Ron Johnson

I really enjoy the "this is what I did today" aspect of your entries. Probably because I wish I was there as well. You dodged a bullet by deciding on culinary school over law school. Keep up the great work, we are all living vicariously through you.

The latest issue of Saveur has an article on this very topic. I would direct you to their website but you cannot get the article there.

hmm. . . nope.

No, I am not. Rosso is pronounced Rowsoe not Rahsoe same with grosso It is not Tah scana. Thats just silly.

Nina, you better tell all the people in Italy that they are pronouncing their language wrong. The "o" in Italian almost always does rhyme with "no". Vino Rosso Bianco Verdecchio Grosso and Toscana is in fact pronounced with a long "o" sound. Not t-uh-scana, but t-oh-scahnah Or, maybe you and I pronounce "no" differently, being from regions of the U.S. with vastly different accents and affectations in the language.

The "o" sound in Italian doesn't rhyme with "no" ?

OK, someone wanted more information on corked wines, and I came across this site. Click for cork Maybe it will clear up the issue some.

Shucks, thought I was being subtle.

I agree. I also agree with your statement that there is too much California bashing. There are many excellent winemakers in the "New World" and I am not limiting that to California. Old World wines are definitely marked by defects some of the time. However, I think it is a good trade-off to let the expression of terroir come through rather than show off the technical skill or machinery at the disposal of the winemaker. Thanks for your detailed answer to my question.

Are they "clean" because they have to filter them to remove all the sawdust? Speaking to Mr. Lynch's comment about Old World wines being defective, I wonder if he would apply that to J.L. Chave or Michel and Stephane Ogier?

Ready= As good of a time as any.

If so, tell that dude to jump in and start posting.

Helpful???

I have found that I like everything made by Nueske's: bacon, brats, pork chops, but their natural casing smoked weiners are awesome as well.

Northern Rhones: Cote Rotie, Hermitage, Cornas, St. Joseph, Crozes Hermitage. Syrah the way it was meant to be.

All of those wines are ready to drink now.

I graduated from Rhodes! Great school. Your daughter will know all about Alex's Tavern.

Do you recognize a difference? What is your definition of each? Who is making the best examples of each in Italy right now? Thanks.

Go to Slim's for drinks and apps but not dinner. It is a cool scene, but too loud and crowded for a serious meal. It is also known much more for its bar than its food. Get the coconut shrimp and a funky martini at the bar before you go out to eat. For great barbeque, I like the Cozy Corner, which I believe is on North Parkway just as you leave downtown, kind of dodgy neighborhood. It is a hole in the wall, but great pulled pork sandwiches. Rendezvous is pretty good but very crowded and very touristy. Cielo is very good. Don Fox is one of the top chefs in Memphis. I would go there. Fino's is a great Italian deli for lunch one day. It is run by a first generation Italian who got married and moved to Memphis so she had to open Finos to get the food she liked. It is a really good place. Closed Sunday and Monday. Joanne's husband was the drummer for the Mar-keys, you know the song "Last Night"? (disclosure: I worked there) Chris Lee opened a restaurant that I believe is eponymous. I used to work with him. He is a wicked chef and his place should be top-notch, although I have not been yet. I believe it is on Belvedere in Midtown. Also in Midtown is Cafe Society, which has been around for years. It is run by a Belgian named Michel Leny. He always keeps a great crew and it has very reliable food and a good wine list. (disclosure: I worked there) Marena's, I doubt is still open, but if it is, they have unbelievably good mediterranean food. It was one of my favorites when I lived there. Chez Phillipe in the Peabody is quite expensive old school french, but worth every penny. Also you must have a drink at the Peabody bar. Interstate also makes great barbeque and is south of downtown heading toward the casinos in Tunica. Some locals think it is the best. Huey's in Midtown is great for burgers and beer. It is a bar owned by the guy who was the drummer for the Boxtops, he is buds with Alex Chilton and the smoky melt burger is killer. What more do you need? Oh yeah, they encourage shooting toothpicks into the ceiling. For late night entertainment, hit Ernestine & Hazels, best jukebox ever. Also fun but slightly wilder and younger is Raifords. If you get really late go to Alex's Tavern over by Rhodes College. The burger rules and beer flows all night long.

Who is the producer? How was it stored? Whats the cork/capsule look like?

Yes I was, but don't let that stop you. It obviously didn't stop Rich, see below.

Rich, when you have an opportunity, and if you are comfortable, please consider taking a moment to tell us if you think Bern's steaks are better than those served at Peter Luger.

Could you provide some examples of regions and producers who are making top Italian wines that are good values? Thank you. p.s. I am very impressed by your wine program at Babbo. The two times I have dined there I was able to enjoy excellent and reasonably priced wine. The quartino is an especially nice touch.

Are these are the same people who have outlawed cheese made from unpasteurized milk and told you not to use raw eggs in your aioli?

Don't cry awbrig. No one got mad at you for slamming their choice of sparkling wine, the fact that they mispelled the name, or that they left it in the fridge too long. Don't dish out what you cannot take in return. The best sparkling wine under $50 year in and year out is Roederer Estate Anderson Valley. In some years it is surpassed by others, but overall it is the most consistent. I also find that non-vintage sparkling wines generally offer a lot of consistency.