Monday, May 31, 2010

Vinously Speaking

Check out Vinously Speaking, a wine blog written by Veronique who is from San Antonio, Texas. But she's currently studying for her Masters in Wine Business in Dijon, France. Happy to have her aboard, because the sons and daughters of our fair states have traveled the world and written many great things outside of the lands of their birth. She requested to be here, so I'm going to look forward to future posts on introducing beef brisket, salsa, and guacamole to the fine folks of Dijon. And yes, good mustard is an integral ingredient to a good BBQ rub.

Stop by and visit her site, and enjoy the vicarious experience of being a young wine fanatic in France.


Allen said...

I don't know if the French are ready for brisket. It could give them a whole new outlook on life.

Benito said...


Believe it or not, the French have multiple names for brisket, like pointe de poitrine or poitrine de bœuf, basically "tip of chest" or "chest of cow" depending on the cut. I always keep my French butcher charts handy. :)


Allen said...

I am talking about true West Texas Brisket cooked over oak and mesquite over a slow fire. Shiner to keep the cooks happy.

"Ever had a drink of watermelon wine?" he asked
He told me all about it, though I didn't answer back
"Ain't but three things in this world that's worth a solitary dime,
But old dogs and children and watermelon wine."Tom T. Hall