John W.

As the great Mark Slater says, "Cut it out." What's wrong with you people.

Let's cross our fingers. I really can't see it happening. I would hasten to say it's already too late and we aren't even open yet. 6 hours 30 minutes until BDC, where my Valentine will be a hoegarden.

Interesting. Valentine's Day Eve was rube-less. I hope that is going to continue tomorrow.

I'm going to alternate between the two for best results. In your case Gary it was a close friend of mine the Gran Duque d'Alba, smiter of many and is also a damn fine beverage.

John would rather focus on an adult beverage.

Things that are too embarrasingly worded to post in a public forum.

It's true.

Me too, excpet I'm too tall and arthritic.

Kaz. Have anything that has foie gras on it, in it, or beside it. Can't wait until summer for gazpacho with tuna sashimi.

The only one I have experience with VA is Woo Lae Oak, in Crystal City. One of my old cooks (from Korea) took a bunch of us, ordered the lot. I quite enjoyed it. It was a while ago so no specifics, but suffice it to say that spicy cabbage and beef with red miso were had in abundance. I think DonRocks might have a comment or three about this topic.

I've been part of Kistler verticals at Sushi-Ran in Sausalito. Didn't work (but it was fun). Drank Cinq Cepages 1997 with killer sushi in Tokyo. Certainly didn't work. (but also was fun). There are wines out that there that would pair fine, I just don't see how you can get around sake or beer being the best match for sushi. But chicken heart yakitori? Bust out the Chambolle.

Red Burgundy. The umami flavors present in soy etc. mesh as well as it gets with the flavor profile and structure of a good Burgundy. I'm referring to the bulk of the cuisine. Of course sushi/sahimi is a different story.

I meant to include the reasons behind my recommendations, but you capable gentlemen beat me to it. I find the difference between the growing regions of this grape to be as exciting as almost any other varietal. I am sure someone else can speak to the differences better than myself.

It's a solid wine for the price. I don't recall if it's 100% tempranillo, but it certainly tastes of tempranillo, with the flavors that you noted. A step up in quality would be the aforementioned Pesquera, and also Muga Reserva.

Mark, are you from France? Otherwise you know nothing about wine -- according to your logic... You know... If I didn't know better, I'd say taking a potshot at someone for something they said in a thread three months ago was just TRYING to stir up trouble. If you want to start a thread about what makes a cook's food "authentic" and how that does or does not differ from "good," I think it'd be fascinating. This thread's for discussing Andale. I hear it's nice; how 'bout you? Sorry, I didn't inspect the date before making the post. Then again I am not expected to know anything about time since I am not from Switzerland. As for your argument about Mark being from France, Allison has still to prepare the food (or at the very least direct the kitchen in preparing it), the more local knowledge the better (in my opinion). Granted there are exceptions to that, especially in this case (I know Allison, she's a great lady and a great cook), and many of my friends from Mexico have high praise for Andale. As for Mark knowing nothing about French wine becasue he's not from France is a ridiulous statement. Mark didn't make the wine. Two foodstuffs that couldn't be more different in the context of your argument.

I had a '92 Calera Mt. Harlan two months ago (an oddity found in a friend's cellar). I wouldn't say it was wonderful, but interesting and definitely intact.

We coat the top of the soup with buttered bread crumbs, then hit it with minced bacon, herbs, and hard cooked egg whites and yolks.

Cream of turnip with bacon-n-egg crust. That's what I can offer.

80's music equaling Bad Brains, Husker Du, Misfits etc? or 80's music being everything else that forced me to listen to above. That's be a concept: Enjoying your La Chapelle '88 whilst listening to Minor Threat's "Bottled Violence." I want to own that restaurant. Back to Komi and it's choices of music and what have you; I'd say that Tom's review was a pretty good one, good enough to get those guys a pretty good whuppin'. Wish them luck for that. I guess I've missed the window to eat there again, I loathe post-review dining.

All Sinatra, all the time.

Oh My! Say whaaa??? He's got a point....

Hmmmmm...Sounds kind of good.

Tom's review here.

Horton is great, if you can find more current vintages. The bottles I've seen on the shelves recently are still the 1999 vintage, a bottle last week tasted of white wine and not much else. My fave VA viognier is Chrysalis, a bit expensive for a Virginia wine (I think about $24 wholesale) but worth it in my opinion.

The Condrieus that Mark listed are pretty expensive, I wouldn't think they'd be less than $50 retail if you can find any of them. Some of the California ones that I like are Equus (good quality/price ratio), Joseph Phelps, Zaca Mesa (again with the quality price ratio), and Darioush (barrel-fermented, lumbered up pretty good, extracted but damn tasty). The closest to the French style from my memory would be from Bell Winery (in Yountville). Very fragrant, delicate, lots of honeysuckle and white pepper, pretty good acidity and minerality. Can't remember where the fruit was from, but the wine was quite memorable.