Who is out there in NYC distributing GOOD Greek wines?

This is just what I was told by a very informative friend not to long ago. I investigated a bit and found that this method of creating a spirit leaves certain types of harmful alchohols behind and so has been dropped from use to be replaced by distillation. With a company like Laird's, who makes products called "applejack" and 'apple brandy" I' wonder what the difference is. The Laird's website is unclear on the distiction as well.

Can some one out there draw a distiction between applejack and apple brandy?

There may be some pretty sophisticated palates out there, but I think tasting the difference is not so easy and not really the point of the whole thing anyway. Lots of the org. of biod. wines I've had actually have some real earthy flavors (read:funky dirty etc) in very lovely ways. The idea we have of organic products is often of cleanliness which can have a converse effect on wines. Wines that taste super clean are sometimes the product of lots of manipulation and intervention by winemakers. Hard to tell. I just like to support farmers and winemakers who are the best stewards of the earth.

There are plenty of producers out there who meet and surpass the requirements used to certify who do not actually go through certification, an therefore can't label organic. There are real financial reasons why this may be a difficult process for some to go through. I still would consider these to be organic wines with out getting into word play, but that is up to each consumer.

The sulfur issue is a confusing one. As fermentation goes along some sulfur compounds are created and can not be removed. Sulphur-dioxide is an anti-bacterial agent and can be added to wines that will be labeled "certified organic" as long as it does not exceed the limit the certifying board has chosen (a tiny ammt).

Poeple who shun 2-buck chuck are not snobs. They know a good deal when they see one, and that is just not a good deal. Buying the cheapest thing available is not an example of value, its just cheap.

I'm with you. The cost of an empty bottle, a label, a cork, somebody to put it all together and then fill it with wine, somebody to drive it from California.......how much money is left in that wholesale total for wine? Not much. This is an agricultural product people, not a coke.

Some of the reds suggested: Pinot Nero, Lagrein are right on the money. To me the BIG red suggestions : Primitivo, Nebbiolo, Aglianico seem problematic, like they may steal the show. A nice sturdy white like a Franciacorta (still or sparkling) may be an interesting option for your veal dish too. Maybe for your first course a good Soave (they are out there), or an Arneis.

The benefits of one stop shopping are not lost on me. However, at the price range laid out in the thread above you could shop at almost any good wine shop and get a great bottle of interesting wine and get good wine service as well, from the buyer or manager or some one who has actually tasted the wine and knows a thing or two about pairing. I wouldn't trade service and education for 2-buck chuck.

you got me. I made an assumption, considering the traditional appetite of the British for Champagne........thanks for the correction.

My question: As I learn more I find that Champs houses actually often have English names as principles on the labels. So should you "Frenchify" the pronunciation of these names because they are Champagne?

equivalent to KJ? That is a bit over the top. Cloudy Bay at least tastes like wine.

Yes!!!!! there is no other coffee than D'Amico's. Mine is Red Hook blend. Good at home or brewed at the source.