Boston/Cambridge mid-May?

I have been known to be Rhonish. However, I do not believe I exhibit the signs of Brett, in case anyone was wondering.
 
originally posted by mlawton:
I have been known to be Rhonish. However, I do not believe I exhibit the signs of Brett, in case anyone was wondering.
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Mr. Lawton,
I have known Brett. Brett is a friend of mine. And let me tell you: you are no Brett, sir.

Thankyouverymuch,
Mark Lipton
 
originally posted by twlim:
Time to talk details. Confirmed attendance list above. I'd like to settle on a theme over the weekend, and then will organize food and respond to the numerous and generous offers to help with food etc.

So - suggestions? I've heard a pitch for being Rhonish...
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Or, alternatively, we could do reverse engineering: find out the food(s) being prepared and find suitable wines to go with them. It looks like the weather should be coolish, so warm reds might not be out of question. I'd be up for anything Rhonish, Northern Italian, Burgundy-ish...but what do you Boston folks like (besides everything under the sun)?
 
OK, by fiat, I'm going to call this Rhonish. This Brett guy can come if he promises to be entertaining.

We will need the following to make this happen:

Stems (We have 23 in the house, more might help)
Folding or other portable dining chairs (we will definitely need 8)

Food will appear in substantial quantities. We don't have the means to do a proper course-by-course for this many people, but we can certainly put together a beginning, middle and end.

Menu forthcoming. Will include pig's tails in red wine, and, if we're lucky, knuckles.
 
It all sounds good (except for the pig parts, but I'll survive).

I just hope you don't stone me if I bring sparkling Loire chenin to start.

Oh and I'm happy to bring my own stems.
 
originally posted by Rahsaan:
It all sounds good (except for the pig parts, but I'll survive).

I just hope you don't stone me if I bring sparkling Loire chenin to start.

Oh and I'm happy to bring my own stems.
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There will be fish. We'll try not to starve you, unless you bring really inappropriate wine.

Current best guess at menu

Smoked beef heart
Cured salmon (possibly arctic char)
Mr. Weiss' tea smoked chicken (chauffeur's cap not included)
Brandade
Spinach pate
Asparagus pesto
Bread

Swine in wine
Our fishmonger's mercy
Roasted potatoes
Spring vegetables, cruelly mown down in the first flush of youth

Ice creams and biscuits
 
originally posted by Charles Weiss:
originally posted by Steve Edmunds:
I need to figure out how to get there. I'm at a B&B in Charlestown. I'll try to find something to bring to drink.
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I could find a cap and be a chauffeur.
Charles
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Charles; if you're serious, I'll be arriving at the Bunker Hill B&B, 80 Elm St., Charlestown, sometime between 5:30 and 6:00, I think (into Back Bay on Amtrak at 5:11). Let me know. (You can phone me at (510) 981-1510) It would be great to have the ride!

Steve
 
Beefhearts, huh? Sounds offal.

7pm -- be there or be square. Looks like the wines will be a surprise!
 
a great gathering, lots of fun wines and good company. A very special thanks to Tse Wei and Diana for hosting and providing such wonderful food.

As a side note we will be having, as i mentioned, a tasting with Steve this Wednesday from 6-8 at The Wine Bottega. We are so happy to welcome him and his wines back to the Boston market, it has been too long.

ciao
 
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