Cured

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  November 2009

  La Vielle Ferme White 2008

  Snoothrank: Starting at $7^.49

  Hoping to cure myself of my fear of twist-off bottles, I figured I'd give this white a try. This price was right, and I was in a bit of a rush to pick something. This wine proved to be a disappointment. Too sweet, too overpowering, and with a strange aftertaste. For the money... Read moreHoping to cure myself of my fear of twist-off bottles, I figured I'd give this white a try. This price was right, and I was in a bit of a rush to pick something. This wine proved to be a disappointment. Too sweet, too overpowering, and with a strange aftertaste. For the money (which wasn't very much) there are far better wines available...    (hide)

  Wine review by jmd477

  
  
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  October 2009

  Senorio de P. Pecina Rioja Joven 2007

  Snoothrank:

  Ruby Red. Rich Berry, light spice. Flavors of cherry, currant, leather, smoke ... with hints of leather and cured meat. Spicy redcurrant and strawberry flavors are complemented by floral pastille and herbs, with silky tannins adding firmness. Gains weight with air and finishes with... Read moreRuby Red. Rich Berry, light spice. Flavors of cherry, currant, leather, smoke ... with hints of leather and cured meat. Spicy redcurrant and strawberry flavors are complemented by floral pastille and herbs, with silky tannins adding firmness. Gains weight with air and finishes with lingering cherry and blackberry flavors.    (hide)

  Wine review by Terry M

  
  

• October 2009

  Pairing Roast Turkey and Syrah By Forming a Flavor Bridge ... (I used Syrah) 24 Moroccan cured black olives, halved Technique Preheat oven to 475 °F with rack in middle. Blend together the olive oil, fresh herbs, salt and pepper. In a roasted pan toss the... Read more Pairing Roast Turkey and Syrah By Forming a Flavor Bridge ... (I used Syrah) 24 Moroccan cured black olives, halved Technique Preheat oven to 475 °F with rack in middle. Blend together the olive oil, fresh herbs, salt and pepper. In a roasted pan toss the vegetables with the oil mixture and spread the vegetables out into an even layer. Layer the Turkey thighs, skin side up, over the vegetables. Put the roasting pan into the oven. After 20 minutes remove the pan and add the bacon to the vegetable mixture tossing to combine., and keeping the Turkey thighs skin side up on top. Replace the pan in the oven and reduce heat to 350 °F. Bake for an additional 15 minutes, then remove pan from oven and add the wine and the olives to the vegetable mixture, tossing thoroughly to combine. Return to the oven and bake an additional 20 to 25 minutes. Once the turkey thighs are cooked through (165 on an instant read thermometer) remove the pan and let rest for 5 to 10 minutes before serving. Plate each Turkey thigh than add some of the vegetables as an accompaniment and drizzle the juices over the thigh to complete the plate.    (hide)

  From the article An Autumn dish of Turkey and Root Vegetables with Syrah

  
  

• October 2009

  I'll go with Greg's choice of the assyrtiko, or an albarino from Spain or ... to others. How is the bacon cured? Oh, and Greg, no, I wasn't surprised by your initial suggestions... ;-

  Forum post in the topic Wine recommendation needed... by dmcker

  
  
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  October 2009

  Polmos Medos Vodka Honey

  Snoothrank:

  This is great stuff especially for the price. It doesn't taste much like vodka because it's saturated with strong honey and exotic fruit and herb notes. It's also quite sweet. At a first impression it could be some strange Drambuie likeness, but after savouring it you'll notice... Read moreThis is great stuff especially for the price. It doesn't taste much like vodka because it's saturated with strong honey and exotic fruit and herb notes. It's also quite sweet. At a first impression it could be some strange Drambuie likeness, but after savouring it you'll notice it's a more intense taste, with a slight fermented character which gives its honeyness a meady quality. In my own very subjective opinion it also has a sort of continental, monastic quality, with a sort of a medicinal side to it. A polish chap I met at the bottle shop confirmed that it has been used as a cure all. I've made a cocktail with it, merely substituting it for gin in a G&T, and using lemon, not lime. This works quite nicely - it has a different flavour but that same medicinal foundation (no doubt from the grains, fruit & herbs in the distillation process).    (hide)

  Wine review by tomposer

  
  

• October 2009

  I just read this on wine access, and found it interesting. I love a full, ... tomato, white beans, the cured pork belly and sausage and simmers for two and a half hours. If ever a dish was designed for Chateauneuf, this was it. Unless you can do one better: match it with the 2007... Read moreI just read this on wine access, and found it interesting. I love a full, ... tomato, white beans, the cured pork belly and sausage and simmers for two and a half hours. If ever a dish was designed for Chateauneuf, this was it. Unless you can do one better: match it with the 2007 Florianaelle from Jean-Marc Brun -- if you can find it. JP approaches cassoulet likes a conservator at the Musee D'Orsay restoring Manet's Luncheon On The Grass...meticulously calculating in every sleight of hand.    (hide)

  Forum post in the topic Florianaelle v... by Muchkabouche

  
  
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  September 2009

  L'Hortus Domaine l'Hortus la Bergerie Rouge 2007

  Snoothrank:

  Some notes of dried strawberries. Went well with cured sausage and Morbier cheese.

  Wine review by andrew

  
  
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  September 2009

  Nullarbor Plain Shiraz 2007

  Snoothrank:

  This is a really weird tasting Shiraz, nothing like what I have come to expect. The first thing that hits you is this strange after dinner minty herbal quality. Its almost like it should be used for rinsing your mouth after brushing or curing a sore throat, not a rich dark cherry and... Read moreThis is a really weird tasting Shiraz, nothing like what I have come to expect. The first thing that hits you is this strange after dinner minty herbal quality. Its almost like it should be used for rinsing your mouth after brushing or curing a sore throat, not a rich dark cherry and plum fruity wine (which comes afterwards). I love Aussie Shiraz but this one is too weird for me as I cannot get over the mouth freshening.    (hide)

  Wine review by colinrchorley

  
  

• September 2009

  Thanks John! I'll be sure to look in to La Crema and see their shipping ... you all have somewhat cured my hour long blank stare at wine bottles that seemed made for puzzling and confusion. I will finally be able to walk down the aisle with confidence and manage to understand what... Read moreThanks John! I'll be sure to look in to La Crema and see their shipping ... you all have somewhat cured my hour long blank stare at wine bottles that seemed made for puzzling and confusion. I will finally be able to walk down the aisle with confidence and manage to understand what I'm looking at and hopefully make an exit in a timely fashion. I'm looking forward to dinner for the rest of my life. =]    (hide)

  Forum post in the topic My dilemma with wine... by Honeybells

  
  
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  September 2009

  Paraiso Vineyards Syrah 2004

  Snoothrank:

  A touch of brett or maybe Mourvedre on the nose with smoky notes of firepit, leather and cured meats. In the mouth this is opulent and velvety with a core of deep wild berry fruit that has a nice edge of gamey meatiness. This is balanced and rich with a nice spicy, minty character... Read moreA touch of brett or maybe Mourvedre on the nose with smoky notes of firepit, leather and cured meats. In the mouth this is opulent and velvety with a core of deep wild berry fruit that has a nice edge of gamey meatiness. This is balanced and rich with a nice spicy, minty character and touch of vanilla that powers through on the layered finish. Still young and enjoyable for it’s brash fruit but on the cusp of developing some real complexity. 87pts    (hide)

  Wine review by Gregory Dal Piaz

  
  

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