Bottling

• November 2009

  I don't think there is any intent to "punish" businesses with this now (apparently) canned law. it is just stupidity - plain and simple. If you have ever suffered the secondary streets and roads of the Greater Vancouver area you will see an almost complete lack of forethought and... Read moreI don't think there is any intent to "punish" businesses with this now (apparently) canned law. it is just stupidity - plain and simple. If you have ever suffered the secondary streets and roads of the Greater Vancouver area you will see an almost complete lack of forethought and planning. This intellectual vacuum is no different in the management of laws directed at the service industry. As for the point about the big ticket bottles (bearing in mind that a 100 dollar wine in a BC restaurant is really a 30 dollar wine from a grocery merchant in Washington State), these make up such a minute proportion of the total wine cellar of a typical restaurant that all our discussion on the economics become very moot indeed. Except for a relative few top shelf eateries, most wine lists end well before the 100 dollar threshold is reached. What worries me more is the sheer inanity of the law.    (hide)

  Forum post in the topic Vancouver thinks wine... by zufrieden

  
  

• November 2009

  I have wondered this for a while now. When pairing wine with food (this is probably more true at restaurants as your ability to alter dishes is minimized compared to home cooking), do you normally choose the wine to enhance the food, or choose a wine that will BE enhanced by your... Read moreI have wondered this for a while now. When pairing wine with food (this is probably more true at restaurants as your ability to alter dishes is minimized compared to home cooking), do you normally choose the wine to enhance the food, or choose a wine that will BE enhanced by your meal? I understand optimally, both should occur, but I just wanted to hear everyone's habits. So on average, do you lean toward purchasing a bottle of wine that will make your food taste better? OR Do you purchase a bottle that will taste better when had with your meal? Also, as a side question, I am going to be opening a 1994 Gran Reserva Rioja (tempranillo), here in the next 2 weeks, what would everyone consider the best "finger food" and/or cheese pairings?    (hide)

  Forum post in the topic pairing, wine with food or... by kylewolf

  
  

• November 2009

  @dmcker ... sorry, I wasn't clear ... I wasn't trying to state anything about the quality of the wines on the list. I was simply pointing out that the top ten seems to reflect more the current economic situation. In the past the top ten include wines that were extremely pricey.... Read more@dmcker ... sorry, I wasn't clear ... I wasn't trying to state anything about the quality of the wines on the list. I was simply pointing out that the top ten seems to reflect more the current economic situation. In the past the top ten include wines that were extremely pricey. And, I do work part time for a wine maker that does try to put out great wines for a decent price. The average price of a bottle we retail is in the $26 dollar range. :-)    (hide)

  Forum post in the topic Wine Spectator's Top 10 2009 by HondaJohn

  
  

• November 2009

  Frankly it limits big-ticket bottles completely, since no dishes are going to cost $100 or more. And in no way will it be possible to serve enough food to make up for a restaurant's margins on big bottles. Wish all restaurants 'only' added 100% of their costs to each bottle on their... Read moreFrankly it limits big-ticket bottles completely, since no dishes are going to cost $100 or more. And in no way will it be possible to serve enough food to make up for a restaurant's margins on big bottles. Wish all restaurants 'only' added 100% of their costs to each bottle on their wine lists. ;-( Hard to imagine how this proposed bylaw can be allowed to interfere with the Olympian levels of income eating establishments will aim for in the next few months....    (hide)

  Forum post in the topic Vancouver thinks wine... by dmcker

  
  

• November 2009

  In the meantime, until we hear the producer, one thing you might do is stand one bottle for about three days, pop the cork, and drink it with a mild cheese and some bread. You'll be able to figure then what kind of food you might want to have with the other two bottles. Would be... Read moreIn the meantime, until we hear the producer, one thing you might do is stand one bottle for about three days, pop the cork, and drink it with a mild cheese and some bread. You'll be able to figure then what kind of food you might want to have with the other two bottles. Would be interested to hear your tasting notes for the wine....    (hide)

  Forum post in the topic Pommard- Clos de la Platiere... by dmcker

  
  

• November 2009

  Any more info from the label? Who is the producer/negociant/bottler? Considering the age of the wine, you wouldn't want to decant if avoidable. The only reason to do so what be huge amounts of sediment, and then be as gentle and tender as possible. Pommard is generally the largest... Read moreAny more info from the label? Who is the producer/negociant/bottler? Considering the age of the wine, you wouldn't want to decant if avoidable. The only reason to do so what be huge amounts of sediment, and then be as gentle and tender as possible. Pommard is generally the largest and sturdiest of the Cote de Beaune reds. 1976 was a good vintage, the best between 1969 and 1978, which were great vintages. Many of the wines from that year are likely on the downslope, but a select few will be drinking deliciously. So two questions are, how were the bottles stored, and (again) who made the wine?    (hide)

  Forum post in the topic Pommard- Clos de la Platiere... by dmcker

  
  

• November 2009

  Well, John, how many North American winemakers aim at putting out great wines for $25 or less? You can still find stunning bottles in Europe for that price....

  Forum post in the topic Wine Spectator's Top 10 2009 by dmcker

  
  

• November 2009

  First time poster from South Carolina. Found three bottles in the back of the cellar. Can anyone tell me what to expect when I open them? Drink/Undrinkable? How about how to handle it. Decant/Don't Decant? Any advice would be appreciated.

  Forum post in the topic Pommard- Clos de la Platiere... by bogeyman

  
  

• November 2009

  Enlightened, or not? A Vancouver, B.C. bylaw scheduled to go into effect on January 1 says that restaurants can't serve wine that costs more than the food they're serving. http://www.bcwinelover.com/vancouvers-restaurant-booze-bylaw-gets-bad-reviews#more Seems like it's a battle in... Read moreEnlightened, or not? A Vancouver, B.C. bylaw scheduled to go into effect on January 1 says that restaurants can't serve wine that costs more than the food they're serving. http://www.bcwinelover.com/vancouvers-restaurant-booze-bylaw-gets-bad-reviews#more Seems like it's a battle in the evolving war between restaurateurs and bar/club owners in that community. Can imagine many restaurant owners I know spewing and turning beet-red at the idea. Can't imagine wine distributors and wineries would like the idea much, either. And the timing seems particularly feeble minded in the face of the upcoming Winter Olympics scheduled to take place soon after the bylaw takes effect, just up the hill from this gateway city. Local government planning ways to *limit* local income during the influx?? Plenty of possibility for abuse, of course, and I can imagine patrons adding more to their tips just to get a bottle they want.... Any thoughts?    (hide)

  Forum post in the topic Vancouver thinks wine... by dmcker

  
  

• November 2009

  Rhodies, Nice job of compiling. Lot of work for a none-too-great grape, but ... which is a very limited bottling (460 cases) aged in mostly new French oak

  Forum post in the topic Barrel Oak Winery Norton 2008 by D9sus4

  
  

• Sep 3

  I purchased a wine to cellar from the year my first son got married in 2005, and am looking to give it to them for their 5 year anniversary. My other son got married in 2007, and I would like to do the same. Do you have any recomendations for a wine to cellar for 5 years from the... Read moreI purchased a wine to cellar from the year my first son got married in 2005, and am looking to give it to them for their 5 year anniversary. My other son got married in 2007, and I would like to do the same. Do you have any recomendations for a wine to cellar for 5 years from the 2007 vintage? Also, anyrecomendations for 10 year wines from 2005 and 2007? Thanks, Mark    (hide)

  Comment by Pressguy

  
  

prev 1 2 3 4 5  ...  439 next