Phil Ward

Brad says: <<Fred Franzia had been fighting the law which required wines with "Napa Valley" on the label actually be made with grapes from Napa Valley. His latest venture, Napa Creek, does that. And he's selling it for $3.99 a bottle. >> Brad not in NJ. We wholesale this and SRP is $9.99 or a bit less, maybe $7.99 to $8.99 with discounts. Phil

Sackville, Congrats!! Just an FYI, since you passed with merit, <<Gruner Veltlinger >> is spelled: "Grüner Veltliner" All the best on the next step on the path to MW. Phil

The Tewksbury Inn in Oldwick. About 15 minutes away across the country roads. Fine food and fine wine list Willie's Tavern 10 minutes south on 206, Bedminster, left at light. Casual upscale tavern fare Many places in Somerville Verve, Wasabi Asian Plates, The Melting Pot and numerous BYOBs I hope you enjoy the LPGA Match Play. Hamilton Farm GC is a magnificent golf course in a bucolic setting. Phil

<<Phil! That's a great wine--wish I was there to enjoy it with you (we'd have to open another half though!) I have been thinking that it might be a nice tasting to feature the '99 vintage in Oregon and look at the Shea vinyard particularly. >> JohnL Actually it was a full bottle and I left the other half for the next evening. Still quite fine. The Shea Vineyard is drinking beautifully and should continue to improve for a few years. IMHO, of course. Phil PS: As to spitting, conducted a Banquet wine tasting with an acct. yesterday and in the course of an hour we tasted about 16 wines and all were expectorated due to my 1.5 hour commute home. Then for dinner, my wife and I enjoyed a bottle of Ballentine Vineyards Syrah 2002, Betty's Vineyard, Napa.

<<In the end I live by those words from a great wine taster: "A man's got to know his limitations!" >> JohnL, These are words I try to live by daily. Just finished about a half of a bottle of Panther Creek PN, Shea Vnyd, 1999 and not a drop was wasted down the sink. All down the gullet with a lovely lentil soup enhanced with garlic and herbs. Yum!! Cheers to all, Phil

<<Phil--"in the thousands" really? You and jbonne need to lighten up a bit-i think.>> JohnL, 20 + years in the wine business plus attending multiple day wine competitions, sales meetings/presentations, etc. Plus, some times at home, when I am considering a new winery for the portfolio and they send multiple samples, I must spit. Although, I usually find a couple of wines to taste/consume with dinner!! All in a days work. Phil

<<if you want to go to a tasting to drink a bunch of wine and get a buzz on, have at it. all i ask is: (1) be able to leave the venue standing, and (2) don't stand in front of the dump bucket. >> Here, here. The number of tastings I have attended over the years is in the thousands. Without fail, there are always attendees staggering about as well as standing in front of the crachoir just when I need to use it. And they look at you like you have committed a crime when you expectorate the fine wines. I have a job and a life to protect. Phil (a confirmed and devoted spitter)

Had lunch yesterday. Nice green salad with hints of finely shredded/chopped and lightly candied ginger (I think), monk fish medallions with potatoes, bacon, herbs and a lovely fish scented sauce. And then Chef Bruce Lefebvre sent out a complimentary cheese course that was a world tour of beautifully ripened cow, goat and sheep products. (I guess the wines I plied him with at a benefit tasting last Thursday worked.) As always, the F & the P is one of the most consistently great restaurants in the state. Kudos to Betsy and Jim, GM Jim Mullen, Chef Lefebvre and the entire staff for continuing to create great food in Central NJ. All of the above, imho. Phil

In response to the quote, Rosie is correct about the number of selections. But wrong about the owners collection. He did by wines at auction to flesh out the list that we, American BD, cleared for them. All of the wines were bought over the past 18 months from distributors and held for the opening. I have not eaten here as yet but I have done a wine education seminar. List is thoughtfully put together, quite expansive in its breadth, priced very fairly and many wines are bargains in comparison to other "fine dining" mark ups in NJ and especially NYC. Just my $.02 Phil

It stands to reason that if thse NJ restaurants that are serving as "outlets" for NJ wineries and if there is a designated location under lock and key disignated as the "retail outlet" then these "retail outlets" would be recognized as separate entities from the establishments in which they are housed. In accordance with such, the restaurant itself would be a BYO and the winery would have no bona fide affiliation with the restaurant. Further, you'd be buying wine from the winery separately from having dinner at the restaurant. Regardless of where you buy your wine, whether it be at the winery or any other location, the restaurant itself--having no liquor license of its own--would be bound to the policies of BYO. Any corkage fee charged would be illegal. Just one man's interpretation. ← I agree with the above intrepretation of the NJ ABC law. Phil

Okay here is the story: They are working with a NJ winery. The law permits, via the farm winery act, a NJ winery to have up to 5 or 6 outside outlets to sell their wines. Hence you will probably see, in some BYOB restaurants signage reading "we sell NJ wines" and they designate a small space as the "retail outlet". It usually has a lock and key on the door so it becomes legal. As to corkage in BYOBs I have never experienced it but... Also, many high profile licensees have begun a BYOB night or allow customers to bring "special" wines with limited or no corkage. Hope this helps? Phil

Okay, There have been many places mentioned but what about Le Champignon near Head House and many of the off shoots it spurned? I think half the employees of this place at one time had restaurnats in and around the city. I cut my young teeth on the food that Rene and the team turned out. Made me want to become a chef (10 years) and inspired me to read about wine (wine business for over 20 years) of all types. Ahh fond memories and also many nights I forget. Phil

Well decided to try a couple of cellar favs in the last couple of nights: 1988 Le Vieux Donjon CdP Rouge- Holding up nicely, color is still quite deep, had to coax the aromas for the first 20 minutes or so, but then it exploded with loads of violets, red fruits, hints of provencal herbs mixed with a touch of the local terroir. The palate was nicely integrated with the above flavors and the tannins were definetly resolving themselves. Drinking well and will hold the last couple of bottles for a few more years. 1993 Chave Hermitage Rouge- decided to decant this one as I knew it might throw a bit of sediment. The color has begun to lighten just a bit. Again had to coax the aromas but about 45 minutes in they also came gushing out. More red fruits, a bit more of the terroir driven aromas from the hillside vineyards, a very light touch of bacon and violets. The tannins, fruit and alcohol are all balanced nicely and I am pleased I still have 1 btl left. Certainly seems to have another 5 + years of life left before peak, IMHO. This wines was great with herb rubbed duck breast. Phil

Andre, Thanks for the TN. I have a few bottles and will have to try one soon. Phil

I am heading to The Palm at The Qtrs at The Tropicana on Thursday night and will report back on that experience. Phil

Rosie, I have no idea as the winery paid the tab. Sorry. Phil

yes, I went on Thursday night with a group of about 15 and had a private room behind the bar. Had some nice HDs including a lovely Foie Gras dish. Dinner was prix fixe and no choices but all was prepared nicely. Did not see the wine list as we had brought our own from one the wineries we represent. I know they have a well rounded list from all I have heard. The space is quite attarctive although I think it might get loud due to the high ceilings and not much accoustic cushioning. I would go back. Phil

Kim, Glad you found everything better. From a 4 to an 8 ain't all bad. A few things I always keep in mind about The Lawrenceville Inn and Scott: We are in Central NJ; a country house with small rooms and two floors for staff to negotiate; a tiny kitchen working space in comparison to Rats/Ryland/Nicholas/Doris and Ed's/ Fromagerie/ Perryville Inn/Harvest Moon/ Bernards Inn(to name a few I consider quite good in Central NJ), etc; a small kitchen staff compared to the previous list; and lastly BYOB. The owners, Scott, and the staff seem very committed to fine dining in a casual/comfortable and yet elegant space. They do a very commendable job. I will always recommend them when asked. All of the above, imho. Phil

If you are in the Rumson/Red Bank area, please don't forget Doris and Ed's in the Highlands, less than 15 minutes from Rumson. Jim Filip and his staff turn out a great meal, fine service and the wine list is one of the best in NJ. IMHO, of course. Phil

Linda, As to dining: The Quarters at The Trop now has: The Palm Steakhouse, PF Changs, Carmines (casual italian); Cuba Libre and a few more. Have fun Phil

<<Château D'Eau Winery >> And this tag line is the funniest of all for those who know the French love of word play at the towers that dot the countryside. Hmm.. are you from time to time ameliorating your wines with a bit of Eau?? Happy Holidays to all and thanks for the grins. Phil

Having been raised in Phila, been a chef, run a steak and hoagie shop in VA with a Phila baker as a partner, THERE are NO Philly Cheesesteaks or Hoagies outside of the Phila area. Its all about the bread. Just my $.02. Happy Holidays to all egulleters. Phil

Just thought all of us should be aware of what is transpiring in regard to this topic: http://www.cbc.ca/cp/business/041214/b121402.html Phil

Camper, Service was attentive, relaxed and you could tell they know what they are doing and yet having fun, too. Phil

Food Alert! Is Chef Scott Anderson creating some of the most imaginative food in NJ? Is this fine BYO under the radar? IMHO, yes to both questions. Last evening, Saturday, my wife, I and two friends had a fine night of food and wine. We all did the "not so classic menu" at $78 per person. There is also a "classic menu" at $58 and an a la carte menu. The menu we had was: Baby romaine caesar with tempura anchovy, queso fresco croutons and broken dressing; nantucket bay scallops with celery root puree and mousseron mushrooms; seared skate wing with salsify, brussel sprouts, juliened apples and beurre noisette (on the a la carte menu but one of our guests expressed interset in trying it); langoustine on a bed of sheeps milk yogurt, julienned apples, roasted salsify, curry oil and topped with a seared shaving of pancetta (also not on the menu but Scott wanted us to try it, it was Spectacular!); european turbot with pumkin puree, tokyo turnips and fried cilantro and a cilantro oil; seared foie gras with poached quince with mulled wine sorbet; sweet chili glazed duck with honshimeji mushrooms, soybeans and a rilette gateau; a trio of artisinal cheese (a bleu, epoisse and cheddar) (Scott did a lovely dijon mustard tuille with the cheddar that was wonderful); dessert was a panna cotta with coconut tuiles, mango coulis and guava. The wines from my cellar: N. Joly Coulee de Serrant (Chenin Blanc) 1998 with the first couple of courses Brocard Meursault 1998 with the next few courses Bertagna Clos St Denis 1993 with the Turbot and Foie Gras Ch. Musar 1994 (Lebanon) with the duck Ch Peby Faugere 1998 with the duck and cheese course Alois Kracher Nouvelle Vague TBA 1999 with the panna cotta. Excellent meal! Here is the web site and Scott changes the menus regularly and the web site usually is not updated as fast as he changes them. http://www.lawrencevilleinn.com/ Phil