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Pairing advice please..Pasta, kale, garlic, cannaloni beans...

Sounds like Vino Nobile de Montepulciano to me!
Initially consider the ingredients you mention, kale and Canelli beans are typical Tuscan products, then follow.

Oct 29, 2006
travelxfood in Wine

What to cook with a gorgeous 94 Opus One?

I Completely agree with woojink that the Opus One with just few exceptions (Vintages 1980, 1996, 1997), is one of the most over-rated, over priced wines out of California. I regret to say that the 1994 probably be past its prime already, making the pairing question a waste of time, probably best to find a better wine to drink with all the wonderful grilled meat suggestions in this thread!
IMHO the only long living wines Cali makes: Dunn, Togni, Diamon Creek, and Ridge. The rest is history.

Oct 29, 2006
travelxfood in Wine

Patron Tequilas

My favorite for Margarita is the Patron Silver, however sometimes I use the reposado for added ‘complexity’ or if you prefer a little extra smoky flavor. Given the opportunity I’ll do with the Gran Patron Platinum—unbelievable stuff—but pricey and hard to get. Also, very important, I prefer the Patron Citronge much better than Cointreau or Grandma, it really makes a big difference. Just the thinking of this makes me wish is a little bit later on the day...

Aug 26, 2006
travelxfood in Spirits

Decant or not decant

I know decanting is one of the more traditional elements of formal wine service, and also one of the most controversial. I always assumed that decanting improves reds by softening tannins, especially with the Nebbiolo-based wines that we love so much; my wisdom is that young, brawny reds, such Barbarescos and Barolos, benefit most from air exposure; creating sort of a sweet spot, a time during which these wines can display added intensity and fragrance.. Aside the aesthetic upside -- nearly any wine looks more enticing in stylish crystal, what do you prefer? And also, do you do whites?

Aug 26, 2006
travelxfood in Wine