BRAVO!!!!!!!!

Same here.

same, but we need to distinguish, say, a decent white village Burgundy, from a high-end Bordeaux

then, how many of us can wait 10 years? I often don't... "Infanticide Now!"

Yes - variety counts. Need some of both - and there's something very satisfying about having those magnificent specimens and the feeling of anticipation. Even pulling one out to hold makes a connection.

Shaun Can you PM me a recipe? That looks fantastic!

I keep saying that to the gf

Tea through nose....

Infanticide has killed many a great bottle. When I have poured a good wine for uninitiates, they often comment that they didn't realize that wine could taste that smooth & smell that interesting. Buy accordingly. Skip the young Bordeaux or Burg & buy a decent 5 year old Cali Cab. Or a 7 year old Rioja Reserva. Etc etc.

Whites are a different story. I drink them but don't collect except Sauternes. Beware the premature oxidation of some ’95-’03 white Burgs btw. CT forum & Berserkers et al have been abuzz for a while about this.

Ian

ok, for every 1st Growth '47 you send me I will forgo Infanticide on 4 bottles of post 1990 Fr. Wines. For 2nd growths, I will save 2 bottles.

subtract one for 1982's

Deal?

My first thought if your opinion of the wine changed so dramatically is what did you eat between when you liked it and hated it?

Sorry. No can do. Out of '47s. I just have a bunch of crappy '59s. Not bad for cooking wine.

Ian

yeah, had a 21 yr old Rioja Riserva last night that was purrrfect.

Too bad that pricing has put a lot of these wines out of reach. I think I paid 12 bucks for that wine in 92 0r thereabouts.

Rioja - love 'em! Tempranillo is what zinfandel wants to be when it grows up.

I need a beer.

Hey Tom, got another PM, so here it is in one shot:

Get a good whole chicken. this one came from Whole Foods, so much better than Perdue, etc.

Cut it up into major pieces. Electric skillet on 400. Dredge the pieces in flour, lay skin side down in hot peanut oil, enough to cover the bottom with a light coat. Let the chicken sit, don't fuss with it, 5-7 minutes (I didn't time it, just let them be). I suppose you can start to look at them at 5 minutes if worried about burning.

Turn them over. Throwing half clove of garlic, cloves just halved, 2 vidalias, rough cut. 3-4 minutes, toss on a dusting of Italian spices. You can just use lots of fresh basil leaves as well.Add salt and pepper. Stir around. Rough chop 2 each tomatoes, red and green peppers and one carton of mushrooms. Throw them in and cover.
Let them all sit. Add 1 can of Pastene spaghetti sauce. Stir around and cover and cook for a bit, reduce heat to 250.

That's it. Just keep adding things to the electric skillet.

I've seen a lot of whines go bad in PARF...

oh, silly me, speeling airorar.

If you take care of it right, lay it on its side and rotate it occasionally, keep the temps steady and not too hot, they shape right up after a few years. If you don't jostle it too much when you get it out, a lot of the sediment will just slide down the side it is laying on. Had a really outstanding 2003 cab. Trick is to buy a bunch when it is on sale and not drink it. Picking it up on sale is the easier part of the equation. Now a lot of it is made to be ready to drink.

An FYI

About Pastene, imported Italian foods since 1874, Kitchen Ready Tomatoes, San Marzano Tomatoes and otherImported Italian foods.

This stuff is awesome, light, sweet, pure. You can eat it out of the can like ice cream or pudding.

Pastene USA: Kitchen Ready Spaghetti Sauce - 28 oz can


http://forums.pelicanparts.com/uploa...1276084605.jpg
INGREDIENTS: Vine-ripened Fresh Tomatoes, Salt, Fresh Basil Leaves, Blend of Extra Virgin Oil and Sunflower Oil, Naturally derived Citric Acid.

sweet spaghetti sauce...ugh!

anyways, i'm wondering if you didn't start eating something halfway through the glass that caused the wine to taste differently.