TN: Rioja, Trentino, WA, Loire, Chile, Burgundy

I use a lot of Mario Batali's recipes too. Last night I served his recipe for short ribs and tomorrow I'm making his Swordfish Involtini. Have you read the book about him named Heat? I've always liked the Cote de Beaune Villages, a solid Burgundy at a great price.

"DaleW" wrote in news:1162760270.697225.315320 @f16g2000cwb.googlegroups.com:

Dale,

nice to see you enjoyed this Prado Enea. In october 2004 I attended a tasting of all the range of Bodegas Muga and this is my tasting note:

Prado Enea GR 1995: red garnet with brick in the rim. A bit cloudy but we were said it had been bottled a few days ago. Fine reduction in the nose, with cherries in licquor, liquorize, a few balsamics. Tannins resolved and great acidity over the oak notes. A bit short. No defects in the form of old/dirty oak, wet fur and so on. The only wine from the tasting that I would consider buying.

However, I can only think of this wine as a traditional wine. What is that make you think of it like a midpoint between both styles?

Best,

Santiago

What sort of a fellow is Batali? My New Yorker friends swear by him and want me to go to some or the other place he owns every time I visit. Personally I had a very mixed experience the one time I did take their advice and go to Otto:

1. Genuine barkeeper, never thought that a dry vodka martini can taste so good
2. Fabulous winelist at (coming from the UK) very decent prices
3. Very friendly and knowledgable sommelier

-ves (And these are more important for a cook like Batali, I suppose)

1. Ordinary pastas, half-done in the name of being al dente
2. Horrible pizzas (Everything on the base - tomato, fish, olives, mushrooms - tasted like it is from a can, waxy ham and speck)
3. Most food tepid by the time it arrived at the table

Is it similar to the experience other have had at Otto? Or was it that we were unlucky? Or is Otto a tourist trap anyways? Would appreciate comments.

Cheers

Santiago, I think of traditional Rioja as more like La Rioja Alta or LdHeredia (no toasty oak flavors) . This to me has that obvious new French oak edge, but not too oaky nor is it heavily extracted. For my tastes it is more balanced than some of the more modern producers (or the Torre Muga for that matter).

I remember you're not a LdH fan. I do like the traditional style, but I also like the Prado Enea and for that matter some truly modern wines such as some Artadis.

I haven't eaten at Otto. Most of my friends think the appetizers are great, and the wine list (especially the quartinos) interesting and well-priced. And most have loved the pasta. Almost no one likes the pizzas!

I had an extraordinary meal at Po when he owned. I enjoyed Esca and Lupa. One day, Babbo!

I think every celebrity chef tends to spread his/her self thin. If you didn't like Otto, there are a lot of great restaurants in NYC that aren't Batali-ed!

cheers.

TB wrote:

"DaleW" wrote in news: snipped-for-privacy@k70g2000cwa.googlegroups.com:

I understand what you mean. Your description of Prado Enea is what I call "a no defects traditional Rioja" (no dirty notes, no wet fur...). I do not like Torre Muga also.

Best,

Santiago

Bollini make a Reserve (not in ther DOC) that is very good.

Chile? You cannot be serious.

Michael, just a heads up, your ass is showing again.

I made the swordfish with tomato sauce, onions, garlic, pine nuts, currants, Gaeta olives, capers, orange zest, parsley, thyme and red pepper flakes. I served it with broccoli rabe in garlic, lemon and Parmesan. We liked both and they went well with our $8 bottle of 2005 Meridian Pinot Grigio (I know, very cheap but great wine for the price).

The dish is Mediterranean, but I still have Piedmont on the brain. Wednesday I'll try to create a simple Northern Italian version of the same idea using #1 tuna pounded flat and wrapped around baby spinach, ricotta and herbs baked in a red pepper sauce. Tomorrow night we're dining at Aujourd'hui, the restaurant at the Four Seasons for their Epicurean Feast Series - A Piedmont Feast with Truffle, Risotto and Barbaresco.

I have 'enjoyed' Chilean wines from time to time, and found them exceedingly undistinguished.

You haven't had the right ones. Saying they're all bad broadcasts your ignorance.

Well, you cannot buy them here.

Sometimes you need to search beyond the corner minimart:

My local retaiulers don't feature Chilean wines prominently, if at all. I ask for many of my Italian favorites, and they oblige me.

Amen! UC comes up again with an unwarranted generalization. If Chile is so bad, why would the Antinoris have established a beachhead there?

Vino