Chef Joey
Avalon
Napa Valley Cabernet Sauvignon 2018
Joey likes too! — 5 years ago
Poggio il Castellare
Brunello di Montalcino Sangiovese 2005
@Plate & Bottle Summer Dinner.
Main Course, Beef Skirt Steak, Roasted Tomato, Artichoke, Potato Mousseline. Steak has mash potato, roasted tomato relish, lemony artichoke purée with a smokey component.
Hedy is an amazingly, creative Chef.
Superb food & the wine pairing doesn’t suck as a friend of mine is famous for saying.
Photos of the evening at our friends Jeff & Hedy.
— 7 years ago
Louis Roederer
Cristal Brut Champagne 1990
The 1990 Cristal is remarkable. Polished, nuanced and light on its feet, the 1990 is all class. Citrus, orchard fruit and floral notes are wonderfully lifted throughout. A slight reductive note adds character on the finely knit finish. I can’t think of a better way to start this tasting. Simply put, the 1990 is a total rock star. Moreover, it is much more delicate than most wines from this ripe vintage. Amazingly, the 1990 tastes like it is still not ready! “Nineteen ninety was my second vintage here,” says Chef de Caves Jean-Baptiste Lécaillon. “It was ideal. The fruit was just perfect. We blocked the malolactic fermentation completely and only fermented 6-7% of our lots in oak, as opposed to the more typical 20%, in order to preserve as much freshness as possible. The wine was made by my predecessor, Michel Pansu, but I was learning. This was the first year I started working with oxygen by reducing sulfites in vinification to pre-oxidize the Chardonnay musts, as I do know, which allows me to get rid of all the unstable, oxidative compounds. With Pinot, on the other hand, you need a little bit of sulfur at crush or you lose the brilliant fruit. (Antonio Galloni, Vinous, December 2018) — 7 years ago
The Prisoner Wine Company
The Prisoner Napa Valley Zinfandel Blend
Prisoners tonight with Joey & Lindsey — 9 years ago
Kosta Browne
Santa Lucia Highlands Pinot Noir 2014
Awesome Pinot from 2014 Santa Lucia Highlands of Kosta Browne. Beautiful fruit of Black cherry and plum . Awesome mid palate with great acidity and body. Wonderful mouthfeel. Compliments the finisher of Labor Day 2016 and #Hermine weather 2016! With Master chef K Beatty! Bravo on food and wines!!! CB 95... — 10 years ago
Tensley
Colson Canyon Vineyard Syrah 2020
The 2020 Syrah Colson Canyon Vineyard is a dense, potent wine. The purity of the fruit is remarkable. Readers will have to be patient, as the 2020 is still incredibly primary. Inky red/purplish fruit, lavender, spice, menthol and rose petal open with a bit of coaxing. All this needs is time and a bit more polish. As always, the Colson Canyon Syrah is one of the most distinctive wines in Joey Tensley's range. (Antonio Galloni, Vinous, August 2022)
— 4 years ago
Markus Wine Co.
Markus Joey Insieme Torrontés Riesling
Nice daytime white in hot weather — 6 years ago
Tenuta dell'Ornellaia
Le Serre Nuove dell'Ornellaia Bolgheri Rosso Merlot Blend 2014
Chef Man (本店) — 7 years ago
Joey Tensley
Central Coast Cabernet Sauvignon
North branch inn. Ny — 8 years ago
Tensley
Thompson Vineyard Syrah 2014
Joey Tensley is my hero! The man makes magic in the glass and his Syrahs are legendary. There is nothing that I have tried that I didn’t love. Colson Canyon is their signature grape but everything they touch becomes magic. Better and better all night as it opened up. — 8 years ago
Veranda
Miraflores Single Vineyard Chardonnay 2015
Round smooth mouthfeel even without malolactic fermentation. Enjoying with amazing lunch prepared by chef Thomas Daly at Miraflores Winery restaurant.
— 10 years ago
Château d'Yquem
Sauternes Sémillon-Sauvignon Blanc Blend 2009
A really good baby but it’s waiting to grow up according to Chef Robin White ! — 7 years ago
Hubert Lamy
En Remilly Saint-Aubin 1er Cru Chardonnay 2015
A great vintage and stupidly good with Hedy’s Melted Racklette Confit Potatoes with smoked olive oil. What a pair!!!
If you enjoy this young, over chill and decant one hour. It needs it and it vastly improves.
Hedy is our good friend and is a chef who would earn 1-2 Michelin Stars should she choose to open a restaurant but, wishes not to do. Check out Hedy’s Pop Up Dinner business @plate&bottle on Facebook.
January 22nd notes apply. — 7 years ago
Andrea Oberto
Barolo Nebbiolo 2013
Tonight we are keeping it simple at home. We ordered delivery from Pasta Flyer, the brainchild of Mark Ladner who made his name as the Executive Chef of Del Posto during its 4*s from the NY Times days. The Rigatone with Ragu is delicious and the sort of thing that is nigh impossible to achieve at home given the slow cooking patience involved. The Fusilli with Basil Pesto is a little grassy but tasted of spring. The Spaghetti with meatballs is probably the least authentic pasta but it can only be a crowd pleaser. Who cares if it isn't Italian... We are in New York. New York authentic, perhaps. The quantity could feed a crowd, which made me happy as I was hungry and didn't need to share.
I opened this entry level Barolo from Oberto. 2013 was such a fabulous vintage for Barolo and it's great to see success at the affordable level as well as the top end. This under $40 wine is plush, inviting and just plain scrumptious. Midweight, it's one for the near term, which is fine by me. Crack open some of these while waiting for the big boy Barolos to age in the cellar for a few years.
Simple and delicious. Pasta and Barolo. — 8 years ago
Opus One
Napa Valley Cabernet Sauvignon Blend 1980
Thia bottle was opened at Valette in Healdsburg, CA. Chef Dustin prepared a special matching tasting menu to pair with this beauty. The genius of crafting wine that tastes so good some 37 years after the fact still boggles the mind. Smooth glycerine integration of cedary petrol notes complemented fresh cut camomile flower and ripe cherries - I mean what? How did these youthful notes survive after all these years. Such an incredible wine. — 9 years ago
Marco Rodriguez
Nice Pinot with a little spice. Raspberries, tea, with nice acidity and long finish. Drank 2021 — 2 years ago