Olives

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  November 2009

  Three Olives Cherry Vodka

  Snoothrank: Starting at $21^.99

  When will this be available in Vancouver B.C.?

  Wine review by Vodka Critic

  
  

• November 2009

  Yep. Depends on the stew. You can probably serve almost anything really, but ... If it's got bay leaves and olives and lots of herbs, I'd serve this: http://www.cavedesaumur.com/en/shop-online/saumur-champigny/ Or mencia from north Spain. Just because I like them Read moreYep. Depends on the stew. You can probably serve almost anything really, but ... If it's got bay leaves and olives and lots of herbs, I'd serve this: http://www.cavedesaumur.com/en/shop-online/saumur-champigny/ Or mencia from north Spain. Just because I like them    (hide)

  Forum post in the topic Beef Stew and ?? ($25 range) by GregT

  
  

• October 2009

  Pairing Roast Turkey and Syrah By Forming a Flavor Bridge ... wine, bacon fat and black olives, forming a brigde between the dish and the wine. What to expect: Syrah One of the few grapes to really be a global success. Syrah combines a... Read more Pairing Roast Turkey and Syrah By Forming a Flavor Bridge ... wine, bacon fat and black olives, forming a brigde between the dish and the wine. What to expect: Syrah One of the few grapes to really be a global success. Syrah combines a meaty core of ripe berry fruit, with tones that range from herbal to peppery, in a package that tends to be medium bodied with good acidity and moderate tannins. With age the wines can gain lovely leathery and black olive notes that make them a great match for savory and gamy dishes. Find more Syrah perfect for this dish Bacon Fat and Black Olives: Classic Syrah descriptors Find Ogier's La Rosine Priced from $27.99 Ogier’s La Rosine is a mini Cote Rotie, of sorts.  Though the grapes  come from vineyards that lay between Cote Rotie and Condrieu, this 100% Syrah wine shares many traits with Ogier’s Cote Rotie. In it’s youth it exhibits typical Northern Rhone Syrah notes of grilled meats, red plum fruits and floral tones. With age the fruit melds into the background and  reveals layers of spice, earth, leather, and of course bacon fat and black olives. Roasted Turkey and Root Vegetables with the Essense of Syrah By: Gregory Dal Piaz This is a simple, one dish meal that combines roasted root vegetables with Turkey thighs. It's a recipe that would work well with gamy meats like Duck and Wild Boar as well, since it is formulated to work particularly well with Syrah. If you are not serving Syrah, fear not. This recipe works well with almost any dry wine, white or red. I have used virtually the same recipe, substituting Chicken and Pinot Gris for the Turkey and Syrah, with great results. To download a printable PDF file of this recipe please follow this link. Roasted Turkey Thighs with Aromatic Root Vegetables. Ingredients 3 pounds of Turkey Thighs, about 4 pieces in my case 1 lb Parsnips, sliced on the bias into ½ inch coins1 lb Carrots, sliced on the bias into ½ coins1 lb Rutabaga, quartered and sliced into ½ inch slices10 garlic cloves, peeled 1/4 cup extra-virgin olive oil 1 1/2 tablespoons Fresh Thyme leaves 1 tablespoon Minced fresh Rosemary 1 tablespoon Kosher Salt 1/2 teaspoon ground black pepper ¼ lb thick sliced bacon, cut into ¼ inch strips 1 cup wine (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

  All the more reason to drink up the Sterling merlots now. If you're having them ... cheeses, Santa Barbara olives and SanFran sourdough French, just to stay in the regional theme. Guess I'm getting a little homesick over here in Tokyo... ;-

  Forum post in the topic 1974 Vintage: Sonoma and... by dmcker

  
  

• October 2009

  The Brilliance of Burlotto I recently had the chance to spend dinner with 4 ... of Cote Rotie with notes of olives, flowers, red raspberry fruit and an undertone of dried strawberry. With air notes of tar and tobacco emerge and add complexity. In the mouth this is somewhat small... Read moreThe Brilliance of Burlotto I recently had the chance to spend dinner with 4 ... of Cote Rotie with notes of olives, flowers, red raspberry fruit and an undertone of dried strawberry. With air notes of tar and tobacco emerge and add complexity. In the mouth this is somewhat small scaled but with great focus in a smooth, medium full bodies style with supple wild cherry fruit and light spice tones on the mid-palate that yield to notes of citron and strawberry on the finish. A very fine bottle at maturity with a balanced yet fleshy feel 91pts 1996 Burlotto Barolo Neirane The bright aromatic of this wine are full of heather, licorice, smoke, olive brine and menthol notes but the fruit is still a bit reticent. In the mouth one finds superbly fine-grained tannins that are powerful but balanced by notes of white clay, leather and incipient dark raspberry fruits. This offers beautiful precision but remains a bit tight and coy on the palate. I like where this is going though and the aromatics hint that we are almost there.. 92pts 1996 Burlotto Barolo Cannubi Simply wonderful aromatics that ranged from lilacs, to seared cherry, hot rocks, to roses, orange peel, earth and spice all around a core of sweet red fruit. In the mouth there is superb balance with succulent mineral notes and clear, if fairly rich and quite tannic, faceted fruit. The fruit grows in the glass revealing exceptional intensity and purity with significant upside potential. 93pts   1995 Burlotto Barolo Monvigliero Intense notes of incense and candlewax immediately emerge from the glass joined by dark, smoky, slightly jammy fruits with complicating notes of fish sauce, underbrush, tapenade, thyme and olive oil. In the mouth he tannins are delicate and light if abundant giving the wine a velvety texture. The rosehip and wild cherry fruit is framed by vitamin like mineral notes and a wonderful inner mouth perfume of roses and tapenade. Still youthful this is emerging from its shell and has a very promising future. 93pts.   Below are notes on wines I tasted with winemaker Fabio Alessandria  this past May. Many are just now arriving in the marketplace. 2008 Burlotto Pelaverga Aromatics are intense and deep with penetrating, minerally focus that carries over to the palate. Cranberry fruit on the palate is paired with the intense minerality giving this a downright steely quality but it does lack some of the intensity of the 2007. 86pts 2007 Burlotto Barbera d’Alba Huge, soaring aromatics are captured here with note of cold earth, pollen, wild animale notes and slightly spicy notes of black-fruited hard candy. In the mouth this is perfectly proportioned with deep, lively fruit a hint of round tannin and snappy acids. The finish is dominated by the acids but with excellent length and reverb. Super Barbera. 90pts 2007 Burlotto Freisa Lightly smoky on the nose with an exotic boysenberry coulis note that is countered by dark aromatic spice roots and a hint of leafy geranium. The mouthfeel is both transparent and mouthcoating with a hint of bitterness on the mid-palate. The tannins are pretty big but ripe enough that they already begin to melt away on the finish, which is tarry and spiced with floral tones that compliment the dark plummy red fruits. This is better on the nose at this point. 86pts 2007 Burlotto Nebbiolo Fresh and herbal on the nose with a sandy underlay and suggestions of briary wood and wildflowers adding detail. Huge acidity in the mouth is followed by a wave of fruit and perfectly ripe tannins. The midpalate is laced with minerality that adds cut and definition to the wild cherry and watermelon fruit that gains some pomegranate depth on the back end. This finishes strongly with excellent length and an almost salty, mineral finale. 90pts 2005 Burlotto Barolo Aclivi Balsamic on the nose with complex aromas of church candle, bay leaf, chalk and wild berry fruits. Nervous with fine-grained tannins in the mouth that frame slightly spice sweet red fruit notes. The feel is wonderfully fresh in the mouth and strikingly transparent though one could wish for a bit more richness to the fruit.  89pts 2005 Burlotto Barolo Monvigliero Leathery and slightly bretty on the nose with a deep gamy element that contrasts against the sweet dark fruits of the nose Notes of olive brine, mortadella and carnations emerge from the glass with air. Soft and suave in the mouth with a rich core of spiced fruit supported by great acids that keep this taut and tense. Great camphor tinged cherry fruit in the mouth conceals a bed of ripe tannins. A very well balanced 2005. 93pts 2005 Burlotto Barolo Cannubi Deep and dark on the nose with fruit, heather, dried grass and hints of grilled meats, cinnamon and green anise seed adding great detail. In the mouth this is very classic Barolo with clear acids and assertive if polished tannins supporting the slightly leathery, bright amarena cherry tinged fruit. Fine balance and great length but this is really a bit tight at this point 91pts 2006 Burlotto Barolo Aclivi A lovely nose of floral tones with savory hints of oregano, olive oil and sundried tomato. In the mouth his is sapid and round with soft tannins and sweet fruit on the palate with hints of fresh green herbs adding detail. The wine is still very tight but well balanced with strawberry fruits and fine, well proportioned structure.  88-90pts 2006 Burlotto Barolo Cannubi Wonderfully aromatic already with precise raspberry fruit framed by hints of campfire, saffron, baked clay and a slight underbrush tone. In the mouth thios is crystal clear with a lean yet very precise feel to the candied red raspberry flavors. The structure is very finely balanced and the tannins are perfectly ripe leading to a fine, long taut finish. An excellent wine in the making 91-94pts      (hide)

  From the article A dinner with the wines of Burlotto

  
  

• September 2009

  The Vegetarian Dilemma A recent challenge presented to me was to cook a ... strawberry, cherries, olives, and fall leaves. On the palate, it was full of cherry and cranberry fruit with earthy oak and a gorgeous bitter finish that begged you to take another sip. Second Course:... Read moreThe Vegetarian Dilemma A recent challenge presented to me was to cook a ... strawberry, cherries, olives, and fall leaves. On the palate, it was full of cherry and cranberry fruit with earthy oak and a gorgeous bitter finish that begged you to take another sip. Second Course: Risotto ai tre pomodori (Three Tomato Risotto) A new recipe in my collection, and sure to have many repeat performances, is the Three Tomato Risotto. This plate presents an intense flavor profile of sweet and sour caramelized tomato, which is obtained through the mixture of a strained tomato vegetable stock, roasted baby plum tomatoes, and sun-dried tomatoes. Each addition adds different complexities and is all brought together by a healthy addition of wine, preferably the same wine you plan to pair with the plate. Wine Pairing: Giacomo Conterno, Barbera D’Alba 2006 In my opinion, one of the best wines to pair with a risotto is Barbera for it’s lively, nearly electric fresh fruitiness that’s mixed with dark earthy notes. I also find that Barbera is the perfect accompaniment to anything tomato. It’s as if they were made to go together. This pairing was no different; the barbera’s juicy acidity cut through the rich layers of creamy tomato and added dark, woodsy nuances that you must taste to believe. The nose is almost smoky with plum, savory broth, mushrooms, and moist earth. On it’s own, the wine is full-bodied with raspberry, fig, more mushroom, and a sweet mid-palate of red fruit that carries this wine’s brisk acidity to the end. The finish is long and fresh with cherry and cedar. You cannot go wrong with this combination. Third Course: Robiola Due Latte & Parmigiano-Reggiano with poached figs and Italian plums. This plate is all about contrasts that work together to create harmonious flavors. Each item on its own is delectable, but when placed together they form complexities and a unity of flavors that excite and please the senses. One of the greatest cheeses coming out of Northwest Italy is Robiola: a soft rind cheese that coats the palate with a lush tangy and mildly sour flavor that ends with roasted nuts and earthy forest notes. When plated with any semi-sweet accompaniment, it really comes to life and accentuates the sweetness of that item, in this case, poached figs, Italian plums, and a Nebbiolo wine from a very ripe vintage. The Parmigiano-Reggiano is a complete opposite with a sharper, saltier fruit and nut flavor profile. It’s dressed with just a drizzle of 25-year-old acceto balsamico, which lends sweet wood and dark fruit notes. As the tasters work their way around this plate, their palates are constantly engaged by the drastic changes in sweet, salty and, sour. Wine Pairing: Aldo Conterno, Il Favot 2003 As for the wine, it showed a dark red color in the glass with aromas wafting up into the room after pouring into decanter. Everyone sat around waiting to take the official sniff. This bottle was open for three hours before serving and showed aromas of raspberry jam, roses, forest floor, mulling spices, and new leather. This is one of those Nebbiolos that you can smell, never taste, and still feel satisfied. On the palate, the flavors consist of blackberries and licorice with raisin, earth, leather, cinnamon, and a bit of charred wood on the finish, which is long with a tannic kiss. The combination with the cheese plate keeps the austere finish in check as the creamy texture of the Robiola coats the mouth or the salty sweet flavors of the Parmigiano-Reggiano makes it water. . Dessert: Torta di nocciole with Zabaglione al caffé nero. When left to my own devises I tend to stray from traditional dessert course, but in this case it was requested. So what better way to show off Piedmont than with a dessert made primarily from Hazelnuts. The flavor profile of this succulent dessert is a mix of hazelnut, citrus, and dark chocolate in a moist, not too sweet, cake. Paired with an Espresso Zabaglione and spiked with Marsala wine, this is not a dessert for the uninitiated. The two parts (amazing on their own) paired perfectly together to create a vibrant, powerful combination. After a successful evening, it was time to sit back and enjoy a few glasses of wine myself. It was fulfilling to have created a fine dining vegetarian meal that managed to retain the rich complexities and satisfying flavors of Northern Italy. And so there I sat with a glass of the 2003 Il Favot, happy to do nothing more than enjoy its enticing aromas for minutes on end.   Risotto ai tre pomodori (Three Tomato Risotto) Serves four as a main course. 2 c strained tomatoes (Go for Imported San Marzano) 8 – 10 Sundried tomatoes (not marinated) diced 12 baby plum tomatoes ¼ c Olive oil 4 c vegetable broth 8 tbls (unsalted) butter cut into 6 pieces 1 sweet onion (fine dice) 2 c vialone nano (risotto rice) 2/3 c Red Wine (use the same wine you plan to pair with the meal) ½ c grated Parmigiano-Reggiano ½ c chiffonade of basil (cut at the very last moment) Salt and pepper to taste 1. Preheat oven to 400 degrees. Line a sheet pan with parchment paper. In a bowl add the baby plum tomatoes, a healthy pinch of salt and cracked pepper. Pour ¼ cup of olive oil over the tomatoes and stir lightly to coat. Place tomatoes on the sheet pan making sure to leave space between them. 2. Pour the Strained tomatoes and 4 cups of vegetable stock into a pot and stir till they come together. Place over low heat. 3. Heat a sauté pan over medium heat. Add half the butter to this pan and allow it to melt and coat the bottom. Add the onion and sundried tomatoes. Season lightly with salt and stir to coat with the butter. Cook until onions turn translucent. 4. Place the Plum tomatoes into the oven and set a timer for 20 minuets. 5. Bring your attention back to the sauté pan. Add the rice to the pan and stir. Allow the rice to toast slightly but do not allow it to take on any color. 6. Add the wine and stir. Allow the wine to cook down and reduce. 7. Add a ladle full of warm stock and stir. (From this point an average risotto will take about 19 minutes.) 8. Continue to stir and add ladle after ladle of the stock each time the rice begins to dry out. I look for the point that trails begin to form when stirred to add more stock. 9. After about 10 minutes, season lightly with salt. You’re a little over half done. 10. When the timer goes off for the Plum tomatoes, pull them from the oven. This is also a good time to taste your risotto. The rice should be almost done, probably a bit too firm. Continue to add stock slowly and stir. 11. Once the rice has reach al dente, slight crunch to the rice, turn off the heat. Add half of the Parmigiano-Reggiano, and half of the remaining butter and a small amount of left over stock. Stir to bring the rice together. 12. Add half of the basil. Taste and season with salt and pepper. You can add the remaining butter if necessary to obtain the desired texture. 13. When you’re happy with the flavor, plate by splitting it up between four bowls. Place three of the baby plum tomatoes on top of each bowl of rice. Sprinkle with the remaining basil and then the remaining Parmigiano-Reggiano and serve    (hide)

  From the article The Vegetarian Dilemma

  
  

• September 2009

  Only because there is no evidence that I'm aware of indicating that pork is ... - it's always been known for olives, grapes, etc. I'm not sure it was heavily forested as recently as a few thousand years ago. Animals like cows can be trained to pull carts and along with sheep and... Read moreOnly because there is no evidence that I'm aware of indicating that pork is ... - it's always been known for olives, grapes, etc. I'm not sure it was heavily forested as recently as a few thousand years ago. Animals like cows can be trained to pull carts and along with sheep and goats, they don't root into the earth but simply graze what's growing on it. Pigs can't do much work and they aren't grazers. So the ban makes sense. Just say that God doesn't want you to eat them and eliminate the temptation. And there is a temptation because pigs are highly valued in areas where they can thrive, in part because they usually have a good supply of fat, which was a concentrated source of energy when most people were subsistence farmers and wanderers. So in countries that produce lots of fruit and nuts and the like, and can afford to give some to the pigs, we have wonderful hams.    (hide)

  Forum post in the topic Kosher Wine by GregT

  
  

• September 2009

  My wife and I stopped at Monticello during our week-long trip to Napa this ... Noticeably lacking the ripe olives of many CF. These seem to be well made wines with rather subdued fruit made in a very soft style. I prefer wines with a little more acid and maybe a little more... Read moreMy wife and I stopped at Monticello during our week-long trip to Napa this ... Noticeably lacking the ripe olives of many CF. These seem to be well made wines with rather subdued fruit made in a very soft style. I prefer wines with a little more acid and maybe a little more fruit. They do not seem to have the excessive oak and vanilla so prevalent in CA Chardonnays, but still not my preferred style. These are probably good with a lot of foods. I did not buy any as they didn't knock my socks off, and there were so many wines we tried, most of them new to us.    (hide)

  Forum post in the topic Puzzled at the responce? by schellbe

  
  

• August 2009

  I am new to Snooth, so I am about to try some of the recommended wines, ... with some cheese and olives The less expensive CA Cabs and the ones I have tried from Chile haven't thrilled me. Have only tried two Malbecs; not so hot for my wife and me Sryah was tried twice with Smoked... Read moreI am new to Snooth, so I am about to try some of the recommended wines, ... with some cheese and olives The less expensive CA Cabs and the ones I have tried from Chile haven't thrilled me. Have only tried two Malbecs; not so hot for my wife and me Sryah was tried twice with Smoked Ribs; was ok for me (a bit rich), not so for my wife On the white front: Alsatian Reisling (especially with Asian Food) I found a white Chateauneuf I really like White Burgandy is up there Semilion Some not-too oaky CA Chards Some of the oaky CA Chards A creamy Bubbly A good Gewurt I like; not so my wife (too sweet) No go on Chablis Pinot Grig no for me; wife maybe Wife likes Sav Blanc; for me is it ok if not too grapefruity. Any ideas are most welcome (other than stop being a wine snob, which I don't think I am - since my search for the above wines that I like in the $15 range continues) Good wine, good food, good friends, good cheer    (hide)

  Forum post in the topic So why can't I find very many... by Phillyflash

  
  

• July 2009

  As many of you know I am very enthusiastic about the latest Barolo releases. ... Barolo Monvigliero -  Olives and spicy green middle eastern tones immediately greated the nose with this wine and were joined by notes of hung game, moist tobacco and sweet, candied root, angelica... Read more As many of you know I am very enthusiastic about the latest Barolo releases. ... Barolo Monvigliero -  Olives and spicy green middle eastern tones immediately greated the nose with this wine and were joined by notes of hung game, moist tobacco and sweet, candied root, angelica root tones after several hours of air.  This was initially quite bitter and beef bloody with lots of candied raspberry fruit tones that gradually added some vegetal, cucumber like notes and a very big flourish of fresh green herbs that set up the palate for this green/red fruit tension that was very intriguing and lead to a crisp clean finish with some subtle pignoli nut bitterness. After several hours air the big herbal element remained as did a very quinine like medicinal tone that framed the red fruits. The mouthfeel remained both zesty and polished and I appreciated the great complexity and sneaky finish but this is a very distinctive Barolo, something I applaud. 91pts Mark noted that if served this in a restaurant “I’d send it back!”  Justin found this to be “thinnish and flabby” John likened it to a Santa Barbara Pinot Noir and Marty found it to be the “most aromatic, with a touch of comet cleanser”. Jim called it “Burgundian” and added “I love the nose on this.” Marcarini Barolo La Serra -  Opening with a classic, slightly seaweedy and camphor tinge that served to support subtle, earthy fruit tones, this  just built on the theme with air adding high toned seashell notes and nori to the sweet fruity tones on the nose.  A soft sweet entry is followed by a whisper of very fine tannins and lean yet transparent yellow cherry fruit with gentle notes of macerated flowers and soft wild strawberry fruit that leads to a finish with sneaky, building tannins.  This remains very taut and sheer with air gaining nuanced mint, tar and anise notes that yield to a bit of beet root on the finish. 92pts Justin called this “Marcarini La Serra!” Mark added “ this is how I expect Barolo to taste”. Marty felt this had “all the elements” and John called it “tightly coiled” Marcarini Barolo Brunate -  Deep and filled with roses, this begins a bit monotone on the nose with hints of dry earth, sassafras and beet root. With air this gains a bit or a brownie edge, full of moist earth, hints of game and BO and plump, roasted strawberry.  What begins as a lush, round, seductive mouthfeel turns even more polished with air revealing a touch of spice, white pepper and earth that lays like a blanket over the slightly bitter tannins and wonderfully integrated acidity.  This is well balanced and fresh but turns just a touch muddied on the finish.  91pts Justin thought this to be “very backward and reductive” while John found this to be “ rustic in a way few of the others have been”. James found ‘something industrial” to this wine and Mark thought it “ was a little hot”. Flight 4 Guido Porro Barolo Lazzairasco -  Initially deep and dark with baked earth notes and a touch of skunk to the nettles and cactus notes on the nose, this gained a bit of spice and light notes of macerated flowers with air but remained reticent. In the mouth this started off with a sweet entry balanced by a nearly bitter tones that emulated the tension of bittersweet chocolate that was followed by a flood of sweet, wild cherry fruit with a huge medicinal top note.  Air caused this to close down significantly, concealing the fruit and highlighting the formidable tannins. The initial taste revealed a wine with lovely polish to the tannins super acids, just a wonderful mouthful of Barolo, layered complex and with inner mouth harmony yet no shortage of energy and big power on the finish with a touch of aged animal/pork fat 92pts Marty found this to be “full of cherry and earth.” John thought this was “totally classic but approachable” while Mark felt this was “totally typical.” Luigi Pira Barolo - This started out quite reticent with subtle menthol and balsamic notes that morphed into a wonderfully aromatic nose redolent of waxy fruits, violets and vegetal undertones. Initially this was disjointed, rich and yet cut in half by the bright acidity that highlighted the red currant and cranberry tones of the fruit. The backend was quite lean and tapered off on the finish. Air brought out the lovely, polished ripe tannins that gave this wine the texture of flannel and helped support deep, rich, chewy red fruits in a rich, tannic style of wine that hag great lingering length.  This will get better and better. 91pts James felt the “tannins are really drying” while Mark thought the “tannins are sweet”.  Marty enjoyed the “big body and nice full finish” of this wine. Guido Porro Barolo Santa Caterina - This was wonderfully fresh on the nose with heather floral tones and whisps of wild strawberry emerging with some air yet with time the floral elements took control of the aromatics and added a base of cigarette smoke, oily coffee beans and spearmint that was compelling.  Polished and broad in the mouth with wonderfully fresh strawberry fruit and elegant notes of anise and herbs, this remains lithe and refreshing in the mouth. Air adds to the power here, introducing a touch of pruniness and the fruit turns darker but retains a seamlessness and purity that is very attractive. A wonderful bottle of Barolo 93pts. John thought this resembled a “Barolo Chinato” And with that a pretty awesome tasting was ended. I am glad to say I have already laid down all of these wines in my cellar except for the Rizzi and Franco Conterno, which were picked up at their respective wineries. I would love to have additional bottles of both stored away and plan to work on remedying that situation soon! These are lovely wines, approachable by Barolo standards, and real values in today's marketplace. So get out there and see what's lying about on your retailers shelves. With the retail market they way it is I wouldn't be surprised if you could find these wines for a song, and perhaps a dance! Gregory Dal Piaz Community Manager Snooth    (hide)

  Forum post in the topic Barolo 2004, do bargains... by Gregory Dal Piaz

  
  

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