Started 1 week ago (2008-09-30 11:33:00)
by Jenise
I opened a 96
Lynch Moussas (Bordeaux) last night whose wonderful nose reminded me of popcorn sprinkled with truffle oil, so of course nothing would do but that we actually have a pot of popcorn with truffle oil, and have it we did. The popcorn was white kernel corn, a bag called "Starving Farmer" that we bought at a farm stand outside Spokane a few months ago, and which I popped in an old ...
Started 1 week, 4 days ago (2008-09-26 08:36:00)
by David M. Bueker
So on
my "musings" thread we identified someone (Jeff Dudley) who has managed to go a substantial amount of time without buying wine. I don't know if that's cold turkey, or just not buying enough to make it worth noting, but either way he's substantially reduced the contents of his cellar. I know I need to do the same, but I am very good at rationalization & still have disposable income. So I ...
Started 1 week ago (2008-09-29 16:20:00)
by Diane (Long Island)
A friend of mine is hosting a dinner to celebrate his birthday. I will be bringing a bottle of 1985 Graham's and he is wondering if he should serve it with cheese or dessert. My Port epiphany was a glass of this same vintage Port with a slice of a decadent chocolate cake. That is my preference, but I don't want to influence him based on that. I think it was years ago, that Roy
Hersh said it ...
Started 1 week, 1 day ago (2008-09-29 10:54:00)
by Larry Greenly
Personally, I usually eat the skin. How about you?
Started 1 week, 1 day ago (2008-09-29 12:57:00)
by Robin Garr
How old can Beaujolais go? Beaujolais is a benchmark case of a wine not meant for aging. Indeed, the annually promoted Nouveau Beaujolais, which will hit the news as usual when it arrives in November, is one of the most short-lived wines on Earth: The old conventional wisdom was that you bought it in late November and drank it up before New Year's.
Modern times have improved that record a...
Started 1 week, 1 day ago (2008-09-29 06:20:00)
by Fredrik
Some of you might have seen that there has been this odd fellow in Luxembourg claiming that 2005 is not the greatest vintage in Mosel, just very good. Well, now have the time come for mr Critical, me, to claim that 2007 is the best vintage I have experienced from Mosel. I have about
fifteen years of experience in drinking Mosel wines, so my experience is extensive but not great. The auction ...
Started 6 days, 20 hours ago (2008-09-30 19:52:00)
by Jenise
Does anyone know of a website that compares ventilation hoods? It's time to decide what I'm going to buy for my new range, and there doesn't seem to be anywhere one can go
look, feel and listen to the various options. Quiet's important since I'm going to be buying a large (54") 1200 CFM unit. Would appreciate hearing pros and cons associated with any of your experiences, too.
Started 4 days, 7 hours ago (2008-10-03 08:02:00)
by Anders Källberg
So, the amount of sugar in my grapes is rising nicely. Yesterday I checked one of them and it had about 82 Oe. The question is
how to decide when to harvest? I discussed it with a friend of mine the other day and he suggested I checked the colour of the pips to judge if there is physiological ripeness, in which case the pips should have turned brown instead of green. In reality, as usual, it wasn...
Started 6 days, 8 hours ago (2008-10-01 07:49:00)
by Robin Garr
I wrote this early but won't Email it to subscribers until
midday, so if any of you notice any bad typos or brainos, please pass 'em along and I can fix this beta version ... When cork alternatives go bad Just about every wine enthusiast from beginner to advanced "wine geek" knows about the cork wars by now. The past decade has seen a remarkable rebellion against the long-established ...
Started 4 days, 5 hours ago (2008-10-03 10:35:00)
by Bob Parsons Alberta.
On a menu, what is a slider? Article today in newspaper talks about "Kobe
meatball sliders" and a menu I saw yesterday mentions "Primerib sliders...mini burgers topped with etc".
