Comments for TheWineBlog.net http://www.thewineblog.net An international group blog about wine, with Martin Field, Mike Tommasi and friends Wed, 19 May 2010 17:54:57 +0200 http://wordpress.org/?v=2.8.4 hourly 1 Comment on ABNZSB by Mike Tommasi http://www.thewineblog.net/2010-05-abnzsb/comment-page-1/#comment-3064 Mike Tommasi Wed, 19 May 2010 17:54:57 +0000 http://www.thewineblog.net/?p=1188#comment-3064 Martin, I had a superb SB yesterday, Didier Dagueneau's 2005 Pur Sang Pouilly Fumé, so good with seafood. Superbly mineral, very tight and yet with some mellowness, not quite as deadly sharp steely as his Silex". Fabulous, and not NZ. (I love NZSB). cheers Mike Martin, I had a superb SB yesterday, Didier Dagueneau’s 2005 Pur Sang Pouilly Fumé, so good with seafood. Superbly mineral, very tight and yet with some mellowness, not quite as deadly sharp steely as his Silex”. Fabulous, and not NZ. (I love NZSB).

cheers

Mike

]]> Comment on A dozen drinks to try before you get old and broke by Alamodeaujus http://www.thewineblog.net/2010-02-a-dozen-drinks-to-try-before-you-get-old-and-broke/comment-page-1/#comment-2795 Alamodeaujus Tue, 20 Apr 2010 13:02:35 +0000 http://www.thewineblog.net/?p=1070#comment-2795 I totally agree on most of your choices ; Yquem, great Bordeaux wines, any wine lover should have a taste once in his life. I think I would have added german icewein though and maybe also a Jura region wine. This is an original choice I know but the savagnin taste is so different from anything else that it's really worth a try I think ! I totally agree on most of your choices ; Yquem, great Bordeaux wines, any wine lover should have a taste once in his life. I think I would have added german icewein though and maybe also a Jura region wine.
This is an original choice I know but the savagnin taste is so different from anything else that it’s really worth a try I think !

]]> Comment on A dozen drinks to try before you get old and broke by wine maker http://www.thewineblog.net/2010-02-a-dozen-drinks-to-try-before-you-get-old-and-broke/comment-page-1/#comment-2753 wine maker Thu, 08 Apr 2010 18:50:50 +0000 http://www.thewineblog.net/?p=1070#comment-2753 of the list, i think i've tasted only three at most... guess i have a lot more wine tasting to do... of the list, i think i’ve tasted only three at most… guess i have a lot more wine tasting to do…

]]> Comment on A light luncheon in Noosa by Wine Blog http://www.thewineblog.net/2010-03-a-light-luncheon-in-noosa/comment-page-1/#comment-2745 Wine Blog Tue, 06 Apr 2010 17:28:39 +0000 http://www.thewineblog.net/?p=1124#comment-2745 Interesting to see at least one critic who's not currently in Bordeaux! Not done any tastings around Noosa although I did Hunter, Clare and Barossa some 6 months ago, beautiful place though! Interesting to see at least one critic who’s not currently in Bordeaux! Not done any tastings around Noosa although I did Hunter, Clare and Barossa some 6 months ago, beautiful place though!

]]> Comment on A light luncheon in Noosa by Mike Tommasi http://www.thewineblog.net/2010-03-a-light-luncheon-in-noosa/comment-page-1/#comment-2606 Mike Tommasi Sat, 13 Mar 2010 08:24:43 +0000 http://www.thewineblog.net/?p=1124#comment-2606 Looks good with the photo Martin ! I'll be updating some of the Barcelona tapas places this week, time permitting... cheers m8 Mike Looks good with the photo Martin !

I’ll be updating some of the Barcelona tapas places this week, time permitting…

cheers m8

Mike

]]> Comment on Wine casks cause glut-feeling by Matt http://www.thewineblog.net/2009-10-wine-casks-cause-glut-feeling/comment-page-1/#comment-1966 Matt Sun, 17 Jan 2010 02:38:40 +0000 http://www.thewineblog.net/?p=990#comment-1966 "Tax changes would harm wine industry at a critical time" "There is a lot at stake and the pace and finesse with which the industry navigates these changes will have substantial bearing on the 63 regional communities and 60,000 jobs that rely directly on the prospects of Australian wine.It is in this context that the Winemakers’ Federation of Australia is calling on the Federal Government to reject any suggestions that it should change the current system of wine taxation." Read More<a href="http://www.wfa.org.au/resources/1/Reports/WFA_wine_tax_overview_24Aug.pdf" rel="nofollow">www.wfa.org.au</a> “Tax changes would harm wine industry at a critical time”

“There is a lot at stake and the pace and finesse with which the industry navigates these changes will have substantial bearing on the 63 regional communities and 60,000 jobs that rely directly on the prospects of Australian wine.It is in this context that the Winemakers’ Federation of Australia is calling on the Federal Government to reject any suggestions that it should change the current system of wine taxation.”

Read Morehttp://www.wfa.org.au

]]> Comment on Barcelona: Mon Vínic – restaurant, wine bar and wine library by Senderens, Paris | TheWineBlog Food and Wine http://www.thewineblog.net/2009-02-barcelona-mon-vinic-restaurant-wine-bar/comment-page-1/#comment-1191 Senderens, Paris | TheWineBlog Food and Wine Sun, 08 Nov 2009 20:16:58 +0000 http://cmarc.net/WordPress/international/2009/barcelona-mon-vinic-restaurant-wine-bar-and-wine-library/#comment-1191 [...] my recent visit at monvínic in Barcelona, I had discovered the superb rieslings of R. von Kesselstatt, straight [...] [...] my recent visit at monvínic in Barcelona, I had discovered the superb rieslings of R. von Kesselstatt, straight [...]

]]> Comment on Pricy Sommeliers by Martin Field http://www.thewineblog.net/2009-10-pricy-sommeliers/comment-page-1/#comment-1020 Martin Field Sat, 24 Oct 2009 08:23:09 +0000 http://www.thewineblog.net/?p=951#comment-1020 Hi David. I do not disagree with your views on some of the ideal requirements of good sommeliers, it's just that I have rarely come across these in practice. Most of my dining experience has been in Australia, but I have dined over the years in the US, Europe and in Asia. Professional waiting in Australia, especially wine service, does not have a long history and this has most likely been the cause of the poor service I've seen. Mr Robotti, as I understand it, was in his day restaurateur of a well-known restaurant in New York and a well-known wine and food author. Presumably he was talking about his experiences in the US and possibly in Europe. Like you and like Mr Robotti I can only talk about my own experiences. To suggest that our negative experiences were due to poor communication is preposterous. Cheers! Martin Hi David. I do not disagree with your views on some of the ideal requirements of good sommeliers, it’s just that I have rarely come across these in practice.

Most of my dining experience has been in Australia, but I have dined over the years in the US, Europe and in Asia.

Professional waiting in Australia, especially wine service, does not have a long history and this has most likely been the cause of the poor service I’ve seen.

Mr Robotti, as I understand it, was in his day restaurateur of a well-known restaurant in New York and a well-known wine and food author. Presumably he was talking about his experiences in the US and possibly in Europe.

Like you and like Mr Robotti I can only talk about my own experiences. To suggest that our negative experiences were due to poor communication is preposterous.

Cheers!

Martin

]]> Comment on Pricy Sommeliers by David A.Harvey http://www.thewineblog.net/2009-10-pricy-sommeliers/comment-page-1/#comment-913 David A.Harvey Fri, 16 Oct 2009 16:04:14 +0000 http://www.thewineblog.net/?p=951#comment-913 Mr Field. I find your two paragraph comment on sommeliers to be woefully one sided and limited. To start with, good sommeliers buy the list they want and are happy to sell across it. Good sommeliers see the days activity as the sum of all individual tastes and trades, not just the old & often overpriced Margaux/Dom Perignon/Astralis etc. Good sommeliers, especially in Michelin minded establishments, respect each and every customer's desired style, experience, budget, taste. Better a modest regular spender than a contested one-off big bill, with accompanying bad word of mouth or complaint letter. Good sommeliers realise that every customer is a potential future employer, investor, winery owner, restaurant critic or inspector, mystery shopper. Good sommeliers help breed, and get, the customers they deserve (to paraphrase). Perhaps Mr. Robotti and yourself were not particularly good at communicating your desires, budget, expectations, and rewarding success. Good sommeliers work alongside owners, directors, managers, chefs as part of the senior team, have the greater good of the establishment at heart, and would not condescend themselves to oversell. Where have you been eating? David A.Harvey Wine merchant Former sommelier Mr Field.
I find your two paragraph comment on sommeliers to be woefully one sided and limited.
To start with, good sommeliers buy the list they want and are happy to sell across it.
Good sommeliers see the days activity as the sum of all individual tastes and trades, not just the old & often overpriced Margaux/Dom Perignon/Astralis etc.
Good sommeliers, especially in Michelin minded establishments, respect each and every customer’s desired style, experience, budget, taste. Better a modest regular spender than a contested one-off big bill, with accompanying bad word of mouth or complaint letter.
Good sommeliers realise that every customer is a potential future employer, investor, winery owner, restaurant critic or inspector, mystery shopper.
Good sommeliers help breed, and get, the customers they deserve (to paraphrase). Perhaps Mr. Robotti and yourself were not particularly good at communicating your desires, budget, expectations, and rewarding success.
Good sommeliers work alongside owners, directors, managers, chefs as part of the senior team, have the greater good of the establishment at heart, and would not condescend themselves to oversell. Where have you been eating?
David A.Harvey
Wine merchant
Former sommelier

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