Quote:
Originally Posted by KDawg
heh, yea, Keller can do that. While I'm not as big of a fan as many are of Keller, that **** can get stupid ****ing good. Welcome to the biz my man, where we make **** money, but at least do get to drink pretty damn well.
Something you probably will notice as you get more into cooking is that you may end up with a preference for higher acid wines.
have been trying so much A+ food(and some wine) in the last few weeks.
barely have to grocery shop anymore
and ye already a fan of high acid wines in combination with food/fish
Quote:
Originally Posted by KDawg
as I've been drinking more, I want to espouse on this a bit. I remember years ago you not digging Barolo and not liking Champagne at all. I'm now very interested to see where this goes as both of those two regions satisfy a lot of different dishes and palate tastes. Granted, these regions+burgundy are my (well, Piemonte) 3 core in what I drink and care about.
Your massive benefit is being able to visit these areas much more easily than I can. And I would say that you shouldn't sleep on how amazing German Riesling can be as it pairs beautifully with many dishes that Alsace and Austrian riesling doesn't necessarily do.
ye there is so much I still want to and have to try out.
it's what i love so much about food/wine, if you are open-minded you can learn/try new things every day for the rest of your life.
Quote:
Originally Posted by KDawg
I've been meaning to say this, but, go after your dream of cooking. You've made good money via poker, so do what truly motivates you. I've done the retail thing and it's taken me 8 years to realize what I really want. Hopefully it doesn't take that long, but visit as many wine regions as you can (along with emerging wine+food regions as I'm in my 30s and it's harder than you being in your 20s).
having the feeling that you found the job you really want to do is amazing.
will also have the opportunity to visit and work in a lot of different regions once i'm done with my training.
i'm thinking of already trying to learn some french/italian on the side now so I have it easier if I go to florence/paris/bordeaux/rome etc for work.
Quote:
Originally Posted by KDawg
This could get Cashy to hate Riesling. He lives in Austria and has access to a ton of killer German and Austrian Rieslings. A cheap American imitation won't cut it after he's had Keller.
ye doesn't make a lot of sense as we have a lot of very reasonable priced whites in austria/germany