Andouillettes & the CARE ACT
Last month I was in Burgundy, France, and had the distinct pleasure of tasting Andouillettes. They are often translated on menus as being “sausages” … but ooooh they are so much more then just “sausages”. My brave friend Anders Ohman from Sweden ordered the delightful dish, and everyone at the table had the opportunity to enjoy their “uniqueness.”
For some funny reason, Andouillettes came to mind when I was reading this opinion piece about the proposed CARE act (HR 5034): No Wine Shall Be Served Before It’s Time – at least not without wholesalers taking a cut …
In general, alcohol wholesalers provide a valuable and needed service. I buy wine from many reputable wholesalers, everyday. I know many good people who work for wholesalers. Wholesalers deserve to make a profit from their services! But the proposed CARE act steps over the line. If it passes, it will limit the number and type of wines available to consumers. Visit Free the Grapes to find out more about Protecting Consumer Choice.
And just in case you have never had the pleasure of enjoying Andouillettes – here is a fairly apt description that I can verify by personal experience:
In major restaurants, andouillettes can be served either hot or cold. As with all tripe sausages, andouillettes are an acquired taste. Their strong smell can be reminiscent of feces and may offend people unaccustomed to the dish. Primarily pan-fried (sometimes breaded), it can also be boiled, barbecued or grilled. The sausage is often served with vegetables in a mustard or red wine sauce. It is best served with either dry white wine, brut champagne or Pinot noir. Source: Wikipedia