TN: Keg wine, plus Arbois (new producer to me) and Liguria

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Wednesday was salmon, long beans with pepper, and rice, with the  
2009 Rolet Arbois Tradition. I'm told a blend of Poulsard, Trousseau, and P
inot Noir. Tart cranberry/raspberry fruit, a little orange peel, but mostly
 earth & mushrooms. Lighter bodied but with good finish. I liked more than  
Betsy, good value for me. B/B+

Thursday was "green puttanesca" (olives, green garlic,spinach, etc)  over p
asta ; wine was the 2012 Bruna "Maje" Pigato. Citrus, clean, appealing. B

Thursday we went to the Parlor, a new pizza place in town with great buzz.
It's a bit Williamsburg, but though loud I enjoyed. We started with 2 salad
s- I especially like the fried brussel sprouts with "rice crispies" and par
migiano with a spicy dressing, but the roasted cauliflower was delicious as
 well. I yearned for the bone marrow pizza, but Betsy had chosen the  
foie gras pizza (with apples and shallots), so I thought marrow might be a  
bit much, and went with the mushroom pizza with bechamel and truffle oil. W
e enjoyed both.  

They only serve wine on tap (kegs from a place called Gotham Project) By tu
mbler, half-carafe, or carafe.  
Nero d'Avola- a bit reductive/rubbery,  slightly raspy tannins, red plums.  
Pinot Grigio- light, easy, melon and citrus B-/B
Empire Builder (NY)- raspberry, herbal, I'm guessing mostly CF, most appeal
ing. B

OK, so for a wine geek like me this isn't especially a draw. But I have to  
say on a lot of levels (environmental for one) I think keg wine has potenti
al. I'd rather have a glass of that NY state red or pinot grigio than an ox
idized glass of house wine so common in places where beer is a bigger selle

Grade disclaimer: I'm a very easy grader, basically A is an excellent wine,
 B a good wine, C mediocre. Anything below C means I wouldn't drink at a pa
rty where it was only choice.Furthermore, I offer no promises of objectivit
y, accuracy, and certainly not of consistency.  

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