On Fri, 7 Sep 2007, jon louis mann wrote:
> Julia Thompson wrote:
> 4) I like Bulleit bourbon. :)
> 5) And chocolate cake. But not both at once. (Not that I've had the
> opportunity to try both at once....) I've never tried it with bourbon
> before, but scotch and chocolate cake is one of the true culinary joys
> of life.
>
> i have never tried chocolate scotch, or bourbon, but i think i would
> like it wth guiness. wine should be at least as sweet as the chocolate
> you are savoring. the stronger the chocolate, the more full-bodied the
> wine should be. a bittersweet chocolate pairs well with an intense
> zinfandel. match lighter flavored chocolates with lighter-bodied
> wines. when tasting with several varities of chocolates, work from
> light to dark. start with a more subtle white chocolate and end on a
> dark or bittersweet chocolate.
> any suggestion for mixed bourbon cocktails, or is tat in bad taste?
> jon
What do you mean by mixed bourbon cocktails? Like mint julep?
> Bulleit Bourbon is distilled from soft Kentucky limestone water - found
> only in the Bluegrass region of the state. The ingredients are corn,
> barely malt and rye. It's russet in colour with a rich, oaky aroma,
> delivering a distinctive taste with hints of vanilla and honey.
Yeah, it's the vanilla hints that really get me. :) Need to get me some,
so I don't have to depend on seeing C. to bum some off her....
Julia
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