GordonCooks

I agree with the BV - I've had recent experiences with 95 Clone and various George Latour..I was compelled to include them because of their legacy but I feel they are concentrating on Value wines (as with Beringer) I have never tasted any Freemark Abbey, Staglin, Chimney Rock - I've been a serious wine drinker for only the last 7-8 years - I didn't get started until my late 20's

Sure, why not ? Oakville, Yountville, etc

Whitehall ? I've never heard of White cottage

I included the Ajaujo because I've always been able to locate a bottle when needed. It's never a bargain but reasonable. I've yet to have a great Montelena but I probably haven't had enough. Ridge - great choice (they make my favorite Zins also) Heitz is one of my new favorites The Cults are primo but their price/availability is ridiculous (esp with all this charity auction price gouging)

Shafer - crap, I knew I'd forget one. Harlan I like but it's impossible to get at a normal price (at a case production on 1-2000) I finally made a little headway on the subscription list but they won't even ship to NY. I'd be interested to see what you would consider your list - I consider your wine knowledge (as with ron johnson's and a few others) most engaging and educational

I culled this topic from another wine discussion or board. If Winemakers were ever to establish a Classification of California Cabs - what should the criteria be? I think it should be someone producing great wine for at least the last 10 years and an annual case production of at least 1000. What would be your criteria? My faves? Araujo Beaulieu Vineyards Beringer (Private reserve) Can you consider the wine of the producer as a whole? Caymus Bryant (a little low on production) Dalla Valle Diamond Creek Dunn Joseph Phelps Merryvale Silver Oak Opus/Mondavi.... ditto Beringer Favorites I didn't include due to small production/lack of tenure Lokoya Colgin Screaming Eagle Peter Michael David Arthur (both) Who did I omit? Mayacamas? Heitz? Chateau St Jean ? And I probably left out an obvious choice or two

It's the law - let them know you're american and overtip - you'll get taken care of.

In the case of Prudhomme, I think you mean blackened redfish. As for catfish, Shiro in South Pasadena is pretty wellknown for his fried catfish with ginger in ponzu sauce. Noted, thanks - I'm not a huge cajun fan

I don’t know if famous forever applies, but when a dish/chef/restaurant is mentioned – these are the names that come to mind Thomas Keller’s – Oysters and Pearls Grant Achatz – Liquid Truffle Ravioli Paul Prudomme – Blackened Catfish Todd English – Prosciutto/Fig Jam pizza General Tso – his Chicken Resto Dishes 21 Club – Steak tartare Peter Luger’s - Porterhouse

With spicy - it's always cool white for me - I like a nice, peachy Gruner Veltiner - A young, acidic Muscadet , A Gerwurtz or Pinot Blanc. I have served chilled Gamay/Beaujolais with Asian - interesting, but not as good as a white

One of may favorite Toronto restaurants in Avalon. Chef Chris MacDonald features a tasting menu paired with indigenious wines. One of the most memorable food-wine pairings was a Caribou chop, roasted fennel, and demi paired with a Baco Noir. When in canada - I order Italian, French, and Canadian wines exclusively because of the price. I enjoy Canadian chards, late harvest reislings, cab francs - I think they are a great value.

As a NY resident - I find that I can't have the Harlan Estate vino I like shipped to me via Harlan. Other out of state wine stores will ship but no CA Cult'ers Are any E-Gulleters receiving any Harlan, Dalla Valle ?, Diamond Creek ? Are NY purveyors locking me out ? Who are your favorite online stores ? Is Mike Piazza gay ?

Last Year, because of a flu epidemic, Christmas eve dinner a la Italia for my girl's family including Chicken French, Lasagne, Braciole, cioppino for the aunts and uncle's....sausage and peppers at midnight. By back is still sore. This year - My friend's Grand Opening Gala at his Thai restaurant - he decides to cook fusion - In 4 hours (with 1 prep chef)- 3 apps - 3 mains - 2 desserts for 65 - whew....no way I could do this night after night. Hats off to Sous Chefs everywhere.

Before attempting - score the neck of the bottle under the ridge.

Not the Quintessa - never was a big fan. The Opus One is good now but I think, better in a year or two. The 96's are a little thin and may benefit from a little more time. The CSJ (my fave of the three) is a great wine and drinking well right now. But for 50.00 corkage - I'd go off the list or do the Opus

I got a CT Wine Key my last time.

Gourmet Online FoodStuffs, For those less fortunate (non NYC'ers) in General Food Topics

Pour moi ? - 1929 Chateau La Tour

Grandpa was 110% Swedish

Hogue Late Harvest Reisling - 5.99 ea

It's likely I will be attending an overseas wedding within the next 12-18 months. This month's "Departures" features Britain in all it's glory. My do's will be Gordon Ramsay and my don'ts will be eating from chippy trucks. I'm thinking about 4 dinners and 4 lunches...I want the Best London has to offer and I also want some iindigenous experiences. Suggestions please ? Basildog - how far away is your place from London ?

Alcohol

This thread is a Virtual Bocce Ball tournament without a tape measure

Good Luck if you ever need to find "The Fifth"

JOV - I forgot a really good one.