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The Official Wine Thread

gomestar

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Originally Posted by indesertum
is that ornellaia related to tenuto del ornellaia?

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

audiophilia

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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.
 

PandArts

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Blah, blah, blah, blah, blahi : )
 

kwilkinson

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Originally Posted by PandArts
Blah, blah, blah, blah, blahi : )

eh.gif
Looks like somebody been enjoying some wine tonight!
laugh.gif
 

PandArts

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Originally Posted by kwilkinson
eh.gif
Looks like somebody been enjoying some wine tonight!
laugh.gif

Close. Some Matilda and a odd bottle of espresso stout! : D Don't type drunk on a new android!
tongue.gif
 

Piobaire

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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.
 

gomestar

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add some bÃ
00a9.png
arnaise sauce
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. I'm thinking about doing something similar tonight. Unless I can find me some escarole. Or unless I'm stuck at work late
ffffuuuu.gif
 

SField

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Originally Posted by Piobaire
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?
 

Piobaire

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Originally Posted by SField
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.
 

gomestar

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Originally Posted by SField
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.
 

tattersall

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Originally Posted by Piobaire
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.
 

SField

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Originally Posted by gomestar
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.
 

Piobaire

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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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