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The Official Wine Thread - Page 1021

post #15301 of 17896
Quote:
Originally Posted by erictheobscure View Post

Was the one pictured good?

not particularly. But with a giant vat of sushi, it sufficed.


I'm a saki fan regardless. It's an area i need more education about.
post #15302 of 17896
I only like sake when it is very, very dry. The sweet stuff is garbage, imo.
post #15303 of 17896
My awakening to Sagrantino continues.

Stunning bottle. Eye-opening. Turbid, bright, rustic, lingering, bramble fruits, really complex... BIG... need to get more of this to ponder for a while. Sagrantino, Brunello & (majority) Sangiovese blend.

Had this with three courses:

First: lamb cruda with meyer lemon, cranberries;

Second: Rigatoncini with house-made spicy sausage with black truffle, fennel pollen, crema and pecorino romano

Third: Spuntature alla Ciliegie: cured cherry braised beef short ribs with sautéed pancetta-brussel sprouts and fresh horseradish-turnip puree

Paired very well. very well across all three.


Edited by Cary Grant - 2/1/13 at 7:27am
post #15304 of 17896
^^ I've seen this priced around $70 retail, what was it on the wine list?
post #15305 of 17896
$90 - the 100% Sagrantino on their list was out so this was from their bottle shop plus corkage.
Edited by Cary Grant - 2/1/13 at 10:31am
post #15306 of 17896
Quote:
Originally Posted by Cary Grant View Post

$90 - the 100% Sagrantino on their list was out so this was from their bottle shop plus corkage.

Ah, I was about to say that's really cheap, but this makes sense now.
post #15307 of 17896
Going to Eleven Madison Park tomorrow night, and trying to figure out how to approach the wine list.

My wife really wants to go with per-course (or pretty close thereto) pairings. I usually don't like this approach, as I feel like you usually don't get particularly good wine with it, and it feels like most of the time they won't tweak their pre-determined pairings at all--you get whatever they have decided is the pairing. However, I have heard from others that EMP will do pairings with beer, sake, and cocktails, which could be interesting enough to possibly overcome my aversion to per-course pairings.

On the other hand, EMP has a quite good, well priced menu, so we could just go with probably 2 bottles, or a bottle and several individual glasses.

Any thoughts?
post #15308 of 17896
bottle and some glasses. I'd almost always say that, but I know the list at EMP is excellent and worth exploring.
post #15309 of 17896
I don't think a mix of wine, beer, sake and cocktail sounds very appealing to me. In any case, I love cocktails, but I have mixed feelings drinking it as a pariing. There's enough time before and even more so after the dinner for cocktails. smile.gif
So yeah, I'd go with gome's recommendation.
post #15310 of 17896
cocktails with dinner is for jackasses. cocktails before or even after are ok.
post #15311 of 17896
The new mixology craze has resulted in some lower alcohol cocktails, based more around syrups and juices and all that. That's a little better with a meal. But like pairing a Manhattan with a dinner? GTFO.
post #15312 of 17896
Had this at lunch at Marea today. I've had a few nice wines from Cigliuti and this was a winner.

post #15313 of 17896
Quote:
Originally Posted by kwilkinson View Post

The new mixology craze has resulted in some lower alcohol cocktails, based more around syrups and juices and all that. That's a little better with a meal. But like pairing a Manhattan with a dinner? GTFO.

You are dead to me. No cocktails with dinner evar!!!
post #15314 of 17896
marea is awesome
post #15315 of 17896
Quote:
Originally Posted by Manton View Post

marea is awesome
It really is. Though I have to confess I generally get the same thing every time I go: lobster and burrata, fusilli with octopus, and at dinner, the sirloin. I know, crazy to get steak at a seafood place, but it's one of the best steaks I've ever had.
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