Nov 212014
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Spotify playing, bubbly poured, time to get to work, Leslie!

To honor the release of this year’s Beaujolais Nouveau, I chose a bubbly made from Gamay, the grape that spawns Beaujolais Nouveau. To keep on the cork dork side of things, “Beaujolais Nouveau owes its easy drinkability to a winemaking process called carbonic maceration, also known as whole-berry fermentation. This technique preserves the fresh, fruity quality of the grapes without extracting bitter tannins from the grape skins.”

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This wine, Château de Lavernette Granit “Réserve de Lavernette” Blanc de Noirs Brut, was selected by Jim Coley, Wine Director at Gomer’s Midtown, Continue reading »

Nov 142014

November 14 – descale coffeemaker, popped up on my Todoist reminder this morning.

Pedro citric acid

Thought I’d try a little citric acid in my decanter to remove some sediment that remained even after a trip through the dishwasher. (I know, I know, not supposed to put wine glassware in the dishwasher, but then Pedro isn’t supposed to be on the counter either. But supervise he must and also into the dishwasher my glassware goes. Even the Riedels which, I discovered while writing this post, are Continue reading »

Nov 052014


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Chateau Musar  wines were the theme for a wine dinner at Oak 63 Bistro, menu and fare coordinated by Jeff, JB and Tante Bette, expertly served by Megan. Vintages from 1988 to 2013 were sampled, beginning with a 2013 Musar Jeune blanc, all brought from the cellars of  a group of wine friends. An Amarone and a Super Tuscan cleansed the palate during the last couple of main courses.

Menu Du Soir

Pain maison (house baked bread)
Garbure paysanne (French country vegetable soup)
Magret et duxelles with roastedbeets (duck breast, diced mushrooms)
Porterhouse chop of lamb with wine garlic reduction
Pommes Anna (French potato cake)
Gotham Tart Tatin (upside down apple tart from Gotham Bar)

I so enjoyed the food and wine and, as always happens at Oak 63 Bistro, I didn’t take as many notes as I should have. Pictures will have to suffice. Unfortunately the 1995 Chateau Musar Blanc did not survive improper storage. This review had me looking forward to that wine all day. A moment of silence was observed for the missed opportunity. We tasted the reds from youngest to oldest. The 2004, as the youngest vintage tasted,

Continue reading »