budnball's Profile
Do French people drink foreign wines?
Last time I was over, 2009, I did not know how to read French wine labels, and since none of my English family enjoy wine, I just don't bother.
Do French people drink foreign wines?
I drink what my pub crawling family drink when visiting. However, in the English grocery stores, there is lots of Aussie "plonk" on offer for £7-10. I don't do fine dining because I am usually there for Wimbledon which takes all my money, so I don't see wine lists. Aussie wine bottles stand out and are easy to spot in window shops or store displays.
SF Dine About Town Recommendations?
After several ventures with DAT, I have to agree that it is not that great a deal. Most places trot out something that doesn't represent the real kitchen. Campton Place for lunch was a treat as I would never have gone there and the food was wonderful, but it seems to me that DAT has lost its luster.
Just go for a place that you are interested in give it a go. I just would not limit myself with the DAT menu.
Do French people drink foreign wines?
nor would I. when in England, I drink stout and scotch. Wine can wait 'till I get home.
Do French people drink foreign wines?
Why would Yellowtail wines be sold at close to the same price in England and the US? On my last trip over in 2010, the only wine I recognized was Yellowtail and they seemed to in most grocery stores, and off-license stores. I guess tariffs are variable.
Do French people drink foreign wines?
As someone who lives in California, I see French wines at every price point in the local wine shops. At places like K&L it may be over 50%. It can't be anymore to send wine east as it does west, so the transportation cost seem like a push. Do you get more for €40 in France than you would get for $55-60 in the US? Is French wine just cheaper at all levels?
Do French people drink foreign wines?
Is there some government protection that French wine makers enjoy that allow them to export higher end wines, or any wine cheaper than they sell at home?
Just moved to Mountain View from New York. Help an east coast hound find his new favorite haunts!
Start with Castro Street and local places. Get your own baseline for ethnic food there first before ping ponging around the Bay for Pho, or Indian or Sushi. There is NO New York food here! None! It is only a California version and you will be disappointed. There is, however, Great Mexican food everywhere.
As far as the restaurants go, you will hear the same 20 or 30 names, and for the most part they earn their reputations. Give 'em a shot but don't try and do them all too soon. There really is a limit. Welcome to the left coast.
With and without food.
The OP has no issue. I am just finding that all the wine info about wine pairings seem to conflict with 'my' own reactions. In my best wine and food situations, the wine and food all blend and the taste off one thing becomes and affects the taste of all things. Since I have yet to develop the language of tasting, this is to me the best of the wine/food experience, and yet I can not describe it. The Chateauneuf was a wonderful glass after a Sauternes, and foie starter. An earthy red with a simple steak was all. And try as I may I could not describe, I could only enjoy. Kinda like the second glass of Champagne. And since I seem to be eating a lot of Bistro food lately, French wines seem to be cheaper by he glass at most the places in the Bay area that I have been to lately and the wine lists have gotten smaller. But as many say, this type of wine and food was married early on. We have food flavours that change pretty often in comparison and a perfect mesh is harder to come by.
Is understanding wine a talent, or can a novice oenophile learn?
One has also to be realistic about budget. I don't think you can learn by just drinking good wine, or just following someone's lead. You have to be willing to follow your own nose down a trail that may be a dead end, to get a feel for your own palate. You will buy bad wine on occasion. You will buy well recommended bottles that you may not care for. Your tastes will change. And at $20-50(my current limit) wine can be a pricey lesson. Remember to stay in your price comfort level.
With and without food.
I have been drinking wines outside my usual Ca. comfort zone and have come up to another issue. I have been eating at several "French Bistro" type restaurants and drinking only French wines. I had a CN--P with a steak frites meal last night. The wine was fine with the meal but I could not say what it tasted like. I mean if I was to make tasting notes, I'm not sure I could. The wine was full bodied, but after the first bite of food, the wine becomes almost invisible on the palate. It is easy to drink but hard to discern the flavour. It seems to me that when drinking wine with dinner or food, unless the wine clashes strongly, the flavour mutates into a "drinkable sauce" that blends into the food but loses its individuality.
I begin to understand the criticism of California fruit as not so food friendly, as they seem to stand apart from food, but few people will crack open a CnP for a lazy, kick your feet up, weekend quaff.
My question is, how to determine if a wine is food friendly or just for drinking? And besides sparklers, which do you think are really both?
Solo Diner - Seeking SF Recos for Tuesday 4/24
Can you book a single seat on Open Table? I thought it was two or more.
Standardisation in bottle sizes and shapes?
Would the Chateauneuf de Pape be considered a Burgundy type bottle?
Your take between Morton's SJ, or Forbes Mill in LG
The last time i went to Morton's was the last time I will ever go to Morton's! Simply put, bad food, poorly presented and crap service. One of the worst dining experiences I have had. This was a year before the notorious, 'no star" review.
Looking for a good Brandy Alexander
The Last Brandy Alexander I had was at Teatre Zin Zanni, about 10years ago. The were also making Grasshoppers
Palate Changers?
Whoa, I had not considered that. Double decanting, hhmmm. It does explain some bottles that seem a bit harsh at home.
Palate Changers?
You are so right about prices at vineyard wine clubs. A little homework and most can be found 15-20% cheaper. I don't think decanting is my problem as none of the tasting rooms i've been to pour from decanters. Ah well, Sparkling wine and port still tastes great.
Palate Changers?
For the past few years I have been buying in the San Jose/Gilroy/ Sant Cruz Mountain area, trying to support local vineyards. My SVB search took me out of my local area and I am ready to cut the local ties. Price per bottle is going up to $35-40 since I would prefer more complexity than I seem to get at the $20-30 level. However, what seems to taste one way at a tasting can be a different animal at home. I have access to many wine shops and wineries. That is not the problem. My palate seems to have gone haywire at present and I can't trust that what I buy today, I will want to drink tomorrow.
Palate Changers?
After a stint of drinking Sauvignon Blanc variations, Bordeaux Blanc, Sancerre, and Aussie versions, I feel like I have hit a wall. All my local reds now taste too..... Too fruity, too alcoholic, too sweet. Even some of my whites, Viogners, and Marsannes. Many are like low acid versions of orange juice, They go down easy enough but something is missing. I have cancelled all my wine clubs and am holding off on new purchases while I re-access.
Can drinking too much of one type of wine mess with your perception of others? Or perhaps drinking so much dry, flinty SVB, I should have a Palate cleanser period. I do not deny the possibilty that i have just been buying poor wine.
Amazing Dinner Options in Santa Cruz, CA?
Look up 515 Kitchen and cocktails. The menu may not seem upscale but the the food is great and cocktails are inspired! Also the BoonyDoon cafe can be up or down but they have a new chef which can only be good.
Help with wine and sparkler selections!
I would lean more toward the white and sparklers and ease back on the reds. My last party of this type left me with several open reds and a few unopened sparklers, but no whites at all. People feel more comfortable walking around with white wine. Spillage is an issue and specially in someone's home. No one wants to be responsible for that ugly purple stain.
White Wine Sangria Recipe for Smaller Amount
For one bottle, I use about a half cup of cut fruit. at least one with acid, tho I found lime to be too strong a flavour. Easy on the pineappIe also. I always have a bag of pomegranite seeds and add for color. Add about 1/4 cup of simple syrup. and muddle a bit to release fruit juice. A shot of brandy or light rum if you please, or not. stir. I will then spoon a table spoon of mixture into wine glass and pour chilled wine over. Experiment with left over bottles. It is hard to make a bad one tho easy to make too sweet.
White or Red, Which Would You Jettison ?
There are those strange Aussie Shiraz sparlkers, but they take some getting use to.
White or Red, Which Would You Jettison ?
Hmm. I think if sherries are whites, then ports must be reds.
White or Red, Which Would You Jettison ?
Yep. It was about 50-50 till you brought up the bubbles.
