Brad Ballinger

You may have some better luck with this on the Italy forum, but I'll answer what little I can here. Dorigo's Ribolla Gialla Giacosa's Roero Arneis (it'll be right at $20 perhaps) Vigna dei Parma's Bianchetti Genevose A Maccia's Pigato All whites that I've had recently. For reds, you might find some nice Lagrein wines.

Of course, any answer needs to include "it depends on if you are tasting the wine young or mature." Moving on, the property is in the Saint Julien appellation, not far from Beychevelle. Although it has been my experience that Gruaud is more "meaty" in its youth, it matures wonderfully, and I would compare the mature wine to Beychevelle or, if allowed to go outside Saint Julien, to Pichon Baron. Many have compared Gruaud to Talbot since both are Cordier wines and both are from the Saint Julien appellation. But, in my opinion, a mature Talbot will never approach a mature Gruaud.

From Italy Roero Arneis, most of which are unoaked (I like Giacosa and Correggia) Soave from Anselmi, Inama (the basic one only) Pinot Grigio from Scarbolo Falaghina wines from Cantine Farro and Mastroberardino From Germany Too many to mention From France (Loire) Saumur from Les Medailles Vouvray from F. Pinon From Spain Rueda from Basa

I've not had the wine, so no notes from me. I also conducted a search for you and couldn't find any on this site. But as far as a cheese pairing goes, I like wines of this style with firm, aged cheeses such as an aged Gouda.

A few. . . 1986 Rabaud Promis. This was my first ever experience with a "dessert" wine, and it completely blew me away. 1987 Shafer Hillside Select. Although this wine is now on the downside for those who have any, when I had it once upon a time, it was an epiphany. 1987 La Mission Haut Brion. No, not the best vintage, but it was an eminently drinkable Bordeaux while young, and a revelation nonetheless. 1983 Montrose. Very nuanced and balanced in a way that didn't try to blow me away, drawing me in instead. 1985 Brane Cantenac. Ditto -- these last two being terrific food partners.

I've probably crossed a number of lines and will still cross a number more. But three come to mind. . . 1. When I went to my first live wine auction. 2. When I emailed a bunch of internet wine board people in a city I was traveling to for work and asked if anyone wanted to get together to drink wine. I hadn't met any of the people before. Now I do this all the time. 3. When I hosted a blind tasting of Rhone wines from Twin Cities-based internet wine board people, most of whom I had never met before. I should add, as far as the last two are concerned, I've never met anyone I wouldn't want to pull a cork with again. Everyone has been terrific. I just returned from NYC where I drank wine with one person I hadn't seen in four years, one I hadn't seen in two, one I hadn't seen in one, and two I'd never met before. But open bottles of good wine get us all suspended in that moment in time.

"lower midwest regions"? Where, exactly? Maligny should be pretty easy to find, I would think, unless you are talking about backwoods lower midwest regions. And for a few dollars more you can purchase Maligny's Fourchaume Premier Cru Chablis, which can be a very good wine -- although I've found it to be more inconsistent from vintage to vintage than one might typically expect.

Thanks for reporting on this. The wine lineup is impressive. I'm envious of the 82 Cos (having had 85 and 88 only). I also envy you the Recioto.

Especially in a temperature-controlled cellar. ← Not the Sigalas Rabaud. It was being sent a number of places.

Generally, I would discourage such practice as showing up the host. But, if the wine were ordered toward the end of the affair, after everyone had eaten and drank of the host's wine, I could allow a little latitude. It is still a delicate issue, though, and I would not do it.

Yes, with a bottle of 1959 Antoniolo Gattinara. Removed the capsule, and no cork. But neither the integrity of the capsule nor the fill level were compromised. Regarding Really Nice's Sigalas-Ribaud Sauternes, there have been instances were sharp fluctuations in temperature -- particularly on the cold side -- result in a cork being pulled inward into the bottle. But all the way in? That's gotta be pretty rare.

Well, there's all those British names for Porto houses -- Taylord Fladgate, Churchill, Dow, Cockburn, Graham, etc. And there are Dutch names of Moet and Jouet in Champagne. I don't know about Haut Brion to O'Brien. Haut in French means "high." I don't know what Brion means, if it's someone's name, or something else. And it's Macquin (wihout the capital Q), so I'm not totally convinced that one is Irish either. But I do think you posted this with tongue in cheek. Regardless, please post a tasting note on the 95 Pavie Macquin. I have half a case of that wine in the cellar, and I'd be curious as to how it is coming along.

Could *possibly* explain secondary fermentation (if the sediment was moving around in the bottle). But, then again, I may just be spewing jibberish. This seems plausible, and from the pictures, it appears as if the bottle didn't even need to be on the ground-level rack.

I know that secondary fermentation can cause the cork to shoot out of the bottle, through the capsule, but I don't know about is "sucking" the capsule into the bottle. But here goes my best guess, which is probably way off the mark. . . The cork dried out, even though the bottle was laying on its side. Wine leaked to a space between the top of the cork and the inside surface of the foil (and the capsules contained lead in 1978, so who knows what that does to wine and vice-versa). Then something happened there to both corrode the foil and to push the cork into the bottle (not too difficult to do since it had dried out, was smaller, and could "float" more easily). Where you saw the wine on the floor, did you see much sediment? Of course, another explanation is foul play.

2003 Elio Perrone "Clarte" Moscato d'Asti. Perrone makes two moscati -- Sourgal, bottled in the same vintage year, and Clarte, bottled the following spring. Clarte is also an old vines wine. This particular wine had a delicate mousse, and was muted overall -- no small feat given the ripe vintage. Moscato always goes down so easy for me anyway, but this particular wine was a cut above. Peach and honeyed melon flavors, a touch of mineral, all in moderately acidic packaging. Went very well with a baked Alaska dessert using pound cake and pistachio ice cream. 2003 G. Palombo Bianco delle Chiaie, Lazio Vino da Tavola. I believe this is 100% malvasia. It is also bone dry. Slight tropical fruit and floral tones on the nose along with a fresh, rainwater-like quality. I would prefer a bit more acidity, but the wine is by no means flat. Carambola and lemon flavors with floral accents. Crisp, with a clean finish. Very nice with a shrimp couscous dish.

I have two bottles of Aceto Balsamico Tradizionale di Modena certified by the Consorzio Produttori that oversees the production of these things. I am aware of at least three different vinegars priced at three different price points (with $100 being the "entry level"). This is really to be used as a condiment on grill meats, fish, and vegetable dishes (as well as reggiano, fruits and ice cream as mentioned above). A little goes an incredibly long way. Hopefully your bottle came with an eye dropper-like attachment to control the pour. But usually the eye dropper is reserved for the highest priced balsamico, and not the entry level product. Trebbiano is a medocre white grape for wine-making in Italy (but, of course, some producers make great wine from it). But it is pure ambrosia when used to make balsamico.

Brad, have you tried Pinot? Here in Napa some of the theatre owners don't mind if we pop open a bottle in the theatre (yeah, illegal I know... but it IS Napa and many a-head are turned for such things) and it goes extremely well with popcorn. ← Nope, not tried pinot noir. It's hard enought to get me to drink pinot noir at all, so I'm not going to be in a rush to try it with popcorn.

"Cooking wine" labeled as such on supermarket shelves is packed with sodium and should be avoided at all cost. As an interesting side note to the topic of how expensive a wine, a recent issue of Cook's Illustrated looking at a braised beef preparation actually experimenting with different bottles of wine. The tasting panel preferred the braise made with Barolo over anything else -- hardly an inexpensive option.

Lee Short and Bruce Schneier (both who post on eGullet) had come up with a wacky dinner theme about a year ago, that we finally made happen -- Fire and Ice. The dinner menu consisted of alternating courses of flambe and sorbet. Every non-sorbet item had to be set on fire. In addition to bringing two sorbets, I also had a salad course. What to set on fire, I wondered. Since the dressing for said salad was warm, we decided to heat some Calvados, ignite it, then add it to the warmed vinaigrette. At least that made it on theme. The only other unorthodox flambe item was a ratatouille, which either got a similar Calvados treatment or a cognac treatment. Some sorbets hit on all cylinders while others got an A for ambition but not much beyond that. They were persimmon-lemongrass, grapefruit-tarragon, lime-asparagus (no thanks), kumquat-ginger, mango-pommegranate, shiitake-tomato-basil (DNPIM), lychee-coconut, and a mixed fruit-mirabelle eau de vie. I didn't take notes on all the wines, but thought I'd give a progress report on a pair of 2001 German whites. 2001 J.J. Chirstoffel Erdener Treppchen Riesling Kabinett, Mosel-Saar-Ruwer. AP no. 260204100602. Incredibly pale color, hardly a tint at all. Similarly subtle and elegant in the mouth. Nose that carries a bit of diesel. Flavor profile of slate, lime, and apple with an almost perfect acidity for first rate balance. This wine is so seamless, clean, and complete. And you can easily leave it alone for five years. Paired surpisinly well with french onion soup (made with duck stock). 2001 Muller-Catoir Haardter Mandelring Scheurebe Spatlese #2130, Pfalz. AP no. 51740791302. Pronounced grapefruit flavors with an undercurrent of litter box minerals. Powerful fruit, but not in the overpoweringly mutant way this grape can be, and bracing acidity. The balance here isn't as tightly woven as the Christoffel, but there's no complaints either. This wine was paried with the grapefruit-tarragon sorbet and transitioned into a Asian-themed salad (with Calvados). It was a good wine for the salad. And there's no rush to drink it.

With potato chips -- Champagne. With buttered popcorn -- Sauternes.

Jim, Doesn't North Carolina need an upscale winery?

I believe the daughter has been "running things" for some time now. The good news is that she is going to remain true to her father's beliefs -- unlike many other next generation winemakers. I think the Asimov piece missed one other "NO C," and that's "no consultants."

2003 Vigna dei Parma Biachetta Genovese, Golfo del Tigullio DOC. This wine comes from Liguria and is made from the native bianchetta genovese grape. The wine has a gravelly and almost salty minerality to it that upstages the lemony fruit. It's a challenging wine to handle on its own, as an aperitif. But it sings when paired with a simply prepared mild fish course. Pleasing acidity, and a surprisingly lengthy crisp, sleek finish.

I've not had the Solaris, so I can't comment on that. But I would try it along with a Bourgogne Rouge (labeled as such) from France. The Cline will be a fair representation. For what mourvedre can truly do, however, I'd look to a Bandol Rouge. Now those wines may have some other grapes in the blend, but it's mainly mourvedre. For another U.S. comparison, you can try a Ridge Mataro. The Alderbrook will be fine. I also like Ravenswood's Sonoma County bottling (not the vintners blend), for another typical representation. I would also recommend Nalle.

Had these both recently. Decent quality for the price, but not setting the world on fire. 2002 Firriato Altavilla della Corte Bianco, Sicilia IGT. 80% grillo, 20% chardonnay. Partially fermented in barrique. Has some lift, and a pleasing tropical and golden delicious apple forward fruit profile. The oak is subtle. There's enough crispness here to keep it interesting. 2003 A Maccia (di Loredana Faraldi) Pigato, Riviera Ligure di Ponente DOC. Ultra-pale straw color, with a tinge of green. Crisp acidity. Melon flavors accented by herbs. Slight minerality. I really see this wine with a veggie risotto. The acid carries through on the finish where there is both fruit and herbs. If the wine isn't accompanying food, it certainly needs to accompany the sun. Both wines about $10-$12 in the Twin Cities.