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Posts by Cary Grant

Speaking of which- Opened a bottle of 2009 Sea Smoke Ten last weekend. Promising at open but turned into a very Cali pinot as it opened up... lots of oak, very jammy. On the whole, well-made, balanced for what it is. Not hot at all for being 15% Not my style though and glad I didn't pay $80+ for it.
Winnimere from Jasper Hill
Exactly my approach. I've seldom had an older wine I would want opening aka dissipating for hours. Youngin's on the other hand... can help. a bit.
Hoping he'll adopt you?
Thanks guys- I'll have the opportunity to try them all soon.
School me on Finger Lakes Rieslings. Anything of note/quality here? Dr. Konstantin Frank Dry Riesling 2013 Salmon Run Chardonnay/Riesling Blend Lamoreaux Landing Semi-Dry Riesling 2013 Ravines Wine Cellars Dry Riesling 2013 Sheldrake Point Ice Wine Riesling 2010
The inclusion of the acid is more about color preservation anyway, right?
Have you had anything of the Madiran wines from http://www.famillelaplace.com/en/ ?
White vinegar is common in a number of traditional mexican recipes. We once made a mexican meal from a 1920's recipe (enchiladas with peanuts and radishes anyone?) and the guac (relish in the recipe) called for white vinegar.Lebovitz once wrote of it.
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