Had a long and relaxing lunch with on the wine, PlanoWino and PURPLE yesterday. on the wine was in town for business and could only sneak away for lunch during this trip. I had the warm goat cheese salad with balsamic and toasted pine nuts to start followed by the flat iron steak in butter garlic sauce with pommes frites. Cheese plate, espressos and digestifs to wrap things up. 5 1/2 hours later I think we had pretty much solved the world's problems. Cool
quote:
Originally posted by wineismylife:
on the wine was in town for business and could only sneak away for lunch during this trip....5 1/2 hours later I think we had pretty much solved the world's problems. Cool

That's pretty darn good for 'sneaking away' for lunch.
quote:
Originally posted by KSC02:
quote:
Originally posted by wineismylife:
on the wine was in town for business and could only sneak away for lunch during this trip....5 1/2 hours later I think we had pretty much solved the world's problems. Cool

That's pretty darn good for 'sneaking away' for lunch.


I didn't sneak away. I flat out left!
quote:
Originally posted by KSC02:
quote:
Originally posted by steve8:
Isn't it Cabo? Wines listed on the what are you drinking thread.

Actually, it's Coba.
Just checked it


Well, I'm glad we finally know where you all had lunch. Razz

No wonder you could not recall the wines!
quote:
Originally posted by wine+art:
quote:
Originally posted by Board-O:
I have an Henri Goutorbe in the refrigerator now.


Which one Board-O?

Did you visit their House? Very very nice people I hear.


nv Cuvee Prestige- loved it at the winery

Yes, we visited them. Notes will eventually be posted.
quote:
Originally posted by KSC02:
Nice way to spend a Sunday afternoon


It is going to be a special meal. I talked to the owner this morning, and he said he had a nice surprise for us. Cool

Sunscreen, check, debit card, check, sunglasses, check, empty stomach, check, stunning women, (always at this place) check, and I even requested the music today. :

Viva la Vida Buena!
Don't normally have a response to this thread, but yesterday I visited my local butcher and picked up some fantastic house-made pastrami.
Brought that home and recreated a sandwich that I usually buy from a great shop nearby. (Barney's Pastrami Dip in Everett, for you locals. I highly recommend it.)

1 12" hard roll
1 lb. thin-sliced pastrami
dill pickle sliced lenghtwise
Grainy German mustard
Au jus

Simply immerse the pastrami in the hot au jus (I think the sandwichmaker uses a pork au jus, but I don't know for sure. I only had beef.) Then assemble the sandwich and re-dip the entire thing briefly in the au jus. Delicious! Big Grin
And yes, this guy usually packs a full pound into each sandwich! Big Grin
Roasted almonds with sea salt.
Chorizo, Catalan salami and Jamon serrano ham with four cheeses.
Mussels in Si sauce.
Seared tuna with four styles of ground pepper.
Grilled calamari.
Oxtail stew
Blood sausage
Baby grilled lamb chops.

Enjoyed all with Cava,and both white and red wine.
We didn't really notice much residual sugar. I would consider it a fairly rich white blend, with floral and spice notes. I have not had Conundrum other than retail tastings. The bottle did not state the grapes but I would guess Viogner and Chardonnay were part of the blend? Quite tasty and it complemented my food well. I'm working on tasting wines that are not what I normally drink, and really loving the pleasant surprises like this one. The bottle was brought to us cold, but not as cold as it would be from a refrigerator. I think the moderate temperature may have helped showcase the texture.

Still learning - and sorry for the long answer!
Smile

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