Mark Sommelier

The essence of this dilemma was hit directly on the head by Mr. Shaw. Kashruth involves far more than just the avoidance of certain biblical foods (Leviticus, Chapter 11). Seeking out kosher purveyors is one part. The separation of plates, eating utensils and pots and pans is another. This is not possible outside the home unless the restaurant is a certified kosher establishment. Having a salad and broiled sea bass at ADNY is not the same as keeping kosher.

You're right, it was hilarious. A bunch of bogus NY Italians around the table, one of the sons brings his black girlfriend. The highlight was the chicken nuggets on dry spaghetti, and the "easy cheesy pepperoni pleasies" (or something like that) which were Ritz crackers with a slice of pepperoni and ketchup. Can't OG sue the hell out of them?

I have seen varietals listed on CdR's, but mainly as syrah or cuvée syrah. Chateau Fonsalette comes to mind. I also recently bought some syrah made at Domaine Georges Vernay in Condrieu labeled syrah.

Costco has become the number one retailer of fine wine in the United States.

...... or a Wine Clip.

The number that I have heard is in excess of a million bottles a year.

All the best restaurants seemingly have a cheese selection called "Mere Richard". For hotel, look at Coeur des Loges. I was totally charmed by this hotel. Ancient building, hip attitude. Look here: http://www.courdesloges.com/eng/main.html Lyon is a very cool and beautiful city.

Some years ago I worked for Jean-Louis Palladin. One night, I walked into the kitchen and he stuck something in my mouth and said "Try ziss". Raw cockscomb. Yes, it was gross.

on Fear Factor they're paying people $$$ to do that! i am a featherweight in this discussion, because the most "bizarre" thing i ate was calves' brains in brown butter. Cervelles de Veau au Beurre Noir is a classic dish. Nothing weird about it.

Classic viognier should smell like flowers. Well made ones have adequate acidity to replace chardonnay for delicate seafood dishes, especially if the sauce is also fragrant. The better ones wholesale between $20 and $30. The Vernay and Guigal are more expensive. I personally don't really care for California examples, as I find them too heavy, overoaked and sweet.

Admittedly, these are both splurge wines, but you should go to a better wine shop and ask for: Condrieu "Coteaux du Vernon" and "Les Terrasses de L'Empire", Domaine Georges Vernay Condrieu "La Doriane", Etienne Guigal. This is the prestige bottling from Guigal. The regular Condrieu I usually find to be somewhat flabbier and sweeter. Other fine examples: Domaine Pichon Domaine Boissonet I think Condrieus are best drunk young. Look for recent vintages.

I'm confused are you saying it was botrytised, but not sweet? Scott, I remember tasting 1994 Corton-Charlemagne Coche-Dury and 1994 Montrachet Domaine de la Romanee Conti. Both wines included botrytis in the aroma profile, the result of late picking I presume. Neither was sweet.

The Bellagio in Las Vegas does not permit people under 18 inside. One reason it might be so popular.

Bollinger Grande Année Rosé 1995 is quite delicious and worth seeking out.

I currently have some '97 Tommassi Ripasso in magnums that is quite satisfying and well priced. Just ordered some 2000 Zenato in 750s.

'59 was a hot year a produced some legendary wines. Margaux and Pichon Lalande are 2 that I have tasted and really enjoyed. Amazing that a half bottle would be still alive.

Gordon, You summed it up really well. It made me remember doing a dinner there years ago. How did you do more than 80 people? The kitchen is so damned small. For those who don't know, everyone has to get the wine donated or bring it to BH. Where did all those beautiful plates come from? Some of them were Bernardaud, weren't they? Does Beard House own those now? The biggest problem there, from talking to the staff, is getting the food hot to people upstairs. Sounds like you had a good time. Congrats. PS, I went to school outside Rochester. I wasn't aware at the time that there were any good restaurants. Glad to hear things have changed.

i think champagne (french), is often, if not always, made from three grapes: one of which is chardonnay, another is pinot noir, and the third i can't spell. Tommy, Chardonnay, pinot noir and pinot meunier. In my opinion, Korbel sucks and has always sucked. I think at one point in their history, it was made from riesling. It sells well because it is CHEAP.

Sounds like Citronelle might be just the place

M. Westermann is the consulting chef for a restaurant here in Washington, DC. Café 15 in the Sofitel Hotel is run by people who cooked for Westermann in Alsace. He visits every few months to update the menu. It is a very good restaurant and it is always dead.

This is a great idea that is not seen often enough, but it does bring up an interesting picture in my mind. -A Sommelier riding through the dining room on a mini engine followed by cars loaded down with cheese, dessert, fabulous drinks, and a caboose filled with coffee. He could wear a little engineers hat and have one of those wooden whistles that sounds like a train and the patrons would be able to flag him down at the ....................- Well.-Maybe not All Aboard!! <train whistle sound>

Alex, I like the way you think!!

I've chatted about this with many of my co-workers and it has been quite an examined issue tonight at my residence -- serving as this year's holiday open house for many in the biz to stop by..... I'm beginning to think this may be generational issue. For example, I state this because I am not the sole observer of the younger, newer servers that need to be told outright, flattly, that cell phones, while on duty and serving others on the timeclock, on the whole are not permitted. What may appear to be common sense, in fact may not be as obvious anymore. Although maybe not entirely generational, but as far as upbringing, another bartender I've worked with (a former server, and I've trained on mixology issues), still in her 20's, has noticed a decline in "common sense" with patrons progressively as the years pass. I dunno. Just an observation. But something our managers (especially our GM that has worked for this retaurant for 15 years in every possible position -- starting as a busboy!!!!) have observed and commented on, too. hmmmm. edit: wine is affecting typing skills.... uh oh Beans, Last year here in Washington, the alternate reviewer for the Washington Post reviewed an Indian restaurant in the suburbs. During one of his meals, the server took a cell phone call in the middle of taking this guy's order. It made for great copy!!

I would like to respond to the last two posts, Irwin and Craig's. Irwin, last year, the product representative from Frederick Wildman Importers came to thank me for being the top restaurant customer in Washington for Paul Jaboulet Parellel 45. I said thanks, too, but I didn't have the heart to tell him that Parellel 45 was our COOKING WINE. Craig, you are deadly correct about the situation here. Distributors are desperate to get rid of product. Here in Washington, they close out crazily expensive bottles at a fraction of the normal cost. Many of the big distribution channels in this country are still dinosaurs at this. They lose!! (Think Diageo ). You are also right that it is extremely competitive. The only reason restaurants don't have interesting choices for by the glass wine is inexperience.

They are.