Packing Champagne
Steve Silberberg
bottle is heavy and fragile. If I open the bottle and pour it into a
Nalgene, would the champagne still be reasonably good and carbonated 1
day later? How about wine?
Thanks,
Steve
--------------
Steve Silberberg
mailto:steve.si...@alum.mit.edu
Read "We'll Kiss For Food"
http://www.kissforfood.com/
Pete Hickey
Steve Silberberg <steve.si...@alum.mit.edu> wrote:
>I'd like to bring a bottle of champagne backpacking. However, the
>bottle is heavy and fragile. If I open the bottle and pour it into a
>Nalgene, would the champagne still be reasonably good and carbonated 1
>day later?
No. Absolutely not. If the champagne is worth it, it is worth
carrying the extra weight. Try it with a beer as an inexpensive
experiment.
> How about wine?
You'd have better luck here. Try to minimize the amount of air
in the bottle with it. It still won't be as good, but the change
won't be as dramatic as with champagne.
--
"It's a sad day for american capitalism when a man
can't fly a midget on a kite over Central Park."
J. Moran
Jeff Wilson
not good wine. If you look hard enough you can find a split bottle
which is about 300 ml. Still very heavy.
I've had good luck with carrying a robust red wine in platypus bottles.
Squeeze all the air out. For safety, I then put it into a gallon zipper
freezer bag. Red wine will not come out of whatever it leaks onto.
Keep the wine relatively cool and a bottle will last for a long time.
I've packed Merlot, Chianti, Burgundy, and Sangovisi (sp) In my humble
opinion, if I'm going to lug around the weight of wine, ti had better be
a pretty good vintage.
Of course, you will need the collapsable lexan wine glass from REI, a
good Brie or Camembert, and some sourdough french bread.
Those little French pickles, olives, some salami and pate. . . . . .
(slurp)
Jeff
Peter
> I'd like to bring a bottle of champagne backpacking. However, the
> bottle is heavy and fragile. If I open the bottle and pour it into a
> Nalgene, would the champagne still be reasonably good and carbonated 1
> day later?
You'll certainly lose some carbonation just from the opening and
transfer. If you really feel you can't take the glass bottle I'd expect
better luck reusing a soda bottle of the right size (i.e. one you will
completely fill). Those have a smaller opening and are designed to
handle carbonation pressure without leaking.
Steve Silberberg
wrote:
>You'll certainly lose some carbonation just from the opening and
>transfer.
Thanks for all the great advice everybody. I'll just bring the bottle
and suck up the weight.
David Springthorpe
<j-garbag...@cop-jrw-per.net> wrote:
>I've had good luck with carrying a robust red wine in platypus bottles.
>Squeeze all the air out. For safety, I then put it into a gallon zipper
>freezer bag. Red wine will not come out of whatever it leaks onto.
>Keep the wine relatively cool and a bottle will last for a long time.
>I've packed Merlot, Chianti, Burgundy, and Sangovisi (sp) In my humble
>opinion, if I'm going to lug around the weight of wine, ti had better be
>a pretty good vintage.
Do you have wine casks in North America yet ?
DS
Bruce W.1
Yah, go for the wine. It might last a day out of the bottle.
Personally, conventional spirits are too heavy for backpacking, that's
why I pack Everclear grain alcohol. If they don't sell it in your state
you can order it over the internet. It mixes well with anything because
it is pretty flavorless.
The best thing about grain alcohol is its other uses, I counted seven at
one time. Grain alcohol can be used for:
+ Drinking
+ Surgical sterilization
+ Stove fuel
+ Dehydrating your feet
+ Fire starter
Sorry, forgot the last two of the seven.
Bob_R
"Bruce W.1" <b...@noDirectEmail.com> wrote in message
news:hzawc.12337$W01.1067@okepread01...
>
> Sorry, forgot the last two of the seven.
Too much Everclear? <bg>
MH
"Bruce W.1" <b...@noDirectEmail.com> wrote in message
news:hzawc.12337$W01.1067@okepread01...
> > I'd like to bring a bottle of champagne backpacking. However, the
> > bottle is heavy and fragile. If I open the bottle and pour it into a
> > Nalgene, would the champagne still be reasonably good and carbonated 1
> > day later? How about wine?
> >
> > Thanks,
> > Steve
> > --------------
> > Steve Silberberg
> > mailto:steve.si...@alum.mit.edu
> > Read "We'll Kiss For Food"
> > http://www.kissforfood.com/
> ============================================
>
> Yah, go for the wine. It might last a day out of the bottle.
>
> Personally, conventional spirits are too heavy for backpacking, that's
> why I pack Everclear grain alcohol. If they don't sell it in your state
> you can order it over the internet. It mixes well with anything because
> it is pretty flavorless.
>
If it's a day hike, there's nothing wrong with bringing a bottle of
sparkling wine (if it's not from the county of Champagne in France, it ain't
champagne). For backpacking trips, I always bring a bottle of really good
red wine ($50+). Now, when I used to backpack for two weeks or more, I would
open the bottle the first night, sort of as a christening, and then I always
had a special container of extra good whiskey for later in the trip.
The only thing I use Everclear, i.e. rotgut for is to make Limoncello. And
yeah, mine rocks...
Martha
Mark South
news:Xjgwc.36671$_k3.8...@bgtnsc05-news.ops.worldnet.att.net...
>
> "Bruce W.1" <b...@noDirectEmail.com> wrote in message
> news:hzawc.12337$W01.1067@okepread01...
> > Steve Silberberg wrote:
> > > I'd like to bring a bottle of champagne backpacking. However, the
> > > bottle is heavy and fragile. If I open the bottle and pour it into a
> > > Nalgene, would the champagne still be reasonably good and carbonated 1
> > > day later? How about wine?
Are you sure you mean "Champagne"? Champagne bottles are heavy, but far from
fragile. They are built to contain an extra atmosphere or two of pressure.
The champagne will go flat within a few minutes of being opened. It's designed
to be drunk immediately.
> > Yah, go for the wine. It might last a day out of the bottle.
Alcohol tends to leach awful flavours out of plastic though.
> > Personally, conventional spirits are too heavy for backpacking, that's
> > why I pack Everclear grain alcohol. If they don't sell it in your state
> > you can order it over the internet. It mixes well with anything because
> > it is pretty flavorless.
Yeah, I've heard several people suggest that industrial alcohol is a good
substitute for Champagne. But it's not.
> Hogwash.
Not familiar with the brand, does it taste any worse than Cold Duck?
> If it's a day hike, there's nothing wrong with bringing a bottle of
> sparkling wine (if it's not from the county of Champagne in France, it ain't
> champagne).
Champagne is a region, not a county.
Don't you guys have to call it Freedom Sparkling Wine or something?
> For backpacking trips, I always bring a bottle of really good
> red wine ($50+).
Don't confuse "expensive" and "really good", they are orthogonal.
> Now, when I used to backpack for two weeks or more, I would
> open the bottle the first night, sort of as a christening, and then I always
> had a special container of extra good whiskey for later in the trip.
What did you drin in between? :-)
> The only thing I use Everclear, i.e. rotgut for is to make Limoncello. And
> yeah, mine rocks...
Mine's a martini, thanks.
--
Mark South: World Citizen, Net Denizen, Champagne Fan
pas
>
> If it's a day hike, there's nothing wrong with bringing a bottle of
> sparkling wine (if it's not from the county of Champagne in France,
> it ain't champagne). For backpacking trips, I always bring a bottle
> of really good red wine ($50+). Now, when I used to backpack for two
> weeks or more, I would open the bottle the first night, sort of as a
> christening, and then I always had a special container of extra good
> whiskey for later in the trip.
>
> The only thing I use Everclear, i.e. rotgut for is to make
> Limoncello. And yeah, mine rocks...
>
> Martha
I am surprised that no one has mentioned wine in a bag. You can chill the
white in a creek or snowfield. I suppose you cool chill the red too....
penny
Pete Hickey
Mark South <mark....@null.invalid> wrote:
>Yeah, I've heard several people suggest that industrial alcohol is a good
>substitute for Champagne. But it's not.
Just mix it with some Kool-aid, get a straw, and blow bubbles in
the bottle. If you've been out long enough in the backcountry,
you won'T notice the difference. :-/
>Don't you guys have to call it Freedom Sparkling Wine or something?
No. That's the Kool-Aid stuff.
Marty
I've backpacked wine to 8000 feet. The cork is a pain to get out, but
it can be done, and the reward is worth the weight.
Champagne will not do well in a nalgene bottle! Try taking a small
split instead of 750ml. Remember, the champagne will want to come
pouring out of the bottle at altitude, so uncork gently and slowly and
be ready to pour to capture.
And experiment with wine in a nalgene container at home.
Don't worry about the wine heating up on the trip (I assume you're not
taking a $1000 bottle of something special). Cool it off in a stream or
let it cool to air temp if your at cold temp altitude. You won't taste
a difference with one warming/cooling event.
Marty
Marty
> Hogwash.
>
> If it's a day hike, there's nothing wrong with bringing a bottle of
> sparkling wine (if it's not from the county of Champagne in France, it ain't
> champagne). > Martha
>
>
Martha Dear,
A rose by any other name ...
To everyone else, call it champagne. Champagne vs sparkling wine is a
legal definition and has no value among us peons who are drinking it and
not marketing it. Come to my home and I'll serve you champagne, no
matter where the wine with bubbles came from. Come to one of my
California wineries and you'll still get champagne, but it will be
listed under sparkling wine. And guess what, it will taste and behave
like CHAMPAGNE!
Ok, I'm done.
Marty
Mark South
news:9Pkwc.210694$YP4.1...@wagner.videotron.net...
> In article <40c1c5d3$1...@news.bluewin.ch>,
> Mark South <mark....@null.invalid> wrote:
>
> >Yeah, I've heard several people suggest that industrial alcohol is a good
> >substitute for Champagne. But it's not.
>
> Just mix it with some Kool-aid, get a straw, and blow bubbles in
> the bottle. If you've been out long enough in the backcountry,
> you won'T notice the difference. :-/
I guess that's true if you have been out far enough from good restaurants.
> >Don't you guys have to call it Freedom Sparkling Wine or something?
>
> No. That's the Kool-Aid stuff.
LOL!
Mark South
news:HAnwc.80208$OY2....@newssvr25.news.prodigy.com...
> MH wrote:
>
> > Hogwash.
> >
> > If it's a day hike, there's nothing wrong with bringing a bottle of
> > sparkling wine (if it's not from the county of Champagne in France, it ain't
> > champagne). > Martha
> >
> Martha Dear,
>
> A rose by any other name ...
But you seem to be suggesting calling a rose a daisy and saying that therefore a
daisy is the same as a rose.
> To everyone else, call it champagne. Champagne vs sparkling wine is a
> legal definition and has no value among us peons who are drinking it and
> not marketing it.
There's no comparison.
> Come to my home and I'll serve you champagne, no
> matter where the wine with bubbles came from.
Fifth Avenue Cold Duck won't substitute.
> Come to one of my
> California wineries and you'll still get champagne, but it will be
> listed under sparkling wine. And guess what, it will taste and behave
> like CHAMPAGNE!
It most definitely will not. Anyone who has drunk the real stuff will never be
fooled.
I've lost track of how many people have said to me, "Oh, no thank you, I don't
like champagne." Then I say "you'll like this though" and they accept
grudgingly, followed by asking for the next few glasses, saying "I normally
don't like champagne but this stuff is really good."
My advice: if you are going to all the effort to haul a bottle of Champagne,
make it a good one and chill it really well in a mountain stream before you
drink it. You want it for a special occasion, right?
Bruce W.1
> In article <40c1c5d3$1...@news.bluewin.ch>,
> Mark South <mark....@null.invalid> wrote:
>
>
>>Yeah, I've heard several people suggest that industrial alcohol is a good
>>substitute for Champagne. But it's not.
>
>
>
> Just mix it with some Kool-aid, get a straw, and blow bubbles in
> the bottle. If you've been out long enough in the backcountry,
> you won'T notice the difference. :-/
>
>
>
>>Don't you guys have to call it Freedom Sparkling Wine or something?
>
>
> No. That's the Kool-Aid stuff.
>
>
Fizzy drink powders work well with Everclear. Alka-Seltzer might work too.
Jeff Wilson
Jeff
David Springthorpe
<j-garbag...@cop-jrw-per.net> wrote:
>Please explain! I don't think you are talking about oak barrels are you?
Cheaper (but sometime quite good) wine in usually 2 / 3 / 4 litre plastic or
plastic lined bladders held in a cardboard pack with a protruding hard plastic
or rubber tap, and sometimes referred to as "Chateau Card-Board" - have been
around down under since the late 1960's.....
We also re-use the empty bladders to use as water holders (sometimes sold for
this purpose with a nylon carry bag for protection) around camp.....
DS
David Springthorpe
Springthorpe) wrote:
>Cheaper (but sometime quite good) wine in usually 2 / 3 / 4 litre plastic or
>plastic lined bladders held in a cardboard pack with a protruding hard plastic
>or rubber tap, and sometimes referred to as "Chateau Card-Board" - have been
>around down under since the late 1960's.....
>
>We also re-use the empty bladders to use as water holders (sometimes sold for
>this purpose with a nylon carry bag for protection) around camp.....
Or is this the "wine in a bag" another responder mentions further down the
thread.....?
DS
Pete Hickey
David Springthorpe <david.spr...@idx.com.au> wrote:
> wine in usually 2 / 3 / 4 litre plastic or
That is the problem. It is a lot of wine for a night
for two. A bottle is a more convienent size.
Saw a bear get a full 4 liter one once. He opened it
up and lapped up every drop. He was staggering around
later on that evening.
Wonder about that bear the next morning... Should one
be extra cautions with hung over beard?
David Springthorpe
wrote:
>In article <40c2e26d...@news.individual.de>,
>David Springthorpe <david.spr...@idx.com.au> wrote:
>
>> wine in usually 2 / 3 / 4 litre plastic or
>
>That is the problem. It is a lot of wine for a night
>for two. A bottle is a more convienent size.
Er, well you empty some out (or drink it beforehand), exclude any air, and also
possibly remove from cardboard box.....glass is too heavy.....
>Saw a bear get a full 4 liter one once. He opened it
>up and lapped up every drop. He was staggering around
>later on that evening.
The Drop Bears in Australia don't drink wine - just beer.....
Had a nice day walk today in Sydney's eastern (ocean-side) suburbs - superb
winter sunshine, a pod of 3 whales just off the cliffs, and 3 bottles of brut
cuve / champagne / whatever you want to call it to share between the gpoup of 12
(mine kept cold in a carry pack).....
DS
Pete Hickey
David Springthorpe <david.spr...@idx.com.au> wrote:
>On Sun, 06 Jun 2004 10:21:24 GMT, pe...@bitman.uottawa.ca.DELETE.ME (Pete Hickey)
>wrote:
>
>>In article <40c2e26d...@news.individual.de>,
>>David Springthorpe <david.spr...@idx.com.au> wrote:
>>
>>> wine in usually 2 / 3 / 4 litre plastic or
>>
>>That is the problem. It is a lot of wine for a night
>>for two. A bottle is a more convienent size.
>
>Er, well you empty some out (or drink it beforehand), exclude any air, and also
>possibly remove from cardboard box.....
Somehow, it doesn't sound as romantic to bring out an already
opened container of wine.
>.....glass is too heavy.....
Oh I know... Getting redy to leave on a trip, and my pack is
heavy... 65 pounds. A dozen bottles of beer is a good part
of that weight....
"Sometimes a man's gotta do what a man's gotta do."
--
The following address is not valid: junk...@mudhead.uottawa.ca
It is there as an experiment to see if email spammers scan content
as well as headers.
--
Pete Hickey | Pe...@mudhead.uottawa.CA | "If a vegetarian eats
Communication Services | or (if desperate) | vegatables, then what
University of Ottawa | | does a humanitarian
Ottawa,Ont. Canada K1N 6N5| (613) 562-5800 x 1008 | eat?"
pas
if you buy wine in a box it comes already in a bag, you just thow the
cardboard away and pack the bag. Less trash to pack out too.
penny
Rick Courtright
> Cheaper (but sometime quite good) wine in usually 2 / 3 / 4 litre plastic or
> plastic lined bladders held in a cardboard pack with a protruding hard plastic
Wine in a box? Sure... don't know how widely distributed they are, but
they've been in California for quite a few years (much to the chagrin of
the some of my wine snob friends, who'd die before admitting there
sometimes IS a good product inside! :D)
Rick
Rick Courtright
> sparkling wine (if it's not from the county of Champagne in France, it ain't
> champagne). For backpacking trips, I always bring a bottle of really good
Heavens.
If we MUST be snobbish and try to humor the French, shouldn't we at
least get it right? I believe Champagne is a region, or a district at
least. Not a county.
BTW, vintners, does the world subscribe to this "Champagne," "Burgundy",
etc. legal definition stuff?
Rick
Mike Romain
>
> In article <40c2f3ce...@news.individual.de>,
> David Springthorpe <david.spr...@idx.com.au> wrote:
> >On Sun, 06 Jun 2004 10:21:24 GMT, pe...@bitman.uottawa.ca.DELETE.ME (Pete Hickey)
> >wrote:
> >
> >>In article <40c2e26d...@news.individual.de>,
> >>David Springthorpe <david.spr...@idx.com.au> wrote:
> >>
> >>> wine in usually 2 / 3 / 4 litre plastic or
> >>
> >>That is the problem. It is a lot of wine for a night
> >>for two. A bottle is a more convienent size.
> >
> >Er, well you empty some out (or drink it beforehand), exclude any air, and also
> >possibly remove from cardboard box.....
>
> Somehow, it doesn't sound as romantic to bring out an already
> opened container of wine.
>
> >.....glass is too heavy.....
>
> Oh I know... Getting redy to leave on a trip, and my pack is
> heavy... 65 pounds. A dozen bottles of beer is a good part
> of that weight....
>
> "Sometimes a man's gotta do what a man's gotta do."
>
They have this new fangled beer, it's in cans. Weighs way less than
bottles, has more volume in them and crush up to nothing for the trip
home.
Mike
86/00 CJ7 Laredo, 33x9.5 BFG Muds, 'glass nose to tail in '00
88 Cherokee 235 BFG AT's
Marty
champagne is held to the legal definition. However, nobody around these
parts, Napa, Sonoma, gives a hoot and we all call it champagne. We know
the difference between champagne from Sonoma, champagne from Napa, and
champagne from france, but we don't care unless we're involved in the
legal end of marketing, IMO. No matter what you call it, our wives will
send us to the store to buy some champagne for the party (doesn't matter
where it comes from).
Marty
Gary S.
You would be surprised to know how many restaurants use this for "wine
by the glass".
The wine keeps longer because it is exposed to very little air in the
container.
Someone suggested bringing a partly full one, if 4 liters is too much.
After the first one you have used, you could use it at home to hold
the rest, while you bring a half one on the trail. Probably should be
kept cool once opened, and consumed reasonably soon.
Happy trails,
Gary (net.yogi.bear)
------------------------------------------------
at the 51st percentile of ursine intelligence
Gary D. Schwartz, Needham, MA, USA
Please reply to: garyDOTschwartzATpoboxDOTcom
Ed Huesers
> > Getting redy to leave on a trip, and my pack is
> > heavy... 65 pounds. A dozen bottles of beer is a good part
> > of that weight....
Mike Romain wrote:
> They have this new fangled beer, it's in cans. Weighs way less than
> bottles, has more volume in them and crush up to nothing for the trip
> home.
But some of us like gooood beer. Besides, Pete is going with a
homebrewer, ya know how picky they can be about beer.
Ed Huesers
http://www.grandshelters.com
Ed Huesers
> Should one be extra cautions with hung over beard?
Well, I eat my cereal with honey on it and I know it's a bugger
everytime my beard hangs over into the bowl.
Ed Huesers
http://www.grandshelters.com
puppe...@hotmail.com
> I'd like to bring a bottle of champagne backpacking. However, the
> bottle is heavy and fragile. If I open the bottle and pour it into a
> Nalgene, would the champagne still be reasonably good and carbonated 1
> day later? How about wine?
Odd. Alchohol is one thing I've never been tempted to lug along
when hiking. If I were to carry recreational chemicals, I'd not
be taking one that involved such weight and container problems
as a carbonated beverage.
I seem to recall reading someplace that distilling was invented
by traders trying to reduce the volume and weight of wine they
were carrying to market.
If you want sippy on the trail, what's wrong with some flavour
crystals and a really high test vodka or rum or something? If
you carry a litre of 170 proof vodka, some good water treatment
stuff, and some powdered orange drink crystals, you've got
enough tippsy-mcstagger to keep most people soused for quite
some time. And the vodka will be fine in a plastic bottle.
Socks
Steve Silberberg
<steve.si...@alum.mit.edu> wrote:
>I'd like to bring a bottle of champagne backpacking. However, the
>bottle is heavy and fragile.
Reprise:
I brought a $4.99 bottle of wine (Liebrefraumilch) and a $9.99 bottle
of champagne (Freixenet), both in bottle. I didn't really notice the
extra weight that much and they both packed in and out just fine.
I was only out 1 night and 2 days, so it was no big deal, but I
wouldn't carry the bottles around for more than a 2 night trip.
David Springthorpe
> Reprise:
> I brought a $4.99 bottle of wine (Liebrefraumilch) and a $9.99 bottle
> of champagne (Freixenet), both in bottle. I didn't really notice the
> extra weight that much and they both packed in and out just fine.
>
> I was only out 1 night and 2 days, so it was no big deal, but I
> wouldn't carry the bottles around for more than a 2 night trip.
How about this ? :
http://news.com.au/common/story_page/0,4057,9789961%255E421,00.html
http://news.com.au/common/story_page/0,4057,9790885%255E421,00.html
Also, over here you can buy 2 glass size packs of wine in sealed plastic packs.....
NB Wine casks were invented and first used in Australia.....
DS
Sydney NSW Australia
Mark South
news:12fb615f.04060...@posting.google.com...
>
> NB Wine casks were invented and first used in Australia.....
Troll, troll, troll.
David Springthorpe
>Troll, troll, troll.
No, not really.....
DS
John
the vacuum pack auck out the carbonation too?
John
"Steve Silberberg" <steve.si...@alum.mit.edu> wrote in message
news:3j42c0106fvf0arpi...@4ax.com...
> I'd like to bring a bottle of champagne backpacking. However, the
> bottle is heavy and fragile. If I open the bottle and pour it into a
> Nalgene, would the champagne still be reasonably good and carbonated 1
> day later? How about wine?
>
> Thanks,
> Steve
John
Something just occurred to me. Has anybody considered "Seal A Meal?" Will
the vacuum packing suck out the carbonation too?
cy...@tiny.net.invalid
wrote:
>
> Something just occurred to me. Has anybody considered "Seal A Meal?" Will
> the vacuum packing suck out the carbonation too?
Uh, yeah.
Why not just take one split and use it as a symbol? After all, that's
all even a big bottle generally is. Champagne is rarely drunk because
it's perfect in itself for the occasion / complements the food.
There's a gizmo that is used with a tube of compressed gas to whip
heavy cream. Of course it, too, weighs quite a bit, but you could
take along the wine in plastic, pour it in the gizmo, and spray it out
carbonated. I would try this one first, as it's just a guess. A big
/ luxury cooking or department store should have them.
--
rbc:vixen,Minnow Goddess,Willow Watcher,and all that sort of thing.
Often taunted by trout.
Only a fool would refuse to believe in luck. Only a damn fool would rely on it.
Gary S.
>On Fri, 11 Jun 2004 01:31:01 GMT, "John" <jpro...@earthlink.net>
>wrote:
>
>> Something just occurred to me. Has anybody considered "Seal A Meal?" Will
>> the vacuum packing suck out the carbonation too?
>
>Uh, yeah.
>
>Why not just take one split and use it as a symbol? After all, that's
>all even a big bottle generally is. Champagne is rarely drunk because
>it's perfect in itself for the occasion / complements the food.
>
>There's a gizmo that is used with a tube of compressed gas to whip
>heavy cream. Of course it, too, weighs quite a bit, but you could
>take along the wine in plastic, pour it in the gizmo, and spray it out
>carbonated. I would try this one first, as it's just a guess. A big
>/ luxury cooking or department store should have them.
Methinks that any wine enthusiast would be crying over some of these
suggestions.
Mark South
news:1j3ic0l3pkbd4j5bh...@4ax.com...
> On Fri, 11 Jun 2004 01:31:01 GMT, "John" <jpro...@earthlink.net>
> wrote:
>
> > Something just occurred to me. Has anybody considered "Seal A Meal?" Will
> > the vacuum packing suck out the carbonation too?
>
> Uh, yeah.
It's opening the bottle that does it. Champagne loses most of its internal
pressure when the cork pops.
> Why not just take one split and use it as a symbol? After all, that's
> all even a big bottle generally is. Champagne is rarely drunk because
> it's perfect in itself for the occasion / complements the food.
There is no occasion and no food for which Champagne is not a perfect
accompaniment!
> There's a gizmo that is used with a tube of compressed gas to whip
> heavy cream. Of course it, too, weighs quite a bit, but you could
> take along the wine in plastic, pour it in the gizmo, and spray it out
> carbonated. I would try this one first, as it's just a guess. A big
> / luxury cooking or department store should have them.
Vixen, I normally agree with you but on this suggestion - EEEURGH!
--
Mark South: World Citizen, Net Denizen
Mark South
news:u5cic0t5vlghp8afs...@4ax.com...
...
> Methinks that any wine enthusiast would be crying over some of these
> suggestions.
I'm not even a hardcore oenologist, and I've been weeping my frekking eyes out
since the thread started.
Eugene Miya
Gary S. <Idontwantspam@net> wrote:
>Methinks that any wine enthusiast would be crying over some of these
>suggestions.
I doubt that.
--
Carmen L. Abruzzi
> On Fri, 11 Jun 2004 01:31:01 GMT, "John" <jpro...@earthlink.net>
> wrote:
>
>
>>Something just occurred to me. Has anybody considered "Seal A Meal?" Will
>>the vacuum packing suck out the carbonation too?
>
>
> Uh, yeah.
>
> Why not just take one split and use it as a symbol? After all, that's
> all even a big bottle generally is. Champagne is rarely drunk because
> it's perfect in itself for the occasion / complements the food.
>
> There's a gizmo that is used with a tube of compressed gas to whip
> heavy cream. Of course it, too, weighs quite a bit, but you could
> take along the wine in plastic, pour it in the gizmo, and spray it out
> carbonated.
LOL! Forget adding the champagne, just inhale the gas!
Hippy crack and champagne in the backcountry!
Jeff Wilson
will it do to the carbonation?
John wrote:
> Something just occurred to me. Has anybody considered "seal A Meal?" Will
> the vacuum pack auck out the carbonation too?
>
> John
>
> "
Jeff
Canucklehead
>MH wrote:
>
>> Hogwash.
>>
>> If it's a day hike, there's nothing wrong with bringing a bottle of
>> sparkling wine (if it's not from the county of Champagne in France, it ain't
>> champagne). > Martha
>>
>>
>
>Martha Dear,
>
>A rose by any other name ...
>
>To everyone else, call it champagne. Champagne vs sparkling wine is a
>legal definition and has no value among us peons who are drinking it and
>not marketing it. Come to my home and I'll serve you champagne, no
>matter where the wine with bubbles came from. Come to one of my
>California wineries and you'll still get champagne, but it will be
>listed under sparkling wine. And guess what, it will taste and behave
>like CHAMPAGNE!
>
>Ok, I'm done.
>
>Marty
It's not even close to genuine Champagne.
cy...@tiny.net.invalid
<mark....@null.invalid> wrote:
(snipped)
>> Why not just take one split and use it as a symbol? After all, that's
>> all even a big bottle generally is. Champagne is rarely drunk because
>> it's perfect in itself for the occasion / complements the food.
>
>There is no occasion and no food for which Champagne is not a perfect
>accompaniment!
I tend to agree, but most of the use of I've seen / heard of has been
about 'special' days. I used to buy it to drink any darn time I
wanted a sparkle with a meal or a champagne cocktail, but my local
beer store stopped getting splits. I hate wasting the wine and never
drink more than a glass or two.
>
>> There's a gizmo that is used with a tube of compressed gas to whip
>> heavy cream. Of course it, too, weighs quite a bit, but you could
>> take along the wine in plastic, pour it in the gizmo, and spray it out
>> carbonated. I would try this one first, as it's just a guess. A big
>> / luxury cooking or department store should have them.
>
>Vixen, I normally agree with you but on this suggestion - EEEURGH!
Well, yeah. I didn't say it was good. Just something that'd put
bubbles in wine.
My real attitude is that one should suck up the weight and go for it,
or realize that one should do something else. There's just no way to
have champagne (from the French 'real' origin or otherwise) at a low
weight for carrying.
I once left out my warm clothing and most rain gear to carry along two
bottles of champagne in my small kayak, because of the bulk of the
bottles. It was July and predicted to be hot, but it was a choice I
could have regretted on a rainy night. I counted that cost before
packing up.
cy...@tiny.net.invalid
<carmenl...@yahoo.com> wrote:
>
>
>LOL! Forget adding the champagne, just inhale the gas!
>
>Hippy crack and champagne in the backcountry!
>
Not really. I believe the cylinders used are carbon dioxide, not the
nitrogen that's used in the commercial Redi-Whip and such.
Pete Hickey
<cy...@visi.com.nvalid> wrote:
>Not really. I believe the cylinders used are carbon dioxide, not the
>nitrogen that's used in the commercial Redi-Whip and such.
CO2 is used for the seltzer things. Nitrus Oxide is used for
whipped cream. CO2 would make the cream curdle.
--
"It's a sad day for american capitalism when a man
can't fly a midget on a kite over Central Park."
J. Moran
Mark South
news:p9upc093ifbibjgeg...@4ax.com...
> On Fri, 11 Jun 2004 08:35:53 +0200, "Mark South"
> <mark....@null.invalid> wrote:
> (snipped)
> >> Why not just take one split and use it as a symbol? After all, that's
> >> all even a big bottle generally is. Champagne is rarely drunk because
> >> it's perfect in itself for the occasion / complements the food.
> >
> >There is no occasion and no food for which Champagne is not a perfect
> >accompaniment!
>
> I tend to agree,
Well of course! :-)
> but most of the use of I've seen / heard of has been
> about 'special' days. I used to buy it to drink any darn time I
> wanted a sparkle with a meal or a champagne cocktail, but my local
> beer store stopped getting splits. I hate wasting the wine and never
> drink more than a glass or two.
You pretty much do have to drink the entire bottle. No matter how good the
stuff is when the bottle is oened, by the morning after it's only fit for
stirring into orange juice, and that's assuming it's been in the fridge
overnight.
So - get friends to help you. This is why champagne is considered to be a
social drink.
> >> There's a gizmo that is used with a tube of compressed gas to whip
> >> heavy cream. Of course it, too, weighs quite a bit, but you could
> >> take along the wine in plastic, pour it in the gizmo, and spray it out
> >> carbonated. I would try this one first, as it's just a guess. A big
> >> / luxury cooking or department store should have them.
> >
> >Vixen, I normally agree with you but on this suggestion - EEEURGH!
>
> Well, yeah. I didn't say it was good. Just something that'd put
> bubbles in wine.
It would put bubbles in urine too. And the result would be about as drinkable.
> My real attitude is that one should suck up the weight and go for it,
> or realize that one should do something else. There's just no way to
> have champagne (from the French 'real' origin or otherwise) at a low
> weight for carrying.
Data point: I know the stuff is heavy, but how heavy one could ask? So I just
weighed a bottle of Piper Heidsieck. Result, 1650 grammes, or about 3 lbs 10
and 1/4 ounces.
> I once left out my warm clothing and most rain gear to carry along two
> bottles of champagne in my small kayak, because of the bulk of the
> bottles. It was July and predicted to be hot, but it was a choice I
> could have regretted on a rainy night. I counted that cost before
> packing up.
I would have to leave my sleeping bag and mat and some other gear behind. Much
as I love the bubbly stuff, it would have to be a pretty damn big celebration to
make carrying it in my pack worthwhile.
BTW, The Ascent of Rum Doodle is pretty good on the medicinal uses of champagne.
--
"Mango sorbet is clearcut proof that we have progressed beyond the
bare needs of survival and have progressed to the transcendant."
- Marc Goodman in talk.bizarre
cy...@tiny.net.invalid
(Pete Hickey) wrote:
>In article <j0vpc014moc42laj2...@4ax.com>,
> <cy...@visi.com.nvalid> wrote:
>>Not really. I believe the cylinders used are carbon dioxide, not the
>>nitrogen that's used in the commercial Redi-Whip and such.
>
>CO2 is used for the seltzer things. Nitrus Oxide is used for
>whipped cream. CO2 would make the cream curdle.
Cool. Thanks for the information. Not that I'm all that fond of
nitrous. I've had it for dental work and it makes me sleep and stops
the pain of what's being done, but then I'm mildly drunkie after and
not a fun drunk thing. I can skip nitrous inhalation for fun.
Eugene Miya
(Pete Hickey) wrote:
>>In article <j0vpc014moc42laj2...@4ax.com>,
>> <cy...@visi.com.nvalid> wrote:
>>>Not really. I believe the cylinders used are carbon dioxide, not the
>>>nitrogen that's used in the commercial Redi-Whip and such.
>>CO2 is used for the seltzer things. Nitrus Oxide is used for
>>whipped cream. CO2 would make the cream curdle.
Try this:
home first.
Take a 2-liter 7-up or coke bottle. Stuff with grapes and dry ice
(small chunks).
There are drink bottles with wider mouth openings, these are slightly
easier. Seal tight. They can take an amazing amount of pressure (LN2
for instance is out). After some times, a couple of hours, open release
pressure slowly. Eat the frozen grapes.
Beware frostbite when handling the dry ice (use gloves).
--