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The Official Wine Thread

Piobaire

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Tonight had an 05 Betts & Scholl Grenache Chronique with a nice roasted leg of lamb.

I think I want to make an actual serious statement about Robert Parker as I grow tired of dicking around with Petrus.

Like wine merchants or negrociants, if you know his point of view, his rankings are very useful...particularly if you agree with his PoV. Yes, some people "chase points" and get caught up in this. The same could be said of people "chasing names," when in fact a certain vintage or bottling is sub-par but has the famous name a novice might fall for. While I agree folks might not put things in perspective, to say wine rankings do not have some merit/use is to miscast the situation through over simplification.

Also, there can be little doubt a great RP score can drive the market on a bottle of wine. It's nice to score some bottles cheap to find them triple in price. Then you can decide whether or not to flip a few bottles and fund other purchases.
 

Uncle Ernie

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Quick questions, how do you think a 1997 Chablis Premier Cru Grenouille will turn out? Is it too old for a white wine? What would you pair it with? I'm thinking grilled or baked red snapper with no sauce.
 

Manton

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Should be great, if stored properly definitely not too old. I've had CA chards that old that I loved. Chablis is far more built to last than that.
 

Piobaire

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Originally Posted by Manton
Should be great, if stored properly definitely not too old. I've had CA chards that old that I loved. Chablis is far more built to last than that.

frown.gif


I have it on good authority, from recent posts in this thread, that CA wine does not age well.
 

gomestar

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so yesterday we headed down to Chinatown to pick up a few supplies (and some Pho) with the intention of making our own dumplings. We chose pork and shrimp gyoza from a "asian dumplings" book that has been sitting on our shelf for ages, and damn they were fantastic.
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I was too focused on the enjoyment during the time of consumption to take any pictures. We drank it with some champagne, one half bottle and one full. This was the half bottle. I've heard nothing but positives from this producer so I figure I'd give it a go. This bottle was excellent, especially for the price. We noted that it was well balanced, fresh, focused, and would be very versatile to a number of palates. Recommended.
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And this was the other bottle, a small production grower Champs. The yeasty/biscuity essence was strong with this one, and it was nice with the zippy acidity. But overall, my vote is with the Chiquet.
2438721600043813381S500x500Q85.jpg
 

Piobaire

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^ Nice stuff! We used to do a pork/shrimp recipe from my f-in-law, so it was Chinese style gow gee. I haven't made them since I went low carb
frown.gif
Did you steam, deep fry, etc?

Damn...jonesing for dim sum now!
 

kwilkinson

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Originally Posted by Piobaire
^ Nice stuff! We used to do a pork/shrimp recipe from my f-in-law, so it was Chinese style gow gee. I haven't made them since I went low carb
frown.gif
Did you steam, deep fry, etc?

Damn...jonesing for dim sum now!


If you need a lesson on dimsum, I can give you one. I know you're a noob wrt azn cultures. I could even inform you about their women, if you like.
 

gomestar

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Originally Posted by Piobaire
Did you steam, deep fry, etc?

I was too distracted by a hockey game during the time of cooking, so my better half did this. She used a big cast iron pot and added canola oil with a touch of sesame oil, put them in, and then a minute or two later added water and covered the pot to let them cook for a few more minutes. I don't know much about this method, but the results were superb.
 

gomestar

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I'm making Keller's butternut squash soup today.

Any wine suggestions?
 

Piobaire

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Originally Posted by kwilkinson
If you need a lesson on dimsum, I can give you one. I know you're a noob wrt azn cultures. I could even inform you about their women, if you like.

I would deeply appreciate that. It is this kind help, extended to noobs such as myself, that make this forum the resource that it is.

Originally Posted by gomestar
I was too distracted by a hockey game during the time of cooking, so my better half did this. She used a big cast iron pot and added canola oil with a touch of sesame oil, put them in, and then a minute or two later added water and covered the pot to let them cook for a few more minutes. I don't know much about this method, but the results were superb.

Yum. So Champs with that?
 

gomestar

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Originally Posted by Piobaire
Yum. So Champs with that?
it was champs the whole night. Except for when I decided to kill the half-bottle of Sake
redface.gif
We only needed a tablespoon for the dumpling mix. Interestingly enough, the last two formal tasting menus and wine pairings I've had (the Fat Duck and Le Bernardin), Sake was served both times.
 

Johnny_5

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It took a bottle of 2006 Joseph Phelps and a dry aged steak to get me back into wine, and damn I forgot how much I love some good juice. I think tonight it's going to be some Brunello...
 

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