Word: pinot
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Dates: during 2000-2009
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...what happened with wine. Fifty years ago, Americans didn't drink any wine. Then they discovered European wines. Then people started trying to make wine in California. Now people know American wine and European wine and they're starting to learn about grapes, like the difference between Merlot and pinot grigio. I think that will happen with cheese. I also think we'll see a lot more American-made cheeses from specific producers. That, to me, is the next big wave. We finally discovered wine, but cheese is about 20 years behind...
Even in conservative Champagne, growers like Michel Drappier and brothers Pierre and Philippe Aubry have enlivened the conventional blends of Chardonnay, Pinot Noir and Pinot Meunier, which make up more than 99% of Champagne's vines, by hunting down the last plots of the noble varietals of two centuries ago. Philippe Aubry's Blanc des Blancs, incorporating Chardonnay, Arbanne and Petit Meslier, yields startling notes of ginger, lime and bergamot, a profile "completely unknown today in the Champagne world," he says. "It's the taste of another time...
...five-course menu changes for each twice-weekly dinner, according to seasonal availability and the wines being showcased. Menus are never repeated, making each experience unique. At one dinner, a fresh, flowery Alsatian Riesling accompanied seared scallops with tomato fondue and Parma ham. At another, a voluptuous Australian Pinot Noir highlighted the flavors of crispy pigeon breast with fennel puree and saffron-vanilla sauce. Three mystery glasses are served with the main course - a fun guessing game for beginners and oenophiles alike...
...also becomes clear when his exchanges with various people, addressing the same issue, are viewed side-by-side. While he claims that SI has no need to “fabricate fake disciples,” he is constantly trying to appease and manipulate his colleagues. He often addresses Pinot Gallizio, the elderly, successful painter of the early SI as “Carissimo, Grande e Nobile,” which translates to “dearest, great and noble.” The collection also serves to show his willingness to disown the members when they prove a hindrance...
...with a plate of clean, raw oysters at Dickie Brennan's Bourbon House (144 Bourbon Street; 504-522-0111). Then my man discovered that you could also get oysters with caviar on top, so we ordered a half-dozen of those too, paired with a crisp, cold glass of pinot grigio. I've never enjoyed a meal more. That is, until later that evening, when we went to Acme Oyster House (724 Iberville Street; 504-522-5973) and tried them chargrilled and covered in cheese...