Some Wines w/dinner (menu)

Peter Creasey

Peter Creasey

Peter Creasey
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Wines

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. . . . . Pete
 

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I assume the Etna Rosso is a rarity, having not heard of it before. That one interests me.
And the others aren’t chopped liver.
 
Jim, astute observation on your part.

The Etna Rosso was a revelation. It showed above its high pay scale and may have been the wine-of-the-night on my card (in a close race). High-toned, nice finesse with a feminine profile, some earth, complex, compact but nicely approachable, some people said Burgundian and I wouldn't disagree.

. . . . . . Pete
 
originally posted by Florida Jim:
I assume the Etna Rosso is a rarity, having not heard of it before. That one interests me.
And the others aren’t chopped liver.
Click to expand...

Not hard to come by in my market.The producer never wowed me so I don't buy but could make an enquiry for you.

Also, unless i am reading the menu incorrectly, I can't imagine pairing that wine with lobster.
 
originally posted by Bill Lundstrom: I can't imagine pairing that wine with lobster.
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Bill, yes, I was asked to comment on the dish and had the same difficulty. However, the Sauce Americaine did make the pairing be a bit more understandable, albeit barely...

From wikipedia --
Sauce Américaine: is a recipe from classic French cookery containing chopped onions, tomatoes, white wine, brandy, salt, cayenne pepper, butter and fish stock.
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The dish in question...



. . . . . . Pete
 
lordy. . . .

don't use wikipedia as a cookbook. sauce amercaine is made with lobster shells, or if not available, shrimp shells.
 
originally posted by Florida Jim:
I assume the Etna Rosso is a rarity, having not heard of it before. That one interests me.
And the others aren’t chopped liver.
Click to expand...

We had one at the epic own-rooted dinner hosted by Levi some ten years ago (notes in here somewhere).
 
originally posted by Oswaldo Costa:
originally posted by Florida Jim:
I assume the Etna Rosso is a rarity, having not heard of it before. That one interests me.
And the others aren’t chopped liver.
Click to expand...

We had one at the epic own-rooted dinner hosted by Levi some ten years ago (notes in here somewhere).
Click to expand...
Here.
 
originally posted by Bill Lundstrom:
originally posted by Florida Jim:
I assume the Etna Rosso is a rarity, having not heard of it before. That one interests me.
And the others aren’t chopped liver.
Click to expand...

The producer never wowed me . . .
Click to expand...

The basic wines are really quite nice, including the rosé. The single vineyard and more "important" wines less so, but that is so often the case.
 
originally posted by Florida Jim:
I assume the Etna Rosso is a rarity, having not heard of it before. That one interests me..
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Don Peppino has been around for a long time now, around 20 years now. It's always been pricey, so it won't be in my cellar.
 
originally posted by Jeff Grossman:
originally posted by Oswaldo Costa:
originally posted by Florida Jim:
I assume the Etna Rosso is a rarity, having not heard of it before. That one interests me.
And the others aren’t chopped liver.
Click to expand...

We had one at the epic own-rooted dinner hosted by Levi some ten years ago (notes in here somewhere).
Click to expand...
Here.
Click to expand...

Danke. Those were the days of miracle and wonder.
 
originally posted by Oswaldo Costa:
originally posted by Florida Jim:
I assume the Etna Rosso is a rarity, having not heard of it before. That one interests me.
And the others aren’t chopped liver.
Click to expand...

We had one at the epic own-rooted dinner hosted by Levi some ten years ago (notes in here somewhere).
Click to expand...
That was a blast. If there is an appetite for a repeat, we can benefit from 12 years of aging on a bunch of those wines (though not so much 12 years of aging on ourselves)
 
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