Craig Camp

for so many things. anyone who hasn't been to the new Sanford winery ought to try to arrange a tour. and this from someone who has looked at way too many bottling lines. it is really a thing of beauty, both practically and architecturally. Let's hope his new association with Paterno does not lead to winemaking by committee.

Taste them side by side. I have done so several times and there is a difference. There is also a huge difference between rinsed and unrinsed

When you cut them you lose the steaming effect of cooking the pepper whole. They will lose moisture that way.

aren't coals primarily carbon? all of the impurities are burned off in the coal making process as far as i understand. although i can see how it might be a bit dirty. given the fact thay they'll be washed, though, i don't know that i'd be too concerned. Never wash roasted peppers. The best flavors are washed away. A typical Italian method is to roast over coals or gas then to wrap them in wet paper (these days) towels and to immediately put them in a covered pot to steam for about 20 minutes from their own heat. Then you just use the paper towels to wipe away the skins. They are much sweeter and more flavorful when not rinsed. By the way Jim's method looks like it would work great.

Thank you Richard Sanford.

The real question to ask on those statistics is not how much but WHERE they planted it. A lot of the acreage of pinot noir is is the wrong place and should be ripped out for more appropriate varietals. I think people have learned a lot about pinot and some of this new acreage is in better locations.

Cabernet Sauvignon, 1979 Mount Veeder Winery, Bernstein Vyd., Mt. Veeder-Napa County What a pleasant surprise. Brilliant ruby, just translucent with just a touch of orange. Smooth, elegant bouquet with hints of cherry, vanilla and a hint of earth and cabernet mint. Round, smooth and exceptionally elegant on the palate. The sour cherry fruit is still bright and fresh and the tannins are now perfectly integrated into the wine. The finish is long with a wonderful dusty/cherry flavor. Really a lovely bottle.

Interestingly, one of the distributors here tried to raise the price on a Pic St. Loup that received a high score in Wine Spectator. (It was at about $12 & went to $19.) They had to drop the price within 2 weeks as it wasn't selling. That's because everyone is too busy drinking crappy merlot and shiraz to notice lovely wines like that. Too bad for the producer, but good for wine drinkers who know the difference.

The currency is a big factor as is the boycott. However the bargains you see now are from inventories that have been backing up with importers, distributors and wholesalers for the last several years. These wines they are now selling at reduced prices they bought when the dollar was strong - that is why they are so cheap.

I have been seeing all types of bargains in good Cotes du Rhone, Cotes du Rhone Villages and other less 'elite' Rhone wines. These have to be among the best bargains in the shops now with many now under $15.00. They blow away what California offers in the price category. With the market as it is now bigger names cannot be far from the same fate.

Making good wine is easy, according to Michel Rolland, a Frenchman from Bordeaux known as a globetrotting wine guru. All the producer has to do is "decide to make the best, rather than the most," Rolland says.

A growing number of wineries now make port with Portuguese grape varieties, instead of "California style" port using native varietals such as zinfandel, petite syrah and cabernet sauvignon.

That is exactly right. When you look at the trade publications that is all anyone will talk about.

California's wine industry is weathering the worst downturn in the industry's history after a string of bumper crops and a souring economy has led to plunging prices and financial problems for some vineyards.

The good ones have a sour cherry and wild strawberry component - not unlike Carneros pinot. The other ones have an overt sourness and they smell a bit like cranberry juice.

As there are only 30 questions available for the Jancis Robinson Q and A I recommend that everyone get their questions in FAST! Click here to post your questions for Jancis Robinson

Sipping on a Wittekerke Wit Bier right now. It is fresh, light and fruity. Quite nice.

Our brew of choice in high school and the favorite beverage of all of my uncles in Harvard IL. Behind my desk sits a framed 1962 scorecard that my dad kept of a Milwaukee Braves game against the Cubs that he took me to. Warren Spahn pitched for the Braves and the Cubs lost. Pabst was 35 cents a bottle and I am sure he enjoyed a couple at the game. It was on my 9th birthday. PBR is a part of my history.

Bella Stella! I felt like I was with you.

Don't they add "fruit flavor" to Blue Moon?

Where is Allgash from? I thought I had remembered tasting a Celis at some pub in Europe, but I was not sure. Thanks for confirming that.

What about the current success of Blue Moon - it is everywhere in Chicago. For better or worse it is presented as a Belgian style beer.

I never thought the Texas version of Hoegaarden - had the bright fruity flavors of his original in Belgium, but then the current corporate version they brew there now does not either. I was distributing Hoegaarden when Celis had to sell it and remember being disappointed in the Texas beer when it came out. Perhaps I had been drinking his Belgian version for too many years to like what they came up with in Texas. The current Hoegaarden is a shadow of what Celis was making when I was selling it many years ago.

Yes that's right. He just took the recipe from Hoegaarden to recreate it here. I never thought it was as good.