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Muscadet is what came to my mind for my tastes, but I think Sancerre or a Chidaine chenin based wine. Make it a Loire meets low country.

BTW, anyone have Chidaine’s Touraine?
Lettie Teague recommence it this week.

Neal.Mollen wrote: ↑
August 7th, 2020, 1:56 pm
bit on a few of the Gouges 375s envoyer offered today

You are younger than I thought. Must gave some centenarians in the family tree.

Any California residents get good prices on wine.com. When I looked at krug a while ago, the pricing was high for California delivery.

Has anyone bought fish from the retail online store of the Fulton fishmarket? I want to get done Ora King salmon. Browne Trading has it by its a 4 lb piece, and only me to eat it. Fulton Fish Market has half lb pieces.

A while ago I was on vacation near the Chablis region and there were fantastic chablis on the wine lists. So I gave up on wine-food matching and just ate whatever I wanted and ordered Chablis all the time. Those wines went with EVERYTHING except the salad and dessert. They were good with red meats,...

C’mon folks this is no fun at all. neener Where are all the ABC peeps? Where are my hipster Somms? I feel like Adam in the “dry” Riesling thread. Surely there must be others who find Chardonnay “generally” boring with food vis a vis other white varieties. Seriously, thanks for input and I’m glad yo...

C’mon folks this is no fun at all. neener Where are all the ABC peeps? Where are my hipster Somms? I feel like Adam in the “dry” Riesling thread. Surely there must be others who find Chardonnay “generally” boring with food vis a vis other white varieties. Seriously, thanks for input and I’m glad yo...

At the risk of not reacting quick enough, Envoyer just put out the 2017 Vaudesir, but the only two Cellartracker made me wonder (tastes "like a wime from a riper vintage").

Anyone try it?

Bringing wine into a restaurant is a privilege, not a right. As is expecting my patronage. No different from pre-Covid, they set their policy and I make my decision. For me it's as much the attitude as the cost (within reason, but I don't find $35/50 unreasonable for a formal restaurant) . It does ...

I should have reloaded before I posted. They were there yesterday.

They have some 2018, but I'm thinking of skipping that vs. hunting down 2017s.

Checked total wine, nothing available to ship in California and only La Rocca available for pickup in California. Would otherwise be a great use for otherwise useless Total Wine coupons (if not excluded0.

Wine Passion born at a Mondavi tasting, who would have thunk it!

In my days of dirinking California wine, I was a stockholder and they pulled out all the stops for those tsatings. 9 year vertical tasting of the reserve for me and my 4 friends! Classy and generous.

I remember being in europe during 2016 or so (when the 2014 vintage was everywhere) and every Chablis I tried was very fine or better. Some producers I hadn't heard of, or entry level chablis from those I knew (and of course the pc and gc's).

So I might buy more.

Envoyer has the 2014 Vaudesir in 375s at $29.99. I bit on that. I love Chablis, and I love half bottles. David or anyone else; Did you taste the Louis Michel 2014 Vaudesir? I was having my held for consolidated shipping in the fall, but they still have one and I'm tempted to get a few more.

Ordering direct is much better service here in suburban LA. If there is a mixup, the restaurant disavows any responsiblity, you get a refund, but usually about 2 hours after you expected dinner to arrive. Can happen with a direct order as well, but about 10% as often. Also, the ordering flexibility ...

Thanks!

Not sure it won't be priced double in the US, but I'll look out for it. Still not over here yet.

Sweet or dry?

Laborio is to Gelato as Katz is to Pastrami

I'm not Mark but while I really like Katz's pastrami I think the pastrami at David's Brisket in Brooklyn is better. But they don't ship. Intriguing, and a quick search says ther are others that agree with you. But location is a bit off the beaten path for when I return to NYC. Depending on where yo...

The matzo balls at Katz’ could be certified as weapons and lobbed into Gaza every time they send rockets into Israel. Heavy nasty, all bulk rather than flavor. The pastrami is overrated but edible. But yes, the pickles are good. Mark, who is your fave for pastrami? I do love Katz’s, but agree on th...

I ordered the Katz's dinner for 4 and it arrived Thursday. So far: The half sour pickles were very good (there was a choice of sour or half sour), the pastrami was great, the cinnamon babka was terrible (there was a choice of cinnamon or chocolate), the rye bread was good, the mustard was good. Sti...

For the folks that have had it with age, what is it like? Like Brian said, it's not really about the fruit so I'd be curious to hear what the vibe is like with some years on it. I loved the 2004 Clos des Briords, but it just recently started to fade : Saturday, December 22, 2018 - Drinking like a p...

Any comments on their other Hubert Lignier 1ers in 2016? I see the Chaffots wasn't esteemed by Charlie as much, I"m wondering about Les Blanchards or Clos Baulet.

I'm guessing they aren't as wow, based on pricing.

Looks like party’s over with Krug gc; price got jacked up. Oh well I got more than enough lol That got me looking--the rose halves are $110 each. Seems like a pretty solid deal to get three with a 100 off 300. They are listed at $159.99 as of today. (I'll mention that's the California price as the ...

The problem with going for the great 91 or 94 vintages, or any 96 and earlier vintage is for the most part, they don't make wines the same way anymore. Seems to me that California Cab became much more Parkerized aroung 1997, and won't age the same way.

I have a hard time drinking any liquor that is over 40%. Too overwhelming for my palate. I could dilute it myself but I’ve not found that to work well. Luckily a friend of mine was happy to take all my opened Armagnac and Bourbon that didn’t appeal to me. Works very well with cask strength scotch, ...

Agree on Riservas. Except older Biondi-Santi and Ciacci Picolomini ( a favorite of mine not mentioned above). (Perhaps newer Biondi-Santi, haven’t had any)

Sarah, any favorite vintages that are $300 or less (or $200)?

Thanks in advance.

I thought it was made with Orange Hi-C. But haven’t tried it in 55 years.

We have 12 pounds of blonde morels arriving tomorrow from Oregon, as foraging in Philadelphia is not recommended. We'll be sharing about half of them with friends and family, keeping 5 lbs for ourselves. How did you find the blonde vs. the traditional? That's what they seem to have in stock now. An...

I think one's palate becomes conditioned to things in their diet.

I eat meat very rarely, and drink a fair amount of red wine with fish. Delicious. Never makes the fish seem metallic to me.

I would have an aged Chianti with taglietelle and porcini mushrooms - as I did last fall when I was there.

Mark Golodetz wrote: ↑
June 3rd, 2020, 6:07 am
Lately I have been on a quest to find VCC 2014; it is now at four cases, the largest single holding in the cellar. Yours?

Birth year wine for someone?

I figure that wine won't be coming around for another 10 years, but maybe you are younger than your avatar.

My guess is if it’s hurting on the way down, the esophagus is already sore from a prior reflux event. It’s stomach acid that does the damage.

I’ve had a drink burn in the way down after having a reflux event the night before.

Both alcohol and carbonated beverages are known triggers for Gerd. How much did you have? How big was the meal? How much time between the champagne and sleep? If a small meal, and only two glasses, we’ll before bed, then it may be a trigger for you. If much more, then you might just need to be moder...

I will also check out the company match.

And while a raffle ticket is nice (as is a lottery ticket), I was motivated by Charlie's unselfish, inspiring, classy action. Thank you Charlie, for helping bring out the better in us.

Very classy Charlie. I'm in.

What's the difference between the ne you mention and their Felsenberg Riesling Trochen? The GG bottling has the "best" grapes, or grapes from the "best" vineyard parcel(s). A producer cannot make a GG and a pradikat designated dry wine (e.g. spatlese trocken) from the same site. So the tier down fr...

What's the difference between the ne you mention and their Felsenberg Riesling Trochen?

Not sure why you would rather recork with a regular cork rather than Coravin, but that’s the perfect situation for the Repour bottle stopper.

If you get either a coravin or Repour corks, you could easily open two or three and have them over the course of a week (coravin better for more than two times from a bottle).

Not enough time for tomorrow but always good to have something for the extra wine.

Sorry, I meant I don’t care for copper river sockeye. Copper river king is the tops.

To honor this thread, I think I will order some cheese from Paris and open up a Weinbach SGN.

Thanks. I’ll scope out the nearest one.

Sadly the Bristol near me closed a couple of years ago.

In Memorium Patrick Bize (1952-2013) For the Flannery zoom chat yesterday, I wanted to do something special. Given that it was Memorial Day weekend, I opened up a 2007 Simon Bize Latricieres Chambertin (via Coravin). I met Patrick Bize one afternoon visiting with a fellow Board Member. I'm guessing ...

Sockeye doesn't do it for me, even Copper River. Gotta be king.

My local market said they aren't carrying it because of the price (they used to in prior years).

Same here. Have 33 bottles of port, 24 of sauterne, 7 SGNs, A couple of Vendage Tartives,5 sweet Loire, a couple tokai, a few misc sweet (tirecuil) Probably open one every three years. Primarily due to blood sugar concerns. I am also limiting my intake so it likely means one less glass if burgundy. ...

Thanks Scott! Sounds tasty.

Here in the hinter-burbs, no such hi end options.

The ones I got were sealed one pound packages, making the freezing option easy. Free shipping over $100, so that's basically 3 lbs of meat. One for now, two for the freezer.

I enjoy both Pieropan and Mucadet (particularly Peppiere Clos des Briords) but Soave isnt what I would call high acid . (Good acid, yes).

Coming from someone who loves high acid whites.

Do folks use the bottle sleeve with the Coravin?

I haven't bothered, wondering whether that's unwise.

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