Carolyn Tillie

I agree with the others -- Ridge IS the exception. I forgot that I have tasted 20-year old Ridge Zin as well as 30+ year old Ridge Cab. These are wines that can stand up to time beyond many others.

Extraordianaire

I don't think it will lose as much fruit as it does spice. It will mellow a bit and could get bricky and/or bretty (that barn-yard sort of age that some really like). If you really loved how deep and port-like it was when you tasted it, than I would drink it in that state. What if you don't like it when it gets older? Than you just have a great memory of what was. Something Shawn and I have done with several bottles that we find and like -- we buy a whole case and pick a specific weekend every year. Then we open that particular bottle that weekend every year. We keep good notes and have been able to gauge the age-worthiness of some wines and wineries with this method. Sometimes, we are pleasantly surprised when, five or six years later, a wine becomes truly exceptional. Then, by year eight or nine, we learn that it should have all been opened in XXXX year.

My friend Constance in SoCal makes a Ginger Cheesecake I would give my eye-teeth for (and she WON'T share the recipe!). I know there are finely minced bits of candied ginger in it and an incredibly crunchy, cookie-like crust. My fav....

I recently did a flight of Ravenswood, from '94 to '00 zins and found the older ones definitely wanting. Part of the conundrum of sitting on Zinfandel is that what makes Zin such a desirable wine (for most folks) is the fact that it is IN YOUR FACE with spice and zest. This goes away the longer you sit on it. Now that is not necessarily a bad thing -- it is a matter of what YOU like in your wines. In April or May of every year, Gundlach Bundschu releases its new Zinfandels with a release party that includes tastes of their library Zins. Last year, I was buying up some of their 97 Sonoma Valley Zin and 98 Morse Zin. I love how they had aged! I am also sitting on a few 97 Zins that I will probably open up this winter. Usually, I definitely wouldn't go more than five years in aging a zin but a lot of that has to do with knowing the producer. In April, I opened a vineyard flight of 1998 Renwood Zins (a lovely boxed set). They were just so-so -- the GrandPere was the winner. Hope that helps!

I'm curious: Is Park Kitchen a re-name of South Park? I ate at South Park in downtown about five years ago -- it was lovely.

Er, not too romantic if your partner is allergic to seafood. Ooops! You are right -- kinda forgot about that! sorry - no Cioppino!

Thank you, Tana! Don't know how I missed this thread earlier... By all means, come up and visit me! I work at Ladera Vineyards (a little-known boutique Cabernet producer on Howell Mountain). I have been providing a chronicle of the growth of a vine here on our wine blog. It will show you some pictures of our 1886 building. We don't have a tasting room yet, which means that I bring guests into the cave and pull tasting samples from the barrels! Also, if you tell me what kind of wine you like, I am happy to help recommend other places that will fit your bill!

You didn't indicate where you are visiting from which could have a big impact on the types/styles of cuisine you might want to pursue. I might recommend using San Francisco as your stepping board to more international cuisine like Thai, Chinese Dim Sum, or Cal-Italian (having Cioppino in San Francisco is very romantic). Consider the Slanted Door or Koi Palace for Asian, Aziza for Moroccan, or Rose Pistola for Cal-Italian. Restaurants like Boulevard, Fifth Floor, or Gary Danko are exceptional, but... I would use your stay in Sonoma for the excuse for fabulous haute cuisine as there is a higher concentration of James Beard Award-winning chefs in the Napa Valley than anywhere else. While restaurants like Girl and the Fig or General's Daughter are pretty good, they don't really compare to dining experiences like La Toque or Terra (assuming you can't get into the French Laundry). In Sonoma proper (on the square) there is Sonoma Saveur which has the greatest excuse for an entire-foie gras dinner imaginable. No pretense here (and no white table cloths). Just great, simple food. Then leave Monterey for seafood. Others have mentioned Passionfish which is pretty darned great for a dinner, but I heartily recommend an afternoon in Carmel with lunch at Cassanova (they have a table from Vincent Van Gogh's hotel in France). Tanabutler provided that link where I already extolled its virtue. Hope this helps!

I'm sorry no one answered you earlier, Clementine. And welcome to eGullet! I am guessing from your response that not many folks get around to Moose's very often. I ate there a very long time ago and have fond memories of the restaurant although I don't remember any specifics. Looks as though it would be time to return!

Yes, but the additional costs on your electric bill in running one of those old refrigerators can be extremely cost-prohibitive. I had an old fridge in SoCal and chose not to move it NoCal. When we moved into our rental in Napa, there was an old fridge in the garage and the landlord offered to have it removed. I told him to keep it, thinking I would use it like my old one. A phone call to PG&E changed my mind as my bill would have increased over $20.00 a month.

Good question... I'll second the Passionfish recommendation -- I was lucky to eat there when the Monterey Wine Festival was in town and I was on an expense account! My favorite restaurant, however, was Cassanova in Carmel. Absolutely amazing, authentic French country bistro fare. I can't recall exactly what I had at Passionfish, but I remember the Mushroom soup, the Filet de Sole Meunier, and a form of Crepes Suzette (not flamed) that I had for lunch at Cassanova...

We heard through the grapevine that Charles of Nob Hill is "closing for renovation" for the month of September. However, gossipmongers have informed me that those working inside don't know what the name of the restaurant is going to be when it re-opens. It is owned by Aqua so I assume Laurent Manrique is involved in its management. Anybody know anything else?

And for those us of who live in the LAME part of Northern California, the only PBS station showing it is out of Sacramento!!! Man, am I ever pissed! Okay, edited to add that I CALLED our local PBS station (because I was so pissed) and their website has just not been updated. While is it not showing tonight, KCRB out of Rohnert Park is showing it tomorrow night. Can't tell you about the SF stations.

eGads... I have had to move twice in the past year and I think I hate moving more than anything else I can think of. The kitchen IS the hardest part because it puts you out of commission for so long. I have typically found that during the moves, I end up spending considerably more on food because I'm buying so much instant food. Even when the kitchen is not entirely shut-down, the simple act of trying to cook when there is so much to pack can be daunting. I begin to rely too much on fast food as well as reasonably-priced restaurants that will pack to go. Awful, isn't it?

I was travelling when this thread got started and just checked in -- so count me in! I am a complete and total novice so I would appreciate some guidance on what I should read to get started. I've never made an alcholic beverage in my life but I work with *real* winemakers who I'm sure will lend a hand.

How ironic! I just came back from a weekend in Idaho and brought home a few Moose Drool! Considering it was the darkest beer available for me to purchase, I kinda liked it (I usually prefer stout and really dark beers). Then I did a search to see if it had ever been mentioned and here you are! Not very complex, true -- but tasty in 100-degree weather when something more substantial than a Bud is desired.

Okay, I think you people are going to kill me.... Have any of you ever tried making a float with Stout Beer? I have tried it with Imperial Stout, Mackeson, and Young's Double Chocolate Stout. With vanilla ice cream, it ain't bad, folks!

Derrick, welcome to eGullet! You have a great blog going and I hope you'll consider coming to our upcoming Northern California potluck! Also, if you come up to Napa, drop me a line...

Our typical vine shot (more fall colours!): And you can see how far along the grapes have colored since just last Wednesday: Also coming up this week -- BOTTLING! You'll get shots on Wednesday of that as we bottle the 2002 wines this week!

I've never hidden the fact that I am an occultist. Back in the 80s, I studied and taught Wicca (neo-Paganism/Goddess worship). For the past ten years, I have been involved with Thelema. One of our most important Holy Books, The Book of the Law, also known as Liber AL vel Legis, sub figura CCXX, as delivered by XCIII = 418 to DCLXVI states: and How can I not love a religion that glorifies feast and drink!?!?!?

If you are coming to California to pick up your wines, I would advise going to a wine-specific shipping company and acquiring one of the styrofoam shippers that we use int he industry to ship wines. They will keep the bottles separate from each other and insulate them against a moderate amount of heat. You didn't indicate how many bottles/cases you are talking about so these case boxes might not work as they do take up a lot of room. When Shawn and I moved from SoCal to NoCal, we had dozens of them saved up in our garage from every shipment we had ever received. It ended up being a life saver even though we were only moving 500 miles.

I'm here on vacation in Idaho -- the people I am staying with are upstairs asleep so I was flipping the TV and saw the flash. Immediately broke out in tears. Had to find my hosts' computer to sign-in and be with my eG friends. Am more sad that I can say and heartened by being able to share. Will cherish my avatar all that much more.

Well for starters, we aren't picking purple grapes yet! Although here is the ironic part... This particular Sauvignon Blanc is labled Los Pies Sucios because the first year it was made, it WAS foot-stomped!

Truffles -- as far as what the beer was served in, I'm sorry I won't be back at work 'til next Monday. I have a bookmarked website of Medieval cooking images. Mostly it shows tankards and I know they were made from both pewter and wood (only the very rich could afford glass). I'll post that link next week.