What Cabs and Merlots Oregon produces are not worth the grapes they're pressed from. OK, maybe that's a _bit_ strong and maybe even technically incorrect, but not by far. There are a few producers, mostly to the south, that make Cabs, Merlots, and Meritages. Every few years or so I visit them and taste their wares. Every time they tell me how much they've improved and how great their stuff is now. Every time I go away thinking, "Yuck! I'd not pay _those_ prices for _that_ swill." To be fair, in the last 10-15 years they've pulled themselves out of the realm of "swill", but with Washington producing _so_ much better value (by an order of magnitude), I'd not waste a cent on Oregon's. I just don't find it worth drinking. (Not that I have an opinion on the subject or anything.)
Regards,
- Roy
=*=*Always do right. This will gratify some people and astonish the rest. - Mark Twain The truth is rarely pure, and never simple. - Oscar Wilde
Didn't find your answer? Ask the community — no account required.
R
Roy
Thank-you one and all. Some excellent ideas. I'll definitely be coming back to take advantage of the wisdom in this group.
To Ian and others whose blood pressure rises at the (incorrect) American use of the word, "entree", I apologize. I did not edit the menu I received, rather transfering it directly into my posting. I'll try to do better next time. :-)
To those who wondered about the choice of dishes (too many salads, odd order, not wine-friendly, whatever), I've had no hand in it. I suspect they don't have that much experience with wine and food and probably just thought they were interesting courses. (I was brought into the act because I somehow got designated the group's "wine guru" [because I donate some rather nice wines to the auction each year - go figure].) I've since discovered this was just supposed to be a _sample_ menu, with the _real_ menu to be determined with the diners' input, what's available at the time (including the wines), etc., so I may yet be back with a revised (and actual) menu. (I'm hoping I'll have a _bit_ of input so as to improve the food/wine marriage.)
Another friend and I will be offering a wine dinner in my (soon?) to be completed new house. (She and her beau cook, I wine, and the house astounds.) I may consult the expertise in this group for that, too, but the dishes tend not to be too exotic/odd, since the wines are major part of the meal, and we have a _bit_ more experience with pairing food and wine. [Also, my cellar is a _bit_ more international than just Oregon. :-) ] I don't happen to believe that you want particularly complex/active dishes if you're trying to showcase good food _and_ fine wines. (Am I wrong in this assumption?)
In any event, I thank you all again for your input. It is much appreciated.
Regards,
- Roy
=*=*Always do right. This will gratify some people and astonish the rest. - Mark Twain The truth is rarely pure, and never simple. - Oscar Wilde
M
Michael Pronay
Just about the worst possible distortion: »Maître d'«, spoken as "maiterdee", formerly know as »Maître d'Hôtel« and never abbreviated in this totally absurd way in France. When I first heard that, I didn't have the slightest idea of what we were talking about.
M.
M
Mathew Kagis
Roy: well, I'll not waste my money then.
cheers Mathew
Join the Discussion
Have something to add? Share your thoughts — no account required.
Didn't find your answer?
Ask the community — no account required
Report Content
You are reporting this content to the moderators. They will look at it
ASAP.