Recent content by Bill Buitenhuys

https://www.manzanaproductsco.com/apple-varietals/ http://cocoaskiss.blogspot.com/2011/06/cacao-varietals.html

FnB has the best selection of AZ wines (along with super knowledgeable staff) and their food is very good farm to table. Atlas Bistro has excellent food and it's one of the few fine dining BYOs in town Chula Seafood has incredibly fresh seafood (both served at the shop, mostly as bowls and a...

Had the '96 last week and it was, an hour after opening, quite expressive.

Evidence suggests 2011 as I have a couple of disgorged in 2010's that were brought in by Vineyard Road (MA). And there is this Asimov article from 2011 that says Polaner. http://www.nytimes.com/2011/07/13/dining/the-aube-stakes-its-claim-on-champagne-the-pour.html

We had this '95 Cotes last night and it was pretty stellar.

Oz Wine brings them in to MA. I've only had the 2001 (back in '05) and thought it was pretty solid. Haven't had any wines since Vallée came in. I don't think it's brought in to AZ so I'll have to hunt around.

Many of our local AZ bakers use product from Hayden Flour Mill ($4/# for a 10# bag of AP) http://www.haydenflourmills.com/ Good product from good people. I've not used their flour yet but have used a few of their grains and their crackers are really good.

Oh, great info, particularly about the Sunbasket release. She did a gewurtz under the Corazon label but don't recall a Helios white.

Ages ago I found a bin of dusty Corison '95s, '96s (regular and Kronos) and '98s at some low closeout pricing. I hadn't heard of her prior but took a flier on a single bottle of '98, which, at $32, was a splurge for me at the time. It was certainly a wow moment, enough to go back and buy up the...

If I remember correctly, there was no designation on the label. I thought they started adding GR on the label at some later date?

I've only had the '94 about a decade ago. I liked it but not enough to actively find more. 1994 Remírez de Ganuza If this wine wasn’t paired against the ’70 Ygay, it would have seemed far less internationally styled. Instead it was just very good. Ganuza in general is a great example of a meld...

Same as one I opened early last week.

Mexico traditional. Tepache is pretty popular out here in the desert as a cocktail modifier.

Had the rose for the first time this NYE and while I've loved the brut, that rose is in a whole different league.

Review of various brining techniques from Kenji Lopez-Alt on Serious Eats...bottom line, he doesn't like brining. http://www.seriouseats.com/2012/11/the-food-lab-the-truth-about-brining-turkey-thanksgiving.html I used his overnight salt technique this year and it is a keeper.