http://www.chow.com/boards/34 Sat, 21 Nov 2009 15:44:35 GMT Keep track of the lastest threads on Chowhound http://www.chow.com/topics/668793#5203181 Kiona makes a really great Washington State Lemberger. Inexpensive to boot. Mon, 23 Nov 2009 21:36:48 GMT http://www.chow.com/topics/668793#5203181 http://www.chow.com/topics/668625#5202621 "Some are convinced that it's the nectar of the gods..." It DID win a medal, you know. -wink- Mon, 23 Nov 2009 18:53:04 GMT http://www.chow.com/topics/668625#5202621 http://www.chow.com/topics/667837#5202519 After doing some research and reading the recs here, I wanted to purchase MacMurray Ranch 2007 Pinot Gris or a King Estate 2007 Pinot Gris. I also wanted a 2007 Mossback Pinot Noir. I was unable to find either label at Kroger or Food City. As a side note, my local Food City has a whole aisle of wine whereas Kroger had less than 1/4 of an aisle. I ended up with a Hogue Cellars 2007 Pinot Gris and and A by Acacia Pinot Noir 2007. Both were on sale for $10 and $18 respectively. Mon, 23 Nov 2009 18:17:40 GMT http://www.chow.com/topics/667837#5202519 http://www.chow.com/topics/667843#5202461 If 2005 have disappeared, I don't know if you'll find older ones. 2002 would be a good choice, but might not be found on a retail shelf. It's sort of a "crime," according to some, to dink these wines young, though. I still haven't opened 1996 and 1997 QdC wines in my cellar. Mon, 23 Nov 2009 18:00:48 GMT http://www.chow.com/topics/667843#5202461 http://www.chow.com/topics/302035#5202361 Does it get any better with age??? I've got a bottle that's been in the cupboard for over 25 years. Mon, 23 Nov 2009 17:29:03 GMT http://www.chow.com/topics/302035#5202361 http://www.chow.com/topics/669197#5202025 This may be a better board for this thread. http://chowhound.chow.com/topics/669129 Mon, 23 Nov 2009 15:41:34 GMT http://www.chow.com/topics/669197#5202025 http://www.chow.com/topics/638065#5201415 I agree, they both have their place! Without TJ's the wine industry would be worse off revenue-wise and so would the consumer, I say. Mon, 23 Nov 2009 05:55:12 GMT http://www.chow.com/topics/638065#5201415 http://www.chow.com/topics/662783#5201395 It's been a few vintages since I lasted tasted it. I think the Ducasse is priced a couple dollars less. Mon, 23 Nov 2009 05:42:53 GMT http://www.chow.com/topics/662783#5201395 http://www.chow.com/topics/669011#5201311 Thanks for the notes. That's not infanticide, that's a tasting. :-) Bonneau du Martray is a reliable source for CC. But seriously carswell, hawthorne blossom? They have those in Canada or something? Ouch. Clair Dominode is that high now? I had available the '98 a year or two ago for less than $25 USD. Year in and year out as good as it gets in Savigny. I have to wonder what global warming is going to do to the hot climate places like Ribera del Duero. Other regions are trying to avoid jammy wines (some are trying harder than others), but when you were rich, ripe and borderline overripe to begin with(?). I give up, what is there about a wine made by a woman that somehow ends up in the final blend? Maybe I don't want to know. Mon, 23 Nov 2009 04:47:34 GMT http://www.chow.com/topics/669011#5201311 http://www.chow.com/topics/669005#5201282 They've been raving about the vintage, big time. '49, '59, '69, '79, '89, '99 and now '09. If it ends in a nine, it's a great year. Well, caveat emptor. I'm sure it's good, but whenever a new vintage is released the story tends to revolve around reasons why you should buy it. Time (and tasting) will tell. Mon, 23 Nov 2009 04:30:41 GMT http://www.chow.com/topics/669005#5201282 http://www.chow.com/topics/669093#5201275 The short answer is 'no', I can't tell you if they're good. There are (at least) 2 things which determine if a wine is 'good'. (1) Was it good to begin with, i.e., when it was put in the bottle? (2) What's happened to it since? Of course, even if the answer to both is a thumbs up, you might not like it. Pull some corks and see. Mon, 23 Nov 2009 04:26:15 GMT http://www.chow.com/topics/669093#5201275 http://www.chow.com/topics/442404#5201264 I really like Tarara and Fabbioli in Loudoun. Mon, 23 Nov 2009 04:20:13 GMT http://www.chow.com/topics/442404#5201264 http://www.chow.com/topics/669096#5201015 My first recco would be a sparkling white, preferably champagne or one of the more champagne-like California bubblies (Iron Horse, Roederer, etc.). Goes with everything, or just about, and is appropriately festive to boot. Among dry whites, I'd favour a Chenin Blanc (Vouvray, Savennières) or maybe something from the south of France (Côtes du Rhône, Châteauneuf du Pape, Côteaux d'Aix en Provence) or one of their New World equivalents; the thinking here being that unflabby richness is a good thing for your menu, especially the scallops and pumpkin/squash. If you could find a bottle, Yves Canarelli's Biancu Gentile from Corsica could be a knockout. For red, you're on the right track with a supple Pinot Noir, though no red is a natural match for scallops. Mon, 23 Nov 2009 02:12:51 GMT http://www.chow.com/topics/669096#5201015 http://www.chow.com/topics/668277#5200086 This is spooky. Just last night, in our restaurant, I ran out of a wine that a table of five was drinking. I had some Gnarly Head Old Vine Zinfandel '05 on hand. They trusted my judgment -- and after they finished the bottle they were raving about the stuff. So I had it with my dinner that night. Wow! It turns out not only is the Old Vine Zin a superb value, but it also ages really nicely. At least in the case of the '05. I was so pleased with how this turns up, the '05 will be one of the wines on this year's Thanksgiving table. And I'm going to buy some of the latest vintage, to see if they've kept up the good work since the last time I bought their wine ('06, perhaps). Sun, 22 Nov 2009 17:58:23 GMT http://www.chow.com/topics/668277#5200086 http://www.chow.com/topics/668732#5199680 thank you for your help. i bought a bottle of Gewurztraminer and a bottle of Pino Noir. I enjoyed the Pinot, and most everyone else drank the Gewurztraminer, which is not a wine that I am much fond of. Sun, 22 Nov 2009 13:17:47 GMT http://www.chow.com/topics/668732#5199680 http://www.chow.com/topics/668073#5198202 I don't believe I've ever tasted a ZH late-harvest Muscat, maria lorraine. The regular Goldert is rich, floral and far from bone-dry but the sweetness is held in check by the marked acidity and bitter-edged finish. Your idea of white fish with grapefruit beurre blanc is inspired. Sat, 21 Nov 2009 16:16:04 GMT http://www.chow.com/topics/668073#5198202 http://www.chow.com/topics/668239#5198200 I have a bottle of the Red that someone brought back for me from China. I've been too afraid to try it! I remember reading that Lafite-Rothschild (or was it Latour?) has bought a property in "China's Bordeaux". Will been interesting to see how that goes... Sat, 21 Nov 2009 16:14:32 GMT http://www.chow.com/topics/668239#5198200 http://www.chow.com/topics/665608#5198175 Using "Black Doctor" (or "Black Doktor") in WineSearcherPro as the spelling, it turns out that Empire Wine in Albany carries this wine: http://www.empirewine.com/wine/bostavan-black-doktor-red/ Enjoy! Sat, 21 Nov 2009 16:00:35 GMT http://www.chow.com/topics/665608#5198175 http://www.chow.com/topics/664158#5198141 Oh, how I love the Pulltap Waiter's Corkscrew or should we say wine key.. (a little geek wine humor, ar ar ar) I remember my first one. I was waiting tables in the early 90s and my manager just got back from Germany and bought one from the Swiss Army Knife store, I made him sell it to me for $25. It had the sharpest knife on it to cut the foil, it was like angels singing when I used it. Pulltaps are the best corkscrews on the market, you can find them everywhere for $9. Sat, 21 Nov 2009 15:32:17 GMT http://www.chow.com/topics/664158#5198141 http://www.chow.com/topics/469187#5197409 Thanks Hunt, but there are no alternatives when it comes to my husband, lol. I can guess his food palate, but not his wine palate, so I don't even try anymore. If he wants something specific, I make him write down. Thank you for your advice, though =) Sat, 21 Nov 2009 02:04:19 GMT http://www.chow.com/topics/469187#5197409 http://www.chow.com/topics/658019#5197258 Don't forget some cheese with those bubbles! A little stilton, Red hawk from Cowgirl Creamery or Bellwether Farms Carmody are a few that come to mind. Sat, 21 Nov 2009 00:23:19 GMT http://www.chow.com/topics/658019#5197258 http://www.chow.com/topics/668710#5197236 Are there any that you recommend? Sat, 21 Nov 2009 00:13:38 GMT http://www.chow.com/topics/668710#5197236 http://www.chow.com/topics/668689#5197108 What are you all set to open this year and why did you choose what you did? Fri, 20 Nov 2009 22:38:46 GMT http://www.chow.com/topics/668689#5197108 http://www.chow.com/topics/664157#5196770 Try ERATH at $19. Very good. Not great. But very good. Fri, 20 Nov 2009 20:11:17 GMT http://www.chow.com/topics/664157#5196770 http://www.chow.com/topics/668591#5196255 We tasted this blind along with 11 other 2007 Southern Rhones and it was, IMHO, the star of the night. While definitely much too young to be drinking, this wine was wonderfully focused with an amazing purity and balance. Dark sweet fruits, cassis, plum and raspberry. Perfectly integrated tannins. Extrememly well structured with a long, long finish. Definitely a wine to revisit in about 10 years. Fri, 20 Nov 2009 16:07:55 GMT http://www.chow.com/topics/668591#5196255 http://www.chow.com/topics/668546#5195738 So I had the good fortune of tasting an older Solaia for the first time. But more importantly, I got an aroma that I've never gotten before: something akin to a dried chipotle, and all sorts of cooking rather than baking spices. Maybe I'm crazy, but saffron??!! Please discuss. Any ideas, comments, thoughts would be appreciated. Fri, 20 Nov 2009 07:41:19 GMT http://www.chow.com/topics/668546#5195738 http://www.chow.com/topics/668308#5195736 Nice. I'd take a Le Pupille or Moris Farms morellino over a chianti in the same price range just about everday. Fri, 20 Nov 2009 07:34:17 GMT http://www.chow.com/topics/668308#5195736 http://www.chow.com/topics/668472#5195178 Always know we can count on you!!! Fri, 20 Nov 2009 01:14:35 GMT http://www.chow.com/topics/668472#5195178 http://www.chow.com/topics/408474#5194693 Lately, whenever my travels take me through NJ, I stop into Canal Wines and pick up a case of Paolo Scavino Rosso from Piemonte. It's become one of my favorites alongside pizza and spaghetti & meatballs, and I can usually get it on sale for $14.99. Thu, 19 Nov 2009 21:27:43 GMT http://www.chow.com/topics/408474#5194693 http://www.chow.com/topics/421791#5193831 2007 Corte Gardoni Bardolino Superiore Thu, 19 Nov 2009 14:59:35 GMT http://www.chow.com/topics/421791#5193831 http://www.chow.com/topics/667592#5190365 This is a thank you - a shout-out, if you will, to both you and to Carswell. Thanks for the input on this. I'll digest your comments. BTW - get well! Hunt Wed, 18 Nov 2009 04:05:26 GMT http://www.chow.com/topics/667592#5190365 http://www.chow.com/topics/667405#5189380 I think a contrast would work better, so that's why I didn't suggest Sauternes, a sweet Riesling or a Vouvray Moelleux. The flavors are sort of similar but they may not mesh. And don't forget: Champagne/sparkling wine goes with everything. Tue, 17 Nov 2009 21:07:51 GMT http://www.chow.com/topics/667405#5189380 http://www.chow.com/topics/554000#5187263 There are some in the Sundance catalog. A set of 6. Handblown from recycled wine bttles. I bought them and love them, as do my friends. Tue, 17 Nov 2009 02:50:21 GMT http://www.chow.com/topics/554000#5187263 http://www.chow.com/topics/519659#5186955 there must be quite a few wine shops in Chicago that carry Kermit Lynch wines and should be able to get you the Bottex Tue, 17 Nov 2009 00:50:29 GMT http://www.chow.com/topics/519659#5186955 http://www.chow.com/topics/666618#5186373 I think we agree. Spritz in a wine is fairly rare. Much less common than brett, for example. But in some parts of the world, like in Vinho Verde, in my experience, it's not nearly as rare. Definitely any New World winemaker would think it was a flaw, and it's hard to tell without having the wine in your hand exactly what was going on with the TX wine, but smelling/tasting bad is always a flaw. I'm okay with spritz, it disappears pretty quickly. So do fermentation odors, so I don't worry about them too much either. Or a little reduction, which can get cleared up with a healthy does of O2. Brett and VA are there for the duration, however. A little brett is ok with me, and even a little VA can add complexity and interest to a wine. But more than a little ruins the wine. That's a big difference from a little extra CO2 in the bottle. Cheers. Mon, 16 Nov 2009 21:47:51 GMT http://www.chow.com/topics/666618#5186373 http://www.chow.com/topics/345925#5186030 Give them time. There was a time about 40 years ago when Oregon's best wine was rhubarb, then came along fruit wines, now we have Pinots and Syrah. Washington had beer, now they have Cabernet and Syrah. In both cases some of the best in the world. Mon, 16 Nov 2009 20:05:50 GMT http://www.chow.com/topics/345925#5186030 http://www.chow.com/topics/660992#5184761 i like to enjoy the wine too.my grandpa often put wine in cellar ,i dont know waht wine he has. Mon, 16 Nov 2009 10:30:22 GMT http://www.chow.com/topics/660992#5184761 http://www.chow.com/topics/562448#5184615 Mourvedre is one of my favorites. The first Big Kid bottle of wine I bought to lay down was a mourvedre for a reason. You had a lousy one. Go snag yourself a bottle of French magic! Mon, 16 Nov 2009 05:51:34 GMT http://www.chow.com/topics/562448#5184615 http://www.chow.com/topics/664358#5184460 Thank you. I have not seen it, but will look. I have to admit that I do not recall having a Chilean PN, but will now keep my eye out. I still cannot quite get my head around NZ PN's, though it would seem that they should be on the cusp, and about to produce some great ones. Maybe it's just been the samples that I have experienced. So much wine - so little time! Thanks, Hunt Mon, 16 Nov 2009 04:11:14 GMT http://www.chow.com/topics/664358#5184460 http://www.chow.com/topics/667277#5183014 No, not a spin-off alt folk band. A couple weeks ago there was a good bit of publicity over a study indicating that iron compounds in red wine are responsible for contributing to "fishy" flavors when red wine is paired with seafood. Here's one example -> http://sciencenow.sciencemag.org/cgi/content/full/2009/1022/2 Then a couple days ago I was reading the "Sake" volume of the Oishinbo books (a fantastic series of Japanese manga comics revolving around Japanese food), which suggested that sodium compounds in wines (including white wines) have the same effect (and ergo, arguing that sake generally makes a better pairing than wine, even white wine, with fish and seafood). Which prompted a couple questions -> - are there white wines with high iron content that would have the same effect as indicated in the recent study? - is there anything to the sodium theory? Yes, I know it's a comic book, which is generally not exactly a definitive source of information, but for the subjects I know something about, the books seem pretty well-researched. Sun, 15 Nov 2009 16:38:01 GMT http://www.chow.com/topics/667277#5183014 http://www.chow.com/topics/667113#5182804 Thanks to both of you for your suggestions. I've placed an order for both the SZ Forte glasses (unfortunately backordered on Amazon) and for the Arc "Chef & Sommelier" glasses made with the Kwarx technology. We'll see which one has a nicer feel, combined with toughness. I'll report back once I've seen both. Again, thanks for the help. Sun, 15 Nov 2009 14:31:30 GMT http://www.chow.com/topics/667113#5182804 http://www.chow.com/topics/579857#5182314 Now that is the nicest Ah-so/Ahso, that I have seen. It does lack some of the de-capping treatments on the handle, but still lovely. In my feeble mind, this just what the OP is looking for. Now, if I go with one of these, it will be for the home, and not for any of our travel wine-accessories, as I do not want to lose something like this to TSA! Thank you for the kind words, and also for the link to the "ultimate Ah-so!" Hunt Sun, 15 Nov 2009 03:39:50 GMT http://www.chow.com/topics/579857#5182314 http://www.chow.com/topics/666367#5181975 Agree! Thats what 've been doing for years. Free and comprehensive! Sun, 15 Nov 2009 00:07:40 GMT http://www.chow.com/topics/666367#5181975 http://www.chow.com/topics/666970#5181952 One person's "bang for my bucks" is not necessarily that of someone else. Are you looking for great wine at any price, lots of pours for a low fee, lower-priced or free tastings????? A search here for "napa recommendations", "napa", etc. should turn up info regardless, but more specifics would help with answers to this post. Here are a couple I found: http://chowhound.chow.com/topics/643916 http://chowhound.chow.com/topics/655802 Sat, 14 Nov 2009 23:57:22 GMT http://www.chow.com/topics/666970#5181952 http://www.chow.com/topics/666355#5181290 1) Never rely on supposed competitions where they don't even tell you the names of the judges. 1) Come back to me when it beats a *good* Champagne! (On-vintage Bollinger VV, Krug, Krug CdM, Krug BdN, Salon, Billecart Grand Cuvee, Billecart Elisabeth, Billecart Blancs de Blanc, Philloponat Clos de Goisses, Pol Roger Winston Churchill -- ON VINTAGE... etc) ;-) Sat, 14 Nov 2009 18:05:13 GMT http://www.chow.com/topics/666355#5181290 http://www.chow.com/topics/662334#5180442 While I have never been a big Opus One fan, I have found few that were less than very pleasant to consume, unlike others. I have just enjoyed others in that price range more. I've had many with age, and many young, and all have been OK. Were each worth the $? Maybe not, but then life is short. Still, I have a slightly broken vertical in the cellar from the '94 to the '02, including a few mags, and a dbl-mag picked up at auction. Bad investment? Who knows, but they WERE for good causes, so I do not care. Thanks for the TN's. Hunt Sat, 14 Nov 2009 04:04:57 GMT http://www.chow.com/topics/662334#5180442 http://www.chow.com/topics/666554#5179882 How about Cru Beaujolais instead of Beaujolais Noveau? I see Lapierre is sold in Ohio for $20 a bottle. Dubeauof is frowned upon by wine snobs but it can be okay. Maybe a gruner veltliner for the salad. I see Hiedler and Hirsch for sale in Ohio. Fri, 13 Nov 2009 23:11:40 GMT http://www.chow.com/topics/666554#5179882 http://www.chow.com/topics/666209#5177679 roflol Fri, 13 Nov 2009 04:53:28 GMT http://www.chow.com/topics/666209#5177679 http://www.chow.com/topics/665436#5177041 one of my fave producers. drank it the night of my 'civilized' bachelor party... (there were two) :) Thu, 12 Nov 2009 23:49:24 GMT http://www.chow.com/topics/665436#5177041 http://www.chow.com/topics/442913#5176470 Another issue that I found or did not find was any information they had on the domestic wines they were sellling. the web site is just a cover sheet with no real information. The imported wines at least have some information that you can track down. One of their major names, Derenencourt has interests all over the world. A Bdx wine, Terra Burdigala in Europe sells for $16.50. Montesquieu sells it for $36.00. The same with the other imports, from 2-4 times the price domestic version. Thu, 12 Nov 2009 20:55:20 GMT http://www.chow.com/topics/442913#5176470