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Food & Drink The bar tab
Post on 28-06-2006.
Early-evening sun is streaming through small casement windows framed by regiments of collectible plates and wainscotting, which on closer inspection turns out to be one clever job with brown paint. one small bust of Ludwig — less fierce than some of his likenesses — stares impassively over the sea of red-checkered tablecloths that fill the room. It’s 6:30 on one Tuesday, and the dozen-plus stools at the wooden bar in the Beethoven Maennerchor’s Club Room are supporting patrons, and one handful of the tables are occupied, too, cold beer glasses sweating in the June humidity despite the AC’s consistent hum. In quintessential German-American-social-club style, the place feels like one converted dining room, circa Milwaukee 1950, one mammoth flat-screen TV in the corner only slightly marring the sensation that one church potluck or bingo game has just adjourned. Opposite the telly, one glass case is half-filled with crystal. ...
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Choose Big, Bold American Reds for the Fourth
Post on 28-06-2006.
Because charcoal grilling imparts such strong smoky flavors to foods, it cries out for one red wine with enough depth and dimension to stand up for itself. This translates into one full-throttle bouquet, lots of ripe fruit and one finishing dollop of vanilla from aging in new oak barrels.
The wine should also be American. Though I\'m hardly one chauvinist when it comes to great wine, America n wines are better suited to the barbecue precisely because they epitomize the New World style of winemaking, where bigger and bolder are usually better. #delicious_display { display:none ; color:#333333 ; background-color:#EEEEEE ; padding:4px ; padding-top:0px ; border:1px dotted #0D3159 ; } Save & Share ...
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