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Braised some beef in Zinfandel last night. Used the 2006 Dashe Todd Brothers Vineyard Zinfandel for the wine, and finished up the bottle with the meal, It was very nice indeed. Not at all alcoholic or over the top, the wine was very fruity and also food friendly. As a contrast I also opened a bottle of 2001 Le Bon Pasteur (Pomerol) which is drinking very well now, all silky red fruit and earth. It seems fairly mature, which does not really...

Wow, what a great series of producers and wines. Thanks for the notes, very useful to have for reference.

Hoke wrote: Rahsaan, all I can say is long experience with this pasta sauce (with comments from my wife and others) has convinced me this sauce is a 'best-next-day' project.. Oh, I can see that. There are definitely differences as things settle overnight. I was just wondering about the literal hours simmering. But I guess we'll have to wait for Joe to enlighten us on that!

Phil are you in the UK? Cave de Pyrene does indeed have a great selection. I used to visit La Vigneronne when visiting London in the `90s, before they closed down (same owners?).

Tuesday I spent some time at a dinner for some needy friends, then stopped by the Marriot to see my parents (Betsy had picked them up from airport). Got home to some pasta Bolognese she had left for me, opened a 375 of the 2004 Giovanni Rosso "Serralunga" Barolo. Drinking pretty well right off the bat, floral nose, midweight Nebbiolo with red fruit, no oak I can find. Some tannins, but ripe/supple. B+/B Wednesday we went with...

michael dietrich wrote: I would certainly agree about the comments on the Walter Clore. I certainly find it more interesting and complex. I have also seen the Walter Clore at Costco for $20. I remember going to a ttrade lunch years ago when they were introducing their Grand Estate series wines as well as these reserve wines with their winemaker, Doug Gore. It was the Walter Clore that really stood out to me. That's where I am too,...

I'm something of a Madeira fan, though of course I don't have access to the Charleston. Interesting that someone uses it with soup. I do too. In fact I love teasing the French with it!! I make either a French Onion soup or a Cepe consommé and serve it with a little Bin 22 Sercial from El Vino in London. Splendid combination, and one which is a total revelation to people here who have only ever tasted the gut rot passing for Madeira...

Tom Troiano wrote: I'm half serious on this one - don't get excited anyone!! So, are you telling me that one solution to the 5% of bottles that are corked is a process which is flawed? No, Tom, the process is not flawed. All that needed be done was for the winemaker to slightly adjust the way the wine was made and bottled so that the reductive propensity could be lessened. Most reductive wines under screwcaps occurred initially when...

Redwinger wrote: 2002 Lindsay Pinot Noir (Angus)Willamette Valley Linda Lindsay, known as Linda L. (Stone Wolf) hereabouts, is the winemaker on this. I consider Linda a friend, but would like to think this hasn't overly influenced my opinion of this wine. This wine is all about balance and is not for those seeking gobs of anything in their wine. Light to medium bodied with a decidedly elegant profile. Initially, the tart cherry and the...

I'm only familiar with the Chardonnay from Penny's Hill but I found it to be enjoyable and good QPR. It seemed to fall between unoaked and overoaked with a nice balance suggesting judicious use of oak.