tcizma

Speaking of Reidel, and shameless self promotion. I'm offering holiday baskets with a pair of Reidel "Vinum" glasses as well as two Laguiole knives and bunch of other cool foodie stuff in them on my website with guaranteed December 25th delivery. Cheap, too.

You can hold it by the stem, just not the base .

I have found that good wine glasses, once you start, is an addiction, just like getting tattoos. You just can't have one. Or was that potato chips? We recently built an addition on our home that included not only an expanded cellar, but a glassware storage area to accomodate sevearal hundred glasses. Which is funny, because I can't remember ever having more than 8 or 10 people over at once. Reidel makes 5 or six different series now, and the "wine" and "restaurant" series are quite affordable. The "sommelier" series are absolutely gorgeous, and impractical. ( some are around $50 each) but sooo cool to break out ( no pun intended ) with wine geek friends. The most important thing to remember with good glasses, is when polishing, never hold the base of the stem while twisting. The stem will not withstand the torque. I am fortunate enough to have met and dined with Georg Reidel a number of times, and believe me, the glass matters. Note to Craig- Direct is now the sole Reidel distributor.

I love off the wall wines, and am very fond of Austrian and German wines in general. I went to visit Miss Carema and purchased a bottle of said bitchin Schwarz. GO OUT AND GET SOME RIGHT NOW. If my opinion counts for anything, I'd say this would have been a formidable match for the dish as described. Of course I didn't taste it, but taking into account the ingredients and what I know the fish to taste like, the racy acid structure and interesting not overbearing wood influence make it a nice pairing.

Look back, there are three separate references to Rudi. www.germanwine.net

Here's a menu we are preparing for some clients next weekend. Some of the courses are paired with white and red wines. The challenge was not finding wines that paired, but rather a red and white that would not flatten each other out. The magic one is the Primitivo and the Scheurabe. wine and food pairing menu

I drank an '88 Rausan-Segla this past week that was showing beautifully.

I am definitely a fan of Josh Jensen 's wines. I think what makes them special for me is his unconventional approach. I will also say that nothing does it for me more than a truly great burgundy, but that doesn't mean I can't enjoy a different style of wine as well. Calera wines are made with passion and care, and that makes them worth drinking and appreciating alone, in my opinion. I recently drank a bottle of 1978 late harvest Calera zinfandel that was showing tremendous life.

I wish I had been taking notes last night while I was drinking this because now, well, it's a little fuzzy. Actually, this bottle was drunk by mistake. I had intended to open a bottle of Littorai from another vineyard site, for comparison against a pinot noir from a different winemaker sourcing the grapes from the same vineyard ( Siduri,Hirsch ). Oh well, good mistake. This wine is a glorious example of terroir driven pinot. Now I don't want to start that discussion all over again, but what I mean is , it tastes like like what I imagine that vineyard soil must taste of Earthy, rich, slightly funky in a god way. The barest hint of maritime influence and herbal notes that evoke the indigenous lavender and thyme that I know grow there. The bottle was slightly cold when we started, but after 40 minutes or so, the combination of atmosphere and temperature had combined to open this up beautifully. Jolly Rancher cherry under layers of swirling perfumes, right back in the corners of your jaw. My friend calls this a "deep and meaningful expression of pinot noir"

History says yes, and it is showing signs of aging well. I say buy some more and drink a bottle every couple of years to see how it's getting on.

My wines for thanksgiving this year: 2001 Hans Wirsching "Julius Echter Berg" Scheurabe ( cross between Riesling and Sylvaner ) Spatlese trocken ( in the Franken bottle no less ) Crushingly acute, twice as dry as a trocken riesling, and exoticly complex spice characteristics for my chipotle cranberry glazed turkey and chorizo stuffing 2002 Copain "Broken Leg" Syrah Anderson Valley Dark and brooding with a searing blast of pure unadulterated over ripe fruit right down the middle.

I've eaten there twice and had a very good experience both times. The chef is young and talented, but maybe a little too ambitious. Some of the items were a little over the top. Overall though, definitely worth it, prices were reasonable and the wine list had some thoughtful choices, given the style of the food. Funny side note, the first night I was there, a well known critic was eating nearby. ( I pretended I didn't recognize him ) He later gave it 3 stars, I believe.

Dining in Aspen. Italian: Campo de Fiori, amzing italian wine list and wood burning oven French: Rustique, great bistro and comfortable room Overall ( for me ) Mogador- awesome middle eastern inspired food, interesting, unusual ( for Aspen ) wine list, super cool deco After hours: Caribou Club, great champagne list If you will be there for Christmas ( or any body else )Chistmas dinner in Aspen ( click on "events" )

Oui. I have seen it with beer substituted for wine, also.

Schedule allowing, I'm definitely in for the next one. I am finishing up renovations to my home studio/kitchen, perhaps a Heartland gathering has the makings of an episode for TV ? As far as any fan club, you can get my autograph and my heartfelt thanks by supporting meals on wheels with your purchase of the http://www.cheftedcizma.com' target='_blank'> Celebrity Chef Cookbook Cheers

I received this bottle as a gift from Jed Steele along with a couple of large format bottles when it was a current release. I don't recall drinking this wine previously, so I don't know how it compares, but it showed surprising vigor for it's age and style of wine. All the classic hot climate zinfandel characteristics, but slightly exagerrated. Has taken on a bit of the raisiny, portish notes you would expect. Nice fruit remaining though. Lively ripe plum and blackberry with echoes of dry spice and smoked peppers. Strong underlying tannins give a pleasant warm sunny leather note.

Earthy, somewhat rustic, but pure nose of red pinot fruit. Full bodied, nicely intense, precise and sappy flavors with no hint of wood. '98 vintage was no picnic in the Cote Challonaise, but there is plenty of density and round, clean flavors with exceptional balance and a teriffic, lengthy finish ( just a hint of astringency ) Very good overall harmony of expression.

Took this bottle out to dinner the other night with a friend of mine who always claims my Pinot Noirs are too light and esoteric for his pallette. Well, this wine got his attention, but sadly, it's nowhere near ready to be consumed. Showing hints of brilliance to come, dark concentrated spicy fruit. It had a subdued funkiness, sort of lurking below the surface. Really, too tightly wrapped to get much out of it besides a punch in the mouth, but a few years from now it should be gushing fruit and smoke and pepper and... well, all that good Rhone stuff

It is true that most general to most specific is probably the "official" way to list the wines. However, having looked at one or two winelists, most of the people writing those lists didn't get the memo. For the "lay drinker" and even most intermediate enthusiasts, having the producer up front is helpful from a comfort zone perspective. ex.: " I 've never heard of that "albarello", but I know I like other wines by Coturi". Much like more experienced wine geeks, when faced with an unfamiliar bottle, look to the importers name. Any way you list in in a home setting is fine, of course. Just so you have enough wine!

A split case charge is applied when a retailer or restaurant orders less than a whole case of a particular wine from a distributor. Generally, if you are buying enough wine they will waive it. Doesn't really mean anything to the retail customer, except that it may be reflected in the price you ultimately pay. Megaliths like Sams or Binnys have so much buying power that they can usually tell the distributor what they want to pay for a wine ( within reason ) the small independents ( restaurants and retailers ) get hurt here, because they can't offer the same wines at a competitive price. This is where service and personal attention from your wine merchant come into play. Buy from people you like and trust - and support the little guy ( or Gal ) Because the big stores will always be there, and if and when they are your only choice, they'll be telling you what to buy.

I just went back and read this whole thread. I'm thinking I might have to find a way to drop in on this little soiree, just for the entertainment value!

Great wines from a ( now ) top producer at still fair prices. Buy now, because when these wines start getting the reviews they deserve, the price will go up. I barrel sampled this wine, but haven't drunk it recently, please post tasting notes.

Not only that, but how many cases of good wine can almost 2 grand buy? To be fair, the Marcassin is currently getting $500-$700 a bottle at auction, so $300 a bottle is a "good" deal in that sense. I, however can't bring myself to drink such wines ( Bryant Family, Screaming Eagle et al ) because very rarely does the wine live up to my expectations vis a vis the price. Unless of course somebody else is buying.

Here's a direct clip from a menu where I listed the wines being served at a tasting with food. You probably don't need the bin #'s I suppose... 188 didier daguenau "pur sang" pouilly fume loire, france 1999 189 nicolas joly "becherelle" savennieres loire, france 1999 190 la poussie sancerre loire, france 1999 191 jean reverdy " la reine blanche" sancerre loire, france 2001 192 pascal jolivet "les caillottes" sancerre loire, france 2000 193 marc bredif vouvray loire, france 2000 There is no right or wrong way, but this at least answers most guests questions. Assuming of course they know their grapes! Ps your menu sounds great, can I come?

Here's how I would list it if I was putting it on a wine list ( my only frame of reference): ex #1 Nino Franco Prosecco "rustico valdobbiadine" ( who made it) ( what it is ) ( proprietary name or vineyard location) (?) ,Italy NV