No, it’s not, which is why I love Steve’s wines. His Wiley-Fenaughty is easily the best Syrah made in the US.Edmunds St. John is hardly the stereotypical California winery!
No, it’s not, which is why I love Steve’s wines. His Wiley-Fenaughty is easily the best Syrah made in the US.Edmunds St. John is hardly the stereotypical California winery!
And it's getting warmer in the EU as well. Within a few years we can grow grapes from the Rhone in Palatia/Germany.In warm climate, you have very few varieties light enough to create usual rose wine. Most of them are very strong and complex. Many of these are zero maceration, but check the colour. Very high gastronomic value. They are complex, herbal, mineral, intense. You can pair dozens of dishes with these.
I was never impressed by those lighter rosé wines from southern France. In Palatia there are more and more wineries making very fruity and intense rosés. One of my favorites is Pretty in Pink by Matthias Kleinmann in Birkweiler. And just recently I tried an austrian Zweigelt rosé by Andreas Unger and bought a case. It's not really dry and has maybe a little bit to much of a parfume note but it has real charme.I have a feeling we're about to see a big step towards complex rose wines in upcoming years. People are getting tired of those simple "strawberry+raspberry+floral" styles.
True. I also grew tired of Provence Rose. I can sip it, but that's about it. As I said, among those in the pic, most don't have maceration at all. You crush and press. Still, most of them are very mineral, flinty, earthy... Korta Katarina, Think Pink and Rose Marino stand out. You can have shrimp risoto, most of sea carpaccios, fish pate, fish broth, striped red mullet buzzara, bottarga, grilled squid, squid risotto. And let me tell you, if you ever try Easter ham with a Dalmatian rose, you WILL NOT believe. It's pure alchemy.And it's getting warmer in the EU as well. Within a few years we can grow grapes from the Rhone in Palatia/Germany.
I was never impressed by those lighter rosé wines from southern France. In Palatia there are more and more wineries making very fruity and intense rosés. One of my favorites is Pretty in Pink by Matthias Kleinmann in Birkweiler. And just recently I tried an austrian Zweigelt rosé by Andreas Unger and bought a case. It's not really dry and has maybe a little bit to much of a parfume note but it has real charme.
Love the color!
Agreed. It's wines like that which make it so frustrating that most restaurants' BTG selections are such shit. Sure, the mark up on this was healthy but the wine was high quality and vastly more enjoyable than 99% of glasses on most lists.Love the color!
There was a somm in San Francisco named Mark Ellenbogen, who put together absolutely outstanding BTG programs, notably at Slanted Door and Zuni Cafe. The world needs many more Marks. We're looking at potentially opening a new restaurant/wine place right next door to our coffee/café (which can't serve alcohol), and I will pledge that our BTG will be quite satisfactory.Agreed. It's wines like that which make it so frustrating that most restaurants' BTG selections are such shit. Sure, the mark up on this was healthy but the wine was high quality and vastly more enjoyable than 99% of glasses on most lists.
That is a very cool idea!We very publicly offered to open any bottle on the list under $100 if you bought half of it. The remaining half would get hand sold BTG. Rarely had wine left over and when we did it was good for staff training. People would come in later at night just to see what was open.
It really freed up the official BTG options.That is a very cool idea!
If you do this, we're gonna have to schedule an ASR wine thread meetup there. I'm sure it would be a great spot.We're looking at potentially opening a new restaurant/wine place
I doubt I'd be the first patron but I would certainly put it on my map.If you do this, we're gonna have to schedule an ASR wine thread meetup there. I'm sure it would be a great spot.
Ha!There was a somm in San Francisco named Mark Ellenbogen, who put together absolutely outstanding BTG programs, notably at Slanted Door and Zuni Cafe. The world needs many more Marks. We're looking at potentially opening a new restaurant/wine place right next door to our coffee/café (which can't serve alcohol), and I will pledge that our BTG will be quite satisfactory.
Small world! I was a regular at the old Mission location, so we probably met more than once. I knew Mark through Joe Dougherty and that gang. I think Mark's in Italy these days.Ha!
I opened the original Slanted Door and worked with Mark as a server.
And thus my love for riesling was born.
Had I been offered to place a bet that I would never hear his name on this site, I'd have jumped at the offer.
Shows what I know!
Also @GD Fan we have a concert space on the second floor, so we can really close the circle. Love to host an event like that.If you do this, we're gonna have to schedule an ASR wine thread meetup there. I'm sure it would be a great spot.