Joe Dressner is right!

originally posted by Thor:
Ristretto from a Nespresso? Isn't that fradulent?
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Honestly, I'm afraid to ask. Maybe George Clooney only gets to do a 15-second ad.
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Characterized as the typical Italian espresso on the Nespresso website. Sends chills down ones spine doesn't it?
 
As I said, it's probably an improvement for many establishments. If they start selling in Sicily, worry.
 
originally posted by Thor:
As I said, it's probably an improvement for many establishments. If they start selling in Sicily, worry.
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if it takes over the cafes in Turin or Vienna, then you know its time for the hemlock.
 
originally posted by .sasha:
originally posted by Claude Kolm:
originally posted by .sasha:
Claude, Brad does not drink that much Burgundy.
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The rest, too. Indeed, it's very difficult to get a white Rhne that hasn't been ruined by the time it gets to the US.
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why, is white rhone particularly unstable ?
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Sorry, I'm just an empiricist, not a theoretician. Low acidity?
 
originally posted by Rahsaan:

I agree on the cheese but this isn't your first trip to France, is it Brad? Something about the cheese jumped out on this trip?
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First real trip since I became much more into food and wine. Was here briefly last year, but didn't really partake of cheese that I can recall. My last trip before that was in 1989.

I was a very happy camper yesterday grabbing a baguette at Eric Kayser and a few different cheeses at Laurent Dubois just to have around the apartment.
 
originally posted by Cory Cartwright:
He was also right about young comte. It's good!

The andouilette is also a lot better. Try some.
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...to go with a bretty wine. Especially if you get it on the rare side.
It's scatalicious!
 
originally posted by Claude Kolm:
originally posted by Jonathan Loesberg:
originally posted by Claude Kolm:
originally posted by .sasha:
Claude, Brad does not drink that much Burgundy.
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The rest, too. Indeed, it's very difficult to get a white Rhne that hasn't been ruined by the time it gets to the US.
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I am at this moment drinking a delightful 07 Marcoux white. It will be in its weird period in a year or so and need patience, but it's very nice right now. And I bought it in the US.
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I didn't say all. So what's the logic behind your post?
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I was making an observation of an empirical fact. Whether it counts as an exception, a disconfirmation, an outlier or a difference in our tastes is beyond the purview of one observation of course. Even if I generalized further--I have bought numbers of white CdPs in the US that taste like the same wines I bought at the domaine, and some Northern Rhones I have liked as well--that would still not be enough examples to overturn your larger generalization. In each case, though, it makes me suspicious.
 
originally posted by Brad Kane: I was a very happy camper yesterday grabbing a baguette at Eric Kayser and a few different cheeses at Laurent Dubois just to have around the apartment.
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Sounds like fun! I know I 'rediscover' the joys of these vibrant living cheeses everytime I return.
 
last time I arrived to Beaune, I had to double park and run into Alain Hess to get my fix, even before checking into the hotel
 
For the most part, it's also better than American cheese in America.

Except for a few outliers that are not easy to find.
 
For the most part, it's also better than American cheese in America.
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I'm dragging your ass to Vermont one of these days.

(I'm not really disagreeing with you, b/c even FK doesn't get most of what's best from states just to the north. But I think you should have them make you all-domestic assortments during the various milk seasons, because I think you might be surprised.)
 
FK has impressed me with some of the Vermont cheeses (and now I'm even more impressed if you tell me they don't get the best stuff) but they are few and far between and certainly much harder to find nationally than similar level French cheese in France.
 
FK has impressed me with some of the Vermont cheeses (and now I'm even more impressed if you tell me they don't get the best stuff) but they are few and far between and certainly much harder to find nationally than similar level French cheese in France.
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FK is unquestionably trying harder to find and then secure regular sources of European cheeses than they are domestics, and it makes a certain sense that they'd do so. Plus, a cheesemaker like Lazy Lady, which makes the best domestic goat cheese I've yet tasted, is too unreliable in both quantity and regularity, and they'd have trouble building an audience. She hand-delivers to the place where we buy her cheese while we're in VT.

The big revolution up there is Jasper Hill Farm. Not because of their own cheeses, though they're mostly good, but because of their ripening caves that are being used by everyone from tiny producers to giant Cabot. That's a major structural breakthrough for New England cheeses, and I think you're going to see a lot more great cheese as a result.
 
originally posted by Thor:
The big revolution up there is Jasper Hill Farm. Not because of their own cheeses, though they're mostly good, but because of their ripening caves that are being used by everyone from tiny producers to giant Cabot.
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That cloth-bound cheddar they are doing is quite tasty.
 
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