s

Strauss's Profile

Title Last Reply

3 men in Burgundy want it ALL. Need help!

VERY good Tips Tulip. If you don't mind me asking: why Aloxe-Corton. You seem to prefer it over other areas. (Senard and Voarick).

Jun 21, 2011
Strauss in France

3 men in Burgundy want it ALL. Need help!

Gaugry and the Monks sound like a very good Idea, we'll probably head in for either one: good tip, thanks!

Anyone know of an awesome butcher where I can get Charollais cote d boeuf to grill up for ourselves?

Jun 20, 2011
Strauss in France

3 men in Burgundy want it ALL. Need help!

weekend of the 19th. Better in July?

Jun 17, 2011
Strauss in France

3 men in Burgundy want it ALL. Need help!

Hi all,

Two of my friends and me will be heading to Burgundy this August. All of us are wine and food enthousiasts, and we're looking to do something special over the course of 3/4 days.

We'll be staying in the vicinity of Beaune probably.

Now.... I could just look up some wineries south of Dijon in the well known areas and book tastings, heck we'll be doing that anyway. (I have my Wine Opus sitting next to me as we speak) Also, we'll be visiting restaurants a plenty and downing enough Charolais, Canard, Foie Gras and Truffles to sink a battleship. Done and done. That stuff's all easy. (really I don't mean it as blaise as it sounds)

What kind of restaurant tips can the great community of Chowhound give us for a really new experience? What kind of special places must we go to get some really cool wine experiences? Where can we taste a vast amount of different burgundies without signing off on a kidney or two? We've eaten truffle risotto, charolais etc before: where can we get whole duck a la financiere?! Where is that butcher who'll serve us his tartare straight off the bone? Where is the domaine that will delight us with it's wares?

So dear community: SHOOT! Give us your best, your inside info, your shady foodstuff dealers who sell squiggly bits with maddeningly deep pinot noir?!

We love us some white burgundy aged in wood. I personally have a preference for New Zealand Pinot (slightly less acid, and more of the crazy foresty mushroomy flavors: or have I just been tasting the wrong Burgundy? I know, burgundy is a tough lover, difficult to find the right stuff!)

In short...... we want it ALL....and we're willing to drive anywhere between Dijon and Lyon to get it!

And we need help!

Sooooo...... HELP!?

Pretty please?!

I'll be posting a trip report if we get any good feedback, you can be sure.

Jun 17, 2011
Strauss in France

I've had it with fruit bombs

Tell you what: try some Bandol. Made mostly from Mourvedre they are massive and chunky. Very heady stuff.

Jan 02, 2011
Strauss in Wine

I've had it with fruit bombs

Buy Italian wine -> more Acidity, needs food. (very general rule of thumb, ask your wine merchant for more details)

Get a rustic South African in your house: The Wolftrap from Boekenhoutskloof is very nice (and CHEAP!)

Get your hands on some Swiss reds, dunno if they fit in the price range, but you're looking for the see through reds with wood. Lovely stuff.

Dec 31, 2010
Strauss in Wine

Anyone been to Tallinn?

Oh, and when you go to KF, do order the reindeer liver.

Dec 31, 2010
Strauss in Europe

Anyone been to Tallinn?

Go to Raekoja plats, which is the main townhall square, and shout for Karl Friedrich till someone points you to the restaurant.

Or go to this website ;-)

http://www.karlfriedrich.ee/

Old student of Bagatelle

I had some awesome vanilla ice cream there with black pepper and olive oil, amazing stuff. which was about 6 years ago.

They have some nice german and austrian wine too.

Enjoy!

Dec 31, 2010
Strauss in Europe

Belgian Potatoes?

Dec 31, 2010
Strauss in Los Angeles Area

If you were alone on New Years: what would you treat yourself to?

Ardbeg Supernova....... and a good book.

Dec 31, 2010
Strauss in General Topics

If you were alone on New Years: what would you treat yourself to?

A crazy expensive bottle of woody white Bourgogne + grillef lobster + clarified butter?

A Cote du Boeuf + Amarone ?

Foie Gras D'oie + Monbazillac or Sauternes?

Bowl of Epoisses + Tokaj honey?

Dec 31, 2010
Strauss in General Topics

How to give beef stew more punch?

Go crazy with the herbs (multiple bay leaves and lotsa rosemary). And before you dunk the meat, cut it up into inch cubes, fry IN BATCHES after dusting with flour, get the nice and brown, but not charred.

Dunk in a bottle of spicy wine.

And if you REALLY want flavor? Organ meat or blood. You don't need a lot.

stew for at least 4 hours, or better yet, leave to cool, open lid, and warm up the next day. Stew always tastes better the next day.

Dec 31, 2010
Strauss in Home Cooking

Belgian Potatoes?

Bintjes are DUTCH my dear. They were made by crossing Munster and French potatoes. Done by a frysian dude.

And forget the bintjes, of you want the real triple A Dutch potato, get Opperdoezer Ronde (the new ones are amazing)

Dec 31, 2010
Strauss in Los Angeles Area

Husband wants caviar tomorrow night - what goes with it?

poached egg, caviar and BONE DRY champagne (Brut Zero/Brut Nature, not Demi Sec or just plain Brut).

He'll be spooning the caviar, so in keeping with the 'DIY' theme of the meal, just serve up a large bowl of freshly steamed crab claws with some clarified butter.

Utter excess, and you get to eat with your hands: what ever could be better?!

Dec 31, 2010
Strauss in Home Cooking

Recco. for nice red to age a few years

The Cab from Schild Estate is amazing. Finished the last of the 2003 vintage my winery has a few months ago. It ages well. Buy up some of the younger Cab and watch it grow ;-)

Also, the Schild Shiraz is in the spectator's top 100 for this year. For 50 bucks you could nab a bottle of Shiraz and the Cab (if lucky), and thus educate your nephew as to the joy of the different grapes.

They are australian though, dunno if you can get them from your location, but thy do ship I think, and have an online store.

If you must have American, some of the valley ranges of the Ravenswood Winery I've tried (and liked a lot, especially the premium ones)

Also, K Vintners (Washington) is awesome, but difficult to come by: tried some of their Shiraz at a tasting.... very complex stuff.

Dec 18, 2010
Strauss in Wine

What is the Best Dessert wine?

The Vendage Tardives from Trimbach in the Alsace are also AMAZING.

Dec 18, 2010
Strauss in Wine

What is the Best Dessert wine?

Tokaj, the good ones (honey)

Sauternes are obviously very well known (Yqem etc), but you can get excellent dessert wines from Monbazillac at fractions of the price. Had some with Foie Gras in Paris a few months back, awesome.

Also, try some Black Noble, from De Bortoli. Australian red dessert wine HEAVEN. Really good stuff.

Never tried an Eiswein..... must do so at first opportunity.

Dec 18, 2010
Strauss in Wine