Comments on: A Riesling & an Omelet http://biggerthanyourhead.net/2009/02/26/a-riesling-an-omelet/ Tue, 22 May 2012 19:59:18 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Lexa http://biggerthanyourhead.net/2009/02/26/a-riesling-an-omelet/comment-page-1/#comment-168185 Lexa Sun, 01 Mar 2009 13:22:06 +0000 http://biggerthanyourhead.net/2009/02/26/a-riesling-an-omelet/#comment-168185 Spasibo Spasibo

]]> By: Tommaso http://biggerthanyourhead.net/2009/02/26/a-riesling-an-omelet/comment-page-1/#comment-168039 Tommaso Sat, 28 Feb 2009 15:06:37 +0000 http://biggerthanyourhead.net/2009/02/26/a-riesling-an-omelet/#comment-168039 Regarding my post above, I should have referred to Bordeaux not Rhone blends. Regarding my post above, I should have referred to Bordeaux not Rhone blends.

]]> By: Tommaso http://biggerthanyourhead.net/2009/02/26/a-riesling-an-omelet/comment-page-1/#comment-167901 Tommaso Fri, 27 Feb 2009 18:25:34 +0000 http://biggerthanyourhead.net/2009/02/26/a-riesling-an-omelet/#comment-167901 Hello Fedric, I look forward to your review of the 2006 Hahn Estates Meritage. I like Rhone blends and I have enjoyed this wine in the past. However, my tasting notes for the 2006 were "well-made, but too sweet". I find many California wines to be too sweet for my taste, and I don't think sweet wines go well with food. That said, I may have to give this one another try. Hello Fedric,

I look forward to your review of the 2006 Hahn Estates Meritage. I like Rhone blends and I have enjoyed this wine in the past. However, my tasting notes for the 2006 were “well-made, but too sweet”. I find many California wines to be too sweet for my taste, and I don’t think sweet wines go well with food.

That said, I may have to give this one another try.

]]> By: Fredric Koeppel http://biggerthanyourhead.net/2009/02/26/a-riesling-an-omelet/comment-page-1/#comment-167890 Fredric Koeppel Fri, 27 Feb 2009 16:12:52 +0000 http://biggerthanyourhead.net/2009/02/26/a-riesling-an-omelet/#comment-167890 wow, you get great reviews from readers on Amazon. I would love to see the book. wow, you get great reviews from readers on Amazon. I would love to see the book.

]]> By: Thomas Pellechia http://biggerthanyourhead.net/2009/02/26/a-riesling-an-omelet/comment-page-1/#comment-167887 Thomas Pellechia Fri, 27 Feb 2009 15:37:53 +0000 http://biggerthanyourhead.net/2009/02/26/a-riesling-an-omelet/#comment-167887 Yes, spent two years in Iran. Funny thing, while our govt claimed to be surprised by the 1979 revolution; we knew in 1975 that it was coming, and it isn't because the people I worked with were prescient... Anyway, they produced decent Riesling and some nice red wines, too. You should take a look at my first book, Garlic, Wine and Olive Oil. I talk about Iran in it, among other things--lots of recipes, too. It's out of print, but I can get you a copy from here: http://www.amazon.com/Garlic-Wine-Olive-Oil-Historical/dp/0884964442/ref=sr_1_2/102-6380206-0428144?ie=UTF8&s=books&qid=1186057881&sr=1-2 Yes, spent two years in Iran. Funny thing, while our govt claimed to be surprised by the 1979 revolution; we knew in 1975 that it was coming, and it isn’t because the people I worked with were prescient…

Anyway, they produced decent Riesling and some nice red wines, too. You should take a look at my first book, Garlic, Wine and Olive Oil. I talk about Iran in it, among other things–lots of recipes, too.

It’s out of print, but I can get you a copy from here:

http://www.amazon.com/Garlic-Wine-Olive-Oil-Historical/dp/0884964442/ref=sr_1_2/102-6380206-0428144?ie=UTF8&s=books&qid=1186057881&sr=1-2

]]> By: Fredric Koeppel http://biggerthanyourhead.net/2009/02/26/a-riesling-an-omelet/comment-page-1/#comment-167885 Fredric Koeppel Fri, 27 Feb 2009 15:24:23 +0000 http://biggerthanyourhead.net/2009/02/26/a-riesling-an-omelet/#comment-167885 Thanks, Tom, I should have been more specific. Especially because of the ingredients In the omelet, it made a fine match. As a Kabinett, this was a riesling with a hint of ripe sweetness, and it worked well with the onions and mushrooms and so on. I didn't know you lived in Tehran in the mid '70s; that's fascinating. That little meal sounds great. Thanks, Tom, I should have been more specific. Especially because of the ingredients In the omelet, it made a fine match. As a Kabinett, this was a riesling with a hint of ripe sweetness, and it worked well with the onions and mushrooms and so on. I didn’t know you lived in Tehran in the mid ’70s; that’s fascinating. That little meal sounds great.

]]> By: Thomas Pellechia http://biggerthanyourhead.net/2009/02/26/a-riesling-an-omelet/comment-page-1/#comment-167880 Thomas Pellechia Fri, 27 Feb 2009 14:05:59 +0000 http://biggerthanyourhead.net/2009/02/26/a-riesling-an-omelet/#comment-167880 Fredric, How did the Riesling pair with the omelet? My first experience with Riesling and omelet came in the mid 1970s, when I lived in Tehran, Iran. It was while visiting the Caspian Sea area and I was served a yogurt omelet with beluga caviar on top--an Iranian semi-dry Riesling that was produced in the northern part of the country. A great pairing! Fredric,

How did the Riesling pair with the omelet?

My first experience with Riesling and omelet came in the mid 1970s, when I lived in Tehran, Iran. It was while visiting the Caspian Sea area and I was served a yogurt omelet with beluga caviar on top–an Iranian semi-dry Riesling that was produced in the northern part of the country. A great pairing!

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