Mark Sommelier
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Posts posted by Mark Sommelier
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I have purchased wines from the M-B cellar in the past and found them to be in excellent shape. They offer much more than just Palmer. I bought some 1955 Chateau Latour from them last year. The wine is stunning. They also have some 1945 Chateau Mouton Rothschild for a mere $9700 a bottle.
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While this is the logical next step in the wine industry, it is nonetheless quite disturbing.
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Ron,
I'm curious how you "know from the label and producer" about the sweetness or dryness of Alsatian rieslings. In my experience, the sweetness has more to do with the vintage than anything else. German rieslings at least give you an indicator on the label. Trocken rieslings are out there, you may have to special order them, though. Personally, I think it is hard to beat an auslese from a great producer in a great year. 2001 and 2002 are both incredible vintages for Germany (2001 in the Mosel, 2002 in the Nahe and Pfalz).
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That's exactly why I don't sell any Mondavi wines.
Read your history, you owe him more than you probably think.
The same could be said for E&J Gallo, as well. Pink Chablis provided me with my first hangover.
The wine list I supervise is built on small production artisan wines, and, as such, has no place for the giant producers. This is not to demean their products, I just don't feel the need to promote them anymore. -
Whole Foods at 14th and P St. NW. I as I walked past the fish counter it poked its head up out of the ice and said, "grill me!" I had no choice in the matter.
I love that store!! I have completely stopped going to Dean & Deluca because of it. Much better fish and meat counters. Better service, too!
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Surprisingly enough, the new main terminal at Reagan National Airport in Washington, DC has some very good eating and shopping outlets. The last time I flew out, I arrived early expecting a security mess and found myself with an hour and a half to kill. Legal Seafood provided a tasty and well served meal.
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I must add this: for those of you who read the link about the insane and wealthy wine collectors/wine merchants who invited Alan Richman along, do you know who Alan Richman is? He writes the restaurant reviews for GQ. He wrote most recently in GQ an article that rocked the food world. It was titled "Bocuse Should Close". He says his last meals at Bocuse sucked, the place looks tired and the chef is too old. He mentions going to Bocuse favorably in the wine article.
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White Shiraz
in Wine
What's the big deal about White Shiraz?I mean, California produces Pink Chablis and Hardly Burgundy!
Doesn't Rosemount make "Orange Chardonnay"? (Now there's a concept!)
And another winery, Trevor Jones, makes wine called "Boots." I don't know about you (how could I?), but I know what my shoes have for aroma and I'm not drinking anything called "Boots."
Trevor's nickname is Boots. The picture of the boots makes its way on to most of the labels. He has another line of less expensive wines called "Boots". Look for the Trevor Jones bottlings . Look for his dry grown shiraz. The luxury cuvée called "Wild Witch" is worth looking for. It is not cheap, and not easily available.
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This article really tired me out. There has got to be something between two buck and this. Phew!!!
Wine mixed with Weltschmerz. How droll.
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Just stumbled across the discussion on "cat pee." Just for the record there are far worse descriptors of wine than that one. In fact, I'm writing a book on the very subject, called, of all things, WineSpeak. Should anyone out there like to offer me some of the winetasting terms they think are funny, bizarre or outrageous, I'd love to have them (to include in my database if they're not already there). Any takers?
Cat pee, and its derivative, cat piss, are two of my favorites. Other ways to say that a wine stinks include:
Foxy
Wet dog
Compost
"Interesting"
Sauvage
Animale
Rustique
My all time favorite wine term uttered to me by a salesman: "The wine is COMPELLING".
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But I agree, let's get Terry to post re this subject.
I had lunch with Terry earlier this week and I told him about eGullet. Perhaps he'll peek in. Who knew you were supposed to age them?
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I've never tasted a GV that was 10 years old. I'm not certain they are made to go that distance. You might try contacting Terry Thiese through his importer, Michael Skurnik Wines at http://www.skurnikwines.com . If anyone knows about GVs and ageability it would be Terry.
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I went to school in Catholic Austria for a year. It is a sin to put your hand in your lap after you switch your fork over to the other hand. In Europe, hands are always on the table. The "American" way makes no sense. I work in a restaurant. I observe some incredibly bad table manners routinely.
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Oh boy. This will start some arguments I am sure.
Go buy a bottle of Martinelli Pinot Noir. That's a good start.
You got something against Helen Turley, Johnny?
Try a bottle of Penfolds 707. That's over-extracted. -
Here's my Capicola, Prosciuttini and Provolone, with a side of olive salad and a Limonata.
Darren, you know that in NY and northern NJ, "capicola" is pronounced: "gabagool". We need Mr. Plotnicki to verify this.
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You could also try Al Tirimisu on P St. off Dupont circle -- maybe a bit pricey, but great.
Al Tiramisu is a fun place. For those who don't know, that was the original Galileo space. I wouldn't go there for simple Greek style grilled fish, though. Maybe next door at Pesce.
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Dude, both of those wines are worth a lot more than you paid for them right now, especially the Fox Creek.
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Black Olive in Baltimore. Its just what you described.
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I was sorry to see the Peacock Lounge at the Watergate go a few years ago. Anyone else remember it?
I remember it because I worked at the Watergate from 1984-1991. It closed ages ago.
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Hit the elegant lobby bar at the Watergate Hotel. Also close is the Library bar at the Melrose Hotel on Pennsylvania Ave, across the street from Marcels. Circle Bistro bar at One Washington Circle Hotel is comfy, too. All within 2 or 3 blocks of Nectar.
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Any specific standout recommendations? And any wines by the glass you thought were exceptional?
I very much liked the Auxerrois from Josmeyer. Order the tuna appetizer, the soft shells and the pea soup. All of the main courses I tried were exceptional. Don't forget the cheese course!!
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David Greggory took over the former Red Tomato/Shelley's West End space at 21st and M, recently. Smart looking space. I went twice. Once at the bar for drinks and appetizers, once for dinner. Had a blast both times. The place is very low key. Excellent rib-eye with lardons. Great crab cake. My friend the chef licked the plate of the rabbit cassoulet. The deviled egg assortment is a must. They have a decent, well priced wine list. The outdoor tables allow you to watch the limos and Ferraris pulling up to Galileo down the street. David Hagedorn and Greggory Hill are two well known local chefs.
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What took them so long?
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Let's hope his new association with Paterno does not lead to winemaking by committee.
I deal quite a bit with Paterno, though mostly for French wines - the domaine estates of Michel Chapoutier and the marvelous Alsatian wines from Josmeyer. They also represent J. Rochioli here locally. I don't think they are involved in telling their suppliers how to make their wine like some other notable importers.
NYT Articles on Food, Drink, Cooking, and Culinary Culture (2002–2005)
in Food Traditions & Culture
Posted
Amanda Hesser got the gist of the "awards" right. The WS figured out a way to make an easy $600,000 a year. I stopped taking the WS seriously many years ago when the advertising volume began vastly exceeding the editorial content and dubious corporate owned wines started winning the "Wine of the Year" award. I choose not play their game.