or Connect
New Posts  All Forums:

Posts by Cary Grant

I have a bottle of the 83. Thick!
Minervois anyone? Another Frenchie with which I have zilch experience short of Viognier. I do find myself liking majority-carignan wines.
A few years back many restaurants here were doing something with pom. molasses
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...
New Posts  All Forums: