Indulgence of the Night, New Year's Eve Edition: 12/31/06 - 1/7/07

[Nick]

Today here in Sydney, the Indulgence was some Thai Chili Crocodile, followed by a 5 hour ride on the Matilda Legend (a Catamaran) in the Harbour with a front row view of the New Year's fireworks display. The drinks of choice were Toohey's New and Vodka Tonics. No-name champagne also flowed freely. :biggrin:

http://badgerandblade.com/gallery/displayimage.php?imageid=5371
MMMMMM, a memorial to Steve Irwin... now sitting in my large intestine.

http://badgerandblade.com/gallery/displayimage.php?imageid=5372
The Sydney Opera House shortly before midnight.

http://badgerandblade.com/gallery/displayimage.php?imageid=5373
The Aussies trying their damnedest to blow up the Sydney Harbour Bridge.

Happy New Year everyone! :jump:

[Scotto]

Cool!

Tonight was just dinner at home with the family. The menu:

Rack of lamb with red wine sauce
Pureed parsnips
Broiled asparagus wrapped with pancetta
Chocolate mousse
All accompanied by some good Oregon pinot

Now waiting for the kids to go to bed so we can crack the bubbly

Happy New Year!

[Dinder1]

I'm in charge of dinner tonight!:biggrin:
HAPPY NEW YEAR!:a50:

[rtaylor61]

Haven't felt well today, so chicken noodle soup tonight. Chased it with water. Maybe later on if I'm feeling up to it, I'll toss in a Pop Tart!

Randy

[Jim]

Sounds great Scotto and DJ- enjoy!

[Mama Bear]

I'm in charge of dinner tonight!:biggrin:
HAPPY NEW YEAR!:a50:
Oh My God.... :drool: :drool: :drool:

[Mama Bear]

Here is my midnight on New Years eve snack... normally I would do these over pasta... but, hey... it is New Years! :biggrin:

[rtaylor61]

I'm in charge of dinner tonight!:biggrin:
HAPPY NEW YEAR!:a50:

Is that a rub, or just fresh cracked pepper?

Randy

[Mama Bear]

Being single means there are always leftovers... :001_cool:

[TraderJoe]

Dinner:
Chicken Parmagiana (Homemade w. fresh Basil and mozzy)
Baked Potato

Dessert:
Lavender Chocolate Brownie Made for Ali'i Kula Lavender Farm by Big Island Candies :drool:

[jpweston]

Just made up a big ol' pot of Quick Hoppin' John Soup (http://allrecipes.com/Recipe/Quick-Hoppin-John-Soup/Detail.aspx)
Followed it up with some Cinnamon ice cream.

http://badgerandblade.com/gallery/displayimage.php?imageid=5386

j.

[_JP_]

Being single means there are always leftovers... :001_cool:

:drool: No wonder, that's enough for two!

Grab a book from amazon.com called Fearless Cooking For One (Michele Evans). It's loaded with a lot of great ideas and really good recipes.

[boboakalfb]

Makers Manhattan and some G.L. Pease Blackpoint (http://www.glpease.com/). I have now smoked 4 bowls of the Blackpoint and would definitely recommend it to other pipe smokers who haven't tried it. This is my first experience with G.L Pease tobaccos and I am very impressed. By my novice palate, it seems to be a very well balanced complex smoke. It seems to get richer as you work your way through the bowl. What I do find odd...not a bad thing...is how the tobacco seems to change from puff to puff. From a sweetness to an almost sourness quality. It's quite interesting. I would say it is a nice mild ot medium smoke with alot of flavor. Just sit back, relax and enjoy the nuances of this tobacco.

[Mama Bear]

:drool: No wonder, that's enough for two!

Grab a book from amazon.com called Fearless Cooking For One (Michele Evans). It's loaded with a lot of great ideas and really good recipes.

JP.. I have to admit I really like the leftovers... :biggrin: I am not a very good cook and only do it because I have to.. leftover days are my favorite days... tonight is leftover steak night... wooohooooo... lol

I am the oldest of 6 kids.. I don't think I could cook for only one if my life depended on it... :ohmy: Plus, the dog gets some ....:blushing:

Bear Hugs! :biggrin:

[ouch]

Makers Manhattan and some G.L. Pease Blackpoint (http://www.glpease.com/). I have now smoked 4 bowls of the Blackpoint and would definitely recommend it to other pipe smokers who haven't tried it. This is my first experience with G.L Pease tobaccos and I am very impressed. By my novice palate, it seems to be a very well balanced complex smoke. It seems to get richer as you work your way through the bowl. What I do find odd...not a bad thing...is how the tobacco seems to change from puff to puff. From a sweetness to an almost sourness quality. It's quite interesting. I would say it is a nice mild ot medium smoke with alot of flavor. Just sit back, relax and enjoy the nuances of this tobacco.

Greg is amazing, and Blackpoint is one of his better efforts. You have to try the rest of them.

[boboakalfb]

Greg is amazing, and Blackpoint is one of his better efforts. You have to try the rest of them.

What would you say some of his other standouts are? They all look so good...

[ouch]

If you enjoy Blackpoint, then Charing Cross is a slightly fuller version- very complex. Abingdon is a very full English mixture. Caravan and Odyssey are two old standards, as are Raven's Wing, Samarra, and Renaissance. If you can find any Stonehenge or Bohemian Scandal, grab them immediately.

Greg also has a lot (too many?) of Virginia/Perique blends. He is one of, if not the, top blenders in the world.

Of course, there are always alternatives.............:001_rolle

[ouch]

Was in the city this eve, so I did a little trip down memory lane for dinner.

Katz' Deli, pastrami on club*
Yonah Shimmel, potato knish





*About ten years ago, The Wine Spectator ran an article about the best pastrami in NYC. As with their wine reviews, they missed the boat completely: they advised potential customers to take advantage of Katz' waiter service, "for no extra charge", as an added benefit.
Now, anyone with a hint of experience knows that you don't sit in the waiter section. You go to the counter, give the guy a "shtickel" (a buck will suffice, two and you're a god), and in return you'll obtain a sandwich that dwarfs the ones received by the clueless putzes in the waiter section.
To really rub it in, make sure to grab a seat as close to the waiter service section as possible, so the poor slobs can get the full, two pound view of your superior sandwich ordering acumen.:drool:

[rikrdo]

What would you say some of his other standouts are? They all look so good...

You have to try Haddo's Delight. Its a love it or hate it kinda thing.
and.....Barbary Coast is one of my faves.

[Queen of Blades]

Baby back ribs. :drool: :drool: :thumbup:


http://badgerandblade.com/gallery/displayimage.php?imageid=5403

[Jim]

Baby back ribs. :drool: :drool: :thumbup:


http://badgerandblade.com/gallery/displayimage.php?imageid=5403
A plate of cole slaw and some corn bread and I would be a happy camper with that on my plate. I hope it was as good as it looks.

[ouch]

You have to try Haddo's Delight. Its a love it or hate it kinda thing.
and.....Barbary Coast is one of my faves.

Just make sure you like perique if you try the Haddo's, as it's loaded with it.

Still, it has tons of fans, some of whom have gushed so effusively that their praise has taken the form of poems, odes, and haiku. Really now. I tried my best to halt this inexplicable behavior (see tobaccoreviews.com. Shouldn't be too hard to find my Haddo's review: just look for the worst poem ever written.), but to no avail.

Is Barbary Coast the cubed cut burley? My memory is fading fast.

[Scotto]

I'll agree Greg is a very skilled artisan and his blends are exemplary, but sometimes the praise goes too far. I think there are as good & better stuff out there, notably from my friends at Esoterica, Rattray, etc.

[ouch]

A plate of cole slaw and some corn bread and I would be a happy camper with that on my plate. I hope it was as good as it looks.

Jim, did you ever have the opportunity to eat at Stick To Your Ribs in LIC? It was the only attempt to bring authentic Texas BBQ to our area that met with success.:thumbup1:

[ouch]

I'll agree Greg is a very skilled artisan and his blends are exemplary, but sometimes the praise goes too far. I think there are as good & better stuff out there, notably from my friends at Esoterica, Rattray, etc.

+1.

Greg himself will tell you that he simply doesn't have the facilities to produce Virginia flake, so that area is right out.
And as fine as his English/Balkan blends are, there are still many classic blends that shouldn't be overlooked. I can't imagine smoking a pipe without trying Margate, Rep Raparree, Campanile, Penzance, the classic Dunhills, McConnells, et al.

[Jim]

Jim, did you ever have the opportunity to eat at Stick To Your Ribs in LIC? It was the only attempt to bring authentic Texas BBQ to our area that met with success.:thumbup1:

No I have not even heard of it- I will check it out asap-The only Local place that I have found is Daisy Mays in Hells Kitchen /46th and 11th not being a Manhattan guy, its catch as catch can with them.
Thanks for the tip.

[moses]

No I have not even heard of it- I will check it out asap-The only Local place that I have found is Daisy Mays in Hells Kitchen /46th and 11th not being a Manhattan guy, its catch as catch can with them.
Thanks for the tip.

Are they Texas style, or what?

-Mo

[Mama Bear]

Baby back ribs. :drool: :drool: :thumbup:


http://badgerandblade.com/gallery/displayimage.php?imageid=5403


Oh My! I KNEW you would put the coal I sent you for Christmas to good use!!! :thumbup1: :biggrin:

:drool: :drool: :drool:

[Jim]

Are they Texas style, or what?

-Mo

Hard for me to say they have a few styles of product, I like the dry rub ribs and Pork butt.

A friend of mine is big into BBQ and the BBQ boards recomended this place.

[Jim]

http://www.badgerandblade.com/gallery/displayimage.php?imageid=5407&original=1 (http://www.badgerandblade.com/gallery/showimage.php?i=5407&c=75)

[ouch]

Anyone interested in a tobacco passaround? :confused:

I have some oddball stuff that you're not likely to see anywhere.

Can't post any pics until my dsl trouble is cleared up.

[Scotto]

Anyone interested in a tobacco passaround? :confused:

I have some oddball stuff that you're not likely to see anywhere.

Can't post any pics until my dsl trouble is cleared up.

That is freakin' weird. I literally was thinking about this idea all day long, and just sat down to post it. Mediocre minds think alike?

[ouch]

I don't know about you, but I practically define mediocrity.:scared:


Once again, Scott, you're starting to scare me.

[Scotto]

I have a tin of GLP's new English blend, Westminster, winging its way to me. Perhaps we can pass it around a bit. Even better is to have a thread where everyone can post their experiences with it as it goes around.

[ouch]

Hmmm. Perhaps the fragrance train will be emitting little puffs of smoke, like the old Lionel models.:tongue:

[castlecraver]

http://badgerandblade.com/gallery/displayimage.php?imageid=5410

Sauteed portobello mushroom sandwiches with red peppers and mozarella. They were delish. :chef:

Yeah, this is about as gourmet as I get. Meh. :tongue:

[ouch]

If I ever had to give up eating meat, I'd be eating a lot of those. Some mushrooms have the texture of a nice piece of steak.

[rikrdo]

I 'd send some Bohemian Scandal around....
but I sold it !

Count me in for the Tobacco Train :thumbup:

[ouch]

I 'd send some Bohemian Scandal around....
but I sold it !

Count me in for the Tobacco Train :thumbup:

What did you get for it? I still have a bunch.

[moses]

Hard for me to say they have a few styles of product, I like the dry rub ribs and Pork butt.

A friend of mine is big into BBQ and the BBQ boards recomended this place.

Hmm.... Well, I will have to try it. Not even that far from work, I suppose. I would dearly love to find really good barbeque in the city. At this point, I really do not care what kind, as long as it is good.

After Christmas, my uncle stopped by Lexington, NC, and delivered the best Christmas present I got. A big huge tub of the best NC style pulled pork, with a matching tub of slaw, and plenty of sauce. My, I was in heaven. I would have turned down a meal at Lalime in Berkeley, or even a steak at Spark's here in the City for that sandwich. Damn. There is just nothing like that steaming hot, smoky, tender pulled pork with spicy vinegar sauce paired in the same bite with cool sweet slaw, all on a soft bun. Just thinking about it is enough to make me want to drive all the way to NC from this Godforesaken hellhole just for lunch.

-Mo

Edit: Heading to San Diego tomorrow for a couple of days. Maybe the best burritos in the US will help me forget the barbeque. Mmmm.... Chile Relleno with that melted cheese oozing out, all piled in with rice that is just the right amount of spicy. Perfectly seasoned Carne Asada with guacamole (good stuff too, not watered down with mayo or salsa or any of that crap) with just a touch of pico de gayo. And so forth. All HUGE, under $4, and wrapped in tortillas that you have to taste to believe. (If you think all flour tortillas are the same, you've got another thing coming). I'm really making myself hungry.

But who am I kidding. No way anything is going to quench the barbeque craving.....

[boboakalfb]

Anyone interested in a tobacco passaround? :confused: I

Count me in...sounds interesting.

[ouch]

I would have turned down a meal at Lalime in Berkeley, or even a steak at Spark's here in the City for that sandwich.

-Mo



Just make sure you ask for a seat in the "no shooting" section. :lol:

[Mama Bear]

Tonight is Pizza night again.... :biggrin:

[ouch]

That ain't Pizza Hut!:thumbup1:

[Mama Bear]

That ain't Pizza Hut!:thumbup1:

That's Mama Bears Pizza..... they deliver to the kitchen, living room, bedroom or back patio only tho... :001_wub:

[Queen of Blades]

That's Mama Bears Pizza..... they deliver to the kitchen, living room, bedroom or back patio only tho... :001_wub:

Cool! I'll take one in my living room then. :biggrin:

[Mama Bear]

Cool! I'll take one in my living room then. :biggrin:

It is on the way! :biggrin: Sending some to Doc and Randy too.... lol

[Mottern Man]

That's Mama Bears Pizza..... they deliver to the kitchen, living room, bedroom or back patio only tho... :001_wub:

I am fighting every thing in me to hold my comment back!

[Queen of Blades]

It is on the way! :biggrin: Sending some to Doc and Randy too.... lol

Good cause I'm tired of you teasing me with those darn pictures of your pizzas. :biggrin:


I am fighting every thing in me to hold my comment back!

Say it Doc! :001_tt2:

[Mottern Man]

:biggrin:



Say it Doc! :001_tt2:

Lets just say it involves pizza, bedroom, and delivery! :eek: :redface: :001_wub:


Now that is what I call IOTN! :lol:

[Queen of Blades]

Lets just say it involves pizza, bedroom, and delivery! :eek: :redface: :001_wub:


Now that is what I call IOTN! :lol:

Mind in the gutter much? :biggrin:

[Mama Bear]

Remember I can't cook well, so this is not from scratch. But it is easy and it can be made anytime, I don't order pizza out anymore..

I buy pizza crust dough mix from Shawnee Mills http://shawneemillcart.com/Merchant2/merchant.mvc?Screen=PROD&Store_Code=SMC&Product_Code=PCM&Category_Code=SMCP

I use Contadina pizza squeeze at the grocery store.

I cook up loose italian sausage and while that is cooking I add water to the dough and put it in a greased pizza stone and then I just use shredded italian 4 cheese mix and add whatever veggies I want.. I usually just raid the salad bar at the grocery store for green pepper, olives, mushrooms etc... add garlic and pizza spices..

takes 20 minutes to put together and 15 minutes in the oven at 425 degrees...

[Mottern Man]

Mind in the gutter much? :biggrin:

Why yes, yes it is


Remember I can't cook well, so this is not from scratch. But it is easy and it can be made anytime, I don't order pizza out anymore..

I buy pizza crust dough mix from Shawnee Mills http://shawneemillcart.com/Merchant2/merchant.mvc?Screen=PROD&Store_Code=SMC&Product_Code=PCM&Category_Code=SMCP

I use Contadina pizza squeeze at the grocery store.

I cook up loose italian sausage and while that is cooking I add water to the dough and put it in a greased pizza stone and then I just use shredded italian 4 cheese mix and add whatever veggies I want.. I usually just raid the salad bar at the grocery store for green pepper, olives, mushrooms etc...

takes 20 minutes to put together and 15 minutes in the oven at 425 degrees...


But you make it with love! (you cant buy those ingredients).

[_JP_]

Lets just say it involves pizza, bedroom, and delivery! :eek: :redface: :001_wub:


Big sausage pizza? :c1:

[rikrdo]

:biggrin:
What did you get for it? I still have a bunch.


$40....
but I was playing nice. :biggrin:

[ouch]

:biggrin:


$40....
but I was playing nice. :biggrin:

You were.:001_wub:

[zachster]

Heading to San Diego tomorrow for a couple of days. Maybe the best burritos in the US will help me forget the barbeque.

If that doesn't do it, get yerself some fish tacos at El Zarape. Last time I was in SD, these were excellent, and sold for 99 cents apiece! :w00t:

I know what you mean about pulled pork, though. Hard to get it out of one's mind. My dream is to take some time off one year and go to the "Memphis in May" festivities for great PP sandwiches...

[rtaylor61]

If that doesn't do it, get yerself some fish tacos at El Zarape. Last time I was in SD, these were excellent, and sold for 99 cents apiece! :w00t:

I know what you mean about pulled pork, though. Hard to get it out of one's mind. My dream is to take some time off one year and go to the "Memphis in May" festivities for great PP sandwiches...

I would suggest heading on down to Texas...now THAT is where you find bar-b-que!

Randy

[Lyrt]

Bourgogne grand ordinaire.

[Ben]

What did you get for it? I still have a bunch.

It's not uncommon for an 8-0z. tin to fetch $150+ these days. I had some tins and sold them right after the warehouse fire that removed several amazing blends from the market. Bought myself a nice welder. Big, sealed tins of Balkan Sobranie are still king when it comes to selling.

[Ben]

I'll agree Greg is a very skilled artisan and his blends are exemplary, but sometimes the praise goes too far. I think there are as good & better stuff out there, notably from my friends at Esoterica, Rattray, etc.

I agree. Abingdon is my absolute favorite of his offerings. I recently popped a two-year-old tin of it. Wow. I do like some of the others, but Abingdon is tops. Odyssey comes in at a close second. Yeah, I like powerhouse blends. Here agin is my all-time top ten, in no particular order:

1. G.L. Pease Abingdon (Balkan mixture)
2. G.L. Pease Odyssey (Balkan mixture)
3. Samuel Gawith Balkan Flake (English mixture)
4. Samuel Gawith St. James Flake (Virginia/Perique mixture)
5. Samuel Gawith Full Virginia Flake (Virginia)
6. Butera Kingfisher (Virginia/Perique/Burley mixture)
7. Esoterica Margate (English mixture)
8. Esoterica Stonehaven (Stoved Virginia/Burley mixture)
9. Escudo (Virginia/Perique) I have a stash of Cope's, but A&C Petersen is fine.
10. Semois (A very strong Burley variety only available from Belgium)

[Dinder1]

I picked up a nice bottle for dinner.

[ouch]

Mrs. Ouch's birthday. Imagine what she puts up with. :rolleyes:

Breakfast-
Buckwheat oat bran pancakes with maple syrup
Good tea

Lunch-
Grilled chicken salad
Linguini with clam sauce
'89 Bonneau du Martray, Corton-Charlemagne:drool:

Dinner (any minute now)-
Crispy Hunan shrimp with watercress
Steak Kew with mixed vegetables and mushrooms
'82 Ch. Gruaud-Larose, St.-Julien:drool:

Later-
Chocolate mousse with creme Anglaise
Coffee al a Din
'83 Dow vintage port, half bottle

I don't have too many opportunities to dip into the wine stash, so every now and then I like to overdo it.

[TraderJoe]

Mrs. Ouch's birthday. Imagine what she puts up with. :rolleyes:

Breakfast-
Buckwheat oat bran pancakes with maple syrup
Good tea

Lunch-
Grilled chicken salad
Linguini with clam sauce
'89 Bonneau du Martray, Corton-Charlemagne:drool:

Dinner (any minute now)-
Crispy Hunan shrimp with watercress
Steak Kew with mixed vegetables and mushrooms
'82 Ch. Gruaud-Larose, St.-Julien:drool:

Later-
Chocolate mousse with creme Anglaise
Coffee al a Din
'83 Dow vintage port, half bottle

I don't have too many opportunities to dip into the wine stash, so every now and then I like to overdo it.


Wow....I can only imagine what your birthdays' look like :biggrin: :thumbup1:

[ouch]

Wow....I can only imagine what your birthdays' look like :biggrin: :thumbup1:

Me?

[TraderJoe]

Me?

So, what you're saying is that on your birthday, three bottles of fine wine get drank, two bottles (even bigger) and then a mega-bottle.....in addition to THREE shaves? :lol:

thats a helluva way to do it, my friend :thumbup1:

[Mama Bear]

Me?

I would do almost anything for that bottle of Chateau Margeaux.... :scared:

[Scotto]

Chili Verde tonight. Delicious.
http://badgerandblade.com/gallery/files/1/8/IMG_3152_3_1.JPG

[180gVinyl]

Mrs. Ouch's birthday. Imagine what she puts up with. :rolleyes:

Breakfast-
Buckwheat oat bran pancakes with maple syrup
Good tea

Lunch-
Grilled chicken salad
Linguini with clam sauce
'89 Bonneau du Martray, Corton-Charlemagne:drool:

Dinner (any minute now)-
Crispy Hunan shrimp with watercress
Steak Kew with mixed vegetables and mushrooms
'82 Ch. Gruaud-Larose, St.-Julien:drool:

Later-
Chocolate mousse with creme Anglaise
Coffee al a Din
'83 Dow vintage port, half bottle

I don't have too many opportunities to dip into the wine stash, so every now and then I like to overdo it.

May I offer my congratulations to the missus and also to you on the way that you use your disposable income when it comes to wine.

Corton Charlemagne is my favourite white burgundy appellation but unfortunately is usually out of my price range. Probably the greatest coup of all my wine buys was about 12 years ago when a wine and spirits stall appeared on the local public market. It had been open about 6 months with nothing on offer which was out of the ordinary, when I spotted a dozen 1987 Louis Jadot Corton Charlemagne in half bottles, one Saturday morning.

They were £2.99!!!!!!!!!!!!!!

About $4.80 at the time.

I bought three in the morning (as I didn't want it to provoke any questions by clearing them out)

Three in the afternoon

Three, the next saturday morning and the last three in the afternoon :biggrin:

I've enjoyed the Gruaud Larose '85 and had a number of satisfying times with Sarget de Gruaud Larose and Connetable Talbot when they were in the Cordier stable

Tonight is a beer and scotch night

Brooklyn Lager and Young's Special London Ale

Glenmorangie Burgundy Wood Finish and Glenlivet 15 yr French Oak Reserve


Cheers

Rob

[ratcheer]

I would do almost anything for that bottle of Chateau Margeaux.... :scared:

It is the best I have ever had, too.

Tim

[180gVinyl]

Me?


I've only ever had the pleasure of a number of bottles of Pavillon Rouge du Chateau Margaux (before the lads were born) and once had a voluptuous
"Lunch Bags" (Lynch Bages '81) which probably equalled the '76 Latour as the best Christmas Dinner claret that I've ever had

[180gVinyl]

I hadn't stumbled across this thread until tonight and.......................


It's right up my street :thumbup:

Whenever my football team win, which has been infrequent this season:

(West Ham United, who play in claret and blue), I celebrate with a bottle of claret.

Yesterday they won 3-0 in the FA Cup, so last night it was Chateau Soussans 2002 , Margaux

[ouch]

So, what you're saying is that on your birthday, three bottles of fine wine get drank, two bottles (even bigger) and then a mega-bottle.....in addition to THREE shaves? :lol:

thats a helluva way to do it, my friend :thumbup1:

In fairness, that was for my 50th last April, and my wife overdid it in a big way. Thus, it is in no way representative of a typical night at Chateau Ouch.

From left to right-
'88 Ch. Petrus, 750ml
'86 Ch. Lafite-Rothschild, 750ml
'86 Ch. Mouton-Rothschild, 750ml
'89 Ch. Lynch-Bages, 1.5 litre
'88 Ch. Margaux, 3 litre
'87 Robert Mondavi Cabernet Reserve, 6 litre


From best to worst, I'd rate them as Mouton, Lafite (very good year for an often disappointing wine), Mondavi (one of the best American wines I can recall), Lynch, Petrus, and Margaux (sorry to report, Mama Bear).

[Mama Bear]

From best to worst, I'd rate them as Mouton, Lafite (very good year for an often disappointing wine), Mondavi (one of the best American wines I can recall), Lynch, Petrus, and Margaux (sorry to report, Mama Bear).

I am going to guess off the top of my head that is about a grand worth of grapes and I have to say, that is too much for one mere mortal... as the Margaux is the least favorite, I figure you won't have a problem sending it to me... preferably by Fed Ex priority overnight services..

I like it better than the Lafite if you can believe it.... :001_tt1: :a49: :a49: :a49: :a49:

[ouch]

Margaux is one of my very favorite wines, but 1988 was not a very good year for Bordeaux (despite the inane ramblings of The Wine Spectator). Many were very tough wines that didn't have enough fruit to win the battle against the tannins.
The '88 Margaux wasn't even a 90 point wine. It was good, but nothing one would expect from that chateau.:frown:

[Mama Bear]

Margaux is one of my very favorite wines, but 1988 was not a very good year for Bordeaux (despite the inane ramblings of The Wine Spectator). Many were very tough wines that didn't have enough fruit to win the battle against the tannins.
The '88 Margaux wasn't even a 90 point wine. It was good, but nothing one would expect from that chateau.:frown:

Oh, I see...! Thank you for explaining this to me.. I know the end of the 80's were tough for wines, so I will take the Lafite instead.... :biggrin:

[ouch]

I didn't quite say that. The 80's may have been the "decade of the century", so to speak. Only a few years were real dogs ('80, '84 and '87), and although '81 and '88 were marginal (but had some very nice offerings), '83 and '85 were excellent, and '86, '89, and (particularly) '82 were very great vintages.

[Mama Bear]

Right now I am pretty proud of myself.. despite the fact that I have drooled over my entire computer, I never once groveled or begged... tho it may have taken all of my being to not do so.... :001_tongu :001_tt1:

But, is there anyone else who gets the impression he is ignoring my pleas..... :biggrin: :biggrin: :biggrin: :biggrin:

:drool: :drool: :drool: :drool:

[ouch]

Well, she's out like a light. Never made it to the dessert wine.:crying:

So much for my diabolical plans.:frown:

At least the chocolate mousse is all mine.

[180gVinyl]

I didn't quite say that. The 80's may have been the "decade of the century", so to speak. Only a few years were real dogs ('80, '84 and '87), and although '81 and '88 were marginal (but had some very nice offerings), '83 and '85 were excellent, and '86, '89, and (particularly) '82 were very great vintages.

I think that the early '90s were a time where unfashionable vintages of the
'80s could be picked up for a song (The Parker effect?)

I bought Chateau Montrose '84 from a merchant near the Canal Jean Co. in NYC for $8 a bottle in the summer of '91

Incredible value

[Tinzien]

If I ever had to give up eating meat, I'd be eating a lot of those. Some mushrooms have the texture of a nice piece of steak.

+66 ! :w00t:

[ouch]

I think that the early '90s were a time where unfashionable vintages of the
'80s could be picked up for a song (The Parker effect?)

I bought Chateau Montrose '84 from a merchant near the Canal Jean Co. in NYC for $8 a bottle in the summer of '91

Incredible value

Some producers are famous for making good wine in terrible years, and Montrose would be near the very top of that list. They hardly ever disappoint, and their '90 was a legend.