John W.

Tom's "new" dining guide here.

I understand the need for scientific proof on this for obvious reasons, especially if it prevents some unlucky rube from blowing $80. I don't have the means to do a serious test of this, nor the desire. I was interested because of Mark's comments, I tried it, made my comments and that's about it. I guess I'm a traditionalist - Open the bottle, pour it into a glass and drink it. I do have one question though...Are you proposing to chemically analyze the test wines, or via tasting?

I tried this device in a totally unscientific setting with Mark last night. Present were several importers, a winemaker from Bordeaux, chefs, wine geeks, lots of cigarette smoke etc. We tasted a 1996 Medoc and a 1999 Gevrey Chambertin. The wines were poured in front of us, so we knew which was which. For my palate, the wines were subtly different. Say what you want about scientific method, they were different. But the difference was so slight in terms of mouth feel, fragrance etc. that some thought there was no difference. My opinion on the changes were consistent with the normal course of wine breathing. I've contacted a friend of mine from Napa who is a winemaker (I've asked him to be quoted but have not heard back yet so I will not) and a great teacher of chemistry of wine. The jist of his thoughts on this were that it alters the charge of the wine to allow oxygen to be more rapidly absorbed, thereby speeding up the opening process. After 5 minutes the wines were identical again. The comments ranged from quite different to not at all. The group as a whole was not impressed. My take on this is just open the bottle earlier to have the same effect.

My little brain can understand how Riedels work (I own I think 12 different shapes, please don't beat me because of it). The shape of the bowl (controls where the wine goes in your mouth, accentuates aromas), the length of the stem (controls the speed of the application of the wine), I can see how it works. Applying a magnet to a bottle of wine might need some explaining, ie what happens to the tannin chain besides shorten it, how long it remains altered, what happens to the other charged ions floating around etc. And at the end of the day, if you think that Reidels are garbage, then at least they serve a useful purpose, which is to allow me to drink wine out of a nice glass. Taste tests are great, but the human factor is present. I laud Mark for his tests, and know the parties well that attended the tests, and respect their palate. To prove that the clip works, I would like to know how the wine is affected physically, which according to Dennis, is not going to happen. Otherwise, this product to me is the opti-grab.

Good luck Dennis. What an admirable departure.

In this case I would buy one. Actually, on second thought, I'd borrow Mark's. But my point still stands.

thewineclip; Speaking as a potential consumer of your product, I can say without scientific evidence or otherwise, your demeanor whether defending yourself or not, has definitely lost a sale here. Even if your wine clip could change Hearty Burgundy into Musigny, I would not be a customer. Enthusiasm for your product aside, your blatant sales pitch here on what amounts to a board of opinions is quite off-putting.

OK, I can't stay away any longer. I think I'd rather have the big fatty steak. Hearing Mark's recital of the story last eve (over unclipped cocktails), I'd be interested in checking it out because he did say there was a difference, however slight. But is $80 worth the pleasure of simply not pulling the cork 30 minutes earlier? Dunno. Mr Clip; Ever think about mini-concentrateurs? Might be on to something there.

Great points Darren. It could also simply be the fact that Jarad got his arm busted up and can't do it, so they are looking for an assistant that will do what they are asked and not much else. Going outside the budget to hire an unexpected employee is not really that exciting for your bottom line. Mckay, Go have dinner at Nectar. Check the place out. Those guys' hearts are in the right place.

I had a beverage with the pastry chef of Nectar this eve. He had his arm in a cast after a little hit and run situation. He assured me that they were looking for an assistant position, and the ad you saw was incorrect. If you've ever eaten there, you would see that their pastry dept. science is tight, and they care about that course as much as anyone else in the city. Especially when their pastry chef puts on the blue apron after he finishes service as the restaurant director.

Small portions. Makes for better presentation, allows for more flavor/wine combos. You can probably get away with a 2-3 ounce portion of salmon per person if you chose that route. A menu of say: Mushrooms/miso salmon with cassoulet or lentils braised lamb cheese dessert All small portions. Sounds kind of good. As for the arrival items, maybe some salty stuff, and a blanc de noir sparkler. Get them to sit down quickly and no one will notice the lack of a million canapes. Hell, after all the slaving away you've done...

If people knew how easy it is I'd be out of a job. I did e-mail it to Sara. Not in recipe form but how they do it at that restaurant we were speaking of. Cheese as a starter might coat everybody's palate and fill them up. Maybe a simple saute of mushrooms with miso? I find miso and Pinot work well together. Lamb would be great. Maybe as braise, so you can spend some time with your guests.

Virtual paella perhaps?

Grilled salmon with a cassoulet of black-eyed peas, bacon and herbs, sauced with a reduction of red wine and shallot emulsified with XV olive oil and mustard. I know a restaurant that does this dish, they say it goes well with Oregon Pinot.

New bottles? We only drink old bottles. If you had something like this, you can burst in any time you want.

Bad day at the office. Server sez "hey you want to see Mark (one of our regulars)." Nah, too busy. Mark busts in the kitchen with a glass of some red wine. Brick red but fading a bit on the tongue. Really, really long legs. Aromas of cigar leaf, eucalyptus, currant and bell pepper jump out at the lucky consumer. Still surprisingly youthful, nice tannin structure. Black fruit still prevalent, but fading into the background. Spice and tobacco dominate on the (time it with a calender) finish. I'd buy this for a dollar.

Kongsgaard. I believe the '99 is the only vintage I've tasted. But I was utterly floored by this. Agreed on the Marcassin Gauer Ranch. Great great wine. (I've had '95 and '99 I think) There's a lot of good ones, but not a lot of great ones in my opinion.

Alright. Mikey, Marky and meself had lunch today. We ate a lot of the menu. Alas it was difficult, but we did it for you, the dear reader. Beautiful space. Big space, this place will do well, I will guarantee that. Service was agreeable. We were probably difficult in our non-difficultness. "Bring us all the apps except for these three, and these entrees". We ate a good chunk of the offerings. Highlights: Swordfish carpaccio with (stuff, c'mon, it was late), ceviches (good quality, good flavor, we had shrimp with avocado and grouper with green olives), queso fundido with poblanos and skirt steak, conch chowder, cubano sandwich, etc. Everything was well seasoned. Everything was tasty. Will it please everybody? I hope so. There will be traditionalists that will balk, it might be too spicy for some, not spicy enough for others. I thought it was a good experience. And I'll go back. I chose the wines (no small feat considering I had the best harpsichordist/sommelier ever at my table). We had a Muga blanco (I think viura and chard barrel fermented) for around $30, a quality albarino for $39, and a Pesquera '97 for $49. Lots of quality bargains to be had (we even drank a lot of wine for the dear readers). Only thing? White wine glasses. And red wine temps. But that can be overcome. Bottom line, I've never been to a Tunks & Co. joint before. I had a good time today, and I'll return. Does it satisfy my real-deal Mexican food fix? Who cares. It's a good place.

I'll get to the bottom of this. The crack team of investigators are descending on Ceiba presently.

Al, I think you could fit a EuroCave 4200 in your kitchen for your 500 bottle collection. Slimline version of course. That would free up some room for cooking. That seems strikingly similar to my kitchen. Luckily, I don't really know how to cook at home.

The BDC (aka "The Office") is open until 11 on weekdays. I would not chance it there in a Tuesday, as if you are close to closing time you could be in for a real dose of French hospitality. Bistro Francais, is nice, relaxed and pretty good food. If you are feeling daring, New Big Wong in China Town is open late. Real late.

He's got one. I seent it. Good pictures.

Another part of that equation might have a pre-exisiting restaurant. Some red sauce Italian place I think? A hell of a lot cheaper to renovate than to start from scratch.

I've had some zins lately that have made it that long. Surprising. Lots of fun blind.

Sake? Did rocks go to the hospital to have the glass removed from his tongue?