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My sister is throwing a birthday party for me and a cousin and I, of course, need to choose a wine that will safeguard a modicum of oenological propriety. So last night Marcia and I tasted the two highest level Catena wines we could find for under $30. Since we’ve had the Catena Malbec several times but never tried the Amancaya, we tasted them blind to reduce bias. 2006 Catena Malbec 14% (US ...

Hi guys, http://online.wsj.com/public/article/SB ... 54_leftbox Is it any wonder that so many wine lovers are dispirited by the price of wine in restaurants? I'm afraid the rationale behind the mark-ups does not really convince me. At all. Best regards, Alex R.

A great big thank you to the MoCOOL organizers for an incredible event. Chef Alan's food was unbelievable. It always is, but this year, the very tops. The grounds were just gorgeous, as usual, but with the addition of the new cabins, even better. Next year, I am sure, there will be a rush to reserve spots right on the property. Fantastic. The wines. As usual I took no notes, and probably ...

And that would, of course, be SteveEdmunds. Turns 61 tomorrow (Tues, Aug 19). Wow....that's a big number. He'll be meeting friends for lunch at BayWolf tomorrow. I hope they have handicap access so's Steve can get his walker up into the restaurant. Wines will be DeRose OldVine Viognier '06 and a high-end NewMexico Mourvedre/Syrah/Counoise blend...plus whatever Steve manages to dig up....maybe ...

Link to my thread in Rogov's Place: viewtopic.php?f=29&t=17760

Discussion of the possibly illegal elevation of Mouton to first growth status raised some opinions about which of these wines had given people the most pleasure. Vote for the one that has given you the most 4 star experiences over the years.

We made burgers tonight, along with leftover "baked" beans, broccolli, and cabbage. Lettuce and good tomatoes, plus the 2001 Ch. La Confession (St Emilion). Whoa, this is thick. Ripe/overripe fruit, milk chocolate, vanilla. Creamy texture, quite milky, with blackberry and blueberry preserves. Impressive in its own way, but this is one garagiste that doesn't say "Bordeaux" at all. Not sorry my ...

2005 Hungry Like the Llama This is really turning out well. No reduction from the screwcap & a very balanced red/black fruit palate with some spice from the wood & reasonably tame alcohol. It was great with the picnic fare at our company gathering (as poured in secret from my backpack for those in the know). Yum!

Hello Folks, I don't suppose any of the wine makers (professional or home) might suggest when Marechal Foch ought to be fully ripened in, say, southern Indiana? Thanks, Ryan

2007 Citra Palio Pecorino Terre di Chieti IGT - Italy, Abruzzi, Terre di Chieti IGT (8/15/2008) 8,69€; 13% abv; 100% Pecorino, a grape I hadn't heard of before. Light as water. Slightly salty, rather neutral and melony scent; refreshing, mineral, moderately light. Fun wine though nothing special. Posted from CellarTracker Winegrape Glossary mentions a red Pecorino, but what is this ...

I don't mean by wine-appreciators, this is obvious -- there are too few around which deserve to be taken seriously. I mean by winemakers. Considering that some white wines have a noticeable amount of tannins, and some reds are so pale that they barely qualify...and continuums such as astringent dry to candy sweet, airy light to bowl-me-over full (for example) are well attended with respected ...

Do tannins smell of anything? And if so, what? I have a Madiran from 2000 in front of me now, and I can get very little on the nose apart from a certain hardness that smells to me like tannins taste if you see what I mean. To be honest I am not 100% sure how tannins taste either - bitter I guess, but I don't think they are all like that, judging how flavours correlate with astringency. Sorry ...

Gordon Ramsay makes around $7 million a year. No doubt deserves it, hard working guy. Wolfgang Puck makes $16 mill - widespread food empire, been doing it a long time. Top money earner as a 'chef'? Rachel Ray with $18 M. There ain't no justice.

A great big thank you to the MoCOOL organizers for an incredible event. Chef Alan's food was unbelievable. It always is, but this year, the very tops. The grounds were just gorgeous, as usual, but with the addition of the new cabins, even better. Next year, I am sure, there will be a rush to reserve spots right on the property. Fantastic. The wines. As usual I took no notes, and probably ...

Discussion of the possibly illegal elevation of Mouton to first growth status raised some opinions about which of these wines had given people the most pleasure. Vote for the one that has given you the most 4 star experiences over the years.

OK, there are usually taken to mean one and the same thing but, for some of you, but does finish describe the tail end of the aftertaste, or should it be considered to be synonymous with aftertaste? Best regards, Alex R.

Last night, I got together with folks from the wine-pages board who were kind enough to welcome me at their picnic offline, which meant eating and drinking in the conference room of Alex’s office. A unique venue but really quite charming and convenient and somehow tolerated by Alex’s company. The standard of food was quite high. I understand in the early versions of these events it may have ...

2005 Hungry Like the Llama This is really turning out well. No reduction from the screwcap & a very balanced red/black fruit palate with some spice from the wood & reasonably tame alcohol. It was great with the picnic fare at our company gathering (as poured in secret from my backpack for those in the know). Yum!

A couple of years ago, a former chef at Veritas opened a terrific restaurant on Long Island and a few Veritas employees followed him to the hinterlands of Suffolk County, including his fish cook who is doing some outstanding preparations. Three of us drove to the Lake House last night amid rain, hail, thunder and lightning. We were rewarded with outstanding food, service, and wine. We started ...

Quite a number of premium releases from Israeli wineries are being released lately at prices of around $ 50 and above per bottle. This has lead to round x-zillion of a perennial discussion on Rogov's forum, some excerpts- Mike_F : No, the "blame" rests entirely with those who are willing to pay the mark-ups... . One hopes the wineries are getting some fraction of increased profits, and that it...