TN: Two wines with half of the Wine Advocate crew.

originally posted by Jeff Grossman:
originally posted by Jonathan Loesberg:
It's amazing to me that it took all the way to Keith and Sharon for someone to actually read the sentence. The major argument against speed reading. Thank you both.
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Speaking for myself, I knew what he meant -- what I wanted him to mean -- by some approximation of the word-salad he offered so I did not bother parsing.
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+ Juan
 
I'm pretty sure I was debating and editing between "always delivers" and "never fails to impress" at the time and got distracted and left it butchered.

I'm just so used to pedantry here, I snarled first. Mea culpa.
 
originally posted by Brad Kane:
I'm pretty sure I was debating and editing between "always delivers" and "never fails to impress" at the time and got distracted and left it butchered.

I'm just so used to pedantry here, I snarled first. Mea culpa.
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My correction was pedantic. It was just also correct. Either you have mistaken pedantry to mean incorrect error correction or you should stop snarling at it.

See, now that's how you do pedantry.
 
Thanks Brad! Good to see you again and sorry that the date was so busy and I missed almost everybody.

Shame about the Mondavi, because underneath all that mustiness it seemed like a terrific wine.

Cheers!
 
originally posted by Chris Coad:
What's "garrigue"? Google only gives me botany sites.
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That is correct. Garrigue is a term for an assortment of more-or-less fragrant shrubs that grow near the Mediterranean Sea. In wine talk it is a well-worn phrase, in some circles, to say that one can taste garrigue in a wine from Provence.

But do not take my word for it. No, no. IANAB. But I have sought, just for you, the most pedantic description of garrigue. I hope you like admire it: click
 
originally posted by Chris Coad:
What's "garrigue"? Google only gives me botany sites.
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Having just gone through every one of your Rhone tasting notes on your website and finding that you only use herb/herbs or herby a total of three times, It's what you misidentify as eucalyptus or menthol in most of your Rhone tasting notes, especially the Northern ones.

Might I suggest that you go to the South of France and inhale deeply? That, or maybe pay a little more attention to my roasted chicken as I don't season it with eucalyptus.
 
You don't have to go to Provence. Just chop up somerosemary, thyme and lavender and you'll get an approximation. You can smell it in Provence just by breathing out and breathing in.
 
originally posted by Jonathan Loesberg:
You don't have to go to Provence. Just chop up some Rosemary, thyme and lavender and you'll get an approximation. You can smell it in Provence just by breathing out and breathing in.
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Basic recipe for herbes de pr... but you knew that.
 
originally posted by Jonathan Loesberg:
You don't have to go to Provence. Just chop up some Rosemary, thyme and lavender and you'll get an approximation. You can smell it in Provence just by breathing out and breathing in.
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He can also smell it if he pays attention to my roast/broiled chicken, which he's probably had two to three dozen times over the years, as it's heavily seasoned with herbes de Provence.
 
originally posted by Jeff Grossman:
originally posted by Jonathan Loesberg:
You don't have to go to Provence. Just chop up some Rosemary, thyme and lavender and you'll get an approximation. You can smell it in Provence just by breathing out and breathing in.
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Basic recipe for herbes de pr... but you knew that.
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Never use the stuff. My garden has all the ingredients. I'm also very sparing with lavender as a cooking ingredient and have a much freer hand with sage and oregano, both also there for the picking.
 
originally posted by Jonathan Loesberg:
Never use the stuff. My garden has all the ingredients.
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I always found it odd that they would package that stuff all together; easy enough (and more interesting) to use the herbs in proportions of one's choosing.
 
originally posted by Jonathan Loesberg:
You don't have to go to Provence. Just chop up somerosemary, thyme and lavender and you'll get an approximation. You can smell it in Provence just by breathing out and breathing in.
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Indeed, but don't forget the marjoram, basil, oregano, savory and fennel seed.
 
originally posted by Brad Kane:
originally posted by Jonathan Loesberg:
You don't have to go to Provence. Just chop up somerosemary, thyme and lavender and you'll get an approximation. You can smell it in Provence just by breathing out and breathing in.
Click to expand...

Indeed, but don't forget the marjoram, basil, oregano, savory and fennel seed.
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They may be in herbes de provence. But not so much in garrigue for me. Except for marjoram maybe, those herbes don't grow wild in the fields, or grow into large bushes. Sage is another thing, though.
 
originally posted by Brad Kane:
originally posted by Jonathan Loesberg:
You don't have to go to Provence. Just chop up some Rosemary, thyme and lavender and you'll get an approximation. You can smell it in Provence just by breathing out and breathing in.
Click to expand...

He can also smell it if he pays attention to my roast/broiled chicken, which he's probably had two to three dozen times over the years, as it's heavily seasoned with herbes de Provence.
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Also pleasantly smelly when you throw it into simmering butter for 15-30 seconds before drizzling the whole onto popcorn and then watching a quality film set in the French Riviera, like La Piscine or Dirty Rotten Scoundrels, for example.
 
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