Vintage port masterclass with David Guimaraens. Bombarding him with geeky questions, while I'm still sober. 1966, he says, overtook 63 and is still at peak.
@Uncle_DavidD Oh wow thank you, I would not have guessed it was cooked that low (most of my cooking is high-heat roasting). I'm going to try the same timing/temps in hopes of a similar result. Thanks again!
2012 Grand Cru Burgundy for $275 in the NYC theater district. Showing well. I can’t legally tell you where so DM me if you’re curious. The only hint I’ll offer is it’s at a French bistro.
Tried the newly opened Carbone’s London tonight. First in fairness I was seated next to The Edge from U2 so that may have added a halo effect… also across from David Beckham and Gordon Ramsay… so London rivals NYC for celebrities at Carbone’s. Food was either as good, or even slightly better than Carbone’s NYC, didn’t hurt that Mario Carbone was on sight. The scallop appetizer was maybe the best scallop dish I’ve ever had. Spicy Rigatoni on par with NYC, Meatballs, maybe even better! Porterhouse was truly fantastic!
Wine pairings: 2015 Dom Perignon, house white (photo), and a young Tignanello. Food is fantastic, the space itself maybe the most opulent and upmarket for Carbone’s. Service also 10/10.
Not a joke is this 7-year-old Chardonnay. Unbelievably fresh and zippy, if tasted blind I would’ve guessed Côte d’Or rather than Oregon. Still young but I’m not waiting any longer.