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Posts by Cary Grant

And I tire of the constant poo-poo'ing of wine pricing. It is what it is, it isn't fraud... we're not all coupon clippers.
Do you guys that keep old opened tawny around keep it in the wine fridge of out at room temp?
There is REALLY something off with the new Aero kit and this turn at Indy. First Helio, one other now this:https://www.youtube.com/watch?v=qrRfsKcztH0http://espn.go.com/racing/indycar/story/_/id/12902039/ed-carpenter-car-flips-indianapolis-500-practice-crash
It's economical and can be practical. But make sure you research what you can expect to be getting. When you get 10lbs of kohlrabi... well.
For starters, I don't think you should even be allowed to be called a wine bar if your list only has 20 bottles. Not even 100 frankly.
I totally get where you are coming from. I routinely tell staff in training, and customers, that to REALLY nail a wine/cheese pairing is very, very difficult... for many reasons.The primary being it is a completely individual moment. Your palate may respond to tartness in a way I don't for example, same with salt. So what might be perfect for me is off for you. And just when you think you have it sorted, the next wheel of cheese tastes different, or you have a different...
Been consistently happy with what I've had from his portfolio.
Thanks JC-Business is going well; well-received in the community. It's a very different lifestyle than the old i-Gent days.We routinely carry Roelli's cheeses- they're made just a few hours away from us.His red Rock here:
Because steak.
Definitely worth it, even if you want to keep just a couple dozen bottles. Especially true if you want a few older vintages around.I purchased a 140-150 btl unit a few years back - it's been very useful. Originally I put everything in for convenience. These days I don't keep much "daily drinker" wine at home so it's only got maybe 60 bottles in it, but most are bottles I want to keep for a while. '90's barolos FTW.The temperature display burned out but the external thermo...
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