tag:blogger.com,1999:blog-3799854524070158890.post8851504697215217888..comments2023-10-10T14:43:29.795-04:00Comments on Brooklynguy's Wine and Food Blog: Brooklyn Wine Bars: Black Mountain Wine HouseBrooklynguyhttp://www.blogger.com/profile/16321573602782343974noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-3799854524070158890.post-56078523757064679722009-01-09T17:39:00.000-05:002009-01-09T17:39:00.000-05:00This comment has been removed by a blog administrator.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-82869884753824897312008-01-15T18:52:00.000-05:002008-01-15T18:52:00.000-05:00thanks sarahreiko, much appreciated. tell me what ...thanks sarahreiko, much appreciated. tell me what sort of experience you are looking for and i'll let you know what i know.Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-80971865236126591952008-01-14T18:04:00.000-05:002008-01-14T18:04:00.000-05:00Great blog. Do you know a good place to do a wine ...Great blog. Do you know a good place to do a wine tasting class in the area?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-36209950930496840012008-01-10T22:12:00.000-05:002008-01-10T22:12:00.000-05:00This blog is getting WAY too serious. And that po...This blog is getting WAY too serious. And that post was really long.<BR/><BR/>Anyone wanna go steal some wine?PJhttps://www.blogger.com/profile/15035843761202972813noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-25527405574848504872008-01-10T16:23:00.000-05:002008-01-10T16:23:00.000-05:00sounds good. that must be the best way to drink th...sounds good. that must be the best way to drink that wine. i wonder what they do in uruguay, but i'm guessing some sort of festival of meat as well. <BR/><BR/>when in montreal i go where you tell me, gents. pullman or anywhere else.Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-77850439942368853252008-01-10T13:36:00.000-05:002008-01-10T13:36:00.000-05:00Hi there, I'm a nutter. Joe, keep the steaks free...Hi there, I'm a nutter. <BR/> <BR/>Joe, keep the steaks free of peppercorns. I once submitted myself to an SAQ experiment with Tannat and pepper. (Were you there that day?) Ah, it was agony! But lesson was clear: Peppery foods and heavily tannic wines are enemies.<BR/><BR/>Neil, I could find my way to this wine bar based on the helpful directions you gave me last visit. Sounds lovely. But I have to recommend that you and BLady come and submit yourself to <A HREF="http://weingolb.blogspot.com/2007/03/to-all-my-montreal-readers-and-maybe.html" REL="nofollow">this place in Montreal</A> at your next scheduling opportunity. Our wine prices have gone down now so it's time you visit Pullman (or any of our <A HREF="http://weingolb.blogspot.com/2006/10/favourite-byow-restaurants-in-montreal.html" REL="nofollow">great</A> <A HREF="http://weingolb.blogspot.com/2006/02/chilled-to-bone-gele-jusqu-los.html" REL="nofollow">BYOs</A>)!Marcushttps://www.blogger.com/profile/02221624021529319291noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-35234034269212466342008-01-08T20:59:00.000-05:002008-01-08T20:59:00.000-05:00I think I paid like $119 for that at the SAQ. Only...I think I paid like $119 for that at the SAQ. Only a Madiran nut would buy 3 litres of that (not a notable vintage). I would love to crack that open for you, Marcus, and the Brooklynlady - I promise to save it (I have the four decanters worth!) - steak on the barbie.Joehttps://www.blogger.com/profile/07747056255576335926noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-33358639122661261712008-01-08T19:58:00.000-05:002008-01-08T19:58:00.000-05:00agree, agree. how did you happen to come upon a 3 ...agree, agree. how did you happen to come upon a 3 litre montus?!? you should have a big BBQ this summer and open it. and make sure its the weekend when the brooklynlady and i are in mont-royale.Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-33059706506002583182008-01-08T19:19:00.000-05:002008-01-08T19:19:00.000-05:00Destemming is not necessarily a bad thing, and Tan...Destemming is not necessarily a bad thing, and Tannat is notoriously tannic so destemming or blending is almost necessary. Not a big deal in my opinion, that's what the French have taught us. At ten years+ the tannins should soften out regardless. I have a 3L bottle of 1996 Montus, and I have no idea when to open it!Joehttps://www.blogger.com/profile/07747056255576335926noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-4208739262902909312008-01-07T22:42:00.000-05:002008-01-07T22:42:00.000-05:00i didn;t realize they are blending. that's not a t...i didn;t realize they are blending. that's not a terrible thing, in my opinion. destemming...i'm not yet sure where i come doen on that. esmonin's wines have improved tremendously since she started keeping the stems. hard to say what the hell is going on with the stems. i'm in on the 10 year madiran kick.Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-22049661177043200142008-01-07T22:13:00.000-05:002008-01-07T22:13:00.000-05:00Hi Neil. I hate the hurried clearing of plates, un...Hi Neil. I hate the hurried clearing of plates, unsat. Thanks for the tip - I certainly like tannat with a winter stew or a summer steak, where the tannins and acidity melt the meat like butter, but it is a temperamental beast that only skilled vignerons know how to work with. Uruguay seems to have taken the easy way out - blend it with merlot - but in Madiran they seem to be religious about destemming, etc. to make them accessible. Someday we'll sit down with a 10+ year old Madiran and see what the fuss is about...Joehttps://www.blogger.com/profile/07747056255576335926noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-82169605527037830592008-01-06T16:36:00.000-05:002008-01-06T16:36:00.000-05:00hi david - i agree, the prices are pretty good. i ...hi david - i agree, the prices are pretty good. i mean, $8 might sounds like a lot for a glass of wine, but not here in the northeast. and $14/glass of high quality grower champs...i'll take it.Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-14114986483342216812008-01-05T18:32:00.000-05:002008-01-05T18:32:00.000-05:00Sounds like a great neighborhood hang, Neil. In a...Sounds like a great neighborhood hang, Neil. In addition to a decent, thoughtful list, the pricing appears to be quite fair. The Bereche NV, which I also enjoy, retails for $40-ish so $60 in a restaurant is a pretty solid value.David McDuffhttps://www.blogger.com/profile/03274955351036700406noreply@blogger.com