Search found 7338 matches

by GregT
July 3rd, 2020, 5:23 pm
Forum: Wine Talk
Topic: Okanagan (Western Canadian) Superlative Wines
Replies: 24
Views: 465

Re: Okanagan (Western Canadian) Superlative Wines

Burrowing Owl, Checkmate, Osoyoos Larose, Laughing Stock, and Nk'MIP, are making really nice wines. Fairview makes a decent Gruner Veltliner. Platinum Bench is worth visiting for the bread.

Just like any area, there are a lot of not-so-good places, but there are some standouts.
by GregT
June 28th, 2020, 11:40 am
Forum: Wine Talk
Topic: What is the meaning of your wine hobby?
Replies: 51
Views: 1761

Re: What is the meaning of your wine hobby?

No meaning and no purpose

I agree with Wes, the question is strange.

I like wine. So I drink it. That's all.

I like to read. I like chocolate. I like to garden. I like to travel. I like to visit friends. No deeper meaning to any of those either.
by GregT
June 28th, 2020, 11:35 am
Forum: Wine Talk
Topic: How to respond to, " My X (friend or relative) wants to get into the wine business. What do you recommend?"
Replies: 35
Views: 1575

Re: How to respond to, " My X (friend or relative) wants to get into the wine business. What do you recommend?"

Jay - as Victor said, you gave them the best advice already. Then they need to decide what part of the business interests them. It sounds like they have no idea at all because people don't typically decide to "get into" the business without some idea of what they want to do. Working in a vineyard is...
by GregT
June 18th, 2020, 7:14 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Sourdough Thread
Replies: 42
Views: 1919

Re: Sourdough Thread

I don't have a turkey roaster but that's genius! What a great idea.

Nice looking bread too.
by GregT
June 14th, 2020, 8:24 pm
Forum: Wine Talk
Topic: Do you chill Beaujolais Crus before serving?
Replies: 21
Views: 831

Re: Do you chill Beaujolais Crus before serving?

No more than any other red. No wine should be served at living room temp.
by GregT
June 7th, 2020, 1:28 pm
Forum: Wine Talk
Topic: Do you ever tell a friend the wine he proudly poured had died?
Replies: 38
Views: 1708

Re: Do you ever tell a friend the wine he proudly poured had died?

If he had a 2001 Barolo I would tell him. Perhaps hold hands and have a kumbaya moment as you put the wine to its final rest.

And then I'd encourage him to open something else!
by GregT
June 7th, 2020, 1:26 pm
Forum: Wine Talk
Topic: Experimental cultivars?
Replies: 6
Views: 299

Re: Experimental cultivars?

Geoff - there's a lot of work being done. As Larry said, there's work at Davis and there's also a lot of work being done in Europe. In addition there's a lot of collecting going on - Torres is collecting unknown cultivars from anyone in Spain who has something growing that is of unknown origin. So f...
by GregT
June 6th, 2020, 12:53 pm
Forum: Wine Talk
Topic: Freezing wine for storage
Replies: 12
Views: 824

Re: Freezing wine for storage

I've done it accidentally a few times. The cork does get pushed out a bit. I broke off the plug of ice and sealed the bottles. And I thawed them by keeping them upright in the fridge. When you thaw them, they stratify. The water stays on top, the heavier things sink and you can see the layers. I've ...
by GregT
June 5th, 2020, 4:38 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Venison Chops
Replies: 2
Views: 429

Re: Venison Chops

The venison showed the terroir found on my property.....delicious.



[cheers.gif]
by GregT
June 4th, 2020, 4:22 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Making meatballs: techniques for "loosening" up the mixture before balling?
Replies: 24
Views: 973

Re: Making meatballs: techniques for "loosening" up the mixture before balling?

Thanks for the ideas. I like the idea of taking a mixer to the meat just to better blend them together into a uniform consistency and, likely, un-compact it a bit. I also will try a panade. Many years ago I used to go to this dim sum place once or twice a week. The cook, owner, and some of the cust...
by GregT
June 3rd, 2020, 4:33 pm
Forum: Wine Talk
Topic: Wine Retailer Quoting a 79 Point Rating?
Replies: 18
Views: 1401

Re: Wine Retailer Quoting a 79 Point Rating?

Brings back memories of the 01 Montelena Cab that Laube scored 69.It certainly wasn’t a stellar rendition, but I had a 6pack over a decade that was good to very good. I remember that - he picked up minute amounts of TCA, which were confirmed by a lab, and the winery dug out new caves because of it....
by GregT
June 2nd, 2020, 11:21 am
Forum: Wine Talk
Topic: Rioja 2001 - Check in
Replies: 20
Views: 1287

Re: Rioja 2001 - Check in

Mike - you know you could have called! neener Hope you're good with all the craziness these days. 2001 La Rioja 904 Gran Riserva was oaky cherry juice last week. Alan - that's their style. It's always going to be that way, even with another twenty years. A lot of people object, others love it. It's ...
by GregT
May 27th, 2020, 8:47 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1382
Views: 79806

Re: It's been too long! Pizza!

Totally depends on the pizza. You can use a cookie sheet if you're making a kind of pan pizza but not if you're making something like a Neapolitan style. For those I don't think the stone works. Use steel. But it really depends on what you're looking for. If you want a crispy crust that has a chewy ...
by GregT
May 27th, 2020, 8:44 pm
Forum: Wine Talk
Topic: Modular Wine Rooms
Replies: 12
Views: 887

Re: Modular Wine Rooms

Jim - we had friends who had a huge house but didn't want to retrofit a room for their cellar. They bought a restaurant walk-in cooler which worked perfectly. Those are modular and you can take them apart when you move. And the cooling units are fixable by any qualified refrigeration repair company....
by GregT
May 27th, 2020, 8:39 pm
Forum: Wine Talk
Topic: Sweet/Dessert Wines - I Own them, but Never Open them
Replies: 112
Views: 4094

Re: Sweet/Dessert Wines - I Own them, but Never Open them

Gosh you guys - we love sweet wines. Desserts too. I made a cake yesterday. We had some for breakfast today. But sweet wines don't have to be part of a meal. They're fantastic for after dinner when you're watching a movie or something. I disagree about Sauternes and others holding up in the fridge. ...
by GregT
May 27th, 2020, 2:03 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Sourdough Thread
Replies: 42
Views: 1919

Re: Sourdough Thread

Beautiful loaves Christine.

You can make your starter more or less sour by the hydration level of the starter. I don't mind pretty sour most of the time. I can make a decent loaf but your cuts are really inspiring. Nice job.
by GregT
May 27th, 2020, 1:58 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Has anyone used an air fryer?
Replies: 26
Views: 2766

Re: Has anyone used an air fryer?

We use it all the time. The genius was calling it a "fryer" but it's really just a little convection oven. I don't like fried foods anyhow so that's good for me. You can use it without turning on the oven and waiting for it to pre-heat and then heating up the whole kitchen. We use it a few times a m...
by GregT
May 27th, 2020, 1:50 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1382
Views: 79806

Re: It's been too long! Pizza!

Thanks Mike! I’m looking to use my sourdough starter instead of yeast. Try this: 700 g flour 500 g water 140 g starter 12.6 g salt That's going to give you roughly 77% hydration which is the minimum I like because I usually use 1/3 whole wheat flour. If you're using white flour only, then you may w...
by GregT
May 27th, 2020, 12:42 pm
Forum: Wine Talk
Topic: Distinguishing Typificities of White Burgundies
Replies: 12
Views: 997

Re: Distinguishing Typificities of White Burgundies

typificities

Great word. [cheers.gif] [cheers.gif]
by GregT
May 22nd, 2020, 7:20 pm
Forum: Wine Talk
Topic: 2018 Ridge Charbono - Impressions and Lab Results
Replies: 5
Views: 468

Re: 2018 Ridge Charbono - Impressions and Lab Results

Charbono from Calistoga? That has to be someone who's counter-programming! Next time I'm up I have to try that.
by GregT
May 22nd, 2020, 7:19 pm
Forum: Wine Talk
Topic: TN: 2015 Ser Winery Syrah Coastview Vineyard:
Replies: 15
Views: 695

Re: TN: 2015 Ser Winery Syrah Coastview Vineyard:

So I'm confused now - does that mean Nicole won't get the grapes any more? Too bad you guys didn't see eye to eye on the wines, I would have loved to try them.
by GregT
May 20th, 2020, 1:37 pm
Forum: Wine Talk
Topic: TN: 2015 Ser Winery Syrah Coastview Vineyard:
Replies: 15
Views: 695

Re: TN: 2015 Ser Winery Syrah Coastview Vineyard:

I've only had a few Ser wines but I liked them quite a bit. And if I'm not mistaken, she also has a Cabernet Pfeffer, at least a rosé that I recall enjoying immensely.
by GregT
May 19th, 2020, 3:02 pm
Forum: Wine Talk
Topic: Jamie Goode: Origins of BioDynamic Farming...
Replies: 2
Views: 279

Re: Jamie Goode: Origins of BioDynamic Farming...

It's a bit too simple though. Jamie is right that the lectures were never intended to be practical farming guides but that's a bit of a red herring. Steiner never claimed that they were. Steiner was born in a rural area and moved to Vienna as a kid, where he met a mystical guy who collected herbs an...
by GregT
May 18th, 2020, 8:34 pm
Forum: Wine Talk
Topic: Graciano?
Replies: 24
Views: 1036

Re: Graciano?

Yep.

He was the pioneer doing it as a monovarietal.

Oscar Tobia does one as well.

Nothing done in CA that I've had yet is similar, which is probably OK. It may end up being like Malbec in Mendoza vs Cahors - an entirely different iteration.

I can't imagine what Krankl would do with it.
by GregT
May 18th, 2020, 8:30 pm
Forum: Wine Talk
Topic: Oregon Tasting Rooms Reopening
Replies: 29
Views: 2200

Re: Oregon Tasting Rooms Reopening

I assume no masks?

Because how do you spit?
by GregT
May 12th, 2020, 7:12 pm
Forum: Wine Talk
Topic: 2017 Halcon on First Bottle
Replies: 5
Views: 510

Re: 2017 Halcon on First Bottle

The free shipping is a great deal to NY. Just make sure they hold it until fall!

The question is which vintage you like. If you're in CA you can also get free delivery from K&L if you're in their vicinity.
by GregT
May 12th, 2020, 7:07 pm
Forum: Wine Talk
Topic: Wine pairing with music
Replies: 32
Views: 915

Re: Wine pairing with music

My wife has been wanting to do this for a while. She's a musician and has many musician friends who are also wine lovers. All different genres, so there's not a snobbism other than the fact that the music has to be good. But then non-musicians start suggesting music that isn't very good. And that's ...
by GregT
May 11th, 2020, 5:40 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Handmade Pasta
Replies: 38
Views: 1495

Re: Handmade Pasta

I'm not sure I agree Yaacov. The other day I looked at someone's baking blog. There's a reason I usually avoid those. These people probably meant well but they had something like ten pages on how to make a sourdough starter, and they had a checklist and everything. That kind of stuff is like mumbo j...
by GregT
May 10th, 2020, 6:28 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Handmade Pasta
Replies: 38
Views: 1495

Re: Handmade Pasta

Agreed. And putting it into a roller is going to do exactly what he's doing. You don't roll pizza dough because you don't want to pop the air bubbles, so you stretch it instead. But if you're rolling, it doesn't matter whether it's wood or metal. I don't get it. And at Locali's in Brooklyn he rolls ...
by GregT
May 9th, 2020, 8:34 pm
Forum: Wine Talk
Topic: I want to try some older wines
Replies: 16
Views: 1279

Re: I want to try some older wines

Tinah - Chambers is an option, as is Cellaraiders and a few closer to you like in CA.

Just don't ask them to ship now. Tell them to hold off until fall. And that gives you a lot of time to look around.
by GregT
May 9th, 2020, 12:54 pm
Forum: Wine Talk
Topic: Beckstoffer, and the problematic transformation of California wine.
Replies: 92
Views: 6220

Re: Beckstoffer, and the problematic transformation of California wine.

"the alarming convergence of two trends: higher and higher bottle prices at the premium end of the market, and millennial indifference . . . Friggin millennials! " He believed that the local wine would only reach its potential if it was strategically elevated into a luxury product — scarce, expensi...
by GregT
May 8th, 2020, 6:39 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Flour - Go big or go home
Replies: 62
Views: 2172

Re: Flour - Go big or go home

Since we are talking about flour in general, I ordered some 00 flour for the first time and was under the impression that is was super finely ground. I made a dough ball today for pizza, and it actually felt way more course than AP flour. It was almost between cornmeal and flour to me. Is that norm...
by GregT
May 8th, 2020, 6:24 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Handmade Pasta
Replies: 38
Views: 1495

Re: Handmade Pasta

We use eggs from my nephew’s hobby farm. They (both chickens and humans) eat well. The color is richer than most store bought eggs and the yolks are bigger, but I’d guess that the 50% semolina had more to do with the deep golden color of that pasta. The semolina will also give you a more al dente f...
by GregT
May 8th, 2020, 2:02 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Sourdough Thread
Replies: 42
Views: 1919

Re: Sourdough Thread

I've seen that video before. It inspired me to try some new cuts, none of which worked out. What seems to be the key here is that his crust is fairly tight and dry. He's dumped it out of a container and it's floured, which helps it dry out. That works best. If you don't have that kind of tension, ev...
by GregT
May 8th, 2020, 1:54 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Handmade Pasta
Replies: 38
Views: 1495

Re: Handmade Pasta

We make it a lot. A few keys - First, use more flour than something like a bread dough. It should be a pretty tough dough initially - don't worry, after you let it sit for a while it gets much easier to handle. Second - don't make it and try to roll it out right away. I make it in the morning and l...
by GregT
May 8th, 2020, 1:50 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Handmade Pasta
Replies: 38
Views: 1495

Re: Handmade Pasta

We make it a lot. A few keys - First, use more flour than something like a bread dough. It should be a pretty tough dough initially - don't worry, after you let it sit for a while it gets much easier to handle. Second - don't make it and try to roll it out right away. I make it in the morning and le...
by GregT
May 7th, 2020, 12:11 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1382
Views: 79806

Re: It's been too long! Pizza!

Exactly. I have it on top of a 3/4 piece of aluminum that I wanted to experiment with. Doesn't do a great job for pizza but it's great on the stovetop. So last night I made a couple of pies and took the temp of the steel in a few places. It's not even but I knew that. First pizza the steel was hitti...
by GregT
May 7th, 2020, 11:00 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Sourdough Thread
Replies: 42
Views: 1919

Re: Sourdough Thread

Milton - Are you using any whole-grain flour? I find that over 85 with white flour can be pretty difficult but you need to get to that if you're using whole grain flour or the dough is just too dry. Those loaves look pretty good to me. One other thing - there seems to be a real difference in razor b...
by GregT
May 7th, 2020, 10:28 am
Forum: Wine Talk
Topic: What wine to pair with morels
Replies: 46
Views: 1833

Re: What wine to pair with morels

Anyone that does more than adding a pinch of flour (too much ruins them) and pan searing them in butter is doing morels an injustice. I might be swayed towards Burgundy but am leaning towards Champagne. Save your sauces and risotto for chanterelles, boletes, shaggy manes, and miatake. I’ve come to ...
by GregT
May 6th, 2020, 10:48 am
Forum: Wine Talk
Topic: Today's Game: UPS vs The Mrs.
Replies: 63
Views: 2945

Re: Today's Game: UPS vs The Mrs.

I have given up that battle. We have three cases in “quarantine” in the garage and another one arriving today. I was thinking - in the garage? But then I checked the temps in NJ. Nice. I just hope those weren't shipped from CA. We had some delivered Sunday. A guy drove them down from the winery. It...
by GregT
May 5th, 2020, 5:51 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: It's been too long! Pizza!
Replies: 1382
Views: 79806

Re: It's been too long! Pizza!

Looks great David. The cheese doesn't go bad if you get it out in under 3 minutes. After that things start to change. Don't know. The problem with not using the broiler is that the steel won't get nearly as hot. Tonight I'm going to do an experiment. I'm going to heat the steel on the stovetop befor...
by GregT
May 5th, 2020, 5:46 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Flour - Go big or go home
Replies: 62
Views: 2172

Re: Flour - Go big or go home

By the way, that article about the special flour in Lyon is kind of interesting. It's way to much to get into here, but the advent of mechanical mixers and the standardization of flour in the 1900s both in the US and in Europe, particularly after the WW2, caused a lot of people to be upset. Largely ...
by GregT
May 5th, 2020, 5:39 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Flour - Go big or go home
Replies: 62
Views: 2172

Re: Flour - Go big or go home

neener

Happens to all of us!!!
by GregT
May 5th, 2020, 5:38 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: FERMENTATION Thread
Replies: 20
Views: 934

Re: FERMENTATION Thread

Good topic Linda. But pickling is different from fermenting, although I'd very happily eat those fish!! I'm OK at pickling since I kind of grew up watching my grandparents and my mother do it. But fermenting is something else. I've tried several times with Kim Chee and always end up with some rottin...
by GregT
May 5th, 2020, 5:29 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Flour - Go big or go home
Replies: 62
Views: 2172

Re: Flour - Go big or go home

He mentioned that he and his wife-an MD internist-both avoided white flower, processed foods, and red meat due Sounds like a tasting note! White flowers, red meat, and a long finish. White flour in general is a high-glycemic food like sugar so it shouldn't be a major part of your diet. But it's not...
by GregT
May 4th, 2020, 3:01 pm
Forum: Wine Talk
Topic: TN: Blind tasting for upcoming June publication
Replies: 2
Views: 211

Re: TN: Blind tasting for upcoming June publication

How do you taste these? Do you pour them all into glasses and taste side by side? Do you taste them all out of the same glass? Do you know what wines are going to be poured? There are a number of different vintages here, is that typical? In several of my groups we would have a glass for each wine. T...
by GregT
May 4th, 2020, 2:15 pm
Forum: Wine Talk
Topic: List of Hand Blown Glasses
Replies: 42
Views: 2960

Re: List of Hand Blown Glasses

nude stem zero, zieher, rona, zenology, etc, etc. can you say oversaturated niche market? How is it oversaturated? Are they showing up on flash sites that I am unaware of? Better market than tire sales, consumers love thin glasses that don’t have a great life expectancy. Yep. [cheers.gif]
by GregT
May 3rd, 2020, 2:34 am
Forum: Wine Talk
Topic: Gilman's new issue - essay on serving wine
Replies: 99
Views: 3876

Re: Gilman's new issue - essay on serving wine

Anecdotally I have the sense that burgundy is better with decanting time, but scientifically I really don't know if there's evidence that it's going to pick up materially more oxygen in a decanter than it does sitting in the bottle and a glass. There's just so much more to it. You need the right sh...
by GregT
May 3rd, 2020, 2:15 am
Forum: Wine Talk
Topic: Preferred Burgundy Glass
Replies: 78
Views: 4486

Re: Preferred Burgundy Glass

I love the traditional tulip shape of the Sommelier but it's just too damn huge. Same goes for the Zalto Burgundy and the new Conterno glass. I use Zalto Bordeaux but don't like the angular shape of it. Can't wait till the fashion pendulum swings back to round bowls. btw, who made this rule that ev...
by GregT
May 2nd, 2020, 4:16 pm
Forum: Wine Talk
Topic: Napa Valley Cabernet Bubble
Replies: 30
Views: 3641

Re: Napa Valley Cabernet Bubble

So Todd - I'm not thinking that the high priced guys are going to be hurting all that much since a lot of them have business interests that financed their wine in the first place. I think the middle guys are going to be squeezed - those who sunk everything into their winery and don't have the volume...

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