Julia'sChild

Boulevard might work for you folks. While I unfortunately have not eaten there, I have sent out of towners (on trusted friends recommendations) and they have really enjoyed it. Hope you have a great time wherever you end up.

For someone not paying "heed" to the numbers , you sure had those scores up your sleeve! I think it's unfair for you to take one taster (Parker) and compare him to the various tasters at WS (Laube, Suckling, Mansson, Steiman, Sanderson, Molesworth, Matthews and Marcus). Each of the tasters at WS has their own beats and specialties. I actually looked over that list and was encouraged--a Parker 100 is a WS 97? Sounds like a pretty good wine to me! Since both publications use the same scale, and most of these are between 95-100 points in both, I find it actually pretty consistent scoring among national wine reviewers. I think it's unfair to look for perfection in a wine reviewer. Are we really expecting Parker or Suckling to be our tasting "soul mates"? Not even my wife (who has a pretty good pallate) and I agree on everything. But that does not mean I won't take her recommendations, nor her mine. I think critics are very useful in helping us sift through the ever-growing body of wine that is out there. If Parker gave a wine 100, I have to believe that he really, really fancied the wine and is giving me advice to buy it or try it if I can. Why? Because his rep is on the line. If he started handing out 100 points to plonk, his integrity would be challenged and he wouldn't be an important or useful critic any more. Do I agree with everything he says? No. Do I believe that I'll have the exact same 100-point, fireworks going off experience if I try a Suckling 100 point wine? Not necessarily. But to disvalue a critic who's been evaluating a wine for decades because he is one soul and I am another sounds like nothing but sour grapes to me.

I agree. 'tis a slippery slope when you start handing out perfection points. I didn't think anything could be 'perfect'..... And where does one find a completely unbiased 'judge' to award these perfect points? Especially on something as subjective as taste. I just don't get it. No where in Wine Spectator does it say a 100 point wine is "perfect". It says 95-100 is "classic; a great wine" I think that so many people get stuck on the 100 point thing. I don't think it's about "perfection", as much as it is about Suckling, who's reviewed wine now for more than 20 years, sitting down with a bottle of Barolo and saying, "it just doesn't get any better than this". That, to me, is very valuable advice. Even when I try a wine that blows me away, I often find myself wanting more. (sometimes it's just more wine), but something is missing. When I get to wines in the high 90's, I start to laugh (or cry) or both. I, personally, have never tried a 100-point wine, but I've had a couple 99 point ones that really blew my mind. My best contender for the "perfect" wine was a 1941 Inglenook, which made my life pass before my eyes. And how "Perfect" is that?

Including Moderation. I learned that from my father.

Whenever I hear someone asking about true varietal character, I usually find myself shrugging my shoulders and saying "eh". It's not that I'm a fan of innocuous, homogenized wines--believe me, I'm getting sick of tasting blah white wines with nothing but oak on them and finding out it's supposed to be Viognier. Or dilute, uninspiring wines that bear the name Merlot. But I've met enough winemakers to really come to appreciate the different perspectives it comes to making really quality wine. Sometimes it's all about terrior--those winemakers who call themselves winegrowers and drop to the ground to run dirt between their fingers when they talk about the soil. Their emphasis is on place. Others are having fun blending and experimenting. The kind that get all wide-eyed and excited about co-fermenting Pinot Noir and Syrah and show you where they hide the barrels that the imported from Russia or China. The mad scientist guy who wants to transcend their own knowledge and skills. Their emphasis is on pushing the envelope. There are others that just want to make the best frickin wine they can and will spare no expense to try to find the most radical, extreme, gentle way to make wine--in gold-lined tanks, no less (not even making this up). Their emphasis is on quality. Then there are winemakers who just love a grape. (it's often a Burgundy nut who fell in love with Pinot Noir) and will moan and tear their hair out because they feel there is an Aristotle-like ideal, some sort of Jungian archetype that lives inside each soul of a grape. These are the people who are trying to find the holy grail of varietal character. They may or may not subscribe to ideals about terrior or experimentation or quality. They may be doing things simply because of tradition. So I think it's unfair to evaluate the mad scientist winemaker or the terrior winemaker or the no-expenses barred winemaker with the soul who believes they are a purist in winemaking traditions. Of course, it's more complicated than that--winemakers are not that delineated. The mad scientist may also have access to resources to push the level of quality. The traditionalist may be a terrior-ist. And there are many other ways to look at winemaking. I’m just trying to simplify things for the sake of discussion. So, when I hear about someone who is horrified because they recently tried (Pinot is such an easy example here) a new world Pinot Noir that tasted absolutely nothing like a Burgundy--well, there I go shrugging my shoulders again. So what? Was it a good wine? As with art, you may never know what the winemaker’s (artist’s) intentions were, of if they achieved them, but there is value enough, I believe, in trying something that blows your mind a little bit. Certainly, these will be some of our most memorable wine experiences.

JC, No offense intended here, just an honest question; do you think there are 8 perfect wines? Best, Jim Jim I don't think anything is perfect. (Lest of all, me). I think perfection is something to strive for but is unobtainable. The perfect wine - the perfect meal - who is to say. Do I think it is innacurate to say there is a "perfect" wine in every issue of Wine Spectator? Yes. Do I think there are 8 perfect wines. NO Would I like to try the wines in question? Hell YES. (And with you folks, so we have lively banter between sips). No offense taken - none intended Best Julia'sChild

So far this year, Wine Spectator has awarded eight 100 point wines out of the 8,500 reviews that have been printed. That's .094%. Which is a little more like a vaulted ceiling, than a low one.

Highest Milk prices, highest GAS prices - are just a few. The fun and good times don't come cheap here on the Left coast. But we suffer through it. Oh we suffer.... Another glass of wine anyone?

oh, i think many folks could and would argue that. the styles are readily apparent when doing a by-country comparison, with the possible exception of pinot grigio. in fact, many Old World producers are now being criticized for not devising wines that meet the New World palate. and for optimizing their wines for the often perilous realm of long-term storage, rather than short-term drinkability. I think you misunderstood my post I never said that *every* New World producer is making wines in a ripe style, I said that it's "popular", which agrees with the premise of the article that started this discussion. As I said, I think it's easy to point to a couple producers of ultra-ripe wines that seem to be favorites among national critics to use as examples about how this trend is supported by the media. But I've also seen a couple articles by Jim Laube of Wine Spectator criticizing this trend. And Parker has scolded some California producers for making highly volatile, overripe wines as well. I've never read anyone claming that a 17% Zinfandel would be a great compliment to a lightly poached salmon dish. But it would be fun to drink on a cold night in front of a fire. Just as I don't drink ports as an aparatiff, I don't expect these non-food friendly wines to be. . .food friendly. And unlike other information, the alcohol % is printed right on the label, guiding consumers in the right direction. I guess the point I'm trying to make is that I think it's terrific that there are all kinds of styles of wines out there and I don't think it's fair to take a particular style out of context and then say it's a bad trend and the California wine industry is self-destructing. If we were forced at gunpoint to drink Chardonnays with steak dinners and mountain-grown Cabernets with oysters, I'd be screaming a different tune. But we're not.

I need a little bit. Often.

I don't think anyone can argue that ripe, fruit flavors (and the riper the fruit, the higher the alcohol) are popular among New World producers. I don't think it's fair to say these wines are "preferred" among the critics--balance is always key--but it's certainly easy (and obvious) to point out the obvious wines that are in that style and get good scores. But for every ripe, high alcohol wine that gets 90+, there's 10 more behind it that let the ph levels get out of wack and wines full of brett, or with searing volitile acidity running through them, that don't do so well. Imitating the successful ones doesn't make an amateur winemaker suddenly great. Another thought in this argument is, why not? We simply have warmer temperatures in CA (and Australia) than they do in France and other parts of the world. Why should we pick the grapes before they're really ripe just to imitate the Old World style? Isn't it more of a "purist" California style to make these wines ripe and fruit-centric? That being said, I should have mentioned that over-ripe, high alcholic wines aren't always the best ones to serve with food. But there are other reasons to crack open a bottle of wine besides just complimenting your food.

Red Tail Ale Red Seal Ale for Micros Rolling Rock (It is a shame it is so pricey here in CA, compared to midwest) Bud for Macro's Tsing tao for Asian food Those 7oz Pacifico's in a bucket of ice (lot's of them) with lime for on the beach in Mexico

Dottie's is worth the wait. Sit at the counter and watch Kurt Abney at work. Get the coffee cake with frosting. Nice "Jazzy" feel with only jazz playing and jazz posters on the walls. Small and not a great part of town. All fresh baked breads and pastries. Really great.

Food Safety web site http://www.foodsafety.gov/

Dog and the "monkey's brain scooped out of his freshly cut off head" dish. You should probably draw the line somewhere.

Hey Rancho I am a huge fan of the Taco Truck and quite often can be found at the La Playita truck across from the Wine Train on Mc Kinstry, (just off Soscol). But I have to admit those pics from your last adventure look a little better. I think I need to branch out and explore. I would love to join you (and others) on your next little adventure. Keep on Truckin'

Thanks for the review. I thought maybe they would have things worked out a little better by now. I was invited to the grand opening celebration back in June (28th), and did not go because when I called no one seemed to know what was going on. Not what the attire was, not whether it was dinner, cocktails and appetizers, or what. Seemed like a long drive, from Napa in traffic, for a Monday night. That said, I have enjoyed Chef Torralba's food before at Domaine Chandon and had the pleasure of meeting him and seeing all of his little bottles of infusions and the lovely little drawings he does of all of his dishes while conceiving them. I hope they work things out and am glad you had a good time inspite of the glitches. (Something to be said for that). BTW I don't believe Chef Torralba worked at El Bulli (but is a devotee) - I know he worked on a yacht sailing around the world, and worked at Paul Bocuse, with Gagnaire and with the late Jean-Louis Palladin.

SO Rancho Are all of your favorite "Napkins" invited? I can bring wine.........

Carolyn It is Napkins, not Napans, for those of us here in the wonderful Napa Valley.

Thanks for the review and pictures. Enjoyed it very much as it addressed some of the thoughts/concerns I had/have. Will you go back?

Actually Merus does not make Cab Franc, only Cab. One year they did bottle splits of their Cab for the French Laundry, but that was only one year, (2000 I think), and they do not have any partnership or projects together with Thomas Kellar, just a mutual admiration there.

Thanks for the welcome Carolyn. I enjoyed your pictures of your experience. I hope to be here often and contribute something meaningful. Thanks

I would go with Bartolomeo Scappi because his cookbook "Opera" is filled with amazing drawings of the ideal kitchen and all sorts of equipment for the expert cook. And you can't go wrong with the High Renaissance.

Review of Pilar Downtown Napa on a Tuesday evening, a party of four walked in at 6:30. We were seated right away in the tight, pale green room three quarters full with hip Napa senior citizens. No early bird specials, No specials at all, as the menu changes nightly. Tonight six appetizers included two salads, (butter lettuce and baby spinach), sautéed foie gras, bundnerfleish, whole Spanish mackerel, and steamed mussels. We ordered the three latter with an Italian Pinot Grigio that went nicely with our choices and was reasonably priced ($28). Thinly sliced bundnerfleish, (air dried beef, similar to bresaola), was fanned on a plate and topped with arugula, shaved Parmagiano-Reggiano, and orange scented olive oil. It was best enjoyed by rolling the meat around a little of the salad and eating together as a roll. This would be easily made or duplicated at home and at $11 it was a little pricey, but good. Two whole Spanish mackerels, each about six inches long, arrived grilled with a small side salad comprised of fennel, cucumber, lemon, and mint. The slightly charred flesh of the mackerel was set off wonderfully by the fresh, cool, aromatic salad. Here the simple fresh flavors were artistically paired to create a depth of flavor and $9 of simple elegance. Steamed mussels, $10, came in a romesco sauce with Spanish style chorizo and bits of peanuts. The dish started off as any simple mussel dish but grew in flavor with every bite. As we worked our way down the bowl the sauce became more prominent and showed the intelligent addition of peanuts was a winner. Mussels gone, everyone enjoyed the sauce with bread down to the last drop. Main Courses ranged from $21 for local halibut, to $27 for Colorado rack of lamb. Other dishes offered were grilled hanger steak, Ivory King salmon, oven-roasted guinea hen breast, and a veal rib chop. We ordered an Australian Trevor Jones Shiraz ($63) to go with the lamb and veal. The rack of lamb was not a rack but actually three good-sized chops beautifully cooked (rare), on a bed of barley risotto with Manchego cheese and roasted pears, and a side of broccoli rabe. The lamb was delicious and when paired with Shiraz--a match made in heaven. The risotto, although a little dull in color and texture, ended up having good flavor because of the cheese and roasted pears. The veal rib chop arrived with roasted German butterball potatoes and peppercress, all in a little veal jus and drizzled with truffle oil. The aroma of the veal, roasted potatoes, rich veal jus and hint of truffle oil makes my mouth water now. The veal was cooked perfect and complemented rather than over powered by the rich and velvety jus and earthy truffle oil. Five desserts to choose from at $8 each with 4 coming with homemade gelato--baked chocolate mousse with hazelnut/chocolate gelato, coconut soufflé with pineapple gelato, apricot and blackberry financier with vanilla bean gelato, and “Fettucine” with strawberry gelato. We ordered the Carnaroli rice pudding with Moscato poached golden raisins which displayed how superior ingredients and technique can make comfort food all that much better and send you home with a satisfied smile. Pilar is small and tight- Your chair back will touch the diner behind you and you feel like you are in the way the moment you walk in the door, until seated. The room gets louder as the evening moves on. Service was attentive, but unhelpful and our server failed to convey any enthusiasm for the food or restaurant. Questions about which appetizers to share, preparation of main courses, and dessert descriptions were met with short, labored responses. As a first time diner, I look to my server for their knowledge and understanding of the menu and this is extremely important when the menu changes daily, especially when the menu contains several spelling errors and a couple of inaccurate dish descriptions. Despite these small glitches, the food at Pilar shows an Italian flair for fresh seasonal ingredients, fine French techniques in preparations and a Spanish knack for seasoning and experimentation. This winning combination of the chefs’ training, heritage, and visions will bring me back for more.