Recent content by Asher

Great notes. Very evocative. On the 2015 Caprili, your comment that "it seems to have an oxidative, dried style of fruit and floral notes" perfectly captures the five or so bottles I've opened during the quarantine (at $35/b, it became a recent house wine). Caprili is one of the few Brunello...

This is a good rosé indeed, and Envoyer has it every few months for $50.

Domaine des Malandes is a reliable Chablis producer. I've been enjoying their wines since at least the 2007 vintage. They make solid Premier Cru wines from Fourchaume, Lechet and Montmains, for example. They also release at least one Grand Cru, from Les Clos, although I don't recall having...

That was Knut. His last name was Wathne, if I recall correctly. Nice guy with a good palate. I haven't shopped there in many years, although I walked by within the last couple of years and Knut was still there.

I've been able to watch the growth of Red Hook over the three decades that I've lived and worked in NYC. It's really quite fascinating. I've also had many recent opportunities to witness the hordes of tourists visiting Red Hook on weekends. (Contrast to when, in 1991, I had to slide cash...

I was in Japan last week, saw a lot of Hello Kitty, and remembered Chris a lot.

Buenos Aires is a great city and you could easily spend days there without running out of interesting things to do, see and eat. Although this might be the obvious pick, I enjoy the wines of Achával-Ferrer. A 2005 Achával-Ferrer Finca Altamira that I had last month was complex with age and...

I went to a Marchand-Tawse dinner a couple of years ago, where I tasted through the line-up (from memory, it was the '14s). I was not impressed. My take-away was that the new owners/winemakers were going for a less rugged, more approachable, more oaked style.

12/24: 2013 Brovia Barolo First bottle from a case. Cherry palate and with air, some strawberry notes, hints of balsamic, open and approachable, but some jagged tannin that has to smooth out. This is very enjoyable and should be quite good in five to seven years. Brought to Boca and enjoyed...

This is a restaurant in Tribeca, in 2018, yes? Presumably, it's paying Tribeca rent, and, apparently, has a significant marketing budget. And, its wine list - - which is normally how a restaurant turns a profit - - is all natural? Does anyone else think this place may be gone within a year?

Coad's notes were from a dinner at Loup. I was there, too. Maybe Jay is mentioning an additional dinner that week?

I have noticed for a few years now that at auction, there is a veritable sea of recent vintage Bordeaux, good to excellent vintages in fact, available by the case at very cheap prices. If I owned a restaurant and had cheap long term storage, I would be buying cases upon cases and letting them...

I was in Ann Arbor last month. I also spent four years of college there. AA is about an hour from Lansing. Village Corner used to be an outstanding wine store, especially for the environs. I don't know if it still is. The on-line inventory did look good, but I was not able to stop in when...

If you find yourself in east midtown, Somm Time. On the upper west side, Tangled Vine. In Williamsburg, Denizen. There's also an outpost of Terroir on the High Line. Sitting at the bar at Racines and perusing their excellent wine list is also a pleasure.

What is more important to you, $3K in your bank account, or the memory of having enjoyed these wines?