2009 Puzelat Telquel

Had the Lini red with a red-sauced seafood pasta dish that had some olives and capers in it (pretty assertive flavors) and it work pretty well. That's the only time I've had the red though. I've had the ros a couple times and that's where it's at for me.
 
Damn you all and your cities with good distributions!

Do I really need to go into the farking distribution business to get good wine access in my new (and less well served than my previous and not exactly well served) little corner of Iowa?

Oh well, at least I'm more likely to make wine runs to Minneapolis due to proximity...

cranky_kevin

Who is craving beaujolais in Iowa City, yet his meager collection of interesting wines is 2 1/2 hours north of him. Poop.
 
True Levi, but after 2.5 hours in the car all I am is home. You've been to CSW and back.

We all pine for what eludes us...

I'm not really lamenting my lot in life, just an occasional crab when it comes to distribution. Heck the Kermit Lynch wines are carried by an Iowa distributor, and in the modest city of 75,000 people where I work the solitary decent bottle of gamay is a 375 of Thivin, and that's only been on the shelves for 3 months or so. And the two best wines available retail in my new city of residence (8,000 residents) are The Chanteleuserie Bourgueil and the Clos de la Coutale Cahors. Certainly serviceable, but no great shakes.
 
What is cool in markets like that though, is that when you do unearth something neat that somehow made it there, it is usually both cheaper and less allocated than it would be in the NYC market.

For instance, South Florida was a great market in which to be a Raveneau drinker when I was there. You would get like 3 or 4 cases a year, no problem, allocated to your restaurant. NYC is totally different.
 
Understood, Levi. I certainly have my eyes always peeled for hidden gems.

By the way, I'm certainly not lamenting my shift of Iowa zipcodes. Decorah, in addition to being particularly aesthetically pleasing, has a good co-op, a great farmer's market, and most importantly, in the grand scheme of things an academic job for my wife, whose 10 years of graduate school will soon pay off in the form of a good job at a great little school. I'll take a (not exactly major) dip in local wine selection for an actual wine budget. Heck yes!!!
 
originally posted by Thor:
I've never seen the ros. The hunt must begin, I guess.
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Time to move to Brooklyn. My local haunt, Dry Dock, has all three piled on the counter. The white really hits the spot for me too.
 
The other two are widely available here, so my bet would be that the rosato is "available" but never seen outside some as-yet-unvisited location that's taken the lot of it.
 
This was the mad genius of my executive chef, who, trying Lambrusco for the first time on his night off, brought three bottles of red Lambrusco at about 8.5% alcohol (I'm imagining about 35-40 grams residual) the next day. I can't recall the producer. It was pretty good on its own.

Initially, there's a disconnect between the gelato and the Lambrusco, but as soon as the gelato begins to melt a little and infuses the Lambrusco with a little more sugar and the cream and wine begin to mix, wham, it becomes really excellent: a grape-y take on an American soda-fountain classic.

The acid from the Lambrusco seems to keep things in balance, which is why it's better and more adult than say, a purple drink float.

I would imagine that you need a little sugar in the Lambrusco, or the two will have a difficult time getting along. I'm not sure that I'd try this with white or rose, but possibly there's experiments to be done. I feel like something like frutti di bosco with rose might be great.
 
originally posted by Morgan Harris:
This was the mad genius of my executive chef, who, trying Lambrusco for the first time on his night off, brought three bottles of red Lambrusco at about 8.5% alcohol (I'm imagining about 35-40 grams residual) the next day. I can't recall the producer. It was pretty good on its own.

Initially, there's a disconnect between the gelato and the Lambrusco, but as soon as the gelato begins to melt a little and infuses the Lambrusco with a little more sugar and the cream and wine begin to mix, wham, it becomes really excellent: a grape-y take on an American soda-fountain classic.

The acid from the Lambrusco seems to keep things in balance, which is why it's better and more adult than say, a purple drink float.

I would imagine that you need a little sugar in the Lambrusco, or the two will have a difficult time getting along. I'm not sure that I'd try this with white or rose, but possibly there's experiments to be done. I feel like something like frutti di bosco with rose might be great.
Click to expand...

Sounds pretty good. I guess this would essentially be a spiked Purple Cow.
 
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