tag:blogger.com,1999:blog-3799854524070158890.post2762179162806961399..comments2023-10-10T14:43:29.795-04:00Comments on Brooklynguy's Wine and Food Blog: You be the SommelierBrooklynguyhttp://www.blogger.com/profile/16321573602782343974noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-3799854524070158890.post-90559022616148167502011-07-08T17:15:05.214-04:002011-07-08T17:15:05.214-04:00Cabernet Franc. Young and rough. For sure.Cabernet Franc. Young and rough. For sure.gastrognomehttps://www.blogger.com/profile/15353737027457779336noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-87023046993663639972011-03-21T18:47:18.877-04:002011-03-21T18:47:18.877-04:00Given the chimichurri-inspired sauce, my instincts...Given the chimichurri-inspired sauce, my instincts tell me a malbec would be a nice compliment.<br /><br />This looks like a great date meal.chow bellahttps://www.blogger.com/profile/07878621159400845440noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-5823041884324973672011-02-24T19:05:49.199-05:002011-02-24T19:05:49.199-05:00as always, these sound great. i really think we ha...as always, these sound great. i really think we have collectively proved that there is no such ting as one exact and perfect pairing. anyway...i was also thrown by the pungent parsley sauce, and i decided to go with a young vines Gonon Syrah, the 2009 Ile de Feray, and it was fantstic with the dish.Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-8139639843548421142011-02-24T12:35:38.188-05:002011-02-24T12:35:38.188-05:00There are several wines that would work for me: a ...There are several wines that would work for me: a syrah from Hevre Souhaut, Gaussen Bandol, Brovia Dolcetto, anything from Montesecondo, Bea's San Valentino, a big bottling from Breton like Beaumont or les Perrieres, ditto on GononAnonymoushttps://www.blogger.com/profile/15165919759018639538noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-18103269299824774002011-02-24T01:11:00.211-05:002011-02-24T01:11:00.211-05:00Barbera D'Alba or D'Asti, young nebbiolo, ...Barbera D'Alba or D'Asti, young nebbiolo, Beaujolais would be my instinct.Deetranehttps://www.blogger.com/profile/16732228652575908969noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-46752050831921667922011-02-23T13:46:06.516-05:002011-02-23T13:46:06.516-05:00Classic bistro dish, needs classic bistro wine, li...Classic bistro dish, needs classic bistro wine, like Chinon or a Bordeaux cru bourgeois. But the chimmichurri makes the mind wander to malbec, so I'd go with Cahors or something else southwest; how about an Etxegaraya Cuvee Lehengoa?keithlevenberghttps://www.blogger.com/profile/00556819801189301362noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-41861660937599055312011-02-22T22:08:13.294-05:002011-02-22T22:08:13.294-05:00Since few are speaking up for the new world, I'...Since few are speaking up for the new world, I'll engage some counter-programming and suggest an old-school, mint-inflected California cabernet. Old River makes a good one for $19, but if you wanted to get fancy, an aged Mayacamas would be great. That said, the 08 Gaillac rouge I'm drinking right now from Mayragues (70% braucol (fer sevardou) and 30% cab sauv) and insanely good for $13, would also be terrific.Wicker Parkerhttps://www.blogger.com/profile/15976225032244371755noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-27154639663797385372011-02-22T19:21:06.926-05:002011-02-22T19:21:06.926-05:00Since your cut of meat is a bit out of the ordinar...Since your cut of meat is a bit out of the ordinary I’d also pick a wine that’s a bit unusual. My choice would be a red from the volcanic soils of the Canary Islands. It is made of the Listan Negro variety, say hello to:<br />2008 Los Bermejos Lanzarote Tinto. The wine has general Cru-Beaujolais flavors with added bonus of herbal-funkiness and volcanic qualities that would play well with the green sauce that threw a lot of us off!Saulnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-16377675201408905852011-02-22T19:12:27.464-05:002011-02-22T19:12:27.464-05:00How about some mourvedre? Pradeaux?How about some mourvedre? Pradeaux?rhithttps://www.blogger.com/profile/16099401764991161218noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-70218396977207917122011-02-22T16:43:44.042-05:002011-02-22T16:43:44.042-05:00AR.PE.PE - Rosso di Valtellina 2007 will do nicely...AR.PE.PE - Rosso di Valtellina 2007 will do nicelyLowelifenoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-79480383930961260042011-02-22T14:11:16.274-05:002011-02-22T14:11:16.274-05:00The St. Joseph from Gonon. Or a Blaufränkisch from...The St. Joseph from Gonon. Or a Blaufränkisch from Muhr-Van Der Niepoort or Paul Achs.Alex Halberstadthttp://thefastertimes.com/wine/noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-17827674574735047902011-02-22T00:35:33.395-05:002011-02-22T00:35:33.395-05:00As a recovering vegetarian, I am picky & indec...As a recovering vegetarian, I am picky & indecisive about what to pair with the onslaught of animal protein & texture. I even made a point of not eating any red meat my first month in Argentina. Somebody already shilled for his product from Uruguay, so I'll put in a word from some unusual stuff from Mendoza, nominally imported to the USA, but without a distribution deal, so...Devil take the hindmost, as it were: the brothers that founded Bodega Cecchin bought some vineyards in receivership & Spaniards had planted it to Graciano & Carignan. Yes, excellent Argentinian Carignan. They also grow ( & mostly sell bulk to some big guys, which is how I talked myslef to buying some of their stock from '06, which molders in Mendoza) some Bonarda, with unmarketably muted sottobosco fruit, & a domiinant black olive & olive leaf character that might just work perfectly with this dish...Oh, I forgot to mention-- Cecchin is the strictest non-interventionist winery in ARG.<br />Salute!viNomadichttps://www.blogger.com/profile/10871310275756229282noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-18678188283436326592011-02-21T21:21:40.198-05:002011-02-21T21:21:40.198-05:00Speaking here as someone who loves lesser-known ap...Speaking here as someone who loves lesser-known appellations and independent winemakers -- I'm drinking some of Eric Texier's Vaison-la-Romaine as I write this -- I look at those beautiful atavistic meat slices and wonder: if not big honking aged Bordeaux now, when? Or else some meretricious Argentine malbec??ectomorphnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-19329308540729184272011-02-21T19:04:56.764-05:002011-02-21T19:04:56.764-05:00Overnoy/Houillon PloussardOvernoy/Houillon PloussardCliffhttps://www.blogger.com/profile/04254237968195126520noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-29186853081650273512011-02-21T15:52:51.957-05:002011-02-21T15:52:51.957-05:00My first reaction was a cab franc from the Loire, ...My first reaction was a cab franc from the Loire, or a red in general, with noticeable tannins to cut through the beef. However, you complicate things with all the parsley and the grilled broccoli and lemon zest...a tannic wine might create a metallic taste with these. So, I would recommend a "hearty" white...the other week, I had a 2007 Savignin L'Ivresse de Noe Arbois Pupillin from Philippe Bonard and I think this one might go well here too.Nicolanoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-76893116036813179782011-02-21T03:21:26.301-05:002011-02-21T03:21:26.301-05:00Possibly a Langhe Nebbiolo to complement the richn...Possibly a Langhe Nebbiolo to complement the richness without overpowering it with.Jeremy Jenningshttps://www.blogger.com/profile/07431906252654111034noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-85416684910124968282011-02-21T02:32:49.895-05:002011-02-21T02:32:49.895-05:00A delicate yet firm Sangiovese sounds like a great...A delicate yet firm Sangiovese sounds like a great match; I'd just do Montevertine Pian del Ciampolo and call it a day.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-13918297680254154872011-02-21T01:54:16.940-05:002011-02-21T01:54:16.940-05:00Romanee St. Vivant. Spice, dark fruit, exquisite ...Romanee St. Vivant. Spice, dark fruit, exquisite nose.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-25444368280796242352011-02-21T00:57:37.785-05:002011-02-21T00:57:37.785-05:00My suggestion is:
AMAT - TRADICIÓN CARRAU DESDE 1...My suggestion is:<br /><br />AMAT - TRADICIÓN CARRAU DESDE 1752 - CERRO CHAPEU - BODEGAS CARRAU DESDE 1752 - C. MAYO GUTIÉRREZ 2556 - MONTEVIDEO - URUGUAY - I.NA.VI 118 A 13,5% 2005<br /><br />VISUAL ANALYSIS: the wine is limpid and the colour is ruby with garnet reflections; furthermore, the wine, when poured in the glass, flows with easy and slow fluidity.<br /><br />OLFACTORY ANALYSIS: the odorous sensations are rich and pronounced in a way that, undergrowth, dried leaves, tobacco, sweet chocolate, leather, vanilla, dried figs, dried blackcurrant and liquorice which results in a mentholated sensation, are easily and pleasantly recognizable.<br /><br />GUSTATIVE ANALYSIS: we can underline that this wine is almost balanced because there are a low tannic astringency and a not dominant alcoholic note. The structure is interesting and is accompanied by touches of salivation. No parameter prevails on the other. The final is just a little bit sweety and the gustative aromatic persistence is of 7 seconds.<br /><br />WINE-FOOD COMBINATION: on every occasion of meat dishes<br /><br />MY PERSONAL OPINION: from the very beginning this wine has aimed at reviving the grace of tasting a very well done wine. Then, go ahead with this tasting pleasure.Guglielmo Rocchicciolihttp://www.wineandsommelier.comnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-65813501970852481002011-02-20T22:05:21.471-05:002011-02-20T22:05:21.471-05:00Cabernet Franc or Cot from the Loire. A Chinon fro...Cabernet Franc or Cot from the Loire. A Chinon from Baudry or Clos Roche Blance Cot would be lovely.Johnhttps://www.blogger.com/profile/13923869088065777133noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-64526543903592362072011-02-20T21:09:30.327-05:002011-02-20T21:09:30.327-05:00Hanger steak is super-intense and rich, so I think...Hanger steak is super-intense and rich, so I think you need something less rich than your typical steak-and-cab pairing. Maybe a Cru Beaujolais or syrah.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-67047108033014111082011-02-20T21:06:02.110-05:002011-02-20T21:06:02.110-05:00grignolinogrignolinoAndrewRhttp://twitter.com/crocodilelogicnoreply@blogger.com