tag:blogger.com,1999:blog-3799854524070158890.post5110557158736503523..comments2023-10-10T14:43:29.795-04:00Comments on Brooklynguy's Wine and Food Blog: Simplicity = Onion TartBrooklynguyhttp://www.blogger.com/profile/16321573602782343974noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-3799854524070158890.post-89176362612892166682009-08-30T23:29:37.300-04:002009-08-30T23:29:37.300-04:00Hey Neil-
Thanks for the shout-out. I loves me an...Hey Neil-<br /><br />Thanks for the shout-out. I loves me an onion tart with rosé; couldn't be a better post to include me in (though next time I'd like to be included in the tart-eating as well.)<br /><br />I may be showing the apartment over the next few weeks, and if so I'll let you know and we can try to have a drink.peterhttps://www.blogger.com/profile/17189314044617829401noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-41980500842017068952009-08-28T15:36:57.591-04:002009-08-28T15:36:57.591-04:00My understanding is that Eric de St. Victor (owner...My understanding is that Eric de St. Victor (owner and winemaker at Pibarnon) has consciously scaled back red production, albeit quite slightly, over the past few years, due to a small sales dip. The demand for rosé seems only to be increasing, which I'm sure was a motivating factor as well.Clarke B.https://www.blogger.com/profile/04994102044847917379noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-787832755353060132009-08-26T21:20:36.370-04:002009-08-26T21:20:36.370-04:00@ gcarl - i'm so glad that this worked for you...@ gcarl - i'm so glad that this worked for you, and applying it to pork sounds brilliant. i'll have to bring this method elsewhere too. <br /><br />@Clarke - thanks for your informative comments. interesting that they would put 08 grapes destined for Bandol rouge into the rose. why would they do that, i wonder? perfect grapes and no sorting, yields almost too high? in any case, i would have to agree, pibarnon's rose in08 is utterly great.Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-27033067014808033642009-08-25T14:44:59.684-04:002009-08-25T14:44:59.684-04:00This vintage of Pibarnon rosé is the best I've...This vintage of Pibarnon rosé is the best I've tasted for sure (disclaimer: I represent the estate in NY)... Scott, you've gotta try it.<br /><br />A few more facts about the wine: the Cinsault is from press juice, the Mourvèdre saignée. The vines are planted in soils of clay and Triassic limestone, on southeast-facing slopes 300 meters high (Pibarnon has the highest-altitude vines in all of Bandol).<br /><br />2008 was a very strong vintage in Provence--a long growing season with slow and gradual ripening, which promotes freshness and vibrancy in the rosés. <br /><br />Also, for the first time ever, the estate used some of the grapes destined for their top Bandol rouge in the rosé--another reason for the greatness of the '08. <br /><br />I admit, I usually think Tempier is at the very top of the heap, but in '08 I really think the Pibarnon edges it out.Clarke B.https://www.blogger.com/profile/04994102044847917379noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-19812767620501260392009-08-24T14:47:16.659-04:002009-08-24T14:47:16.659-04:00haven't had the 08 pibarnon yet, but so far th...haven't had the 08 pibarnon yet, but so far the tempier is my favorite 08 bandol rose.Scott Reinerhttps://www.blogger.com/profile/14009533038751216766noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-73891293996925909952009-08-23T20:25:15.842-04:002009-08-23T20:25:15.842-04:00I'll have to try this (both the tart and the P...I'll have to try this (both the tart and the Pibaron). Perhaps it is OT, but last week I tried the "slow cooking then searing" method of steak preparation you published in May, using a thick porterhouse. It was outstanding and led me to try the same technique this evening with some 1-1/4" or so pork loin steaks, seasoned just before cooking with ground salt/pepper and Herbs de Provence. They reached 120 degrees in the 275 degree oven and about 145 in the hot iron skillet. After sitting for several minutes before serving, the temperature increased and the juices were redistributed throughout the chops. I served them with some simple stir-fried vegetables and some rice cooked in a rice cooker with some peach mango salsa. <br /><br />The best and easiest pork chops I have made, and they went well with the 2007 Terrebrune rose' I had in the cooler. <br /><br />Thanks for your "meat cooking tip", it really works well.gcarlhttps://www.blogger.com/profile/09936527015889937918noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-47771784646648273282009-08-23T19:27:43.744-04:002009-08-23T19:27:43.744-04:00making me hungry, got to love "simple" f...making me hungry, got to love "simple" foods with great flavour. Doesn't hurt when it doesnt take long to cook eitherWestonhttps://www.blogger.com/profile/18125027693380601285noreply@blogger.com