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looks like and amazing night of food and wines

Andrew Kotowski wrote: ↑
December 3rd, 2018, 4:58 pm
@scamhi - don't think you couldn't have cooked those better if you tried. Nicely done.

thanks Andrew. I did remove that fat cap before cooking. No need for it.

colorado wagyo sirloin culotte. Sliced into steaks and pan seared (cast iron)

Chave seems to excel in off vintages 92, 93, 94 and 97 all good

More wine I do not need and for which I have ZERO space. I have no space, and yet I am still ordering more. It is compulsive behavior emblematic of a personality disorder. Ouch this rings true. However recently added 1989 Leoville Las Cases 1982 Palmer 1988 Vogue Bonnes Mares 2001 R. Chevillon NSG ...

I'm interested in joining you Anthony.

nice notes and nice wines

Leroy bottling as mentioned above are an issue in my cellar. I have 2 bottles of Leroy 07 and 09 vintages and one D'Auvenay 09 vintage that all show signs of seepage. Brown sticky goo around the red wax Leroy's and the D'Auvenay foil.

I love the fact that this recipe always shows up around this time of year. Thanks Robert Fleming and his Mama.

Great note, I am pulling one from storage to try.

Dennis Atick wrote: ↑
February 1st, 2015, 9:57 am
1997 Arcadian Pisoni consumed in 2008 and 2010
2001 Arcadian Sleepy Hollow consumed numerous times and still going strong.

2001 Arcadian Gary's vineyard for me

whites lately
2014 Moreau Naudet Chablis Foret
2014 Marc Morey Chassagne Montrachet En Virondot
and a reload of 2013 Roagna Langhe Rosso

totally agree Maureen- serve cheese after the meal not before. it's an appetite killer. but drink champagne with that if you must
I think rose champagne or a mineral white with the octopus salad.
with the rabbit loin- I would go aged red burgundy

Comando G Les Bruzas 100% Grenacha and pretty delicious

Alex Goldstein wrote: ↑
November 4th, 2018, 5:57 am
Lemon cream, or as I put it lemon custard, is and has always been a signature of Meursault.

I opened a 2014 Moreau-Naudet Chablis Montmains last night and the lemon cream/custard note came through on that bottle in spades

RyanC wrote: ↑
November 1st, 2018, 6:32 pm
2010 Vilmart CdC

I bought a few of these this week too.

I have one 3L a DeMoor Chablis and a bunch of magnums

no love for Folatières? Pernot's is fantastic

AAgrawal wrote: ↑
October 24th, 2018, 11:47 pm

Sh@n A wrote: ↑
October 24th, 2018, 5:52 am
1x 2003 Giuseppe E Figlio Mascarello Barolo Monprivato
I bought one of these 2-3 months ago and tried it hoping it would be good despite the vintage. It was decent, but not the experience I was hoping for even at a somewhat discounted price.

The 2003 Mascarello Ca d'Morissio is a triumph.

from wine searcher: "The most recent global average price we have for Domaine Francois Raveneau Vaillons 1987 is $299 (July 2014)."

I would call the credit card company. When PC went out my un-shipped orders were much older then 60 days.

Paul. Love these notes. The Richebourg sounds like it is in a great place. Cheers. I agree great notes on a stellar group pf bottles. Don- the DRC was a Romanee St Vivant not a Richebourg. Believe he was referring to the other bottle of DRC referenced above...the ‘00 Richebourg thanks I missed that.

dcornutt wrote: ↑
October 23rd, 2018, 2:23 am
Paul. Love these notes. The Richebourg sounds like it is in a great place. Cheers.

I agree great notes on a stellar group pf bottles.
Don- the DRC was a Romanee St Vivant not a Richebourg.

I was just thinking about a couple of magnums of this bottling I put away in storage. Thanks for the note

Raveneau if you can find it.
and already mention Dauvissat.

Steve, I can purchase better for cheaper. I am done.
BTW last year their tarbais beans for cassoulet were $9.99 a package 500g- 17.6oz. Now this year they are 19.99 WTF? Buying this from Ranch Gordo at $6.95 per pound.

I am really done with them.
Here is an example of the pictured Berkshire Rib Chop Milanese I received. Just a mess of 2 uneven pork chops. Horrible quality.

I'm pretty disappointed in the size of the tri-tip that arrived today, the website says average 2.5lbs, and the one I received is 1.75lbs, so 30% less than advertised. Let them know. I have had the same kind of problems with D'Artagnan. Low weight a package of 5 Green Circle Heritage Chickens 4lb a...

2011 M. Niellon Chevalier Montrachet
1999 and 2002 Jadot Ursules
1986 Marques Murrieta Castillo Ygay Gran Reserva Especial

Not much experience with Champagne yet, but I am surprised that no one has thrown into the comparison any growers' Champagne. Are they generally considered by the experts here inferior to the cuvees mentioned above or just so different that a comparison does not make sense? the OP stated the compar...

great notes. I recently opened the 2017 Falkenstein Krettnacher Euchariusberg Riesling Spätlese AP 14. it took 2 days for wine to blossom. First night is was flat and fat. Second night the acidity came it to give the wine lift.

it depends on how many wine dinners I attend in a given week.

released Depew NY and DC this week.
Scheduled some others including Chicago more DC for week of 10/22.

2016 Paul Pernot PM Pucelles
2016 Paul Pernot Puligny Montrachet
3 of each

Russ Williams wrote: ↑
October 14th, 2018, 10:36 am

Yao C wrote: ↑
October 13th, 2018, 4:57 pm
2016 Vincent Dancer Meursault Perrieres
2014 Vincent Dancer Bourgogne Blanc
Krug Grande Cuvee 166
What did you pay for the Perrieres?

it was offered recently from Envoyer for $259.99

Great notes and a very nice farewell dinner. Where in Florida are you going Fred?

NED VALOIS wrote: ↑
October 8th, 2018, 10:19 am
Need higher #'s !

ditto

Jerry Hey wrote: ↑
September 30th, 2018, 6:31 am

scamhi wrote: ↑
September 30th, 2018, 5:37 am
Jerry,

the fb link does not show your Le Cinq pictures. But a nice bordeaux dinner with Jeff Leve.
Weird - it does show the le Cinq pictures for me.

I think you have a privacy setting on those pictures, now that we're friends

- I see them.

Jerry,

the fb link does not show your Le Cinq pictures. But a nice bordeaux dinner with Jeff Leve.

I went through my hold for cool weather orders and have wine being held by 19 wine shops and auction houses.
Going to be like Christmas in November.

Chris Seiber wrote: ↑
September 26th, 2018, 9:09 pm
It’s expensive and you probably will use it rarely unless your last name is Audouze, but when you need it, it’s awesome.

François Andouze has shown his implements for opening old bottles here somewhere and a durand is not among them.

Drink the birth year wines WITH your children, don't just give it to them... I'm pretty sure the idea of pulling bottles for dinners with them throughout the rest of our days is more valuable to all of us. If there's anything left when we either pass or move into the old age home, they get whatever...

great notes thanks for posting. I really liked the 2001 vintage early on. Now since pricing has skyrocketed waiting a few more years on them. I have both the 01 Vogue BM and Rousseau CSJ. Thinking of starting in 2021 at age 20.

Jordan
Where is the crust on that meat?
Did you sous vide it or reverse sear?

34# of Pork Butt on my BGE. I’ve never done 4 butts at once and it was small challenge to get them to fit. The scarcity of hardwood charcol options around here is a drag. Other than Royal Oak and Lazarri Mesquite it’s a wasteland and only Lazarri comes on 40# bags. Used Lazarri with a pile of Apple...

Bill Tex Landreth wrote: ↑
September 16th, 2018, 7:48 am
Here you go

thanks. Looks great.

I'd like to see a rib sliced pic Tex.

Sh@n A wrote: ↑
September 14th, 2018, 7:01 am
Was thinking Peking Duck House or North Square.
I'm open to either.

https://www.pekingduckhousenyc.com/midtown
https://northsquareny.com/2015/wp-conte ... g-2018.pdf

not a fan of either esp PDH. How about Bite of Hong Kong?

sear it in a cast iron pan turning often.
cut against the grain

looks like a well marbled tri-tip only square. "The Denver Steak is an exceptionally marbled steak that is cut from the upper portion on the chuck and renders itself to be a very tasty smaller size steak. These steaks are also called "Zabuton Steaks", zebuton being the name for the large flat square...

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