Search found 16 matches

by Martin Buchanan
February 14th, 2020, 3:26 am
Forum: Travel and Restaurants Forum
Topic: Need London Restaurant Recs. There's a Twist!
Replies: 10
Views: 1697

Re: Need London Restaurant Recs. There's a Twist!

Some great recommendations here. For Friday night it will need to be a pretty big place to take on a table of 9. A couple of places that might work... St John www.stjohnrestaurant.com - probably my favourite place to eat in London but not for everybody. I love the simplicity of the food and the vibe...
by Martin Buchanan
February 13th, 2020, 5:42 am
Forum: Travel and Restaurants Forum
Topic: Need London Restaurant Recs. There's a Twist!
Replies: 10
Views: 1697

Re: Need London Restaurant Recs. There's a Twist!

Hi Dave,

Do you want 'fine' dining and wine or just something good?

What's the average age of the group?

Should be a fun match!

Cheers,
Martin
by Martin Buchanan
November 6th, 2019, 1:41 pm
Forum: Wine Talk
Topic: TN: 2014 Paul Pernot et ses Fils Puligny-Montrachet
Replies: 8
Views: 718

Re: TN: 2014 Paul Pernot et ses Fils Puligny-Montrachet

Exactly Suzanne. Sorry maybe I should have referenced you specifically.

What was your take on that bottle on reflection?

Were we just terrible blind tasters looking to justify ourselves?

Martin
by Martin Buchanan
November 6th, 2019, 2:51 am
Forum: Wine Talk
Topic: TN: 2014 Paul Pernot et ses Fils Puligny-Montrachet
Replies: 8
Views: 718

Re: TN: 2014 Paul Pernot et ses Fils Puligny-Montrachet

Hi Brian, Thanks for the note. A friend served a bottle of this to a few of us blind recently and guesses were all over the place, ranging from sauvignon blanc to dry riesling. For me, it had an unusual combination of grassiness and waxiness and I alighted on Loire chenin, as much out of confusion a...
by Martin Buchanan
August 15th, 2019, 10:32 am
Forum: Wine Talk
Topic: 09 Wine
Replies: 41
Views: 2392

Re: 09 Wine

Interesting to hear the comments on 2009. For the reds, I think it is a tough vintage to read right now. I loved them from barrel, finding them fresh and clean despite not having tons of acid. I also found them very complex with plenty of ripe tannin. There seemed to be a lot to resolve and I'm not ...
by Martin Buchanan
July 31st, 2019, 3:45 pm
Forum: Wine Talk
Topic: Love for Domaine Chevalier
Replies: 155
Views: 7281

Re: Love for Domaine Chevalier

Not looking to rekindle the fire here but i wonder if the debate turns on the quality of the 80s wines. I recall drinking through a bunch of DdC 83s, 86s and 89s about 6 or 7 years ago and finding a musty character which was a little reminiscent of cork taint. It faded rather than got worse with air...
by Martin Buchanan
July 18th, 2019, 2:31 am
Forum: Wine Talk
Topic: Tempier Rose - worth extended cellaring?
Replies: 32
Views: 2268

Re: Tempier Rose - worth extended cellaring?

I'm a big fan of aged Tempier. I have been looking at the 2002 to 2006 vintages over the last year and for me the 2002 is the only fully mature example right now. I have tucked some 2004, 2005 and 2006 away for another five plus years. Jancis wrote a really interesting article on this subject a few ...
by Martin Buchanan
August 5th, 2018, 12:37 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Wanted - World's Greatest French Fry Recipe
Replies: 23
Views: 1498

Wanted - World's Greatest French Fry Recipe

Anthony Bourdain’s recipe in the Les Halles cook book works for me. Very achievable at home and proper french fries
by Martin Buchanan
July 19th, 2018, 5:56 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Why sous vide?
Replies: 264
Views: 16620

Why sous vide?

Interesting thoughts, especially on smoking. thanks Jason. Does the sous vide post cold smoking intensify the smokiness? Is the idea to avoid oversmoking? I certainly take your point about schedule. The sous vide machine is clearly a great help to a busy but passionate home cook. I don't doubt the c...
by Martin Buchanan
July 17th, 2018, 4:39 am
Forum: Epicurean Exploits - Food and Recipes
Topic: Why sous vide?
Replies: 264
Views: 16620

Why sous vide?

Interest posts, thanks Kevin. Apologies, maybe a little late night hyperbole there. Perhaps rum and wine boards don't mix. I understood that the benefits to restaurants of sous vide are more to do with consistency and less wastage, two noble goals but more functional than qualitative. it sounds like...
by Martin Buchanan
July 16th, 2018, 5:35 pm
Forum: Epicurean Exploits - Food and Recipes
Topic: Why sous vide?
Replies: 264
Views: 16620

Why sous vide?

Fascinating debate here guys, thanks for the insights. Sous vide does seem to be a thing that divides the crowd. I have issues with the texture on duck (especially) but most game and all red meat. I don't like the lack of bite and find the texture a little mushy. I am also not sold on fatty cuts as ...
by Martin Buchanan
April 2nd, 2018, 1:43 am
Forum: Wine Talk
Topic: In which of the Burgundy vintages from 1976 - today was Volnay the top region?
Replies: 16
Views: 1032

In which of the Burgundy vintages from 1976 - today was Volnay the top region?

Sorry, I meant to say that the jury is out on the quality of 03
by Martin Buchanan
April 2nd, 2018, 1:42 am
Forum: Wine Talk
Topic: In which of the Burgundy vintages from 1976 - today was Volnay the top region?
Replies: 16
Views: 1032

In which of the Burgundy vintages from 1976 - today was Volnay the top region?

I would add 1990 and 2003 although the jury is out on 03 for now
by Martin Buchanan
April 2nd, 2018, 1:27 am
Forum: Wine Talk
Topic: Rousseau: is it overrated by us critics ?
Replies: 135
Views: 9645

Rousseau: is it overrated by us critics ?

Thanks Jim. I have been lurking too long. I think Larry raises a good point about the understanding we extend to established producers. I think it is right to do so because wines are often opened too young / wrong temp / with the wrong food etc. however it is dangerous. The track record can also off...
by Martin Buchanan
April 1st, 2018, 4:54 pm
Forum: Wine Talk
Topic: Rousseau: is it overrated by us critics ?
Replies: 135
Views: 9645

Rousseau: is it overrated by us critics ?

The point Jim is making here is a tough one to make and i praise him for it. I think middle-aged Rousseau wines are delicious and surprisingly accessible for a top producer. For me, the question is with 25-40 years age how do they compare to the top handful of producers? This is not a pejorative que...

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