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grandcru

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    Long Beach, CA
  1. To get your statistical sample rolling, Jim: 1. b 2. b 3. a 4. c 5. b 6. a 7. a 8. b
  2. Gordon, I am a bit confused by your use of Meritage. Were you under the impression that this wine is a Bordeaux blend? It is, in fact, varietally syrah, with a good dollop of petite sirah. If you were using Meritage in some other context, pardon the ring. I tasted the '99 a few years ago and, like Bill, found it undrinkable. Just too much for my finesse-craving palate. I knew then that unless I heard about something drastically different in the winemaking approach, it would remain a wine I didn't need to track.
  3. Yeah, Jean, I enjoyed this one last year (probably the same vintage, not sure), and it's a nicely quaffable Nd'A that hasn't been overmanipulated into a blowsy fruit bomb. The price is nice, dollar/euro imbalance be damned.
  4. That would be Picnics Deli, at 435 E. 17th St. Not a cheese superstore, by any means, but a well-chosen selection of a couple dozen, mostly imported cheeses. Very knowledgeable and helpful owner, always ready with a sample of something new.
  5. Just curious as a So Cal interloper into this topic, are the reasons an institution like Scoma's does not show up in these reccos due to quality/price reasons? Too "touristy"? Something else? I enjoyed a meal there ten years ago; the broth was tasty, the seafood fresh. I seem to read nothing but knocks against it from the foodie set. What gives? Are others just that much better?
  6. Just genuinely curious here, Tana. Would you ask the same of a group of Japanese who wanted to attend an expat American restaurant in Japan?
  7. This was a snack I concocted after meals at my college dining hall: Goldfish crackers, ranch dressing, and bacon bits. Sorta like a salad without the lettuce. Don't knock it 'til you've tried it!
  8. Hell yeah, I'm in! I'll keep an eye on the developments.
  9. Now you've done it, you've mentioned Clifford Bay! Folks, for those of you who have not tried this wine, and think that the pinnacle of Kiwi sauvvie is Cloudy Bay, I implore you to do whatever it takes to try one of the rare bottles that makes it to North America. It's a wowwer, worth the price, which will probably strike you as high. Suppress your frugal superego and buy this wine!
  10. grandcru

    Wine Tasters from Hell

    Aww, cum'on, Carolyn! What's wrong with a little bretty aroma in the tasting room?!
  11. Fortunately, we have a happy ending in this case: http://sfgate.com/cgi-bin/article.cgi?file.../21/FOUND21.TMP Relieving news, indeed, and of course our hearts and minds are still with those who may remain stranded.
  12. On Saturday, Oct. 25, the rag-tang band known as the Cellar Rats gathered at Slip 12, Dock A, in the shadows of the HMS Queen Mary’s trio of stacks in Long Beach. Present, accounted for, and ready to roll were Kirk and Ines Nyby, Jack Patterson and Nikki Tennant, Jim & Beth Hilbing, Dave Welch and Christine Votava, and your faithful scribe. We turned our vinous attentions Down Under, mostly to Australia with a few white Kiwi interlopers – not that there’s anything wrong with that! NV SEAVIEW SOUTH EAST AUSTRALIA SPARKLING WINE “BRUT” – Not much to report on this one, as few of us tasted
  13. grandcru

    Urasawa

    Maybe if I try to stop buying wine for a month. Yeah, who am I kidding?
  14. Of course, these would be a must at El Bulli.
  15. Though I was skeptical at first, as I am picky in how sweet and savory flavors are mixed, foie gras does indeed have an affinity with Sauternes. Lightly seared, served on toast points or tartlets, and you have yourself a winner that will produce a pairing epiphany for some, if not most, of your guests. Since you only need hors d'oeuvres-sized portions, a little lobe will go a long way.
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