The Official Wine Thread

sancerre with kielbasa?

Great start to the holiday weekend. Had "the interest" over. Ostensibly to go sailing on my boat. Sadly the marina which was to have started some repairs next week, instead started them this week and after an hour's drive up to the lake we determined that the boat was not in any shape for sailing. Plan B: We drove home and with her 5 and 7 year old daughters, instead went to the pool at my health club (complete with large water slides). Had a great time. We gents nearing 50 need a good excuse to slide down water slides. Escorting 5 and 7 year olds provides just such an excuse. Big fun. Came back to my house and grilled some steaks and made Mac & Cheese for the girls. With dinner popped a bottle of the '97 Burgess Cab which some of you will remember from last winter/spring's WTSO haul. Just outstanding. I keep forgetting though, that the corks on these are ridiculous to get out and I can't use a regular corkscrew, so it required a filtering to remove all the broken cork pieces. After dinner we put the girls in front of "Marmaduke" upstairs and she and I snuggled on the couch and watched "Repo Man" with a bottle of 2007 Julienas (Bernard Sante). I thought it was a risk popping a CruBeau with someone that isn't as much of a vinophile as me. Turns out, she actually liked it more than I did. Today is what wine is all about.

Originally Posted by Mark from Plano

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Today is what wine is all about.

Getting a woman to lose her inhibitions so she'll play with your winky? Amen, brother. Couldn't agree more.

Mark, glad to hear you had a great day with a couple of enjoyable bottles.

Anniversary dinner last night. Was surprised by an off the menu foie appy. Nice presentation, a port wine reduction, and two monsterous pieces of perfectly seared foie. Paired it with a 97 Graham they had by the glass.

Dinner wine I picked an 03 DuMol RRV. It was stunning. Still muscular enough to go for years, had a very faint floral note on open. After an hour, the fruit came out and it was very layered and subtle. Manton would have approved.

I had a tremendous white Burg at Cafe Central in DC, wrote down what it was then lost the slip of paper.

Originally Posted by Manton

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I had a tremendous white Burg at Cafe Central in DC, wrote down what it was then lost the slip of paper.

If I like one I'll occasionally slip the cork into my pocket if it has the name of the wine on it.

Saved for my wife's 50th today. As wonderful and complex as she is beautiful and sophisticated.

The magnum of 01 ME Klopp Ranch. Wow. Paired with duck leg confit, a salad of baby arugula and spinach with herbed goat cheese, toasted pine nuts and vinaigrette and cauliflower mash. Can't believe it was a magnum, it went down so smoothly.

congrats to all of the happy events from the past few days on the wine thread! Looks like fun all around.

Originally Posted by gomestar

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having had a many polish dinners, I'd do a non-California white of sorts. Maybe a Chablis. 90% of the time, however, we drink beer and vodka.
I was thinking vodka originally but then I thought to myself "what racist term for people of Polish descent doesn't have vodka?" And I didn't think showing up with a 6 pack was the way to go. I suppose I'll stick with the wodka.

Originally Posted by Piobaire

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I was thinking about that. Given the chance of greasy and doughy components, I was thinking along this line too. Maybe a real, crisp Riesling?
What about a sav blanc?

Thoughts on "seasoning" a glass at a restaurant.

Originally Posted by Piobaire

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Thoughts on "seasoning" a glass at a restaurant.
I don't believe I've ever seen anyone crack pepper into a wine glass. But hey, whatever floats your boat.

was offered 700 a bottle of '98 Ch Lafite... buy and flip it? or not even worth the hassle?

I'm addicted to Rosso's of late though we did have a Walla Walla Cab Sunday: Amavi 2007 (or was it '06? 07 I think). Not my normal cuppa but not bad at all. Like most everything I've had from Walla world, more old world than new, a good thing. The nose and initial impression recalled a nice sangiovese.

From the maker's notes:
Aromas of black cherries, blackberries and dusty rose petals are complemented by a hint of cedar. Layers of dark fruits, mixed wild berries and dark chocolate are married with vibrant hints of herbs and spices.

I'd say that was pretty accurate. Toast was noticeable, even more so after an hour open.

What else have you liked from Walla Walla?