win September 2004

win@thebarn.com

2 participants
11 discussions

by Betsy Kremser

Oct. 7th is Ruth's birthday and she'd like to celebrate it with our Thursday Night Group at I Nonni. Bob made reservations. Marc has requested that we limit the group to 12 people. Confirmed "Yes" as of now: Ruth and Warren Bob Dave T. Bill Jim Lori Betsy Let me know if you'd like to be added to the list. No specific grape or appellation, but Italian wines are appropriate. :) Betsy

21 years, 2 months

[wine] Burgundy at 510 TONIGHT

by Jim L. Ellingson

Mostly an update: I don't know that Burgundy is really the 30 Second Guy's forte. Doing Burgundy at the 510 this week. 2002's are just hitting the shelves and are excellent. The 2001's seem to be "closing" quickly. 1994 and older are probably ready. Smaller 1996 and 1997 burgundies are also probably ready. Recall that 10 burgundy pours is about all we can get from a single bottle. Thanks to those who are willing to share.... Be gentle with the bottle so as to minimize the sediment in the later/final pours. Be aware of the our volume level. We don't want to disturb the othere guests. The 510 Restaurant 510 Groveland Ave MINNEAPOLIS, MN 55403 Phone: 612-874-6440 B-Bob, B-Dave Lori Betsy Nikolai Bill S. Russ and Sue (mostly whites) Jim Fred Petters Cheers, Jim ----- Forwarded message from The 30 Second Wine Advisor <wine(a)wineloverspage.com> ----- Date: Wed, 22 Sep 2004 18:03:03 -0400 (EDT) To: jellings(a)me.umn.edu Subject: The 30 Second Wine Advisor - Basic Burgundy: Does vintage matter? From: The 30 Second Wine Advisor <wine(a)wineloverspage.com> X-Sender: <wine(a)wineloverspage.com> THE 30 SECOND WINE ADVISOR, Wednesday, Sept. 22, 2004 ___________________________________________________________________ TODAY'S SPONSORS: * CALIFORNIA WINE CLUB Last Wine Sale Of The Year Going On Now! http://www.cawineclub.com?Partner_ID=winelovers * SCHAEFER'S Bordeaux Blowout! http://schaefers.com ___________________________________________________________________ IN THIS ISSUE * BASIC BURGUNDY: DOES VINTAGE MATTER? Bottom-feeding in pricey waters. * DOMAINE CHENE 2000 BOURGOGNE ROUGE ($14.99) Generic but impressive, even cellar-worthy. * JOSEPH DROUHIN 2001 BOURGOGNE PINOT NOIR ($14.99) Drinkable but tart and thin, no bargain at this price. * ADMINISTRIVIA Change E-mail address, frequency, format or unsubscribe. ___________________________________________________________________ BASIC BURGUNDY: DOES VINTAGE MATTER? When it comes to fancy Burgundies - particularly those from vineyards designated as premier cru or grand cru on the basis of their favored location - wine fanciers devote considerable attention to vintage and producer in making buying decisions. In yesterday's Wine Advisor Premium Edition, we pondered the implications of critical disagreement over the quality of the 2001 vintage and its implications for wine consumers. It was a wild summer in which frost, rain, searing heat and hailstorms yielded variable results, opening up some opportunities for bargains but making it critical to single out the successful producers of high- end wines. Heat and hail posed similar-only-different challenges in the 2000 vintage, which the experts rate as another year in which critical discernment is essential, with many wines to be avoided. But in these cases, we're talking about the high-end, sought-after wines priced well above the level that most of us are willing to pay for everyday enjoyment. How about the more generic Burgundies, the Bourgogne Pinot Noirs, typically bottled by major producers serving a large international market with wines in more affordable price ranges? In my experience, the connection between vintage and quality at this generic level is tenuous at best, although it still pays to stick with producers you've learned to trust. The large, Beaune- based negociants have economic clout when they buy their grapes, and the good ones are not loath to use it to get the best fruit in the available price range. At the same time, you can afford to gamble a little. Although even generic Bourgogne Pinot has risen to mid-teens dollar prices with the strong Euro, you're not taking nearly as much of a risk with an unknown label as you do when you choose an $80 grand cru. At the bottom line, generic Bourgogne can make a pleasant table wine at an appropriate price, and can give you at least a hint of why so many wine lovers wax poetically enthusiastic about the better Burgundies. The LOUIS JADOT 2000 PINOT NOIR BOURGOGNE that I reviewed on Feb. 18 is a good example from an iffy vintage, as is the DOMAINE CHENE 2000 BOURGOGNE ROUGE reviewed below. Another random sample from a big-name shipper, JOSEPH DROUHIN 2001 "LAFORET" BOURGOGNE PINOT NOIR, was thin, tart and less appealing ... but then, I have rarely found Drouhin's low-end offerings to be quite up to those from Jadot. You pay your money and you take your risks. But when you're buying generic Burgundy - in contrast with the more pricey stuff - I don't advise expending too much emotion or stress over what the critics are saying about the vintage. ___________________________________________________________________ TALK ABOUT WINE ONLINE If you would like to comment further about this topic (or other wine-related issues), you'll find a round-table online discussion about it in our interactive Wine Lovers' Discussion Group, where you're always welcome to join in the conversations about wine. http://www.myspeakerscorner.com/forum/index.phtml?fn=1&tid=54054&mid=459421 If you prefer to comment privately, feel free to send me E-mail at wine(a)wineloverspage.com. I'll respond personally to the extent that time and volume permit. ___________________________________________________________________ DOMAINE CHENE 2000 BOURGOGNE ROUGE ($14.99) This is a clear, cherry-red wine, not too dark. Fresh and clean red-fruit aromas add an appealing smoky note. Crisp, tart and dry red-berry flavors are laced up with lemony acidity and a soft layer of tannins. Good balance and structure and a still-youthful quality come together in an impressive package that's relatively simple but distinctly Burgundian and even hints at the possibility of gaining interest with cellar time. U.S. importer: Wine Adventures Inc., W. Des Moines, Iowa. (Aug. 31, 2004) FOOD MATCH: A food-friendly Pinot Noir that would serve well in a broad range of carnivorous and vegetarian optionss, from beef or lamb to our meatless choice, an earthy, offbeat veggie pasta dish of broccoli tossed with a thick chopped walnut and white miso sauce. VALUE: Appropriately priced in the mid-teens. WHEN TO DRINK: As noted, it's drinking well and youthful now, but might reward two or three years in a good cellar. PRONUNCIATION: Chene = "Shayn" Bourgogne = "Boor-GON-yuh" Rouge = "Roozh" (I've made no effort to replicate the "gargled" French "R" here; it's a challenge to Anglophone tongues.) WEB LINK: Here's the Domaine Chene Website, available only in French; online sales are offered within Europe. http://www.domainechene.com/ FIND THIS WINE ONLINE: Check first with local retailers, or contact the importer for information about retail vendors in the U.S., http://www.wineadventures.com/ ___________________________________________________________________ JOSEPH DROUHIN 2001 "LAFORET" BOURGOGNE PINOT NOIR ($14.99) Clear ruby color, on the light side, a shade or two darker than a rose. Fresh, light red-fruit and dried-cherry aromas add a whiff of brown spices, cinnamon and cloves. Tart and a bit thin on the palate; fresh-fruit flavors are consistent with the nose, but lemony, almost sour acidity dominates the fruit. Simple, rather one-dimensional, but fruit and acid make it a decent food wine. U.S. importer: Dreyfus, Ashby & Co., NYC. (Sept. 18, 2004) FOOD MATCH: A natural with beef; also worked well with a meatless match, roast beets (a good vegetarian choice with Pinot Noir) braised with mild but aromatic Indian spices. VALUE: To be frank, it is no bargain at the $15 price point. Note, however, that my local price is very high. Some vendors list it for less than $10 on Wine-Searcher.com, at which point it is certainly competitive. WHEN TO DRINK: Although Pinot is unpredictable, I don't see it improving with age. In no danger of losing its fruit over a year or two, but don't bother to cellar it. PRONUNCIATION: Drouhin = "Droo-aN" WEB LINK: Although it's available in both English and French, the Drouhin site attempts to detect your browser's language settings and deliver the appropriate page: http://www.drouhin.com/ Also, the U.S. importer has a detailed page about Drouhin here: http://www.dreyfusashby.com/France-Drouhin.htm FIND THIS WINE ONLINE: Research Drouhin Laforet wines on Wine- Searcher.com. Click: http://www.wine-searcher.com/find/Drouhin+Laforet/-/-/USD/A?referring_site=… ___________________________________________________________________ SUBSCRIBE: * 30 Second Wine Advisor, daily or weekly (free) http://www.wineloverspage.com/wineadvisor/index.shtml * Wine Advisor FoodLetter, Thursdays (free) http://www.wineloverspage.com/wineadvisor/foodletter.shtml * Wine Advisor Premium Edition, alternate Tuesdays ($24/year) http://www.wineloverspage.com/wineadvisor/premium.phtml ARCHIVES: For all past editions: http://www.wineloverspage.com/wineadvisor1/thelist.shtml CONTACT US E-mail: wine(a)wineloverspage.com SPONSORSHIP OPPORTUNITIES: For information, E-mail wine(a)wineloverspage.com ___________________________________________________________________ ADMINISTRIVIA To subscribe or unsubscribe from The 30 Second Wine Advisor, change your E-mail address, switch from weekly to daily distribution, or for any other administrative matters, click to http://www.wineloverspage.com/admin.php?id=20970&cs=7d1109b668af1f87d36d12e… We welcome feedback, suggestions, and ideas for future columns. We do not use this list for any other purpose and will never give or sell your name or E-mail to anyone. All the wine-tasting reports posted here are consumer-oriented. In order to maintain objectivity and avoid conflicts of interest, I purchase all the wines I rate at my own expense in retail stores and accept no samples, gifts or other gratuities from the wine industry. Wednesday, September 22, 2004 Copyright 2004 by Robin Garr. All rights reserved. ----- End forwarded message ----- -- ------------------------------ * * Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu * * University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX * * Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *

21 years, 2 months

[wine] Burgundy at the 510

by Jim L. Ellingson

Greetings, Had some great wine, food at Sapor. Doing Burgundy at the 510 this week. 2002's are just hitting the shelves and are excellent. The 2001's seem to be "closing" quickly. 1994 and older are probably ready. smaller 1996 and 1997 burgundies are also probably ready. Recall that 10 burgundy pours is about all we can get from a single bottle. Thanks to those who are willing to share.... Be gentle with the bottle so as to minimize the sediment in the later/final pours. Be aware of the our volume level. We don't want to disturb the othere guests. The 510 Restaurant 510 Groveland Ave MINNEAPOLIS, MN 55403 Phone: 612-874-6440 B-Bob, B-Dave Lori Betsy Nikolai Bill S. Russ and Sue (mostly whites) Jim and Louise (shared pour) Cheers, Jim ----- Forwarded message from The 30 Second Wine Advisor <wine(a)wineloverspage.com> ----- Date: Tue, 1 Jun 2004 16:38:43 -0400 (EDT) To: jellings(a)me.umn.edu Subject: The 30 Second Wine Advisor - Burgundy's summer of 2003 THE 30 SECOND WINE ADVISOR, Monday, May 31, 2004 ___________________________________________________________________ TODAY'S SPONSOR: * Red Wine Only Sale with The California Wine Club! http://www.cawineclub.com?Partner_ID=winelovers ___________________________________________________________________ IN THIS ISSUE * THIS WEEK'S PREMIUM EDITION Frank talk about overpriced luxury Champagne. * BURGUNDY'S SUMMER OF 2003 First taste of a torrid summer's wines. * CALIFORNIA WINE CLUB Red Wine Only Sale with The California Wine Club! * THIS WEEK ON WINELOVERSPAGE.COM Lyrical, coming wine writing to rival The Good Doctor. * LAST WEEK'S WINE ADVISOR INDEX Links to recent articles in the Wine Advisor archives. * ADMINISTRIVIA Change E-mail address, frequency, format or unsubscribe. ___________________________________________________________________ THIS WEEK'S PREMIUM EDITION: CHAMPAGNE - A SUCKER BET? The 30 Second Wine Advisor's Premium Edition will go out a day or so late this week because of my travels. It will feature a special tasting report on Champagne, with frank commentary on overpricing in luxury cuvees ... and ways to achieve similar or even better quality for less. To get this special report in your E-mail box, join our Premium Edition community today. This biweekly, subscription-only E-letter offers trustworthy advice that makes it easy to shop with confidence when you're considering a more pricey bottle for a special occasion ... and your subscription helps support WineLoversPage.com. Subscribe now: http://www.wineloverspage.com/wineadvisor/premium.phtml ___________________________________________________________________ BURGUNDY'S SUMMER OF 2003 We're back from Burgundy and Champagne, and it was indeed a memorable trip. I'll soon publish my full trip diary, with photos, tasting notes on more than 100 wines, and brief reports on 10 outstanding meals, including a dinner at the three-star culinary mecca Lameloise in Chagny. If you would like to read along, watch the index page http://www.wineloverspage.com/wines/burg2004.phtml where I'll add hotlinks to each day's wine diary as I put them online this week. For today's article, let's take a quick look at just one curious question I hoped to resolve by tasting along Burgundy's Cote d'Or: How would these classic wines fare during a torrid season like the summer of 2003? You may recall from news coverage at the time that much of Europe crumpled under record heat last summer, with thousands of heat- related deaths reported in France. In the vineyards, grapes ripened fully and early: The harvest in Burgundy, for example, began Aug. 25, about three weeks earlier than normal, reportedly the first August harvest in 110 years. Because of the heat, it would be a relatively small vintage with very ripe fruit. The heat fostered grapes so laden with natural fruit sugar that their potential alcohol content would rise to more than 15 percent. Producers had to choose between sacrificing some physiological ripeness (which confers depth and complexity) by picking early, or waiting until later to harvest, achieving maturity at the risk of over-ripeness, and running the risk of rain, which in fact broke the drought and heat in early September. One thing seemed certain: These would be no ordinary Burgundy grapes, and it seems unlikely that they will produce ordinary Burgundy in the "classic" style of the region's Pinot Noir-based reds and Chardonnay-based whites. In the nature of Burgundy production, the 2003 reds and better whites won't reach retail shelves for another two years, and even the more modest bottlings are at least a year away from your local stores. At this point, the wines reside in oak barrels in the winery cellars, still very immature and in many cases yet to be combined into final blends. Thus, barrel tasting is a tricky game: A glass of wine drawn from a barrel 10 months after harvest typically give only a very general impression of what the finished bottled wine might be like two years later. Accordingly, any wine writer who pontificates about finished wine based upon early barrel tastings should be required to post a disclaimer. And that now being done, it's still fun to get an early peek at the wine of the new vintage, and barrel samples may give at least a glimpse of how the wine might fare. My tastings last week were very consistent: The 2003 reds are shaping up as big, bold and decidedly atypical, wines that seem almost more "California" in character than French. Here are my quick observations on 2003 samples at three producers: At CONFURON-COTETIDOT in Vosne, the 2003 Vosne-Romanee was redolent of anise and fennel, warm and pruney, full and sweet, grapey and very tannic. It may not be "classic" Burgundy, as it's powerful and deeply extracted - wine maker Jack Confuron-Cotetidot said he left his grapes on the vines to ripen and gain physiological maturity until Sept. 8. But it's going to be interesting. The 2003 Vosne-Romanee 1er Cru Suchot was even more extracted. Pruney and Port-like, it showed aromas of tropical fruits and dried figs, sweet and intense. It's hard to predict how it will evolve, as even the experts won't have a basis of comparison for a Burgundy like this. But it's got promise, even if the promise proves to be a Burgundy more in the style of Santa Barbara than the Cote de Nuits. At DOMAINE PRIEUR in Meursault, proprietor Martin Prieur generously opened several 2003 barrels for tastings, including several samples of '03 whites, which like the reds show a rich, concentrated, relatively low-acid character that's easy to like even if it invites comparing-and-contrasting with California Chardonnays. The 2003 Beaune Champs Pimont 1er Cru showed an amazing pear nectar aroma and ripe and juicy pear and apple flavors with full body, good acidity and significant residual sugar. M. Prieur says the harvest was a full month earlier than usual, amid concerns that fast-ripening white grapes under this unnatural heat would yield a low-acid wine lacking freshness. He's happy, now, but says he'll likely rack it from the barrels right after the French vacation period in August, close to a year earlier than usual. Prieur's 2003 Puligny-Montrachet Les Combettes 1er Cru offers ripe, juicy apples on the nose and palate, framed by sweet, spicy oak. The oak isn't yet integrated, but it's easy to taste past it to find a tasty, fresh and powerful wine. Among the reds, the Domaine Prieur 2003 Beaune Clos de la Feguine 1er Cru presents jammy, figgy dried-fruit aromas. Big and powerful, it's almost reminiscent of a big Zinfandel. It's not overly acidic, but substantial tannins fill in its structure. The 2003 Volnay Clos des Santenots 1er Cru is raisiny, dark and juicy, with concentrated black-fruit flavors accented by anise and lemon juice in a wine of noteworthy concentration and length. Finally, the 2003 Echezeaux Grand Cru shows delicate, not overwhelming scents of cherry, roses and spice, ripe and balanced and very, very long. Although a young barrel sample, it's already a delight, and Prieur notes that the Cote de Nuits, having less of an extreme heat problem in 2003 than the Cote de Beaune, is "almost classic." I'm not so certain about that, but if this impressive Echezeaux holds up its early promise, it will be a winner. Finally, at CAMILLE GIROUD in Beaune, a small but respected negociant now run by the the well-known American wine merchant Becky Wasserman-Hone, wine maker David Croix offered several tastes of 2003. Camille Giroud 2003 Bourgogne Rouge was full and ripe, breathing spicy and floral aromas and jammy, sweet cherry and raspberry flavors lifted with fresh-fruit acidity and silky tannins, drinking remarkably well for an early barrel sample. When bottled it will be priced to sell at just 7 Euros, although I'm afraid it will go well above that price by the time it reaches your local store. Camille Giroud 2003 Santenay was opulent, cherry and fennel and brown spice aromas, big and bold on the palate, but no mere "fruit bomb," structured and minerally and long. Camille Giroud 2003 Clos Vougeot showed the vineyard's class with anise, truffles, smoke and oaky vanilla dancing with plums and dried fruit. Ripe and intense flavors, sweet black fruit, acid and chalky minerals and drying tannins come together in a very concentrated wine that shows a lot of character in spite of young-barrel awkwardness. ___________________________________________________________________ BUYING THESE WINES ONLINE As noted, the 2003 Burgundies won't be available for another year or two. If you're interested in shopping the currently available wines from the producers featured today, try thise links to specific searches at Wine-Searcher.com: CONFURON-COTETIDOT: http://www.wine-searcher.com/find/Cotetidot/-/-/USD/A?referring_site=WLP DOMAINE PRIEUR: http://www.wine-searcher.com/find/Prieur/-/-/USD/A?referring_site=WLP CAMILLE GIROUD: http://www.wine-searcher.com/find/Camille+Giroud/-/-/USD/A?referring_site=W… ___________________________________________________________________ TALK ABOUT WINE ONLINE If you have questions or would like to comment about the 2003 vintage in Burgundy and other wine-related issues, you'll find a round-table online discussion on today's topic in our interactive Wine Lovers' Discussion Group, where you're always welcome to join in the conversations about wine. http://www.myspeakerscorner.com/forum/index.phtml?fn=1&tid=51313&mid=434524 If you prefer to comment privately, feel free to send me E-mail at wine(a)wineloverspage.com. I'll respond personally to the extent that time and volume permit. ___________________________________________________________________ THE CALIFORNIA WINE CLUB: RED WINE ONLY SALE SAVE up to 51 percent off some of California's most coveted and highly-rated red wines! Choose from a selection of cellar-worthy Cabernet's, BBQ ready Zinfandels, dinner-perfect Merlots and much more! Click here to view the full list of red wines on sale for a limited time! http://www.cawineclub.com/store/wine_cellar Sale ends June 11, 2004. Half, full and mixed cases are okay. All prices F.O.B. Ventura, CA. Need a tasteful gift? The California Wine Club is America's most trusted wine service ... send a gift you know they will love! Special discounts on gifts of 3, 6, 9 and 12 months. Click here for more information or call 1-800-777-4443. ___________________________________________________________________ THIS WEEK ON WINELOVERSPAGE.COM Here are links to some of our recently published articles that I think you'll enjoy: * WINE LOVERS' DISCUSSION GROUP: The Slightly Misplaced Weekend II Wine lover Chris Coad has an exceptional palate, and an exceptional writing style that turns his tasting reports into sometimes lyrical and often humorous gems, in a style that some have compared to Hunter S. Thompson and others to ... well ... see for yourself. Chris's most recent report is online in our forum, where you're welcome to read it and, if you like, join in the interactive discussion that ensued: http://www.myspeakerscorner.com/forum/index.phtml?fn=1&tid=51253&mid=434136 ___________________________________________________________________ LAST WEEK'S WINE ADVISOR INDEX Because of my travels in France, The 30 Second Wine Advisor was distributed only on Monday last week. Regular publication on Mondays, Wednesdays and Fridays (and, for those who subscribe, the FoodLetter on Thursdays) resumes today. Here's the index to last week's columns: * A wine shop worth a special trip (May 24, 2004) http://www.wineloverspage.com/wineadvisor1/tswa040524.phtml * Complete 30 Second Wine Advisor archive: http://www.wineloverspage.com/wineadvisor1/thelist.shtml * Wine Advisor Foodletter archive: http://www.wineloverspage.com/wineadvisor1/foodlist.phtml ___________________________________________________________________ SUBSCRIBE: * 30 Second Wine Advisor, daily or weekly (free) http://www.wineloverspage.com/wineadvisor/index.shtml * Wine Advisor FoodLetter, Thursdays (free) http://www.wineloverspage.com/wineadvisor/foodletter.shtml * Wine Advisor Premium Edition, alternate Tuesdays ($24/year) http://www.wineloverspage.com/wineadvisor/premium.phtml ARCHIVES: For all past editions: http://www.wineloverspage.com/wineadvisor1/thelist.shtml CONTACT US E-mail: wine(a)wineloverspage.com SPONSORSHIP OPPORTUNITIES: For information, E-mail wine(a)wineloverspage.com ___________________________________________________________________ ADMINISTRIVIA To subscribe or unsubscribe from The 30 Second Wine Advisor, change your E-mail address, switch from weekly to daily distribution, or for any other administrative matters, click to http://www.wineloverspage.com/admin.php?id=20970&cs=7d1109b668af1f87d36d12e… We welcome feedback, suggestions, and ideas for future columns. We do not use this list for any other purpose and will never give or sell your name or E-mail to anyone. All the wine-tasting reports posted here are consumer-oriented. In order to maintain objectivity and avoid conflicts of interest, I purchase all the wines I rate at my own expense in retail stores and accept no samples, gifts or other gratuities from the wine industry. Tuesday, June 1, 2004 Copyright 2004 by Robin Garr. All rights reserved. ----- End forwarded message ----- -- ------------------------------ * * Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu * * University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX * * Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *

21 years, 2 months

[wine] Re: Thursday Night/Sapor - SNAFU

by Betsy Kremser

I think Bob said the offending wine was a Seghesio. The producers are food producers as far as I know. >>> "Jim L. Ellingson" <jellings(a)me.umn.edu> 09/14/04 05:08PM >>> On Tue, Sep 14, 2004 at 03:29:15PM -0500, Betsy Kremser wrote: > Bob has made a reservation at Sapor. Cost will be $5 per head. Good/fine. > Evidently the last time we dined there, one of the wines we brought in > and poured was on the Sapor wine list. The owner was quite unhappy > about it (and knows specifically which wine it was). Bob suggests that > if we bring in such a wine again, we don't pour it or purchase that wine > off the Sapor wine list. So what/which wine was it? mea culp IF it was mine, although I rarely bring current vintages. Do we have more details than that? Was it the same vintage? They only list 5 red wines on there web site, and no vintages. I see that they pour Seghesio Zinfandel and Ridge Coastal (no varietal or style listed.) Seghesio and Ridge are labels that often show up at our zin tastings.... Not sure which "Ridge Coastal" it was. My read is that a different vintage is a different wine. (e.g. 98 Zin vs most any other vintage in recent memory....) Agreed 100% that we shouldn't bring/open wines that are on the wine list, but how to avoid that? Agree w/ Bob's sugggestion to avoid any future conflicts at Sapor or anywhere else by not opening the wine, but who will scour the list for duplicates? Everyone? We were last there on April 1st. Seems to me the place was mostly empty. Seems to me the staff should focus more on getting butts into the seats and less on "wine group faux pause" from 6 months ago.... If we're not welcome there, then I'd prefer that we go somewhere else. BTW, I talked to the folks from Barley John's on Saturday, and they would like to see us back there soon/ofte.. > Also, if anyone is interested in arriving a bit early, Sapor holds a > "Meet the Producers" event on the 3rd Thursday of the month in their > lounge. They prepare small plates/appetizers from the highlighted > producers. You can purchase them to try and then talk to the producers > who will also be there. So these are "vegetable/produce/food producers"? Still planning to be there. Bringing a back up, just in case. C, J > So far, those who have indicated they will be coming Thursday night: > > Bob > Ruth & Warren > Louise & Jim > Russ > Nikolai > Betsy > > > > > >>> "Betsy Kremser" <Betsy.Kremser(a)co.anoka.mn.us> 09/13/04 11:34AM > >>> > > Does zinfandel and Cal-Itals at Sapor work for Thursday night? We > usually pay a $5 per head corkage. Let me know. Bob will make > reservations. > > Sapor Cafe and Bar > 428 Washington Ave. N. > Minneapolis, MN > 612.375.1971 > > Betsy -- ------------------------------ * * Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu * * University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX * * Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *

21 years, 2 months

[wine] Surdyk's PreSale Tasting on 9/30/04

by Jim L. Ellingson

Passing this along from our friend Joyce. I'll be in Denver, so take good notes on the "Top Picks". ----- Forwarded message from jhegstrom(a)csom.umn.edu ----- Subject: Surdyk's Pre-Sale Tasting To: jellings(a)me.umn.edu From: jhegstrom(a)csom.umn.edu Date: Mon, 13 Sep 2004 08:59:37 -0500 Hi Jim Here's the information about the American Heart Association Pre-Sale tasting and discounted tickets. The event will be held on Thursday, September 30th, 7-9:00 p.m., in the Grand Ballroom of the Millenium Hotel (1313 Nicollet Mall). Ticket prices are $30 advance and $35 at the door. If you call Karen Blakeman at Surdyks (612-379-3232) to order your tickets and mention my name you will receive a $2 or $3 per ticket discount. There will be NO Spotlight Tasting. Joyce ----- End forwarded message ----- -- ------------------------------ * * Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu * * University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX * * Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *

21 years, 2 months

[wine] Re: Thursday Night/Sapor - Update

by Betsy Kremser

Bob has made a reservation at Sapor. Cost will be $5 per head. Evidently the last time we dined there, one of the wines we brought in and poured was on the Sapor wine list. The owner was quite unhappy about it (and knows specifically which wine it was). Bob suggests that if we bring in such a wine again, we don't pour it or purchase that wine off the Sapor wine list. Also, if anyone is interested in arriving a bit early, Sapor holds a "Meet the Producers" event on the 3rd Thursday of the month in their lounge. They prepare small plates/appetizers from the highlighted producers. You can purchase them to try and then talk to the producers who will also be there. So far, those who have indicated they will be coming Thursday night: Bob Ruth & Warren Louise & Jim Russ Nikolai Betsy >>> "Betsy Kremser" <Betsy.Kremser(a)co.anoka.mn.us> 09/13/04 11:34AM >>> Does zinfandel and Cal-Itals at Sapor work for Thursday night? We usually pay a $5 per head corkage. Let me know. Bob will make reservations. Sapor Cafe and Bar 428 Washington Ave. N. Minneapolis, MN 612.375.1971 Betsy

21 years, 2 months

[wine] Thursday Night/Sapor

by Betsy Kremser

Does zinfandel and Cal-Itals at Sapor work for Thursday night? We usually pay a $5 per head corkage. Let me know. Bob will make reservations. Sapor Cafe and Bar 428 Washington Ave. N. Minneapolis, MN 612.375.1971 Betsy

21 years, 2 months

[wine] [jhegstrom@csom.umn.edu: Surdyk's Ravenswood Dinner - September 29th]

by Jim L. Ellingson

Greetings, Not sure the group is doing anything this week. Many of us are going to the Bacchus Italian tasting tonight. B-Bob has some sort of "better offer" for tomorrow night. BTW, Scott at Corner Table would like some feed back from the group. We really enjoyed the foond. Liked the way the "space" was lighter and brighter. Noise was a bit of an issues as it was difficult to communicate w/ the waiter, and w/ the group. Anyone have anything to add to this? Cheers, Jim ----- Forwarded message from jhegstrom(a)csom.umn.edu ----- Subject: Surdyk's Ravenswood Dinner - September 29th To: jellings(a)me.umn.edu X-Mailer: Lotus Notes Release 6.5.1 January 21, 2004 From: jhegstrom(a)csom.umn.edu Date: Tue, 7 Sep 2004 16:08:52 -0500 Jim When you send out an annoucement to the group...can you include this? Thanks. Joyce SURDYK???S Cordially invites you to a WINEMAKER???S DINNER With REED FOSTER Co-founder, RAVENSWOOD WINERY Wednesday, September 29th, 2004 7:00 pm BELLANOTTE 6th Street & 1st Avenue North Minneapolis PRICE $75.00 per person THE MENU First Course Assorted chef selected canapes, butler-style 2002 Ravenswood Chardonnay Second Course Sauteed wax beans with Manchego cheese, shitake mushroon broth and truffle oil 2001 Ravenswood Napa County Zinfandel 2001 Ravenswood Dickerson Zinfandel Third Course Seared tuna and buckwheat pasta with miso glaze and spicy tuna tartare 2001 Ravenswood Sonoma County Zinfandel 2001 Ravenswood Monte Rosso Zinfandel Fourth Course Porcini crusted lamb loin with pesto mashed potatoes, legume demi glaze and ginger carrots 2001 Ravenswood Big River Zinfandel 2001 Ravenswood Teldeschi Zinfandel Fifth Course Assorted cheeses from Surdyk???s Reprise of all six Zinfandels Sixth Course Trio of mini cheesecakes 2002 Ravenswood Late Harvest Gewurztraminer Coffee or tea Seating is limited and reservations must be made by calling Surdyk???s at 612 379-3232 or on our web site, www.surdyks.com. Reservations will be accepted until 5:00 PM, Friday, September 24, 2004. Cancellations will be accepted until 5:00 PM, Monday, September 27, 200 ----- End forwarded message ----- -- ------------------------------ * * Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu * * University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX * * Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *

21 years, 2 months

[wine] Thursday?

by Betsy Kremser

Did we ever decide on a restaurant destination/wine style for Thursday? Betsy

21 years, 2 months

[wine] Sangiovese at Trat. Da Vinci TONIGHT

by Jim L. Ellingson

Updated list and a vintage chart. Some of those 1988 Chiantis are still in the "Hold" stage.... Big Hockey doings at the X, so best to avoid that end of hte Saintly City. The US/Russia game starts at 6, so things should be back to "navigable" by 6:15. Post game is anyone's guess. My route is E. River Rd to Shepard/Warner to Jackson/?? 7th st. exit off of 94 is even more convenient if 94 is moving. ----- Forwarded message from "Jim L. Ellingson" <jellings(a)ME.UMN.EDU> ----- Greetings, Looks like this didn't go out on Monday as planned. C J ----- Forwarded message from "Jim L. Ellingson" <jellings(a)me.umn.edu> ----- Date: Mon, 30 Aug 2004 16:58:47 -0500 From: "Jim L. Ellingson" <jellings(a)me.umn.edu> To: wine(a)thebarn.com Subject: Sangiovese at Trattoria Da Vinci User-Agent: Mutt/1.5.4i Lots of good food, wine at Corner Table. This week, it's Sangiovese from Chianti and most anywhere else at at Tratoria Da Vinci Thursday, 6:30 p.m. Trattoria da Vinci 400 Sibley St., St. P, 55101 651 222-4050 Lori Bob Betsy Warren, Ruth, Ruth's Brother. Jim Any others would be just guesses... We can do a the Champagne Brunch at Bobino some Sunday if we are interested. Cheers, Jim Vintage Chart Italy : Tuscany Vintage Score Description Drink Rec 2002 75-79* Diluted, unripe; for early drinking. Maremma good though NYR 2001 90 Aromatic, balanced and refined, yet flavorful* Drink or Hold 2000 87 Jammy, rich wines; some overdone and unbalanced Drink or Hold 1999 94 Harmonious, ripe and fruity. Long, fresh finish Drink or Hold 1998 88 Pretty, delicious reds; better than expected. Bolgheri classic in quality Drink or Hold 1997 99 Bold, very ripe, well-structured yet balanced and harmonious Drink or Hold 1996 87 Perfumed reds with fine tannins; some diluted. Bolgheri outstanding Drink or Hold 1995 85 Fruity, well-structured, with lively acidity, long finish Drink or Hold 1994 84 Aromatic, soft-textured and easy to drink Drink or Hold 1993 83 Fresh, clean and perfumed; firm tannins, crisp acidity Drink 1992 77 Very light, very diluted; buy only the best names Drink 1991 81 Delicate, aromatic, fresh wines for early drinking Drink 1990 98 Concentrated, highly extracted, with firm tannins, fresh acidity Drink or Hold 1989 79 Some light, pleasant wines; others very diluted Drink 1988 96 Balanced, with excellent concentration, firm acidity and fine tannins Drink or Hold 1987 82 Variable quality, but some good surprises Drink 1986 86 Slightly lean but solid wines, with good fruit Drink 1985 95 Hot, superripe year; big and rich wines with lots of fruit Drink 1984 75 Light, difficult vintage; most wines insipid Drink 1983 88 Pretty wines, with good intensity and backbone Drink 1982 90 Very ripe fruit, with plenty of tannins; rich, round wines Drink 1981 85 Focused fruit, firm tannins; some exceptional wines Drink 1980 77 Tricky weather for most of vintage; uneven quality; some unripe wines Drink -- ------------------------------ * * Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu * * University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX * * Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *

21 years, 3 months

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