agxo3 Posted January 8, 2006 Share Posted January 8, 2006 Got hold of this book by Jay McInerney (who wrote Bright Lights, Big City). Turns out he knows his wine stuff that well to write a book about wine. It's called BACCHUS & ME - Adventures in the Wine Cellar. Here's some morsels from the book: On the difficulty of picking a wine for a vegetarian meal:Like boys and girls locked away in same-sex prep schools, most wines yearn for a bit of flesh. :evil: On the difference between a Burgundy and a Bordeaux:If it's red, French, costs too much and tastes like the water that's left in the vase after the flowers have died and rotted, it's probably Burgundy. <{POST_SNAPBACK}> I like that description of an over-rated Burgundy! To be fair, there are some really, really wonderful Burgundies. Took my daughter wine tasting there when she was but 14 (they didn't care, they just poured her a glass everywhere we went, even nice restaurants!). We stopped in Nuits St. Geroge at a tasting house that served as a local collective. We tasted seven wines, ranging from the latest vintage all the way back 7 years, and it was amazing to see the development of the wines as they aged. Granted, each vintage is different, but you could note the differences the aging process wrought on the wines. And that was the wine conversion moment for my daughter. She blames that experience for her inability to drink swill, and for her tendency to steal a few (good!!) bottles out of my collection every time she comes to visit. I frequently describe not-so-good pinot noirs (the grape of red Burgundies) as having that characteristic "barnyard" smell. Think wet sheep standing in the mud taking a dump at your feet. Appetizing, isn't it? Quote Link to comment
floppydrive Posted January 9, 2006 Share Posted January 9, 2006 FD and masi - your muses are calling!What are you waiting for? Go for it! Wine and food and cooking - where can you go absolutely wrong? :cool:<{POST_SNAPBACK}>Anti-stress therapy lang po ang pagluluto. It's priceless to see other people enjoy food that you made. Way better than sinking a sandy par! Of course, if there's wine to go with it, so much the better! But then, there's the other side where the you made food sucks. :sick: hehehe Para hindi OT, I had some grape liquer from Chateau Barrosa - chocolate flavor. Bitter sweet chocolate with sweet cherry tones. Thick consistency, similar to pure maple syrup. Good on ice cream. Quote Link to comment
naglalakad Posted January 9, 2006 Share Posted January 9, 2006 Newbie po at mahilig din sa wine. kaya lang po sa dami ng wine manufacturers parang ang hirap ma-distinguish ang talagang masarap na wine. Ano po bang advice nyo? Quote Link to comment
Guest the_eight_of_orbs Posted January 9, 2006 Share Posted January 9, 2006 WINOS! come na at Cyrano! Set an EB thing. Here's a partiallist of their wines which may interest / disgust you. It's a cozy place and we can force the owner to open shop earlier than usual. CASILLERO DEL DIABLO Chardonnay '04 - awarded 85 points by WINE SPECTATOR Magazine Sauvignon Blanc '04 Pinot Noir '04 Merlot '04 Carménère '04 - awarded 87 points by WINE SPECTATOR Magazine Shiraz '04 Cabernet Sauvignon - awarded 3 stars by DECANTER Magazine MARQUES DE CASA CONCHA Chardonnay '04 Cabernet Sauvignon '03 - awarded 91 points by WINE SPECTATOR Magazine TRIVENTO Golden Reserve Malbec '03 AMELIA Chardonnay '04 DON MELCHOR Cabernet Sauvignon '02 ------------------------------------------------------------------ CYRANO WINE SELECTIONSUpper G/F Legaspi Park View CondominiumC. Palanca Street cor. Legaspi StreetLegaspi Village, Makati 1200 ------------------------------------------------------------------ Let me know if you guys wanna go, i can meet you there! Quote Link to comment
masi Posted January 9, 2006 Share Posted January 9, 2006 (edited) SALTRAM is the name, pare................the name to AVOID! I also had some disappointing experience with my wine last New Year's eve well not because the wine was bad per se but because it had developed a sizeable amount of sediment in the bottom - which I failed to notice when I opened it. I nearly drank some of it :sick: It was a 2000 Moss Brothers Shiraz - smooth and elegant in structure unlike those Barossa bruisers. It's maybe because it is a Western Australian wine from the Margaret River region and aged in French oak. It was the last bottle from the lot I kept and it did not disappoint. No tannins - just the peppery sting in the throat which I love so well. Finish is moderately good - just the right amount of fruit dancing in the mouth.<{POST_SNAPBACK}> Bods, pare I hope everything is well now!!! You still remember that uneventful Saltram-abagan :grr: , pare ako I simple said "Not worth the few brain cells! I am beginning to think that the switched the contents to a Novellino!!! :boo: FD and masi - your muses are calling!What are you waiting for? Go for it! Wine and food and cooking - where can you go absolutely wrong? :cool:<{POST_SNAPBACK}> some day, soon, I hope!!! Mag-OJT ako dun sa sushi restaurant sa Intrepid Plaza, Libis!!!! Anti-stress therapy lang po ang pagluluto. It's priceless to see other people enjoy food that you made. Way better than sinking a sandy par! Of course, if there's wine to go with it, so much the better! But then, there's the other side where the you made food sucks. :sick: hehehe Para hindi OT, I had some grape liquer from Chateau Barrosa - chocolate flavor. Bitter sweet chocolate with sweet cherry tones. Thick consistency, similar to pure maple syrup. Good on ice cream.<{POST_SNAPBACK}> Use to do it that way too, FD! A stress buster! But now, it seems that I really want to cook for people or am I simply "mid-lifing"! Any too much loose ends to tie up at work before I make that decision to switch careers!!!! "Way better than sinking a sandy par!!" Pare, how about shooting an eagle or a double eagle on a par 5, 540 yards, handicap 1, 10-meter elevated green, against the wind and all your golf cronies are "talking about it" over your favorite food and wine!!!! Nothing comes close!!!!! WINOS! come na at Cyrano! Set an EB thing. Here's a partiallist of their wines which may interest / disgust you. It's a cozy place and we can force the owner to open shop earlier than usual. CASILLERO DEL DIABLO Chardonnay '04 - awarded 85 points by WINE SPECTATOR Magazine Sauvignon Blanc '04 Pinot Noir '04 Merlot '04 Carménère '04 - awarded 87 points by WINE SPECTATOR Magazine Shiraz '04 Cabernet Sauvignon - awarded 3 stars by DECANTER Magazine MARQUES DE CASA CONCHA Chardonnay '04 Cabernet Sauvignon '03 - awarded 91 points by WINE SPECTATOR MagazineTRIVENTO Golden Reserve Malbec '03AMELIA Chardonnay '04 DON MELCHOR Cabernet Sauvignon '02 ------------------------------------------------------------------ CYRANO WINE SELECTIONSUpper G/F Legaspi Park View CondominiumC. Palanca Street cor. Legaspi StreetLegaspi Village, Makati 1200 ------------------------------------------------------------------ Let me know if you guys wanna go, i can meet you there! <{POST_SNAPBACK}> Now, I have all the reason to go there!!!! Especially for that Sauvignon Blanc, which is becoming my staple!!!! Thanks for the list!!!! Bods, Storm, FD and everyone else!!!! What say you, winos and winas!!!! Edited January 9, 2006 by masi Quote Link to comment
floppydrive Posted January 9, 2006 Share Posted January 9, 2006 "Way better than sinking a sandy par!!" Pare, how about shooting an eagle or a double eagle on a par 5, 540 yards, handicap 1, 10-meter elevated green, against the wind and all your golf cronies are "talking about it" over your favorite food and wine!!!! Nothing comes close!!!!! Now, I have all the reason to go there!!!! Especially for that Sauvignon Blanc, which is becoming my staple!!!! Thanks for the list!!!! Bods, Storm, FD and everyone else!!!! What say you, winos and winas!!!! <{POST_SNAPBACK}>You had an Albatross?!?!?!?! Congratulations! That's way much better than a hole in one! :thumbsupsmiley: What I usually have are turkeys. :grr: So when is the EB? This Friday The 13th? Hope it won't be the long awaited PWE! Quote Link to comment
storm Posted January 10, 2006 Share Posted January 10, 2006 Call ako sa 13th. Isama ko sweetheart ko. Quote Link to comment
bods1000 Posted January 10, 2006 Author Share Posted January 10, 2006 Natawa talaga ako Cheers to Francine! Welcome back Pareng Bods.<{POST_SNAPBACK}> magmumura na naman yun pare pag nalaman nyang tinatawag natin siyang Francine uli.Ms. Prieto na lang I like that description of an over-rated Burgundy! To be fair, there are some really, really wonderful Burgundies. Took my daughter wine tasting there when she was but 14 (they didn't care, they just poured her a glass everywhere we went, even nice restaurants!). We stopped in Nuits St. Geroge at a tasting house that served as a local collective. We tasted seven wines, ranging from the latest vintage all the way back 7 years, and it was amazing to see the development of the wines as they aged. Granted, each vintage is different, but you could note the differences the aging process wrought on the wines. And that was the wine conversion moment for my daughter. She blames that experience for her inability to drink swill, and for her tendency to steal a few (good!!) bottles out of my collection every time she comes to visit. I frequently describe not-so-good pinot noirs (the grape of red Burgundies) as having that characteristic "barnyard" smell. Think wet sheep standing in the mud taking a dump at your feet. Appetizing, isn't it? <{POST_SNAPBACK}> I'm sure there are also overrated Bordeauxs - what do you think pareThat barnyard smell description sure beats the vase water's of McInerney :sick: Since we're on Burgundies, what can you recommend, pare? Anti-stress therapy lang po ang pagluluto. It's priceless to see other people enjoy food that you made. Way better than sinking a sandy par! Of course, if there's wine to go with it, so much the better! But then, there's the other side where the you made food sucks. :sick: hehehe Para hindi OT, I had some grape liquer from Chateau Barrosa - chocolate flavor. Bitter sweet chocolate with sweet cherry tones. Thick consistency, similar to pure maple syrup. Good on ice cream.<{POST_SNAPBACK}> I don't think your food will suck the way you and masi describe how you prepare it- seems like you two are budding Pucks or Bourdains pare go with us na the next time there's an EB! Quote Link to comment
bods1000 Posted January 10, 2006 Author Share Posted January 10, 2006 Bods, pare I hope everything is well now!!! You still remember that uneventful Saltram-abagan :grr: , pare ako I simple said "Not worth the few brain cells! I am beginning to think that the switched the contents to a Novellino!!! :boo: some day, soon, I hope!!! Mag-OJT ako dun sa sushi restaurant sa Intrepid Plaza, Libis!!!! <{POST_SNAPBACK}> hahaha I like that Saltramanagan pero you could be right about that Novellino switch because I remember drinking a Saltram before that held up quite elegantly to all the promise of a shiraz.Could be a low-level Saltram we had but the price was ridiculous for such a bottom-tier Saltram. pare, your toque and chef's apron are waiting for you at Libis basta pagkatapos mo ng training every night, we celebrate with wine :cool: Quote Link to comment
storm Posted January 10, 2006 Share Posted January 10, 2006 Right on Pareng Bods Cheers to Ms. Prieto!!! :thumbsupsmiley: Kita-kita tayo sa Cyranos on Friday? Quote Link to comment
agxo3 Posted January 10, 2006 Share Posted January 10, 2006 I'm sure there are also overrated Bordeauxs - what do you think pareThat barnyard smell description sure beats the vase water's of McInerney :sick: Since we're on Burgundies, what can you recommend, pare? <{POST_SNAPBACK}> I've had quite a few *ahem* less than stellar Bordeaux. In fact, way too many - which is why I tend to stick to California cabs. The last good Bordauex I had was a 1985 Gruaud-Larose. Hevenly, positively heavenly! Made me understand all over again why there's such a mystique about Bordeaux. Now I have a 1966 Chateau Leoville-Las Cases that I know I should pop open soon - I am sure it's on the decline! And a 1977 Lynch-Bages that is ready to drink. I also have various 1999 and a 2001 Bordeaux that will be ready in a few years. Hopefully they will live up to the '85 Gruaud-Larose. Quote Link to comment
masi Posted January 11, 2006 Share Posted January 11, 2006 You had an Albatross?!?!?!?! Congratulations! That's way much better than a hole in one! :thumbsupsmiley: What I usually have are turkeys. :grr: So when is the EB? This Friday The 13th? Hope it won't be the long awaited PWE!<{POST_SNAPBACK}> Never came close!!! Well maybe 18-inches from an albatross at the 18th hole of the old Capitol Hills GC from 240 yards!!! Practically eagled all 4 par-5s of Capitol at different playing days. Villamor's 18th hole was 1-yard short of an albatros but ended up with birdie :grr: But my golf could compare to a bottle of Novellino!!!! It's that bad!!!! Quote Link to comment
storm Posted January 14, 2006 Share Posted January 14, 2006 Maiangat lang! Have a great weekend folks. Let's meet next week. Cheers! Quote Link to comment
Guest the_eight_of_orbs Posted January 16, 2006 Share Posted January 16, 2006 \MASIwala nang sauvignon blanc sa Cyrano sorry naubos daw nung holidays Hope to see you guys soon sana sa cyrano kasi everyday na ko nandun e Quote Link to comment
masi Posted January 16, 2006 Share Posted January 16, 2006 \MASIwala nang sauvignon blanc sa Cyrano sorry naubos daw nung holidays Hope to see you guys soon sana sa cyrano kasi everyday na ko nandun e <{POST_SNAPBACK}> :cry: :cry: :cry: :cry: :cry: walang sauv blanc.... pwede ako na lang magdala!!!! :boo: well, i am sure there are other labels that will catch my fancy... :hypocritesmiley: btw, what time does it open? usually, at the end of the business hour, i am very "thirsty" and would like to "wash away" the day's rigors. i hope cyrano serves my favorite JW Black for those "i need a stiff one days!" Quote Link to comment
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