tag:blogger.com,1999:blog-3799854524070158890.post7542889221514031972..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.comBlogger15125tag:blogger.com,1999:blog-3799854524070158890.post-73872629337813029642011-12-19T21:24:31.690-05:002011-12-19T21:24:31.690-05:00Sorry for the delay - sick kids, work travel inter...Sorry for the delay - sick kids, work travel intervened. So I drank 2010 Peter Lauer Senior Riesling - many of you suggested Riesling, and it seems like a safe choice. Thanks for the other suggestions, very interesting stuff.Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-52914180904697629602011-12-19T21:07:51.658-05:002011-12-19T21:07:51.658-05:00quite a bumpy ride...
er. Suspense that was meant...quite a bumpy ride... <br />er. Suspense that was meant to beBrian Cnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-72682438464044288652011-12-19T16:25:19.657-05:002011-12-19T16:25:19.657-05:00oh my god, the suspension is killing meoh my god, the suspension is killing meBrian Cnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-62881772377287081822011-12-19T15:04:06.071-05:002011-12-19T15:04:06.071-05:00Everything about this meal says Beaujolais to me. ...Everything about this meal says Beaujolais to me. I willing to even through out the current nouveau's (there, I said it) - Ducroux, PUR & JP BrunJason Ahttps://www.blogger.com/profile/04681542692262978495noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-33464768199712494862011-12-16T07:56:04.066-05:002011-12-16T07:56:04.066-05:00A nice big juicy Beaune.
ATOA nice big juicy Beaune.<br /><br />ATObwcmdhttps://www.blogger.com/profile/14125670123139469576noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-79817027781360117722011-12-15T19:24:36.764-05:002011-12-15T19:24:36.764-05:00I agree with the comments for a riesling. Nice ac...I agree with the comments for a riesling. Nice acidity to complement the burger, cheese, and mashed potatoes. For a second choice, perhaps a white chinon or other chenin blanc from the Loire - for similar reasons...honey notes combined with the acidity.Nicolanoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-41978770379114677862011-12-15T19:01:10.355-05:002011-12-15T19:01:10.355-05:00Broc Cellars Carbonic Carignan from organic, head ...Broc Cellars Carbonic Carignan from organic, head trained, dry farmed, 120 year old vines in Alexander Valley.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-10058029529184737242011-12-15T01:25:37.260-05:002011-12-15T01:25:37.260-05:00This is Riesling, dry with a little sweet touch in...This is Riesling, dry with a little sweet touch in it. Or even a sweeter one provided it has lots of 'earth/terroir' in it. Do't know the cheese but most of the time that type kills red, orange stuff (gravner, radikon, ageno etc.) would work well as would a white Bresan. For the most cost effective get 2010 Masieri from Maule.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-26690261496064007812011-12-15T01:22:21.411-05:002011-12-15T01:22:21.411-05:00With beef I may have opened a Zin or even a Petit ...With beef I may have opened a Zin or even a Petit Sirah, but since your burger was made with Turkey, I would choose a dry or semi-dry Riesling. My choice would be a Riesling from the New York Finger Lakes region.Joeshicohttp://whywineblog.comnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-80980849706642964062011-12-14T22:51:03.255-05:002011-12-14T22:51:03.255-05:00I'm liking something with tar and burnt oak: 2...I'm liking something with tar and burnt oak: 2001 Bodegas Hermanos Peciña Rioja Señorío de P. Peciña ReservaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-38982417880093486272011-12-14T21:56:06.372-05:002011-12-14T21:56:06.372-05:00manzanilla!manzanilla!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-37433223161274531762011-12-14T17:36:59.784-05:002011-12-14T17:36:59.784-05:00I'd be inclined to go with an Austrian white, ...I'd be inclined to go with an Austrian white, or maybe Rinaldi's Grignolino, for something a little further off the beaten path.Cliffhttps://www.blogger.com/profile/04254237968195126520noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-41893720387832996482011-12-14T16:41:50.877-05:002011-12-14T16:41:50.877-05:00screams to me for off-dry riesling with the acidit...screams to me for off-dry riesling with the acidity of the lightly pickled cucumbers and the richness of the burger. especially b/c notwithstanding the high dark meat content, it's a turkey burger!pharlapnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-65329835687952906342011-12-13T23:30:43.844-05:002011-12-13T23:30:43.844-05:00If you're ever going to drink Zinfandel, now i...If you're ever going to drink Zinfandel, now is the time. Dashe L'Enfant Terrible perhaps?wineshlubhttps://www.blogger.com/profile/07239331809069269666noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-18458732058537237552011-12-13T22:38:37.115-05:002011-12-13T22:38:37.115-05:00My wine of choice for hamburgers of all kinds is s...My wine of choice for hamburgers of all kinds is something from Vosne-Romanee -- with enough acidity to cut through the fat, and yet enough weight to stand up to a hamburger's gamey-ness. I've had great success with Sylvain Cathiard's "Les Suchots" recently, and although you might say it's silly to drink Cathiard's wines with a hamburger, I've always believed that good wine and good company matter most...Anonymousnoreply@blogger.com