rich

Resultion - this will be the last year for this topic.

Interesting topic Steve. I did say (and still do believe) that a Pinot (the more deilcate version I favor) goes better with the white meat of the turkey, but doesn't hold well with the dark. Now I'm not suggesting we always have two different wines with the same roast, but I am saying two bottles of wine at the table for people who enjoy different parts of the bird is possible. The white and dark meat of a turkey taste entirely different. I think a Zin goes very well with both. It has the balance to handle the white and the power to handle the dark. However, if someone doesn't eat dark meat turkey they may want to pour a Pinot, which handles that part of the bird very well. There aren't many meats where the white, dark or various parts taste and look so different as with poultry (especially chicken and turkey), so why not serve two different wines? (I understand various parts of every animal taste different, but I think it's more exaggerated with C&T. i.e. You would probably want a different style wine when having a tenderloin or porterhouse - yet it comes from the same cow and the general taste of the beef is similar, just not as pronounced in the filet.) But the the beef example is different because it's rare a restaurant will serve the same diner a strip steak and a tenderloin at the same meal. Whereas, it's more common to serve a whole or half chicken or both white and dark meat turkey to the same diner at the same meal. I made a goose last evening and that meat is all dark and the taste of the breast, thigh, leg isn't that different so one type of wine was fine. Saying all that, I think if restaurants are going to serve a bird where the parts taste so different, they should serve them as separate courses IF they are including a wine pairing as part of ther meal.

nine eighths

There's no reason to ever eat in the Hamptons - you're there to be seen not eat. In fact, eating is anti-social. It's like going to Staten Island to eat - silly and anti-climatical.

Not if you live in Nutley, NJ.

Okay, we will.

Sine Qua Non ← I agree, that's why I asked the question. I didn't bring up that subject matter, another poster did. ← In case there is any confusion, Sine Qua Non is a producer, and was not typed by me to mean anything else related to the defintion of the phrase (such as delicacy is a sine qua non for good Pinot Noir wines). ← Sorry Brad, I took it literally. Being a former seminarian, the Latin comes to mind first. I've had their Syrah and Grenache, but never their Pinot - never knew they made a Pinot. Please describe it. Any particular vintage?

It certainly could, but a lot depends on the RS level.

The rent's going up and the 22% service charge isn't working for the waiters since it's shared by BOH personel. By next year it will be $300 and after that they will only accept reservations from baseball players with guaranteed multi-year contracts.

Sine Qua Non ← I agree, that's why I asked the question. I didn't bring up that subject matter, another poster did. And SE, I do think a dry gewurz does go with turkey, but I've never found the same thing with riesling.

Why? How does it work and what do you drink with a big New York Strip at Morton's if you think Zin works best with turkey? ← One of the great things about zins is the vastly different styles made. I'll take a blend with Turkey and a full-blown, knock your socks off one with the strip. Not a fan of riesling with turkey. Prefer my rieslings with more spicy foods. I also subscribe to the theory that all wine would be red if it could. About 90% of my wine consumption is red. Began drinking red at my Italian grandparents' table at age 4-5. Have never seen a reason to stop.

Very, very, very, very smart. Arguably the best restaurant in Metro NYC.

It just shows how palates differ Craig. I can think of no better wine to serve with turkey than a zin. I don't think a pinot stands up to the dark meat at all, though I do think it works well with the breast. I choose zin because I think it matches both very well. I haven't tasted many full, jammy pinots though. I tend to lean toward the more delicate side. Aside from the Loring, what would you recommend of the former? Just to note - I'm serving roast goose with a port sauce for New Year's Eve and plan on pouring 1978 York Creek Ridge Zinfandel. The last time I had it was about 12 years ago and it was very good, but needed more time. I have two bottles remaining and have confidence they will be perfect Sunday evening.

If she's able to answer, then the answer is the latter. If not...oh well, sorry H.

This may show you how unsophisticated some of my friends are, but I've found, from their comments, that some of them even find a long, full finish disturbing. ← Interesting. Any thoughts as to why a long finish is disturbing, especially since that's one of a wine's most pleasing characteristics? With regard to the pinot-zin reaction, is the zin reaction more from a total lack of understanding of what the wine is? I have friends who think all zin is pink and when I tell them they're drinking a zin, look at me as if I had two or more heads.

Interestingly, this very same item was my best dish of the year as eaten at someone else's home. It was spectacular and simple, both at the same time. I still keep thinking about it. Restaurant dish - for this year, honestly, I haven't got one. (The one meal that keeps popping up in my head was from a year ago, while I was travelling). Either I've got to go out more, or vary my restaurants - all these new American cuisine restaurants using greenmarket products and name brand purveyors can taste an awful lot alike. ← Ms. du Bois is being very nice and I thank you. I experimented with her and got lucky. It just as easily could have turned out to be a disaster. So thanks for your adventuresome palate and willingness to be my guinea pig.

Wow John, I thought I was the only one who remembered Arties! You must be as old as me! The food was good and the out of the way location certainly impressed people. I think Steve mentioned 44 million visitors to NYC this year and the mayor is hoping for 50 million next year. Well since this is about critical mass, I think that averages out to one Japanese restaurant for every two visitors.

I do dinner parties virtually every week and Pinots are not received well by "non winos." I happen to enjoy a Pinot with virtually anything from prime rib, to pork, to turkey, to lamb, to fish, but to a less sophisticated bunch, pinot doesn't work. Zins, especially Ridge that are blended and preferably aged, receive uniform praise. They open nicely, reward the palate with a multitude of layers and marry well with the full flavor of beef, pork and especially lamb - and end with a long, full finish. It's a great go-to wine for a crowd. And to answer JS, yes you can put down some Ridge Zin in a simple wine rack. Make sure the area is away from sunlight and the temperature is relatively constant - avoid heat at all costs (anything above 70-72). Perfect temperature for Zin and most red wines is 55-60.

I didn't think we were going into a full description of the wine only recommending one to go with Prime Rib. I'm glad you enjoyed the wines JS - and you're correct - that's all that matters. Brad, I agree Ridge Geyserville Zin is better with some age as are all the Ridge Zins and their Monte Bello Cab bottling (had a 71 with Christmas dinner - beef tenderloin - as is was spectacular). All Ridge Zins should be aged. I think Draper mentions that on each label and he's conservative with his numbers. 75% is the legal minimum to name a bottle by its varietal. I have never seen a Ridge Zin that's 100%. Everything is a blend, which is why I recommend it with Prime Rib or a "charred steak." Ridge Zin is like no other California version. It's food friendly and well balanced. Keep drinking the Ridge Zins with Prime Rib - it will make you smile.

When I worked in my father's bar late 60's, early 70's, many "professional" drinkers would start their day with a beer and raw egg. They also claimed it was the best cure for a hangover. I don't recall any particular name for the drink. Tried it once, didn't taste like anything more than a slimey beer. By the way, the egg was not beaten - it was placed in the beer whole. People also used to put raw eggs in milk shakes or malteds.

New Yorkers don't need to dance. The rest of the world needs to dance - we observe. Who told those people the definition of "appalled?"

It better not - I haven't worn a "plunging neckline and low-cut skirt" in years.

Any of the Ridge Zins would be perfect with the roast. If you can find the Geyserville appellation that would be best, should go for $20-25. A big, full chardonnay would probably be best. I don't think any of the French are big enough - most have a more delicate personality. You could try a Kendall-Jackson. It's from the books of big oak and butter that used to mean California. It should stand up to the roast, but don't buy too much. It really doesn't work with much else.

I know we have about 10 more days and something could change, but what has been everyone's best dish for 2006? Two categories: at a restaurant and home (cooked by you or another) Restaurant: Blue Hill at Stone Farms (August) - 90-minute poached egg served over wild roasted mushrooms. Outstanding flavor and richness. The yolk made a perfect sauce for the earthy mushrooms - Dish of the Year. WD-50 (Honorable Mention - February) - Shrimp Cannelloni. Beautifully presented and exquisite taste. This would be the winner in any other year. Home: Bacon & Eggs - Deep Fried Poached Egg topped with seared Serrano Ham & Salsa Fresca (December). Terrific texture from the egg combined with the richness of the ham made this my favorite creation of the year. Mussel Puffs (Honorable Mention - June) - Adapted from a 1945 Gourmet Magazine recipe, this dish features chopped mussels sauteed with herbs, butter and wine, placed back into shell and baked. The result is a light, yet intensly flavored, puff with great texture (stemming from the panko sprinkled on top).

But the RTR isn't supposed to serve great food. It's supposed to serve top quality caviar, some blini, a bit of borscht, some rubbery chicken kiev and some great champagne. No one should go there and order burgundy with carpaccio and truffles. The RTR is a landmark and a room with a view (of itself). It would be like going to Tavern on the Green or the Rainbow Room or the 21 Club and expecting great food. That's not why you go to those places. I don't hink the Times review will hurt business. Tourists and well-heeled caviar lovers will allow it to continue for a couple of years. After that the owners will revamp and come up with another twist. Whether Robins stays is moot. He really doesn't belong there anyway.