GordonCooks

Any french wine that is on the shelf was probably paid for a year ago.

That, and I'll contact you before my next trip to Striped Bass

Perhaps this is precisely what annoyed me. Service on par with the concept??!?? At those prices I want more than concept - I expect the bare minimum of service like having my water glass refilled without asking, and certainly without attitude. So does Chef Ito at Fuji, again, at 1/3 of the price. I would recommend it too, but with the caveat that it's (in your words) "over the top and expensive". Sounds like I'd better try "Fuji" my next trip out.

I found the canned speeches by the robotron waiters quite annoying, and the very pushy upselling of outrageously priced mediocre cocktails particularly offensive. The food is good, but I prefer the sushi at Fuji in NJ for 1/3 the price. I consider Morimoto another "Starr theater" experience, which in my opinion, is sadly more about decor than about the food and the staff being knowledgeable and helpful, rather than sounding like "waitron dolls" whose string you pull to get the various menu or cocktail descriptions. I find this to be true in most Starr restaurants. It's about theater, not about the food. This is only my opinion. Some folks are happy to pay those prices for "ambiance". I think ambiance has more factors than how much money was dropped on hiring a prestigious designer to do the space. Ouch, I have only been to Morimoto twice and was lucky enough to sit at the Sushi Bar both times. The service is on par with the concept - but, of course is not at the level of Le Bec Fin or similar. They do suggest certain cocktails which I enjoyed and they push the good Sake which was fine also. I do think the food transcends Sushi though – I would equate it with fusion squared because of the variety of ingredients and techniques being used. If someone prefers a more “traditional” Japanese meal – Morimoto is a little over the top and expensive. But it someone desires a truly unique Philadelphia Asian experience, I highly recommend it.

I'm curious as to what's behind the motivation ? Did you have a bad experience ?

I have the Wine Enthusiast Wine guide on my Visor and the 1855 Classifications. I use a Cellar manager also to keep track of what I need to buy but it has a lousy user interface. The Wine guide ratings should be taken with a grain of salt but it gives good general info. Don't bother with pocket vineyard.

Sunday turned into Italian - Pan roasted Cauliflower with pancetta, red pepper flakes, and oregano. Salad of Arugula, baby spinach, maytag blue, cumin toasted walnuts, and crisp (unripe) green pears. Just dressed with EVOO and reduced balsamic Stuffed pork tenderloin with spinach, garlic, sun-dried tomato, pine nuts, and crimini mushrooms. Left over Sugo Pomodoro and Ziti Dessert Crepes with Sweet Marscapone, bananas, and chestnut honey. Polished of a couple bottles of 96 Barolo and some Moscato

When considering wine storage - us the the wine drinker's theorem Take the maximum number of bottles you plan on having and multiply x 2.5 to arrive at your storage needs.

Le Bec Fin is still a great experience - try Brasserie Perrier for lunch for a more casual take. My faves include Vetri, Susannah Foo's, Morimoto in addition to Le BF and BP. There's a lot of good brick oven pizza too. If you stay near the Westin - try my favorite late night watering hole - Monk's Cafe - huge beer selection, fantastic mussels and steak frites. Serves until midnight - that's how I found it.

I'm hot on Vendage Tardive lately - specfically 89 & 90 Leon Beyer and Hugel.

The current statistic for time between purchase and consumption is 4 hours. Does this take into account Restaurants or merely Wine Store purchases?

While I haven't tasted widely enough to be able to make vintage generalizations confidently, that's never stopped me or anyone else for that matter before, so what the heck... I hear 97 and 98 were both warm and dry years, with each vintage's wines generally showing good ripeness of fruit, while the 97s show a little more funk and the 98s showing more structure (both tannins and acidity) and therefore ageworthiness potential. Personally I think the comparisons of Ogier and Jamet Cote Rotie over those vintages bear out the above general guidance, with the additional thought that the 98s seemed to show greater concentration of fruit about a year ago but now seem to be shutting down rather dramatically (definitely more so than the 97s, which drink nicely on pouring but do even better after a little aeration). Then again Cote Rotie is a significant drive north from Hermitage. With respect to Chave, I've only had the 97 and 98 side by side once (about a year ago) and the 97, while still a very good wine, was dramatically lighter-bodied than the 98. I'd rather have the 97 for drinking now or in the next 5 years, but I'd rather have the 98 for aging. This all being said, I think Chave Hermitage is pretty much a sure-fire gift for a wine-lover. Its kind of like getting TIVO for a guy. How long did the 97 sit ? The last 97 Chave I had the pleasure of drinking was fairly open and showed a lot of fruit. I came back an hour or more later and it was literally a different wine with loads of fat, smoky backbone and firm tannins. I've not had the pleasure of a 98.

Pay with AMEX - it's cheap insurance.

Cave Spring make some of my favorite Reislings and Chardonnays - I dined with the winemaker more than a few times and he's probably the best-traveled guy I know. Angelo Pavan spends extensive time in Burgundy, Italy, The finger lakes region, etc researching and talking to other winemakers.

Large format bottle can be hard to contend with. I have a couple of double mags in my cellar that sit in a box in the corner because i can't fit them into the racking. How about a bottle of Champagne, Dom or Veuve Cliquot. – or maybe a Sauternes or vintage Port ( there tons or Vintage in that price range)? If he’s a new world guy with a cellar – maybe the La Jota Howell Mtn 18th anniversary. It’s got some snob appeal. If he’s an old world guy – maybe a Ch Ducru-Beaucaillou, Montrose or comparable. There seems to be a lot of 89s and 90s going around lately – most priced under market. I’d love it if someone dumped a Gaja Barbaresco in my lap

Just kidding, Chef ; I look forward to a meal at Trio with great anticipation When creating a dish - do you concentrate more on creating a new and unique flavor ? And when do you decide if the intregity of the ingredient is becoming lost in the process ? Thanks Gordon

I feel that many of the Gruners I've had in the past year are moving away from the Razor-sharp acidity that many young GV's possess. I think a lot of the wine makers are modifying their vinification to "mainstream" their wines - But I will agree, It's not the wine of choice for someone whose drink of choice is a fuzzy navel - maybe a Cosmo though.

(Bolding added)I must jump in and state that Gruner Veltliner is the white grape of AUSTRIA, not Germany. The wines are delicious and very food friendly, but BONE CHILLING DRY (think fignernails on blackboard), and generally not sweet in the least. There are quite a few exceptions to the rule - Vintners such as Prager, Knoll and Nigl make GV's that can be herbaceous, peppery, and minty, but not bone chilling dry by any means. I've even had some excellent GV TBA's too.

My experience with the "old" Bouley was that I was dressed "So" casually - they must have thought I was "somebody". It was kind of funny to be fawned over and not have them realize I was some neophyte from Upstate.

I was going to crack one open - but I think I sit on em.

There seems to be a lot of buzz about 99 Quilceda Creek Cab. Any member experiences ? I just made a purchase of the 1999 Meritage which is 85% (+-) Cabernet

Not especially memorable It might be because the previous dish was a salad containing blue cheese and paired with a couple of 2000 Bordeaux with very firm tannins. It was a good, but not great bottle. Nice balance but a little thin for my taste as far as fruit. I keep forgetting Duckhorn cabs are only like 85% Cabernet (+-) The St Emilions drank quite nicely though.

Monday Night leftovers Focaccia Stuffed with leftover beef tenderloin, blue cheese, fresh baby spinach, grilled scallions, leftover applewood smoked bacon and asparagus, some balsamic onion confit I had, and vinaigrette. Took the left over sweet potato pave - made fries and dusted with salt and tumeric. We drained all the remaining bottles of wine, started a Rosemount GSM and promptly fell asleep in front of the TV.

Sunday Dinner was rather spectacular this weekend. I couple of friends who are in the trade came over for some food and wine My friend Kurt was responsible for the salad My friend Charlie was responsible for the Dessert and I did an amuse, app, and entree. We made an attempt to pair wines but they all just ran together. here's a breakdown Wines 2001 Trimbach Pinot Gris 1999 J.J. Prum Resling Auslese Mosel-Saar-Ruwer 2000 Frei Brothers Russian River Pinot Noir 1998 Reichsrat von Buhl Trockenbeerenauslese Pfalz Forster 2000 Chateau Faugeres 2000 Chateau I can't remember 1995 Duckhorn Cabernet Sauvingnon 1998 Chateau Rocher Bellevue Figeac Taylor Fladgate 20 yr Port Grub Seared Scallop with citrus chive crème fraiche, and beluga caviar over onion confetti Purple Potato Gnocchi with Sugo Fitzsimmoni Pomodoro and Reggiano Curls and sun-dried tomato oil Seared Beef Tenderloin Salad with Grilled scallions, Bleu Cheese and Dijon vinaigrette over winter greens and Parmesan crostini Butter Poached Lobster with wilted baby spinach over sweet potato pave' acc by a Ginger Lemongrass Bueurre Blanc. Braised Hunan Short Ribs with Roasted asparagus over Rosemary and Applewood smoked bacon white beans acc by a Shitake Demi-Glace Chocolate Banana Truffle Torte with a cocoa ganache toppin

How about a 5 star system ?