Aaron's Profile
Near Columbia U?
Hi,
I'm new to New England, I live in CT, but come to the city once a week for a class at Columbia. I'm looking for suggestions around Columbia U. Everything from a nice drink, to a great meal, to a good hole in the wall!
New to New England
Hi,
I'm new to New England, I live in CT, but come to the city once a week for a class at Columbia. I'm looking for suggestions around Columbia U. Everything from a nice drink, to a great meal, to a good hole in the wall!
Thanks.
What are you pouring on Thanksgiving?
What are you all set to open this year and why did you choose what you did?
What Dessert with Sauternes?
Particularly w/ honeyed stone-fruit tarts. A rich nectarine variety on a vanilla crème patissière would be delicious.
Do you think a young priorat would work?
Leg of lamb, boned and rolled w/ basil, garlic, ground almonds. Served w/ a tian of tomato, onion, zucchini, potato, and eggplant (this will be on the stewier/more roasted/sweeter side than many tians).
Other pairing possibilities: A older ('99) Priorat, a Justin Zinfandel, Turley Zinfandel, and a young Spaetburgunder.
Thanks.
Best wineries in NY/CT
Maybe this should be its own spin-off post, but I just moved to CT and would love to know if there are any wineries in these parts.
Need Riesling Recs
I've found that the sulphur dioxide will blow off pretty thoroughly if you give the wines a good thirty minutes in a decanter. no?
How to keep sherry and other wines for cooking once opened?
Everyone is giving really good suggestions about preserving wine. But I have to ask...what are you using this for? If you're just deglazing pans and the like, you are not going to taste any small changes in a slightly oxidized wine. FWIW, I'd just stick the cork back in the bottle and put it in the fridge. Then, if you're going to do something where you'll be featuring the wine (a beurre blanc, or a wine based poaching liquid for fruit) you can always open another bottle, especially considering that these applications would often use a whole bottle on their own anyhow.
Need Riesling Recs
Are you just looking for Old World selections, or are you open to other options as well?
How many wines do you plan on serving?
Moving a (small) collection out of state - help!
No! I'm about to do a cross-state lines move and the shipping company told me that it is absolutely scorching in the van. For example, they said that I shouldn't consider shipping any wax candles because they might melt. Sheesh! Imagine what that would do to a nice bottle you've been holding onto.
wine suggestion for a salmon recipe
I'm not sure I'd go with a GV here. IMO, they are a bit thin and bright for something with a bit of richness like the pecan-crust. A Riesling or a White Burgundy would have a bit more roundness to pair with the salmon and pecans, but still enough acid to bring out the fruit (mango) flavors.
wine suggestion for a salmon recipe
Right on...Riesling seems the obvious choice, and easily accessible.
How to serve this wine?
I would like to second you on decanting white wines. For some wines I find it absolutely essential. I just opened a bottle of Riesling the other night that required about 30 minutes of breathing for a pretty strong sulfur aroma to blow off.
Hors d'œuvre pairing with wine
This is very true, but there are still a few things that I think of as typically Australian. For instance, all the burgers I ate there were served with canned beet slices and pineapple rings. You could make sliders of that (w/ some nice roasted beets) and to my mind that would match nicely with Shiraz.
Champagne (for wedding) Question
Not Champagne, but sparkling...Roederer.
A standard fave of mine. Tastes the same to me now as it did 10 years ago. Delicious.
What Does "Dr." Stand for in German Wine Lingo?
Yes. It is unbelievable how specific the titles are and how proud they are of them. The Doktor Doktor Herr Professor BLANK is always my fave!
Two questions about Strauss cream-top milk
Yes. And Strauss pasteurizes to the lowest allowable temperature as well, so it spoilers faster than other brands that aren't ultra-pasteurized (like Clover).
What cheese with Cabernet?
Yes. And particularly a really good cheddar.
For Brie, champagne is nice, but a dry riesling would be killer.
Coi
Yes, I went on Friday, and the soup did have the gelee, which was a very nice addition of acidity and another texture. As for the frozen peas, I'm not entirely sure how cold peas could "mask the flavor" of peas, seeing as they are peas themselves. As for making their own flavor more subtle, well yes, freezing will do that, but they were swimming in a very intense pea soup, so I'm not sure how one could somehow want any more of that flavor.
Cava
Clunky=clumsy or unfocused. If I'm drinking a sparkler, I want it to be focused.
I agree with Eugene below that this wine is great for Mimosas...and that's what I mean...something to round out the rough edges...distract your palate.
Strawberries -- Help
This is exactly what you want. Lucero strawberries.
They also sell at all three Berkeley markets.
The variety is seascape, but theirs are particularly fragrant and high acid to balance the sweetness.
Ask for second year field strawberries. Strawberries produce with high yields for 2 years, but the second year the berries are smaller and more concentrated in flavor.
Ed Hardy wines? Christian Audigier's branding machine grinds on
I saw this yesterday lining the checkout stands at Whole Foods, and the twenty-something in front of me bought a bottle!!!! I almost died.
Has anyone's curiosity and/or disgust spurred them to pick up a bottle?
Pairing help with grilled salmon please?
I think an off-dry riesling would be your best bet. Between the sweet and the spice, I'm thinking chard and pn would be danger-danger.
A good solid producer is Ernst Loosen, and he produces a good many wines that are all very reasonably priced.
If you want to spend a bit more, Trefethen makes a nice riesling that I think would do the trick.
Wine pairing with smoked fish?
Vodka or Aquavit would be nice, so would a pale ale. You are right.
If there is a fair amount of salt also, I would go with something sparkling. Nothing fancy, an inexpensive cava might be nice.
You might also try a Bandol Rose. Dry with touches of pepper that might play nicely with the smoke.
Or, you could go the other direction for an oaky chardonnay. That richness would stand up to the smoke and the lushness of the meat.
Need help choosing wines for wedding reception from list (dinner menu also enclosed)
Yes. I think the St. Supery would serve you well for the hors d'oeuvres and the first course. ( I like that paired with lemon, green tomato, goat cheese and sherry vinegar).
Wine for BBQ Wedding
How set on Zin are you?
There are a lot of reds that pair well with grilled meats, but are a heck of a lot more refreshing. A lot of reds even work nicely with a little chill on them. Piggy-backing off another post...how about Bonarda? Very cheap, easy to drink, fruit forward, but definitely big enough to stand up to grilled food. Very refreshing after a bit of a dip in an ice bucket.
