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bobferdon

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Posts posted by bobferdon

    pinot noir

    in Wine

    Posted

    Carefull... I am the importer...

    You need to try Torres Mas Borras Pinot Noir. You will be surprized unless you are a fan of a typical Pinot Noir from CA for the same price. It is a Single Vineyard wine.

    Mas Borras: In Upper Penedès we find lands that give rise to one of the most delicate red varieties: Pinot Noir. These are 10 hectares of exclusive vineyard that produce our famous Mas Borrás wine. To obtain this precious variety we forego big harvests and look for plants with low yields. We age the wine in Nevers oak so

    that each bottle may reach maturity with an extraordinary wine. Mas Borras has received awards such as the Wine Olympiad in Paris, 1985.

    Spain is not know for Pinot Noir for one simple reason: climate. 

    It's just too hot to make a good Pinot.  PN is a delicate grape and needs specific growing conditions or it just turns into grape jelly juice (as it does, frankly, in most of CA, where alcohol levels in PN are pushing 16-17%!).  Thin-skinned and finicky, it tends to burn easily in the high levels of sunlight and heat Spain gets.

    I know it is used in certain Cavas, but that's about it except for the rare bottlings which you seem to have found.

    Cheers!  :cool:

    The Montville Inn

    in New Jersey: Dining

    Posted

    It is the not The Columbia Inn which is open and business is good.

    The Montville Inn is a brand new building down the road. It used to be a shot and beer joint and it was torn down and a brand new high end place was built.

    I have not been there yet but I'm a regular at the Columbia Inn

    Need help finding Riveria bread or Genoa Bread

    in New Jersey: Cooking & Baking

    Posted

    The names were given to me by a restaurant owner. That description does not seems right. Basically a twice baked thinly sliced toasted bread to serve with cheese spread.

    Since I had no clue as to what either of these were, I looked them up--is this what you're talking about?

    This from Practically Edible

    Genoa Bread (aka "pain de Gênes" in French) is a cake with almonds. Almost half its weight is butter and almonds.

    The yellow batter is made with butter, eggs and almond paste. The egg whites are whipped for leavening (some versions don't bother beating the egg white.)

    Often a small amount of flavouring from an alcohol such as kirsch is added.

    The top may have sliced almonds pressed into it, and can sometimes be found dusted with icing sugar.

    It is traditionally made in a "pain de Gênes" pan, which has tall sides.

    I couldn't find anything on Riviera bread...can you elaborate?

    Wine to pair with Indian food

    in Wine

    Posted

    Thai wine goes nicely with Indian food too as it tends to work well with the spices, Monsoon Valley is a very cheap and chearful easy drinking label. Interestingly i also tried some Chinese Wine recently, couldn't tell you the grape varierties unfortunately but both white and red had a weird hubba bubba after taste! An experience but not worth repeating.

    Commercial Post...

    Sula Wines - India - Sold in the USA

    Tapas Takeout

    in New Jersey: Dining

    Posted

    I am curious about this.

    I can't imagine good tapas being "taken" out.

    I can't imagine any restaurant offering tapas as take out food.

    I guess my question is: why?

    The great thing about tapas is its immediacy from the kitchen to the bar or table.

    Reheating small plates would amount to worse than IMOP-- preparing frozen hors d ouvres like cocktail franks or cheese puffs!

    I'm doing a Spanish wine tasting and want to bring some Tapas. My few times in Barcelona shows me that there is many types of Tapas prepared early and is left out almost cafertia style for you to select.

    Thanks for the input everyone.

    Wine Service Question

    in New Jersey: Dining

    Posted

    Tommy - you scared me there.... :)

    How many references would you like? 

    LOL! Bob, I thought you meant that by removing the sediment from the *bottle* that you were somehow removing all of this great flavor. You're apparently referring to unfiltered wines, though. we're on the same page now.

    Wine Service Question

    in New Jersey: Dining

    Posted

    How many references would you like?

    http://www.wine-lovers-page.com/cgi-bin/quest/ga.cgi?q=8

    http://www.winespectator.com/Wine/Archives...275,150,00.html

    http://www.findarticles.com/p/articles/mi_..._85/ai_n6106590

    i don't think removing sediment means removing flavor.  i've never heard that before.

    sediment has no place in your glass, and is quite unpleasant to most people.  the server dropped the ball and should have not poured the sediment into the decanter, regardless of flitering technique.

    a bigger problem is servers constantly pouring the last drops out of bottles.  i call servers off when the bottle gets near the bottom because i know that they'll do this, and that's at all levels of restaurants.  bottom line is that wine service is horribly lacking in a vast majority of restaurants.

    Wine Service Question

    in New Jersey: Dining

    Posted

    sediment is good... no big deal. This is not something that should ruin a night. It means they did not filter all of the flavor out of it. The server did not do a great job but they are supposed to stop when they see sediment. They were likely caught off guard by a 01 having sediment. It should no unless it is completely unfiltered.

    I sort of pride myself in consuming wines that have not been stripped of all of there flavors...

    Hillebrand Ice Wine

    in New Jersey: Cooking & Baking

    Posted

    Go to you local store and ask them to "Special Order" it from Bouquet Du Vin.

    That would be much easier then trying to track it down. Bouquet Du Vin is a very small distributor. If that does not work send me an email and I will fix you up.

    Does anyone know if Hillebrand ice wine is sold anywhere in NJ?

    Champagne

    in Wine

    Posted

    "Now I've noticed that Dom Perignon does not make me sick,"

    Perhaps the price keeps you sipping and with the cheaper ones you are more confortable gulping and therfore consuming a bit more?

    Just a thought...

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