Oyster

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  November 2009

  Oyster Bay Pinot Noir 2006

  Snoothrank: Starting at $13^.21

  Nice cherry and blackberry with a smooth finish. Very good value.

  Wine review by ssolomon1

  
  
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  November 2009

  Oyster Bay Pinot Noir 2006

  Snoothrank:

  Light cherry and blackberry with a very smooth finish. Good value.

  Wine review by ssolomon1

  
  

• November 2009

  Am in Tokyo for several years now, so tend to view this holiday with particular ... to be turkey with a chestnut/oyster/dried cranberry stuffing. Skin-on mashed potatoes with giblet gravy. Yams baked in fresh mikan juice and Grand Marnier. Greenbean casserole with wild mushrooms.... Read moreAm in Tokyo for several years now, so tend to view this holiday with particular ... to be turkey with a chestnut/oyster/dried cranberry stuffing. Skin-on mashed potatoes with giblet gravy. Yams baked in fresh mikan juice and Grand Marnier. Greenbean casserole with wild mushrooms. Baked zucchini with a cheese topping. Caesar salad. A couple of excellent breads from my favorite local baker, one a sourdough baquette and the other an Italian flatbread with dried tomatoes baked in. Two or three whites (a Mayacamas chardonnay with some bottle age, a Dr Loosen Wehlener Sonnenuhr Riesling Kabinett, also with some bottle age, and maybe a Zind-Humbrecht gewurtztraminer), and three reds (a '96 Les Forts de Latour, a 2005 Auteur Shea Pinot Noir, and a 2007 Rhone since we are giving thanks for very good things this year ;-); was originally thinking to throw in a 2007 Roger Sabon Prestige CdP, but this will likely be too many big guns, so now am thinking a 'lowly' Cotes du Rhone from either Delas or Perrin & Fils--want to lay down the CdP, anyway....). Dessert to be pumpkin pie, persimmon pudding and a venison mincemeat pie with hardsauce (the meat was gifted to me). Oloroso sherry, Madeira, coffee or black tea to accompany. To fight off the tryptophan-induced drowsiness, Partagas or Montecristo Cubans, with Venezuelan rum, Lagavulin or good Armagnac, for those who want them afterwards. I never really try to make any sophisticated efforts to match wines to foods on Thanksgiving, nor even worry too much about the progression of whites or reds, since everyone will have different wines in their glasses at the same time. Just wines that I have on hand, that I think the people at the table will like, and that I want to try. Too many people with too many tastes involved, and the intimate frestival of a dinner is generally a gastronomic blowout of potlatch proportions, anyway. More about enjoying the blowout with close friends and family, and not worrying about discipline of any sort, whether of wine appreciation or what have you...    (hide)

  Forum post in the topic Hello Hello - what are you... by dmcker

  
  

• November 2009

  Wineboy, your dish sounds delicious but I'm also concerned about the sauce. ... rather than dominate the oyster mushrooms. The eggplant could be sliced thinly, salted and sauteed together with the mushrooms. As for the sauce, the fruit causes problems. Perhaps the wine could... Read moreWineboy, your dish sounds delicious but I'm also concerned about the sauce. ... rather than dominate the oyster mushrooms. The eggplant could be sliced thinly, salted and sauteed together with the mushrooms. As for the sauce, the fruit causes problems. Perhaps the wine could be introduced in the sauce. A simple deglaze thickened with a little butter would be easy and uncomplicated. This can be developed further by making a lamb stock, reducing and infusing it with mint, and refreshing with a splash of your chosen wine at the last moment. I can't help you with the wine choice too much but I'm of the "less is more" school of thought. If you make the dish more tightly focused around sweet lamb, mint, garlic and mushrooms you have a very large spectrum of appropriate wines to choose. Good luck    (hide)

  Forum post in the topic Merlot and Lamb by Richard Learmonth

  
  
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  November 2009

  Oyster Bay Sauvignon Blanc 2008

  Snoothrank:

  No written review

  Wine review by oanababy

  
  
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  October 2009

  Oyster Bay Sauvignon Blanc NV

  Snoothrank:

  No written review

  Wine review by Zellam

  
  
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  October 2009

  Oyster Bay Sauvignon Blanc 2007

  Snoothrank:

  http://abel-winetastingnotes.blogspot.com/2009/01/oyster-bay-sauvignon-blanc-2008.html

  Wine review by winetraveller

  
  
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  October 2009

  Oyster Bay Sauvignon Blanc 2008

  Snoothrank:

  Bright and zesty. Great aroma of passionfruit and peaches.

  Wine review by angel123

  
  
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  October 2009

  Oyster Bay Marlborough Sauvignon Blanc 2007

  Snoothrank:

  Light straw color. Bouquet of tropical fruits. If you are looking for a dry sauvignon blanc, this is for you. Tastes of green apples, lemon, and mineral.

  Wine review by winolee

  
  
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  October 2009

  Oyster Bay Sauv Blanc 2007

  Snoothrank:

  No written review

  Wine review by Elle Hayes

  
  

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