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WineLovers Discussion Group - www.wineloverspage.com | Site profile
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Posting activity table on WineLovers Discussion Group:
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293
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3,704
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Rating - The position measured by activity among all forum sites tracked by BoardReader.
If rating is 10 there are 9 forum sites which have higher activity.
Posts - Number of posts on forum site during last 7 days.
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WineLovers Discussion Group posting activity graph:
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Top authors on WineLovers Discussion Group during last week:
user's latest post:
Wine Poll #53: With Scores or...
Published (2009-11-24 14:54:00)
Michael, Hi... Agreed with Ian in that the logic of comparing tasting notes and scores has great validity in making decisions, especially on wines that are dear in both the economic and quality senses. Also in agreement with Ian in that the differences between a wine that earns a score of 93 and one that earns a score of 96 is simply not that large, both wines being superb and in both cases the scores representing the palate and summary of the...
user's latest post:
WTN: Felsina Chianti Riserva...
Published (2009-11-24 23:04:00)
Dinner with my folks tonight. I made lasagna and some home made garlic & herb bread. 1997 Fattoria di Fèlsina Berardenga Chianti Classico Riserva Rancia Very dark, filled with black cherry aromas. Fine acidity & great with the food. 1995 Azienda Bricco Rocche (Ceretto) Barolo Prapò Fantastic aromatics of flowers, red fruit, perfume, earth, sun, sky and all the other elementals. No way the palate could live up to the nose (and...
user's latest post:
What are we opening for...
Published (2009-11-24 23:19:00)
Not sure yet. Bu in spite of my love for French wines, for this holiday I always serve domestic and I know the friends we're dining with love chardonnay and zinfandel, so I'm leaning that way.
user's latest post:
Turkey gravy
Published (2009-11-24 10:25:00)
Well well, Something I actually know something about! I don't cook Turkey (sorry all your Thanksgiving day traditionalists), but I make gravy with all the other meats that I roast. I never use Bisto or any other "gravy granules" which in my view make a brown goo that looks approximately like gravy, but has a samey overlay of flavour no matter what meat you have roasted. I've been making my own gravy in this way for...
user's latest post:
Piedmont Trip Report - long as...
Published (2009-11-24 15:29:00)
In the questionnaire, the answer from Luciano Sandrone about how much total S02 they like to see at the time of bottling shows as the amount they add at bottling time, obviously different. So I wrote for clarification and got a very nice email back, saying the following, which basically puts him on the low side, compared to the others (as far as g/ml totals at time of bottling): L’obbiettivo è: al momento dell’imbottigliamento avere circa...
user's latest post:
WTN: Grünhaus Trocken and Jadot...
Published (2009-11-23 11:49:00)
Tim York wrote: I'm wondering whether your 2007 is not in a closed phase; many of their wines with RS do close down for extended periods. In any case I may open another 2008 before the New Year but I will then leave my 2007s and remaining 2008s a few more years before opening. I don't think I would describe this as 'closed' because it wasn't really difficult to drink and it was all in balance for what it was. But it...
user's latest post:
WTN:...
Published (2009-11-24 15:14:00)
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.
user's latest post:
I`m still hooked on Muscadet!!
Published (2009-11-24 17:28:00)
Luneau-Papin has arrived in Calgary so thought I would check our normal source of info.....> http://www.thewinedoctor.com/tastingsfo ... 2009.shtml I was gifted the Pierre Luneau-Papin Muscadet Sèvre et Maine sur lie Excelsior 2002 when in London. Sadly it was corked when opened with great expectations.
user's latest post:
A restaurant owner writes rules...
Published (2009-11-24 16:41:00)
Hoke wrote: Wouldn't it have been easier to keep the salt/pepper off the table in the first place? Then, at the very least, you could have made your point by responding when asked for the salt shaker, to say "Hey, I know you like your food a certain way, and I tried to fix it that way, so why don't you taste it before adding anything, okay?" Damn you Hoke I was just about to say that Also, getting back to chefs -...
user's latest post:
A restaurant owner writes rules...
Published (2009-11-24 17:11:00)
Ian Sutton wrote: Personally I don't enjoy salt ground on top of any food, but on occasions will add some pepper. For me salt is for the kitchen rather than the dining table. Pepper works much better as a condiment IMO (I'll use it in cooking and at the table). Do those that do add salt have a preference - cooked in, or do they like the effect of salt ground on top of their food? Maybe this might even explain the preference/actions...
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Top 10 active forums on WineLovers Discussion Group during last week:
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Top 10 forums on WineLovers Discussion Group:
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Latest active threads on WineLovers Discussion Group:
Started 2 days, 5 hours ago (2009-11-24 17:41:00)
by Mark Lipton
Bob Henrick wrote: I have a rather largish piece of left over pot roast, and I am thinking of making a beef hash from it. My problem is what to have with it. I am aware of the affinity of hash and either poached or fried eggs, But what else goes well with beef hash? Errr... Tums?? Mark Lipton
Started 1 day, 20 hours ago (2009-11-25 02:18:00)
by chefjcarey
Doug Surplus wrote: 1. Would the St Innocent 2005 Anden and 2005 Shea Pinot Noir be considered young enough to still benefit/require decanting? If so, how long do you recommend? 2. The Pinot Gris wines I've had from St Innocent are richer than most and I'm thinking one might make a good white to go with Thanksgiving dinner? Yea or Nay? Or should I just go with Reisling? Dinner will ...
Started 1 day, 13 hours ago (2009-11-25 09:15:00)
by David M. Bueker
Given their history with the screw cap, I find it odd that my only serious reduction problem under cap was also a New Zealand wine. You would think they might have it figured out. I have had zero issues with German or California wines under cap.
Started 1 day, 20 hours ago (2009-11-25 01:51:00)
by Mark Lipton
David M. Bueker wrote: Dinner with my folks tonight. I made lasagna and some home made garlic & herb bread. 1997 Fattoria di Fèlsina Berardenga Chianti Classico Riserva Rancia Very dark, filled with black cherry aromas. Fine acidity & great with the food. But... was it really ready to drink? Will it get any better? Just askin' 'cos I've got a singleton of it in the cellar. Haven't ...
Started 1 day, 23 hours ago (2009-11-24 23:41:00)
by Ilan T
Think of it in terms of business. If a winery isn't regularly releasing large formats, it doesn't pay to bottle magnums and wait for people to request them. Unless the wine is already a year to a few years old, it should be fine to rebottle wine from standard bottles in a large format without any effect on aging potential. We generally fill large and small formats only by special request at ...
Started 1 day, 16 hours ago (2009-11-25 05:47:00)
by Oswaldo Costa
Richard Fadeley wrote: Wine class prompted the first stunner, as a doctor in my wine class in Sumter, SC (at USC Sumter) brought a 1999 Chateau des Jacques Moulin-a-Vent, Clos de Roche for our Burgundy class. Unfortunately it was past it's prime, but it did prompt me to open my last bottle of the same wine ASAP. A few weeks later I had an opportunity (though not a special occasion). We were ...
Started 2 days, 12 hours ago (2009-11-24 10:00:00)
by Victorwine
Hi Oswaldo, Unless it’s a proven and worthy age-old recipe, co-fermentations can be very unpredictable. It is always safer to ferment the varieties separately and blend much later in the winemaking process. With that said though, co-fermentations give different results than just blending and this is because they are allowed to ferment as one. Salute
Started 2 days, 22 hours ago (2009-11-24 00:12:00)
by Tom N.
Hi James, Great minds think alike, and fools seldom differ. I will be opening a Darting 2007 riesling kabinett from Pfalz and probably a Louis Jadot 2006 Bourgogne. My favorite white and red wines. I have not tried the riesling yet, but I really like the Jadot pinot, as it has great balance and is really nice with food.
Started 4 months, 2 weeks ago (2009-07-09 04:53:00)
by Salil Benegal
A shame to read your post Mark, I've been following this mess with the futures situation on the eBob board and it's shocking to see how Sam's has been in free-fall recently. I visited them a few times in Chicago when I lived there but generally was never impressed - the stores were usually disorganized with very little correlation between their inventory on the web and in store (particularly for ...
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Hot threads for last week on WineLovers Discussion Group:
Started 1 week, 1 day ago (2009-11-18 18:18:00)
by Oswaldo Costa
Piedmont Questionnaire.xls
(21 KiB) Downloaded 9 times
Started 1 week, 1 day ago (2009-11-18 10:44:00)
by Tom Troiano
I've always hated these things and I don't go near them at a cocktail party. After reading this top 10 list I'm not sure I want to be in the same room with any of those concoctions.
Started 2 weeks, 3 days ago (2009-11-09 13:23:00)
by Ian Sutton
Again - very good. Some wine related ones which I didn't notice on either list: - Don't keep topping up the wine glass to near the brim - never fill beyond the widest point of the glass. - Don't top a guest's glass up with a different wine - nothing on that great stress-inducer... tasting the wine before the remaining glasses are filled & what to do when the customer thinks it may be corked or ...
Started 2 months, 1 week ago (2009-09-17 11:38:00)
by Howie Hart
I made BBQ ribs (Chef Carey's recipe) with corn-on-the-cob, deviled eggs and JoAnn's Watermelon Salad over Labor Day weekend. However, I have a hankering for pot roast - maybe this weekend.
Started 4 days, 7 hours ago (2009-11-22 15:15:00)
by Philip Aron
Hi Doug, If you drank the Yellow Tail Shiraz 2007, you should at least spare a thought for the genius of the salesman that managed to sell it.It is the most revolting liquid that has ever passed my lips.
Started 6 days, 8 hours ago (2009-11-20 14:04:00)
by Ian Sutton
Probably cracking a bottle of 1983 Quinta da Bacalhoa picked up at auction yesterday. Pencilled in to attend a tasting on sunday, but not definate. regards Ian
Started 1 week, 1 day ago (2009-11-18 19:13:00)
by David Raccah
Well well - we start this again - AHH how time flies by, I can clearly remember having a conversation with Chaim Gan at Ish Anavim talkling about the 2008 Terravino man! A few starting questions: 1) Who is 72 Winery - yet a new one to me anyway. 2) I fear for Gvaot - It is not long ago that Ruth Winery received the same award (though called something different then). I hope Adir and Gvaot do ...
Started 5 days, 5 hours ago (2009-11-21 16:56:00)
by Tim York
As far as I'm concerned there is nothing controversial in what Jamie writes here. At a down-market level there can also be man made typicity, e.g. in the industrial Aussie wines which used to grace the ranks of UK super-markets could be recognised anywhere seeming to be made to a standard recipe of ripe primary sweetish fruit, acid adjustment, aggressive perfumes (cultured yeast induced?) and ...
Started 3 weeks, 3 days ago (2009-11-02 00:54:00)
by Jenise
Jeff, best I can tell (and I have both been to Hungary, for awhile had Hungarian best friends and have a Hungarian stepmother), paprikash is the meatloaf of that part of the world. None of them agreed on what makes paprikash Paprikash . The simple cooks are happy with, as you noted, no more than onion, and those who crave a bit more complexity move up the ladder with red or green peppers, ...
Started 3 days, 5 hours ago (2009-11-23 17:02:00)
by Tom Troiano
Mike, I know NOTHING about this wine but let me answer it this way: a wine with a long track record of excellence (e.g., Ridge Monte Bello, Chateau Margaux, Chateau Yquem) will almost certainly be excellent in a vintage with favorable weather/growing conditions. I have no idea if this wine fits the description of "long track record of excellence".
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