dinwiddie
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Posts posted by dinwiddie
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All I can tell you for sure is that back in the 60-70's every hippie in the world had an empty one used as a candle holder.
SB (was there, did that)
Your hippies had class. We used Matus Rose bottles instead.
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It reminds me of a restaurant where I once worked as a bartender. A youngish (mid 20s?) woman came in and in a very condesending voice asked for a white wine "But not a chardonney, I hate chardonney". He suggested that the young lady try a Chablis. The response "Wow this is wonderful, I'll have to remember to ask for it from now on."
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Couple of places that we tend to go back to over and over.
Bella Notte in Olney, MD.
Dino, DC
Il Pizzico, Rockville MD
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Last night I was having dinner when the woman at the table next to me decided to "freshen" her perfume. Not only was if overpowering, but it didn't even smell that good. It absolutely ruined any taste the wine I was drinking had. Thank goodness I had finished my food by then.
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Wine Tag: K
in Wine
Just for fun this weekend my siblings and I decided to have a "starts with a K" wine line up with dinner. (See these threads do have some use.) We had:
2006 Kosta Browne Pinot Noir Rose
2004 Kistler Chardonnay Sonoma Coast
2000 Killibinbin Shiraz
2001 Karl Lawrence Cabernet Sauvignon
N.V. Kittling Ridge Estates Vidal Ice Wine
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Pinot Noir over planting will it lead to a glut in 5 years ?
In the 1990's it was Merlot a panic to plant and just in CA the acreage is now over 51,000 acres of fruit bearing vines...and a lake of wine...
So then I look at Chardonnay in CA and the love affaire over 92,000 acres of fruit bearing vines.....and a lake of wine...
Next Riesling in CA 1935 acres of fruit bearing planted vines and only 685 not bearing fruit....yet we imported over 57,000 cases of this wine just from the land down under...what is troublesome is that the cooler regions for Riesling are going to Pinot planting..this I question?
Last Pinot Noir over 24,188 acres of fruit bearing vines and 3,330 soon to come on line...
So Pinot Noir are you going to be the next lake of wine with all the new vines coming on line and being planted ?
Should based on demand Riesling be planted ....the stats say yes... the hype of a movie like Sideways = a fad that might fade away as did the Chard and Merlot.. madness.....
I am using CA information for the above as a Macrocosm of the US wine world...
Your thoughts?
Stats are from USDA report 2006
Maybe, maybe not. The problem with the overplanting of Merlot was that so many growers went for the most fruit per acre that they could and there was not just a glut of Merlot, but a glut of bad Merlot. With the growing popularity of Pinot Noir, it may be that growers will do it properly and limit yields to make good PNs. One can hope. As it is, the new lions of Pinot Noir producers are finding that they have to expand their production because of the high demand. When folks like Kosta Browne almost double their production, and still have a waiting list for allocations that is over 7000 long, you know there is a demand for good Pinot Noir.
So, what I am saying is, if the Pinot Noir that is coming into production is tended properly, and cut back to limit yields instead of trying to get as much tonnage per acre as possible, it may not be a problem. There is a lot of pent up demand for high quality Pinot Noir, and the increased acrage may be a godsend for those of us who love PNs and did not want the demand to drive up the already high prices for the better ones.
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The only cure for this is to look the waiter right in the eye next time and apologize on your sister-in-law's behalf. Something along the lines of "You'd think she'd be more understanding having stood in your well worn shoes before, but apparently the experience so scarred her, she feels the need to take it out on every waiter she comes across in life. Don't worry about the tip. I'll take care of it personally and make sure she doesn't stiff you after running you ragged. Consider it Hazard Pay." Say this all in your sweetest and most patient voice, at a volume that nearby tables can overhear and then stare daggers at your SIL.
Getting called out on it in public usuallly solves the problem once and for all.
And the feud will begin. Unfortunately there is nothing like embarassing an in-law to get the family choosing up sides. I have learned to either not eat out with them or to ignore them and quietly take the server aside and add to the tip. (Yes I have an in-law who is obnoxious and rude to servers.) Having been a waiter in my younger years (many, many years ago) I find that I will put up with a lot if I think the server is trying. And I always tip well and try to place blame where it belongs, whether it be the server, the kitchen, or management. But I never, never, say anything about my in-laws because I am usually the only one who doesn't have someone mad at them (after all, even after 22 years of marrage, I am still the outsider) and I like to keep it that way.
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Two short stories, both involving my son. When he was about 6 years old we were dining in a very nice restaurant in Virginia Beach. A party of 6 men came in, obviously just off the 19th hole, and were very loud and occasionally profane. My son, in his best manners, asked the matre'd if we could be moved because "those men have forgotten how to use their inside voices and it is spoiling our dinner ." The gentlemen, who overheard, quieted down and as they left one came over and appologized to my son for behaving badly in a restaurant.
Now, 13 years later, we are at a restaruant where a man at the table next to us is verbally flaying the woman he is with. She is hunching down in her chair, trying to sink thru the floor. When he gets up to go to the bathroom she starts to cry. My wife feeling sorry for her offers her a kleenex and invites her to sit with us. The man comes back and starts to reach for the woman, my son plants his 260+ pounds between them and in a firm voice, suggests that he learn what is appropriate behavior in a restaurant. The man, after realizing that he can't move the kid, says he is leaving and tells the woman to get up. My son informs her that it is her choice. She stays and we send her home in a cab. (They were not married, and I do not understand why she sat there and took the abuse, but that is not my business.)
So I guess sometimes the kids can teach the adults how to behave.
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I agree with Katie, and would like to add the following... we are a 75 seat restaurant/bar and we have 50 wines by the glass at our establishment split between whites, reds, sparkling and dessert wines/ports. With the increase in poplularity of wine in the US, it has become a much more important part of the dining experience. I would like to add that it also depends on what you want your focus to be. Granted, we are a wine focused restaurant, but as Katie says...a lot depends on your size and volume. We don't have a fancy cruvinet system, because quite frankly, when we did the math, it didn't make sense to invest that much money. We simply pump the bottles down each evening and only keep them for 48 hours. We might be able to keep some longer, but we adopted that as our standard.
I believe Tom asked this very question over on VC when you guys were first planning to open Domaine Hudson. (I still plan to try to stop for dinner the next time I'm driving thru to Phila.) While not every restaurant can be as wine centric as you folks are, I don't see why they can't have a good list of wines by the glass. It isn't like you have to have multiple bottles of the same wine open all at once.
I once worked in a restaurant that would open any bottle on its list and serve by the glass if the table requested as long as they agreed to buy at least two glasses from the bottle. I can't remember how they decided the cost by the glass (divided the wine list cost of the bottle by 5 and added $X I think) but it was not uncommon for us to have the table next to them ask if they could get a glass or two of the aforementioned wine when they saw it being poured. As one person told me, they would pay what it cost to get a glass or two of a great wine when they were not able to go for the whole bottle for fear they wouldn't like it. The restaurant had a special table where they put the open bottles on display for anyone who was interested in what had been opened that evening. Of course, this was also a wine centric place (unfortunately no longer with us) and there were always folks who came in just to see if there was anything "special" available.
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Don limit yourself to close to the hotel. DC is not large, and it is easy to get around on the METRO.
Others have made good recommendations, but if you like Italian and wine go to Dino in Cleveland Park or try the Palena Cafe in the front part of Palena (also in Cleveland Park right next to the metro stop) for the best roast chicken you ever age as well as a great burger.
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Nothing secret about them, but for the under $20 bottle the best bets are zinfandels. I like Seghesio Zinfandel Sonoma County and Rosenblum Zinfandel Paso Robles Richard Sauret Vineyard.
My other go to wines for that price are the Thorn-Clarke Shiraz Barossa Shotfire Ridge. Peter Lehmann Clancy's Barossa, and for a white, the Kim Crawford Sauvignon Blanc Marlborough
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Thanks for the responses; right now it looks like Corduroy. Central is all booked up every day we'll be in DC. O_O
Palena is jacket and tie... I'll pass. Jacket is OK, but I don't wear a tie to work and I won't wear one to eat, no matter how good the food is. This neck will run wild and free! :-P
I've eaten at Palena many, many times and I've only worn a tie once. There is no requirement to do so, and in fact, we've eaten there with folks who wore Hawaiian shirts.
I can only think of a couple of restaurants in DC that require jacket and tie. This is a fairly business casual dining type of town.You might also try CityZen (though it will be a tough reservation to get this late), Taberna del Alabardero (Spanish and excellent) or Marcel's.
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Since I've been married for a long, long time (and hope to be for a long time more) I haven't had to try impress a woman with my "wine knowledge". However, back in the years when I was dating (we're talking the 70s here folks) I found it much better to pull the "ask the sommelier what do you think of this one," and get the "excellent choice" in reply. That way I looked both knowledgable and humble.
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I once broke up with a guy because I saw him eating a banana in a way that just made me cringe. Like a monkey. The memory still sets my teeth on edge. I mean, what teenaged guy would pack a banana in his lunch? And then sit there in the cafeteria, next to me, yakking away, peeling it like some sort of primate between bites? I just couldn't look at him any more without thinking of him in a diaper, striped shirt and beret, scratching his pit with one hand and eating the banana in another. I just ditched him right then and there. And no, I never told him why.
Please, please tell me, someone out there on eG., have you ever done this? If I am a lunatic, am I alone? Many thanks,
Fabby
(I was reading Ya-Roo's story and laughing my butt off, and then recalled the banana incident to my husband and sons. Mr. FFB told me that when he intends to leave me for a stripper, he will go on an all-banana diet, to make it easier on us all.)
Monkeys eat the whole thing, peel and all. Peeling it down is something that they made up for cartoons.
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I don't know whether to call the 2003 Owen Sullivan R3 O/S or Owen Sullivan since there seems to be some squabble over the name. In any case, it was an excellent rendition of the classic Bordeaux blend. 60% Cabernet Sauvignon, 25% Merlot and 15% Cabernet Franc. A very nice bottle of wine. Spice and warm blackberry and black cherry nose. Well structured with a lot of depth. Lots of black fruit and a little chocolate on the palate. Fairly long finish with firm tannins. Was quite enjoyable with a cassoulet after a couple of hours of shoveling snow.
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Actually I was quite impressed by the Tabor Hill Traminette. My wife loves it, and at about $15 it is a very reasonable buy. It is very much like a traditional Austrian Gewürztraminer. An excellent wine suprisingly.
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Citronelle is considered by many, including the major food writers, to be the best restaurant in DC, which is a very good restaurant town. I have never had a meal there that was not first rate. They also have an excellent wine list, if somewhat expensive. But it is a dining experience that is well worth the money and everyone should be so lucky as to be able to eat there at least once. Having never been to the French Laundry I cannot compare it, but it is easily the equal of if not superior to dining at Per Se or Restaurant Daniel in NY.
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You might also consider Zyatinya if Jaleo doesn't work out. Both are easy to get to on the METRO at Gallery Place.
It depends on where you will be staying. If you don't have a problem with using the METRO there are lots of great places to eat. If the kids like Italian, go to Dino in Cleveland Park. For Indian, try Indique.
If they are adventurous, try an Ethiopian restaurant. While most folks say go to Etete or Dukem, and I agree that both are good, with kids I might want to go to Adams-Morgan to see the scene and go to Meskeerem instead. In Chinatown, try Tony Cheng's Mongolian BBQ for something different.
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Wine Tag: G
in Wine
‘85 Torres Gran Caronas Mas La Plana Estate “Gran Reserva”
This was brought to a dinner in December and it was one of my favorite wines of the night. Over 20 years old but still youthful. It has the appearance, flavors and structure of a wine that a quarter of it's age. Smoke, loam, leather, mushrooms and dark fruit on the nose and even more on the tongue. A perfectly balanced wine that was a joy to drink.
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Olney Ale House? The one on 108? No, it's still there. Why, I don't know. That place does not have good food at all.
I have yet to figure out why that place does such a good business other than the fact that Olney just does not have as many restaurants as the area and income can support and it is one place where you can eat outside when the weather is nice. The food is mediocre at best. I guess it does much of its business selling beer. My son likes thier burgers however, but not enough to make a trip there when there are other places to go.
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If you want to be really cruel, you can present the wine in this contraption.
That is just plain mean.
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Wine Tag: G
in Wine
2001 Gravner Ribolla Gialla Venezia-Giulia AnforaAmber colored, a huge wine for a white, more powerful than some of the reds I've had. Pineapple, appricots, with a touch of honey and spice. This wine changed character as it opened. One of the more unusual white's I've ever had.
I would say that last sentence is probably an understatement. You've opened a not-very-cheap bottle of wine, and Josko Gravner's first Ribolla Gialla that was fermented in terracotta amphorae buried in the earth. The amber color of Gravner's wines made in this fashion should not scare anyone off (although it's understandable to think one should be scared). They are fully alive, ad dinwiddie experienced. This particular wine (although a 2001 white) wasn't released until the Fall of 2005.
Glad you posted about it.
Brad,
I got it at Dino in Washington DC. (If you are in town you should check out his list, it is exceptionally well priced and quite large.) He had it for $150 on his list, but it was wine madness so it was (only) $100. I shared it with my wife, son, sister, and nephew. None of them are major wine geeks, but they all loved it. I don't normally spend that much on a bottle of white wine but it was well worth it, and it was a great night of fun and family.
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Anyway, I drove by not too long ago and I think a little strip mall is going in that space. Just what Olney needs.
While I agree that Olney doesn't need another strip mall, or the Starbucks that is going in there, I am interested in seeing what the Roots Market will be like. I guess Olney is upscale enough to support an Organic market. They sure could use another nice restaurant or two.
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Wine Tag: H
in Wine
2001 Hartenberg Shiraz Estate Wine
Lots of fruit, plum, blackberry and boysenberry with accents of mocha/coffee. Lush and still young tasting. Something different from South Africa.
Friendly, Accessible Winemakers
in Wine
Posted
I don't know about here on eG, but on some of the more winecentric boards like Wine Spectator, vinocellar.com, and winodepot.com there are quite a few winemakers who regularly participate and are very accessable. Ones that come to mind off hand are Brian Loring (Loring Wine Co.), Andrew Vingiello (A.P. Vin), Jared Brandt (A Donkey and Goat), Jamie Kutch (Kutch Wines) Randy Sloan (Match), Andy Peay (Peay) Adam Lee (Siduri Wines), David Dain (Dain), Mark Neal (Neal Family Wines), Paul Frank (Gemstone) and many more.