MarcT, Jaye, MattyVan, Kahuna and Tonymannning,
All of you-
THANKS
for the great links.
All of the food and education is great!
THANKS AGAIN!

I went to the butcher yesterday and picked up a pound of filet. I paired that with the Corte Riva — great match. My wife gave me her tasting notes: “the tire section at Sam’s Club and plums”. Sounds like something Gary would say…

My favorite butterball Cali chardonnay from the last five years has been the Sea Smoke Gratis–and the price is right. However new world chard comprises about 0.5% of my collection. I’ve gotten more into cooking and wine pairing, and these are difficult food wines. About the only pairing with buttery, oaky chards which still has a place in my heart is with a simply prepared Thanksgiving turkey.

Favorite Ca. Chard is Sanford we were at the vineyard tasting room in Ca sitting on their porch on an abosolutely gorgeous day so it might be that whole italy thing Gary V mentioned how when people get back from italy they drank the best wine of their life and it was 2.00 a barrel full. Still enjoyed the wine though.

TimF…If you are willing to pay for a pound of quality Filet, are you willing to pay for 1/2 a pound of Dry Aged Kobe Ribeye? If you can find it, get it! It will cost you around $36+ a pound but the flavor is out of this world with the most ultimate fat marbling. How do you cook it?
Get your grill nice and hot.
Make sure your meat (2 8 oz steaks 1″ thick) is at room temp.
Rub meat with good extra virgin olive oil.
In a Mortal crush fresh black pepper, kosher salt, and rosemary to tiny bits.
Rub the tiny bits on the meat (not too much tiny bits though).
In you grill arrange the scorching coals to one side and set rack on top.
After tem minutes, put some Extra V. Olive Oil on a paper towel and rub your grill rack all over.
Place the meat over the scorching coals and DO NOT TOUCH THE MEAT.
After about 3 minutes flip the meat keeping it over the coals and DO NOT TOUCH THE MEAT.
After 3 minutes move the meat to the other side of the grill and put on the cover.
At this point your meat is slightly chard on both sides and cooked rare.
If you like your normal steak rare like me you have to resist temptation here (so hard, so hard).
Let the meat cook for another 3 to 8 minutes in the covered grill. You want to remove the meat when it is ready…on your left hand, touch the tip of your thumb to your middle finger. Press the meaty part of your left hand with the index finger of your right hand. Now go and press the meat. Does it have the same feeling? You want it to be the same…not softer or harder…the same.
Remove the meat to a platter and set on the counter. Put a large piece of aluminum foil over the platter LOOSLEY. Let the meat rest for about 5 minutes while you set the table and plate your sides (asparagus, roasted fingerling potatoes, arugula tossed with extra v olive oil, sautéed porcini mushrooms).
Put each steak on each plate and enjoy.

It will be a wonderful experience!!!

Or Tim, you can just go to Burns Steakhouse here in Tampa and have their “Special Chateaubriand”. It is the best steak I have ever tasted anywhere. Oh, and they only have 500,000 bottles of wine on hand to pair with it.

Sorry, Burns=Berns….we need a damn edit or spell ck on this board Gary

Sensei,

Sorry you were having an off day and life was getting the best of you. Happens to all of us and I have to say that WLTV (and a great bottle of wine at the end of the day) are always a bright spot no matter what is going on. I agree with Tony, take some time off and do not burn out on the WLTV. What in the hell would we all do without you!!?

Hope your Jets win and you come back Monday fired up!!

Grasshopper

Did anyone else see that the Palms Casino in LV and the Carls Jr. Hambuger Chain have teamed up and the Casino is offering a $6,000 dollar burger meal it is a Carls junior buger ,fries and $5,995 bottle of vintage wine. They say they will definetly have orders for the combo. I wonder if you can super size it?

Have to love the free shipping and speed of the Wine Library submitted order 10/17 online and was drinking some of it the evening of 10/20. Exceptional service!!!!!!!!!!!!!!!!!

GV – have you consider a satellite location in say Morristown.

I had the ’03 Clos Pegase Cab last night. I was fortunate to have toured this winery when I was in Napa. My wife and I were lucky enough to have a wonderful meal back in their cave. The layout and art work are amazing in this winery and I have to say it’s a must see. Because of these reasons I want to like the wine but last night the wine was bitter. The nose was like rubbing alcohol. An overall bad experience – great memories, bad sip after bad sip. My budget does allow me to taste and Pazz. I have to endure the experience until the bottle is over.

MY QUESTION to the board – What do you do after you have decanted, waited, prepared your meal and then the wine you’ve been waiting for taste like crap?

Chuck…I open a beer!

Tim F-
Regarding:
â??the tire section at Samâ??s Club and plumsâ?. Sounds like something Gary would sayâ?¦
When I read this-
I couldn’t stop laughing! I can almost taste the tire section.
Very good!

MarcT – Are you sure you’re not really Steven Raichlen?

MikeP…that commercial is causing a HUUUUGE uproar in Sacramento. The Maloofs are trying to get a new complex for the Sacramento Kings, and the deal is asking for tax payer money…meanwhile, they have net worth 1 billion flashing in the commercial. So everyone here is thinking…then pay for the damn complex rich boys! I could care either way, but it makes for good conversation!

B

Here’s an example why my wife and I prefer to eat at home rather than go to a restaurant. Dinner last night: beef short ribs braised in Amarone and home-made veal stock, mashed yukon gold potatoes and steamed fresh green peas. (The ribs were prepared in advance, chilled, fat skimmed and then reheated – to die for!). For the wine, 1997 Pio Cesare Barolo Ornato.

Brandon, I saw that!

Turns out my wife brought her laptop and we have free wireless in the hotel. Ahhhhh…nothing better than the sweet feeling of pure heroin coursing through your veins. I can get my fix of WLTV every day.

Someone asked me to always post my new wine blog entries here. Here’s the latest, one that I’ve wanted to do from the beginning:

http://wine-thoughts.blogspot.com/2006/10/how-to-taste-wine-and-live-to-tell.html

I always appreciate comments and criticism, so please let me know what you think. Yeah, and if you didn’t notice, I'[m actually trying to be humorous. Wine can get too serious. In fact, many of you were starting to scare the crap out of me with all that wine glass talk. I figure if a styrofoam cup is good enough to use to drink a 1961 Cheval Blanc, then that’s good enough for me. 😉

No question, Rombauer Chardonnay is the best!

QOD: my has been a tie btw. Cakebread & Plumpjack.

Patty O – thanks! I’m glad to know that we weren’t off our rocker!
Dominus – Ghost Whisperer – great show!

For all waiting for the Piovano – GV is dead on about this wine (look over the tasting notes on Chris’ sheet), if you like a classic Italian wine – this one will fit the bill. If you prefer a wine with a softer/lighter acidic profile and smoother on the palate – then this may not be your wine. It is funny because my wife & I had been using this as one of our pizza night wines for the last few months and it fits the bill perfectly.

Gary – you can say hell, its your show! And as for the sign-off yesterday – don’t rethink the sarcasm/humor interjected into the show, some of us appreciate and enjoy it. But I meant to bust on you yesterday about dropping your teams once they win and become champions. I don’t know my man – if the Jets win are going to dump them like you did the Yanks and the Rangers???? What sport will take their place – Cricket?????????? Anyway – even though I am a Giant fan – I’m kind of routing for the Jets – because maybe then you guys can get your own stadium (one with your team’s actual name on it!)….. 😉

QOTD: I really enjoyed the 2004 Abandon Chardonay. Low oak, nice and clean.

Trevor Jones Old Tawny Port â??Jonesyâ?

Preface:
I am not by any stretch an expert on Australian â??stickiesâ?? or Port. But in the spirit of vayniacal verisimilitude, armed with a only with a wine glass, six inch dial calipers, a digital infrared thermometer, a thermocouple digital thermometer, and a PC, I will sally forth with some tasting notes on the â??Jonesyâ? port to contribute, however slightly, to the archives of the Bacchus Initiative at Wine Library.

The Notes:
The first thing you notice when you pour Jonesy into your glass* is the color, it looks like Kahlua or dark roast coffee. It is REALLY brown, without being cloudy.

The nose is clean and gentle, and clearly about raisins. Like a raisin pie with a little teeny weensy amount of orange zest in it. Also detectable are vanilla, tar, and molasses notes. A pleasant olfactory experience, despite its lackluster muscularity.

The taste front end is raisins with a little molasses and tar. As you head into the mid stretch the flavor opens to reveal a little toasty vanilla, zesty nuts. The taste stretches out nicely and finishes cleanly despite the initial syrupy start.

Cutting to the chase:
Q: Is it the best Australian port you ever lapped a lip over?
Answer: No, but it is good, and it is interesting. I will drink it, and enjoy it. I think the Hardyâ??s Whiskers Blake is tastier and more complex on a little lighter frame, for just a few bucks more.

Q: Is it a good buy?
Answer: Yes. At under $10 itâ??s great.

Bacchus Initiative Notes:
Temperature of wine on arrival 108 hours after departure from Springfield, New Jersey – 72 degrees F

Temperature of wine at consumption 23.25 hours after arrival from transit – 75 degrees F

* Wine Glass specifications:
Overall height: 5.695 in. (144.65mm)
Bowl height: 3.635 in. (92.33mm) outside, 3.500 in. (88.90mm) inside
O.D. at ogee: 2.418 in (61.42mm)
Height to ogee: 3.193 in.(81.10mm)
Opening Diameter: 1.870 in. (47.50mm) inside, 2.050 in. outside
Manufacturer: undocumented, but most likely Libby.

The preceding notes are offered to the Bacchus Initiative novitiates in order that they may make adjustments of the tasting notes in regard to the glass employed in the tasting. It must also be noted that the flame polishing roll at the opening of the bowl could noe measured with the equipment available without using destructive methods. The note maker wishing feeling compelled to avoid an unpleasant â??incidentâ? did not destroy the glass to make the measurement of the rim anomalies. I hope the acolytes at BI will be able to compensate with a range of palate attack angles caused by the inferior lip on the glass in question to Reidel Sommelier series standard .

The researcher would also be interested to know if there is any difference in the tasting notes if the measurements are metric?

In the spirit of Bacchus it is offered.

Hey Gary,
What the heck is this board talking about- take time off and relax, ease up- I say horsecrap to that- I am stuck in front of my computer all day and night working and hitting the refresh button waiting for WLTV to load up a new episode. Then i get an email about a special, click it and it is sold out-

Good lord man you sip a little wine, swish a little , spit with your head in a bucket. “You know the world needs ditch diggers too Danny”

I say buck up cowboy! and skip a garage sale this week. I know foil cutters can really wipe a guy out.
Anyway I have to get back to my couch- the game is back on- You get back to work!

Keep

QOTD:

The best California overoaked chardonnay I ever had was mad in Australia, I believe.

Jokes aside, I enjoyed Gloria Ferrer and Concannon in the past.

Chalk Hill Chardonnay