Phil Ward

I think most posters, here, would agree that one does not have to pay $100 or + to get a great bottle of wine. Certainly, if you want/need the top Bordeaux/Burgs/Cult Cabs, etc., then you will certainly pay over $100. Personally, my days of overpaying are done. Do I miss the opportunity to have these great wines in my cellar? Maybe. But then I look around my cellar and see the Rhone/Spanish/Italian/CA/Australian, etc wines that I bought two to three bottes of that are equivalent to $100 and I know that I will probably get as much or more enjoyment from those bottles as I would have from just one bottle of Chateau/Domaine ..... Just my $.02 Phil

Recently had the 86 out of 1.5 litre and it was superb. 89 is wonderful, too!!! Phil

Look also for Rainoldi from Valtellina. Phil

Mure Gewurztraminer 1990 with some nicely aged Muenster and some crusty bread. Perfect match 1986 Laurel Glen Cabernet Estate 1986 (1.5 litre) with a roated rack of grass fed veal, with sides of roasted beets, sauteed spinach and a puree of celeriac and potatoes. The Cab was drinking beautifully and I wish I had about 6 more mags in the cellar. Finished off with a Clos de Paulilles Banyuls accompanied by a small scoop of vanilla ice cream and Bosco chocolate syrup. Now of course we should have had a chocolate dessert. But what the heck, we had just finished watching a laugh out loud movie, Saving Grace, and I figured what the heck, a little Banyuls for some more fun. Phil

With this dish, I sometimes serve a chardonnay, riesling or a pinot noir. Phil

Rosie, I am happy to talk about the wines and also want to keep Lou's dinner social rather than too educational. Phil

Lou sent me an e-mail and I will begin working on the wines with him next week. I am in for One person for the dinner. Phil

I agree with Rosie if your family lives in Sparta. Go to Zoe's as it is close and the food is supposed to be quite good from all reports. Phil Ward

Every restauranteur I have spoken with over the past week and a half has said they are booked solid for this evening and consumers are still calling trying to get a res. At least with the option of Friday or Sunday, the consumers have an option of a "weekend" night to dine. Of course, the added bonus this weekend is the long weekend for many due to President's weekend. Having worked in restaurants, personally, I avoid this night, Easter, Mother's day, etc. for a dining experience. My advice, stay home, cook a great meal togehter, enjoy a fine bottle of wine, rent a movie you enjoy, ..... Phil

It may be difficult to find anywhere that can accomodate you on this Hallmark/florist industry holiday, especially on a Saturday night (double whammy). Sophie's Bistro is casual french at 700 Hamilton Street, Somerset, NJ just outside of NB heading towards the Amwell Valley. The restaurant is about 10 minutes from the theatre. I spoke with the owner yesterday and I think he said he was busy but maybe an early reservation might be possible. Phone: 732-545-7778 Enjoy the comedy of Jon Stewart. Phil Ward

Tom, Its always a safe bet as they have a wonderful chef, a great wine program and the setting is appealing. Have fun, Phil Ward

As to walking the "grounds" , go before or during or after. It's well lighted, bundle up, if necessary, and enjoy the experience that Seward Johnson has created for all to enjoy. Phil

I concur on the Pierre's suggestion. Phil

<<Anyone have any experience with these? >> Yep, lucky to have multiple vinatges in my cellar and love all of them. Alejandro is a remarkable person and I miss selling his wines now that I no longer work for his NJ/NY distributor. Phil

A wonderful restaurant and superb sculpture park. Here is the web site:Rats Enjoy the experience. Phil

Suzilightning, The low prices you quote must have a been a few years ago as our wholesale is around $17 in NJ. It is expected to go up again due to the importer's increases and the Euro vs. Dollar exchange rate!! Phil

Having cut my teeth in the Old PLCB stores (walk up counter and clerks who did not have a clue), there is now vast improvement as to selection, availability and they are even opening a handful of stores on Sunday. They have a pretty good web site: PA Wines and Spirits And they are the largest single buyer of wines and spirits in the USA as an entity 'cause everything goes through the PLCB. Phil

If I do the M/U of 50% which is "normal" retail, it is $25.49 in NJ. But the discounters are in the high teens and low 20s. Wine lists are $40 +. Hmmm, alternatives abound. Phil

Hospices de Nuits, Nuits-St-Georges, Les Didiers, Cuvee Fagan, 1995 bottled by Laboure-Roi. Stiil quite youthful, fruit still intact with a touch of that earthy mushroom and a hint of cooked beets on the nose and palate. Glad I still have one btl left.

Raynickben, The baquette, brie and wine works for me. Phil

This week, I finished off the last 3 ounces of the Black Box Chardonnay that had been in my fridge for about three months. The wine had virtually not changed, no oxidation, no flaws. Is it a superb Chardonnay? no; Is it a value at roughly $6.75 (SRP) per 750ml bottle? yes IMHO; Does it offer an alternative to a normal bottle? yes; Does it make it easier for the casual consumer to imbibe and not waste a half bottle that could become oxidized? yes. Being in the wine business in the USA, my goal is to get as many people enjoying the beverage that I have loved for over 30 years. I want more consumers to appreciate the beauty of wine, food and family/friends sitting around a table. If it takes a good quality bag in the box or screw cap wine to achieve this, then I am all for it. Thanks for letting me state my opinions. Phil

Craig, Thanks for the link. I remember well being on a judging panel at the Indiana Stae Fair. The late wine writer Jerry Mead ("Wine Curmudgeon") said he had a corked wine. The director, Dick Vine, said impossible and brought out, in total, two more samples from two different bottles that were also corked. Turns out they were screw cap wines and I guess Jerry was correct!! With all we have read recently about Gallo, BV, Hanzell, Ch. Canon, etc., it ain't just the cork producers anymore. Phil

Soft opening soon, wine list is supposed to be complete and orders placed for delivery next week. They gutted the inside and have some very dramatic design ideas that really look great and some could be controversial. Chef is supposed to be very good. Don't mob the place as all "new" ventures need time to work out the wrinkles. Phil

Msk, Thanks for the message re Yellow Tail. It is an amazing wine phenomena and astounds those of us in the wine business. Thanks, again. Phil

Just saw this article in the NY Times:A B.A. in Bacon Their winner is an old friend who raises everything organically, as well as no antibiotics, growth hormones and as grass fed as possible. I bought some lamb, beef and veal from him about two months ago. Excellent products. He does ship UPS. But he does not have a web site. Located in Culpepper, VA. Phil Ward