I Sax

9.2

North branch inn. Ny — 8 years ago

Kirsten Benham

9.0

Easter Dinner on Marco Island. Chef Table — 8 years ago

with Kathryn

Jason Koh

9.6

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

Jenni Hovell

9.5

Tasted at May 2016 Chef Stephen wine class. Purchased at Oneota Co-op in decorah. Very crisp and what I love about sauvignon blanc. — 10 years ago

ed porter

8.9

with Tyson, Joey & Laura — 10 years ago

Mark Lindzy

9.2

A little for the mushrooms...a little for the chef. — 11 years ago

Andy Tam

9.0

Very special well balanced sherry. Paired with crab cannelloni and Caledonian prawn. Chef Alex: "suck the head, it is full of Flavors". All the guys agree! — 11 years ago

Gary Westby

Champagne & Sherry buyer K&L Wines

8.9

One of chef de cave Geoffroy's favorite vintages, but not mine. The heat of the year and lack of Chardonnay makes for a flatter than expected Champagne. At The Relais & Chateau vertical of Dom Perignon with chef de cave Richard Geoffroy. — 11 years ago

with Cleora

Jasmine Hirsch

Sales & Marketing Hirsch Vineyards, founder In Pursuit of Balance

9.2

Chef Sal Marino bringing the truffle blizzard. — 11 years ago

Nick Lobaccaro

9.6

Private Vintage Dinner à la Chef Daniel Boulud. Chateau Lynch Bages, 1975 (in Jeroboam)! — 12 years ago

Marisa Brown

9.3

New addition to the list...thanks Chef! — 13 years ago

James Forsyth

9.2

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

WC Fields

9.1

Bravo Joey. People seek this out. — 10 years ago

Shochuman

9.2

I drank this wine with a sushi chef who was awarded #1 sushi in USA in a contest in NY. Since then, he moved his sushi restaurant to Honolulu (lucky Hawaii). We drank Camus with Tomahawk ribeye at Ruth Chris Steak House. Wow! — 10 years ago

Mark Oldman

9.5

sexy, nutty '99 Belle Epoque #Champagne with incredibly creamy finish; served in jero by PJ chef de cave Hervé Deschamps — 11 years ago

Leon

9.2

We are having a bottle of Kubota Manju (one of my best sake) and a bottle of Kubota Tokugetsu (seasonal sake made in autumn annually) with the boys while eating kaiseki sushi at Sakuraya. Hiro Sakurada, owner/chef won a contest in Washington DC as the best sushi chef in America in 2000. After closing his many restaurants in New York, he and his wife Keiko opened a BYOB sushi restaurant in Honolulu. After running out of sake, we opened a bottle of Kosta Browne and it was a delight. Surprisingly, it went well with sushi. — 11 years ago

Tj Adams

9.6

Awesome 2013. @Chris Koupal this is a must. At marmalade restaurant. Top chef winner. 15 course meal — 11 years ago

Mary Zarella

9.3

@Torrie Zarella @Joey Zarella @joe zarella — 11 years ago

Ashley Brierton

9.0

With Noah Herzog and Chef Chris Phelps. Damn good with the house butchered pork chop! — 12 years ago

Kevin Yen

9.6

2014/3/19@Top Chef 2nd store for MeiJiuHui — 12 years ago

Eric Naslund

9.4

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

Jay Eagan

9.4

Perfect merlot and Chef Terra does an awesome job — 9 years ago

Sam Richey

9.3

Prisoners tonight with Joey & Lindsey — 9 years ago

Tama

9.0

Round smooth mouthfeel even without malolactic fermentation. Enjoying with amazing lunch prepared by chef Thomas Daly at Miraflores Winery restaurant.
— 10 years ago

Derek Raymond

10

we are the three thieves/Joey gets a mcblumpkin/snitches get stitches 🍷 — 10 years ago

with Kaitlin and Anthony

Carmine Martignetti

9.4

Chef Bruce and Marilisa Allegrini — 11 years ago

Cheryl Strickland

9.2

Dinner party at house with Chef CW. Gift from Stan. — 11 years ago

Gary Westby

Champagne & Sherry buyer K&L Wines

9.3

This is now called Plentitude 3 rather than Oenotheqe. Lush and fresh at once- a real treat. At The Relais & Chateau vertical of Dom Perignon with chef de cave Richard Geoffroy. — 11 years ago

with Cleora

Alexandre Chartogne

Vigneron Chartogne-Taillet

9.8

Degorgement 09/2008. Champagne de puissance, onctueux. La générosité de ce Champagne me fait penser à la maturité sensuelle des vins gourmands d'Avize. Les sels équilibrent cette bouche ample et majestueuse. Coup de cœur, c'est un chef d'œuvre. — 11 years ago

Kevin Yen

9.7

2014/3/19@Top Chef 2nd store for MeiJiuHui — 12 years ago