinking Artemisia californica could be used since it has a rather sweet scent. Although I hear it has a bitter flavor, but it was used as a sort of "cure-all" and I can imagine the plant being steeped in alcohol to create a tincture. It *does* contain the active ingredient in Absinthe, Thujone (although it also has camphor). Doobieous 23:26, 21 February 2006 (PST)
