Brown sugar

• November 2009

  Goulash: The ultimate comfort food Zinfandel: The ultimate comfort wine Nostalgia is a powerful thing, especially when it comes to food.  Having grown up only blocks away from some of the best German restaurants in New York City, many of my nostalgic... Read more Goulash: The ultimate comfort food Zinfandel: The ultimate comfort wine Nostalgia is a powerful thing, especially when it comes to food.  Having grown up only blocks away from some of the best German restaurants in New York City, many of my nostalgic memories from childhood are of German cuisine and one in particular, Goulash.  To this day, a rainy autumn afternoon or snowy winter night will always stir in me the desire for a warm bowl of goulash.  Its moderate heat is perfectly tempered by the rich sauce and natural sweetness of the onions.  When perfectly cooked the meat nearly melts in your mouth and becomes part of the sauce.  This is the ultimate comfort food.  The recipe included below may be very different from what a chef would learn in school, or what the typical cookbook may provide, but I assure you that it will create a Goulash of incredible depth and richness.  The ingredients are simple, but it requires a certain amount of patience from the cook, and passion for the food.  This preparation wasn’t taught to me by one person; instead it was constructed from an old traditional recipe and then fortified by the knowledge of a number of people that credit themselves as Goulash aficionados.  One may have wanted nutmeg, another to brown the meat, but in the end I took the knowledge of all of them and, through experimentation, constructed what you see below.  What to expect: Zinfandel Zinfandel is considered America's own great indigenous grape, even though its origins lie on the Adriatic coast. Planted throughout California and the Pacific Northwest, Zinfandel is at its best in warm regions with cooler temperatures during harvest. The wines can range from off-dry Rosés (aka White Zinfandel) and light bistro styled wines, to big, rich powerful wines - and even luscious dessert wines. The flavors range from plummy to raspberry, although deep blackberry fruit and brambly spice tones are most common. Find more Zinfandel However, there has always been one piece missing in this equation: what wine should I pair with it? Firstly, my experience with German reds is limited and most restaurants I’ve dined at consider beer to be the beverage of choice. Even the wine list at one of my local favorites, and possibly the best German Restaurant in New York City, has only a small number of Rieslings and one or two German reds. Secondly, a good Goulash will usually have a certain amount of heat to it, which poses another problem, where it might overpower the average red. Then it dawned on me: Zinfandel. A wine and food match pairing rich, earth partners. 2007 Ridge Vineyard Zinfandel Ponzo Priced from $29.99 This wine complimented the Goulash by standing up to its big bold flavors and providing a contrast of lush fruit and firm tannin between each bite of savory beef.  This Ridge Ponzo Vineyard was a big, structured, rich, full-bodied Zinfandel with a long red fruit finish.  It’s a wine that will age for years in your cellar but probably only moments in your glass. Hungarian Goulash This recipe can be made the same day you plan to serve it; however I highly recommend making it the night before so that the sauce and meat can truly come together and develop a deeper, richer flavor.  This also frees you up to better entertain your guests, while also impressing them by how effortlessly you are able to produce such a wonderful meal I choose to pair two wines with this dinner because, like most varietals, Zinfandel is made in many different styles.  The one style I wouldn’t recommend with this dish is the heavily fruited and almost sappy sweet Zinfandels that sometimes cross your path.  Instead I went with one of my most trusted producers, Ridge, and a bit of a wild card that I discovered this year while in Napa Valley, Trespass.   2006 Trespass Zinfandel, from Napa Valley was, surprisingly, a light ruby red color with aromas of bright red fruit, cranberry sauce and a bit of chalk dust. With time the fruit became darker with clove spice and plum, providing beautiful contrast to the heady, rich, beefy aromas of the goulash. On the palate it showed dark blue fruit, cedar and clove, adding complexities to the dish’s earthy flavors of rosemary and paprika.  It's full-bodied and zesty acidity worked wonders, carrying the fruit through the spicy heat of the goulash to end in a long finish reminiscent of sour cherry cough drops. This was a beautifully nuanced and complex zinfandel that ended up as the majority favorite of the night.   2007 Ridge Zinfandel Ponzo Vineyard was in many ways the yin to the Trespass Zinfandels yang.  The wine was a dark purple color in the glass and wafted aromas of black cherry fruit followed by confectioners sugar, sage, and a bit of nail polish remover (I mean that in a good way) which added a floral perfume and kept me with my nose to the glass for minutes on end.  On the palate it delivered big, lush brambly fruit with spicy vanilla and dark chocolate flavors.  The wine complimented the Goulash by standing up to its big bold flavors and providing a contrast of lush fruit and firm tannin between each bite of savory beef.  The Ridge Ponzo Vineyard was a big, structured, rich, full-bodied Zinfandel with a long red fruit finish.  It’s a wine that will age for years in your cellar but probably only moments in your glass. In the end, I have to say that both wines performed equally well but for totally different reasons.  Each wine is, in my opinion, a superior expression of Zinfandel and while the Trespass will capture your soul in its web of elegant fruit and spice, the Ridge will quicken your pulse with its racy perfume and palate of rich bold flavors.  The most difficult part of this pairing was deciding what to do next, eat or drink. The Hungarian Goulash captured us all in our own way.  For me it was nostalgia while, for one guest, it was a wild and new experience, and another saw it as a taste of home.  And for a fellow chef, it was trying to figure out how it was possible to achieve such complexity with so few ingredients.  I think it’s time you try it for yourself. Hungarian Goulash To download a printable pdf file of this recipe please click here. The first thing to understand is that this recipe is all about patience and low, even temperature.  The best cooking vessel to use depends mainly on how much you want to make.  The recipe below is made to serve 7 – 8, and the reason I choose this high yield is that you can always use the extra as leftovers and, due to the time it takes to make it, you might as well have extra.  For the 7 –8 servings I suggest using a heavy stainless steel roasting pan that can span across two burners on your stove.  However, if you were to choose to cut this recipe in half for a small group then I would suggest a cast iron or earthenware vessel such a Le creuset. Secondly, this recipe can be made the same day you plan to serve it; however I highly recommend making it the night before so that the sauce and meat can truly come together and develop a deeper, richer flavor.  This also frees you up to better entertain your guests while also impressing them by how effortlessly you are able to produce such a wonderful meal. 5 pounds beef chuck (fat trimmed, cubed or cut about 1 ½ inch long, ¾ inch thick) 5 large yellow onions (sliced thick wedges) 8 Tbls tomato paste 3 Tbls hot paprika (Go for real Hungarian paprika) 1 Tbls sweet paprika (Go for real Hungarian paprika) 2 tsp dried oregano ¾ tsp fresh grated nutmeg 3 branches fresh rosemary about 4 tsp salt Pepper to taste 5 cups water 2 Tbls AP flour Extra Virgin Olive Oil (as needed) 4 Tbls sweet butter (for the finish) 1 lb fettuccini (Can use egg noodles; serve with potato dumplings or even rice) Place roasting pan over two burners on your stovetop and pour enough olive oil to coat entire bottom of the pan. Set burners to low-medium flame. Once the oil is heated, add onions with a healthy pinch of salt and toss to coat in the oil. Cook over low-medium flame until onions turn translucent but do not allow them to take on any color. Reduce flame to low. Make sure the onions are evenly spread out on the pan bottom and add the beef slices by placing them on top of the onions in an even layer. The beef should cover the onions completely but make sure that none of the pieces touch the side of the pan. The onions should create a cushion between the pan bottom and the beef. Sprinkle another pinch of salt over the beef. Next, sprinkle all the paprika over the beef evenly (I like to use a sifter for this to create a fine and even layer.) Now add the oregano and nutmeg again, evenly over the beef. Lastly, place two (of the three) rosemary branches on top of the beef. (Do not disturb the layers you have created.) Cover the roasting pan tightly with aluminum foil. Check to make sure that the flame is on low. After about 3 – 5 minutes you should hear the mixture bubbling. Allow the mixture to cook like this for 35 minutes and then loosen the aluminum foil to allow a little steam out of the pan. After another 5 – 10 minutes remove the foil (do not discard) and turn all the pieces of meat over. Check to make sure the onions are not burning. You should notice that the meat and onions have released a lot of their juices. Place the foil back on top of the pan (loosely) and allow the mixture to cook over low heat for another 45 minutes. Now place a saucepot on the stove over medium-low flame, add the five cups of water and whisk in the flour slowly, making sure that no lumps form. Now add the tomato paste and again whisk until it is combined. Allow this mixture to come up to a gentle boil but make sure to whisk regularly. Remove the foil from the roasting pan, remove the two branches of rosemary from the pan and add the boiling water-tomato paste mixture. Turn the beef and onions over in the sauce. The cooking liquid should just barely cover the beef and onions. Bring this mixture back to a simmer over medium-low flame and cover loosely with the foil so that steam can escape from the pan. Cook this mixture for an hour to an hour and a half, and stir gently once or twice to make sure that the mixture is cooking evenly. It’s at this time that you should taste. Check to make sure that the beef is tender. Season with salt and pepper. Then turn off the heat. If you want to serve the same day, let this mixture sit for about an hour before going to the next step. If you want to use this for the following day, move the mixture to a bowl and place in an ice bath to cool it quickly, then cover it tightly and place in the refrigerator. When ready to finish, place the Goulash in a pot and set over low heat. Bring another pot of well-salted water to boil for the pasta. Add the pasta to the boiling water and cook according to the instructions on the package. While waiting for the pasta, set the butter out on the counter and cut into cubes. Strip the last branch of rosemary for its leaves and chop them. By the time the pasta is finished, the Goulash should be perfectly heated through. Taste for seasoning one last time and then add the butter and stir gently until combined. Strain your pasta and toss in olive oil. Set the pasta on a plate and hollow out a circle in the middle. Pour one or two (depending on the party) ladles of goulash into the center of the plate and sprinkle with the fresh chopped rosemary. Clean the rim of your plate with a warm, moist paper towel and serve. Be prepared for praise.    (hide)

  From the article Goulash, The ultimate comfort food

  
  

• November 2009

  Two Chefs Compare Notes One's a little country, one's a little big city. I’ve read a lot of cookbooks in my life. Some are indispensible reference works, some are entirely dispensable regifts, and some are just plain fun and inspirational. Down home:... Read more Two Chefs Compare Notes One's a little country, one's a little big city. I’ve read a lot of cookbooks in my life. Some are indispensible reference works, some are entirely dispensable regifts, and some are just plain fun and inspirational. Down home: downtown, which compares the recipes of two of wine country's best Chefs, is one of those cookbooks that you actually want to read. Published by Rodney Strong Vineyards, down home:downtown represents the essence of wine country cooking. Wine friendly dishes that draw on the bounty of local farms in all their seasonal glory. Each chef has carefully crafted a set of recipes based on the same basket of main ingredients. It’s Iron Chef on paper, and a blast to read. It would make a great gift for your favorite foodie/wine geek. The recipes are clear, easy to follow, and precise, though these are restaurant recipes so some involve quite a few steps.  I love the way the dishes are presented, and the photos, of the dishes, the respective restaurants, and the Sonoma countryside are gorgeous.  I had to pop a bottle of Rodney Strong’s 2006 Knotty Vines Zinfandel to enjoy while reading down home: downtown, and just happened upon a wonderful foil to this fine wine. What to expect: Zinfandel Zinfandel is considered America's own great indigenous grape, even though its origins lie on the Adriatic coast. Planted throughout California and the Pacific Northwest, Zinfandel is at its best in warm regions with cooler temperatures during harvest. The wines can range from off-dry Rosés (aka White Zinfandel) and light bistro styled wines, to big, rich powerful wines - and even luscious dessert wines. The flavors range from plummy to raspberry, although deep blackberry fruit and brambly spice tones are most common. Find more Zinfandel Two great recipes. Which one is right for you? Apple Wood Smoked Pork Chops with Fresh Applesauce By:Jeff Mall Jeff Mall, the down home half of this duo of Chefs, hangs his hat at Healdsburg’s Zin Restaurant and Wine Bar.  His version of Pork Chops and applesauce exudes classic country cooking style Pork Chops with Fennel-Apple Salad and Potato Pancakes By: Josh Silvers Josh Silver’s Syrah bistro, located right off the plaza in downtown Santa Rosa, bring an international flair to his dish, pairing the pork with fennel, crisp potato pancakes, and a sophisticated Aioli. Zin Restaurant & Wine Bar (Jeff Mall) 344 Center St. Healdsburg, CA 9544 707.473.0946 Apple Wood–Smoked Pork Chops with Fresh Applesauce, Braised Rainbow Chard, and Corn Bread Stuffing follow this link for a printable pdf file of this recipe For the pork chops: In a large bowl, combine the beer, salt, sugar, molasses, Sriracha hot sauce, garlic, peppercorns, and thyme. Add the water and stir until the salt and sugar have dissolved. Add the pork chops, cover, and refrigerate for 12 hours. For the applesauce: In a large, heavy skillet, melt the sugar over medium-high heat, shaking the pan frequently, until it just begins to turn golden, 3 to 4 minutes. Add the apples, lime juice, and salt. (The caramel will clump, but will melt as the applesauce cooks; add a little water to melt it if necessary.) Cook, stirring often and adjusting the heat as needed to prevent scorching, until the apples are soft and caramelized a light brown color, about 15 minutes.  Remove from the heat and stir in the cinnamon. Set aside. For the corn bread stuffing: Preheat the oven to 350°F. In a large skillet, heat the oil over medium-high heat. Add the sausage and cook, turning, until well browned on all sides, 5 to 6 minutes. Add the onion, celery, and green pepper and sauté until the onion is translucent and soft, 6 to 8 minutes. Stir in the parsley, sage, and chicken broth and bring to a boil. Put the corn bread in a large, shallow 8-cup baking dish and pour the onion mixture over the corn bread. Stir gently to coat and season with salt and pepper. Transfer to the oven and bake until browned, about 20 minutes.  Remove from the oven and keep warm. While the stuffing is baking, prepare a charcoal grill for indirect-heat cooking, mounding the hot coals on one side of the grill. Remove the pork from the brine (discard the brine) and pat dry. Soak the apple wood chips in warm water for 10 minutes; drain. Sprinkle the apple wood chips over the coals and place the pork chops on the indirect-heat area of the grill (not over the coals). Cover the grill and smoke the pork chops for 20 minutes. Remove the cover and open the vents to increase the heat; if needed, add a few more coals. Move the pork chops to the direct-heat area of the grill and cook for 2 to 3 minutes on each side for medium. Transfer to a plate and tent with aluminum foil; let rest for 5 minutes. For the rainbow chard: Coarsely chop the chard leaves. In a large skillet, heat the oil over high heat. Add the onion and sauté until golden, about 5 minutes. Working in batches, add the chard and cook until wilted, 2 to 3 minutes. Add the vinegar and chicken broth, reduce the heat to medium, and cook until the chard is tender, about 5 minutes. Season with salt and pepper. Set aside and keep warm. To serve, reheat the applesauce over low heat. Spoon a mound of corn bread stuffing into the center of each of 4 dinner plates. Top each with one-fourth of the chard. Lean a pork chop against each mound and add a spoonful of applesauce. Makes 4 main-course servings Syrah Bistro (Josh Silvers) 205 Fifth St. Santa Rosa CA 707.568.4002 Pork Chops with Fennel-Apple Salad and Potato Pancakes follow this link for a printable pdf file of this recipe For the pork chops: In a medium saucepan, combine the water, salt, vinegar, sugar, coriander seeds, fennel seeds, and bay leaves. Bring to a boil over high heat, then remove from the heat, and let cool completely. Pour over the pork chops in a bowl, cover, and refrigerate for 6 to 8 hours. Meanwhile, for the fennel-apple salad: Using a mandoline or very sharp knife, cut the apple and fennel into paper thin slices. Put the slices in a bowl, cover with ice water, and soak for 30 minutes. In a small bowl, whisk the vinegar, sugar, lemon zest, and olive oil together. Season with salt and pepper. Drain the fennel and apple well and toss with the vinaigrette. For the aioli: On a cutting board, mince the garlic with the salt and mash with the flat edge of the knife until it forms a paste. In a bowl, whisk the egg yolk, lemon juice, and mustard together. Whisk in the garlic paste. Combine the oils in a measuring cup and, whisking constantly, add them to the yolk mixture a few drops at a time until the mixture is emulsified and all the oil is incorporated. (If the mixture separates, stop adding the oil and continue whisking until mixture comes together, then resume adding oil.) Whisk in the fennel pollen and season with salt and pepper. If the aioli is too thick, whisk in 1 or 2 drops of water. Cover and refrigerate until ready to use. For the potato pancakes: Using the large holes on a box grater, shred the potato and onion into a bowl of hot water. Drain, cover with more hot water, and drain again. Cover with cold water, rinse, then drain very well. Spread the shreds on a clean kitchen towel, roll it up, and wring to squeeze out as much water as you can. Empty the shreds into a bowl and add the egg, flour, salt, and pepper; stir to combine thoroughly. Gently shape the mixture into 4 equal cakes. In a large, heavy skillet, heat 1⁄2 inch oil over high heat to 375°F (a shred of potato will sizzle and brown almost instantly), and add the potato pancakes. Flatten each gently with a metal spatula and fry until golden brown on the bottom, 2 to 3 minutes. Flip over and cook until golden brown on second side and tender throughout, 3 to 4 minutes more. Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill to medium-high. Drain the pork chops and pat dry. Grill for 6 or 7 minutes on each side for medium. Place a potato pancake on each of 4 dinner plates and top each with a pork chop. Add a spoonful of aioli and the fennel-apple salad. Garnish with fennel fronds if desired and serve. Makes 4 main-course servings   down home:downtown makes a great gift and can be ordered directly from each restaurant. Support these two fine chefs by making a reservation at either Zin Restaurant or Syrah Bistro during your next trip to wine country. If you can't make it to Sonoma, bring their cooking home. Purchase a copy of down home:downtown and share the bounty of Sonoma with friends and family alike. Zin Restaurant & Wine Bar      Syrah Bistro    (hide)

  From the article down home: downtown

  
  
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  September 2009

  Mark Davidson Shiraz South Eastern Australia NV

  Snoothrank: Starting at $10^.00

  Nice dark ruby color, legs go down quick but leave a little bit of an oily ... along with caramel and brown sugar, while the long tail slowly turns to acid. Quite an enjoyable shiraz for the price. Recommended with richly sauced steaks or roasts, or a fruity duck dish. Even could... Read moreNice dark ruby color, legs go down quick but leave a little bit of an oily ... along with caramel and brown sugar, while the long tail slowly turns to acid. Quite an enjoyable shiraz for the price. Recommended with richly sauced steaks or roasts, or a fruity duck dish. Even could be used for dessert, either on its own, or paired with a dessert incorporating both fruit and chocolate, or a rich compote    (hide)

  Wine review by Ibn Shisha

  
  
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  August 2009

  Coenobium Bianco 2007

  Snoothrank:

  Earthy and lightly spicy on the nose with hints of brown sugar, bay leaf, eucalyptus, cotton bandage and a big chicken base note that builds in the glass. Sweet peach and pear fruits on the palate with light spice tones and a top note of herbs linger on the long finish. 89pts

  Wine review by Gregory Dal Piaz

  
  

• July 2009

  I got sent this email (in Australia) and thought some of you might use this? ... cups flour 2 (500 ml) cups brown sugar 2 tsp.. (10 ml) Bicarbonate of soda 1 tsp. (5 ml) salt 2 (500 ml) cups sugar 500 g Grated Cadbury chocolate 5 (1250 ml) cups blended oatmeal 4 eggs 2 tsp. (10... Read moreI got sent this email (in Australia) and thought some of you might use this? ... cups flour 2 (500 ml) cups brown sugar 2 tsp.. (10 ml) Bicarbonate of soda 1 tsp. (5 ml) salt 2 (500 ml) cups sugar 500 g Grated Cadbury chocolate 5 (1250 ml) cups blended oatmeal 4 eggs 2 tsp. (10 ml) baking powder 2 tsp. (10 ml) vanilla 3 cups (375 ml) chopped nuts (optional) Measure oatmeal, and blend in a blender to a fine powder. Cream the Butter and both sugars. Add eggs and vanilla, mix together with flour, Oatmeal, salt, baking powder, and bicarbonate of soda. Add chocolate Chips, grated Chocolate and nuts. Roll into balls, and place two inches Apart on a cookie sheet. Bake for 10 minutes at 375 degrees (180 C). The above quantities make 112 cookies. Enjoy! PLEASE KEEP THE RECIPE AND SEND IT TO EVERY PERSON YOU KNOW WHO HAS AN E-MAIL ADDRESS! This is not a joke-it's a true story.    (hide)

  Forum post in the topic If you like a Neiman-Marcus... by fibo86

  
  

• July 2009

  To everyone that's been following these posts, this was the final leg of our ... fruit on the nose, red. Brown sugar. Performed nicely in the mouth with ginger and darker fruits. A little tight on the finish but it's young. 2006 Rendezvous - Very expressive with tobacco, cinnamon... Read moreTo everyone that's been following these posts, this was the final leg of our ... fruit on the nose, red. Brown sugar. Performed nicely in the mouth with ginger and darker fruits. A little tight on the finish but it's young. 2006 Rendezvous - Very expressive with tobacco, cinnamon and chocolate. Sour black cherry that turned sweet on the mid-palate. Rounder than the other wines with a lush fruity finish. 2005 Cabernet Sauvignon - Real tight but with the stuffing to grow into something real special. After this wine opened up a bit it showed a nose of rich raspberry preserves, new leather and olive (very nice). Still tight on the palate with streamlined core of rich dark fruit and a tannic bite. I think a little time will reveal something very special in this wine. In closing, I thoroughly enjoyed Trespass and I can't wait to spend some time with these bottles in my home where I can really watch them open up over time. Alpha Omega http://img.photobucket.com/albums/v71/Violentfix/Napa/DSC_0450.jpg My entire trip through Napa one of the most frequently asked questions was “where are we going next?” Whenever I’d mention Alpha Omega, I’d receive a similar response. “Oh, I’ve heard really good things about Alpha Omega”. Well, I don’t know what they heard but I do know that what I tasted was sheer potential in a bottle. These last few days I’ve posted plenty of notes about incredible bottles of wine from people with an insatiable passion for making the best product they can but at Alpha Omega I felt all that, plus a sense of total determination. These may be the new kids on the block to some extent but what they’ve got cooking (or fermenting) in their winery is nothing short of spectacular. http://img.photobucket.com/albums/v71/Violentfix/Napa/DSC_0455.jpg I was met by, assistant wine maker, Henrik Poulsen in their tasting room. As we sampled each wine, Henrik would explain what their process was, why they went the way they did and how he felt about the finished product. It was amazing because there was no sales pitch, no glossing over, just total honesty and a genuine interest in what we thought about the wine. My opinion, Alpha Omega is using some of the best fruit in the valley to make wines styled in a way that you typically don’t find in the valley. These are not big, over the top Cabernets. They are graceful and elegant wines that I would want on my dinner table with a fine meal and especially in my cellar. Wines that I could see withstanding the test of time. Onto the wines. 2008 Sauvignon Blanc was a fresh and lively wine with peach nectar, wild flowers and spring air on the nose. On the palate it presented a zippy acidity and showed pear or granny smith with orange rind on the finish. Light, fresh and begging you to take another sip. 2006 Chardonnay - Lemon tart and pine nut on the nose, a bit toasty. Full with bright citrus on the palate. Not tiring in any way. A lasting fresh finish. 2006 Cabernet Sauvignon - A bit closed at first but showing tart Cherry, toast, spices and cedar box. The palate was full with dark cherry that’s round, sweet and expansive on the mid-palate but carried by a nice sharp acidity. 2006 Era - Layers on the nose with cherry liquor, cinnamon graham cracker, black licorice and a bit of oak. Big dark red fruit and spicy on the palate but streamlined by a great balance of acidity. Great mix for this big wine that keeps it fresh and elegant. Long finish. At this point Henrik took us into the winery to taste some of the 2007’s that have not yet been bottled. He also explained how important it was to them that these wines are bottled when they feel they are truly ready to hit the market. Look out, because the 2006 Cabs were good but the 2007’s… Outstanding! (I have limited notes because we were standing and walking.) 2007 Era - Red Raspberry jam, spicy and violet candies. Lip smacking, big dark fruit all framed by a vibrant juiciness that kept it fresh yet full. Long finish. I was however given the chance to spend some time with the 2007 Alpha Omega To-Kalon, OH BOY! Red Fruits, Raspberry, smoky cinnamon sugar, hints of vanilla. Vibrant Blueberry jam and currants on the palate with tobacco and chocolate. Blackberry, citrus finish. Long and elegant. Velvety tannin. The best 2007 I tasted on my trip, period. http://img.photobucket.com/albums/v71/Violentfix/Napa/DSC_0460.jpg And that was that. A gorgeous way to end our tasting trip. That night we had some local friends meet us at the hotel where we opened a number of bottles from our trip. Not only did I have a great time but I truly acquired a deep respect for the wineries and winemakers that I met. I will be adding many of these wines to my cellar over the following months and I can’t wait to have another chance to go back to Napa and do it all again. Thanks to everyone who recommended these places and a special thanks to Dan Petroski (Larkmead), Merrill Lindquist (EMH), Tim Bouchet (Pride), Don Gallagher (trespass), Jean Hoefliger and Henrik Poulsen (Alpha Omega) for taking the time and for making great wine. Hope you all enjoyed! Eri    (hide)

  Forum post in the topic Napa Tasting Part 3 (Trespass... by Eric Guido

  
  

• June 2009

  It's not an easy thing to do, but I think your experience, particularly in ... it tastes like (initially brown sugar, and then when it's more advanced, the musty taste of sherry -- please correct me if I'm wrong!). I still couldn't reliably identify brett or reduction, or any... Read moreIt's not an easy thing to do, but I think your experience, particularly in ... it tastes like (initially brown sugar, and then when it's more advanced, the musty taste of sherry -- please correct me if I'm wrong!). I still couldn't reliably identify brett or reduction, or any other common wine faults bar TCA infection (although I'm told reduction tastes like phosphorus -- I haven't encountered it, in that case). This makes me think that your average sommelier probably couldn't either, so even were I able to spot them, I'd only antagonise the restaurant staff be taken for a fussy customer. Also, if a given sommelier has only ever served a faulted wine, he has nothing to compare it to, and so will, as I wrote earlier, believe that's 'just how it tastes'. And in some cases, he won't be wrong -- there are plenty of wines that use oxidisation as a legitimate flavour component. But if you KNOW, you know, and sure, you should make sure the restaurant knows too, as politely and firmly as you can, otherwise, as you say, the winemaker is getting a terribly raw deal    (hide)

  Forum post in the topic Wine damage, and what to do... by Robert Johnston

  
  
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  June 2009

  C. G. di Arie Shenandoah Zinfandel 2005

  Snoothrank:

  What a great wine for a great price (I paid $27.99). Dark berry with brown sugar/molasses on the nose. Rich berries fill the mouth (Dark Cherry and Plum) followed by a long spicy finish. Very nice!

  Wine review by chrisburnspa

  
  
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  June 2009

  Pine Ridge Cabernet Sauvignon Howell Mountain 2004

  Snoothrank:

  Showcases an American oak character with brown sugar, molasses, rich cherry and blackberry, and chewy tannins.

  Wine review by palmnut

  
  
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  May 2009

  Silkwood Petite Sirah 2007

  Snoothrank:

  Baked brown sugar on the nose. Big and sweet with lots of Christmas spice. Slightly too acidic. Love the nose, that's about it.

  Wine review by solomania9

  
  

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