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Robert Nesta Marley

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  1. Robert Nesta Marley

    Sweet Wines

    I have a couple of really good bottles of Mombazillac that I shlepped back from France last year. I love that stuff. The good Mombazillacs are not cloying at all. nina, didn't mean "ditto on monbazillac" as if i were likening it to the cloyingness in dolce (that i find). i meant, ditto to what you said about liking wine from the region, just to be clear. i drink it all the time. craft/bar pours the aforementioned bottling.
  2. Robert Nesta Marley

    Sweet Wines

    two things: admittedly, i may as well just say that i am not a fan of any of far niente's offerings. i think their "reserve" wines are but a shade different (not to say better) than their other productions, so that has always made me a bit suspicious of their doings. so, to be honest, i think there are FAR many more interesting domestic late harvest bottlings out there, made in FAR LESS QUANTITY --which makes it even more frustrating to me to see it is so mind-bogglingly expensive--you can get it anywhere. (granted, i have not had the '89, i admit.) i apologize for just stating my preferences without much reference or personal context/prejudice. when i'm not working ,sometimes i just feel like stating my likes & dislikes plainly, however unprofessional it may be--and dolce "feels" cloying to me, regardless of how/why i meant it that way. hope you all understand. secondly--say again, '90 dutton ranch?????????? how much do you have of thaaaaaat?????
  3. is it a real one? you know about all those fake ones out there?....not to imply yours isn't real (i'm sure you'd know), but since we're on the subject.
  4. Robert Nesta Marley

    Sweet Wines

    i'd pass on far niente's dolce. quite cloying unless you've had it down for 10 years or so...ditto on monbazillac, nina. it's a blend of semillon, sauvignon blanc, and muscadelle--look for chateau tirecul la graviere. another one of my favorite sweet treats is a sweet mourvedre, gaining more momentum here somewhat. grown in spain, on very very old (prephylloxera) vines, dulce monastrell has the earth and leather characteristic of mourved, but the grapes here are harvested later & sweeter. look for olivares. i also pass on bony doon's framboise & muscat. very very cloying in my opinion. and not worth the retail $$. how about andrew rich's late-harvest gewertztraminer??? umm...
  5. okay already. get the point, mao. that heart beating fast stage. (sigh)
  6. thank you, beachfan & cabrales for sharing. i have wanted to go to the tasting room for the past year (!) but can't because the only days i have off are the days they're closed... cabrales, could you talk about the cheese you had? did they offer non-american cheese at all? were you able to choose from a selection? thanks!
  7. tommy, would this include any wine 86s?
  8. i always find tomato seeds bitter and generally unpalatable. i say concasse!
  9. expecially to thos of us who can't spel good. are you holding it aganst us?
  10. thanks, ron, and martyL. no musar at john hart, though . interesting botrytised fruit you talked about in the blanc. somehow that flaw in the finish doesn't suprise me, though.....
  11. nina, i stumbled upon this website last week. it's good if you're interested in the who's who of american winemakers--their stories, histories..... for burgundy stories, clive coates' burgundy book (forget the exact name; it's a recently published book) is indispensible. good luck in the IWC class, by the way. wine people interviews
  12. i had the 1994 ch musar from lebanon in a restaurant about 2 months ago or so, but i'd love to find the 1990. has anyone seen it on a list or at retail? i haven't looked at an auction book in a while, either.... also, has anyone had a musar blanc??
  13. rich, can you recall the vintages of the listed harlans?? 1994 by chance?? $200 to $300 is a steal in a restaurant!!! (not that i could go now and pay for one, but just to keep it on file; you never know.) happy with the '95 cain 5?
  14. matt, man, your father is a tough one, eh? and i thought my family was embarassed to go out with me.....what part of texas? i'm from brownsville, in south texas on the border. generally speaking, restaurants get advance notice when they're getting press, including the day a mention or review will appear. this obviously gives them time to schedule staff in anticipation of a rush like this one.
  15. from what i've heard, i like it just the way it is, please. cabrales, thanks for your post. makes me want to go tonight before they serve all the peaches de vigne they have.....do you ever have cheese there?
  16. liza, the 2001s are sooooooooo aromatic--therein lies a lot of the adventure. brundlemeyer is especially suprising in 2001; for such a big producer his offerings really are compelling. look for heidler's maximum (somewhat late harvest fruit) bottling, although i heard skurnik didn't order any because they didn't get any requests for it (other than mine)......glenn can really get some gems, though. hirsch and nigl also rock in 2001. have fun. wish i could spend my weekend drinking gruner. other good quaffing summer wine: german Qba riesling. energetically dry. gavi di gavi, man. beaujolais morgon. alsatian pinot blanc, or robert sinskey's spicier version. rhone rose. bandol if i want to spend more than 9 or 10 dollars. quarter bottle of pommery pop........ha ha
  17. grape nuts. all the time--when i'm hungry, when i'm not but think i need some fiber .....and with ronnybrook. always with ronnybrook. if i've got fresh berries, great. but freeze-dried fruit, rehydrated by ronnybrook???? did they give that cereal away free on the street or did you pay for it? blech. no other cereal. except good, coarsely ground grits with lots of butter.
  18. felonius, thanks for reminding me--i knew i wanted to go to cb before db.
  19. for me, deconstruction implies a re-examination of previously established models for something. in re-examining the way miso soup, for example, is commonly presented & served, a deconstructive interpretation of that would prompt someone to see the dish from a different perspective--not to reject it outright, but rather to understand it in terms of its individual ingredients; perhaps to encourage further appreciation of them as individual ingredients or to put emphasis on them for some reason. deconstruction, of course, has a granddaddy: jaques derrida, who would argue that deconstruction means to expose the weaknesses of whatever "system" or discourse you engage.... you may look to paul liebrandt, in ny, for more examples. also, in spain there's some hot stuff going on.....
  20. thanks for asking-- (sigh...) i've been contemplating my visit, formulating opinions but trying not to come to any final conclusions, because . . .here it goes... i was slightly disappointed. not that anything went "wrong" by any means. everything that came out of the kitchen was technically proficient, and the service left nothing to be desired, but the entire experience wasn't nearly as compelling as i had expected it to be. but i do understand now what has made GT so popular. but i don't see it pushing many envelopes. i generally appreciate food & restaurant experiences that are continually interested in redefining things--i should say this to frame my response to my visit. our reservation was for 9 on monday, and i had requested valeria's service, at the suggestion of an egulletteer & also by a regular guest of mine at the wine bar. i didn't get specific about the nature of the recommendation, but she was flattered. i was very pleased with the way she worked with us on tasting menu substitutions. we were both uncertain about the seasonal/market tasting because it sounded a bit rich for us that night, especially knowing we'd be having lots of cheese.....but in our hearts we wanted to do a tasting menu. she immediately suggested substituting a couple of things and was very patient as we discussed & decided. i knew i wanted a glass of billecart salmon rose to start, but didn't know about anything else & we decided to pour appropriately as we went along. (again, i was on a date with someone who doesn't drink much (how'd that happen)--although he had more than a couple sips of the bille... ) one note about the wine list---great great buys here. very impressed with the reasonable markups. and some cheaper, non-97 cali cultish cabs. but no half bottles (save for auslese, BA, etc.). but other than the bille, i wasn't so impressed with the selection of pours--except they do have a few of willi shaefer's wines they're pouring. good stuff. the amuse came so quickly i was a bit startled & can't remember what it was. i think it incorporated squid. sorry. first course was hudson valley foie gras en torchon. this was slamming. definitely got me all excited. bing cherries, a few matchsticks of fennel, a breath of fennel frond, and pistachois that had been only slightly candied--maybe not officially so but they had been crushed coarsely & had this shine to them. not chopped to a powder, but really maintained this integrity of texture....they were really impressive for some reason. the dish had this deconstructed feel, which i love. even better with the rose. i may have the next 2 courses mixed up, but i'm not sure. hamachi, red beets, mustard sprouts, with a tiny tiny bit of horseradish towards one side of the hamachi (which was shaped like an oval), that made it seem like the fish's eyeball. ( i wonder if anyone else has this thought...) the hamachi was the perfect texture, extremely fresh. i expected the beets to carry more acidity (due to the vinaigrette). so there wasn't much counterpoint. but i liked the fish's eye. lump crab in pea puree, with peas and pink peppercorns, topped with pea shoots. okay..... haven't i seen this on a few spring menus? i am wondering if he brines his own peppercorns to this stage; they were very, very floral. followed by another dish that strikingly resembled this one in appearance--langostino in watercress puree, topped with parsley, i think.....not exactly clear on this one. great purity of flavor with the langostino. but the watercress puree left me wondering why? it also didn't have the pungency characteristic of watercress, which was interesting. main: striped bass, poached, i think, over..........ready? yukon gold mashed potatoes. cheese: i think, to be honest, i wasn't feeling inspired enough at this point to have as much cheese as i usually like to have. i'm not sure, but we only had three, plus one that valeria gave us because my date hadn't tried it before & was curious about it. i love the oversized cheese board & huge chunks (at the risk of sounding countrified) of cheese on there from which the server cuts right then & there. accompaniments were quince paste & this prune cake studded with almonds that i've seen at craft. cheeses were at their perfect stages, but we had a robiolina from lombardy that was so so so overwhelmingly salty that no other flavor, other than an up front beefiness, could be ascertained from the cheese. i don't think this one was in fighting form. it's a washed-rind, looks like pont l'evoque, semi-soft. must go to murray's. we had a gamonedo, sheep's from spain, that rocked. very well-balanced; not too spicy & great depth. a sottocenere, black truffled from venice that my date hadn't had, and this blue-veined cow's from new zealand called K----- (dont have notes here; email me if you want it) whose richness approached that of a stick of butter. reminded me of brillat savarin in this regard. moving on, there was canteloupe sorbet--excellent purity of fruit--in a soup of what might as well have been simple syrup that kept brunoise of canteloupe and honeydew afloat. the fruit was not ripe. pretty flavorless. hence the simple syrup, probably. then, of course, something fabulous to end on a good note. this panna cotta has got to be the best panna cotta i've ever had. i think it was elderflower???? i don't know, but another dish with a deconstructive feel to it. barely macerated strawberries, panna cotta, raspberry sorbet, and a merangue filled with raspberry goodness. interesting that i felt the strongest courses were the first and last. the only other pour worth mentioning at this time of night (morning) is a 1993 J L chave hermitage blanc. very striking aromatics & a steely minerality i found intriguing. and i didn't mention the decor, which, i'm sorry, is way too traditional for my taste. too many dried flowers. and the cornucopia thing is a bit out of hand, i think. JUST MY OPINION, of course. good night.
  21. i agree on the prix fixe selections being less compelling (especially at gotham). but jordyn & matt ordered a la carte....
  22. i think that's an interesting point, matt, because isn't the projected image of UP one of inventiveness & suprise?????? i mean, i know it was lunch & maybe he wasn't in the kitchen, but pasta with tomato sauce is straight off of the kid's menu!!!!! i am really suprised that there were no veg entrees to choose from , but beyond that i would have expected the kitchen to do something else with the pasta. freshness aside, how boring!!!!! i thank everyone for their responses here to UP. i was trying to go there on monday night, but they were closed for a private party. so we went to GT instead. we should've gone to blue hill......i love great posts.
  23. where are you going, southern girl? (uh, the south, maybe?...)
  24. nina, what type of sherry did you have? olorosos are generally not served cold. manzanilla, on the other hand, might be off-putting at room temperature....
  25. "extremely cozy" is an understatement......good thing i'm short, or else i'd take up too much square footage. yes, we share verbena's kitchen; one may order off the more substantial restaurant menu in these hipper digs, although we hold our own with tastings of this and that (see website in earlier post). most notable are the over 70 half-bottle offerings, including a '97 amarone (zenato); '97 calera p noir, mills vineyard; a cuilleron condrieu (VV).........see for yourself. but tell me who you are, will you? oh, and i pimp a 15 piece cheese board, too.
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