QOTD: Cyrus in Healdsburg over the summer. Phenomenal.

As someone who works with a lot of Central Pinot and screw caps in general I can safely say that the wines do age very well indeed (at least in the medium term – there is simply very little information about the long term potential/life of a screw cap seal. They tend to develop much slower than wines under cork but I find this makes the secondary and tertiary flavors of really great wine more expressive. Trials in Germany (with Riesling) suggest that a screw cap closure will hold for about 30 years but (as far as I know) are only guaranteed for about ten – maybe we will see re-sealing clinics like Penfolds (in Australia) do or the option of sending the wines back to the producer to be resealed as they do in Bordeaux with older wine.

Just a thought.

As someone who works with a lot of Central Pinot and screw caps in general I can safely say that the wines do age very well indeed (at least in the medium term – there is simply very little information about the long term potential/life of a screw cap seal. They tend to develop much slower than wines under cork but I find this makes the secondary and tertiary flavors of really great wine more expressive. Trials in Germany (with Riesling) suggest that a screw cap closure will hold for about 30 years but (as far as I know) are only guaranteed for about ten – maybe we will see re-sealing clinics like Penfolds (in Australia) do or the option of sending the wines back to the producer to be resealed as they do in Bordeaux with older wine.

Just a thought.

One of the best recent meal-experiences I can remember took place at a charming restaurant in Anacortes, Washington. The chef worked with winemakers from Walla Walla’s Woodward Canyon winery and paired six of their wines with an equal number of courses. We sampled the Old Vines and Artist Series Cabernet Sauvignon as well as the Estate Barbera and other fantastic pours. Courses included a mouth-watering duck-confit and fantastic cream of celery soup, chocolate bombe and more.

The fact that the whole family attended and the elegant-casual atmosphere combined to make it a memorable event. We sat with the chef and enjoyed discussing his food preparations. We met with the winemakers who sat at our table for a couple of courses and regaled us with tales from the vineyard and have us looking forward to upcoming projects.

A great event and a fun time was had by all!

One of the best recent meal-experiences I can remember took place at a charming restaurant in Anacortes, Washington. The chef worked with winemakers from Walla Walla’s Woodward Canyon winery and paired six of their wines with an equal number of courses. We sampled the Old Vines and Artist Series Cabernet Sauvignon as well as the Estate Barbera and other fantastic pours. Courses included a mouth-watering duck-confit and fantastic cream of celery soup, chocolate bombe and more.

The fact that the whole family attended and the elegant-casual atmosphere combined to make it a memorable event. We sat with the chef and enjoyed discussing his food preparations. We met with the winemakers who sat at our table for a couple of courses and regaled us with tales from the vineyard and have us looking forward to upcoming projects.

A great event and a fun time was had by all!

Okay, you got me. After lurking since episode one, the Masseto offer has forced me to post this vis a vis the question of the day.

Althought there are several very strong contenders, perhapos the best meal I ever had was in NYC around 18 years ago when chef Vrinat of Taillevant came over with much of his staff to do a meal at the Four Seasons restaurant (not the hotel). It was sponsored by Morell wine (sorry about that). Words do not do justice to the incredible food served (and the wine was great, too). In fact, it was better than any of the meals they do in Paris (!), including the excellent one I had there a week ago.

QOTD: … no clue … had a bunch of good ones

QOTD: Doh! Watched a day late the wrong day (I hope I get in!)!
Best meal,, easy,,also best wedding meal,, 2, that’s right, 2 fresh Maine Lobsters and 2 baskets of clams in Boston (I live out west,, so it was a big deal), great wine (I think,, I was in a lobster coma). Deeelish!

The best meal I ever had was at a restaurant called Ristorante Zepplelin in Orvieto, in the Umbrian region of Italy. It was a five course bomb of old-world ingredients / new world style fusion cuisine. The chef at this restaurant is one of the fore-front chefs in this fusion movement that is taking place in Umbria right now. Not to mention Italian ingredients always just taste better to begin with…It was honestly THE thundershow of Italian food. We had a lot of courses so I’ll just share my favorite one – cauliflower cream soup with olive oil drizzled on top, sundried tomatoes, bacon, and i think it was…a sprinkling of parmesan cheese on top…I’ve got a pictures too. 🙂

nice hair –

Best Meal:

After a horrific week of working interstate, wandered about Sydney for a little while, went to a random restaurant – Don Quixote in Sydney – had an awesome steak, some wonderful sangria the atmosphere, the unwinding and the tenderness of the meat – was just tip top!

Granache is turning up a lot in my glass. I’d love to try that Saint Jean Du Barroux L’oligocene!

QOTD: My favorite meal “I ate his liver with some fava beans and a nice Chianti.” Talk about a nice pearing!

http://www.youtube.com/watch?v=iVlkZVAw8Gc

QOTD: April 19, 1991, 0530, Parris Island, South Carolina. Breakfast before graduation of Marine Corps Recruit Training (1st Battalion, A Company, Platoon 1037). Standard issue chow hall food. First meal in 13 weeks that I didn’t inhale in five minutes. First cup of coffee in 13 weeks. Only 5 short hours shy of brandishing the title of Marine for the first time! A day and a meal that I will never forget! Semper Fi!

A picnic with my wife on our 25th anniversary at one of our favorite wineries. We shared bruschetta made with prechuto, goat cheese, dried figs and capers, and a caeser salad along with a wonderful bottle of dry riesling. It was late September and the weather was perfect, and it was harvest time in the adjoining vineyard. We spread a blanket on the grass under a huge oak tree and just soaked in the beauty of the central California coast wine country that we are so fortunate to live in. Nothing fancy but a great time reflecting on how fast 25 years have gone by and how lucky we are to have a wonderful son, who is away at college, that we both miss dearly. Just a special day.

QOTD …summer of 1972, during a long summer of eating,drinking and driving through mostly France: dinner of Bressian fowl in cream sauce at Au Chopin Fin in Thoissey. Paul Blanc was the chef.

I’m likely too late for a chance at the wine, but my best all time meal was a lunch in Tuscany. The lunch was a variety of dishes with a variety of wines and took about 3 hours to finish. We had the best ever wood smoked grilled vegetables, wonderful meats and cheeses, anchovies and wine and more wine. Everyone napped afterward.

How can you pick just one?
One that comes to mind is a grill seared Porterhouse, grilled asparagus and garlic mashed potato’s.

I am excited to try the Saint Jean Du Barroux L’ Oligocene.. I am definately and old world fan however the combo slight cal. infulence sounds good. I WANT TO WIN THAT TUSCAN BOMB!

Mike in Nebraska – aka

Terroirist

Great shows – keep up the good work.

Thanks for the shout out Gary. I’ll catch you next time you’re in town. We’ll invite you down to Apple!

A few years ago, we went to a special food and wine dinner at Jiko, a restaurant at Disney World. The guest chef was Cass Abrams, considered the godmother of classic Cape Malay cuisine from South Africa. All wines were from South Africa and presented by Adi Badenhorst, winemaker for Rustenberg. After a wonderful dinner, the CEO of South African Airlines gave away three trips to South Africa. We were one of the lucky couples. On that trip, we visited Rustenberg, Meerlust (great wines if you can find them) and Spier (a pan-African buffet with entertainment and wine). We discovered a great vacation spot, learned a lot about its wines and generally fell in love with the country and its people. Thus, the superb dinner wound up leading to so much more.

Whoaaaaa … I hope a regular and NOT a lurker gets the great bottle of wine! But, whatever …

QOTD: The greatest meal I ever had was a multi-course presentation offered by a small restaurant in Peterborough, NH called “Latacarta” … it was a Valentine’s day special and worth every penny. Every mouthful was exquisite, every single item cooked to perfection, and every course looked as beautiful as it tasted. These same chefs used to own two restaurants in the Boston and Cambridge areas called “The Seventh Inn,” I believe, on Newbury street in Boston and “Latacarta” in Cambridge, somewhere in the mid 1980’s. I have searched but see they are no longer in Peterborough, NH now … I hope someday I can find them again.

Thanks, as always, Gary V-N-Ch for all that you do.

You have certainly changed Darcey’s and my wine worlds!

QOTD: I know I’m too late, damn work! But, the best meal I’ve ever had…

Christmas Dinner with my father in 2005. Paris

We started with a dozen Fines de claire Marennes-Oléron oysters with a lovely Vouvray and baguette

Foie Gras, toast and a 98 Sancerre

Pheasant which we seared and then slow roasted over leeks carrots and red wine with a 96 Don Melchor

Finished off with two pastries from La Maison du Chocolat and two glasses of Woodford Reserve Bourbon.

A perfect night, great food, wine, a slight scent of xmas tree, candles from the tree and great music with my dad. Awesome.

The best meal that comes quickly to mind our first meal as a married couple. We honeymooned in Nashville and had not eaten for about half the day when we arrived at our hotel. The concierge recommended Morton’s which was within walking distance from the hotel. My wife had an excellent lamb chop and I had a swordfish steak, or first time having both. The waiter matched an excellent wine and we finished out the evening with desserts and coffee.

Between the excellent food and the natural buzz of being a newly wed, it was a very memorable meal.

While the $500 wine did draw me out, I have only been lurking for a few weeks. I have been slowly catching up on the archived episodes, more for the commentary and tips than the wines of course, but thank you for a interesting and informative show.

g,
just one ? the best meal ever ? can’t do it. !! there are THREE that come to mind: #1,most recently a terrific dinner with the boys only at Flemmings steakhouse in Boston, a fabulous rib eye, garlic mashed, creamed spinach with garlic and a massive cabernet. #2, another rib eye, this time in new Orleans at Emeril’s, with the best onion rings and again , garlic mashed, and of course, another huge cabernet sauvignon. and #3, in Carcassone in southwestern France, a cassoulet of confit de canard (duck casserole) with steamed veggies and a wine that the chef recommended. a true gustatory experience of french cuisine. there you have it, the lurker’s contribution. now may i please have that bottle of red italian wine ?

QOTD: Peninsula Grill to celebrate my Master’s is probably it. That food was delicious.