FOOD WINE REVIEW

Friend of mine from college settled just outside of Downtown Raleigh with his wife about 3 years ago and I have imposed on them annually ever since. I wish i was writing about the local Raleigh wineries but unfortunately they weren’t in the schedule this year (hopefully next year). Luckily, we did get a chance to drink some wine and check out some good eats downtown.

Saturday night in downtown Raleigh started of with an excellent sandwich at a small bistro style restaurant called Rockford’s. Toasted pumpernikel, melteld fresh mozzelrella, pesto, basil and red roma tomatoes. Sipped on a 2003 Rio Sol Cabernet/Shiraz, excellent everyday value quaffer, soft tannins made for a smooth finish. Onto Vin wine bar where the fun begins…

At Vin I tasted 3 wines. First the 2005 Gilbert Picq Chablis, typical Chablis, juice a lemon over a piece of toast and thats basically this wine. Expected a tad more body but nonetheless still great, 87. Next i went straight for the only Bordeaux on the menu which was the 2003 Chateau Courtin. Medium in body this Bordeaux displayed an old world terrior driven nose of soil, rock and some black cherry. Great balance with a nice slightly spicy finish. This wine was still pretty young (like most Bordeaux us Americans consume), would be nice to revisit in 4-10 years. 90 pts for the Bordeaux, looks pretty limited on wine-searcher but for $30, I would drink again. My visit to Vin ended with my newfound love for Aussie Shiraz. If you enjoy new world fruit bombs then definitely try the 2004 Piombo Shiraz. This McLaren Shiraz exploded with BALANCED dark fruit! I stress balanced. This wine was just plain fun to drink. Reminded me of the Step Rd Shiraz i last reviewed, only better, 92 pts.

The night ended at Rum Runners. Great dueling piano bar with lots of college kids, bachelor/bachelorette parties, dancing, beer, and more beer. No wine here, sorry!

cdavis :: Sep.05.2007 :: Australia, Bordeaux, France, Raleigh, NC, Shiraz/Syrah :: No Comments »

After a long drive back from Raleigh, NC my wife in I weren’t in the cooking mood so we opted for a wine and cheese dinner. I wish i could do this every night but i am certain my doctor wouldn’t approve. Onto the note…

I look forward to seeing Aussie wines utilizing the screw cap (or as the snobs called it, the stelvin enclosure), needless to say I was disappointed to have to break out the almost obsolete corkscrew. The nose shouted “fruit bomb” with sweet strawberries & dark berries. The forward fruit coated my entire pallet with a finish that lingered 15+ seconds. If you are a new world fan then this is for you. Old world fans, don’t even touch this. I’ll go 90+ , great effort, [new world fans] seek this out!

cdavis :: Sep.04.2007 :: Australia, Shiraz/Syrah :: No Comments »

Without getting too Zen Master on you, I’m beginning to realize that I learn a little something new about wine everyday and how it not only compliments food, but life. It’s all about the experience – everything we do these days we’re told by marketers that its all about the experience. And though, that idea makes us feel that everything we do should be an “experience” and not just an act, I’d like to think that you dont have to over think everything but just enjoy it.

Enter a remix of an old Kraft blue box classic with a chilled bottle and ballooned wine glasses. Essex Restaurant on the Lower East Side of Manhattan makes comfort food classic, mac n’ cheese, a bit more exotic by using young manchego. With a side citrus salad of arugula, edemame, grapefruit, oranges and sunflower seeds to clean your palette with each bite. A bottle of Grgich Hills Fume Blanc 2005 from Napa (about $30) was chilled and a perfect compliment to my meal providing a citrusy fruit finish.

Try pairing classic comfort foods with wine – it could make for a interesting “experience”!

tori :: Aug.31.2007 :: California, NYC, Sauvignon Blanc :: No Comments »

Went to dinner last night at a local water front restaurant, The Saltwater Grill (review to follow). Ordered a bottle of David Bruce Petite Sirah ($50 at the restaurant, $20 on wine-searcher). I havent tried many petite sirah’s so it sparked my interest.

Color – Dark Dark Dark Purple!

Nose – Blueberry was the first note that jumped out at me followed by jammy dark fruit and a hint of raisin/prune.

Taste – Medium to full mouth feel. Excellent new world fruit balance, not over the top, but lacking complexity. Very one-dimesional.

88 – At $20, i would pass.

http://www.davidbrucewinery.com/

Varietal Info – Petite Sirah (also known as Durif) is a hybrid consisting of Syrah and Peloursin. The grape originated in France but is currently mostly produced in Australia and California. Petite Sirah is known for its dark inky purple color and firm tannic mouthfeel. More from Wiki.

cdavis :: Aug.30.2007 :: California, Petite Sirah, Wine :: No Comments »

So this is where it all begins. In the last 4 days I have purchased this domain (www.foodwinereview.com), setup this web page, and now writing the first blog entry! All that’s left to do from here on out is drink a lot of wine and eat a lot of food!

About myself… Chris Davis – live in Stamford, CT – recently married – Software Engineer for a title insurance company located in Rye Brook, NY. I’m a “creature of habit deviation”, supporting my love for wine and food. I can’t seem to find the end of the rope. Each time I try a new wine or prepared dish, its a unique experience, thus the basis of this blog.

cdavis :: Aug.30.2007 :: News :: 2 Comments »