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collioure's Profile

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Winery launches ‘wine and sex’ nights

Oh, goodie!
Maybe they could offer vin gris, pinot gris . . . and call it "Fifty Shades of Gris."
Next!

Feb 25, 2015
collioure in Wine
2

Elizabeth Gabay, MW: "A Taste of Carignan . . . "

I live in Roussillon which I believe is the Carignan capital of the world these days, and they can't replant Grenache, Syrah and Mourvèdre in its place fast enough for me.
The word on this variety is that old vines (30+ yrs) produce interesting single varietal wines. Otherwise Carignan offers body, alcohol, but not a lot of taste to numerous red blends here. It is predominant in lesser reds here.

Feb 25, 2015
collioure in Wine

wine suggestions to go with a salmon pie

An Alsatian Riesling would also have done the trick.

Feb 25, 2015
collioure in Wine

French appellation body considers Alsace Premier Cru plan | decanter.com

I never quite understood what they did the first time, but I'll go with anything Olivier Humbrecht proposes.

Feb 25, 2015
collioure in Wine

Please help figure out foodie destinations in France (take 2)!

I just love Brittany, but I can't think of any city that could interest you for two days.
I think a day each in Nancy and Strasbourg would meet your needs.
Alternately Rouen and Caen, or Beaune and Dijon.

Feb 22, 2015
collioure in France
1

Michelin 2015 France

I've been using G/M since the 70's (when it was a paperback magazine and I first spotted Michel Bras (Lou Mazuc) - only took me 15 years to get there).

I prefer modern inventive cuisine - like I've been past Paul Bocuse a number of times over the years and never wanted a reservation. So I also prefer 16-17** to 18-19***.

By hook or by crook I learned how to read between the lines of G/M, and I find the tables that satisfy me.

On the other hand I've have some dreadful meals in Michelin-starred restaurants that had needed to be downgraded and weren't. My experience is that G/M reacts more quickly in both directions.

Feb 22, 2015
collioure in France

Michelin 2015 France

No doubt, but with Gault-Millau I am never surprised.

Feb 21, 2015
collioure in France

Books, Mostly About Food, Food, Delicious Food in Paris and Brussels

You're going to Paris. It hardly has a regional cuisine which is what many foodie books cover. Of course, if you're hitting the regional bistros in Paris, books like that will be of help. Otherwise, you can't go wrong with Patty Wells.

And you're going to Paris in August? I presume you know many, many restaurants will be closed.

From Brussels I recommend day trips to Antwerp and to Bruges. Ghent is worth a couple of hours too. Just did all that last spring (without Brussels). Bruges is one of those magical places I could not visit too many times before I die.

Feb 21, 2015
collioure in France

wine suggestions to go with a salmon pie

Salmon is a fatty fish and I never serve Chardonnay with it. Need a wine with good acids.
Sauvignon Blanc, Pinot Noir or Beaujolais cru.

Feb 21, 2015
collioure in Wine

Rioja sales reach new high in 2014 -- but dropped in the U.S.?

No, my taste has advanced. I go to the same vineyards but I buy better wines, or I just go to better vineyards.

Feb 20, 2015
collioure in Wine

wine suggestions to go with a salmon pie

Tell us a little more about the pie, please.

Feb 20, 2015
collioure in Wine

Question for the Board: Should we stop talking about Old and New World wine?

I could taste the dust in the Rufinas I've had.
I don't taste it here, but I buy the better reds here that emphasize ripe fruit.

Feb 20, 2015
collioure in Wine

Rioja sales reach new high in 2014 -- but dropped in the U.S.?

My taste has advanced, Jason. I had been buying riservas from good producers.

Feb 20, 2015
collioure in Wine

Michelin 2015 France

For many decades now (yes, that's five) I have understood that Michelin reacts slowly - to upgrade or to downgrade.
Michelin for hotels, Gault-Millau for restaurants. It's that simple.

Feb 19, 2015
collioure in France

Alsace wine matriarch Colette Faller dies

D'accord!

Feb 19, 2015
collioure in Wine

Rioja sales reach new high in 2014 -- but dropped in the U.S.?

I live on the Spanish border and no longer buy them. Not satisfying. Do buy Ribera del Duero's.

Feb 19, 2015
collioure in Wine

Question for the Board: Should we stop talking about Old and New World wine?

Well, I learned wine in the USA mostly on California wines in the 80s and now for 13 years I live in France and drink almost exclusively French. I can’t believe how well I drink here for so little money (tonight an award-winning Jurançon for $7) – I post that often, don’t I?.

If New World means forward fruit as in Australia, I‘d hate to lose that valuable term. However, California wine-making has so advanced in the last 25 years (best in the world now IMO) that it no longer seems New World to me, justly divinely WORLDLY.

French wine is supposed to be rustic? I don't taste that from my varied cellar, not even in the Santenay from Vincent Girardin (no longer making wine?), and Santenays are reportedly rustic.

Here in Roussillon it’s dry and dusty, but our better wines don’t taste rustic to me. To me Chianti Rufina also from a dusty growing area is rustic.

Thank you for the great question, Jason.

Feb 19, 2015
collioure in Wine

Willamette Valley

I'm jealous. Love Pinot, esp the dark berry ones from Or-Gunn.

Remember it's "Wi lamm it."

Feb 14, 2015
collioure in Wine

Nicolas Wine Shops

I have lived in France for 13 years now, and frankly I won't go near Nicholas any more. Just mediocre sélections IMO.

Feb 07, 2015
collioure in France
2

Need pairing help please!

I make shrimp scampi regularly now (lemon-garlic butter, no?). Suddenly it's easy for me to make and I love it. Best with white Burgundy IMO.
But with filet mignon alongside?
How about a half bottle of Chardonnay and and half bottle of Cabernet for two separate courses?

Feb 01, 2015
collioure in Wine
2

It is allocation season. What do you have coming?

Here in France I order mostly when the need arises though at the very best vineyards I also have to jump to the rhythm of release dates, and I do not order wines in the hot months. So in a way I'm on the same schedule as are you.
Next up - Pernand-Vergelesses from Rapet, Jurançon sec and moelleux from Cauhapé, Sancerre blanc from Roger, and Pouilly-Fumé from young Jonathan Didier Pabiot (the first bottle was soooh good).
My taste advances. "Life is too short for bad wine."

Feb 01, 2015
collioure in Wine

The state of wine drinking in America today

UKIP is for you!

Jan 31, 2015
collioure in Wine

Strasbourg - are these places any good?

The post is 4 years old.
??????

Jan 25, 2015
collioure in France

Strasbourg - are these places any good?

I have no idea why this ancient post is featured, but I will answer.

One winstub which I have not visited in ages yet managed to touch down there three times in one life is l'Ami Schutz on the quai de Petite France. Delightlful setting outside in summer. Good, hardly great food.

Jan 24, 2015
collioure in France

Telling Me Wine Names Rather than Generic Grape Types

Right, Jason, you live in California which is a unusual in this regard.
When you travel in rural Europe, for example, the restaurant wine info, esp as regards glass wines, is often not very specific, but they will bring the bottles to your table upon request.

Jan 01, 2015
collioure in Wine

Wine Pairing with Lobster Bisque?

Doubling down on Chardonnay. Not a wine I reach for often, but bisque is richer than steamed lobster.

Jan 01, 2015
collioure in Wine

Telling Me Wine Names Rather than Generic Grape Types

I don't think there's anyhing ridiculous about citing the grape variety first. That's what I want to know.

That generally allows me to narrow the choies and then I can ask which of the remaining choices the waiter or the house prerfers.

Jan 01, 2015
collioure in Wine

Wine Pairing with Lobster Bisque?

Meet power with power.
So I'm thinking a big Chardonnay (i.e., Meursault 1er Cru) or something marvelous from California.
Second choice Châteauneuf-du-Pape blanc.
Maybe serve the sea bass first because the Bordeaux blanc will taste like water after the big wine.

Jan 01, 2015
collioure in Wine

Need help pairing wine with a entree that has many flavors!

Good dry Riesling, big Sauv Bl (Sancerre), Chardonnay

Dec 23, 2014
collioure in Wine

Wine Pairing help for Christmas dinner party

You must first select the 2nd wine which must emphasize fruit to carry off the spicy gumbo sauce from one's palate. A fruity style of Zinfandel, a Beaujolais cru (Chiroubles, Juliénas), Gewurztraminer or dry Riesling.
The first wine cannot dominate the 2nd. A light Italian red before Zinfandel, for example. Rosé will work before any of the selections for the 2nd wine as will any of those light Italian whites I avoid like I do the plague.

Dec 20, 2014
collioure in Wine