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Robert Nesta Marley

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Everything posted by Robert Nesta Marley

  1. parker's newsletter (it accepts no advertisements & is purely consumer-driven, so i wouldn't call it a magazine) is called the wine advocate. it's expensive, so if you could get a free subscription to that, by all means.... i suppose if your subscriptions to the wine spectator are free, i'd accept them. but i find reading that magazine just provides me fodder for criticism of the napa-centric, more commercial producers killing their wine with filtration, fining, etc... try and get decanter. it's a european publication with a different twist. how do people feel about food & wine, anyway? do any egulleteers read it anymore for anything other than the best new chefs issue? i expect, nina, that you already have a subscription to saveur with this opportunity....
  2. at first, the bobby gay gomment made me laugh, but then when i read the bam emeril statement, the laughing got out of hand and i spilled my glass of pouilly fuisse.......on my laptop. but i'm still laughing. thxs for this thread!!!!!!!!! i hate food tv!!!! but i do love alton brown & i will miss him as of tomorrow, when i shut my cable tv off. i'll just buy his book.
  3. sine que non.....where is it, any offering, in nyc??????
  4. Steven, There are so many great Californian wines that are next to impossible to get outside of California. Limiting myself just to Russian River (Sonoma) Pinot Noir, off the top of my head I would say that it would be very difficult to find any of the following in NY (and if you did, it would likely be at 200-300% above retail): Gary Farrell Williams Selyem Martinelli (Helen Turley) Rochioli Davis Bynum Peter Michael Any NYC leads would be greatly appreciated . . . I also have a good friend who would love to know any NY/NJ store that stocks Turley zins. 1999 martinelli blue slide ridge.........sublime, but try to find it in nyc., retail....
  5. oh my goodness #2: the cantillon geuze is one of the most complex, thought-provoking beers ive had in my life (albeit ive only been drinking age for 9 years). very long finish, lingering on the midpalate i have lemons and limes with some cherry undertones and a definite berry nose, among other things. very intense but not overwhelming at all. this is approachable, somewhat accessible albeit immensely distinctive, although someone going straight to this from coors light wouldn't go for it........ (GOOD! more for us) in brooklyn i got it at bierkraft, a 9 month old store with over 600 brews and 100 cheeses. my first time, but worth revisiting. i highly recommend this store to those in nyc. superb service.
  6. i just went to the bubble lounge in tribeca last night, without really knowing what i was getting into. the champagne pours by the glass were pretty impressive--especially for someone who just craves a glass of damn fine champagne in the middle of the night--but the service, again, leaves too much to be desired. before i knew they had what they had, i asked for hendrick's gin, and the waiter said they didn't have it (he seemed clueless there). ...... so i order something else, and then about an hour later, upon hearing the release of a few champagne corks, i feel like having a glass of bubbly (no they didn't pay me to say that), so i just happen to ask for a "wine list????" i was floored, and couldn't decide between a gosset brut rose ($18), a billecart salmon brut ($13; rose not available, unfortunately), Bollinger NV Brut ($13), Tattinger (?????? but $18)..........and about 12 other pours i just wasn't expecting to pour over......(the list also claims they DO have hendrick's gin......i was so disappointed.) ESPECIALLY CONSIDERING the music sucked....george michael, old 80s i can't remember.... but what a suprise for something i didn't even know i was getting into. funny i ran into this thread. but, again, the music sucks, and yes, the service is slightly ill-informed. what can you say about the people in tribeca on thurs-sat. i wasn't suprised.
  8. dimitri, how does each cheese selection at town work? what if you want 4 cheeses? are they coursed separately from each other? i don't quite understand.... i've heard intriguing things about the wine list at ilo--namely a (98, i think) chateau montelena being poured by the mini-carafe or something ($25).... hopefully i've got an upcoming dinner date this week....hence my inquiries. does veritas do a decent cheese course? oh wait i'll check the thread on it.
  9. thanks! i think there are so many great issues being explored. first of all, i think it's telling that at least a couple of non-new yawkers posted replies here, expressing interest in what's going on with cheese courses in nyc (& beyond). this speaks to the growing popularity of it as well as the need to maybe go on for a 2 or 3 minutes (maybe not 5, as is the case at picholine, apparently) about each cheese, carefully reading the guests so as to not underestimate their cheese IQ & bore them (which is what savy service should be about anyway)......although the typical guest at chanterelle may be familiar with the nuances of loire valley chevres, in general mainstream culture hasn't been as engaged with the artisanship of cheesemaking (i don't think the usda & commercial dairy industry want us to be), as has been the case in other countries (namely france, another place i have not been).....that point doesn't have much to do with my original question, but those thoughts entered my mind as i read us complaining about the price & wait & having to hear someone ramble on about cheese. i'm happy to hear someone share their passion & knowledge for it in this country!! but i'm not beyond recognizing underripe cheeses. i went back to artisinal after someone pointed this out to me (a fellow egulleteer), and, sure enough, a couple of them had not reached their prime. not to mention the terrible service, which was not made up for by the disappointing cheese. plus, the food sort of sucked (for what i was expecting, again). why go somewhere just for one component of the meal? other question--how is gramercy tavern's cheese tray? i've heard they have a couple of phenomenal cheeses, but what about the accompaniments & cheese service there? as far as cheese accompaniments--i enjoy at least three different styles of them, and it always depends on the cheese i've ordered. there shouldn't be just one garnish for every type of cheese being offered, just like there's no one wine or beer for every cheese....and nuts are key, providing textural contrast.
  10. oh my gosh. where can i find their offerings in new york city???? help.
  11. i'm wondering where people's favorite cheese courses are enjoyed in nyc........cheese is my favorite part of the meal, more or less, and i love smart cheese service......but still haven't been to picholine.
  12. this discussion makes me want to plan an olive & sherry tasting, with a few manchegos . . . favorite books/guides to the olives of the world?????? favorite things to drink with olives???? has anyone had a wine they've enjoyed with olives, besides sherry??
  13. yeah, i was quite disappointed with my sandwich there, but i thought i'd give them another chance....i like the farm-to-table concept, sourcing some of their foodstuffs, though. but my sandwich, as i feared, had too little bresaola & too much bread.... but bierkraft is down the block!!!!!!!!!!!!!!!
  14. Robert Nesta Marley


    i had a rose by robert sinskey at blue ribbon one very, very late night after work. i remember it was a little flabby (that's all i remember, except i'm sure it was overpriced), but i like his work. fruit from carneros. i just didn't know he made a rose. try pressing alt plus 130, all at the same time for the e accent. i forget which way the accent goes--i.e. if it's a spanish or french style accent. also try alt plus 164 for the tilde over an n, and other codes like that for other fun stuff..... yes, the wednesday dining out new wine tasting board did roses this past week--and it was aided by daniel johnnes' opinions....refreshingly so (because grimes is still away?).
  15. for me, the worst part about cutting myself was finding out how many people saw me do it--especially including the instructor. it's funny how burns aren't so embarassing .....more of a result of more experience rather than less. also, i remember slicing pieces of my nail off trying to gain mastery of the bearclaw.....!
  16. does anyone know if there are any wine school reviews published anywhere online? i'm having trouble comparing the asa program with the iwc program.....the iwc advanced certificate program is up to 50 people in the class. this seems a little large for $800. i'm not sure if there will be much opportunity for discussion.... thanks.
  17. chateau routas makes a wine called "agrippa" which is mostly mourvedre, i believe. it's a little hot, but it's fun and comes in magnums. they're rose, though, is a good value. also, they make a wine called "coquelicot", a cuvee that is half chardonnay & viognier. it's got nice aromatics.
  18. in northern mexico and along the texas-mexico border, "clamatos", as the drink itself is referred to, are very popular. interesting to consider the apparent history & how far north it's traveled. oyster shots are also popular, although i'd never use gulf oysters, followed by a clamato.
  19. go to north pond cafe....they should be open for lunch by now & it's on the pond in lincoln park. lunch won't break your bank (dinner might not, either, and the wine list should still be outstanding dispite the departure of their gm/sommelier. but sit outside. it's so peaceful, and the food is slamming. i can't believe i forgot his name, but the chef is committed to supporting local farmers & artisans while executing very well. cafe 28 is fun. stay away from wicker park.
  20. Robert Nesta Marley

    Wine Course

    nina, which class are you going to take? did you take that quiz? what did you think of it? it's always interesting to see what kinds of questions people use to gague your level of knowledge. i do always get the mosel/rhine bottle color question, though.....vanessa.
  21. Robert Nesta Marley

    Wine Course

    i'm not sure to what extent, but i think andrea immer's perspective is not dissimilar to that of kevin zraly's. (i think they've worked together on a few things.) i know kevin's classes have not been helpful to more than a couple of people seriously interested in wine. he's very much the entertainer. i don't expect anyone here is considering his windows class, but if you are, it's not a well-spent $900 (!). i, too, have been looking into the IWC class for some time. money always gets in the way, though......
  22. can i say that i just joined egullet and my first instinct was to start a gruner conversation?? i just tasted the 2001 set (at a thiese tasting) against 2001 selections from germany (rieslings, etc), and although some of the gruners were a little tight (namely nigl--a bit disappointing now), they were really upstaging even some of the german TBAs & other traditionally impressive stuff. incredibly aromatic offerings from brundlmeyer (as opposed to the 2000 vintage; fine but not as aromatic), and HEIDLER, a completely organic operation that's very eco-conscious, is really slamming right now, but if you can find their "maximus" bottling, especially the 1999, pay the $30. it'll be the best $30 you've spent in a while. i'm serious. lush parsnip, creamy vegetal bouquet but there's violet and honeysuckle there, too.... i could smell that wine all day. very special bottle i got at prospect wines in brooklyn. this will stand proudly next to a condrieu, maybe not cuilleron but lys de volan definitely. but buy 2001 gruner!!!!!!!!!!! p.s. nigl old vines (alte reben) 2001 was also yummy. more botrytis-influenced, creamy, but a nice change in style for him. (krems)
  23. i really try to visit places that people i know work at, being FOH and a private cook. montrachet is next on my list; i just met a great person in garde manager there. the extra attention is nice, but i also try to support people i know as i like to be supported by others in the industry that appreciate my work. anyone know anyone at NOBU?????????? UNION PACIFIC???????? i'm also really dying to go to VERITAS, my work being in wine. but my penchant for a good cheese course often leaves me disappointed. (e.g. craft). the cheese at artisinal was fine, but after having close to the worst service for my dollars, i was exasperated by that time. p.s. anyone feel me on the service at artisinal? makes me want to skip picholine, but a friend of mine used to work there & won't compare the two.
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