Brad Ballinger

On the desk, next to me and opened, is a can of Jones Strawberry Lime Soda. This is not a halloween product (so it's just strawberry lime and not strawberry s'lime). I will agree it is very good as a strawberry soda -- much better than others I've had. I get hit with lime more at the beginning, and the soda finishes with something close enough to pure strawberry flavor.

It seems several people had a similar question about "bloody iron." Below is a link to today's Star Tribune article from the writer who used the term (among others) to describe the Kuleto Syrah. Registration may be required, but it is free. Article

I love cherry pie, and I make a mean one using fresh tart cherries, gobs of vanilla (as is customary in old-fashioned cherry pie), and tapioca. But I don't like cherry pie in my wine. I do like a good cassis core with leather, some type of mineral funk, a bit of menthol (depending on the region of origin). Sometimes a bit of spice. Sometimes a bit of cigar box/tobacco. Mainly I want complexity and dimension from the flavors, the tannin, and the acid.

Chef Vincent Francoual's "special talents" praticularly shine with both fish and soups. You chose wisely.

Well, the top tem lists in the Miami Herald article are pure fluff. But I am very surprised by the Gallop Poll results. I'd be more interested in knowing what the wording of the polling questions were. I suppose there are a number of contributing factors, not the least of which is the press about red wine being good for you, and the Boomers looking to do what they can to extend their quality of life.

Moderator Note: Although Craig Camp (a former host of this forum) took a job at Anne Amie, this thread was started before that time, when Craig was still in Italy and before he had been offered or accepted a position at Anne Amie. And there is more in this thread now than Craig's initial impression. Most recently, it appears as if Bill Miller will be visiting the winery and may wish to add to the thread after his visit. We will leave the thread open.

The wines would all be fine with your revised menu. Of course, though, if you serve boeuf bourguignone, your really should have a Burgundy -- and your boss will expect one. And you should be able to find one as good as the Oddbins wines in your price range.

Well, I was aware of this for quite some time, but left it alone. Just assumed you knew, Mary. I've tasted some of the wines while they may have been yet suffering from travel shock, and I'm leaving the rest alone. I've only had one that has had a chance to settle down -- the regular Willamette Valley bottling. Coming from a self-proclaimed domestic Pinot Noir curmudgeon, I thought that particular bottle was okay. Spicy cola flavors for those who like that in their pinot noir wines. The alcohol level was a bit amped up, and that was off-putting to me. The other two I've yet to try again are single-vineyard designates.

Thanks for this post, Bruce. The web site doesn't offer anything in terms of letting the surfer know about the menu, wine list, etc, yet. But I'm sure that will change soon. Your comments about it being a "destination restaurant" not located near any other destination is a valid one. However, as you comment, if the bar gets enough Bryant Lake Theatre spillover as well as some spillover from the not-too-far-away Lake and Lyndale district. Heartland (in my 'hood) has a similar situation, but they've now added on a wine bar to get more non-special occasion business.

One may, then, attempt to logically deduce that you are not a prude. But if you look at the two phrases syllogistically, you could still be a prude. Silverbrow, I assumed you had the Bordeaux and Barolo in your cellar already. That may not be the case, and then Busboy is accurate about what 20 pounds will buy. In that event, I'd look for a Rioja, which generally makes a terrific lamb pairing, may be more "ready" to drink, and could be something with which your boss isn't entirely familiar. Many use American oak, which you may not have a taste for. But Finca Valpiedra, if available, is one Rioja producer that uses French oak.

Letting your boss choose is also a good way of playing the sycophant (when it is appropriate to do so). If you wish to run the show, however, here are some suggestions... Course one: Rose Champagne if tuna tartare, Cremant de Loire if ceviche. Course two: Water. Rarely is wine paired with soup. Course three: Any of the reds you've listed depending on which is most ready to drink (here you may ask you boss for an opinion). Course four: Coffee. I prefer it to any wine when it comes to chocolate. If you must serve wine with dessert, though, then look for a Banyuls, Maury, or Late Bottled Vintage Port.

My advice is to walk into a wine shop (or liquor store or grocery store with a decent wine selection) that has a reputation for knowledgeable, friendly staff. Pose your question to them. If they are good they will ask you: 1. What wines have you had that you've liked? 2. What wines have you had that you haven't liked? 3. What is your budget (this is not an insulting question -- just want to make a good recommendation) 4. Is the wine for you or a gift? 5. Are you serving it with food? What food exactly? 6. When do you plan on drinking it? 7. If a gift, what do you know of the recipient's taste? If you don't have a good wine shop, you can tell us so we can help as best we can.

Are you asking because you have a surplus you somehow need to not waste? If so, I'd cook with it, make vinegar with it, give it to your mother, etc. If the question is more general, I'd give it bubbles. Look at Bugey Cerdon wines. If they were any cheaper, you'd see the teens getting juiced on them all the time.

My favorites today (because they'll change tomorrow) are. . . Taleggio. This is a cow's milk cheese with a washed rind. Made from milk from cows that are fatigued from traveling in the mountains, or that's how I seem to remember it. It's a comarative strong-flavored cheese, and a tough one to find a wine pairing for. Explorateur. This is a triple creme cow's milk cheese that is about 75% fat. Yum! Terrific with Champagne, and totally addictive. Cypress Grove Humboldt Fog. Aged goat cheese with an ash layer. This is an okay web site for someone wanting a beginning primer on cheese: http://www.foodsubs.com/Cheese.html

Can I get it as a Slurpee?

Thanks for the links, Sarah. I've created a separate thread where we can discuss this whole enzyme phenomenon. I think the topic merits disucssion, and its own thread. We'll keep this one focused on Parker.

Credit to eGullet memeber battleofthebulge for this link about Novozymes and their efforts to produce enzymes to make wine redder, smoother, rounder, fruitier, more appealing to consumers. I continue to be amazed by the amount of science, research, and money being devoted to "perfecting" wine. Moderator note: The link was first posted in the mega-thread on Robert Parker. I decided to create a separate topic here.

Mary, I'm fully with Jim on this. If you love -- and I mean love -- new oak, you won't be disappointed. It's as if new American oak barrels aren't enough. I wouldn't be surprised if Gary Figgins also uses oak chips inside the oak barrels. I have one bottle of Leonetti in the cellar, a 1994 Cab. I'll either be donating it to a charity auction or opening it for friends who like that style.

Dinner with friends last night. It was supposed to be out at a Campania-themed restaurant, but the place is closed on Sundays and we grilled steaks and crab legs instead. 1998 Montevetrano, Colli di Salerno Rosso IGT. 60% caberent sauvignon, 30% merlot, 10% aglianico. Decanted for two hours. Some bricking at the rim of the glass. Forthcoming nose of leather, cedar, tobacco, cassis, light oak. Soft in the mouth but not without backbone. Texture was a little chewy, and the flavors were of blackcurrant, spice, coffee, dried cherries. Tannins were juicy and fairly softened. Turned a bit puckery on the finish. Overall, a nice companion to the steak. I don't think the wine needs much more time. 1995 San Felice Campogiovanni, Brunello di Montalcino. Decanted three hours, which at its current stage of development is the minimum amount of time I'd recommend. Aged in 90hl Slavonian oak casks for 36 months. Lovely nose of graphite, menthol, ripe cherry, chocolate, and black cherry. Juicy and mouthfilling from the beginning of the first sip. There is ripe fruit, ripe tannin, an orchestra of secondary elements. Very nice balance. Finshes with a flurry of fruit and mineral without any abrupt shut-off. And even better match with the steaks. Needs another five years to peak IMO.

Probably too late, but for next time -- onion tart.

An expert is labeled such by others. And it's a moving target -- depending on the "expert" and the "other." I'm not sure I've heard or seen the term "food expert" all that often. I've seen "wine expert," "cooking expert," "pastry expert," etc. "Food expert" may simply be too broad.

No No No!!! Italian-Style Macaroni and Cheese.

And the cynic in me also wouldn't rule out paid-for product placement.

You can find quite a bit at this site: www.italianmade.com. Regarding Lacrima di Morro d'Alba, I like the wines made from that grape variety in a "quaffable" sense. The very few I've had have been fully for bright berry flavor. The confusing part is that the wines made from the grape are from the Marches and most people think of Piedmont because of Barbera d'Alba.

I'd suggest looking here.