carpet bagger

Thank you Claude Kolm. You are so knowledgeable and so nice to share it so freely.

I'm not sure how to answer that question. Mostly because I can't imagine spending $400 on a bottle of wine. In principal I would tip on the actual cost of the wine. Keep in mind that I may adjust that if I were to ever spend over say $200 per bottle. Maybe I believe that if you can afford $400 for a bottle then you should be able to afford to tip on that price. ( If you go to a restaurant that has a special menu that includes caviar and lobster and foie gras etc, which would increase the tab, then you must tip based on the total. Certainly not less because you bought more expensive items.) I mentioned before that the attention better be in line with the amount spent and the items ordered. I hope that covers all the options. I love being spoiled by the people that wait on me and my friends and I try to reward them accordingly.

Tommy if I brought the bottle, and it was in theory $400 I would tip the same if in theory another bottle was the $80 variety. If the wines were older and required very special attention then I would tip extra. Again it would be on the service not on the cost of the wine. I have never had a problem with being considered too light a tipper anywhere I go, and am known. I must add that I almost always bring my own wine. Not necessarily to save money, but to bring wines I have which are older and often not available. I don't mind sharing a pour either. Last week some friends and my wife and I brought and shared 1959 Leoville Las Casse and 1961 Baron Longville (forgive the spelling). We not only paid corkage but tipped as well. The tip was not based on the value of the wine. A little over 25% of the total bill including corkage and a tatste of the wines. They also tasted the white Burgundies as well. I don't think they were unhappy.

Welcome Spartikus. Really nice post. The only thing I would change or add is; rather than tip on the corkage I would tip on the way the wine service was handled. Not a percentage of something but a reflection of the service itself. The tip based on the corkage would never be enough. I also agree about waiving the corkage when the wine is a boutique or very old or special, if shared with the help. I get very disappointed if they get a pour and don't waive the corkage. Otherwise as I said I agree with all you said. Thanks again and welcome.

I couldn't disagree more. Drinking wines from one or even a small number of producers in Burgundy may provide consistency, but you won't really appreciate what Burgundy is. My approach is to drink whatever Chambolles, Volnays or Pommards I can get my hands on, with a degree of price sensititivty. For producers I've heard of, but haven't sampled, I'm willing to pay just about as much as for wines I know. For unknown producers (and, to be fair, there are some real duds out there), I rarely pay more than $30 in a store or $60 on a wine list for those village wines (a bit lower retail in the UK, but a bit higher in a restaurant). I'll also ask a lot of questions before buying (naming other producers I like in the vineyard or village). Of course, if I get a puzzled look in response, I walk out or turn the page -- nothing like a sommelier/retailer who is clueless about Burgundy (the wines are generally poor). Another strategy is to first sample the village wines of a producer, and then move up (although I've let a few trusted sommeliers/merchants steer me to special bottles). If you are in NYC and really want to get into Burgundy, go to Rosenthal Wine Merchants, who directly import from some of the best small producers. They will put together a tasting program for you (tailored to your budget and level of interest). By far and away the most satisfying wine buying experience NYC has. Well, from what I consider quality producers, one can go quite a ways without having to dip into the junk producers by just choosing whatever is available. For example, for Chambolle alone, I consider the following producers, taken off the top of my head so a few may be left out, top notch (no particular order): G. Roumier, de Vogue, Mugnier, Barthod, Faiveley, Clavelier, Ponsot, Dujac, JJ Confuron, Drouhin, Jadot, Leroy, Groffier, D. Mortet, Arnoux, Grivot, Mugneret-Gibourg, Drouhin-Laroze, Perrot-Minot. Claude Kolm, I agree with your impecable list, but are they affordable? At the risk of oversimplifying, my biggest problem today with Burgundy is as follows. We haven't had a really great vintage since 1990. That is not to say we haven't had some nice drinkable wines, but I am waiting for the next spectacular vintage before I dive in with both feet again. 1996 was really nice but not 1990. I am with great pleasure drinking my 1988,1989 and just starting on some of the1990's. Thats my reason for not buying Burgandies at present.

I hate to tell you this now, but it looks like you have already filled this and need to buy your next one. Once you have it completed, try not to open it too often. Especially in the summer months. Enjoy it and just know if you are anything like I was, it took only three months till I had wine cases lying all around and needed more storeage. I ended up giving away that 360 and getting one that holds 2600. That is not and never will be full. I drink enough to make sure of that.

Where do I begin? Most of the time I bring my own wine to the restaurant. If the service is proper, attentive and caring, then I tip appropriately. Usually 25 to 30 percent. If the service is not so good then the tip becomes less. Beans it would seem to me that if you would focus on providing the best service that you can. Such as bring the proper glasses, decanting the wines, topping them up, making sure that the right glasses are brought for each type of wine then you should never have to sound so bitter about the possibility of being short changed on your tips. Remember that the service should come before the tip is earned. I am not an accountant, but if I served a large check and was short changed on the tip I would ask the boss for a copy so I could give it to my accountant so he could adjust my taxes at the end of the year. Then I would soul serch and see if maybe, just maybe I did or didn't do something to deserve the lesser tip. Katie I like your summation, Do the work earn the tip. I think tipping should be on the wine as well. In general if you can afford the more expensive then you can afford the bigger tip. I would hope the restaurant is capable of handling the more expensive wine properly. Go out often eat well, drink well, be served well and tip well.

Now that I am almost 58, I guess I better start winding down. Maybe your father should stop eating, maybe just learn to get by, by reading about food. I'm sorry I can't help you with serious suggestions. I know you mentioned overspending but I would recommend La Folie as a splurge. Wonderful food.

Thank you for an interesting article. Over the last year or so I have changed my mind about the right and need for restaurants to charge corkage. I am much more sympathetic to them.

Craig, I believe that if I am going to bring any wine to someone's house, I would check with them to find out the kind of food to be served with it. Once I determine with their help, the wine selection, I bring that wine and additional wine or wines as gifts to be left for future consumption. My friends and others, that I share wine experiences with, know that I am oppinionated and that they are better off if they let me bring wine from my cellar. I try to be very thorough about the wine and food pairings. I have been known to bring not only wines, but food, wine glasses. I do this with approval of the hosts. They usually welcome my interference.

Yes they do have the whimsical in both rooms. I don't know how long since you went, but they now have two rooms. We sat in the back green room which was completely filled. I did not pay attention to the other room except it seemed full both on the way in and on the way out. The intermezzo was fresh , fresh mint, perfect. Rolland did go from table to table and visit. He is a gracious man.

I am going to try to post my report on La Folie Restaurant in San Francisco once again. Four of us went there for dinner last Saturday night. Each one of us chose the five course tasting menu, though we for the most part had different selections. We each were given an amuse of potato blini with salmon stuffed inside, asparagus and crème fraiche. We chose not to have the Osetra Caviar with it. It tasted refreshing and was a pleasant introduction for the palate. The flavors went very well together. My first course was Duck and Oxtail Consommé with a Foie Gras Flan and seasonal vegetables. The consommé was pleasant in that I have had this same style of dish where it was way over powering. This was not at all like that. It was delicious. I got to taste the Chilled Pea Soup with pickled vegetables and spring onions. The very fresh vegetables, combined with the perfectly intense pea soup were delicious. It made my palate long for the next course. My next course was Frog Legs “ Bernard Loiseau” (I’m not sure what that really means) with a puree of garlic and parsley coulis. The frog legs were cooked perfectly, but I found the puree to be a little too heavy. I tasted from another person’s appetizer the Ahi Tuna and apple salad. This was combined with Maine Lobster on an avocado, mango, tomato citrus salsa. I only tasted the Ahi, which was perfect Sushi quality tuna and was beautifully enhanced by the fennel. I also tasted the Day Boat Scallop, with parsnip celery root puree and truffle vinaigrette. The scallop was cooked perfectly, crispy outside and rare in the middle. Delicious! I’m getting fatter by the minute, but my stomach is enjoying every minute of it. My next course was Sautéed Skate wing and braised Oxtail on crispy Gateau, and Oxtail Thyme Reduction. The Skate wing was moist in the middle and melted in my mouth. Usually I have a problem with Oxtail because it is often very rich. Some how this was not and was really delicious. The crispy polentas was also mildly polenta flavor, and certainly not dry as some I have had were. I got to taste from someone else’s appetizer, the butter poached lobster. The vegetables served with this dish were incredibly fresh. They tasted like they were just picked in the back yard and brought in and served. The fava beans were delicious as were the sautéed pea shoots ( you could taste the butter which enhanced the vegetable flavors). The other vegetables were herb glazed corn, and lemongrass citrus sauce. This dish was served with a mini lobster Croque Monsieur. This was a little toasted sandwich filled with lobster and cheese. What a combination. My last course was Roti of Quail and Squab stuffed with wild mushrooms, crispy potato strings with natural juice and truffles. The combination of flavors was wonderful. The mushrooms blended with the quail and squab, which were rich without being overdone. The truffle just tied all the flavors together. The wines that we served with the above dishes started with 1998 Giaconda Chardonnay from Victoria Australia. Its fruit was balanced by the perfect acidity. The longer it was open and the warmer it became, the more complex the flavors showed through. It is a perfect food wine. The next wine was 1999 Bannockburn By Farr Pinot Noir. This Gary Farr’s own reserve vineyard across the road from Bannockburn. It was very fruity like beautiful French Burgundy. It filled my mouth with long finishing soft tannins, which made the finish go on and on. It reminded me of a Dujac, which is where Gary Farr worked for a number of years in what was the off-season in Australia. There was a little sappiness, which was for the most part covered up by the abundance of fruit. We finished with a 1994 Leasingham Classic Clare Shiraz from South Australia. This won the coveted Jimmy Watson award for the best red wine of the year when it was released in 1995. It showed gorgeous black fruits, perfectly balanced by the soft and velvety tannins. The finish on this wine really did go on for what seemed like minutes and minutes. My mouth was coated with the lush fruits. It was absolutely voluptuous. If I never had a better wine in my life than this I would not feel shortchanged. I did not have room for desert. My wife absolutely loved the Guanaja Valhrona chocolate caramel mousse, which was layered with coffee and served on a hazelnut caramel sauce. I would recommend this, my favorite restaurant to everyone. I only wish that I lived in the San Francisco area so that I could go much more often. I remember a few years ago when Rolland Passot (chef) would make his dishes much richer and heavier than now. I happened to like it that way too. The present way is more appealing to the present desires of the populace. This was a fabulous way to celebrate a 21st birthday and a 31st anniversary. http://www.egullet.com/?pg=forums

In case it may apply to the space you have. If your unit is in a corner put it across the corner, thus allowing it to breath. I'm surprised that it was not still under some kind of warranty. Set the light up in such a way that it can be turned on when you have your friends over and turn it off when they leave. If the light is on for an extended period of time then rotate the wines in immediate contact with the heat. Otherwise just drink your wines and enjoy them because you wont hurt them before you change your taste in wines.

Craig I wonder if you ever tasted Australian Chardonnays, Leeuwin Estate or Bannockburn or Giaconda. They are not Burgundy but they are also not California. In each case they need to be drunk warming up to almost room temperature. I agree with you, I love French white Burgundy the best. Its hard not to.

I agree with most above. I do have a couple of questions. How old is the unit? How many bottles total do you store? What are the surroundings that the unit is in? What temperature are the surroundings kept at? The outside temperature may have also contributed to the increase in temperature once the unit failed. Depending on the size of your collection and the size of the unit tiself, you should consider having two air units. The second could be set to kick in only when the temperature reaches a certain level. Like it has been said I would not worry too much. Just drink and enjoy.

I must admit I am ultra conservative. Without knowing much about this product,( being easy to open) what happens with a little too much heat? Not enough to damage the wine , but maybe enough to expel the cork. I am going to hope that they stick with the old fashioned cork. I have opened thousands of bottles with less than 1% problems.

I am a big fan of Aussie wines, and I'm not sure I agree with you. I think in general that they just try to make the best wine they can, and it happens more often than not in a style that appeals to a lot of people. Often huge in your face, fruit driven, with long finish, texture, character, depth and intrigue. Its not just California they try to compete with. I am just glad that there a lot of Aussie wines available here in California. Some are still at reasonable prices, though not as reasonable as they once were.

Hollywood if you are available sometime and want to include a friend or two, let me know and I will make the reservation for up to four and join you. You will think youv'e died and gone to heaven.

Any suggestions for where to find some at reasonable price for White Burgundy? That is the Montrachet of course. Joseph Droughin Marquis De La Guish Probably spelled wrong. The wine inside the bottle is not wrong though.

Good morning Hollywood. Your questions sound very negative. I hope you make a chance to go to "Take". Firstly the rice is not congealed. It is luke warm, not warm or cold. The wasabi is added by the master and if ask he often has fresh wasabi. It is not typical sushi, very high quality fresh fish. A great deal from Japan, flown in fresh and might I say delicious, unmistakenly delicious. He also on occasion has live Alaskan King Crab, served different ways. Monk fish sperm, sounds questionable but take a deep breath, it tastes great. Lets face it, it is only one step from monk fish roe. He serves live shrimp, live small crabs about the size of a quarter. Live scallops, prepared different ways. The tuna, yellow tail look almost live when you watch him cut it up. Chances are if you can think of something he has the best quality of it and prepares it in a way that will excire you once it is in your mouth. Try to sit at the bar in his section. If it helps tell him George sent you. He will tell you as he did me not to send your friends, just humour him and buy him a beer. If it is your budget, go for dinner and tell him to just keep serving the best he has and expect it to come to either $75.00 or $100.00, plus tax and tip. I have taken a number of my fussy friends and they have been blown away. Enjoy! Enjoy! Let me know and our other e-gullet readers know what you think. Thanks.

Try to go to Take Sushi on Sunset Blvd in hollywood. Incredible quality sushi and he does cooked dishes as well. Here is the phone 310-659-6580 good luck and enjoy. Try to sit at the bar in front of Nobu (not Matsuhisa fame). Better than his name sake.

I'm not familiar with the original wine, but I would like to suggest 1988,1989,1990 Raymond Lafon Sauterne. I personally prefer them younger, still displaying more acid than the older showing a tea leaf characteristic. Raymond Lafon is immediately next to Chateau D'yquem and is somewhat similar. It is also quite affordable in the sauterne world.

Irishcream the name of the Normandy butter is Echire and is available at The Beverly Hills Cheese Store.

Good morning, Eat2much. The 99 is not the same as the 98 and I would try to find the 98 and put it away for 2-5 years. Try Michael Opdahl at Joshua Tree Imports. He can often find hard to find items at very reasonable prices. mdo@joshuatreeimports.com. Tell him George sent you. The 98 is definitely worth $60.00 and he may find it for you for less.

Irish Cream I will find out the brand for you, tomorrow.