Sneakeater

Harley

Love this wine, though.

Of course, I put A LOT of lime juice into various components of this (which, in the case of the red onions, took them to a level of deliciousness you don't want to even think about). Tomorrow's dinner, with a more modest lime component, should pose no problems for the wine I'm planning.

Chilaquiles con Carnitas. (The preparation of which raised the interesting question: it can't be called gribines if it's generated in rendering pig fat, can it?) Guiso de Flor de Calabaza on the side. I've been avoiding the obvious pairing with food like this. 2018 Domaine de Robert (Patrick Bunet) Fleurie "Cuvée Tradition" Maybe the reason to avoid it is that isn't that great a pairing. Beujolais with pork parts: CHECK. Beaujolais with mild but perceptible levels of spice: CHECK. Beaujolais with lots of acidic lime juice: NOT SO FAST, it turns out. I'm surprised. I wouldn't have expected that to be a problem. I wonder if any non-Natural red would really go with this?

THANK YOU!!!!!!!!!!!!!!!!!!!!!!!!!!

I HOPE you guys are going to the best restaurant in New York, Foxface Natural.

You don't make as many mistakes as I do!

People are getting pretty excited about Chi in Hell's Kitchen.

*Savonesi (We've really GOT to disable that time limit!)

Also, the Cinque Terre wine cost $15 or $20 less than the Colline Sovonesi. (NOTE: Subsequently corrected)

Wait. I can't edit that post to correct the wine name. (There is now a default time limit on edits, which I hope will eventually be disabled as it was on our last MFF iteration.) The producer is Terrazze Singhie. Colline Sovonesi is the appellation. (NOTE: Subsequently corrected)

Let's go to Liguria! Trofie al Pesto (garlic scape pesto NOT made by me). Then, a fritto misto in the Ligurian style, and the great Ligurian tomato salad Cundigiun. Now I'm not gonna say that my Cundigiun was as good as I've had in Liguria. But for an apartment in Brooklyn, it was pretty fab. 2018 Terrazze Singhie Lumassina “[di bò-sco]” Lumassina is a very rare Ligurian white grape (rare even in Liguria). It hits all the Summer quaff buttons: low alcohol, tart, saline finish. This one looked and tasted like it had some skin contact. It was very good (especially with the fried anchovies in the fritto misto). But here's the thing. This bottle cost north of $50. I had a Cinque Terre wine last week or the week before, 2021 Possa Il Giancu, that was even better for about $15 or $20 less (and for that matter, last night I had a Sicilian white, 2022 Mortellito Cala Ìancu, that was even better for less than half the price) (that Mortellito gets my highest rec!!!!). I like this Lumassina, and it's cool drinking something that no one's ever heard of. But I can't see the price.

OK!