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	<title>Comments on: Catfish and viognier.</title>
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	<link>http://www.centralcoastwinereport.com/winesooth/2009/04/27/catfish-and-viognier/</link>
	<description>searching for truth in wine</description>
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		<title>By: Arthur</title>
		<link>http://www.centralcoastwinereport.com/winesooth/2009/04/27/catfish-and-viognier/#comment-1373</link>
		<dc:creator>Arthur</dc:creator>
		<pubDate>Sun, 03 May 2009 04:51:28 +0000</pubDate>
		<guid isPermaLink="false">http://www.redwinebuzz.com/winesooth/?p=2584#comment-1373</guid>
		<description>Hi Larry,
I think Texas is growing a bit of Viogneir these days...</description>
		<content:encoded><![CDATA[<p>Hi Larry,<br />
I think Texas is growing a bit of Viogneir these days&#8230;</p>
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		<title>By: Larry Stanton</title>
		<link>http://www.centralcoastwinereport.com/winesooth/2009/04/27/catfish-and-viognier/#comment-1372</link>
		<dc:creator>Larry Stanton</dc:creator>
		<pubDate>Sun, 03 May 2009 04:36:41 +0000</pubDate>
		<guid isPermaLink="false">http://www.redwinebuzz.com/winesooth/?p=2584#comment-1372</guid>
		<description>Whew, &quot;the Wife&quot; just put a damper on my high school memories of the San Jacinto Inn, site of the battlefield where Santa Ana was defeated and Texas was born. Back in the late fifties it was one of THE places in which to eat. No more than an hour from downtown Houston, SJI was famous for its &quot;all you can eat&quot; dinners...I believe it was $4.50 back then. Man you could get fried catfish, fried &#039;taters, fried oysters(raw ones too), fried chicken, fried Gulf Coast prawns, Texas fried bread...the whole sheebango. At $4.50 a head, the waiters probably hated to see us coming. But Viognier? Heck, besides never hearing of it back then, no self respecting Texan would go to SJI and order anything but Lone Star or Pearl beer. While at UT, we&#039;d go home sometimes just to fill up at SJI, and I guarantee you, Viognier may be good with fried catfish, but Lone Star is the best. Long necks to be precise. There isn&#039;t anything that can cut grease like a Lone Star long neck, and that is something I&#039;ve never heard said about Viognier. Pearl was a close second...as a grease cutter, I mean. 

But then &quot;the Wife&quot; spoiled all that for me with her bottom of the pond story. It made me think of my dogs, who after a fine meal come and sit next to me while passing the most horrible gas one should ever have to endure. &quot;The Wife&#039;s&quot; comments made me think of &quot;you are what you eat&quot; ...or in the case of Cazadora &amp; Cartucho, Cerro Prieto Vineyard dogs, &quot;you are what you smell&quot;. She might want to think about that next time her dog fills the room with green air. That smell is tiny little particles of dog gas going up the nose to the olfactory sensors. And the gas actually is part of, well... you know what.

The point: if one looks hard enough there are dozens of scenarios like the two mentioned above, and true, if you think about them you won&#039;t like fried catfish, and you may end up not liking your dog, etc. But the real bottom line here is the Viognier. Arthur, you show me an article which claims Viognier cuts grease half as much as Lone Star, I just might consider changing drinking habits next time I fry up some fresh catfish, farm raised on turkey entrails. For &quot;the wife&quot;: next time you see catfish on the menu near a stream or at a clear water lake, trust me...it will be just fine...with a Lone Star, tho.</description>
		<content:encoded><![CDATA[<p>Whew, &#8220;the Wife&#8221; just put a damper on my high school memories of the San Jacinto Inn, site of the battlefield where Santa Ana was defeated and Texas was born. Back in the late fifties it was one of THE places in which to eat. No more than an hour from downtown Houston, SJI was famous for its &#8220;all you can eat&#8221; dinners&#8230;I believe it was $4.50 back then. Man you could get fried catfish, fried &#8216;taters, fried oysters(raw ones too), fried chicken, fried Gulf Coast prawns, Texas fried bread&#8230;the whole sheebango. At $4.50 a head, the waiters probably hated to see us coming. But Viognier? Heck, besides never hearing of it back then, no self respecting Texan would go to SJI and order anything but Lone Star or Pearl beer. While at UT, we&#8217;d go home sometimes just to fill up at SJI, and I guarantee you, Viognier may be good with fried catfish, but Lone Star is the best. Long necks to be precise. There isn&#8217;t anything that can cut grease like a Lone Star long neck, and that is something I&#8217;ve never heard said about Viognier. Pearl was a close second&#8230;as a grease cutter, I mean. </p>
<p>But then &#8220;the Wife&#8221; spoiled all that for me with her bottom of the pond story. It made me think of my dogs, who after a fine meal come and sit next to me while passing the most horrible gas one should ever have to endure. &#8220;The Wife&#8217;s&#8221; comments made me think of &#8220;you are what you eat&#8221; &#8230;or in the case of Cazadora &amp; Cartucho, Cerro Prieto Vineyard dogs, &#8220;you are what you smell&#8221;. She might want to think about that next time her dog fills the room with green air. That smell is tiny little particles of dog gas going up the nose to the olfactory sensors. And the gas actually is part of, well&#8230; you know what.</p>
<p>The point: if one looks hard enough there are dozens of scenarios like the two mentioned above, and true, if you think about them you won&#8217;t like fried catfish, and you may end up not liking your dog, etc. But the real bottom line here is the Viognier. Arthur, you show me an article which claims Viognier cuts grease half as much as Lone Star, I just might consider changing drinking habits next time I fry up some fresh catfish, farm raised on turkey entrails. For &#8220;the wife&#8221;: next time you see catfish on the menu near a stream or at a clear water lake, trust me&#8230;it will be just fine&#8230;with a Lone Star, tho.</p>
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		<title>By: The Wife</title>
		<link>http://www.centralcoastwinereport.com/winesooth/2009/04/27/catfish-and-viognier/#comment-1355</link>
		<dc:creator>The Wife</dc:creator>
		<pubDate>Tue, 28 Apr 2009 03:36:02 +0000</pubDate>
		<guid isPermaLink="false">http://www.redwinebuzz.com/winesooth/?p=2584#comment-1355</guid>
		<description>For fear of being judged and labeled a &quot;snob&quot;, let me explain my &quot;aversion&quot; to catfish, which has more to do with my overactive imagination than with me being a snob.  

I grew up in downtown Los Angeles (hardly snob breeding grounds) and I spent a lot of time playing in MacArthur park.  Throughout my childhood, I would see the locals fishing in the lake in the middle of MacArthur park.  I would sneak a peek into their white buckets and see fish with whiskers and the catch of the day was always catfish.  Several years later, the main inhabitants of MacArthur park were drug addicts and homeless people.  I found out from the local police department, that the lake was drained from time to time to fish out (no pun intended) the skeletons and corpses of drug addicts and homeless people who fell into the lake.  Here&#039;s where my over active imagination kicks in.  Catfish are bottom feeders, there were dead bodies at the bottom of the lake, catfish nibbled at those bodies.   I am indirectly eating homeless people at the bottom of a lake.  See where the active imagination kicks in?</description>
		<content:encoded><![CDATA[<p>For fear of being judged and labeled a &#8220;snob&#8221;, let me explain my &#8220;aversion&#8221; to catfish, which has more to do with my overactive imagination than with me being a snob.  </p>
<p>I grew up in downtown Los Angeles (hardly snob breeding grounds) and I spent a lot of time playing in MacArthur park.  Throughout my childhood, I would see the locals fishing in the lake in the middle of MacArthur park.  I would sneak a peek into their white buckets and see fish with whiskers and the catch of the day was always catfish.  Several years later, the main inhabitants of MacArthur park were drug addicts and homeless people.  I found out from the local police department, that the lake was drained from time to time to fish out (no pun intended) the skeletons and corpses of drug addicts and homeless people who fell into the lake.  Here&#8217;s where my over active imagination kicks in.  Catfish are bottom feeders, there were dead bodies at the bottom of the lake, catfish nibbled at those bodies.   I am indirectly eating homeless people at the bottom of a lake.  See where the active imagination kicks in?</p>
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		<title>By: Dylan</title>
		<link>http://www.centralcoastwinereport.com/winesooth/2009/04/27/catfish-and-viognier/#comment-1351</link>
		<dc:creator>Dylan</dc:creator>
		<pubDate>Mon, 27 Apr 2009 17:16:31 +0000</pubDate>
		<guid isPermaLink="false">http://www.redwinebuzz.com/winesooth/?p=2584#comment-1351</guid>
		<description>I understand what you mean by omnivore. I consider myself a foodie with range. I don&#039;t scoff at any particular protein, grain, fruit, or vegetable. They&#039;re all well worth exploring in their different preparations. The way I look at any flavor exploration is the same--give it at least one honest try. It&#039;s okay to not like things after having had them. I just can&#039;t stand when there&#039;s snobbery behind wines or foods that have never been experienced to receive such reactions.</description>
		<content:encoded><![CDATA[<p>I understand what you mean by omnivore. I consider myself a foodie with range. I don&#8217;t scoff at any particular protein, grain, fruit, or vegetable. They&#8217;re all well worth exploring in their different preparations. The way I look at any flavor exploration is the same&#8211;give it at least one honest try. It&#8217;s okay to not like things after having had them. I just can&#8217;t stand when there&#8217;s snobbery behind wines or foods that have never been experienced to receive such reactions.</p>
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