goldangl95's Profile
20th Birthday Restaurant? Near Palo Alto
Food fine, more atmosphere places (assuming people are cool paying about $40+ pp):
Cascal (Mountain View)
Xanh (Mountain View)
Tamarine (Palo Alto)
Reposado (Palo Alto)
NOLA (Palo Alto)
La Bodeguita (Palo Alto)
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Martin's West (food much better than the above, more laid back pub vibe not so much loud, fun) (Redwood City)
How Is Our List
The one thing I see missing, that you may want to consider, is San Francisco is in the midst of an awesome Italian restaurant scene (including but not limited to):
Cotogna
Flour + Water
Perbacco/Barbacco
La Ciccia
As both Gary Danko + La Folie are French inspired, I would sub one of those out for the above.
Here is a recent thread on San Mateo/Redwood City and Environs (warning it's a summary of restaurant options - not so much a "the best" list):
http://chowhound.chow.com/topics/850140
Is my 2005 St. Supery Moscato stiil good to drink?
Checked cellartracker.com. Seems like it may have peaked, but it definitely has life in it, and worth a try. People are still holding/drinking it.
https://www.cellartracker.com/wine.asp?iWine=180781
Winery suggestions for Chalk Hill, Knights Valley and Dry Creek Valley?
Warning about Preston picnic grounds, (and I'm sorry to harp on this), but I feel it warrants saying. There are about 4 cats on the property, and they are shameless about climbing over the table, sitting on the benches, begging, sniffing the food etc.
I like cats, so with some shooing and firm nos, we were able to pleasantly co-exist.
Wedding wine suggestions?
Once you've narrowed it down to 5/6 choices, I would highly suggest tasting them yourself. Even if you are not a wine person, if you love food (which I assume you do being on Chowhound), you'll definitely be able to pick up differences between the wines.
Winery suggestions for Chalk Hill, Knights Valley and Dry Creek Valley?
A couple of threads with more suggestions:
http://chowhound.chow.com/topics/837109
http://chowhound.chow.com/topics/845944
Arnot Roberts in Healdsburg is another one you may want to try (appt only).
Cork or screw cap ?
I was talking to a winemaker a few months ago, and he said he originally started bottling his wine (white wine in this case) with screw caps, it was easier, cheaper, and this was a white that should be drank within a year or two anyway, so the aging issues didn't matter.
He had such an overwhelmingly negative response to the release with the screw cap, that he switched to corks. Apparently people had a negative reaction, and for whatever reasoning, or mind trick, it all lead back to people liking the taste better when it had a cork.
In the US, at least, many consumers associate screw caps with cheap wine.
Friday night and all day Saturday.
This is the right board for Sonoma.
1. The Marina (Chestnut/Union Street/Lombard) has nice boutiques if you walk North West you get some great views of the Golden Gate Bridge, A16 (Italian) is probably the best restaurant in the neighborhood Mamacitas and Tacolicious OK.
2. Not in this area, but not too too far away is Cotogna, also Italian, has excellent reviews atmosphere, in a casual setting. Quince next door is more formal.
3. The Ferry Building is a nice place to go (esp. Saturday morning farmer's market) lots of artisan food vendors, and pretty views of the Bay Bridge. Waterbar (seafood) and La Mar (Peruvian/Seafood) both are right on the water by there.
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Sonoma the town, has a few cute boutiques, but is pretty quiet besides the wine tasting room. There's a bookstore etc. so with a stretch you could fill the whole day. El Molino Central, (a drive or walk) about two miles North is a small place turning out unique mexican. In town and more formal, El Dorado Kitchen. There is also LA Salette (Portuguese.)
The Di Rosa art preserve is something to look into.
Wedding wine suggestions?
First, make sure your vendor or you have plenty of corkscrews for the wine. I once had an event that assumed that since I was providing the wine, I would be providing the corkscrews as well.
You'll want to offer a white wine and a red wine. Under $10 a bottle is hard, and I'm not familiar with big bulk producers on the east coast that are available, some general ideas:
1. New Zealand Sauvignon Blanc (a white wine), can be found around this price range (maybe a little over), I am partial to Matua but Kim Crawford is more widely available. It has name recognition, so people will understand and know what they are drinking. The other popular white wine choices are Chardonnay or Pinot Grigio, but it's pretty much impossible to find something palatable for under $10. If someone decides you HAVE to have chardonnay, Chateau St. Michelle makes an OK one.
2. Red wine is harder. Cabernet Sauvignon and Merlot are probably the most well known varietals. I believe Columbia Crest may make a Cab for around $10. You may want to check the producer "Bogle" makes OK red wines around this price range.
Australian Shiraz and Argentinian Malbec are also relatively popular and there are offerings in this price range. Not a big fan, however, of any of them in this range.
Kim Crawford wine
The bitter taste you were drinking (is probably just a guess) is what many people describe as a "grapefruit" or for me, mentally, I think of it as "citrus pith." Pinot Grigio is a high acid wine, and badly made, Pinot Grigio, can taste so sour it starts verging into bitter - with no other notes.
The high acidity is also present in Sauvignon Blanc, but, if it's decently made, it usually comes with much more other fruit (peaches, tropical fruit, warm fruit fragrance). Bad/cheap pinot grigio tastes like sucking on a grapefruit.
"Grassy" is a less obvious note to pick out at first (so sympathies to your husband!) but as you drink more wine trying to pick up the notes that sense of herbal/grassy as a taste separate from lime/lemon acidity will start becoming more apparent.
As a side note, drinking cheap, grocery store Pinot Grigio in college has made me irrationally hate Pinot Grigio.
First time in San Fran
Sam's or Tacdich is old school, as in the waiters, ambiance and to some degree food all invoke say the 1940s-50s.
Do French people drink foreign wines?
Slightly off topic, but I find this same problem/attitude is true in the Mid-West/Eastern US these days towards west coast wines. For whatever reason, California wine (and Oregon to some extent) is getting extremely expensive, plus, the demand within California and Oregon and through the wine lists, seems satisfactory enough for many wineries. As a result, many wine appreciators seem to have a very low/uneven opinion of California wines due to lack of availability and high prices.
I have finalized my Napa / San Fran Itinenary
I don't think robbery (e.g. pickpockets/grabbing purses) is what most people are afraid of. The must uncharitable thing to say, is people don't want to have to talk to or associate with people so noticeably down on their luck. The more charitable thing to say, is people don't want to deal with a potential verbal or physical confrontation with someone who is drunk or high.
Anyways, it is something to make a note of/warn visitors about if they're planning to walk to a restaurant. It's definitely not the same walk as walking from Union Square to Waterbar.
I have finalized my Napa / San Fran Itinenary
Somewhat agree. Though it is a city comfort level thing (FYI to the OP, you are going to run into this a little walking to Burbon Branch/Wilson & Wilson depending how you get there).
Not the same area, but we met some friends who had a hotel by Union Square, down at AQ. They decided to walk. It was light outside, and they still said they felt uncomfortable walking there.
SF Culinary Delights from a Canadian
Wonderful report! Second the uneveness of Atelier Crenn, but that the highlights can be amazing (and the desserts are incredible). Their wine program needs a bit of work, so I'm not surprised about the snafu.
Kim Crawford wine
Many great wine importers are actually located in Northern California. California has very liberal liquor/wine laws when it comes to buying and selling compared to many other states (partially due to its own wine industry creating lots of wine-os). Kermit Lynch, North Berkeley Imports and K & L Wines (though K&L I believe mostly import for their own stores) are the better known ones.
Your skepticism on California wines, sadly, is pretty warranted unless you are in-state. The wines are excellent, but the prices are going through the roof, and many of the great wines are not available on the east coast at decent prices.
Kim Crawford wine
Glad to have helped! Matua tends to have a little more acids, and little less tropical fruit notes that Kim Crawford. Will be curious how you like the others!
I do really think you'll like bone dry Germanic whites (rieslings, pinot gris, gewurtzaminer, gruner vetliner from Alsace or Germany or Austria), but they'll be pricier and its hard to recommend a producer as they don't produce in bulk quality the way NZ sauv. blancs do. Also, its hard to pick out the truly dry ones (e.g. little to no residual sugar) without help of someone who knows what is on the shelves.
I'll think about it . ..
Memorial weekend in & around Mendocino
I don't mean to be discouraging, but it's hard to find memorable food in the area. I do like the Little River Inn, somewhat pricey, but they use quality ingredients, if its a local bottle they sometimes don't charge corkage (or at least they didn't, don't quote me on that =P), and it's very satisfying food.
Red Wine for a Dr. Loosen Gray Slate Mosel Drinker
Roses are a good idea. Though, for me, personally they ended up being a misstep. For whatever reason, I personally dislike a huge majority of them. They are either have a sticky, sweet taste, or a dusty taste. For me, they tend to not have the purity of fruit with the added dimensions of floral/herbal and mineral notes that I love about Rieslings.
There are some exceptions, but I've found it a hard area of wine to navigate...
I have finalized my Napa / San Fran Itinenary
Aziza is nowhere near Union Square/Wilson & Wilson.
Lers Ros, Burmese Kitchen - are in a bad neighborhood. It's not a pleasant walk.
Waterbar and LaMar are doable if the weather is nice, they are a little over a mile away. While the ambiance on the water is nicer, the food isn't so much remarkably better than Farallon.
The Swedish princess has departed-here are her views.
Thank you for reporting back. Did you end up going to wine country?
Wine Recommendation 2002 Vintage
It's a commonly available Bordeaux blend that receives great reviews. Ten years is often the perfect point to drink a Cali Cab assuming it was made well, and assuming you like primary fruit flavors instead of the earthy secondary flavors that will be revealed as another ten years come along.
I would be very careful where you get this bottle from. 10 years is a long time, and wine is very sensitive to heat/poor storage conditions over time. Make sure you are going through a reputable place, and that there was some effort on the part of the vendor/site to ensure the bottle was stored properly, and will be shipped to you properly refrigerated (esp. this time of year). Exposed to one 80 degree plus day and the wine will very well taste cooked.
Wine Recommendation 2002 Vintage
Yes agreed with the Burgandy, but only if you have had Burgandies and liked them before, this would not be the time to try a Burgandy for the first time...as for many it is an acquired taste...
First time in San Fran
You forgot "SF." and really for a first timer, there isn't too much reason to go out to the east bay (except the warmer weather if it gets really cold).
Seafood:
Anchor + Hope
Waterbar (food isn't the best, but it is really nice atmosphere right by the water)
Fun, nightlife type areas with also good food:
From Union Square, down through South of Market, are the big box clubs. South of Market has huge apartment complexes, and the occasional good restaurant, but definitely doesn't feel like a walking neighborhood.
Marina (North side of SF) has a lot of bars, a very frat boy feel, tons of cool boutiques, and restaurants with slightly overpriced, but decent food and atmosphere. A16 is a highlight that way. Tacolicious and Mamacitas are decent.
Mission (South of Union Square): has lots of dive type bars and pubs. Very "hipster" feel. Tons of good food. It's a gentrifying neighborhood, so some people feel its unsafe at night, but I don't really feel that way. There's a lot of Mexican, but also a lot of good high-end places like Tartine, Range etc.
is there a suburb in the Bay Area .....
In Santa Clara, Cupertino/Sunnyvale, and environs, you get close but it's not like it is in say pockets of the San Gabriel Valley in LA, where it feels like you moved to another country.
Red wine with Thai Green Curry?
I've been thinking about this post, as I eat a lot of curry during the week and was curious about less traditional wine pairings. I read on a Ridge blog that the writer liked Carignane with Thai green curry. So the experiment:
The wine: Meli Carignan 2010
Alcoholic nose. First tastes on the palate thin, acidic, tannic with a spicy finish and some heat from the alcohol. As it opened up, dark fruits came through, but still dominated by acids/tannins/alcohol/spices. Suffice to say, not my favorite on its own.
The food:
Butter Chicken (medium spicy); The wine went very well. The cream in the curry helped make up for the thinness and marked acidity of the wine. The tomatoes in the sauce went well with the acidity in the wine. The spices in the curry complimented the spiciness of the food. The wine tasted better with the curry.
Thai Yellow Curry (medium spicy): This was the worst pairing of the night. The yellow curry spices did not go well with the dark fruits in the wine, the sweetness of the coconut milk was jaring against the acids and tannins. The spices in the wine and the curry clashed.
Thai Green Curry (hot spicy): Interesting contrast pairing. The green notes, and bellpepper, brought out the fruit in the wine, and the greens of the curry. The spices of the wine and curry melded. However, the end was still a clash with the sweetness of the coconut milk, and the intense heat of the curry, clashing with the tannins and alcohol.
Chicken Tikka Masala (medium): Went excellently, even better than the butter chicken. The more intense flavors of the Tikka Masala went well against the dark fruits. The cream was still there to cut the acidity and tannins. Tomatoes and spices of the curry went well with the wine.
End Verdict: With cream based curries, Carignane can be a nice pairing as long as the chili heat is somewhat in check. With sweeter, coconut milk based curries, the pairing looses its footing, especially with the milder, less assertive curries.
If NZ Sauvignon Blanc is Best Who's Second Best?
It really depends if you have a good wine store in your area or not. Sancerre (a french region that produces sauvignon blanc) should be available at any well stocked wine store. Ask for a rec for one that has more fruit, less grassy to start with.
American Sauvignon Blancs tend to be all over the place, some are tropical fruit-y, some are austere. I don't really have a great rec on that front.
Kim Crawford wine
Let us know how you like them! If you like the grassy, green apple taste try a Sancerre (French Region that produces Sauvignon Blanc). Also Pinot Gris (Alsace, Germany) or Gruner Vetliner (Austria) have that type of crispness while still having fruit.
And if you really like the green appley-ness (without the so much the accompanying sweet fruit) try Grenache Blanc or Albarino.
Fume Blanc is Sauvignon Blanc that was marketed under a different name in California (hadn't realized that myself for awhile)
Wine Recommendation 2002 Vintage
Any red wine preferences? I would say the Verite Muse from 2002 is a good pick based on what I know (I have personally not tried it). Though majority Merlot makes me question its age worthiness slightly. I wouldn't go with a shiraz, as its been 10 years since 2002, and I tend to be skeptical about how they turn out over time...
Are you sure you wouldn't want to do Champagne? For example:
http://www.klwines.com/detail.asp?sku=1060167
http://www.klwines.com/detail.asp?sku=1076573
Bordeaux varietals (cab, cab franc, maybe merlot) are probably your safest bet. 10 years is not quite enough time for Riojas or Brunellos. 2002 Burgandies, which would just be coming into their own around now, but not everyone likes Burgandies. . .
A Burgandy that might work:
http://www.klwines.com/detail.asp?sku=1012343
CellarTracker is your friend! I would definitely use it and see what people are saying about your intended bottle in the last year.
