bubbles4me's Profile
The HoseMaster ( aka Ron Washam )
So you know Randy from way back in the Pacific Coast Wine Marketing days! Wow, long time ago. So was when I started at the shop, was over 13 years ago...
I will be sure to say hello for you when I see him in the morning.
Misadventures on the Wine Route
Gary's style is sand in my underpants. I get why some might find him comfortable and all but doing things like cereal and wine pairings simply make me cringe. I forced myself to watch all three parts....over a couple days and found myself yelling, (more than once) "Dude, shut up, let him finish"....sand in my underpants.
The HoseMaster ( aka Ron Washam )
I am still at The Wine Country and whom shall I say this "hi" is from....how do you know Randy?
The HoseMaster ( aka Ron Washam )
Holy Crap!!! I remembered my password....wow I am clearly not drinking enough. So just wanted to weigh in on the whole Washam deal. I think he is brilliant. One of the funniest men I have ever had the pleasure to read. Takes a thick skin as a blogger to read him from time to time but I adore the voice and often admire his willingness to say what others have or will not. I might be a bit biased because I also love him as a person but there is no denying his fierce wit and amazingly skillful writing. (Oh this is Sam by the way...have not been here in years!)
Perfume/cologne in restaurants?
I work in a wine store and I cannot tell you how many people come in stinking to high heaven! They come to attend a wine tasting and we all end up "tasting" them, awful...absolutely awful. We have one woman that wears, Shalamar, (not sure I spelled that right) and a ton of it, she has probably been wearing it so long that she has to pile it on to smell it any more, well she needs only be there for about 5 minutes before my nose gets all wiggy and I have to leave.....sadly her stink stays long after she has gone. I am close to asking her, (away from everyone mind you) if she could refrain from wearing it as it truly makes me sick to my stomach.
Good cheap wines
Veramonte Sauvignon Blanc ($9.99)
Chidaine Touraine ($11.99)
Moulin de Gassac red and white ($9.99)
Locked In Your Favorite Wine Store: One Hour, Three Wines
So I posted this question on our store's facebook page but I thought it was a fun topic so I would bring it to the "hounds".
So if you were locked in your favoite wine store for one hour, alone and could pick three bottles to open, any three bottles, but could not take them with you when your hour was up....what would be your plan of attack?
Blue Cheese [split from the Purist thread]
2 other blues to try; St Agur and Roaring Forties. The Roaring Forties has a slightly sweet note to it that many "I'm not a blue cheese lover" find much more palatable
Better The Next Day Dishes For Friends Returning From Long Vacation
Just wanted to thank you all again! My friends were coming home mid afternoon so I went over in the morning, (also friends with the person that was housesitting, luckily) loaded up their crock pot with turkey chili and left it on low so the house would smell delicious, and it would be warm, left directions on heating the bread and chopped, and tossed the salad....covered that and placed the dressing next to it in the fridge. They were only home like 30 minutes before I got the "Oh my gosh that was just what we needed call"......just for others looking to do something like this, the salad was a SMASH! They were visiting a country that didnt do much by way of salad, so they were missing that big time!
Thanks again for all the help everyone.
Better The Next Day Dishes For Friends Returning From Long Vacation
Thank you all! Some really great ideas here...just whipped up a batch of my famous blue cheese dressing, (they love it), making croutons and have a big green salad with cucumbers, chopped eggs and garbonzo beans and am making my cream cheese stuffed, cinnamon pull part bread that can be either dessert or breakfast. Still fishing for the main, was thinking about roasting up some tri-tip, they could slice it but reheating might be an issue.
Gonna go over all these so thanks again everyone!
Better The Next Day Dishes For Friends Returning From Long Vacation
So I have friends coming back from a long vacation and I wanted to have a meal waiting in the fridge so they don't have to worry about shopping or going out to eat, so does anyone have a favorite make ahead dish that they can just pop in the oven or a salad that just gets better overnight?
Thanks
Most unhealthy thing you have seen or eaten
Last week I saw a picture of two beef patties, stuffed with cheese then the whole thing was deep fried to golden brown...made me gag a little
Extra long threads - do u avoid them?
Now lets say you got in on the post early and THEN it got long, do you follow it? Just curious...for me it depends, if it is one of those, "strange things your Mother cooked" threads I rather like reading all the responces, (when time allows) but the "what would you have done/" threads that number over 100, I don't bother as many of the people are saying the same things..
Matching with Asti Spumante
could not agree with you more...as someone born without a sweet tooth, sweet wine and sweet food is horrid for me. Asti with salty cured meat and strong cheeses or anything salty and crunchy..nuts, chips.
Breussin NV Vouvray Brut
The Wine Country does indeed carry that Champalou Sparkling, it is a much more, "polished" style...less of that wild Chenin/Vouvray flavor, very clean and pure just like their still wines.
The Breussin is a very interesting wine, earthy in a way most are not used to in a sparkler but seems to make perfect sense (reading the other wines that yoy enjoy) that you would like that one...I like it too!
What to pair with pinot noir
That is the beauty of those wines, there are lots of options. You can serve anything from fish to lamb...the key is keeping things simple, stay away from fruit sauces, let the wine be the fruit on the table. Pinot like this is delicate, to get the most out of the wine think simple and savory, roast beef, roast chicken, grilled salmon....
Best way to bring wine on an airplane?
Most of the time, when possible I ship my wine ahead and have it waiting for me at my hotel, so much better than having to deal with a shipping container. But when it is not legal to ship, (like when I visit my son in KY....silly shipping laws!) I use a shipping container and check it, never had anything break. There is a newish product on the market called The Wine Mummy, it is a bubble wrapped pouch with a ziploc thing at the top. It was created for just this situation, I know people that have used them without issue but I have yet to try them.
Food pairing: "red: well-balanced and not too heavy wine."
Speaking as a "Wine guy" I have to agree with Iowaboy3, get a new wine guy, Amarone with veal would never occur to me...bad call. I would have gone with Burgundy as well, you had a chef preparing a wonderful meal, you needed a wine that would frame such a meal not walk all over it. Braised beef and Amarone yes, maybe he was thinking, (or falling back on) the whole Oso Bucco with Amarone thing...very different dish!
3 luxury items I want to try to keep
Champagne
Ripe Burgundian Cheeses
King Crab Legs
Favorite Alsatian Pinot Gris/Blanc?
I find the Schmitt wines to be wicked values. The wines are not in that rich, super ripe style, they are really well balanced with laser sharp, mouth cleaning acidity. Oh and they are organic on top of all that! Enjoy and please report back.
red wine for french cooking?
Caroline, I think you may be confusing Burgundy with Bordeaux...not much blending going on in Burgundy, as a matter of fact there is only one blended wine, Passtoutgrain, (Pinot Noir and Gamay blend) allowed. Burgundy, red Burgundy is almost always Pinot Noir. Bordeaux on the other hand is very often blended...Cabernet, Merlot, Cabernet Franc, Petit Verdo
New-Style Pinot Noir - $30 Max
The 2006 Monthelie from Chateau de Puligny-Montrachet is drinking pretty damn lovely right now....matter of fact the 2005 is closing a bit so the 2006 is drinking better
red wine for french cooking?
I also find many cabs too fruit forward, (read sweet upfront) and many have too much oak...not looking for cedar or vanilla in my sauces
red wine for french cooking?
Another Pinot user here but you are right about the demi glace, makes a much richer sauce
What to eat with NV François Chidaine Montlouis-sur-Loire Brut
Thanks for reporting back! That sounds like a great meal, and I think that Chidaine is a fantastic wine...do try it with eggs, really great pairing
Favorite Alsatian Pinot Gris/Blanc?
I enjoy the wines from Roland Schmitt, Albert Mann, Shofitt and Allimant-Laugner
