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craig_g's Profile

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Good places for crabs in NYC?

Hammer and Claws was incredibly fun last year and very well run.

Aug 08, 2012
craig_g in Manhattan

vintage discrepancy on label vs cork

I've seen this type of thing occasionally, usually in Burgundy, but much more commonly with the wrong vineyard. I agree with you as well.

Aug 01, 2012
craig_g in Wine

What is the difference between these two ALMOST identical white Burgundy wines?

The $400 price tag was for Domaine Leflaive's Chevalier Montrachet, not the Clavoillon.

Jul 24, 2012
craig_g in Wine

Review: 101 Taiwanese Restaurant in Flushing

Were you able to order Whole Fresh Cod With Putz with a straight face?

Apr 03, 2012
craig_g in Outer Boroughs

Birth Year Wines

I'd just add to this that with a vintage like 2009 in Burgundy, it's VERY important to taste before laying the wines down for 20 years. I was there right before you were and most of the winemakers we visited opened a range of 2009s after showing their 2010s. Some will definitely be classic wines to put away, but many (even from top producers) were overripe and may fall apart in the way so many 1990s did.

Feb 14, 2012
craig_g in Wine

Ambadi White Plains

Just tried it for the first time and curious what others think. I got a Pau Bhaji and while it was nicely seasoned and prepared, I did not expect the bread served with it to be slider rolls! That seems incredibly lazy to me, is that typical of the place?

Food stalls on the corner of Maple and Main street Flushing?

I loved the chicken itself, and the rice with pork sauce that came with it was excellent, but I could have lived without the rest of the platter.

The three treasure dumplings (I assume that's what I've been ordering off their English menu as "dumpling with three mixed meats") are indeed great and made to order. Any other recs from Sister Zhu? What's that "vegetarian Chinese burrito type thing" called on her menu?

I really hope this mall succeeds.

Jan 20, 2012
craig_g in Outer Boroughs

Puntarelle in Manhattan

Northshire Farm has it, although I don't know when the season is. They're at the USQ Greenmarket Saturdays.

Jan 16, 2012
craig_g in Manhattan

Wine for a traditional chinese dinner?

This is a tough menu to pair. Looks like bubbly to me too. Off-dry riesling for the sweet and sour rib, and maybe something like a moscato for the 8 treasure rice. If you want some red you could do Burgundy or Rhone with the pork.

Jan 13, 2012
craig_g in Wine

Is it appropriate to bring a winemaker's wine to share when going out to dinner with them?

If it's an older example, one the winemaker might not have much of left, I'm sure she'd appreciate the opportunity to check in on it without going into her own stash. I've had plenty of dinners with French winemakers where people brought their bottles and they were appreciative of a chance to check their development and talk about the vintage conditions. I wouldn't bring a current release.

Jan 10, 2012
craig_g in Wine

Cooking Wine - 1990 Chateau Lafite Rothschild!!

Never thought to ask!

Jan 05, 2012
craig_g in Wine

Cooking Wine - 1990 Chateau Lafite Rothschild!!

Makes sense for the dregs of the reds but man--can't imagine not finishing '85 Leflaive Batard!

I had lunch at Mugneret-Gibourg a couple of years ago and the main dish was Madame Mugneret's boeuf bourguignon, which was terrific. We asked what wines she used and the answer was Nuits St George Chaignots 1996, Vosne Romanee 1985, a Ruchottes (forget vintage) and possibly others I don't recall. Overkill of course, but man was it a good boeuf bourguignon!

Jan 04, 2012
craig_g in Wine

Advanced Certificate Wine Course in NYC - WSET or American Sommelier?

For those goals, WSET for sure.

Jan 04, 2012
craig_g in Wine

Salted butter from Brittany - can it be purchased in NYC?

I am not sure which brand but I've bought Brittany butter like this with large salt crystals at Fairway (W 74th) within the last year.

Dec 26, 2011
craig_g in Manhattan

Where to find Nduja?

Yep, they had it at Murray's at Grand Central this morning. Not cheap obv.

Dec 22, 2011
craig_g in Outer Boroughs

Where to find Nduja?

They did the last time I looked, which was about a week and a half ago--did you ask if it was just temporarily out of stock? That was GCT Murray's.

Dec 16, 2011
craig_g in Outer Boroughs

Salumeria Biellese

I've never found them to be rude either, but neither are they the least bit helpful. I've been a dozen times to buy assorted cured meats, and every time the conversation goes something like this:

Me: I'd like a pound of prosciutto, a pound of cacciatorini, and, um...what kind of salamis do you have today [having seen the dozens listed on their website]?

Counter guy: Hot and sweet.

I really just don't get this--I've never been at a place that had such a gulf between the quality of the products on offer, and the apparent complete lack of pride in them or interest in explaining what they're about. I still shop there because the products really are great but I wish I knew how to get any more out of the experience.

Dec 16, 2011
craig_g in Manhattan

Orange Wine in NYC

Orange wines are *white* wines made with extended skin contact; the skins of even white grapes contain some pigment that, over time, ends up in the wine itself.

The red tinge in rose wines comes from red grapes, either because all of the juice is fermented with a brief (couple of days) skin contact, or because some light-colored juice is "bled off" (saignee) immediately after pressing to concentrate what remains.

In that sense it's not crazy to call the processes opposite. Orange wines get their dark for white wine color from long skin contact; roses of red wine get their light for red wine color from short skin contact.

Dec 14, 2011
craig_g in Wine

Wine like Lambic

The only point of comparison I can see between Trimbach and lambic is that they're both delicious.

I've found Lambrusco (don't laugh--there are some VERY high quality ones coming into the US market these days) can fit the same place at table as lambic.

Dec 01, 2011
craig_g in Wine

Need good place for lunch after cooking class in Williamsburg

Williamsburg is a pretty big place. Can you let us know some idea of what area, how much you'd like to spend, and any particular kind of food or scene you have in mind?

Nov 29, 2011
craig_g in Outer Boroughs

Y" d'Yquem

Sure--I'm just wondering who the Americans calling it "Chateau Y" are:)

Nov 01, 2011
craig_g in Wine

Y" d'Yquem

I don't know any American collectors who call it anything other than Ygrec.

I like Ygrec, but it's very different from Graves blanc. On the nose it usually resembles Yquem, which can be jarring when taste it and it's dry. Generally heavier and richer than Graves blanc so it doesn't quite fill the same role at the table.

They do age great--I've had vintages back to the 1960s (first vintage was '59, which I've seen but never tried) that were still cruising along.

Oct 31, 2011
craig_g in Wine

TN: A Chateau Musar Vertical (2003-1966)

Great notes. Musar is my favorite wine to blind people on. I did that with the '66 and people thought it was Rhone, Piedmont or Burgundy with age guesses ranging from the 50s through 80s.

Back vintages other than the most ancient are available at very reasonable prices in the secondary market, even though the wine is fairly well known.

Oct 10, 2011
craig_g in Wine

Wines with biggest rating differences!

Charles,

I make my living in the wine auction business, and I would make one comment: if you purchase a wine for investment, you're making the statement that either the producer (if you buy on release) or every other participant in the auction market is not just wrong, but SO wrong that you can overcome the buyer's and seller's commissions, cost of dealing with physical inventory (insurance, delivery charges, cellarage, and risk-free rate of return).

Obviously, I think the auction market is a great place to buy and sell wine; otherwise I wouldn't have this job. But I have great reservations about anyone's ability to buy wines everyone knows about and lock up a profit.

Sep 16, 2011
craig_g in Wine

Wines with biggest rating differences!

Yep Jason--for me if I see Parker rate a Bordeaux from the 70s or 80s in the 81 - 87 point range, I know it'll be a good honest claret, probably not too intense, but complex, tasty and one that I'll be very happy to have in my glass, especially at the price it'll trade for with that rating!

Do you mean that your palate and his align more in the northern than southern Rhone? I find I can't rely on him to match my preferences in either. In the north, I find the wines he likes to be generally too syrupy and overoaked (an issue for me everywhere), and I think he does not have a great track record in evaluating the longevity of wines that age on their acidity--look at his drinking windows for Gentaz, for example. I find it hard to take seriously scores like 88 for both the '93 and '92 Chave, and 89 for the '91 vintage--sadly for me, the market has disregarded that one!

For the south, I find that almost every wine he champions other than Rayas and Bonneau is a one-dimensional, overbearing monstrosity. I'd be curious to see how he'd rate wines like the '78 and '90 Rayas today, which I think are fabulous but red fruity wines with high acidity aren't exactly in his wheelhouse these days.

Sep 16, 2011
craig_g in Wine

BYOB Etiquette Question

It's not poor etiquette at all to take it back. I've done this myself in NY, although not often--usually just with Madeira.

Having said that, consider whether it's likely to still be good by the time you drink the rest of it, especially if that's going to be the next day, and if it's a place you go to often, whether the gesture of offering it not just to the sommelier but for the chef, other somms, waitstaff, etc. is likely to help you towards "friend of the house" status.

Aug 23, 2011
craig_g in Wine

BYOB Etiquette Question

Tip generously anyway. Corkage fees go to the house, not the server.

Aug 23, 2011
craig_g in Wine

What, If Anything, to Have with a 1971 Gewurztraminer Beerenauslese?

Guntrum made decent 1971s, but I've only had rieslings. At age 40 it probably isn't too sweet. I'd just pair whatever you'd do with a younger off-dry Gewurztraminer.

Aug 23, 2011
craig_g in Wine

Whiskey please

Post Office in Williamsburg has a good list, mostly rye and bourbon. Also good deviled eggs, grilled cheese and an awesome chicken liver and bacon sandwich.

Aug 18, 2011
craig_g in Manhattan

Apiary - tasting menus

I've done the tasting menu many times and always been happy. You should know that it's not a different set of dishes, though, just a progression of a bunch of things on the menu served in smaller portions. So if there's a lot of stuff on the menu you want, go for the tasting menu. Otherwise order a la carte.

Personally, I think it's worth a trip from anywhere in Manhattan.

Aug 10, 2011
craig_g in Manhattan