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Monthly Archive for December, 2005

Edible Reflections(StL)

Remy's 1st Tuesday Tasting December 
6th, 2005: Cal-Ital (Italian 
varietals produced in California)
 I'll be honest w/ you, even after 
my culinary training I still have a 
lot to learn about matching food w/
wine. I'm still a novice at identifying 
aromas and flavors in wine, which
is crucial in bridging food and wine 
together. What I have learned is if
you find a wine w/ basic elements that 
match or enhance the basic elements in 
the food you're serving, you have the 
foundations for a good pairing.
Chef Lisa Slay and Sommelier Phil Peimann 
did a fantastic job w/ this. Lisa's 
creations meshed beautifully w/ 
Phil's wine selections. I don't know
if they built the menu around the wine or
vice versa, but the end product had me 
and my friends salivating like 
Pavlov's dog as each course was presented
to us!
Blank_1 We started w/ duck and leek 
ravioli w/ browned almond butter. These 
were large squares of spinach pasta
stuffed w/ leek and tender pieces of 
duck. The browned almond sauce added a
delicate essence. This was paired w/ 
Flora Springs Sangiovese '03 Napa Valley.
If Duane hadn't been so hungry we 
would have had a photo of the ravioli!
Food_wine_016 The next course 
was "Drunken Porkloin" w/ sauteed 
carrots and capers. The meat was so 
tender you could cut it w/ a fork! 
The capers added a nice tartness to 
the mix. Paired w/ Rabbit Ridge 
Brunelllo '01 Paso Robles. Phil 
pointed out that Brunello is also 
made w/ sangiovese grapes, however 
the name varies depending on the 
region in Italy the wine is produced.
Food_wine_018 Lastly, 
we sampled braised short ribs 
w/ sweet potato puree and gremolata. 
What an awesome dish! A nice riff 
on osso buco. The meat was braised 
to perfection - it was tender and 
falling off the bones. 
The sweet potato puree went 
beautifully w/ the short ribs 
and the gremolata provided a nice 
citrus finish. This was surrounded
by a pool of intensely flavored 
braising liquid which Phil found 
so delicious he said he could drink it 
by the glass! I concur!! This dish was 
paired w/ Renwood Barbera '00 
Amador County - a region in the 
Sierra Foothills known for it's 
Zins. Out of the 3 wines 
we sampled, this one won
by a unanimous vote!
Food_wine_023 Bruno&Phil 
discussing wine
I finished the evening w/ a 
delicious caramel apple ice cream 
and a glass of petite champagne 
cognac. Bravo Lisa and Phil!!
Bruno"The Mayor"  Photos by Duane

Wine Find of the Month-December


This month Duane recommends…

        2004 Finca Luzon, Luzon, Jumilla

   The outstanding 2004 Luzon is a blend of 65% Monastrell (Mourvedre) and
35% Syrah. It is a full-throttle, exuberant, dense ruby/purple-colored
effort with loads of creme de cassis, licorice, truffle, and acacia
flower characteristics. This exotic, deep, broad, intense red should be
drunk over the next 3-4 years, although it may last longer. One of the
oldest estates in Jumilla, Finca Luzon was founded by the Gil family in
1916. It has been a consistent source of high class values for a number
of years, and the health conscious should be happy to know this is completely certified  organic
                   " 90 points:Robert Parker"

1st Tuesday


The three events that I had the pleasure of
attending have been amazing…
Look for a review on Wednesday