Carolyn Tillie

I don't mind Flash, but I really, really hate websites that force music on to you. I'm one of those that consistently use my computer to listen to music (Internet Radio is a great thing!) and I immediately leave a site that includes music... Sorry Rocco!

I was just going to mention that one! I like the architectural motifs (the building blocks at the beginning flash) of his site.

I would have a "fly around with Chris Cognac in his helicopter to the hidden gems in Los Angeles" series...."

Welcome, RobInAustin -- glad to have you aboard! And don't think you are stiring up trouble at all -- I have long been an advocate of Alsatian-style Gewürtraminers (low residual sugar) with sushi. I have eaten at Sushi Sushi on Beverly, but preferred the hole-in-the-wall sushi joints in Gardena better (specifically Sen Nari on Western). I was usually the only American white chick at the bar and because of my frequency at eating there, the sushi knew me and were always glad when I showed up -- with Gewürtz in hand to share with them!

In this morning's Napa News

These are fabulous photos! Pray tell -- where do you live and where did you acquire these fruits? I'm in NoCal and wish to hunt some of them down...

Wow color me impressed... I can't wait to find out if you are right!

Yeah... right. Thanks for the congrats, though! The phone has been ringing off the hook since the news was announed... I assume this means we'll be selling out of this vintage rather soon!

You have to realize that in "the industry" (wine, that is), the producers and purveyors live and breath on the hideous point system. While privately we all say that points don't mean anything -- what matters is how the wines tastes to YOU -- we can't bely the impact that Parkers, Spectator's, and others' points have on the sale and distribution of the wine we produce. So it is with a bit of pride that in the weekly announcement of Spectator points (there are new ones announced every Thursday), that our Ladera 2001 Howell Mountain Cabernet received 93 points, our highest yet to date. Woo-hoo!

"We" are going to work really hard on getting caught up and not letting months go by before getting the next digest up! Thanks for your patience...

I think if you have four days, there is no reason why you can't do it all. Arrive in San Francisco and haul butt up the 101 to Forth Bragg -- then have the leisurely drive down the 1 through Bodega Bay and Marin, through the city, and on down to Big Sur. It would make for a beautiful drive and we could then give you eating recommendations along the way...

Do you know what styles of wine your friend likes? Most Australian chards tend to be similar to California chards: rather buttery and oaky (the butter coming from malolactic fermentation). Some prefer this golden, almost syrupy quality in their white wine. However, French Burgundian chardonnays are flinty and steely with a crisp, fruityness to them. I might recommend he start off tasting wines from the various the same region to learn how a region is similar vs. tasting the same grape from five or six regions. If he likes them big and buttery, he might like to try a series of Chardonnays from the Russian River valley in California. Nearby, from Sonoma, I would recommend Chateau St. Jean. Caveat: I'm not a buttery chard lover -- I like mine Burgundian style.

Eem, thanks for spending the time to tell us what you thought! I'm guessing they are considering them 'haut' because they are using such unusual ingredients... It wouldn't surprise me if they are using pre-made shells. There's a number of huge, reputable chocolatiers out there that want to spend their time and efforts on the interior flavors vs. the exterior shell. If they are buying a good enough shell, hopefully the interior will shine through and their efforts will prevail. I'm still excited about trying these interesting, new flavors. But I will still wait until fall to assure that I don't receive a product that could suffer with summer heat. I can't wait!

I've been very remiss this week -- too many foodie events have delayed my picture taking. As usual, our beloved vine: And the close-up of the grapes, ripening away: As we are going to be bringing in Chardonnay next week to start crush, I'll start introducing you to other parts and faces of winery. 'Tis the season, my friends!

I somewhat doubt that Montelena didn't know they had a problem. ETS is hardly an independent lab -- every winery in the valley uses them (including us) as most wineries don't have the chemical set-ups to run their own tests. They are expensive, complicated processes. Besides, it seemed like WS was doing what Montelena had already done: That is why I'm surprised.

Pretty devastating -- although why Spectator would take it upon themselves to conduct the tests and show the winery is a bit bizarre...

From the article darling Squeat mentioned: How very, very sad... Thanks for the info, Squeat -- I appreicate it and am sorry I didn't get around to the famed Lobster Dinner that was recreated after the Iron Chef win by Charles Siegel.

Welcome to both Mike & Vaughn to eGullet! I hope you stick around and keep posting other insights into wine you've tasted!

More than, I hope! And you KNOW who you owe an evening to, don't you!?!?!?

You are my best cheerleader -- I wouldn't keep doing this without you, SRHCB! And thank you for backing me up on the Duruz piece. I actually tried to re-read it several times to see if I was just being overly dense. Nope -- it was... Cheers.

I thought I would advise everyone that today is the day that the vote goes to the California Assembly -- if it passes, the production of foie gras will become illegal in California (although not immeidately). I'll keep you all apprised.

Thanks for the list, Bob. This is what I needed as a first-timer. You will have to forgive me though, I will probably continue to refer to my Mead as a Honey Wine instead of a beer... I'll be corking my bottles. Can't wait for the recipe!

Yes, that is why I said: But this is starting to hit the non-trade papers which is why I shared the info.

Remember Inglenook and BV. And Sterling and Ravenswood and Penfolds... gads there are dozens (I'm sorry to say!) Best look at what is being placed for sale at your local grocery store (if you are in a state that sells wine in grocery stores). The ones that get grocery store placement are the large, corporate-owned wineries that have group clout. Sadly, those ARE the ones that succeed...