originalfig's Profile
Wine pairing recommendation for A. Bourdain's marrow bone last meal
I concur totally. I think the fruitiness of a Beaujolais Cru (especially the superfruity 09s) risks overwhelming the food, though I don't think it would be bad. Just keep in mind that the lower acidity of the 09s might make wines from this vintage clash with the lemon/caper dressing.
Unoaked Champers will have the acidity to cut through the rich marrow and stand up to the acidic dressing, the yeasty notes to harmonize with the toast, the intensity to stand up to the dish's assertive flavors (plus the delicacy not to overwhelm them). On the grower side, RH Coutier does a good job w/unoaked juice at around $40, and Gaston Chiquet's low-dosage 2002 (a blend of Pinot and Chard) is a bit pricier but would be lovely (and is also unoaked). It has a leesy richness that I think would be spectacular with the dish....
TN: A Chateau Musar Vertical (2003-1966)
Reviving this thread to point out to all who were intrigued by Zin1953's post and the subsequent discussion - There's a lovely article in today's New York Times on the wines of Musar, here: http://www.nytimes.com/2012/04/04/dining/chateau-musar-makes-wines-in-lebanon.html?src=twrhp
Champagne with steaks for NYE?
Champagne is maybe the planet's most versatile wine, when it comes to food pairing, and a full-bodied rosé will stand up nicely to your meal. Its crispness will cut the fat of the meat (and the creamy Bernaise, if you do steaks) really well.
Alternatively, you could also think about getting a split (half bottle) of a lighter Champagne to have as an aperitif and with your seafood course, and then a half-bottle of red to go with the entree.
Pairing for Za'atar and Pistachio Crusted Poussin with Quince and Rose Jam
Hi - How will the poussin be prepared? If it's a method that adds a lot of flavor (roasted w/skin on, for example) I think an aromatic, low-tannin Pinot Noir will actually work beautifully, especially since the jam will be on the side.
A nice cool-climate Pinot will have floral and herb notes that will work really well with all the herbs in the aromatic za'atar (oregano, thyme, etc.) as well as the rose notes in the jam. Also sumac (in za'atar) has a slightly bitter quality to it that will harmonize with the tannins in the wine.
Burgundy would be nice - the cooler, cheaper '08s will work well here - or something from the Sonoma Coast or Carneros. I'd avoid powerful, very fruity and dark Pinots - Russian River Valley big guns like Williams Selyem etc - better a more delicate style, to keep from overpowering the delicate meat.
Take-out/delivery options in Lower Haight/Hayes Valley/Nopa
Mazzat, on the corner of Laguna & Fell, has really good Lebanese fare.
What was the one knife or knifes you regret buying?
Oh! That sounds easy. Cool. I'm gonna try it out, thanks for the tip!
Starving for BBQ
Just saw an alert from Tasting Table about a new BBQ place in the Mission called Southpaw. Chef is authentically southern and has also worked at Delfina and 25 Lusk. But the menu looks pretty homey. Link: http://www.southpawbbqsf.com/
TN: A Chateau Musar Vertical (2003-1966)
Ah, Kefraya! I have not had it in years. I first tried it in New York maybe 12 years ago, before I knew much about wine. But I knew that I liked it. Then I drank it all the time when I lived in Chicago, an absolutely fantastic Lebanese restaurant in Lincoln Park called Maza had it on the list and I became enamored of and intrigued by it. They carried the basic red (called simply Chateau Kefraya) but I later tried the Comte de M, which is their top cuvee. Beautifully made wines. Not as idiosyncratic (read: occasionally funky/volatile) as the Musar, which makes them a better bet on a wine list perhaps and slightly less thrilling. But very seamless and pure, with real terroir, if occasionally somewhat pruney. Also, very reasonable! I think Comte de M is around $30 (though sadly I never see it here in San Francisco) and the entry level red around $15.
But if you see Kefraya in Sacramento that must mean that there is a CA distributor. I am going to sniff this out....Thanks for the inspiration.
What was the one knife or knifes you regret buying?
Thanks coyboyardee, I should have read through before I responded. At least it was a bit comforting to know that it appears to be a common problem, even with far pricier knives than my (all things considered) fairly crappy Global.
I am not handy with power tools (although I wish I were) and own not a one. But I am going to keep my eyes open for an opportunity to sand down that spine somehow. (Although since getting my new knife the Global has been much neglected, I almost feel bad for dumping it so abruptly and thoroughly....)
Recommendations for Restaurants Near Ritz Carlton and Palace Hotel with Great Wine Lists
Okay, I'm sold! Just went to order it from a shop in Oakland, but they have a minimum order of four half bottles. This will be a holiday treat to look forward to, yay. I will do some more sleuthing tomorrow. Thanks for the inspiration.
TN: A Chateau Musar Vertical (2003-1966)
Super write up. Thanks for posting about what sounds like a terrific event. I am in the latter camp and am happy to see Musar getting some love. I think they're extraordinary wines at the top end and often deliver really good value, and always real character, at the intro level.
One of my summer discoveries was their inexpensive Cuvee Rouge (about $15). I had the 07 with grilled local mackerel. It turned out to be the unexpected pairing hit of the night, working much better than the whites on the table. The oily, charred fish more than stood up to the wine, which had juicy acidity and smooth tannins - plus almost a salty note - that worked incredibly well with the fish.
TN: A Chateau Musar Vertical (2003-1966)
I suspect that the 03 is the current vintage. They are known for extended bottle age (for the top cuvee) -- at least seven years before release.
Do wine bottles have a standard neck size?
Oops, meant to type "6 mm" not "cm". (Now that would be a very tightly fitted cork.)
Do wine bottles have a standard neck size?
Hi - Cork sizes vary widely. Most are punched (cut from the bark) at a diameter between 22 and 26 mm. Lengths vary even more-- typically between 33 and 54 mm. The length and width need to be the right ratio for that particular bottle in order to assure the best seal.
Even after a cork is punched, pressure and moisture affect its size significantly. So, a cork you've kept in a drawer for six months might no longer fit the same bottle well-- it may have shrunk too much. You're better off resealing with a wider cork that you have to work hard to insert.
Also, related tidbit- corks typically surpass the bottleneck by 6 cm prior to insertion. They're then compressed up to 33% in order to insert them. This creates the best seal (compressing a cork more will damage its cell structure and compromise the seal.)
What was the one knife or knifes you regret buying?
If you are interested in a carbon steel knife but don't want to spend for it, it's worth keeping an eye out in thrift stores. Because they rust and blacken easily, many people don't realize that there is often a fantastic knife underneath its sorry-looking exterior.
I picked up a carbon steel boning knife at a thrift store when I was in college (many years ago!) for a few dollars ($4 or $5, I think) and, once cleaned up, it became one of my favorite knives. It requires a little more maintenance (water is not its friend) but it gets fantastically sharp.
What was the one knife or knifes you regret buying?
I splurged on an 8" Global chef's knife that I came to regret. (I bought it after using a hand-me-down Henckel, which were designed for big German men's hands IMHO.) I really like the weight and balance of Global's knives but what I discovered was that the top of Global's chef's knife is not shaped ergonomically for my hand. It gave me an ugly callous that with heavy chopping gets worse and annoying--there's no way for me to hold the knife properly without exacerbating it.
I put up it with it for years and then finally treated myself last year to a custom David Boye knife made from dentritic cobalt. It's a thing of rare beauty and a joy to use. Best of all - the callous is nearly gone!
Recommendations for Restaurants Near Ritz Carlton and Palace Hotel with Great Wine Lists
I agree with you about the list at Danko being more imaginative. They've had some truly terrific people running their wine program over the years (Renee Nicole-Kubin, Christie Dufault, Jason Alexander) who've done an awesome job building the cellar. Also, each of them had/has slightly different viewpoints so perhaps that's why the list has such wonderful diversity (unlike RN74's list, which is the direct expression of one person's point of view).
Conversely, Danko's food is extremely solid and definitely luxurious it's not terribly imaginative. But if wine is your first concern, you will have a wonderful time. Their cheese course is an especially worthwhile indulgence as a means of extending the enjoyment of anything left in your glass after the entree, too...
And thanks for the mention of the Cuilleron Chaillets - I've never had that cuvee, only his Petite Cote, always meant to try it. I'm now checking it out on Wine-Searcher and mulling over splurging on a half bottle or two....
Recommendations for Restaurants Near Ritz Carlton and Palace Hotel with Great Wine Lists
You can definitely eat at the bar at Danko. What about staying at the Argonaut instead? It's 2 blocks from Danko and that way you can spend the cab fare on the wine, too.
Last minute trip - poor planning! Help SF hounders!
Thanks for clarifying. I still can't get over the introduction of the $498 chef's counter tasting. That just seems so incredibly tone deaf right now. I wonder how long it will last.....
Last minute trip - poor planning! Help SF hounders!
I agree with Aziza - great idea. A bit out of the way (well, maybe not to an LA denizen) but worth the ride--there's nothing like it in LA (or anywhere else) as far I as know. Get the tasting menu!
For Saturday brunch, Cotogna would be a good option- they reserve spots for walk-ins and brunch is fantastic.
For Italian - A16 is great, you could also try Flour + Water, which is also open on Mondays and, like Cotogna, reserves spots for walk-ins. If you go early you won't have to wait long. Its pizzas get more press but the pastas are even better IMHO. Delfina is a classic, you can't really go wrong there. Of the 3, I'd put Delfina first, as it's an institution at this point - one of those must-check-off-the-list spots in my book.
Swan Oyster Depot is perfect for a casual, memorable lunch - it's a tiny spot so you may have to wait for a seat.
A last-minute tasting-menu reservation could be very tough.....Too bad Coi is booked, I did that back in June and was blown away (our reservation was very last minute (made the day before), as it happens, but it was for 9:30 seating, which I understand is probably too late for many people...) If you wanted to be on the cusp of what's new right now and spend a lot of dough, you could try Saison's new tasting menu. $198 base per person, according to the Chron (link below). Apparently they were to start the format this week (they do a single service a night, feeding just 18 people for the whole evening! Unbelievable...
Good luck, have fun & congratulations on passing your exam.
http://insidescoopsf.sfgate.com/blog/2011/11/14/joshua-skenes-explains-why-hes-transforming-saison-into-an-18-seat-restaurant-with-a-ticket-based-chef-counter/
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Coi
373 Broadway, San Francisco, CA 94133
A16
2355 Chestnut St., San Francisco, CA 94123
Delfina Restaurant
3621 18th St, San Francisco, CA 94110
Swan Oyster Depot
1517 Polk St, San Francisco, CA 94109
Flour + Water
2401 Harrison Street, San Francisco, CA 94110
Saison
2124 Folsom St., San Francisco, CA 94110
Cotogna
490 Pacific Ave, San Francisco, CA 94133
Scott Beattie out at Plum Bar!!!!!
Patterson is a genius but he seems to have mega problems retaining talented staff. From ex-Ubuntu Jeremy Fox to Charlie Parker (the David Kinch protege who put the Bonny Doon cafe on the map) and now to Scott Beattie, who is every bit a genius at cocktails as Patterson is with food-- it seems like no one, no matter how talented, lasts long enough under Patterson's wing.
best galettes (as in buckwheat crêpes)?
I love that post! Sheesh, if David Lebovitz found it impossible to make them then I'm not even going to try. I have a whole new appreciation for the art. (Though I am tempted now to try my hand at socca, despite the lack of the "essential" fireplace oven. Maybe on my next camping trip?!)
best galettes (as in buckwheat crêpes)?
The chef said that the batter consists of just the buckwheat flour, sea salt and water-- nothing else. I was super-surprised at this, as every galette recipe I've ever seen calls for eggs and maybe a bit of milk, too. It sounds really hard-core and traditional, which I like.
2011 - It's chilly. It's the holidays. It's hot chocolate time.
Re Boulette's-- my thoughts exactly! That stuff is too rich for me. Reminds me of the hot chocolate that Francois Payard used to serve at his late, lamented patisserie on Madison Ave in NYC-- like drinking a melted chocolate pot de creme.
Does SF have good midrange neighborhood restaurants that are not loud/overcrowded?
I love all the suggestions here and agree about getting out of SoMa. Take a bus to Noe Valley, Castro, the Mission, the Richmond, Russian Hill or Cole Valley and then cab it home, they are rife with good options. Zazie reserves half their tables for walk-ins and is cozy, with solid French bistro food...the garden in back of Contigo is lovely (under a heat lamp)...Luella on Hyde is another solid neighborhood choice (at least it was when I was going there regularly, through last year)....Bistro Central Park (next to the panhandle) usually has a table or two...
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Zazie
941 Cole St, San Francisco, CA 94117
Contigo
1320 Castro St, San Francisco, CA 94114
Cole Valley Cafe
701 Cole St, San Francisco, CA 94117
wine dinners as an xmas gift
There are so many that go on all over town that it's hard to tell you where to start. Some restaurants list their wine dinners at www.localwineevents.com, you could check there. I think maybe you are best off just calling up your 10 favorite wine-friendly restaurants and asking them if they have anything scheduled. Or you could call up your favorite Bay Area wineries and do the same thing. Sorry I don't know of any offhand!
best galettes (as in buckwheat crêpes)?
Thought you'd be interested in knowing (if you missed the Tablehopper piece on it awhile ago) that a gourmet-minded creperie is about to open around the corner from Rye, downtown. I checked out the space yesterday (one of the owners is a friend) and met the young Breton crepe-meister who is one of the partners. His restaurant in Brittany is closed during the winter months so the venture makes perfect sense for him...
It's not a full restaurant - you'll order at a counter and then grab a table - their goal is to satisfy the lunch crowd and then morph into a wine bar-ish space in the evenings. The most exciting thing to me was hearing about the flour they'll be using for the galettes. They've contracted with Giusto's (the Oakland mill) to do a custom grind of 100% buckwheat. It's almost impossible to find 100% buckwheat galettes in the U.S. (apparently the buckwheat flour available here is generally too coarse to make great galettes, so it's typically blended with white flour).
The space has some cool arty touches to it too (like a bunch of giant branchless birch trees they've installed, a nod to Brittany's birches they said)...Like I said, one of the owners is a friend, so my enthusiasm is definitely biased. But I think even if I didn't have a personal connection I'd be psyched about it opening up.
Oh, and yes they will have cider - though I don't know if it will be on tap or by the bottle. Here's a link to the Tablehopper piece:
http://www.tablehopper.com/chatterbox/meet-galette-88-coming-this-summer-to-downtown/
I will post after I've had my first taste...I am jonesing for a "galette complete" (ideally accompanied by cider and followed by some kouign amann) for a little trip down the Brittany isle of my memory lane....
Best sommelier in the Bay Area 2011
SteveG, you nailed it. I meant "neighborly" - i.e. was referring more to the atmosphere/layout/decor than to a specific price category.
