docsconz

That is exciting! Best wishes.

I'll second the motion!

I suggest that you buy one and try it. If it is good, go buy more while they have them.

That's no fun

i don't know, but aren't tastings pretty much standard, even with young wines? I'm not sure I understand your point, Tommy. no point. question. i'm asking if the wine tasting community routinely samples wines that are young. i would think so, so i wouldn't think that this tasting at which the corked bottle was discovered wasn't so much a bad decision or "waste" of wine, but rather routine. (my comment, although i quoted you, wasn't pointed towards your statement, but rather i was asking you - and others - the awkwardly phrased question. ) Young wines are probably "tasted" for several reasons. One, they can and do afford considerable pleasure on their own terms, especially the modern "internationally" styled wines and two, to provide a basis for a buzz with which to sell them.

I for one will be looking forward to your report.

i don't know, but aren't tastings pretty much standard, even with young wines? I'm not sure I understand your point, Tommy.

While you are undoubtedly correct that it is a probably a bit premature to be opening this bottle and that further aging may enhance it considerably, I would say that it is still entirely possible that "real" pleasure could indeed be had from the bottle even now even if it is not as much as it might be in the future

I'll throw in my $.02 for either a German or Alsace reisling.

I didn't specifically ask

Cool thread! How'd I miss it before now? Likely first timers: Per Se WD50 Mix Alain Ducasse the new Toque Blue Hill Stone Barn Top Returns: Amma Blue Hill Les Chevres Rosalie Friends Lake Inn Chez Sophie Springwater Bistro Wish List: Trio El Bulli Citronelle

Thirty Bench Reisling Ice Wine from the Niagara Peninsula in Ontario is one from there that I have particularly enjoyed. It may be hard to find in the States, though.

To me the key to a great dessert wine is the right amount of acid to balance the sugar. Without the acid, it gets too cloying.

Pretty much all of my favorites have been mentioned. The Avignonesi vin santo is amazing. Another is Chambers Rosewood special Tokay. It is NV nectar.

I hope her nose and sense of smell are insured as well as part of her policy.

I had dinner with some friends at Blue Hill on saturday. The Sommalier, I believe her name is Pam, was delightful and very helpful. The 6 of us had the tasting menu. The first course was a grilled hamachi with a "marmalade". This was followed by lobster with ginger sauce over grill-cakes. This dish was awesome. We had a 2001 CDP blanc from Pierre Usseglio with both of the courses. It was a delicious wine- crisp acidity balanced with delightful fruit. It was a fine match with both courses. It was opened at the table. I tasted it and it was immediately poured, then left at the table in a chiller canister. The next course was guinea hen with mushrooms, chestnuts, sauteed romaine and salsify. This was fantastic. The guinea hen is certainly not just another chicken. We had a 2000 rioja from Remelluri recommended by the sommalier. While internationally styled with oak, it had a lot of bright fruit with an earthiness that complemented the mushrooms well. Once again, the wine was opened in front of us. I tasted it and it was immediately poured. The bottle was left on the table. After reading some of the posts here about the desserts, I was sceptical to the point of foregoing them and heading to Chikalicious. The problem was that Chika doesn't take reservations on Saturdays and we were told that we would likely have a long wait if we came in after 9PM. Since we decided on the tasting menu we went ahead with desserts at Blue Hill. While I can't say they were the greatest I've ever had, that were quite good and certainly nothing for the restaurant to be ashamed of. The first was an absolutely refreshing citrus gelee, that we all would have loved more of. Next was the chocolate bread pudding. This was good but not exceptional until mixed with some crunchy stuff at the bottom of the pudding. "Peanut butter and jelly (concord grape)" and an apricot jelly pastry finished the meal. The meal was quite delicious and quite satisfying as well. I look forward to returning there as well as the Stone Barns project when it opens.

Spoke to Dan Saturday night at Blue Hill. Target date remains April, 2004.

I watched them making fresh mozzarella di bufala in Paestum in November. It looked more difficult than I thought it would.

Nice descriptions, Identifiler. I wish I could get up there to try it for myself. This, however, was the next best thing. I liked the original sommalier. He treated us well with some nice pairings when we were there.

I think Nero D'Avola may turn into "the next big thing". It is a grape and wine varietal that is really just starting to get attention. I got turned on to it last year in Sicily. It is good

Based upon my personal experience with the wine clip, I must question his integrity, yes. It certainly leads me to question any other recommendation from him.

That is sad. It is a good wine. Hopefully you can console yourself with some later vintages.

Hey Doc, how were the Red Bourbons? We had an Eastern Wild of no specific address. I actually haven't had them yet. We wound up going over my brother's for Thanksgiving and had a free-range turkey of another breed. It was outstanding. These turkeys are gonna hit our freezer for a later date. This may not be too far in the future. we didn't get left-overs so I'm not all turkeyed out. We had one of them last week. It was incredible. My wife roasted it simply. The meat was moist and delicious with real turkey flavor and I do mean flavor. She made a soup with the carcass that was also outstanding. I do recommend them.

I wsa surprised that they don't take reservations on Sat. night

With enough notice, my wife and I would absolutely be there. Let's do it!