Wine Guy 23

and then there is the 'no-it-all-guest'. ever encounter this couple, or this person. one track mind, and one goal, to make you feel small and inferior. what shall be the goal on our end to rebudtle the situation? smile and just shoot the sh*t

going to boulud brasserie tonight at the wynn!! gotta get the foie burger fix!! anyone else been?

it was better than expected, and we had high expectations to begin with. the burger was terrific! and then there was the pig trio: trotter, loin with bacon, and sausage! out of this world! i suggest if you are in town, to check it out. also there is a great light, and animatronic show on the waterfall across the pond, which is the backdrop of DB taht realyy makes for a lovely extra

find any new summer time recipes that are just to good to keep a secret. had a really simple, but delicious Aperol Spritzer the other day, topped with a splash of prosecco, and lime!!!

going to boulud brasserie tonight at the wynn!! gotta get the foie burger fix!! anyone else been?

Domaine J.Moreau, Chablis, 'Les Clos'- "Clos de Hospices" 1996!!!!!!!! killer!!! from frederick wildman @ 40 wholesale

recently dined at Corsa Cucina. in the Wynn. Nice, and very much a rustic impression of coastal italian fare. which was what we were hoping for.. i have heard bartolotta is supposed to be off the hook too. now that we live here we can, or i will update you on the insiders taste of town.. next stop is Lotus!!!!!!!!!!!!!!!!!!!!!!!!!!!! mark, you will appreciate this especially for the KILLER riesling list!!

pax cellars makes an interesting rose. no the type for the light at heart. fresher is the new release of stemmler 'vin gris'

and then there would be the end of our jobs, and the idea of grandeur of the sommelier. the guest could then be paid by the staff to do their job, and they could bring their own wine list to the restaurant, rent the table out, give the ol' finger to everyone, since dining out has become such an inconvenience for them... or they could enjoy themselves!!!

know where to get the V.E.P. Chartreuse at?

Mezcal Tequilas ...

SLAUGHTERHOUSE CELLARS, C.S, 03

australian riesling!!!

I never ever heard about this. Is it really that good?

oh the days of sipping Fer Ser vadou!!

the next item to be ruined by our uninformed, mis-educated, TV minded, Facelifted consumer is the creation of "Light" Wine. White and Red, and will be served in a "Juice Box" with a twisty straw, and contain the catchy name "Why Wine, with Light Wine"

it is said that the 82 petrus is one of the most widel counterfeited wines. Las Vegas has supposedly already consumed the entire vintage two times over! i recently tasted a 70 Petrus, that I could swear by taste and aroma alone was fraudulent. Aromas of new American oak!! Spain in Bordeaux?! I know the Rhone has or once had made its way into the occasional blend, but not anything south of the Pyrenees

Is it worth the trouble to drink light beer, or even take the time, or waist the space in your beer selection to please the crowd that likes to fuss about calories. If so, what do you recommend for a "light" beer

Calorie for Calorie, flavor for flavor

If this is the same Red Rice beer that they serve by the bottle at Proof, I must say that I was unimpressed. It tasted had a creamy mouth feel with a bitter finish, unless this was an off bottle, it really is not something I would try again.

Well, you are entitled to your opinion and taste. The Rice beer is not the usual flavor, or mouth feel that one would expect. Though it does have balance and offers intrigue of yeasty, sherry, and red fruit flavors, with a fresh bitterness.

Is it Derek?

I might take Mark's comment a little further and say in general, I would rather experience the evolution of a fine old (red) Burgundy in the glass so, I tend to shy away from decanting in that situation. Off vintages can fade rather quickly also. I tend not to decant older sub-par vintages of even first growth Bordeaux. While the juice may be quite tasty, it can be fleeting.

a situation of double decanting is also useful in order to rid yourself of your cork crumbles, or sediment issues. though it opens the wine up initially, the surface area is then decreased for further enjoyment. don't make a habit of decanting everything though, otherwise you can get into a situation of a wine that may have had too much aeration (MADEIRZED), and you the drinker, will begin to think that it is a prime example of the wine, ie; Old BURGS, old RIOJA, old RHONE, off VINTAGES .

Decanting can Also can help with some of those HIGH ALCOHOL wines that are ever so popular, getting the alcohol to blow off the top, and become more approachable.

Montes Purple Angel. I don't know about ear flapping, but more than fit to drink (I personally wouldn't spend the money on it, though-- it runs about $50)

Purple Angel is a great Carmenere blend... much more depth than usual

Hitachino Nest Beers from Japan are GREAT!!

St. Michaels

Recently my Fiance and I went to The Inn at Perry Cabin in St. Michaels, MD... TERRIFIC in every way. The Inn is a quaint little retreat on the bay, and acts as a boaters dream port. The room was superb, with a view that over looks the garden and docks, where the geese nestle in the morning hours. Dinner was delightful, each night a new little treat arrived to fill our palates with delight. A well chosen wine list by Thad is a perfect compliment to top the evening off with that special bottle. Only thing, no corkage is allowed in MD, so better spare a little extra cash for the evenings. This is definitely a place to check out for a weekend or for money saved, a mid week escape.

Got a DRAFT of a new gin joint...

This is where the " Gin master" has a chance to show his stuff! Nice work J.W.