winesonoma

Canada has threatened to ban US wine. http://www1.pressdemocrat.com/apps/pbcs.dl...8/1036/BUSINESS

You ask me, I will tell you. If I really did not find it satisfactory, I tell you anyway. Listening is the price of getting my money. Fixing it will bring me back. We had a place in town where I liked the food but the red wine was always 70 degrees. I told them 3 times and then stopped going. They agreed with me but did not fix it. They are now closed and it's a shame.

My favorite in Mendicino. http://www.955restaurant.com/

Spend the money buy the Falk now and be done with it, Because it will cloud your judgement on future purchases. In a good but expensive way.

Is it end or edge grain? Do not pressure wash it or it will be ruined. Sanding or scraping are all I ever do.

2 Citadel Martini's at The Bombay Club in New Orleans, Over$25. Nice place. Citadel where I live $30 a bottle, in Montana at the State store $21.99. Wine was reasonable though with dinner. I guess it's all relative, but I hate to pay to much for cheap wine.

Silicone coated whisk. Duh? http://www.amazon.com/exec/obidos/search-h...3089980-1518240

As are the yeasts used to make the wines. ← There's a difference, winesonoma. The milk doesn't taste like anything close to what the cheeses end up tasting like after the yeast is added. you don't use specific milk for specific cheeses (well, ok, goat milk for goat cheese, but you see the same cow's milk for Cheddar, Stilton, Exploratoir [personal favorite of mine], etc.) I'm asking here if the grapes do taste like the finished products. Since the varietal plays such an important factor in how a wine tastes, it would seem there'd be more of a sensory relationship between the two. And actually, I might even say that the yeast isn't as influencial in the taste of the final product in winemaking as it is in cheesemaking. Clearly the yeast is necessary, but does it take precedence over the varietal? If it did, we'd be reading about yeast varieties on wine labels. CTGM, you consider the yeasts to be the most important factors in what exactly? winemaking? or the taste relationship of the grape and the wine? ← Where were the grapes grown, How were they grown i.e. Watered, not watered, Were they suited to the conditions of the area? what was the sugar content when picked? what Yeast was used? What type of oak? What is the winemaker looking For flavor wise. How long was it aged? If I gave you 3 different grapes and 3 different wines I doubt you could tell which was which. Micro-climates are the key along with soil and growing conditions. The proper yeast is used to bring the flavor out.

The whole State of Nevada is a Goddamn salt mine. I spent a week there in July and had swollen ankles till Labor day. Should put a SYSCO truck on the state flag.

EUREKA CA http://www.carterhouse.com/ wireless network in the hotel but they don't tell you that> Strongest in lobby. Great winelist, goodfood, Quaint bedroom sizes. Only place in town I'd stay. If you have to be in Eureka, that is.

Any where but the coast or High elevation in the Summer is hot. Sonoma is hot and I'm 1 hr to the coast.

Gym coating is an extremely durable epoxy resin used on wood flooring (and gymnasiums) hence the name. Well, I got THAT part. I know it's used on floors in gymnasiums, which is why it's called "gym finish." What I don't know is how that particular finish differs (in chemicals, components, method of application, etc.) from other wood finishes. Is it actually a different substance that they use? Or just a whole lot of applications of the same thing? ← Aaaah Jaymes, why ya gotta get so technical on a friday - don't ya know it's almost happy hour. Well, it's usually multiple applications (3 or more ) of the same thing. ← Google is a wonderful thing. http://www.essind.com/WoodFloor/00230SF.htm

Great deal, I've been hooked for a year. Stock up on frozen cause TJ's is at least 30 min from here. Herbed racks on the BBQ.

Don't know the code in your area but here you can't cover that box. Must always be accessable at all times. Extreme fire hazard if you can't get to it. What do you say Daddy-A

Looks like the winner, Unless the Veal chops look good. ← Veal chops, Morels, Shallots, Sage Cream Sauce, Yum.

Looks like the winner, Unless the Veal chops look good.

I know some restaurants do this already. When we asked for the recipe for the Ginger Rogers Cocktail at Absinthe, they simply printed it out from their POS terminal. Erik ← Yet another reason I'll never be rich.

You Go Girl!

In the summer go to Mt. Lassen and climb it, also Hat Creek ( The Falls) and McCloud. Golf in Fall River.

Special software on the POS machine. They could offer it as an option. Go for it programmers.

I convinced our local place to carry Plymouth Gin and I gave them a bottle or orange bitters telling them that at least 5 of their regular patrons like that as a martini. All went well for 2 weeks until a bartender came back from vacation and unsrewed the orange bitters cap poured a bunch into the gin and served it. We now patronize a place with a real Bartender.

We have 900 plants in 19 rows. We paid one guy, $10 an hour cause he needed the work. We are 5 partners and we do it all. During harvest we generally hire 4 people for a day or two just so we can get the rest of the work done at a reasonable hour. Crush at midnight tends to be less fun.

They grew out of some mushroom compost from the local landscaping place. 18 total and yes I trust the guy who gave them to me as to what they are.

A friend just dropped off 6 fresh Morel's. What should I do with them?

I'm in Northern California, the vineyard in question is Syrah. If we wait much later we will have growth starting. Today was high 60 degrees Fahrenheit. You have to watch out for the rain cause it can do bad things to the vines after pruning for at least 3 days. If you want to know what that is I'll ask those who know and have much more knowledge than me. The wineries started pruning in January. We have to wait till we have the people and days off. This is not our job, but our hobby. I hope to make this an ongoing thread like Carolyn Tilles last year , but that's a hard act to follow. Always glad to answer questions. It's a fun process to make wine most of the time. See also http://homepage.mac.com/winesonoma/PhotoAlbum20.html