Phil Ward

Yes, we're the group that often gives up on the lines, goes to the room off the bar, and orders a bottle! Phil, We're going with Jeff and Laurie. Hope to see you there...I can imagine how difficult athat event could be in poor weather...hope it stays dry. Kim Its not the rain, its the f..... humidity and heat that could be the killer. Look forward to seeing you there. Phil

I willbe there as well with representatives of Veuve Clicquot, Beringer Blass Wine Estates and some wonderful Italian wines from Opici Imports. I hope we have cooperative weather. Phil

Restaurant Maureen is my suggestion in Wildwood. Maureen and Steve Horn moved their restaurant from Cape May to WW about 5-6 years ago. Phil

<<For anyone who drinks wine with me, don’t worry. I’m not going to do that. The wine is relegated to what Marcia can drink with her girlfriends on a girls’ weekend. >> Hmm...... I gather you think that Marcia, et al, haven't got a clue about wine so..... Phil

Ooops It's at Tastings (Wegmans - Pittsford, NY) this evening It looks like a small venue (30-35) but there will be a few Rochester winos in attendance. I'm looking forward to talking a little to Sherwood Deutsch of Century Liquor. He probably has more burgundy that he's forgotten about than most wine store have seen. GordonCooks, If you see Sherwood, again, tell him Phil Ward, formerly of Lauber Imports, says Hello! And also to Mike Misch. His "closet" behind the office astounded me every time I was privileged to go in it. Truly amazing inventory of French wines.

Two very fine folks I know are MW and they are serious but also wonderful people. Maybe it has something to do with living in the Seattle area: Bob Betz (formerly of Stimson Lane and now a consultant to them and owner of his own small family winery) and David Lake (winemaker for decades at Columbia Winery.) I have known David for almost 20 years and Bob for almost 3 and have always had fun and educational times with them. Although I do know others that take themselves way to seriously. Just my $.02. Phil

New GM and partner is Tom Britt, formerly of The Frog and The Peach. Give him time on the service as he has only been there about a month. Phil

I wrote my monthly wine article on 6 wineries I visited last Fall in the Central VA area. I would be happy to send it to you as a word document. Although Horton does make a good to fine Norton, I think they also have some problems with over the hill wines. Just my $.02. Phil

Mulchay, This is a wonderful wine from a great estate and a fine vineyard. Some German Rieslings do have a small amount of spritz for a few years after bottling. That is one reason, I feel, they age so gracefully. If you can afford it, buy a few more btls and put them away in a cool dark place. Re-visit them in about 3 years and I think you will really enjoy them especially on a balmy spring/summer/fall day or evening. Phil

Its all about distribution channels. Bingo! Sometimes I wonder when this conglomeration of our business will end? Maybe I have answered my own question by stating "business" as it seems to be occuring in all businesses worldwide. Two more examples: Comte de Lur Saluces is "retiring" from Yquem; Mouton, Drouhin and Torres have formed an international marketing and sales company. I feel lucky to work for a family owned company. Phil

Rosie, Yes Sandy and Joe are still there. In fact I saw Sandy and their daughter out for a stroll last evening. I will not comment on the reviews as these fine folks and quality oriented restaurateurs are good customers of mine as well as neighbors. Phil

CRaig, Lucky you to have spent time with "the man" who said vinifera could work in the Finger Lakes. The quality of wines coming from this area has improved dramatically over the years and it is due to his jump starting the thinking that fine wine can work in this "terroir." You just need to find the right spot to plant and work with what nature gives you. Phil

phil is this the same thinking as letting a champagne sit on the lees? edited to say i'm more familiar with beer brewing since john has homebrewed and his one attempt at wine making was - um - interesting? <<is this the same thinking as letting a champagne sit on the lees?>> Suzi, Similar but different. The lees in champagne as do the lees (dead yeast cells) in wine also add complexity. When filtering wine, you do remove characteristics in the wine that make it more complex. Phil

Actually, as an unfiltered wine, it may age better than one that had been filtered as filtration sometimes, if not always, strips some of the "good" stuff in wine. Personally, I have about 4 bottles tucked away for about 3-4 years in my cellar. I think this wine will improve with some age. IMHO, of course. Phil

I could be wrong but I remember asking what year and was told '03 because they didn't have enough '02 in stock for us to drink. To all, The Eroica was 2003 as 2002 is now sold out at our warehouse. You may find 02 on the shelves and wine lists and it is drinking nicely. If you want 03, just ask your local retailer to speak with her/his ABD sales rep as it is in stock (6 pack cases.) Phil

Tommy, Yes it should benefit from some aging in a good cellar. But, it does drink so nicely now, it may be difficult to sit on it. I suggest, of course, buying a six pack case, put four down and drink the other two. IMHO, of course. Phil

Sad to see Dick Peterson, famed CA wine maker and on-line friend, was unable to rescue this once fine winery. I guess he is finally ready to semi-retire and continue to consult. Phil

Rosie, Thanks for drinking one of the wines I distribute, Cloudy Bay SB. The wine list is focused on American wines with a smattering of international selections. Pricing is generally fair, they have a good selection of wines by the glass at good, not enormeous, mark ups. They are also constantly looking to add new and interesting producers. If anyone else goes, please tell us what you think of the wine service and knowledge level of the staff. They are always doing staff training on wine and I would like to know if the information I, and others, spew forth sticks or.... Thanks, Phil

Katie, That is why I attempt to do wait/sales staff seminars as I hate this type of description as it is not even close to what I know of these two wines. As to your "tasting" note on the Chateau St. Jean Chardonnay, Sonoma, I find it a bit disconcerting as this wine is better than most water I have had in my life time. It may not be in the same style that famed former winemaker Dick Arrowood established in the 70s and 80s but it is still quite a good value at SRP of $12.99. As to Canyon Road, I have not had it in a couple of years and can not comment on your "tasting" note. Phil

Rosie, Thanks for the review. You left out an important element, imho, of any restaurant review, the wine program. To me, this is as essential as the decor, service and how good the food is. Sorry, I am in the wine business and a former chef and know how important the food and wine are in concert. Phil

Norton is a great grape and does extremely well in VA and Missouri. As to growing Vinifera in Missouri, I think the problem lies in the difficult winters and the humid summers and possibly soils, too. Norton seems the ideal red grape as it is very winter hardy and sheds the summer heat easily. Plus its indigenous to the region. Over the years of my tasting the grape/wine, winemakers seem to have been able to tame its tendency to make astringet wines. The fruit aromas and flavors are very intriquing and the wines seem to age well. Support your local wines and wineries! Phil

Here, here on this choice. It opened my eyes the first time I tried this combination. Amazing especially with a Gewurz that has just a touch of RS yet balanced acidity. Phil

In Margate: Mojo's or Tomatoe's Opening in Somers Pt in the old Waterfront lacation in mid May: Sails (same operators as Mojo's) In AC: Dock's Oyster House or The Borgata Casino Restaurants (they are usaully very busy on Fridays and Saturdays) In Cape May: The Washington Inn, Pelican Club, The Blue Pig at The Congress Hall Hotel, The Virgina Hotel(The Ebbit Room) and of course multiple BYOB's Phil

"I spokw with the "Laurel" brother, who was shuffling around. He was so warm and friendly, answered my questions, " That was Joe and the other brother is Emil. They are wonderful GENTLEmen and will try their best to get you what you want. It is one of the last of the type, imho, in the this fast paced world of Super Market, so called, butcher shops. Enjoy them while you can!! Phil

Joe and Emil are wonderful gentlemen and this is an end of an era. When I first moved to Skunktown (the former name of Sergeantsville), they were still raising their own beef, pork and chickens and having them butchered. They would also bring in full sides to hang and butcher on sight. Now, as age has taken away some of their strength and abilities and with the populations relying on grocery stores for their meat, they now buy mostly smaller cuts of meats. Gone are the days (less than ten years ago) when I could request them to dry age and hang an entire strip loin for me(6 weeks) and then have them clean it up and then I could go home and cut my own size strips. They are great people who have worked hard for their customers and the community. Sadly no children or apprentices to take over for them! I try to go there at least once every few weeks for something: store made Bangers, chicken, Parmesan cheese, their store made Pate Louise, store made jerky, etc. They still will custom cut and make some speacialty items If you get to the area, patronize them and get a feel what the old days must have been like! It is still a place to trade stories, gossip and have a butcher take personal care of you unlike the grocery store experience! Phil