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 message
oups.com...
> Friday with a Mario Batali recipe for a pasta with parsnips and
> pancetta (really quite good!), the 2004 Drouhin Cote de Beaune
> Villages. Rather sturdy Burg with fresh raspberry and black cherry
> fruit surrounded by earth and a little coffee. Good acidity, some fine
> tannins. Very nice wine for $15ish. B+
>
> Over a couple nights (usually with a bit of Boucheron) the 2005 Michel
> Bailly "Les Loges" Pouilly-Fume. Grapefruit and grass, a little cat pee
> and muskmelon. I really liked the 2002 of this, then ignored as prices
> went up. Thought this might be a good deal at $13, but it leaves me a
> little bored, though competent and typical, and I don't think I'll
> order more. B/B-
>
> Saturday I went to Blu in Hastings for a goodbye party for friends
> moving to Hong Kong. Nice party, nice nibbles (lamb chops, roast beef
> crostini, grilled veggies, spring rolls, etc) and nice wines (well,
> mostly nice):
>
> 2005 Bollini Pinot Grigio (Trentino)
> I started with a glass of this. Nice, light but not dilute, good
> acidity over ripe apple fruit. I'm not a big PG drinker but this is
> tasty. B
>
> 1995 Muga Prado Enea Rioja Gran Riserva
> Nice to see this old friend. Straddles the line between modern and
> traditional, with medium body, red fruit, some leather and cigarbox.
> Good finish, balanced. Kind of Rioja meets Medoc. A-/B+
>
> 2004 Terra Noble Cabernet Sauvignon Reserve (Chile).
> Oversweet, not fun. Overripe red plums, but with a green minty streak.
> A bit of vanillay oak. Like a milkshake immediately after brushing your
> teeth. C+
>
> 2002 Sineann "McDuffee "Cabernet Sauvignon (Columbia Valley)
> Big dark blackcurrant and blackberry fruit, a little grilled meat, a
> bit of tar. Big impressive wine, big ripe tannins. A bit too much
> fruit-driven for my tastes right now, but this could develop into a
> very impressive Washington wine. B/B+ for now.
>
> Good night with good people, Tarrytown's loss is Hong Kong's gain.
>
> 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 party where it was only choice. Furthermore, I offer no
> promises of objectivity, accuracy, and certainly not of consistency.
>
>
>