The Official Wine Thread

Discussion in 'Social Life, Food & Drink, Travel' started by audiophilia, Jul 20, 2009.

  1. indesertum

    indesertum Senior member

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    is that ornellaia related to tenuto del ornellaia?
     


  2. gomestar

    gomestar Super Yelper

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    is that ornellaia related to tenuto del ornellaia?

    same producer. It's one of the "lesser" wines from the estate (lesser, ha)
     


  3. audiophilia

    audiophilia Senior member

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    Looks like everybody's having fun. Enjoy.

    The 2000 Oz was wonderful but the Super Tuscan was brilliant and as wonderful as the last one. So much character! Awesome.

    Did the one hour decant, Gome. Thx bud.
     


  4. PandArts

    PandArts Senior member

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    Blah, blah, blah, blah, blahi : )
     


  5. kwilkinson

    kwilkinson Having a Ball

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    Blah, blah, blah, blah, blahi : )

    [​IMG] Looks like somebody been enjoying some wine tonight! [​IMG]
     


  6. PandArts

    PandArts Senior member

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    [​IMG] Looks like somebody been enjoying some wine tonight! [​IMG]
    Close. Some Matilda and a odd bottle of espresso stout! : D Don't type drunk on a new android! [​IMG]
     


  7. audiophilia

    audiophilia Senior member

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    Don't type drunk on a new android!

    This.

    An iPhone 4 would have shocked you back to reality before you pressed 'send'.
     


  8. Piobaire

    Piobaire Not left of center?

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    Okay, have a 2002 Vincent Girardin Pommard 1er Cru Les Rugiens I would like to drink this weekend. Think a sous vide steak will overpower this? What's a quick, easy meal? I had been planning on doing duck leg confit but forgot to take the legs out to thaw.
     


  9. gomestar

    gomestar Super Yelper

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    add some bÃ[​IMG]arnaise sauce [​IMG]. I'm thinking about doing something similar tonight. Unless I can find me some escarole. Or unless I'm stuck at work late [​IMG]
     


  10. SField

    SField Senior member

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    Okay, have a 2002 Vincent Girardin Pommard 1er Cru Les Rugiens I would like to drink this weekend. Think a sous vide steak will overpower this? What's a quick, easy meal? I had been planning on doing duck leg confit but forgot to take the legs out to thaw.

    Don't you ever eat lamb? I seem to always see you eating duck or pork belly. Why not lamb shank or pork shoulder or maybe squab?
     


  11. Piobaire

    Piobaire Not left of center?

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    Don't you ever eat lamb? I seem to always see you eating duck or pork belly. Why not lamb shank or pork shoulder or maybe squab?

    I do eat lamb on occasion. Did a leg roast not long ago. We eat pork shoulder all the time (what do you think my sausage is made of?) Did you miss last weekend's smoked ribs? Mrs. Piob usually does the cooking of poultry, so I don't take credit and post those pics.

    I almost bought some nice lamb chops last weekend. I bet they would sous vide very nicely. Hoping to find some beef cheeks today but those will be for next weekend.

    So anyways, back to dinner tonight. Still not sure what we're doing and I need to get out shopping and running my errands.
     


  12. gomestar

    gomestar Super Yelper

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    Don't you ever eat lamb? I seem to always see you eating duck or pork belly. Why not lamb shank or pork shoulder or maybe squab?

    my lamb to beef consumption ratio is approximately 5:1. If you exclude the occasional Shack Burger, it's 10:1. And if a rack wasn't so expensive (the big ones are a solid $35-40 here), I'd eat it 3-4 times a week, rotating between Keller's herb crusted rack of lamb and Robuchon's lamb w/ tarragon and chanterelles.

    Both are perfect for a variety of wines.
     


  13. tattersall

    tattersall Senior member

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    Okay, have a 2002 Vincent Girardin Pommard 1er Cru Les Rugiens I would like to drink this weekend. Think a sous vide steak will overpower this? What's a quick, easy meal? I had been planning on doing duck leg confit but forgot to take the legs out to thaw.

    I'd do duck breast, nice little game birds or some veal. This is an elegant wine - a simple seared and roasted duck breast or veal chop would be a perfect match and easy too.
     


  14. SField

    SField Senior member

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    my lamb to beef consumption ratio is approximately 5:1. If you exclude the occasional Shack Burger, it's 10:1. And if a rack wasn't so expensive (the big ones are a solid $35-40 here), I'd eat it 3-4 times a week, rotating between Keller's herb crusted rack of lamb and Robuchon's lamb w/ tarragon and chanterelles. Both are perfect for a variety of wines.
    ehh you can keep the rack. Just braise the cheap cuts, much more delicious. Rack is often grilled and it's very easy to make lamb bitter to my palate. I think lamb can sous vide very nicely. Pio, I'd sous vide some veal.
     


  15. Piobaire

    Piobaire Not left of center?

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    Yes, if I can find some nice veal chops today, think I'll sous vide them.

    We also have a really nice mix of mushrooms right now so plan to do them with veal stock to be one of the accompaniments.
     


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