What Obama donors ate last night

Politico ^ | 6/23/11 | Caitlin McDevitt

[Nachum]

Thanks.

I thought so too. Depending on my budget, I have my favorites. Yardin has a Cabernet (mid $20’s) and a Chardonnay (similar price) that are my favorites. Very smooth.

And- if I don’t want to spend that much, there is a Hertzog I like in the 12-15 range called “old vine zinfandel” which is very drinkable. (I am popping one open tonight)

[kitchen]

I have not had the opportunity to experience wine from either of those vineyards, but I will make note to look for them on our next excursion. We live deep in an agenda 21 large carnivore corridor and selections from the outside world are not great.

[Nachum]

Our local Costco carries the Yardin wines sometimes. It is excellent because they always manage to have it for a bit less too. Seems like I have to spend at least $23 or more to get my favorites. Still, it is less than the kosher markets, if the manage to have it.

The Hertzog winery and restaurant is one county away from us. They have a wine club so you can choose some extremely fine wines for less. Still, the cost of these wines can get up there (and I am the only one in the house that appreciates it). My wife and I have $50 gift certificate to the restaurant we still haven’t used.

[kitchen]

Wine should compliment rather than overpower food. As I said, this is a tough one because ribs are strong enough to pair with a Pinot Noir or, my choice, the Hungarian Egri Bikaver. The Hungarian wine can stand up to their goulash so it can easily match short ribs. Fillet calls for a lighter wine because is so delicate. Syrah, maybe petite syrah would not flush the meat flavor away.

The point is that this is a bad pairing so the best option is to match the lighter entrée and live with the results. I think the banquet manager pulled a fast one on the DC hicks.

Just so I don’t come across as too harsh on New York City, it was there that I was introduced to salmon pastrami. Outstanding stuff!

[txhurl]

Well, I have friends who swear by white zins and merlots with BBQ, but I’d still pair the ribs and filet with a lighter Pinot Noir over a heavy cab, zin or syrah in this heat.

This heat is 100o, I should probably add.