Steve Cuozzo still fears Lee Campbell and natural wines.

originally posted by Robert Dentice:
originally posted by Sharon Bowman:
On a tangent, I miss Sainte-Epine. For a little bit, Patrick Cappiello had it on the list at Pearl & Ash in New York, and one could go in just like that and drink it. Such a wine. It is of a different coat (as one would say of a dog) than Souhaut's St-Jo or the eponymous Domaine Romaneaux-Destezet.

Souteronne seems to me a little more affected by its journey?
Click to expand...

I agree with you on the Sainte-Epine.

As for the Souteronne I opened a bottle and it was a bit too messed up for me. I put it aside and forgot about it for a week due to travel. A week later I tested it for cooking wine and it was beautiful so I drank it.

Here is the crazy part it was sitting on my counter uncorked for the entire week.
Click to expand...

Don't leave me in suspense. What did you select for cooking wine?
 
originally posted by Robert Dentice:
originally posted by Sharon Bowman:
On a tangent, I miss Sainte-Epine. For a little bit, Patrick Cappiello had it on the list at Pearl & Ash in New York, and one could go in just like that and drink it. Such a wine. It is of a different coat (as one would say of a dog) than Souhaut's St-Jo or the eponymous Domaine Romaneaux-Destezet.

Souteronne seems to me a little more affected by its journey?
Click to expand...

I agree with you on the Sainte-Epine.

As for the Souteronne I opened a bottle and it was a bit too messed up for me. I put it aside and forgot about it for a week due to travel. A week later I tested it for cooking wine and it was beautiful so I drank it.

Here is the crazy part it was sitting on my counter uncorked for the entire week.
Click to expand...

Is that what happened with those Donnhoffs?
 
originally posted by Robert Dentice:
Here is the crazy part it was sitting on my counter uncorked for the entire week.
Click to expand...
Not crazy. I can't even begin to venture a scientific explanation, but a bottle left open on the counter at room temperature has always managed to hold up better for me than anything preserved with any of the various techniques or thingamajigs out there.
 
originally posted by Keith Levenberg:
originally posted by Robert Dentice:
Here is the crazy part it was sitting on my counter uncorked for the entire week.
Click to expand...
Not crazy. I can't even begin to venture a scientific explanation, but a bottle left open on the counter at room temperature has always managed to hold up better for me than anything preserved with any of the various techniques or thingamajigs out there.
Click to expand...

Do I sense another plug for Coravin?
 
originally posted by Gene Vilensky:
I never argued her lists weren't great. I am a huge fan. But being a somm is more than creating great lists. It involves (and is mainly about) service on the floor. Her lists are fairly small, so it's not like it's that arduous to be very knowledgeable about all the wines. Furthermore, there is substantial overlap in the lists (not just in specific wines but also producers, importers, etc) so it's not like she's really creating five totally distinct lists. I have dealt with her three times at Reynard and two of those times, she made significant errors in my opinion. Should I run tests for statistical significance of Bernoulli trials before stating my opinion of her quality as a sommelier? Besides, it's not like this board is terribly public.

Geez.
Click to expand...

There are not an infinite amount of sommeliers who would have answered the questions correctly, but of those that there are, I would rather hang out with Lee. And by hang out I mean drink a bottle of wine around or with.
 
originally posted by Oswaldo Costa:
The characters in Somm would have answered those questions correctly, so I withdraw my criticisms of the movie.
Click to expand...
No way are most of Lee's wines on their flashcards.
 
originally posted by Levi Dalton:
originally posted by Gene Vilensky:
I never argued her lists weren't great. I am a huge fan. But being a somm is more than creating great lists. It involves (and is mainly about) service on the floor. Her lists are fairly small, so it's not like it's that arduous to be very knowledgeable about all the wines. Furthermore, there is substantial overlap in the lists (not just in specific wines but also producers, importers, etc) so it's not like she's really creating five totally distinct lists. I have dealt with her three times at Reynard and two of those times, she made significant errors in my opinion. Should I run tests for statistical significance of Bernoulli trials before stating my opinion of her quality as a sommelier? Besides, it's not like this board is terribly public.

Geez.
Click to expand...

There are not an infinite amount of sommeliers who would have answered the questions correctly, but of those that there are, I would rather hang out with Lee. And by hang out I mean drink a bottle of wine around or with.
Click to expand...

She was the one who volunteered the info about Babiole being Gamay. I asked, "what's new and interesting that I should try" and she said, "try this amazing Gamay from the Rhone". Anyway, I'm sure she's a lovely person and her taste in wine is excellent. But that's not enough to be a great or even good somm. You can't make the customer feel like you chose your list because that's what the hipsters in Paris you're trying to emulate are drinking.
 
You must log in or register to reply here.
Back
Top