tacostacoseverywhere's Profile
Request: The most mineral and nonmineral wines
What a well written, thoughtful response. Thanks for taking my question seriously! I have a couple of questions, but unfortunately no time to suss them out right now... will attempt to do so later.
Request: The most mineral and nonmineral wines
I read that article last year, too, and found it interesting. That said, for whatever reason, those fruit-yeast reactions do tend to culminate in aromas and flavors that evoke a specific place--hence why we're able to have a discussion about Loire chenins vs. Mosel rieslings vs etc etc etc.
What I'd be interested in is figuring out why the fruit from a specific area tends to react to the yeasts (which are themselves often indigenous to that area) in a way that is so transparent and evocative. Despite the contradictory scientific evidence, it's hard to deny that for whatever reason, terroir exists as a component of wine. Well, as a component of well made wine, anyway. Ideas, anyone? *grin*
Request: The most mineral and nonmineral wines
Agree with WineUnleashed on the Chenin tip, M.L. with the Muscadet rec. For whites, would add Chablis, German riesling, esp. from the Mosel, and Gruner, esp. from Kamptal (Wachau tends to be a little less austere, so the minerality wouldn't be as clearly expressed). For reds I agree with oolah--how about Chinon? Maybe I'd add Monsant from Spain? Those stick out in my mind as fairly mineral appellations at their best.
Wine Pairing with Grilled Lobster
Bill--denis jeandeau makes some really great p.f., as does roger lassarat. BTW, we are talking about Pouilly Fuisse, not Pouilly Fume, right? The ones I am talking about are pretty rich Chard-based wines (if not as rich as Meursault, Chassagne, etc). I've read enough of your posts to know that that you know that, and it may have been an honest oversight.
To Wine Unleashed's point-- that's exactly why I recommended Chablis, because of the high acid levels as a counterpoint to the richness of the lobster. If you think that Meursault isn't buxom, I'd be interested to know what Meursaults you've been drinking. Now, if you read my first post, you'll note that I actually first recommended a Chenin based wine such as Savennieres or even Coteaux du Layon, both of which are vibrant, bright wines with a fair amount of richness. Chablis was my secondary rec, only because I thought the other Burgs mentioned were a touch rich for the preparation described in the OP--simply grilled with evoo, salt, and lemon, as opposed to some more classically butter-intensive preps. After a short discussion with BH, I switched to a Pouilly Fuisse, a little further up the richness scale, but I maintain that Meursault and chards of its (wonderful, to be sure) ilk are maybe a touch rich for the preparation, and good Meursault is more expensive than the OP wanted to spend.
What do I do with pork cracklings?
We always serve them with the cue as a crunchy garnish... or with just about anything as a crunchy garnish. mmm... cracklins
Pinot from Chile or Argentina?
I've enjoyed (to my surprise, truthfully) Alamos Seleccion Pinot--classic style, instead of syrah masquerading as pinot. On the more expensive side of things, Cono Sur's Ocio bottling is also quite good, made from some of the oldest Pinot vines in Chile. This is a more muscular style, which isn't really my bag personally, but it's well made for what it is.
Wine Pairing with Grilled Lobster
I can see that vis a vis mouthfeel--Chablis can often be quite steely. Truthfully, my first rec (Chenin) is what I would be yearning for if it were my dinner. I just find that most Meursault at the price point he's looking for will often be flabby and overblown. What about a Pouilly Fuisse? Interested to hear your thoughts, Bill.
Who has the best Thai in Raleigh?
Agreed with Suzy Q... and also second Aeron75's Thai Villa rec. Both are authentic and delicious, and the folks are really friendly at both places.
new deli in Carrboro
I think they're trying to open at the beginning of next week, provided that all health inspections go according to plan.
Wine Pairing with Grilled Lobster
I like a medium dry chenin blanc with lobster. Maybe from S. Africa, maybe Savennieres? Baumard's '04 Savennieres has the body and acidity to hang with the richness of lobster, but is focused enough that it won't overwhelm the lobo's delicacy.
Also agree with french chard recs, esp. those less oaked. I think that Meursault would be too much rich-on-rich myself, but it is certainly a classic pairing. What about a 1er cru Chablis? You could get a pretty high end bottle for under $30.
If you had $50 to spend on Champagne, what would you buy?
Thanks for the heads up! Am taking delivery next week.
Best Huevos Rancheros in Durham/Chapel Hill?
no, it's the one in the big mexican grocer. they also sell tortillas by the pound.
If you had $50 to spend on Champagne, what would you buy?
fussy-- grognet's availability is currently limited... i think the scope of bruno's sales are the extent of its availability-- ie, the triangle area, nc. since i happen to know you're from around there, that makes sense, doesn't it? that said, if the OP DOES live around here, I agree, grognet is magnifique.
Would add Pierre Moncuit's Hugues de Coulmet Blanc de Blancs NV to the list, as well as any Jacquesson you can find.
Laurent-Perrier's Brut NV used to be found for that price point, although less so these days.
Second Duval-Leroy. If you can find 96 DV for under 50, let me know where--i'll buy a case right now.
And for crizakes, stay away from VC. nasty, repugnant stuff. should barely be allowed to call itself champagne.
Best Huevos Rancheros in Durham/Chapel Hill?
second that. would also add el superior in Durham.
Raleigh - Sat. Lunch w/ College student
Duck and Dumpling's great for lunch-- pan-asian, well executed, nice ambience. Porter's might be another thought-- good burgers, kinda upscale pub-y.
Rabbit in Durham, NC
Second Cliff's in Carrboro. It'll be fresh if you get it from him, too.
Durham, North Carolina
Hey, maybe I should give it another try... I do miss the burger! I am an unsavory character, so maybe that was the problem... *grin*
Durham, North Carolina
i agree with both of rockycat's points, with one caveat-- the service at the Federal is so surly, it's bordering on combative. Not even a kickass burger like theirs is worth the attitude, as far as I'm concerned. I believe if you do a search on them, you'll discover a post some time ago from ChapelWill that echoes this sentiment. As an alternative to Fishmongers', I'd recommend Blu Seafood at the intersection of 9th and Markham for simple, fresh preparations. Would definitely also note TheRoy's reference to the earlier deleted posts. Piedmont is my fave restaurant in Durham; Rue Cler is excellent as well--3 course $25 prix fixe, which is pretty cool; and would definitely second (or 3rd) the recs for Watts Grocery's lunch. And reiterate that you should stay the hell away from Elmo's.
Insofar as TexMex, BryanZ has it pretty much nailed-- TexMex options are lacking at best. Authentic Mexican taqueria fare, however, is some of the best I've had anywhere in the US. In particular El Superior, Los Comales, and Taqueria Mirandas get my vote.
Former Boston-based Hound returning after extended absence... where to go?
Those actually both opened before I left, and I enjoyed the latter immensely. Had mixed experiences as Salts, but perhaps the new ownership has revitalized it as you say!
Former Boston-based Hound returning after extended absence... where to go?
Hey all--
I moved away in 2002, and have been back only a few times since. When I come back, I generally hit my old faves-- Parish, Central Kitchen, Chez Henri for Cubans, Troquet, to name a few. The only "new" resto I've eaten at is Rendezvous in '05, and that was 'cause I used to work at the Blue Room. What has opened in the past few years that is noteworthy? Don't necessarily want to spend a fortune, but a couple of suggestions for dinner would be great. Looking for well-executed food, an interesting and eclectic winelist, relatively laid-back vibe.
Guinness Beef Stew Pie
I think a regular pie crust'd be fine, but I can tell you that I made it with the puff pastry and it was silly good. Granted, that's not just because of the pastry, but it sure didn't hurt. --mps
Convenience store dining in the Triangle
seriously? A Merritts BLT in August, when they're using local tomatoes, is close to heaven. I've never had anything else, but who needs to?
Ricotta Salata (what to do with...)
It's a fantastic salad cheese. I like a winter greens salad with walnuts or pecans, some sort of sweet-ish vinaigrette (think citrus and honey), and some roasted beets... shave the ricotta salata over the top and toss. also a great finisher for pasta, although as you discovered, not really a melting cheese, more of a final touch as it goes to the table. i like to use it in place of parm/pecorino when i'm not worried about melting, or if i want a touch more texture to whatever dish i'm finishing.
Any successes pairing wine with spicy Mexican food?
Gruner Veltliner, German Riesling, Pinot Gris from Alsace or Alto Adige... anything with lots of fruit and lots of acid. Agree 200% with the Champagne rec as well. Red is tough; Bill Hunt has the right idea, although his caveat is spot on as well--low alcohol zins are few and far between these days. I've had some success with Spanish whites, too... something along the lines of a Rueda or still Penedes.
Charleston: 4 nights, 9 possibilities!
Would scratch Charleston Grill as well. Excellent service and wine list, average food. Too pricey to be just average. Would add the Ocean Room on Kiawah for the "weekend rounds", an a propo analogy for Charleston. FIG is on my list of lifetime top five meals. Peninsula is excellent as well. Would also add Al di La in West Ashley.
Favorite Triangle-area bartenders
Lantern's bartenders, I think, are hands down the best in the Triangle. Rick and Kristen (if she's still there) are smart, efficient, and quick witted, and they both make a MEAN drink with a full bar in front of them. They also have a great handle on the wine list and menu, which doesn't happen as frequently as one might think.
Birthday dinner with friends in Triangle
Agree that Piedmont has some work to do on the service front, and also that the food is pretty damn good. I have to say that I've come away much happier from Piedmont than from Nana's recently--and I have to respectfully disagree with suse in that we haven't spent nearly as much money. My vote for a party of this nature would go with them. We had a party of 8 there, with some vegetarians in the mix, and had a blast.
To the point on Acme-- my wife and I ventured in for dinner about a month ago for the first time in awhile and were pleasantly surprised to say the least. One might even say blown away. While I wouldn't put Acme back in the pantheon of the creme de la creme of Triangle restaurants, it was a marked improvement over 18 months ago (the last time we were in).
Gotta go negative on S. Rail. Not impressed at all the times I've been.
Herons, Fearrington or Magnolia Grill?
Bonne Soiree does not have a website. The food is very old-school, but as mentioned, in a polished, reverence for classic technique sort of way. (ie, not a bad thing.) I don't know that I'd put it on the level of the Inn at Little Washington, as previously mentioned, but certainly very good as far as this area is concerned. I'm not positive that they do a tasting menu, but they tend to be very accomodating of other requests, so who knows?
Avoid Fearrington at all costs. Well, let me rephrase. By all means book a room there--some of the most luxurious accomodations I've experienced-- but the restaurant is barely a shadow of what it once was, despite its reputation.
Agree with the rec for Il Palio, on the other hand, which has been resurrected recently at the hands of its new husband-wife chef-sommelier team.
Haven't been to Four Square in awhile, but I'm surprised that it hasn't yet made this list--has it gone downhill? I've heard nothing but good things from friends who have been recently.
Have not, on the other hand, heard such rave reviews on Herons, though I can't comment myself.
Your favorites wine quotes/sayings?
Not necessarily a wine-specific quote, but i think it certainly pertains...
"Temperance, like chastity, is its own punishment."
Consome de Borrega in the Triangle
Hey all-- While I love riding out to Buckhorn on the weekend and hitting Taquito D'Oro's long line for delicious consome de borrega, I keep getting a yearning for it during the week, especially on the yucky rainy days we've been having of late. Is this something like menudo that's only available when people have time to cook it; ie, on the weekends? Or does somewhere around here have it on a more regular basis? Admittedly, I haven't looked as hard as I might before consulting my fellow hounds, but hey-- that's what this is for, right? Oh, and if you haven't made the journey out to buckhorn for the market and the taco truck glory that is taquito d'oro, you're missing out. Happy Belated New Year...
