Taste Along w/ Adam the Wine Guy #34 - Patz and Hall

Get ready, get set..buckle up, this shot on location up in Sonoma, check out the background..

dive into the Patz and Hall, 2006, the single vineyard Jenkins Ranch, Pinot Noir

El Bulli, The Kitchen in Action June 2008

ME AND THE LEGEND, FERAN ADRIA IN THE KITCHEN AT EL BULLI
Here's a sneak peek of the kitchen of Feran Adria in action, at the #1 Restaurant in the world, the mecca of Molecular Gastronomy, just north of Barcelona, in the village of Roses, right on the Mediterranean coast...

notice how many people are hovered over one plate..

Taste Along w/ Adam the Wine Guy # 29 - Dow

..so, i know when you think of portugal , you think of port..and when you think of Dow, you think of port, but, now's the time to shift your paradigm...thats right, Dow is making wine..red wine that is..and a good bang for the buck too..and such a crazy mix of grape varietals, its quite a leap from those overly extracted fruit bombs, not too challenging for a novice, and enough going on for any mavin..

the 2006, Dow, Valle de Bomfim

Taste Along with Adam the Wine Guy #7 - Kopke

Port, port, port...and we're not talking about the left side of a boat here, were talking that mysterious beverage from Portugal..Port, a fortified wine with a long history has many styles and variation within those..there are tawny's which have lighter and more caramel tones, ruby ports which are rich and unctuous with deep grape and brooding fruit notes and vintage ports which are only produced in the best years, usually no more than 5 vintages are declared in a decacde..so this juice is pretty precious..Kopke is the oldest producer of port on the planet goin all the way back to the mid-late 1600's..and recently i had a chance to taste their '57 which was absolutely amazing, almost etherial..this 2000 is excellent, showing signs of a bit of bottle age, and this juice will develop wonderfully in the bottle over the next 20+ years..

gettin down with the Kopke 2000 vintage port..

Taste Along with Adam the Wine Guy #3 - Ch. Dudon

I visited this place a few times this year and their wines and hospitality always impress.. they are located right in the heart of Sauternes nearby the small, and extremely interesting city of Cadillac, and the village of Barsac, all about 40 minutes south of Bordeaux city. The guest house is an amazing place to stay, the accommodations are homey, and comfortable. The gitte's origins go back to the 17th century. Thomas Jefferson even stayed at this joint. The owners, Evelyn and Michel are fantastic hosts. Sharing a meal, a tasting or a tour with them is great, especially with Evelyn's passion for history, you are bound to get more than your average wine tour. There are also many other Chateau's nearby to visit while at Dudon. I totally recommend a visit there and look forward to planning an ADAM THE WINE GUY'S WINE TOURS with Dudon as the destination in the near future..Heres some shots of the view of Chateau Dudon, and the video a tasting of their 2005..

This is the same place that Thomas Jefferson stayed


this is the view i saw from my window each morning



most of the time people think of Sauternes and sweet wines strictly for dessert, this wine makes a wonderful apertif when paired with the right cheeses and accouterments.


lets get down and taste with this unbelievable value in a sauternes from Chateau Dudon, 2005. Stay tuned we will definately revisit Dudon..

Taste Along with Adam the Wine Guy #1- Sylvester

im going to be doing a ton of "taste alongs" some with friends, some with food..the set and overall quality will definately develop and i look forward to seeing it take shape..hope you enjoy, maybe learn something, and get a laugh or two out of the deal..i think you look best with a smile on your face anyhow..and if you have any ideas i am always open to content suggestions..lemme know your thoughts..cheers!!


grab a bottle and taste along with me as we see what sylvester winery has up their sleeve with the 2005 syrah..

On Steakhouses..

..so when did it become cool anyhow for this new wave of steakhouses to charge over 40 bucks for a piece of meat on a platter with nothing else on the plate, im serious, not even a garnish..i'm not sure if its just me, but, when i was a kid, we'd go out to eat, if you ordered a steak it came with a side of potatoes, and a vegetable right on the plate..and if i remember correctly, it usually came with a salad also, pretty much iceberg lettuce, im originally from the midewest and that was before arrugula became all the rage, but a salad anyhow..and im not talking about a sizzler here..nice upscale places, and now, its like 14 bucks for a side of potatoes, which could feed a family for a week, and 12 more for a bucket of veggies..and the iceberg tossed salad, is now served as a classic "iceberg wedge" with bacon and a vinagrette, and its only another 12 bucks..is it me, or do i just not get it?..does this make me just old fashioned or nostalgic? by the way, the 96 Masi Amarone I brought along was drinking beautifully..