Oliver McCrum
Wine guru
1075
Wed Mar 22, 2006 1:08 am
Oakland, CA; Cigliè, Piedmont
Oliver McCrum
Wine guru
1075
Wed Mar 22, 2006 1:08 am
Oakland, CA; Cigliè, Piedmont
Paul B. wrote:I confess that I'm not too crazy of all the iodine in some Scotches that I've tried. Did anyone else who is, say, a single malt fan, start out that way, but eventually came to like that aroma? And, it is from the peat, is it not?
Tim York wrote:I know nobody who liked oysters the first time. I grew to love them by persisting after witnessing the obvious enjoyment of friends and family.
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Rahsaan wrote:Tim York wrote:I know nobody who liked oysters the first time. I grew to love them by persisting after witnessing the obvious enjoyment of friends and family.
Unlike scotch which requires some practice to understand because of the alcohol (same could be said for all spirits), I think a bigger factor with whether one likes oysters is the quality of specimen. High quality oysters are much 'cleaner' in the mouth and much easier to like if one is predisposed to be afraid of the textures/flavors.
Hoke wrote:Rahsaan wrote:Tim York wrote:I know nobody who liked oysters the first time. I grew to love them by persisting after witnessing the obvious enjoyment of friends and family.
Unlike scotch which requires some practice to understand because of the alcohol (same could be said for all spirits), I think a bigger factor with whether one likes oysters is the quality of specimen. High quality oysters are much 'cleaner' in the mouth and much easier to like if one is predisposed to be afraid of the textures/flavors.
Couldn't agree more, Tim and Rahsaan.
I'm particular with my oysters, I am. Don't care for the bloated big fat ones. Love the smaller, more focused, and more briny little ones. My favorite, which I'll almost always try if available, is Kumamoto. Briny to perfection, just the right amount of chewiness, and a lovely meaty flavor in a small mouthful. Also, while living in California and having availability to oysters pulled wet and fresh out of Tomales Bay, I discovered the delights of barbecued oysters served piping hot with hot sauce and locally made spicy onion mushroom sauce, along with whatever wine you wanted to bring, and lapped up while dabbling your feet in the tidal waters.
Hoke wrote: Cognac Pierre Ferrand Reserve des Anges. It's thirty years old minimum, and it's elegance and harmony in a glass, a Cognac as complete as I want it to be.)
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Otto Nieminen wrote:Delamain Pale & Dry will become available in a week. Vespers available already but I haven't bought it. Which of these two would you think more to my taste? They aren't cheap, so I can't buy both.
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Victorwine wrote:Hi Otto,
A while back ago Hoke in a post entitled “as of right now…” when he received his Cognac educators certificate, he made reference to BNIC (Bureau National Interprofessionals of Cognac). Their website is well worth visiting (it includes sections on history, producers, Cognac production, and also includes a Cognac Aroma Wheel).
Aging a wine or spirit (Cognac) in an oak cask might be referred to by some as just “bulk aging”, but the French refer to this as part of “élevage” (basically the same term they use for “raising” their children).
Salute
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
James Dietz
Wine guru
1236
Wed Mar 22, 2006 6:45 pm
Orange County, California
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Hoke wrote:Had a cocktail which caused an epiphanetic mind-shift...a cognac old fashioned made with H by Hine VSOP Cognac instead of the usual whiskey. Made me rethink a lot of things. And was instantly one of my cocktails of the year..
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