Tuesday, 15 July 2008

The Rage for Rosé

Once again I am forced to exclaim Zut alors! at the latest news from France. Some arse on the radio was trying to link this story to global warming - the Telegraph, bless it, prefers to link it to the 'fashion for pink' (those French - so fashion-conscious!). Well, there's nothing wrong with rosé, especially as a summer drink - I've been drinking it more myself lately, and standards are definitely rising. The wrong pink wines are those ghastly, semi-sweet New World 'blushes' - which, of course, the French wouldn't touch with a bargepole. By the way, whatever happened to sherry? Does anyone under 60 drink it these days? I hope it's not headed for extinction, like so many drinks before it - negus anyone? Shrub?
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8 comments:

  1. Anonymous15 July 2008 at 15:06

    Sunday wouldn't be Sunday without a glass of sherry before lunch.

    Partial as well, on very warm evenings, to a Manzanilla with my pre-tuck nibbles. And I'm a mere 49.

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  2. Sophie King15 July 2008 at 15:35

    I have yet to hit 50 and love manzanilla and fino - although I can't imagine drinking it in any quantity. I made raspberry shrub last summer, from a recipe in "Lobscouse and Spotted Dog - which it's a Gastronomic Companion to the Aubrey/Maturin novels". It is very easy, delicious and absolutely lethal - one glass simply will not do.

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  3. Nige15 July 2008 at 16:00

    Shrub it is then - and a well chilled manzanilla for the youngsters. Cheers!

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  4. malty15 July 2008 at 16:59

    Some years ago we introduced our Norwegian friends to the delights of rum and shrub, a habit we had picked up holidaying in Coverack in the seventies. In retaliation they introduced us to the delights of glogg, mixed with red wine, served hot. Norway 4, England 4. We declined the offer of some Snuss.

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  5. Anonymous15 July 2008 at 17:00

    Sophie -- I must look up that recipe, for I have the cookbook. Some years ago the hub and I read all of the Aubrey/Maturin novels (followed by all of the Horatio Hornblower novels, which are actually pretty good too), though I've yet to make plum duff or any of the other stuff the sailors were always eating. Guess I could never forget "the lesser of two weevils" in the hard tack.

    By the way, what was rum watered down with to make it "grog"? Was it just water or something else?

    Last but not least, I'm 48 and like a glass of sherry now and then, especially when I'm cooking with it.

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  6. Anonymous15 July 2008 at 17:02

    Susan b

    Water.

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  7. malty15 July 2008 at 17:41

    Talking of being 48 Susan, when I was 24 or less I used to drink in the London Tavern in Maidstone. At the time Manston was an American air force base, the aircrew used to drink in the same pub, they had so much money to spend it was incredible, their favourite tipple was a pint of Guinness and a double Scotch, drop the Scotch into the Guinness, down in one go. I used to think if these guys are carrying the H bomb, god help us all.
    Can't get away with sherry, number one sharpener is the good ole' gin and tonic or grappa or Bowmore or, well anything you care to offer me really, you have a fine steady hand there Kate O'donaghue.

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  8. Sophie King15 July 2008 at 22:10

    Susan - I think it's fair to say that I have yet to meet a sailor who didn't know how to mix a drink. Certainly, my uncle who is ex-Royal Navy (post-Napoleonic, I might add) taught me the importance of the well-composed whisky sour and bloody mary.

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