Dutch cheese

• October 2009

  Hi Gregory, I haven't yet visited that place, but will surely put it on my list. Thanks. Fortunately there are quite a few very good wine retailers in Amsterdam. My wine course teacher works at Cave Rokin near Dam square, which is very good. They have an enormous collection of fine... Read moreHi Gregory, I haven't yet visited that place, but will surely put it on my list. Thanks. Fortunately there are quite a few very good wine retailers in Amsterdam. My wine course teacher works at Cave Rokin near Dam square, which is very good. They have an enormous collection of fine wines.    (hide)

  Forum post in the topic Wine mileage by torchtaker

  
  

• October 2009

  Welcome Vincent! I like many here most likely, have visited your fair town. Are you familiar with Wijn Antiquariaat? 1e Weteringdwarsstraat 2A, 1017 TN Amsterdam A treasure trove of aged wine, though the only wine retailer in Amsterdam I am familiar with. I look forward to hearing... Read moreWelcome Vincent! I like many here most likely, have visited your fair town. Are you familiar with Wijn Antiquariaat? 1e Weteringdwarsstraat 2A, 1017 TN Amsterdam A treasure trove of aged wine, though the only wine retailer in Amsterdam I am familiar with. I look forward to hearing more from you!    (hide)

  Forum post in the topic Wine mileage by Gregory Dal Piaz

  
  

• October 2009

  Hi Snoothers, I am from Amsterdam, Netherlands and have recently become intensely fascinated by wine. Did a wine course during the spring and have taken the advice of my teacher (make good wine mileage) very seriously. French and German wines have been my primary "study objects"... Read moreHi Snoothers, I am from Amsterdam, Netherlands and have recently become intensely fascinated by wine. Did a wine course during the spring and have taken the advice of my teacher (make good wine mileage) very seriously. French and German wines have been my primary "study objects" thus far, but I am adding new regions / countries to the mix continuously. Have enjoyed the many fun and informative posts of many of you and will try to convert some of my novice experiences into posts that may be of interest to others. Gegroet! Vincent    (hide)

  Forum post in the topic Wine mileage by torchtaker

  
  

• September 2009

  - We visited mostly wineries on the West side of 46 which included: 1.) Castoro 2.) Venteux - Rhone varietals mostly. I recall we loved their Grenache, which is interesting since I can't say I've had many I've even liked! 3.) Turley - Left with a free glass from the tasting. 4.)... Read more- We visited mostly wineries on the West side of 46 which included: 1.) Castoro 2.) Venteux - Rhone varietals mostly. I recall we loved their Grenache, which is interesting since I can't say I've had many I've even liked! 3.) Turley - Left with a free glass from the tasting. 4.) Croad 5.) Jada - Nice blends with a story behind each (owner is a Heart Surgeon and most tie into that theme). They pair all tastings with gourmet cheese from a local Paso shop. We left with a bottle of "Passing" and some amazing Gouda which they sell from the winery as well. 6.) Villa Creek - I recall we loved all their reds... another great Grenache too. 7.) Tablas Creek 8.) Justin - Did a tour here which was informative and fun. Whilst not our favorite wines by any stretch, we liked a couple. 9.) Denner 10.) Four Vines - Open slightly later than most wineries (6pm), we rolled in here last. A few interesting blends going on here, left with a bottle of their Cypher which had many Portuguese grape varietals I had never heard of (and thus the flavour was quite unique). Also left with two free tasting glasses (Tumblers). Day 2: - We toured ourselves around in our rental car. My girlfriend enjoying the wine, and myself spitting :( 1.) Peachy Canynon - Can buy a couple of their wines locally in Canada and decided to pay a visit. We love their 2004/2005 Petite Sirah's, although they were pouring a 2006 which didn't seem as great. Besides a "Miss Behave" blend, we were a bit dissappointed in most of their offerings.    (hide)

  Forum post in the topic A Weekend In PASO ROBLES by bRIZZAd

  
  
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  September 2009

  Trentadue Winery Old Patch Red 2004

  Snoothrank:

  Initial aroma of deep berry and oak with the first taste of dusty juicy taste and definite spicy end notes. Great with an Italian gouda.

  Wine review by lukejo

  
  
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  August 2009

  Von Jakob Vineyard Chambourcin Red NV

  Snoothrank:

  Medium bodied red wine with a hint of sweetness and some light acidity. A bit of oak and musty on the nose and great accompaniment to a gouda cheese.

  Wine review by lukejo

  
  

• August 2009

  Not that hard. You can talk a little about history since that's really the easiest. Just mention that the Romans grew wine everywhere they went and carried vines to places that may or may not have had them. So lots of our wine traditions go back to them. Then talk about different... Read moreNot that hard. You can talk a little about history since that's really the easiest. Just mention that the Romans grew wine everywhere they went and carried vines to places that may or may not have had them. So lots of our wine traditions go back to them. Then talk about different regions in a very broad sense. Wine grows around the 45th parallel, both north and south of the equator. As you move past that and closer to the poles (North in Europe) you get cooler climates, so that means higher acidity, chance of not getting completely ripe, mostly white grapes, and beyond that you get beer. As you move closer to the equator, you get warmer climates which means higher sugar, more ripe fruit, big dark red wines, and as you get closer you get into rum and tropical fruit. So if the weather is warm, you look for hills and mountains that offer colder microclimates and do the opposite in the colder regions. Then pour some examples. That's the fun part anyway. Get some whites from the Loire to show a cool climate. Champagne. And get some whites from a warmer region to show that climate - maybe viognier from France. Then pour some reds. You can use a wine from Austria or Germany, or again the Loire, and then a garnacha from the mediterranean region. And ask them why people taste from white to red instead of the other way around. (BTW - If you're not eating, and just drinking, IMO that's a stupid way to taste. ) What kind of food to have? Well, if it's a very old wine producing area, often the local food and wine grew up together. But if it's new, all bets are off. Washington state makes great wines but there's no history of food-pairing, since the wine business is fairly new. Doesn't mean you can't but don't look locally for a perfect example. The old world is where you'd find that. And even there - tomatoes showed up after Columbus and they weren't even eaten for ages after that. Today we associate them with Italian food, and maybe try to pair a Tuscan wine like Chianti with them. But I think that's an American conceit - Tuscany isn't the place most famous for tomato-based foods. People like cheese with wine, but it's not always perfect. Get a young goat cheese and it may work or may not. It's milky and the proteins in young cheese can taste like soap with some wines. Get a hard, dry, salty cheese like an aged Gouda or something and that often works much better with both red and white. But mostly let the people pay attention and talk about their own preferences and observations. That's the most important. Good luck.    (hide)

  Forum post in the topic If you had to give a lecture... by GregT

  
  

• August 2009

  Hey UWS, 85th street here. You also should check out Nancy's on Amsterdam and Beacon. Nancy's is a small shop with interesting selections, particularly if you want to experiment with Germans. Beacon is a bigger shop but has some good buys sometimes. Then there's the shop on... Read moreHey UWS, 85th street here. You also should check out Nancy's on Amsterdam and Beacon. Nancy's is a small shop with interesting selections, particularly if you want to experiment with Germans. Beacon is a bigger shop but has some good buys sometimes. Then there's the shop on Columbus and 83rd, good not great. Bacchus on Broadway in the low 70's and pour on Amsterdam that try and compete with the new wave of stores selling by styles rather than regions. Of course one of the greatest things about living in NYC is that everyone delivers so you're not limited to the local shops. Where did you come from and what are you looking for (Napa?!?!) as each store has a particular vibe and speciality. Welcome to Snooth and see you on the UWS!    (hide)

  Forum post in the topic New Yorker First Post by Gregory Dal Piaz

  
  
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  August 2009

  Laboure Roi Cote du Rhone 2002

  Snoothrank:

  So easy to drink. The early palate is typical of most French and Italian wines being light bodied and with medium color. The body reminds me of leaves in the fall, being brittle, sharp, and crisp. Odd words for a red, flavors of cherry pit and fruit stone. Maintains a fruit... Read moreSo easy to drink. The early palate is typical of most French and Italian wines being light bodied and with medium color. The body reminds me of leaves in the fall, being brittle, sharp, and crisp. Odd words for a red, flavors of cherry pit and fruit stone. Maintains a fruit forward flavor lacking many dark tones. This vintage is cellaring well and should last many years if you can find it. I have no idea on normal price as I found this from a distributor close out. It think this will go well with dried fruit, gouda, and light meats. For not beings an old world wine fan, this is truly a great wine.    (hide)

  Wine review by kylewolf

  
  

• July 2009

  Roquefort is definitely too much, think something a touch salty but also with some obvious fat, perhaps the goat gouda we had last week but a fresh asiago or provolone, although not local to the wine, might pair quite well here. Also fresh manchego is worth a short, especially if you... Read moreRoquefort is definitely too much, think something a touch salty but also with some obvious fat, perhaps the goat gouda we had last week but a fresh asiago or provolone, although not local to the wine, might pair quite well here. Also fresh manchego is worth a short, especially if you have thinnish slices that have been sitting in wonderful olive oil! I like the fresh anchovies very much!    (hide)

  Forum post in the topic Looking for a good cheese... by Gregory Dal Piaz

  
  

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