Comments for The Amateur Gastronomer

Comment on Big Table Farm: Wines from Oregon’s Willamette Valley by clare carver

clare carver — Thu, 12 Apr 2012 19:08:46 +0000

You are too kind thank you for this lovely post – we love Atlanta and truly enjoy sharing our wine with you all!! cheers! Clare

Comment on Dining Atlanta: Week of April 2, 2012 by @StacieinAtlanta

@StacieinAtlanta — Thu, 05 Apr 2012 20:30:56 +0000

Hey Eric – the info about Ammazza is not entirely correct.

My husband, Jason Connerty, one of the brothers opening Ammazza has spent over 25 years in the restaurant industry. He has opened over 40 restaurants and all on time, I would add. The exception being those locations inevitably delayed due to construction and/or permitting issues rather than lack of experience.

I am sure that they appreciate that vote of confidence. Should we add your name to the VIP event guest list?

Comment on Where to Buy Injera to Eat at Home by Jim

Jim — Thu, 29 Mar 2012 14:58:17 +0000

I LIKE THE STORE. IT HAS ALMOST EVERYTHING ETIOPIAN PRODUCT.I WILL GO BACK AGAIN

Comment on Savagnin: Grape & Wine of the Jura by Paul Shultz

Paul Shultz — Mon, 19 Mar 2012 03:24:39 +0000

During the past year, I was introduced to Jura wine, especially Domaine de Montborgeau L’Etoile. I have a bottle of the 2006 vintage, and three bottles of the 2008. As one reviewer put it:

“Domaine de Montbourgeau is based in the small AOC village of L’Etoile where a 360 degree turn at the property’s high elevation vineyards reveals the five surrounding mountains from where this AOC gets its name. This intensely complex wine, made from the local Savagnin grape is one of our favorites. Slightly oxidized in style, think of a deep fino sherry with walnuts and pear on the palate, with a good 4-minute finish. Once opened this keeps for days, so no need to rush, savor it, see how it changes.”

I find that this wine pairs well with sea bass (and other white fish) in light to moderately spiced sauces. It also pairs well with fried oysters in Thai sweet chili sauce, or ginger-based sauces.

I recently acquired a bottle of Michel Gahier Savignin (2006), which I have not yet opened. But my source tells me it is excellent.

I would be particularly interested to receive any information on Jura wines.

Comment on Introducing the 2011 Georges Duboeuf Beaujolais Nouveau by robin

robin — Tue, 21 Feb 2012 17:22:00 +0000

Thank you for your comment. The raspberry that you refer to is a flavor description, not an actual ingredient in the wine. Beaujolais Nouveau is made entirely from grapes (no other fruit is added), and French laws are very strict on how wines are made. If the wine tasted spoiled you should return the bottle to where you purchased it and they will exchange it at no cost to you.

Comment on Introducing the 2011 Georges Duboeuf Beaujolais Nouveau by marianne thaler

marianne thaler — Sun, 19 Feb 2012 14:40:21 +0000

The wine tasted sour like it is spoiled. Afer a
few sips I developed severe headache. When I
looked online what ingredients it contains I
found out that it has raspberries in it what I
am highly allergic to ( have to carry epipen to
prevent anaphylactic reaction). Thankfully I took only a few sipsl. To prevent a
harmful outcome and anaphylaxis please list
ingredients to avoid negative outcome.

Thank you

Comment on It’s Time for Wine: Sonoma Valley Appellations by Sunshine Coast

Sunshine Coast — Thu, 16 Feb 2012 11:53:25 +0000

Traveling to the Napa Valley for a weekend of Napa wine tasting can be fantastic. You will find actually hundreds of vineyards and wineries in this famous wine growing country. You will find stunning landscapes in almost any direction and perfectly landscaped estate vineyards to check out.

Comment on STK Atlanta to Open Mid December by ervin love

ervin love — Thu, 09 Feb 2012 19:37:35 +0000

hello,just moved to atl. from stl got custodt of daughter & looking for fresh start,been cooking over 20yrs. from mom& pop rest., corporate, fine dining,been there done that, not to brag but I”M GOOD,my #770-441-1103,just like to come and fill out app.& talk to you goys & hopefully join the team, thank u

Comment on Wine Trends for 2012 by Dave D.

Dave D. — Tue, 31 Jan 2012 05:12:22 +0000

More and more restaurants in SF offer wine on tap. I wonder if this will go mainstream in 2012?

And regarding box wine and innovative wine packaging: I know the ladies over at Green Barrel (http://greenbarrelwine.com). Their wooden barrels look great at events and parties.

Comment on Why Decant Wine? by M A

M A — Fri, 23 Dec 2011 01:20:52 +0000

I am always skeptical of “hobby toys”. These sorts of things generally sound nice as a gift. However, in reality, they either don’t do anything in reality or are useless to the person with the hobby.

This product really does what it says. It puts a lot of air into a glass of wine as you pour it. It does seem to instantly decant the glass of wine for you. It is easy to use, and almost as important, easy to clean. The rubber “holder” is invaluable, as the Vinturi will have some wine drips that you don’t want spilled on your floor somewhere.

Many wines improve with decanting. After 1 month, we have continued to use the Vinturi and prefer using it to both our decanter or going with no decanting. I recommend this product to others.