docsconz

My Polder sucks too. sometimes it works and sometimes it doesn't.

Thanks.

I think in industrial dairy farming a cow gets slaughtered when it stops producing milk up to a certain standard, at which point it is made into hamburger and such. Males are typically sold for veal. Curdnerd can tell us exactly what he does at Bobolink but obviously, despite the very humane conditions he supports, he's not raising these animals as pets. My interest is in the veal. I regularly buy my lamb from 3-Corner Field Farm here in upstate NY. Their primary function is as a dairy farm. they currently supply their milk to Coach farm and have aspirations to making their own cheese as well. The lamb is a very delicious by-product of their also very humane operation. I have no such local source for veal, although it probably exists.

I love the photos. The cheese looks wonderful. I have two questions. 1) Are the rinds edible or do you cut them off? 2) In sheep dairy farms, the excess lambs are slaughtered with the lamb meat being a by-product of the dairy farm. Does that also happen on bovine dairy farms? What about Bobolink?

Rosalie website.

There's nothing like a good Burgundy with salmon.

Echezaux makes some good points about the industry not really promoting itself well. That being said I am still suspicious of individual wineries advertising their specific wines. A better approach would be the industry as a whole or perhaps components of it (e.g. the California wine industry) promote specific aspects of wine such as varietals and food pairings, health benefits (purported), how sexy it is , etc., sort of like the "Got milk" campaign or the California raisins.

Brundlmayer has been my favorite over the years, but I can't say that I've had too many of the others. I'll have to hold on to some of mine for a while to try them with some age. Thanks for the tip.

If a wine is advertising then it is not worth buying or drinking. It is generally the larger corporate entities selling copious quantities of cheap and uninteresting wines. I prefer my wine info from other sources. I do not even like advertising influenced publications like The Wine Spectator.

Paulis always entertaining and has a lot of interesting things to say about food. He backs it up at the stove, too. I recently had chocolatewith foies gras at Le Chevres inMontreal.Itwas outstanding and was paired wonderfully with a banyuls.

Are you saying that RPdoesn't have influence on white wine styles? An enjoyable read.

I wsa surprised to read your conclusion, given that your description of the wine is one generally considered to be favorable when used in today's wine press. You obviously do not have a preference for Mr. Parker's palate I have had the wine and share your description. I do, however, enjoy wines of this style and this one in particular. Your pairing sounds appropriate to me.

Dear Jancis, I am very much looking forward to your discussion of all the topics so far presented and those yet to be posted. I am wondering what wines, winemakers and regions are those whom you see to be the future stars and most importantly, why? It seems that over the last twenty years or so, big, bold wines have ascended in popularity. Do you see that trend continuing? Is it possible for terroir to be truly identifiable in a powerhouse blockbuster? Thanks for visitng us and pleae keep on writing and filming!

The Wine Spectator is occassionally pretty good as a travel mag, but I don't give it any credance as a wine journal. As far as I'm concerned they don't have any credibility for reasons that have previously been discussed on EG. Nevertheless, Oregon is certainly making some delicious PN's. One I haven't seen mentioned here yet that I have previously enoyed are the various bottlings from Archery Summit. I haven't had any of the more recent ones since Gary Andrus sold out. Any thoughts?

Alas, I used to be able to get President's Choice products, but can no longer. They really were quite good. Some standouts were their chocolate chip cookies, olive oil and cereals especially, "Ancient Grains". I never really had a bad product from them.

Do you know where this was said, or is it hearsay. When I was there in November Chef Iaccarino was away in Japan and the cooking was done by his son. he did a fine job and the food was most certainly not soul-less.

I never did like McDonald's. Burger King and Wendy's I could take, but McDonald's, not!

I concur with Nicola about the decor. It wasn't my favorite - a bit too starchy and frilly, but the food was outstanding. I ate there with my son in November. We had a wonderful seafood stew amongst othre fine dishes. The town is Sant Agata di Due Golfi and it is located almost midway between Sorrento and Positano. They grow most of their produce themselves. It is worth the visit in my estimation.

Drakes Cakes, especially Yankee Doodles are one of my few childhood favorites I still love. I can't stand Hostess Cakes. They are way too sweet.

His spicy hot chocolate is fab. He's practically under the Brookly Bridge which should make for a lovely walk to the city if you're so inclined. The best chocolate dessert I've ever had in NYC or elsewhere was a spicy hot chocolate at ILO. I actually had to have seconds and this was after a tasting menu!

When was it on?

I agree with you, Craig, I think it is absurd to pay that money, especially in today's market, for an unproven product. I would think that the pedigree of the people making the wine would be of the "cult" caliber, (e.g. Helen Turley). In other words, something should be "proven" about its provenance at least. whether the market thinks the provenance is worth the money is another question.

Nice post! Good, thorough descriptions of the good and bad. Overall, it sounds pretty good, but they are still ironing out out a few kinks.

I just had my first bottle of Kurni. Wow, that is one delicious wine. I too got the wine from PJ's. I bought the 2000 and had my first bottle tonight along with grilled beefalo steak, grilled farmer's market asparagus with EVOO and Parmagianno, simple potato salad and corn salad. First off, the wine is young, it was full of mouth-drying tannins. The fruit, however, was incredible, reminding me of an amarone more than anything else. The finish lasts for at least a minute. The color is a deep, dark and sensuous purple that I would prefer not to spill on a white tablecloth and the alcohol is 15% . It is an excellent bottle of wine, although I am looking forward to cellaring the rest of my bottles for a few years.

Amen!