paul jaouen

Cafe Matisse was superb but I haven't been there in a while. I understand they went to a small plate (tapas) type menu but this is second hand. The outside garden was always fun in the nice weather. Park & Orchard still has an outstanding and reasonably priced wine list. Food is OK. Mignon is decent but nothing special. Spring Grill is a pathetic excuse for a Thai restaurant IMO. I think they may have the talent but they pander to the American "chinese takeout" mentality. I've been to Village Gourmet but don't remember it so it must not have made an impact either way. Then again I haven't returned. Since I now work in East Rutherford, I'll have to try some of the other recommendations.

What is the wine list like? Going to Tampa for 2 blowout wine dinners at Berns but I might have an extra evening.

Is Poggiano the producer or the town this is from? I've never heard of this wine. SF allowed corkage after they got their license. It's been over a year since I've been there so you should check to make sure what the current policy is.

That's a great deal if they are trading you '99 for '87. '99 is a much better vintage and Mouton has upped the quality of their wines starting in the second half of the '90s. They are much more consistent vintage to vintage. How exactly do they make the exchange? Only wine of the three you are bringing to Blu that I've had is the Donnhoff. Great producer and the NK is one of my favorites. And yes that is my handle on cellartracker although I don't post much there although I keep meaning to.

The mold on the outside of the cork is harmless. Just wipe away. It is possible your bottles were heat damaged but if you kept them in closets and the temperature didn't get much higher than low 70s, they may not be damaged but just advanced. A musty smell is not necessarily a sign of heat damage. A sticky wine residue under the capsule is one sign of heat damage. Another sign would be if the color of the wine is brownish and dull looking. And finally if when you taste it, the wine lacks fruit and is dull and tasteless then it is most likely heat damaged. I have not had the '87 Mouton but the vintage itself was not very good and quite backward. I would try decanting the next bottle for an hour+ or doing a double decant a few hours before you take it to the restaurant. The mustiness might dissipate. I would be very interested in finding out the results of your next bottle if you do decide to decant. I also would not waste my money on buying any product that claims to restore corked wine. It's not going to happen. I've been to Blu once recently and I was not overwhelmed. Some dishes were very good but they had a very heavy hand with the salt on others. This was a pretty busy Saturday night. I need to try it again on a slower weeknight. I did think the service was excellent even though it was very busy. The waitress did an excellent job of opening and decanting my 1975 Chateau Palmer. I am usually afraid to give waitstaff older bottles of wine as the corks can be fragile. She was gentle and took her time even though the place was hopping. Best, Paul