Craig Camp

No Cometa is all Fiano.

Mastroberardino? La Segreta is 60% Grecanico, 20% Chardonnay, 10 % Sauvignon Blanc, 10% Viognier

Some suggestions from Andy about where to look in the UK.

have you had the AA 2001 roses? Do you mean schiava? If so yes - love them. Perfect match with the schnitzel.

I never said I wouldn't drink them if that is the only choice.

Half bottles of Champagne are produced by transferring under pressure finished Champagne from larger bottles. This is the same process they use to fill the extremely large bottles. This process always seems to change the wine for the worse. I recommend passing on small bottles of Champagne. Frankly I have never understood their reason for being.

Improved wine by the glass programs have killed half bottle sales in restaurants. If a restaurant has open bottles of good wines they need to keep them moving so the wine does not oxidize. The was a strong push by the industry for the 500 ml. size bottles about ten years ago, but they where a massive commercial flop - both with consumers and the trade.

Alex - where are you located?

OK Lets try this Aperitif and with the crab - Brut Champagne - like Joseph Perrier with the Artic Char - Alsace Riesling - like Trimbach with the lamb (because of the sweet sauce) California Cabernet Sauvignon - like Iron Horse take the Cab right into the cheeses when the Cab is gone go into some port like - see below With dessert - Graham's 20 year old tawny

Well, we know what thread Gordon will be watching the rest of the day.

Magret de canard - count me in. Thanks for checking in Jamie. Did you just pick this wine up or have you had it in your hands for awhile. This is a certainly a mature wine and a great deal from a top rated vintage. How do you come up with such things? I always thought Parker was a little hard on Champet because of the earthy style - which I happen to like. A little of that bacon fat along with the pepper.

Do you know if this is the imported polenta that they sell at "zingermans" (sp) in Michigan? sorry no - do you know the producer. I am not familiar with Zingermans.

If you havn't eaten polenta in Friuli you have not eaten polenta. They make a polenta with a delicate, creamy texture that can't be matched. It is not at all the texture of the courser texture of grits. Blave di Mortean, from Friuli, is the best polenta I have found, it is very finely ground with almost a powdery texture.

Are you refering to the La Viaillère? 1988 was an outstanding vintage so the wine should be delicious. You got a very good deal. Where where you when I was dating? Here is a usefull link to a tasting where it was included http://www.wineanorak.com/coterotie.htm

They can also fail to meet expectations.

1997 was certainly more successful in Barbaresco than Barolo.

This has been a consistently great value for years. Wonderful wine for everyday and very good with hamburgers! This raises the question again - why can't they make wine that tastes like this at this price in California?

I am a big fan of the Cavallotto Bricco Bocchis. A classic style produced from an exceptional vineyard. If anybody can make a good 97 they can. The rap against the 97 vintage is that it was just too ripe. Robin's syrah comment is very telling. There are still many good to excellent wines for short term aging. Short term aging in Barolo terms is less than 10 years. I see the 97's as wines at their best at 5 to 7 years old. The big question is how will they taste in 15 or 20 years. As always vintage assessments are very general and individual producers with unique micro-climates often exceed expectations.

Prices plunge for Bordeaux 2002 vintage

ahh... but you are misinformed. Turley is not a mere winemaker, but a deity.

I never heard of that. Paying that is . Just tasting the 2001 H. Lun Riesling from Alto Adige. Can't imagine a better summer white. Racy and fresh.

Yeah, California is the land where it is OK to BYO almost anywhere. Drink them. There are so many wonderful wines ready for current consumption. I would avoid these heavy hitters unless I had a place to keep them. Also I am sure there is a place around where you can rent temperature controlled storage - even small lockers.

The fat in a really good steak and the tannin of nebbiolo were made for each other.

I believe the 2001 Barolo is sleeping in the barrel as we speak.

Here are some good places to eat: Pallotta - Assisi Da Nina and Enoteca di Piazza Onofri - Bavagna Perbacco - Cannara (excellent) Il Baco Felice - Foligno La Volpe e L'Uva - Orvieto Il Gatto Mammone - Terni