Comments for A World Class Wine Blog

Comment on How to be an incredible restaurant in a down economy by Jason Kallsen

Jason Kallsen — Thu, 11 Jun 2009 21:52:23 +0000

Sunday June 7th, 2009. Meritage restaurant. Jim Kynderberg, formerly of the Bayport Cookery, recreates his famous Morel Dinner for one night. The result of this guest chef appearance? 130 covers on a SUNDAY NIGHT averaging $100 per person.

Comment on How to be an incredible restaurant in a down economy by ryanopaz

ryanopaz — Wed, 11 Mar 2009 12:28:52 +0000

You forgot to mention "embracing social media'. Look what happened in London this past week, a great model for restaurants who want to really get their name out there: Oysters and Champagne: Sharing the experience

Comment on Memories of accalimed Veneto producer Sergio Zenato by James H. Longstreet

James H. Longstreet — Tue, 10 Feb 2009 20:42:01 +0000

I was fortunate to be able to attend a dinner at the Zenato winery in the Spring of 1999, in connection with that year’s VinItaly wine exposition. In fact, the dinner was the first event held in the then-newly remodeled wine cellar. The dinner started with Prosecco and a dazzling array of appetizers, offered on the lawns fronting the winery, including spoonfuls of Parmigiano-Reggiano gouged out from the largest wheel of such cheese I have ever seen, by tuxedoed attendants. We then proceeded to enter the wine cellar for dinner, where exquisitely napped tables had been arranged among the casks. Each table was centered with a large platter of ripe fresh fruits and nuts. Each table place was laid with a cone of plates and six crystal glasses, for Prosecco, white wine, red wine, aqua gasatta, dessert wine, and grappa. The entire evening was in all ways spectacular. Toward the end of the dinner, a trio of musicians retained by Signor Zenato serenaded us, even boarding the chartered bus which would transport us back to our hotel in Verona. The warm rapport between we guests and these musicians was such that they actually boarded our bus as we prepared to depart, playing all the while. I heard Sergio Zenato ask the bus driver if he would agree to allow the musicians to remain on the bus to play for us during the trip (2 hours each way?) from Lugano to Verona, and then drive the bus back to Lugano to drop off the musicians, and then again return the bus to its home in Verona. Inasmuch as this would add some 4 to 5 hours to the driver’s work day, he understandably (but less than politely) declined. But Sergio tried, willing to do anything to enhance our evening. It was a peak experience for me, and I will forever feel a lack in his passing.

Comment on Share your love, but not your cellar (Annette’s Thanksgiving advice) by RJI

RJI — Sun, 30 Nov 2008 17:58:45 +0000

Annette, this was such a great read! I almost fell out of my chair a couple times. Although, I wish I had read it before today. I spent Thanksgiving with my friends this year and I am afraid some of my fav’s were lost amongst the hpnotiq cocktail in a pitcher on the bar.

Comment on Share your love, but not your cellar (Annette’s Thanksgiving advice) by Mark Efron

Mark Efron — Wed, 26 Nov 2008 20:01:13 +0000

Hi Annette,
It was great meeting you in Red Wing last weekend. This was my first time reading you… quite pithy. I’ve had the same experiences. Bill sent me the link. I’m looking forward to reading more.

Comment on Share your love, but not your cellar (Annette’s Thanksgiving advice) by Kelly

Kelly — Wed, 26 Nov 2008 07:39:04 +0000

Awesome you really made me laugh

Comment on Share your love, but not your cellar (Annette’s Thanksgiving advice) by Annette Peters

Annette Peters — Mon, 24 Nov 2008 18:58:12 +0000

Oh I forgot to add……my bottle in the Kitchen…maybe an Austrian Fave:Angerer Gruner Veltliner Spies 2006.

Comment on RIP, the wild man of the Loire by robscott2007

robscott2007 — Thu, 09 Oct 2008 19:40:23 +0000

It has been a crazy year.

Comment on How to sell Tawny Port when it’s 90 degrees outside by cortesdecima

cortesdecima — Tue, 24 Jun 2008 14:47:05 +0000

Or better yet, make a Tawny and Tonic, probably the most consumed beverage in Portugal this time of year…also quite good with white Port! Oh and don’t forget the lemon slice

Comment on Is ‘distinctiveness’ a virtue in wine? by wwh

wwh — Mon, 23 Jun 2008 21:22:18 +0000

You’re absolutely right. I think sometimes it’s all about experimentation, even if a wine is good, you don’t want to be drinking the same thing all the time. You always want to be on the look out for new tastes.