kirk wallace
kirk wallace
2009 Texier St. Julian en St. Alban (2d release, i think) at Henri (in the sidewalk patio) in Chicago; delightful and more as the night wore on, by the time their excellent burger came out, the wine was just singing.
Wine tonight
- Thread starter Jeff Grossman
- Start date
2009 Texier St. Julian en St. Alban (2d release, i think) at Henri (in the sidewalk patio) in Chicago; delightful and more as the night wore on, by the time their excellent burger came out, the wine was just singing.
By the way, here's what I wrote about this wine when I opened it in January:
Initially, very dark and tarry and not recognizably Syrah. (Had I tasted this blind, I would probably have hazarded a guess of Amador County Zin) High in acidity, with some volatile esters and a noticeable pencil lead aroma that increased in volume as the evening wore on, the wine took on some more recognizable Syrah elements with air, yet never really showed any signs of being mistaken for a St. Joseph, let alone a Cote Rotie. By the end of the evening, 2 hours on, it had become overrly minty.
I'm finding more and more that I've become overly sensitive to the minty notes in a lot of California wines. Dunno what's changed, but something has.
Mark Lipton
Jay Miller
Jay Miller
2010 CRB Gamay is even better on day 3 than it was on day 1.
Tom Glasgow
Thomas W Glasgow
hope mine doesn't end up under water, waiting for shipping season.
Claude Kolm
Claude Kolm
Mais où sont les neiges d'antan?
Christian Miller (CMM)
Christian Miller
Just back from a casual local fundraiser featuring South African wine. Mostly moderately available mid-priced wines (Ken Forrester, Simonsig, Mulderbosch, etc.) Tasty Chenin Blanc that deserves more respect? Check! Correct but uninteresting Chardonnay? Check! Zesty but not unique SB? Check! The surprises: jolly fruity slightly herbal but clean Pinotage from several producers, quite good with a light chill on it; and raisiny yet not cloying "Muscadel" from KWV, delicious with a walnut-date-brown sugar-butter cake.
Oswaldo Costa
Oswaldo Costa
Aargh, picked up a bottle of each of the three for a horizontal sometime after 2016. Perhaps I shouldn't get my hopes up too high.
Cole Kendall
Cole Kendall
Mark, which school in NZ? I have a good friend in Christchurch.
Cole Kendall
Cole Kendall
My friend is in Economics/Finance. I can PM details etc.
Bill Lundstrom
Bill Lundstrom
love this morgon for current drinking. i think i have been through a case at least.
on a another note, whats your perfered spot for bbq? last couple times my parents have brought up allen and sons (twice in last 4 months) i have been disapointed.
John McIlwain
John McIlwain
2009 Perret St. Joseph Blanc-delicious. 2004 Jasmin Cote-Rotie-corked. 2006 Poggio di Sotto Rosso di Montalcino-corked.
Ian Fitzsimmons
Ian Fitzsimmons
Drank a bottle of that with friends the morning of January 1, 2000, after climbing Mt. Sanai. Too young then.
In the Chapel Hill area, and indeed in the Triangle, Allen and Sons is the top of the heap. Be advised that this is for the location on 86 headed to Hillsoborough. There is another location south of Chapel Hill, but it is no longer family owned.
Allen and Sons is one of two places in the triangle that still does barbecue over wood and the only one that cures their own hickory.
It is my personal favorite for its gentle smokiness and I like the toothiness of the meat as well as the variety of little tidbits to be found in it. There is a place called the Pis in Chapel Hil that has a following, but I'm not really into it. Backyard Barbecue Pit in Durham is very good, although the meat is a bit overchopped for me and I prefer the slaw at Allen, but their collards are great. At Bullocks in Durham you have a choice of pulled or chopped barbecue, but I think the quality is a step below.
As you get down east a bit, there are lots of other places (Kinston, Goldsboro, or headed towards Lexington), but they are a at least an hour drive.
Doug Padgett
Doug Padgett
If you can get down east you might try Pete Jone's Skylight Inn in Ayden--Bum's is good too. Pete's is whole pig and fantastic, great depth of flavor, fat and rustic (but that's what BBQ is about). Bum's has great veggies (Southern style)--Ayden is the collards capital of the world. In Greenville, Parker's is ok and does huge volume, but they tend to really mince the meat--instead go for B's. They used to do a pig a day and that would be it. Pete's, B's and Bum's are all still done over wood.
They all got hit pretty good yesterday.
Down I-85, stop at Lexington for some Western Carolina BBQ.
I've heard good things about the family-owned Allen and Sons and terrible things about the other, but haven't had a chance to try either yet. Bullocks was an everyday favorite when I was in college and it's fine, but not spectacular.
Gamay and Mencia can be fine, but tea is better with bbq.
They all got hit pretty good yesterday.
Down I-85, stop at Lexington for some Western Carolina BBQ.
I've heard good things about the family-owned Allen and Sons and terrible things about the other, but haven't had a chance to try either yet. Bullocks was an everyday favorite when I was in college and it's fine, but not spectacular.
Gamay and Mencia can be fine, but tea is better with bbq.