Jeebus in SF Monday, 12/8

2001 Palari Faro Rosso
The nose here is still marked with a whisper of toasty oak, but this integrated very well with just a little time in the glass. This is just popping tonight, with sweet cherry, chalk, dried savory herbs and good freshness. Lovely midpalate weight, with impressive length. Held its own against the other reds on the table.
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I was sort of hoping you'd take option 3 but posting here is fine too. I have some semblance of notes somewhere or other but here are a few impressions from memory.

The Palari amazed me and was easily my red wotn. Thanks. Given that my wotn the next day was a Brunello I'm starting to think I should be buying more Italian. What are the grapes in the Palari anyway?

The Drouhin-Laroze was showing a bit too much alchohol for me. The Bartolo was much too young for me to really enjoy but certainly showed promise. Loved the von Schubert,the Gravner, the Muller, and the Hiedler, pretty much in that order. The Drouhin was really good but also too young. Neither the Evesham Wood nor the Tissot dessert wine did much for me alas.
 
An infinite number of mathematicians walk into a bar. The first one orders a beer, the second orders half a beer the third asks for a quarter of a beer. Before the next one can speak, the bartender says "You're all idiots," and pours two beers.
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Your motivation for posting this joke was best explained by the famous mathematician/psychologist Sigma Freud...
 
My illustrious colleagues appear to have covered just about everything, but I will mention that I enjoyed the Hiedler quite a bit and that has nothing to do with the large man wielding a baseball bat who just appeared at my door.

The Tissot was like a juicy young Kabinett, if Kabinett were made from grenache; I would have enjoyed some distinctiveness and complexity.

I don't really understand Jay's joke (perhaps because I am not a beer drinker?).

Scott, make sure to remind me to tell you my Ganesha joke next time.
 
originally posted by Jay Miller:
What are the grapes in the Palari anyway?
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While the blend varies somewhat by vintage, it consists mostly of nerello mascalese, nerello cappuccio and nocera, with much smaller amounts of acitana, tignolino, galatena, calabrese, palumba, and others.

Levi D. had some useful comments recently.

The west coast importer has some background information as well.
 
Slaton:
Have you tried the 2005 Benanti Rosso di Verzella? It's also from Mount Aetna. I know 2005 wasn't a great vintage in some places in Italy, but Sicily has to be relatively immune to climate swings, I would think.
What about the 2004 Palari "Rosso Soprano?"
 
originally posted by SteveTimko:
Have you tried the 2005 Benanti Rosso di Verzella?
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No, sorry. I've only tasted a handful of the Benanti reds and my impressions have been mixed, if generally leaning toward muted praise. I've really enjoyed their whites though, particularly the Pietramarina.

What about the 2004 Palari "Rosso Soprano?"
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Haven't had this either, but I think Levi D. discusses it in the thread I linked above.
 
originally posted by Scott Kraft:
Well we are a housed divided.
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Speaking of which, you really like the Tartine Bakery croissants that much? I stopped there the next day and found them overly crusty on the outside, too heavy on the inside and insufficiently buttery for my taste. They were all out of pain au chocolat.
 
originally posted by Jay Miller:
originally posted by Scott Kraft:
Well we are a housed divided.
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Speaking of which, you really like the Tartine Bakery croissants that much? I stopped there the next day and found them overly crusty on the outside, too heavy on the inside and insufficiently buttery for my taste. They were all out of pain au chocolat.
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Very strange - sounds like an off batch. Normally nicely but not overly crusty - very flaky. And light and airy inside with what seems like a whole stick of butter throughout.
 
originally posted by Scott Kraft:
originally posted by Jay Miller:
originally posted by Scott Kraft:
Well we are a housed divided.
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Speaking of which, you really like the Tartine Bakery croissants that much? I stopped there the next day and found them overly crusty on the outside, too heavy on the inside and insufficiently buttery for my taste. They were all out of pain au chocolat.
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Very strange - sounds like an off batch. Normally nicely but not overly crusty - very flaky. And light and airy inside with what seems like a whole stick of butter throughout.
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I stopped at my favorite croissant place on Saturday. The only problem is that they're a 1 hour drive away so I only go when I have some other reason to travel to the area.
 
originally posted by Rahsaan:
originally posted by Jay Miller:
I stopped at my favorite croissant place on Saturday. The only problem is that they're a 1 hour drive away.
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Where is this?

Do spill the secret!
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Bon Appetit on Franklin Turnpike in Mahwah. Found it during my sojourn up there and was amazed that there was something so much better than any place I'd found in NYC. Flaky and buttery. They also do a killer Croque Monsieur.
 
originally posted by Jay Miller:
Bon Appetit on Franklin Turnpike in Mahwah. Found it during my sojourn up there and was amazed that there was something so much better than any place I'd found in NYC. Flaky and buttery..
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Interesting.

I thought you were still talking about the Bay Area.

Either way, interesting.
 
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