ClassicWinesGuy's Profile
Question: Wine or Coffee After a Meal?
I'm working on an article and I would love to get some input from chowhounders. After you are done with a meal, do you reach for wine or coffee more often?
What are the factors that make you go one way or another?
Dried Black Mushrooms vs Fresh Shiitakes
I've done cooking with both and found that there are definitely mixed receptions. If i had to say though, I believe more people receive the black mushroom positively over the Shiitake...but it is darn close.
This is one of the 'up to your individual taste' type of decisions I think.
CW Guy
http://www.classicwines.com/accessories/gift-sets
Do you "cook" w/your microwave?
In at work I am pretty dependent on the microwave. I use it to heat up a wide variety of insta-lunch type items.
I don't know if I would consider that cooking though. In fact, if I had the time, I wouldn't even rely as heavily on the quick items as I do.
In case your curious, the place of business:
Wine Reviews - http://www.classicwines.com
Corked wine and etiquette
These matters of social etiquette can be very tricky indeed. I know personally I would have done what you did - just quietly accepted the corked wine so that the host could save face.
Similarly, if food is specially prepared for me at a restaurant or friends house, I accept it with a smile even if I don't love it.
ClassicWinesGuy
http://www.classicwines.com - Wine Reviews at Classic Wines
Why is a great wine great?
Very interesting question. I can only speak from personal experience, but a great wine for me starts before I even pick up the bottle. When browsing the isles of a wine shop, a great wine will jump out to me for some reason. Whether it's something about the bottle shape, or label, I have no idea. But if I pick up that bottle and read about the contents and everything sounds good, i'll take it home (Where the real test begins). After that, like others have mentioned, everything has to align to complete it's "greatness." If the right moment with the right people arise and we open the bottle, and it performs superbly, it has secured a place of greatness for me.
I know my explanation includes no tangible factors, but I think that's probably part of my point.
ClassicWines Guy
http://www.classicwines.com - Wine Reviews at Classic Wines
When the restaurant goes above and beyond what is expected
That's a good way to put out a fire. Perhaps they were indeed going through an organization crisis with the big new shipment. Tough to say. I hope for their sake that is the case, because continuously having those sorts of incidents will eventually get back to them in a negative fashion.
The cellar tour sounded neat though. A nice little touch to make sure everything was "cool" with you.
ClassicWinesGuy
http://www.classicwines.com
Help with this Winelist...
I'm constantly surprised by the unnecessary complexity of wine shipping laws, both in the U.S. and in other countries!
Uruguay Wine - Prelude or Preludia?
I've seen both! I guess it's a matter of translation.
rules for buying cheap wine (under $10)
I actually don't think there are particular rules of that nature. From what I've experienced, the best way to approach wines under $10 is to go brand by brand. Do a little research on a particular brand and then give it a taste.
Ultimately, with any wine, it's going to come down to personal taste anyway.
Cheers
Wine Reviews at Classic Wines
http://www.classicwines.com
Underground Restaurant Wine Lists?
One of our columnists loves Jadis in New York City. She says "This is hands-down my favorite space in the city. Lovely exposed brick, olde world lanterns, affordable yet comprehensive wine list and best of all - a little outside area that is small and cozy, yet looks out over a grassy courtyard so you get a sense of space. While all their food appears to be yummy, I recommend the cheese plate & especially their bowl of olives. They roll them in some sort of pesto situation that makes them delicious all on their own."
When I saw this thread, her strong recommendation came to mind! The full article is here - http://www.classicwines.com/articles/361/New-York-City-Winebars - if anyone wanted to read it. It's about the best little spots in NYC.
What's the best way to keep track of all this wine?
Actually I think that's a different classicwinesguy.
Flat Champagne?
Yea it seems like this could be a case of a bad cork or bad seal. Sometimes it just happens.
What's the best way to keep track of all this wine?
Up until recently I did the same as you - an actual physical spreadsheet where I tried to keep everything straight. As you mentioned, there can be certain complications with this. After that I used microsoft excel to keep everything in order. This proved helpful, but didn't have the versatility I was looking for.
Like the previous reply, I eventually ended up on cellar tracker. It is the only real tool I have discovered so far that can comprehensively handle this kind of data. I'm constantly keeping an eye out for similar stuff though.
ClassicWinesGuy
http://www.classicwines.com
Which would you prefer to try?
It would have to be the Hirtzberger for me specifically because i've heard good things about the vintage.
http://www.classicwines.com
Wine Recommendation - NJ or PA distributors [Moved from Pennsylvania board]
Considering the holidays, Champagne or sparkling white wine would be a nice choice. I personally enjoy varieties by Veuve Clicquot (and they have a good reputation too).
http://www.classicwines.com
