Wine Guy 23

http://news.yahoo.com/s/ap/20070927/ap_on_...ce_grape_genome

this is a positve, and in some cases now adays a disaster. examples of finesse and feminity are presented, and the clone shows itself. wines from the RRV, under 14 % abv... and then wines above 14 %abv, NOT showing previous mentions. especially when they blend other CRAP in with the Pinot, since when was pinot a blending grape except for in champagne, or cava, or cremant, or cap classique? especially with Zinfandel... yuck!!! sea smoke does the TEN, where they experiment with ten clones of pinot... cool, yet, for some tastes a little BIG, or should we say modern,,, opinions are allowed to be casted, that is why there are clones and we get to see which ones work with which winemakers and sights. changing the world, whether you like it or not,, hope fully for the better

Joe, how does the pizza at Bebo compare to Cafe Pizzaiola? I'd be curious to hear what you think about the positives and negatives of each. Of course, keeping in mind that there is a great bit of difference between the NY-centric specialty of Pizzaiola and the Naples-centric speciality of Bebo. I'm pretty convinced that Crystal City (and not just Bebo) is the new nexus of pizza in the area.

still not convinced of this destinations praise

Jameson's, rocks.

Nothing helps clot a work-induced melting brain quite like it. Slainte!

last night.. Domaine Leroy Le Montrachet 1969,, this was a knock out !!!!!!! blind tasted and thought early mid 70's, so goes to show, has plenty ahead. (actually was the maison wine... white label stuff) either way, dont turn your nose, use it, next to a Mastroberadino Taurasi 1983 (WOWOWOOWOWOOW!!!!!)

WE enjoy champagne and popcorn

i like to have a nice winter spiced ale, and watch a little Wine Library TV, with the Gary Vaynerchuk.. changin the world! check it...BIG GV wine pairing

I have another new one, very rare indeed: Ruché ("ROO-kay") from Castagnole Monferrato.

Here's some knowledge, and more knowledge courtesy of Robin Garr

Ruche is a great grape, and very grapey indeed. only problem is that Cantina Sant'Agita is a Co-Op, and that means they produce an overabundance of SWILL. the grape was replanted and cropped with Barbera instead. Try this producer instead:

Crivelli, or Tivjin.. both are from castagnole Monferato,, 2005s are smokin, not super complex but real pleasent drinkers

I have another new one, very rare indeed: Ruché ("ROO-kay") from Castagnole Monferrato.

Here's some knowledge, and more knowledge courtesy of Robin Garr

Ruche is a great grape, and very grapey indeed. only problem is that Cantina Sant'Agita is a Co-Op, and that means they produce an overabundance of SWILL. the grape was replanted and cropped with Barbera instead. Try this producer instead:

Crivelli, or Tivjin.. both are from castagnole Monferato,, 2005s are smokin, not super complex but real pleasent drinkers

I can say with greater than 80% confidence that a restaurant will be opening in Falls Church that will have a much more significant impact on our city's culinary legacy than either The Source or Westend, two upcoming satellite restaurants that will be technically associated with Wolfgang Puck and Eric Ripert, but both in name only. My prediction is that neither of these two "chefs" will ultimately have anything more to do with these restaurants than Antoine Westermann does with "Cafe 15," or Todd English does with "Olives." I see more name-brand significance in Betty Crocker or Sara Lee opening a new line of pre-packaged pudding cakes in Harris Teeter than I do with either of these hype-driven, let's-give-the-restaurant-critics-an-erection outposts.

But there's a very real chance that the next Fabio Trabocchi will be coming to Falls Church (and Fabio should have opened downtown, dammit, and shame on you, Washington, DC restaurant investors, for not making this happen - you had a golden opportunity, and you blew it).

I'd love to give you more details, but I can't right now.

Cheers,

Rocks.

well Eric Ripert, no matter what, this destination will be worth the go. his famed Le Bernardin of NYC is amazing,a nd one can only imagine that the new venture with his Sous Chef opening it up, will better than a mere second showing. keep the fatih there DR, the city needs outside roles to get some of the old up date with the new, and happening. it should be a complement that NYC wants to come to DC to create new ventures, rather than Vegas, or San Fran, or Chicago, or Canada for that matter. we should supportive, and look forward to all the new that is ahead...

That makes sense, thanks for the advice. I too was dubious as to the fish's pedigree (Chilean, we were explicitly told).

wHAT ABOUT MICHAEL MINA'S SEA BLUE IN SOUTH JERSEY

.DEFINITELY WORTH THE TRIP

BEAUJOLAIS NUVEAU DAY IS COMING!!!! GET YOUR CHEAP FRUITY PALATE IN GEAR

seems that all the great and ungreat results that some from by the glass items , are always some kind of after thought "is that the right amount of wine" ,, think about its value, and the cost if you were to have 4 glasses of that same wine, and is it worth the amount of the bottle, and do you think it would equal a bottle? at the end of the day, four glasses of wine whether they be divided equally amongst the 750ml, or not, is are you happy with what you were drinking. if it looks skimpy, then say, "can you pour a little more" chances are, very few waiters, captains, somm's. etc will refuse you ,,we are not in the business to argue, or gripe to a guest, that is what happens behind the seens but really.. the whole measured pour thing is great, but where is the personal touch of pouring at the table (club service) and seeing the bottle you are drinking a glass of,, really have to be trusting there aye

Saperavi is the varietal-- not hybrid, I am pretty sure, and I do not know what exactly "Kakheti" means, but I think it is a proprietary wine name that means something to someone in their native land. Either way, kick-ass wine.

Glad to hear you also love Barboursville-- I've met the winemaker Luca several times; really cool guy. If you like Virginia Viognier, by the way, check out Pearmund-- they are located right outside Warrenton, have one of the best Viogniers I've tasted, are locally distributed, AND have the honor of being the only stateside winery I know of that makes a straight up madeira style wine, cooked on the roof and all. Its called "Vin de Sol," and I think it is only available at the winery.

i have been to pearmund too, as well as all the other "good" wineries of virginia.

as for saperavi, i have not had the chance to taste one, and yes, i know it is a "varietal" and not a hybrid,, was referencing that i dont hink hybrids should be part of the century club. just a thought.. ever have a saperavi from any of the confederate of independent states ?

Saperavi is the varietal-- not hybrid, I am pretty sure, and I do not know what exactly "Kakheti" means, but I think it is a proprietary wine name that means something to someone in their native land. Either way, kick-ass wine.

Glad to hear you also love Barboursville-- I've met the winemaker Luca several times; really cool guy. If you like Virginia Viognier, by the way, check out Pearmund-- they are located right outside Warrenton, have one of the best Viogniers I've tasted, are locally distributed, AND have the honor of being the only stateside winery I know of that makes a straight up madeira style wine, cooked on the roof and all. Its called "Vin de Sol," and I think it is only available at the winery.

i have been to pearmund too, as well as all the other "good" wineries of virginia.

as for saperavi, i have not had the chance to taste one, and yes, i know it is a "varietal" and not a hybrid,, was referencing that i dont hink hybrids should be part of the century club. just a thought.. ever have a saperavi from any of the confederate of independent states ?

An efficient/really fun way to make some progress on this list is a quick tour through the Virginia wine country. Any number of local wineries will sample out their generally well made Viogniers and Cabernet Francs, and most will help you knock out some of those pesky domestic/hybrid varietals like Norton, Niagara, Catawba, Seyval Blanc, etc. Heck, with one trip to Charlottesville you could visit Horton and check off a good 20+ varietals, Barboursville (my favorite local winery) for another 10, and still have time to visit Monticello and make it back to the metro area before dinnertime. Great wine, great countryside and a few marks towards your goal-- overall a nice day-trip.

Incidentally, we just picked up an awesome varietal Saperavi, a native Georgian oddball on the Century list. Come by and pick up a bottle of Teliani Valley Mukuzani Kakheti 2004-- I can't really speak to traditional correctness, but it is a great wine in its own right-- drinks like a rather full AOC Bordeaux with a slight burnt-meat gaminess on the nose, and will only set you back $13.

kakheti: varietal is Postup right? i am not sure if hybrid varietals should be included on the Century list, just because a lot of them are infererior.. except for say, seyval blanc, crouchen blanc, nouvelle, and alicante bouschet.. my thought, but for sure like to be provedwrong with an example.. love barboursville though too. their nebbiolo is rockin! as are their viognier.. i use to have a vertical of the octagon back to the first release topresent at The inn @ LW.

Bucatini?

sory.. house made pastas,,,no,bucatini? money you mean?

$29.41+ bottle@75$= greatness

We had another wonderful meal at 2941 tonight. While all the fish dishes looked oh-so-tempting, my heart still belongs to the Love Letters (currently served with chanterelles). And just when I thought it could not get any better, along came the Banana Croustillant (banana fritters with a passion fruit citrus custard). Warm. Crispy. Fritters. The best restaurant dessert I've had in recent memory and alone worth the trip.

(P.S. CF & GT -- same waiter! )

Had an amazing lunch at 2941 today, by myself. Just a little reading and great food!!! Jonathan is an amazing chef, and always seems to amaze. I have been there several times over the years, and each time it just gets better!! Had the 3 course prix fixe menu,

Heirloom Tomato salad (oh so fresh)

Short Rib on hose made pasta (shere lushous devinity)

Banana Crostilliant (awesome!!)

all along side a Boureal-Dorleans Vouvray Demi Sec 1965 (WOWOWOWOOWW!!!!!!) nice buy Kathy, this is an amazing wine, an i got to take it home, since of course i couldnt finish it at lunch, but even now it has gotten more interesting. Will be going back very soon to see the greatness of Kathy Morgan's little hidden gems, and Jons taste extraveganzas

They still do the circuit, and I don't think any of them have ever purchased a bottle from one of the retailers.

hinting at the problem with trying to learn to taste at a wine store. instead, go to the wine store and buy a wine; red and white, from one country, continent, or region a week, or compare the same varietal from two or threee different places. this will quickly identify structural differences, and then research the areas to find more about its labeling laws and geographical and historical attributes, and little quirky facts. gets expensive, but who said learning was ever free

Guigal makes a negociant Condrieu which is always much tamer than La Doriane and certainly cheaper. I haven't seen Cuilleron's wines around. The Condrieu that I consider the benchmark are the George Vernays. His "Terrasses de l'Empire" is always delicate and pleasing. "Coteaux de Vernon" is more extracted and sees some oak. I use Rostaing's "Bonnette" which is a more ballsy style. The only Christophe Pichon Condrieu I remember tasting was a really weird vendange tardive bottling.

cant forget the stardom of Yves Gangloff Condrieu!!

I would have to say that 3 of the greatest wines I have ever had were drunk about 10 days ago: BV 1070 PR Georges de Latour, 70 Chappellet Cabernet, 1970 Mayacamas Cabernet. All were in perfect condition, with the Mayacamas still a young pup. The BV was silky and smooth, the Chappellet mountainous yest supple.

Another one I would put up there was 82 Cos. Monstrously big but not complex with loads of fruit.

1988 Costanti Riserva Brunello is another of the greats. Very lovely green olive & spice notes along with the typical tar and earth of Andrea's wines. Truly wonderful, Drunk at the winery (well Andrea's house 3km away) so the cellaring was perfect.

From the 1990's I go with Ridge Montebello 1990, too young to see where it is going fully but what a wine! 1999 Cerbaiona Brunello is in a class of its own. Silky yet powerful. 1999 Pertimali Brunello followed by 1999 costanti & Agostina Pieri then Ciacci (which is in a funky stage right now).

From 2000s I would have to go with 2001 Cerbaiona Brunello, Costanti 2001 Riserva, Pertimali 2001 Riserva, 2001 Collemattoni Normale & Riserva, 2003 Amistar Edizione. I could put the Grand Cru Alsace wines of Albert Mann in here as well: Steingrubler and Furstentum for Gewurz, Hengst & Furstentum for Tocai Pinot Gris. Also for a white how about Gravner Amphora Ribolla Gialla 2001.

Not a one of these wines are alcohol monsters, yet all these wineries strive for full ripeness and flavor. All are small (well Ridge is small when compared to a lot of big name wineries - all of Ridge's production is less than Opus 1's single wine). All are estate bottlers or have long term control over their vineyards. All have been working with their vineyards for a long time.

cerbaiona is probaly one of the most amazing brunellos i have ever tasted. topping Biondi santi!!!

Great so we know what your palate is in search of, but guess what, your not everyone. Wine lists should be appealing to all levels, whether you're new to wine or you have a ton of experience. I happen to like Rhone varietals coming out of Cali, they show newcomers what's out there, and it forces them to learn where these wines come from and what they can truly be. There are far too many lists these days focusing on only one level of knowledge or another. I commend them for going neutral, and letting people choose what's best for themselves. With wine bars like this and Proof, perhaps someday everyone in DC will know that red Burgundy is Pinot Noir.

neutrality is great, but creativity and expertice shall lead the pack. perhaps someday...

I particularly enjoyed the '97 Avignonesi Vino Nobile di Montepulciano Riserva Grande Annati. I would even go as far to say I was wowed...

Dont know that I have had that one, but Avignonesi Vin Santo !!! That I have been wowed by for sure

Its funny, when I called out the '90 Rayas at 3 this morning I was torn between that and Chave's uber '90 Ermitage (which, by the way, I believe is "Cathelin" - and the straight cuvee is not far behind). 2000 Angelus is amazing and still relatively cheap as bordeaux pricing goes. Surprised to hear about '89 Cheval. Own some but have not tasted in years and don't recall ever being wowed - at least not as compared to the Haut Brion boys and even the '89 Angelus. I am going to stand a bottle up soon. Never had the honor of tasting '62 Dom, but the Champagne and cave experience sound ridiculously cool.

For me :

1966 Dom Perignon Oenotheque

1989 Petrus

1989 Chateau Beaucastel Hommage de Perrin

1987 Hill of Grace

2001 Colin Deleger Montrachet

each supremely delightful!!! Yet to be wowed by any of the 90's yet, besides maybe a 90 Clos st Hune, or 96 Mouton, or 98 Cheval Blanc

What do yo uthink the biggest wine ofdecade has been? Does it deserve remeberance of quality assurance, or do you need to get insurance to drink that kind of juice?

For me recently I had the chance to taste the most controversial wine of the decade... Chateau Pavie 2003.. one writer raved, the other bawked and denied its acceptance. To whom should I side? Maybe, middle ground and say, maybe in 15 years it will evolve into balance of harmonious goodness? or maybe not... it is the same way (imagining) 1982 was forseen,, it was nearly just as hot, and that is what gave the vintage its great SCORE!!!.. have your say

That was Adam Curling. See post #291 in the Komi thread. (I cannot figure out how to link directly to posts.)

thats right. remembering the Sake, and the delicious 95 Cremant de Jura RD.

Well, Derek did a great job for us last December at a sparkling beverage dinner. I say beverage, because I think he poured us a bubbling sake even. It matched the dish it was served with well, but I am still just not a sake person. But that still did not distract at all from the experience. Derek is also very gracious as we've BYOWed at Komi as well, and we always try to bring something either aged or unusual. It's fun to share a taste with him, especially if you can figure out how to bring something he's never or rarely experienced...

I dont think Derek was at KOMI in December to aid you in the dinner of sparkling wines. Check the name of your host. And yes, it was a sparkling sake, called Hou Hou Shu, from Nigita Prefecture (i think that is the prefecture for this one). among many other great items

As long as you wear a Texas jersey.

purchase stock in VC? nows the time to invest in LVMH

it takes nails, or less than nails to pour that "stuff", unless it is KRUG. bc KRUG is KRUG and KRUG has its own zipcode of flavors