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Mark, you should have asked me

Markus S wrote: ↑
April 21st, 2019, 4:42 pm
Don't think I've ever had a Roty wine that hasn't showed oak.

In strong vintages the oak eventually integrates. But in the 2 occasions I had the 1997 CC it showed of nothing but over toasted oak. Probably the worst wine I’ve had from them.

I realize it’s too late but stews and roasts were my go to before we started ordering a lechon for our parties.

alan weinberg wrote: ↑
April 20th, 2019, 4:28 pm
93 red Burgs were originally scored 57 Cote de Beaune and 63 Cote de Nuits.

Those were the days. 1993 reds and whites were cheap at auction for years until people caught on that he didn’t know what he was talking about.

For cheap and reliable I like avanti. For high end, reliable, attractive, great customer service and with an easily replaced compressor I’ve had le cache recommended to me for years.

Jay - I'd be happy to bring a salad and/or dessert if that would help out. Just let me know.

https://www.xkcd.com/2080/

1985 Certan de May, Pomerol - $115 per all in Awesome pick-up. I’ve been able to track down a ton of ‘82 and ‘88, both of which are superb, but for some reason have struggled to find 85’s. The 1988 is lovely, but I do prefer the 85. Never had the pleasure of the 82! If you have the chance try the 1...

Thanks Gordon and Mel! I was considering a drive up from Santa Fe or to somewhere in Colorado (or vice versa) with multiple stops along the way.

But still very preliminary.

I happened to see some pictures and it looked impressive. Worth visiting?

Given various unexpected expenses we're thinking of keeping our vacation domestic this year.

Funny. Brought a mag of 12 Allemand Reynard to dinner the other night and the host was insisting that Alain Verset was just as good. Nick, “Just as good” is pretty subjective but the Verset is really good - give it a try if you haven’t already. Best, Jim I tried an earlier Alain Verset which was mi...

Lee Short wrote: ↑
April 15th, 2019, 5:33 pm
Matsutake are great in soup as Jay mentions, but also are amazing simply sauteed in butter.

Thanks Lee! I had no idea you could saute them.

How do you guys like to prepare them? I usually find myself sautéing them in butter with a pinch of salt and then topping them with a red wine and “steak juice” reduction served alongside said pan fried steak. Usually sauteed with a mix of olive oil and butter, a dash of fish sauce, and possibly so...

PeterH wrote: ↑
April 15th, 2019, 10:42 am
Matsutake deserves mention, one of the best.

I agree, but only if someone else is doing the preparation.

I'm not much of a hand at soups.

Craig G wrote: ↑
April 15th, 2019, 6:24 am

Warren Taranow wrote: ↑
April 15th, 2019, 4:24 am
Mediators, please move this thread to the Statistics Forum...
Now, let’s not be mean.

Indeed, we should always strive to be in the upper half.

D@vid Bu3ker wrote: ↑
April 15th, 2019, 8:52 am
I know two very experienced people, other than me, who believe the 2004s are in a perfect place for drinking. I will let you guess who they are.

Can't be Brad, he's convinced they're over the hill.

And I'm sure you wouldn't take advice from midwesterners.

I'll play. In this order 1. Porcini 2. Morels 3. Chanterelles 4. Maitake But I buy oyster mushrooms more than any of those because they're reasonably priced and still taste really good. And my local mushroom guy has them all the time whereas the others are hit or miss. The ones imported from China i...

My recent experience with Donhoff has been that the 2005s are drinking well but the 2004s need more time. But it's from a pretty small sample size.

Vilmart 2009 Cuvée Rubis - medium salmon color, beautiful bouquet of strawberries and some minerality. Very balanced and long. Should last another decade or more, but drinks very well now. One of my favorite rose Champers. Coincidentally I opened one of these on 3/28. Agree with all you say, comple...

Does it have to be green? I like roasted Cauliflower with red burg.

If so, spinach with olive oil and garlic is generally a safe choice (albeit not a wow pairing).

1996 Huet le Mont Moelleux

If it’s at least half as good as the 1er trie it was a bargain.

Opened another great bottle of 1999 on Tuesday. At this rate I'll need another restock by next year.

D@vid Bu3ker wrote: ↑
April 10th, 2019, 6:31 am
So unleavened scores.

Perhaps leveled.

The question then becomes whether wines with unleavened scores are kosher for Passover.

Picked up an '86 Laberdolive Bas-Armagnac when in NYC December. Not cheap, but the extreme age intersects with the extreme rusticity in a wonderful way. I love the vintage Laberdolives. Yes, Jay, Truly special. Have you tried other vintages? '86 is the only one I've had and I am curious about how m...

1997 Arcadian Pisoni I made the mistake of looking in at winebid... Have you had this wine before, Jay? I bought a bottle direct from the winery years ago, and it was the best bottle I have ever had. On three occasions, yes. One was so-so but the other two were outstanding. They were all winebid pu...

I almost always prefer Champagne after it's had time to breathe but whenever I decide to try decanting I lose my nerve at the last minute and don't go through it. FWIW Peter Liem wrote a short piece opposing the practice in his book on Champagne. Not sure he convinced me but he's had a lot more Cham...

Personally I don't like sous vide for prime (or better) steaks. I do like it for less marbled cuts.

Edited to add: I should clarify that I don't dislike it but prefer the results from either a reverse sear or a sear followed by time in a low oven.

Sooo tempted by the Cazottes eau de vies

1997 Arcadian Pisoni

I made the mistake of looking in at winebid...

Musar is a lot like Barolo; it is not a pop-and-pour wine, it needs to be decanted. A lot of Musar-o-philes decant for several hours at a minimum. Also like Barolo, it needs 20 or more years of age to reach peak. I might start digging into my '99s in the next couple of years. In another similarity ...

Looks like I might need to check in on some 2008s. I certainly own a bunch and I wouldn't be surprised if they shut down again somewhere along the way.

Personally I hate heavy bottles. As others have noted the marketing works for some people.

Marshall Gelb wrote: ↑
January 29th, 2019, 4:41 pm
Gentlemen: If Christine suggests it......just do it!

Words to live by. Or at least to cook by.

Thank you for the update and looking forward to the delivery!

Claus Jeppesen wrote: ↑
April 8th, 2019, 11:24 am
Never tried 1982, but I am sure it is great. Maybe not 499$ great
Just bought 85, 86,89,90,94

It is great. For me at least it is not $499 great.

I've been sitting on a single bottle of '05 Blanc since release. Maybe it's time to see what it's turned into.

Robert M yers wrote: ↑
April 8th, 2019, 6:42 am

Frank Drew wrote: ↑
April 7th, 2019, 10:04 am
8-1/2” is really small for a fry pan.
I’m hoping the it works well for eggs/omelets, (skeptical) but I’m sick of replacing non-stick.

Should also work as a proof of concept.

Also, last week. I got what I wanted then.

I've liked the Le Jardin de la Grosse Pierre more than you seem to have but that may be a vintage issue as you had the 2010. While it's the most interesting of the BL wines my favorite is still the Violaine.

FWIW- Moueix are now starting to do library releases of Chateau Magdelaine. This fall I purchased a 6 pack of the 1994 and a 12 bottle OWC with 3 bottles each of the 2000, 1998, 1990 and 1975 (OWC branded to indicate the vintages included.) I am hopeful that some future releases will include the 19...

Opened a 2017 last night and it was just as friendly and joyful as the 2015. Still not convinced on aging but I am convinced on drinking.

Musar is a lot like Barolo; it is not a pop-and-pour wine, it needs to be decanted. A lot of Musar-o-philes decant for several hours at a minimum. Also like Barolo, it needs 20 or more years of age to reach peak. I might start digging into my '99s in the next couple of years. In another similarity ...

Not that I a huge an aubert fan but everything other than step one makes sense to me. My rule with white burgundy is to always decant.

M.Kaplan wrote: ↑
April 1st, 2019, 3:26 pm

Thanks for posting this, it was hilarious. "And that hole in the middle? Apparently, it’s supposed to be there."

Almost as funny were the Comments which took it seriously.

This is just such an awesome Rosé Champagne. We just tasted the vintage Rubis side by side 06 & 09. It really showed how much time sideways these wines deserve. Though for my palate there is a huge jump in quality from the NV to the vintage Rubis. Not to mention a HUGE jump in price. And scarcity. ...

Kirk.Grant wrote: ↑
April 5th, 2019, 10:20 am
This is just such an awesome Rosé Champagne. We just tasted the vintage Rubis side by side 06 & 09. It really showed how much time sideways these wines deserve.

Though for my palate there is a huge jump in quality from the NV to the vintage Rubis.

Musar is a lot like Barolo; it is not a pop-and-pour wine, it needs to be decanted. A lot of Musar-o-philes decant for several hours at a minimum. Also like Barolo, it needs 20 or more years of age to reach peak. I might start digging into my '99s in the next couple of years. In another similarity ...

Eric Egan wrote: ↑
April 4th, 2019, 12:43 pm
Some nice solid Burgundy at auction:

10x 1999 Vosne-Romanee 1er Cru Les Ormeaux | Mongeard-Mugneret (£45 a piece)
8x 1999 Corton | Maison Capitain-Gagnerot (£26 a piece)

Assuming you mean Orveaux that's a great buy!

2017 Olga Raffault 'Les Barnabes' 1954 Vallana Spanna Vecchia Riserva Traversagna A short word on the latter - it's in preparation for my 60th next year. Since 1960 is such a wretched year for wine I intend to average this with a 1966 Warres. No I don't intend to mix them together. I did the same t...

Mark, is this the usual explanation – too young – when the result is not as expected? At least its an often heard argument. When we had the Judgement of Sauternes (1995 top Napa vs. 1995 top Bordeaux) only very experienced wine drinkers and pro critics were present and the wines had been 10 years o...

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