Wine Guy 23

EXACTLY:: Looking for an update of how things are going at The Inn, and story of a recent experience. Simple enough.

ready for an update for The Inn @ L.W. again.. looks to be a few months and no new news. seems that so far it has all been rather negative and dull. both times i went to The Inn, the experiences were great. More about your evening, and hw you are involved in it, and the company. Why do you have to ineract with the server, unless that is needed, or something you are into. making friends, or paying for them? every time i have been to an exaggeratedly priced restaurant, be it Trotter', Alinea, TRU, PEr Se, Laundry, White Barn, etc... i always take the tastng menu, but pick my own wines... pairings are fun, but are more than always built around a price cap in mind (of the establishment) and there to make money.. always more value doing half bottles, fill in glasses, and bottles. to really explore what, and why these places are GRAND AWARD winners, and have lists that are 60+pages long... there are always hidden gems. ask, and use the sommelier, voice your opinion, and voice your desires instantly. the only time that the wine pairing was worth while , was at Charlie Trotters, where they poured my favorite champagne to start (Billiot), and one of the best aussie's ever (Henschke Hill of Grace 94)... the staff is one of the most informed and educated, and attentive, only problem of the night (NO MUSIC WAS GOING ALL NIGHT).. the inn,, great old burgundys bought when they were cheap, though aggreed that the staffcan sometimes be a little rehearsed, but that is all in good training, and informed natures,, they should and can break script and wow you in the end.. try again,, ask for the wine directors little secrets

the person at cityzen that you interacted with is now long gone.. understood how experiences are souring.. try the bar first, to acclimate . i agree he was had really poor tabelside demeanor ever do any beer pairings?? these can be fun, especially with cheese or chocolate..thoughts

that is a shame. bc i have th utmost respect for both of the individuals at these establishments, and to hear they were lacking is sad. The Inn is definitely a bit steep when it come to the return, but... in what time frame were you there, and who was it that did your "pairings"? sometimes it is more abou the experience than how expensive the wine is on the menu . and whether the person is going to learn you something or not, and if not, then yes that sucks

the name from J-G is great, but got to give high regards to Fernando at NoMi, and Jesse from midwest, and west. great talent there too. but as well, props to derek for the award. modesty, and smiles, with research go a long way

problem is... michel magnien is too modern and battled a outbreak of TCA a few years back and had to toss two vintages completely.. though their wines are soft and luscious, but moderately to extracted (the 1er crus) the GRANDCRUS are killer,,, best run of the lot wast he 2001 from them,,, though theo other MAGNIEN (frederic) is a better deliverer in the end..

come to Willow Restaurant on September 16th (sunday) 11-5pm. for an art show of local talents.

who just got the award for best new young sommelier 2007 wine and spirits. way to go derek. komi is going to take over the world now i guess

and the most overly zelous use of creativity, and lack attention to the flavors in the end? fun place to go just once, but not a recurring destination. simply for the flavors on the plate, ar eto manipulated.. but agree they are creative and do offer a up to date pairing

ever get to a new restaurant and look at the menu and see a tasting menu,and the optional wine pairings t go along side? but there are no listings of what you are in for, whether it be creative or unimaginary, dul and worthless. wines you could have ordered by the glass, and bypassed the waisted time with the individual infront of you? horor stories? success stories? what is the route to tae the pairings, and should , you,the guest be offered options?

thanks for the oneup. late night banter

the real question is,,, what is the difference between, tonic water, club soda, spring water and mineral water.. hint none of them are the same in any way

looks like a few of us are do for a visit i love this site for more info on sake.... sake site

the best grape koolaid is made by silverjoke

it cold be though, it also finds it self under other names also, so...Also used as a synonym for Vermentino, Clairette and Bouroulenc look for the odd varietal like Vernatsch aka Schiava aka Trollinger... this is a fun grape for rustic attributes

POPS for Champagne is a great place for the drink,.,, ,really reasonably priced and great depth of growers and vintages for not too much higher than retail.... also a good place for chapagne is NoMI, or cheap wines is CRU

So where does the "Dubious Additives" fall into play with the Centurian Club? Since it is legal to use MEGA PURPLE or MeGA RED in california as an additive to aid in color, wieght, sugar (!?!?!) since they are by-products of grapes i nthe beginning. This one to be inquisitively furiated with the state of the Domestic industry

Tessier "Cour Cheverny" (v: ramoritin) is a smokin example of the grape, which is very similar in style to chenin from Savennieres.. or something like Puffeney Traminer from Jura, or his Savagnin 'dry' bottling which is very aldahidic, with rhone texture.. wild!!!... it is one thing to have obscure grapes, but the producer has to be of quality, otherwise it is just another MICROOXYGENATED", Carbonicllymacerated crap bottling that tastes like 5 dollar wine( meaning: when you are at this stage of the spectrum, there is not enough time and enrgy, and resources put into the wine to make it any kind of exsample worth representing... for the most part,,,)

the book titled " TERROIR" is great for a look at true topography and soil compostiions and climate, with history,, or also the stevenson books, like a guide to champagne is awesome

for sure.. didnt you all do a dinner featuring araujo? back to like 92? or was it farther? the 93 is my favorite. how about the Syrah.. that is a smoker of a wine. best part about araujo is that they dont paly the CULT alcohol bit. WTF, 14.5% pushes the bar for me,, i have found afew pinots recently and have for sure been looking to find ones under 14% ,, so far only two have ben succesful. how about the rest of you

the key to cult, is being an elitists, whther you dwell on home turf or foreign turf. the way into the club is by shere habit of the price scale you put yourself in and the amount of wine that you make and the ableing ability and "toughness" it takes to get the wine.. life time mailing lists... cali has a slew of them.. the real culty wine of france, besides saying that grand cru burgunudy is culty, it is more a club there and a loyal following, is back to bordeaux and with Le Pin.. then back to the Us and looking at The single vineyard wines of Rochioli, or the Tychson or herb lamb of Colgin. setermining a cult is jsut a poor way of saying you drink the wine because you have toom uch money and you really dont know better to choose something worth an adventure. though the ones previously mentioned are KILLER, and no fowl mouthing towards them or its drinkers, but for the day to day guys, those are our Unicorns

IYRC you rememeber for sure the difference in a horrible wine and a terrific wine, ie) 93 was a bomber in bordeaux, and drinks very thin, and 95 was a knock out and drinks wonderfully. problem is Pontet Canet is a good producer, try one from something like Lynch Moussas, or Grand Puy Lacoste or Ducasse and get a BANGER!!! if you are looking for an old world CULTY, look to the Burgs, and drink Rousseau, or Roumier, or for the rich at heart DRC's "the spot". or flow down to the Rhone and do the La La thing. these are wines that get the points now, but the real winners were in the 80s.. that is the appreciaters cult sector. fly by the seat of your pants and find what you like, not the seat of the RP driver. find your point scale and do the right thing

do you drive the cult train? is it about how much it costs now, or how extracted the juice is, or is it about precision?

and delicious it is for all to try "real" champagne,, get some!!!

thanks, but that is a lot of useful information but the wrong type.. simply stated.. Oregon/ washington state label integrity varietal % required vintage % required AVA % required