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I was wondering...
- Thread starter Nicolas Mestre
- Start date
Ian Fitzsimmons
Ian Fitzsimmons
Yikes! I second Joe's nomination. (Who the hell is Alder?)
But why do magazines like Cosmopolitan stay in business? Even certain news organizations? There's a big demand for untethered chat.
But why do magazines like Cosmopolitan stay in business? Even certain news organizations? There's a big demand for untethered chat.
Nicolas Mestre
Nicolas Mestre
I was thinking of books such as Hugh Johnson's The Story of Wine or The Cote d'Or by Clive Coates. No bibliographies, no sources cited.
Sharon Bowman
Sharon Bowman
originally posted by Ian Fitzsimmons:
why do magazines like Cosmopolitan stay in business?
The wine coverage, of course.
Like the WSJ.
Ian Fitzsimmons
Ian Fitzsimmons
I'm really glad you're back, Sharon.
originally posted by Alice F.:
I used to drink celray soda with steak.
Please, the only proper use for Cel-Ray is with pastrami sandwiches or Ruebens.
originally posted by Nicolas Mestre:
Does anyone find new oak flavors in a wine an appealing complement to any food pairing?
(Seriously, I want to know).
Not really, although when I taste an oaky wine, I want to put a stick in it.
Perhaps the taste is acquired, as pine pitch was with Greek wines? Those who drink the oak, think, 'ah, this taste like shameelzabug. I remember this from when I was an inkling.' and thus pronounce it as outstanding wine.
Sharon Bowman
Sharon Bowman
originally posted by Ian Fitzsimmons:
I'm really glad you're back, Sharon.
Zounds, sanks zo much!
Lou Kessler
Lou Kessler
A Porterhouse, Rib Eye, etc with some age on them goes best with a CDP that has flavors on the earthy side. Steak without age is a whole other animal. Cab, Syrah, Zin, etc go better IMHO.
Cory Cartwright
Cory Cartwright
Wine bloggers are full of shit. Everyone knows that.originally posted by Oswaldo Costa:
originally posted by Nicolas Mestre:
Why do presumably bona fide wine writers continue to propagate such fallacies?
On a related note: I've always wondered how wine writers get away with making things up...I rarely see sources cited in wine books. Does this strike anyone as a problem?
Bloggers are the worst sinners in this respect. It's a disgrace. No sources cited anywhere. Just the odd junket acknowledgment. There's no central regulating authority to keep them in check. A sort of Federal Reserve of wine blogging is needed. I nominate Ian for the post. He's the only one that can be trusted.
Chefs were going through the use of vanilla in savory food and I always hated it. Vanilla oaked wine does the same thing. If we're talking tannin, i just dont think tannin from wood is useful for anyting. pick the right fat and I think you can modify the dreadful effects.
And--about the pastrami---in orthodox households, soda was elixir with everything. But like oaked wines, I gave those up pretty young.
And--about the pastrami---in orthodox households, soda was elixir with everything. But like oaked wines, I gave those up pretty young.
Cory Cartwright
Cory Cartwright
A large part of the problem is that conventional wisdom told people that Bordeaux was the classic steak pairing. When the styles of the wines began to change the conventional wisdom should have as well, but as not to confuse anyone it didn't as far I can tell. Add in that steak houses tend to be dens of masculine overcompensation it's more the price of wine that matches with the steak, rather than the wines themselves.
Ian Fitzsimmons
Ian Fitzsimmons
originally posted by Cory Cartwright:
Wine bloggers are full of shit. Everyone knows that.originally posted by Oswaldo Costa:
originally posted by Nicolas Mestre:
Why do presumably bona fide wine writers continue to propagate such fallacies?
On a related note: I've always wondered how wine writers get away with making things up...I rarely see sources cited in wine books. Does this strike anyone as a problem?
Bloggers are the worst sinners in this respect. It's a disgrace. No sources cited anywhere. Just the odd junket acknowledgment. There's no central regulating authority to keep them in check. A sort of Federal Reserve of wine blogging is needed. I nominate Ian for the post. He's the only one that can be trusted.
Except here. We have deep depth.
Oswaldo Costa
Oswaldo Costa
originally posted by Cory Cartwright:
A large part of the problem is that conventional wisdom told people that Bordeaux was the classic steak pairing. When the styles of the wines began to change the conventional wisdom should have as well, but as not to confuse anyone it didn't as far I can tell. Add in that steak houses tend to be dens of masculine overcompensation it's more the price of wine that matches with the steak, rather than the wines themselves.
I think you nailed it.
originally posted by Sharon Bowman:
originally posted by Ian Fitzsimmons:
why do magazines like Cosmopolitan stay in business?
The wine coverage, of course.
Like the WSJ.
That snark was so Lettie.
Lou Kessler
Lou Kessler
Full of shit, is that what deep depth means?originally posted by Ian Fitzsimmons:
originally posted by Cory Cartwright:
Wine bloggers are full of shit. Everyone knows that.originally posted by Oswaldo Costa:
originally posted by Nicolas Mestre:
Why do presumably bona fide wine writers continue to propagate such fallacies?
On a related note: I've always wondered how wine writers get away with making things up...I rarely see sources cited in wine books. Does this strike anyone as a problem?
Bloggers are the worst sinners in this respect. It's a disgrace. No sources cited anywhere. Just the odd junket acknowledgment. There's no central regulating authority to keep them in check. A sort of Federal Reserve of wine blogging is needed. I nominate Ian for the post. He's the only one that can be trusted.
Except here. We have deep depth.
Jonathan Loesberg
Jonathan Loesberg
originally posted by SFJoe:
I used to drink Chateauneuf with steak.
Unsurprisingly, I still do. Also other Southern Rhones. Also with lamb, game, pintade, duck, pasta, rabbit, well, you get the picture. Not with fish or chicken, even the chicken I get in France, though. I guess even I hve limits.
originally posted by Cory Cartwright:
A large part of the problem is that conventional wisdom told people that Bordeaux was the classic steak pairing. When the styles of the wines began to change the conventional wisdom should have as well, but as not to confuse anyone it didn't as far I can tell. Add in that steak houses tend to be dens of masculine overcompensation it's more the price of wine that matches with the steak, rather than the wines themselves.
Gotta quibble, the classic accompaniment to Bordeaux, at least from the left bank, is lamb. Paulliac lamb.
Even Hugh Johnson, to whom you might expect it to occur, doesn't suggest Bordeaux for steak. I would nominate him as the conventional wisdom on the subject.originally posted by VLM:
originally posted by Cory Cartwright:
A large part of the problem is that conventional wisdom told people that Bordeaux was the classic steak pairing. When the styles of the wines began to change the conventional wisdom should have as well, but as not to confuse anyone it didn't as far I can tell. Add in that steak houses tend to be dens of masculine overcompensation it's more the price of wine that matches with the steak, rather than the wines themselves.
Gotta quibble, the classic accompaniment to Bordeaux, at least from the left bank, is lamb. Paulliac lamb.