Vinfidel

most wines made and sold in the USA today are for immediate drinking so the cellaring issue is really a non issue how many wines out there are really 16-17% ABV? certainly not the most popular ones the problem being discussed has nothing to do with ABV or hang time but more about the silly policy of paying grower by the ton

excellent investigation carswell this sounds amzing this time of year is good for dumplings and soup with short rib! let the fattning of winter begins!

ABV as it relates to winemaking would be useful e.g. ripeness (phenolic) in warm climate = high brix = higher ABV when completely fermented this alone is very controversial not only for the global warming people but also because of what is ripeness

yes a very good idea mary also good will be a discussion about yeasts, wild vs cultured and frankenyeasts

very good question ribojoe, i do not know. will try to ask my contact for more details Rezin is a great bunch of guys, also Reserve et Selection and LLC wines Note that you have to buy by the case from most of these guys only a few like reserve et select will let you do a bottle or two all the best wines when importer privee are reserved in advance so hurry up and order!

10% off all bouttles over $20 coming on november 18 no need for scratch and sniff this time

83 yquem is a legendary wine enjoy and report back

may i suggest a pomerol?

toto you are a great person to spend your weekends for such a charitable cause and one that is really in need of more help i will come see you today and buy some nuts!

merlot! one of my favorites maybe some simple gruyere or parmesan gougeres very easy to make in huge quantities lots of good recipes on the net i agree with pates, pates and nice little crackers guru carswell as usualy has great ideas esp i like the chinese hoisin duck would be perfect make sure for the tasting you have a good variety of merlots from differnet climates and countries

maxanon... nothing personal i just find the reviews of this man to be a bit bizarre then today i read his claim that the event is the best in the world! it is very rare even in a small town to hear someone say that something in the village is the best in the world then again, maybe papa malcolm did not leave the town for a long long time., maybe there is a better festivale in trois rivieres haha the best joke is the challenge he throws out to the whole world that the PASSIONS DU VIN is the greatest wine festival in the whole world THE WHOLE WORLD! me, for one i say that the Wine Specator experience in new york (just passed) is a few thousand percent better than the wines tasted at the one here keep in mind i did not attend the event here but i did taste some of the wines i particular fault guigal for not bringing the better LALAs especialy since he and his father should be quite honored to taste with some frenchman outside of france

ahh, another saturday another time for the demon grandpa to raise his cranky head today he speaks such wonder of exaggertations i cannot believe it so i will post it here today he say that: MONTREAL PASSION DU VIN is the greatest wine festival in the world! And he challenge you to find a better one After reading the summarie of our friend JFL I am wondering if grandpa has not been hitting the bottle too much recently i saw the promotion for the guigal dinner and was not really impressed with the price. is it a promotion or for major profits?! i like that guigal is here but please mr jr. if you come so far maybe you can bring a case from the caves and not only the fresh supply you sold the monopolistes i wish i had gone so as to post a comment prima facie i will go next year and report back for sure but please my friends from here, tell me if this is truly the best wine event on the planet! maybe somebody should call bipin desai and christie's and wine spectator and alexandre les saluces and let them know what they are missing! will lesley or other journalists do a real report?

hello tocino good to see someone from the resto itself posting a response, it is rare around here the sommelier i am talking about is now gone i guess. i think i know who you are - you in fact acted as a sommerlier for my table when i first came last february. i came several times just that season to order the black truffle raviolis. i was very curious to find good pairings for the dish but the somelier was usually busy. you however were very helpful and we spoke a bit about wines, specifically the wines of grant burge. i eveentualy did speak to the sommelier, and if i recall he had a bad attitude about him and questioned my own questions, which i think is a terrible way to treat someone that loves wine and knows something about it. he had won some award at the time which i think maybe contributed to his ego since you know that your friend hardly dine at your work then you know it is not you i am speaking about. congratualations on your new position i hope you make the most of it and bring joy to peoples dinners. if you are going to start taking it personal what people say on this board this is perhaps a bad idea. he may be your 'friend' but that is my opinion - the man's role in the resto is a business role, if i am wrong and since he is your friend maybe you can correct it. on to the food - friendship aside what is your opinion? the food at Garcon is on the same level as Club Chasse and Bronte?

to me the best answer is like you said john do like the locals do another problem is use of oak that can make it hard with some foods a good book is called RENAISSANCE WINE PAIRING on this topic, using both traditional and new pairing techniques. i forget exact but i think andrea immer and daniel boulud are involve in this book somehow, both are pairing maniacs

wizpers, thank you for the kind comment. perhaps you will start my fan club and i will give a case of borsao to anyone that convinces carswell to join i now have the peculiar award of having two people do a reply to my comment with a quote but no comment from them! i take it that this is code for being speechless cookatlarge maybe it will be good for your career to work there since they are for sure going to skyrocket now due to the award. who know maybe the food will be great as well if you can lend a help!

carswell you make me laugh out loud i guess the answer is NO! when i used to live here before the answer i knew was NO not compared to even toronto forget about comparing to new york but now with the big asian community you would hope a better resto market would show up i will try isakaya and report back for the gyoza. so far i had them at sakata and they were like tiny balls of rubber

does it have good gyoza? i herd that montreal has great asian food i need a fix of greasy dumplings

basically that it is awesome and the level of excitement and quality is putting montreal to shame from what i have heard it is really rocking in quebec city these days u'topie looked amazing the architectural menu at one of the restos looked a bit contrived to me but it looked pretty cant wait to go and try maybe lesley can do a resume since the gazette web site is somehow unavailble unless you pay for it

not so sure I would call pork a heavy meat you do a nice double-cut pork chop with apple sauce or apple compote char on the grill i can see it would be great with a gewurtz or a riesling

Not in the same universe cook at large personally i have had some exchanges with the lady that owns it and her partner and she seems like a dedicated perfectionist with big goals and ideas and plans. i can see that maybe she might explode at something small but i have seen no basis for the sniper comments above sad but true a lot of people do not like to see a beautiful woman that is also successful. i will say she trained her staff very well but maybe she does not know food like she really should. her partner for sure is not a food nor wine expert or lover i think he have a business background the food however is the work of a sad chef in a dark place. lesley said there is a new chef since the award which i can understand but i cannot understand the award under the old chef since all the many times i ate there the food was not inspiring. no charme no distinct flavors. i must admit all the times i eat there it was lunch never dinner but so many dinners when i walk by the place was dead bronte is one of the best in the city. i have problems with the wine list and the prices but they are really an excellent place with the makings of long term success. the energy in the food reminds me of a buzzing resto that hits each note with perfection like La Gouloue in nyc at its peak in the late 1990s. the sommelier should learn to pay more attention to other tables instead of focus all his time on the table of his friends where he spends most of his time each night

yes ribo i have, many times see this thread already: http://forums.egullet.org/index.php?showtopic=76833

all this talks about the best butter with lait cru is making me hungry for a nice baguette in montreal i have been buying the ones at pain dore not because they are amazing but they are fresh and near my office who is the best producer? i love the bread of olive & gourmando but i never had a bagueette there. do they make one? i love to have a baguette with lots of butter and then dip it into a nice cup of tea with lots of milk and sugar

wow mary very high marks for your wine too bad we dont have it here in canada please tell me if there are retailers in nyc on the list i see a producer that makes good value wines that are tasty - la vielle ferme

i love wine and wine paring but if anything come in the way of my tartufo i get angry seriousely i like a stinky burgundy with tartufo even if it is not authentic sous bois aroma works very nicely

there is no web site at winesnitch.com is there another address or is this a joke i dont get