http://www.chow.com/boards/34 Fri, 27 Jan 2012 01:53:45 GMT Keep track of the lastest threads on Chowhound http://chowhound.chow.com/topics/841607#7340645 And I misspoke...should have said the thriving UK Pan-Asian food scene. But the marketing strategy is still a trumped-up claim to sell wine. maria lorraine Tue, 15 May 2012 17:58:43 GMT http://chowhound.chow.com/topics/841607#7340645 http://chowhound.chow.com/topics/849044#7340617 When I was in an apartment this was in our dining room (now it's in a laundry room) and wasn't intrusive. It gives off the hum of a refrigerator with minimal heat. BillB656 Tue, 15 May 2012 17:48:18 GMT http://chowhound.chow.com/topics/849044#7340617 http://chowhound.chow.com/topics/849303#7340184 Carrots have a lot of residual sweetness, as do caramelized onions. What's the foil for the sweetness? I'm thinking a demi-sec Vouvray, but it depends on the other flavors in the dish. Fino Sherry would be amazing with a Walnut pate, but I'm not sure about the carrots with it. ChefJune Tue, 15 May 2012 15:10:10 GMT http://chowhound.chow.com/topics/849303#7340184 http://chowhound.chow.com/topics/849321#7340159 A place called Wine Nation just opened up off of the Merrit Parkway in Norwalk. IT IS HUGE......they took over the old Bob's Store space in the Stop & Shop Shopping Center tito Tue, 15 May 2012 15:00:48 GMT http://chowhound.chow.com/topics/849321#7340159 http://chowhound.chow.com/topics/847799#7339284 Why thank you Hunt;] Chinon00 Tue, 15 May 2012 01:51:00 GMT http://chowhound.chow.com/topics/847799#7339284 http://chowhound.chow.com/topics/848108#7339220 Well, I wonder if it would be "main stream?" I am not a fan of cooked spinach, so was a tad put-off, by that element. I got past it, and "soldiered on." Still, it was a bit of a surprise to me. I will save my typification of "cooked spinach" for another thread... [Grin] Hunt Bill Hunt Tue, 15 May 2012 01:19:43 GMT http://chowhound.chow.com/topics/848108#7339220 http://chowhound.chow.com/topics/848189#7338855 Lots of Corsican white (vermentino) good Bandol (or Corbieres) rose, then a warm stylish red from Gigondas or the Languedoc (St. Chinian, Montpeyroux, Pic St Loup), and finally a Muscat de Beaumes de Venise for dessert, and you've got a lovely pan-Midi wine list. bob96 Mon, 14 May 2012 21:57:34 GMT http://chowhound.chow.com/topics/848189#7338855 http://chowhound.chow.com/topics/847843#7337154 No most events like this have starter wines. Grant the Cristal is anything but a starter wine and was one of the favorites. wineglas1 Mon, 14 May 2012 03:03:37 GMT http://chowhound.chow.com/topics/847843#7337154 http://chowhound.chow.com/topics/337424#7336725 There are a couple of interesting points raised here and maybe one or two I'd like to add... (1) In my experience, the thing that most people find difficult to deal with in Pinotage is the level of acidity (or rather the excess acidity found in some bottles). Even many winemakers are divided on this characteristic of Pinotage with some declaring prominent acidity to be a fundamental characteristic of the grape and others suggesting that it is a fault that ought to be avoided. (2) There is a real divide between the characters of cheap and mass produced Pinotage and Pinotage produced with a real terroir focus. The mass produced stuff tends to be pretty bland and characterless, which is why when people "trade up" to more expensive, more terroir orientated bottles they are shocked by the profusion of smoke, pepper and other spice that tends to be revealed. (3) There tends to be a huge development in the flavours of Pinotage with age ... with young Pinotage often tasting of banana(!) and more mature Pinotage taking on darker and smokier flavoural characteristics - again there is difference between people's expectations and reality. IndependentWine Sun, 13 May 2012 20:40:31 GMT http://chowhound.chow.com/topics/337424#7336725 http://chowhound.chow.com/topics/376757#7336224 I recently had a similar experience. About a month ago I opened bottle of 2004 White Burgundy. There was no cork, normal ullage and the wine was fine. My first experience in forty years of drinking wine. jmills Sun, 13 May 2012 14:19:54 GMT http://chowhound.chow.com/topics/376757#7336224 http://chowhound.chow.com/topics/846292#7334589 Midlife, Though I love music, and even produce a bit of it, I am with you, though I hate that, with a glowing passion. If I could trade some of my attributes, I would choose the ability to make great music, but that is just me. I have a "golden voice," but cannot sing a lick. I studied music for some years, but just could not make the grade, though I tried mightily. I actually do better at blending Bdx-style wines, than I do working with my MIDI interface, even with my Loopology Clips! I just have a "tin-ear," when it comes to music. Now, I can find "music" in my wines, and can dissect those to their "base," in many cases. I guess that I should be happy with that ability - but if I could ONLY sing!!!!! Hunt Bill Hunt Sat, 12 May 2012 03:44:11 GMT http://chowhound.chow.com/topics/846292#7334589 http://chowhound.chow.com/topics/804200#7332349 Kressman has a website and contact information. Give them a call and ask about distribution. FrankJBN Thu, 10 May 2012 22:57:32 GMT http://chowhound.chow.com/topics/804200#7332349 http://chowhound.chow.com/topics/842583#7330861 I agree that it was likely the white grapefruit -- sorry I didn't specify pink. (I NEVER buy white for anything, so I tend to forget it even exists...) I've been steeping it on the muddled rinds for decades, and haven't ever had a bitter batch -- the oils in the peels add nice flavor. sunshine842 Thu, 10 May 2012 05:06:03 GMT http://chowhound.chow.com/topics/842583#7330861 http://chowhound.chow.com/topics/636371#7328647 zin and bill I am not trying to be snarky but I think we need to get this going again....that was my point to Bill - over the hill means exactly that(like the proverbial 40th bday card) - over the hill but there is still time before the bottom. another case in point: the 1975 poprtos I have been speaking of in this thread(the year I was born)...if it was 'dead' it wasn't the sewage smelling 'corked' or 'tainted' bottle that any human being would know not to touch his lips to. It was an enjoyable bottle, and I admit I would be hard-pressed to dump it down the drain(but that's just me). My friends and I have called that alcohol abuse since the age of 15. That being said, I am much closer to learning and understanding this stuff after yours and Zin's posts. I do remember a hard cider from madison's home in VA (Montpellier)...a copy of the same way Washington used to make them...I think it went bad but again I drank it and I wasn't able to know if it was bad or if my lack of knowledge just didn't know to tell me if I didn't quite like the taste. It still bubbled - I had always thought that with sodas as an example - if you shook the bottle and it fizzed, the bottle was still airtight and the drink was good. Now I realize we are talking wines here, but my father was coca-cola foods retired, so we drank a lot of sodas(old and new) growing up. And back then my age limited me to drinking "aged" cokes. Lol. ...as for the poprto, I had read some interesting history on the porto business before you mentioned the 1975s, Zin. I guess there was some kinf of threat of takeover, and perhaps even though the threat was over or near over, they fely the best way to 'show um up' was to have a vintage 1975? I hadn't heard it was a bad year though. I did hear 72, 73, and 74 didn't happen. creamsherry Wed, 09 May 2012 06:17:44 GMT http://chowhound.chow.com/topics/636371#7328647 http://chowhound.chow.com/topics/781849#7324025 Hess is one of my favorites for a velvet, oak-y, buttery Chard. Womenwhowine Mon, 07 May 2012 03:17:57 GMT http://chowhound.chow.com/topics/781849#7324025 http://chowhound.chow.com/topics/846924#7320382 . . . or Hurricane Katrina (as but one example). zin1953 Fri, 04 May 2012 20:30:33 GMT http://chowhound.chow.com/topics/846924#7320382 http://chowhound.chow.com/topics/519853#7313777 Just a follow-up with a nice review of several prosecco colfondo producers -- http://dobianchi.com/2011/03/02/prosecco-colfondo/ lambretta76 Wed, 02 May 2012 01:56:35 GMT http://chowhound.chow.com/topics/519853#7313777 http://chowhound.chow.com/topics/846980#7312942 FYI... If you purchase Merkelbach, I'd drink most of them sooner than later -- even if 2010 will be a long-lived vintage. In my experience, I've had bottle variation issues with Merkelbach wines, as well as them not lasting as long as Christoffel, who farms the same vineyards. Brad Ballinger Tue, 01 May 2012 19:31:46 GMT http://chowhound.chow.com/topics/846980#7312942 http://chowhound.chow.com/topics/846705#7311609 Thank you! luckiestduck Tue, 01 May 2012 03:54:07 GMT http://chowhound.chow.com/topics/846705#7311609 http://chowhound.chow.com/topics/846550#7311512 All Costcos are not the same. I shop at one of the top wine selling stores (Carlsbad, CA) and they stock their wine department accordingly. The Carlsbad Costco carries more high end wines ($60 plus) and they have dedicated staff who work in the wine department. They also have guest wine makers every weekend showcasing their wines. WIth that said, where Costco really excels is the $10-$15 price point. Costco has openly told wine producers that unless someone has scored their wine at 90 or above, with a retail price of between $10-$15, then they're not interested. wanker Tue, 01 May 2012 03:02:38 GMT http://chowhound.chow.com/topics/846550#7311512 http://chowhound.chow.com/topics/846958#7311311 Go to Exit 9 Wine and Liquor in Clifton Park. It's right off the Northway. It is not only the largest wine store in NYS (at 37,500sf) but they have the largest selection of NYS wines I have seen. And their prices are hard to beat. jayjay Tue, 01 May 2012 01:11:19 GMT http://chowhound.chow.com/topics/846958#7311311 http://chowhound.chow.com/topics/846796#7309465 http://chowhound.chow.com/topics/542556 http://chowhound.chow.com/topics/286526 http://chowhound.chow.com/topics/408562 maria lorraine Mon, 30 Apr 2012 10:48:46 GMT http://chowhound.chow.com/topics/846796#7309465 http://chowhound.chow.com/topics/846147#7307667 Hi Fowler, No disagreement from me there. I think Grange and Hill of Grace are quite consistent in terms of price appreciation, but there were a few ink-black Aussie wines made in the last couple of decades which won high-90s scores from Robert Parker. It would not surprise me if there has been significant "depreciation" from the producer's Parker-induced mark-ups since then. Yet with only 2,400 bottles of the Parawa being sold, it doesn't take that many buyers to snap up the entire stock,and I learned that they only plan to make the next vintage of Ingalalla in 2015, presumably to restrict supply and enhance the "exclusivity" of the label. He may well have hit upon a golden marketing strategy! Julian Teoh Sun, 29 Apr 2012 08:29:29 GMT http://chowhound.chow.com/topics/846147#7307667 http://chowhound.chow.com/topics/429495#7307591 I've always liked the sweet wines myself, but dry is ok too. I usually go with dry champagnes as an example, but for me - sherries and ports sweet- are the way to go. Tokaji is a great wine from Hungary for any sweet drinkers looking to try something different...and obviously heiswine from germany too. If I am not mistaken, Tokaji ranks up there with one of the "older" wines out there with an extensive history such as Chianti from Italy. creamsherry Sun, 29 Apr 2012 06:14:06 GMT http://chowhound.chow.com/topics/429495#7307591 http://chowhound.chow.com/topics/366564#7307583 I have heard that too....better with age but 'on the way out' pretty much after opening creamsherry Sun, 29 Apr 2012 06:08:28 GMT http://chowhound.chow.com/topics/366564#7307583 http://chowhound.chow.com/topics/844522#7303955 Hi LynnLato, I see that you are not short of suggestions in response to this question...here are mine... In my experience, you are generally looking for wines with fairly high acidity to "cut through" fatty foodstuffs, in terms of reds this means grape varieties such as Barbera or (some) Sangiovese. Steer clear of American Barbera (less acidity than the Italian options) and chose a Barbera d'Asti. Or in terms of Sangiovese, ignored the hyped Tuscans such as Brunello and instead aim for something like a Morellino di Scansano which is typically vinified in a fresh and bracingly acidic manner. Ultimately whatever you personally enjoy with a particular foodstuff in the perfect food pairing for you, but these would be some "traditional" suggestions. Enjoy experimenting! IndependentWine Fri, 27 Apr 2012 07:03:10 GMT http://chowhound.chow.com/topics/844522#7303955 http://chowhound.chow.com/topics/841647#7303952 Hi Turtlegrl, Try dark chocolate with Malbec - you may well be surprised at just how good it is.... Wines of Argentina (the promotional body for Argentine wine) are certainly pushing this as a pairing at the moment. Have fun! IndependentWine Fri, 27 Apr 2012 06:51:52 GMT http://chowhound.chow.com/topics/841647#7303952 http://chowhound.chow.com/topics/841768#7302530 Different wine making styles, different areas of the world. In Europe, the distinction would mean something, but if a winemaker in say, Canada, decides to label something Pinot Grigio or Pinot Gris I'm not sure what you can tell.... Agreed that the average Pinot Grigio one can find (say in the $10-15 range in grocery stores, BevMo) type places, is often barely palatable. Very acidic and thin. goldangl95 Thu, 26 Apr 2012 17:31:50 GMT http://chowhound.chow.com/topics/841768#7302530 http://chowhound.chow.com/topics/845341#7300625 If you feel uncomfortable about how to proceed, it can happen, just leave a nice tip and say "thank you for the great evening, we will be back". M. Maximilien Wed, 25 Apr 2012 20:10:40 GMT http://chowhound.chow.com/topics/845341#7300625 http://chowhound.chow.com/topics/845679#7296667 Noted your comment about the chiller being off. I was going to say that the fridge should keep the wine at +/- 2-3 degrees of what it reads, so that spread would mean it's not working as it should. Happy for you if it's not the fridge. I'd also agree with goldangl95 about the proper storage temp, though the 'experts' usually say reds should be in the upper 50s and whites in the lower 50's. Serving at 67 is OK for a red, but kinda high for a white, especially because of how the flavors of whites change as they warm up to room temp. At 67 you're not getting full benefit of that and missing the low end. OTOH, I always recommend doing whatever makes you happy. Midlife Mon, 23 Apr 2012 23:41:34 GMT http://chowhound.chow.com/topics/845679#7296667 http://chowhound.chow.com/topics/315639#7295584 I buy almost 95% of my wines from WTSO. Not only are the prices great, in addition to no tax to NYS or shipping, but they donate a case of good mixed wines to my charity auction. Nice people. Stuartmc910 Mon, 23 Apr 2012 16:34:01 GMT http://chowhound.chow.com/topics/315639#7295584 http://chowhound.chow.com/topics/845617#7294913 At last month’s Les Grands Jours de Bourgogne tastings in Burgundy, one of my favorites on Chablis day was the line-up of 2010s from Domaine Roland Lavantureaux. The Petit Chablis and Chablis are currently available in the US and very affordable. In fact, when it was time to return stateside for a party that friends had planned, I emailed ahead asking them to procure the 2010 Petit Chablis ($21) from importer Kermit Lynch for the gathering. But it disappeared before I could re-taste it! My wine-loving friends were impressed especially with the pure aromatics of this entry-level wine and this was one of the few bottles that night to be completely drained. 2010 Petit Chablis – Soaring nose filled with candied lemon peel, chalky minerals and citrus blossoms, impeccably balanced, great verve and freshness, focused entry carrying same brightness and intensity through to crisp cleansing finish. Best of the Petit Chablis tasted today. EXCELLENT 2010 Chablis – Bigger footprint but not as precise in its step compared to the Petit, still lovely even tasted on the warm side. EXCELLENT minus I also tasted the premier cru and grand cru. Lavantureaux was not sure that these would be imported to the US. 2010 1er Cru Fourchaume – Feels rather flat compared to the electricity and flattering fruit of first two, a step up in complexity. EXCELLENT minus 2010 Grand Cru Vaudesir – First vintage of grand cru for Lavantureaux, vinified in-house from purchased grapes to control all aspects of post-harvest production. The 20% new oak is not obvious in the flavor profile but shows itself in the open-knit mid-palate. More loft and fullness of flavor yet still dancing on a tight rope. OUTSTANDING minus Melanie Wong Mon, 23 Apr 2012 06:56:01 GMT http://chowhound.chow.com/topics/845617#7294913 http://chowhound.chow.com/topics/841923#7290457 Thanks, Jason. I didn't delete my question. :( I've never been very good identifying specific wines blind, and 100+ at a time would be more frustrating than I could imagine. I can identify varieties, and I can usually tell Left Bank from Right, but not often specific wines, unless I've been doing a lot of blind tasting -- which I don't. ChefJune Fri, 20 Apr 2012 18:24:40 GMT http://chowhound.chow.com/topics/841923#7290457 http://chowhound.chow.com/topics/844516#7290140 I bet after one glass...you suddenly get the munchies for pate, cheese, and crackers ;) sedimental Fri, 20 Apr 2012 16:16:15 GMT http://chowhound.chow.com/topics/844516#7290140 http://chowhound.chow.com/topics/845132#7289118 Anyone try either one of TJ's new 3 liter box wine? $9.99 here in New York. BluPlateSpec Fri, 20 Apr 2012 02:16:38 GMT http://chowhound.chow.com/topics/845132#7289118 http://chowhound.chow.com/topics/664358#7286720 For those, who do not understand Jason's "YMMV," that means, "Your Mileage May Vary." Hunt Bill Hunt Thu, 19 Apr 2012 03:17:36 GMT http://chowhound.chow.com/topics/664358#7286720 http://chowhound.chow.com/topics/844440#7285528 Exactly. There were a good dozen bottles of riesling (mostly Wirshing and Juliusspital) with a couple of bottles of silvaner and scheurebe tossed in for those that wanted fruit. ;-) BillB656 Wed, 18 Apr 2012 19:08:52 GMT http://chowhound.chow.com/topics/844440#7285528 http://chowhound.chow.com/topics/664157#7284120 I recently purchased a case of the 2007 Keller Estate La Cruz, and the wine is a heck of a QPR, quite tasty, and not the typical cherry juice. It already has sous bois notes which tells me that it is developing nicely. Good acidity. $12 for a 1/2 bottle, so a bit over your price point, but nevertheless... 4wino Wed, 18 Apr 2012 02:07:35 GMT http://chowhound.chow.com/topics/664157#7284120 http://chowhound.chow.com/topics/835850#7282616 And you're both right! Pinot is probably more versatile than CdR (and Beaujolais may be more versatile than either of those), BUT Bourgogne Rouge almost always costs more than unclassified CdR, and since CDR is so tasty, it more often "gets the call" (or at least, that's what I think). I wish I could afford BR for my house wine, but it's just not so. and for Tripper...... you must be very wealthy to even consider making beef stew with Lafite Rothschild. to me that's not even a funny joke. And I don't know any serious cook or winie who would think of doing that. For one thing, Bordeaux is mostly too tannic to be good wine to cook with, even if Lafite weren't so gol-darn expensive. ChefJune Tue, 17 Apr 2012 15:44:39 GMT http://chowhound.chow.com/topics/835850#7282616 http://chowhound.chow.com/topics/445417#7281833 Hey, we are practically "joined at the hip," "twin sons of a different mother... " Hunt Bill Hunt Tue, 17 Apr 2012 02:59:06 GMT http://chowhound.chow.com/topics/445417#7281833 http://chowhound.chow.com/topics/400422#7281743 ML, tomorrow is Malbecs World Day!!! Celebrate cmessina Tue, 17 Apr 2012 02:19:36 GMT http://chowhound.chow.com/topics/400422#7281743 http://chowhound.chow.com/topics/672811#7281178 My boss is great at coming up with these just for laughs. Last night he described a 2006 Aglianico as "like being whipped five or six times with a leather belt by a dominatrix; then just as it starts to hurt she gives you a slice of fruitcake" verysimple Mon, 16 Apr 2012 22:36:23 GMT http://chowhound.chow.com/topics/672811#7281178 http://chowhound.chow.com/topics/843174#7279405 In my personal experience, I've found Pinots actually to be fairly sensitive to pairings if the goal is to focus on and enjoy the wine. A lot of the "layering"/dimensions to a Pinot can get easily blown out (in the case of more earthy Pinots) or dramatically clash with (in the case of more fruit/floral Pinots) by a whole varietal of foods outside French cuisine. Strong garlic, spicy, or sweet flavors all can be problematic. goldangl95 Mon, 16 Apr 2012 05:07:38 GMT http://chowhound.chow.com/topics/843174#7279405 http://chowhound.chow.com/topics/843541#7274549 Pasta and ramps w/o cream: Fiano Pasta and ramps w/cream: Gavi. We're having that for dinner tonight with a little "help" from some lamb kebabs. :D ChefJune Fri, 13 Apr 2012 17:45:14 GMT http://chowhound.chow.com/topics/843541#7274549 http://chowhound.chow.com/topics/842234#7268870 Jason, I served that wine, in an International Wine & Food event, called Meritage vs Bordeaux. It turned out to be # 3 on the list, out of 12 possibilities. Not bad, and it blew the doors off of the Ch.Kirwan '85, which was MY "counterpoint." I got a tad less "brick," than I read from your TN, but otherwise, quite similar, and very UN-CA. I co not think that one person got the country of origin, though I did offer a few clues, along the way. Lovely wine, and wish that I still had more. Only one bottle left out of my case. Thank you for sharing, and for me, it was a bit of a "reflection." Hunt Bill Hunt Wed, 11 Apr 2012 04:55:30 GMT http://chowhound.chow.com/topics/842234#7268870 http://chowhound.chow.com/topics/842567#7267585 We served this at our last two New Year's eve dinners. This is all about the push-pull of acid and fat, with a nice amount of salty tang from the capers. Dress the salad lightly--a little goes a long way. You want champagne, trust me. Marrow by itself--you could go for lots of great pairings, including the lithe reds below. But with all that acid and salt, and the need to refresh against the incredible richness of the marrow, we've always done champagne. chefdilettante Tue, 10 Apr 2012 18:37:33 GMT http://chowhound.chow.com/topics/842567#7267585 http://chowhound.chow.com/topics/843200#7266676 Someone must have watched their aging Aunt Hazel sip cheap wine from a jelly jar, and thought...... " wow, I could market this". sedimental Tue, 10 Apr 2012 10:29:57 GMT http://chowhound.chow.com/topics/843200#7266676 http://chowhound.chow.com/topics/690534#7259263 here's another thread on the topic. http://chowhound.chow.com/topics/821976 thegforceny Fri, 06 Apr 2012 00:46:01 GMT http://chowhound.chow.com/topics/690534#7259263 http://chowhound.chow.com/topics/840047#7258262 How a wine ages is a complex group of factors. The type of wine and the producer tell you a lot - but the vintage is also a big factor. Basically all Sauternes, will lose their zippy more acidic, "primary" flavors with time,and soften, mellow and round out while building depth in "secondary" flavors. I, personally, like primary (fruit/floral) notes in most of my wines, so I tend to drink my wines on the younger side - with just enough time so that the oak and other flavors have had time to integrate. Depending on the producer and the vintage, the time it takes the wine to integrate can very. I am by no means a Sauternes expert, but 10 years of aging before drinking is perfectly fine for me. I'm sure the interesting secondary flavors are something I'd love to experience someday, and its a somewhat rare experience to be able to enjoy - but in no way should you have a bad experience by drinking a 2003 Sauternes right now from any reputable producer. goldangl95 Thu, 05 Apr 2012 16:21:28 GMT http://chowhound.chow.com/topics/840047#7258262