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Rioja!

Muga Prado Enea Riserva as well as those already mentioned. Montecillo (a lower cost producer) made several from the 80s that were great.

As I said , it would be a fun tasteoff.

What would be the best dish to judge? If you could get top quality, I’d say something like clams in white wine (Manila clams perhaps). But I love clams.

I cook with premoxed white burgundy premier and grand cru from great years. I’d be surprised at anyone who could tell that from not premox or not Bourgogne. Especially in the dishes that came to mind (shellfish). it would be fun to test it out if there are folks who claim to be that discerning. some...

One tasted early 2019 was very nice, one out of a 375 last December came across as too Grenache-dominated, even though i think it had a standard amount of Mourvèdre for Beaucastel (unlike the Grenache bomb 98 which never developed the complexity I was looking for). Too bad as I have over a case of 3...

There were so many great Barolo vintages between 96 and 01, not to mention 04, 06, 10 etc.

Curious if any of the long time collectors see 2016 as clearly at the very top of vintage rankings. I like my Barolo well aged, and have a fair amount, so sitting in the sidelines.

Great for dried peaches.
Great for Jumbo cashews.
Good for organic persian cucumbers.
Wine, no. Unless you are at a very low price point. Sure there are stories but usually can go better buy buying value wines from wine stores that know them

After trying , they have been repurposed as special use mouthwash.

Robert Dentice wrote: ↑
October 11th, 2020, 10:35 am
Nice group of wines. I am surprised that you rated the Keller and Dönnhoff equal and that they all got exactly 93 points : )

I think it's deliberate and an attempt to make a point (although I think unsuccessfully)

If Krug MV is considered an all time QPR, I am playing in a different world.

Love the wine but $150 is a great price for it and it’s hard for me to say it’s clearly underpriced for the quality.

So sad, thanks for sharing Merrill.

TimF wrote: ↑
October 9th, 2020, 8:48 pm

Ethan Abraham wrote: ↑
October 9th, 2020, 1:11 pm
Don't pigs sometimes eat meat? I imagine it is not part of farmed hog feed but maybe wild boar, etc?
Anyone remember Deadwood? Those pigs ate everything.

Carnivorous pigs in cinema
Deadwood- Wild West pigs
Silence of the lambs - Corsican pigs
Snatch -cockney pigs

It’s hard to find Indian food that’s a cut above; I really enjoyed Bibi Ji (Rajit Parr’s place) and am going back next week.

Zaytoon sounds like one to try!

Lovely note, and great to see you posting here!

Stay safe!

Jay Miller wrote: ↑
October 9th, 2020, 7:26 am
So Sarah, I think the answer to your question is "almost no one".

And the ones that don’t are prouder than the ones that do.

Beets are great!

(Try beet hummus at Whole Foods if you are a beet fan).

I hear you, and I understand. Do you feel diners who order water, soda, tea, or coffee should also tip more, to make up for the fact that they're not ordering more expensive (alcoholic) drinks? <--- sincere question. No, because there's no potential lost sale there for the server - just like the pe...

I have a $100 off $250 banner, from a prior referral code. Is there a coupon I can stack with it ($30 off $100)? I don't even see a place for a promotion or discount code. There is Rakuten at 5%, but if I have to buy 2 krug for $380, I can get it for 2 for $266, ok price but not a big enough deal to...

Seems like the Krug is $10 more than last time.

If a server doesn’t charge for corkage shouldn’t one point it out and insist on paying it? Do restaurant owners or GM’s give servers the flexibility to not charge corkage whenever they please? I honestly had never really thought of it, but all the discussion about Potential lost income if you choos...

If you are comparing BYO to tee totalers, then not necessarily, as the BYOers take much more time at the table (same restauranteur who told me that doesn't serve espresso (just coffee) as he felt expresso drinkers linger more than just coffee drinkers). So maybe more money per table on a Tuesday but...

Goldbelly really works for R&D when you order large like you outline. Shipping costs goes up much slower, so things like dried fruit can be put in cost effectiely as well as the perishable stuff. For a big order, shipping is maybe $30-$40 less than R&D direct.

Wexler's in LA smokes there own lox. Very good.

Now I’ve learned all Acme isn’t alike!

I knew you had Dan (as have most of the locals).! My only difference from your perspective is that I prefer the Gaspe.

Ess a Bagel gets their smoked salmon from Acme.

I looked at that, and love Ess a Bagel, but a two day old bagel seemed like it would show its age. Freezing fresh bread works, but weren’t these notably below one bought fresh? I am bummed if they aren't still warm from the oven when I get them home. (The SWMBO lives just a few blocks from Ess-A) t...

The main reason we do it is for collectors, your wine is more fun to drink than would the same wine at the restaurant, because it’s yours. (Not saying you dupe the list)

I have gotten many non-corkage freebies without a corresponding issue for which they are trying to make up. Maybe less than half the freebies, but not insignificant. Perhaps that’s why we think of it differently.

Ken Strauss wrote: ↑
October 2nd, 2020, 11:25 am
I used it for Ess a bagel a few times and was superb.
Used Amex $10 credit also.
Highly recommend.

I looked at that, and love Ess a Bagel, but a two day old bagel seemed like it would show its age. Freezing fresh bread works, but weren’t these notably below one bought fresh?

If they say you are getting a free dessert, do you also worry about those issues? How about If they give your party a free drink while you wait to be seated? Absent a reason not to, I assume they have the authority and discretion to do so. No different than free dessert. If they have the authority a...

But at different RS. The inherent sugar of the same grapes will either convert to alcohol or stay sugar. Exactly my point. You can't just talk alcohol levels without also mentioning RS. If you assume RS is close to 0 then you can approximate the alcohol level of given grapes. The post you replied t...

Yaacov's list seems reasonable, but I'd point out that its the blinkered perspective of a wine professional in a high end environment. Perhaps in that rareified world every time corkage is offered it really is cannibalizing a supernormal profit from the wine list, but in more typical situations jus...

1. corkage is a hospitality benefit extended by most restaurants - treat it that way. it's not a right. it's not a way to save money, even though that might be an added benefit. 2. there is zero connection with corkage fee, if charged, and the economics of the restaurant. so don't even think about ...

Aren’t both Trochen and GG vinifird dry?

If the have different alcohol levels, and the are from the same grape, doesn’t that say you can’t tell the ripeness of the grape by alcohol content? It is there a conversion scale for trochen that’s different from GG?

In general, better to order directly from the shop. For exmple, I have used it for Russ and Daughters a few times. But I always want to request "center cut" and "big, beautiful slices" for lox and "private reserve" for smoked sturgeon. I can do that on their site or call them up to modify an online ...

Thanks Martin! From what I’ve tasted so far, it’s fairly heterogenous indeed. Still from the examples I quoted, I would have expected slightly higher scores, given vineyards and reputations. The Hermannshöhle got 18 points from Jancis (she tasted herself). The highest scoring GG was Emrich Schönleb...

The Hermannshöhle got 18 points from Jancis (she tasted herself). Good to know, as I am not a subscriber of the Jancis Robinson newsletter or board. Last but not least, for me the real stars are the Ortsweine in 2019, high-quality, available and relatively cheap, around 13-18 Euro in Germany. And d...

Great news Merrill! Hoping that today brings progress on the fire and good news to those impacted. Here in SoCal, I evacuated two years running (2018 and 2019), so I know a tiny bit of what you are going through. Five years ago, I couldn't imagine something like Calistoga on fire. Now it's a visual ...

Neal.Mollen wrote: ↑
September 27th, 2020, 7:12 am
None

Ditto, on just the name.

If Mugneret- Gibourg or Dujac bought Oregon Pinot Noir and started a label, I wouldn't be interested. (If they got hold of an established PC or GC grapes in the Cote d'or, that's another story).

Fun timing. Spoke with Lara at Schloss Lieser recently. She loved the 2019s and said it reminded her of 2015. Harvested 40% less than 2018. Hmm, 2015 is nothing like 2001. Just for my education, how so? If Lara is saying it reminds them of 2015, I may hold off buying from them this vintage. Do folk...

I assume becasue it's in the fridge, amber is no better than clear?

The fact that statistically it doesn’t seem that people are rating it on an absolute basis doesn’t mean theiy aren’t trying to. To do it otherwise renders the comparison meaningless, as in general you cannot distinguish class from price (chablis Village vs premier cru or Zinfandel vs. Cabernet). And...

Some CellarTracker notes seem to suggest drink up. Being that o still have a case and a half between the three 01 bottlings (CSH being the third), I hope that’s wrong.

I like my Barolo old so not too knowledgeable about the last decade’s vintages but has Giacosa fallen that far?

Anyone know the Residual Sugar in Halgen and Fruhtau 2019?

Nice notes, thanks. I forget where but they were a great deal and I got a bunch of these two along with the CSH.

You should get a Basil Medal of Honor for advancing the enjoyment of Pesto!

Treat yourself (post-Covid) to a trip to Genoa and Cinque Terre as a reward !

I also was thinking Assyrtiko (Sigalas in my case) and then I scrolled down and saw it worked will. I'll have to try the Argyros.

Mike C. wrote: ↑
September 23rd, 2020, 12:26 pm

Barry L i p t o n wrote: ↑
September 23rd, 2020, 12:23 pm
Last year of Burt's direct winemaking, no?
Thought it was 1997 (http://www.princeofpinot.com/article/1795/)

Right you are!

Blake, I remember the 96 as being the last great W-S Allen in a long line of great ones. Don't remember 97 being in line with the prior ones, but maybe it's my memory?

Last year of Burt's direct winemaking, no?

In Germany he is one of the few new talents who entered that group of really esteemed estates in a few years. He became member of VDP (not easy in Mosel), auctions in Trier's Großer Ring, gets high ratings, sells at high price. He is not an inside tip any more. All this with wines wich are not that...

Will you be storing cheap wine only? Otherwise, I wouldn't go cheap for storing wine where long periods might go by without anyone noticing a breakdown.

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