Treasure Chest

80-84 Good 85-89 Very good 90-94 Outstanding  95-100 Classic:  a great wine

Dec 2015 Wine Spectator Best value. 88 Heinz Eifel Riesling QbA Rheinhessen Shibe 2014 $10 Germany

Charcuterie （shock Ku ti-ri) 熟食店/ 豬肉販 is a range of sausages both cooked and dry-cried, pâtés and terrines, and cured ham, is a centuries-old craft in France.  Rillettes of Pork - conserved pork served cold Rillauds - crispy pork belly confit served warm Cornichons (Connie 松) is  a small cucumber used for pickling. It is a good match with pig fat. Acid-the vinegar with the oil, the lemon with fried food. It is also a good match with fatty pâté or to soft dry-cured ham.  Fromages - cheeses Petits Plats - appetizers Salads - salads Apres Diner - dessert Garnitures - sides Hors d'oeuvres 開胃小菜 Beef Bourguignon  also called  beef Burgundy.  The dish originates from the  Burgundy  region (in French, Bourgogne) which is in the east of present-day France, as do many other dishes such as  coq au vin ,  escargot ,  persillé  ham,  oeufs en meurette ,  gougères ,  pain d'épices , etc. It is a stew prepared with  beef   braised  in  red wine , traditionally red  Burgundy , and beef broth,

Left Over Prime Rib Pies 3 Nine-inch single crust pie and pie top                                      3 tablespoons oil                                       1/2 cup chopped onion 1 potato, diced 1/3 cup or 3 Tsp all-purpose flour 1/2 teaspoon dried oregano 1/2 teaspoon garlic                                       1/4 teaspoon black pepper 1 1/4 cups beef broth 1 carrot chopped 1 cup frozen green peas   2 cups cubed cooked or leftover prime rib/beef    Defrost the pie crust 3 hours in advance Preheat the oven to 425 degrees F On a lightly floured surface, roll the pie crust out into a 12-inch circle. Set aside. Melt oil in a saucepan over medium heat. Add potato and onion, and cook until the onion is tender, but not brown. Sprinkle the flour over the mixture, and stir to blend. Season with oregano, black pepper, and garlic. Add beef broth, and peas, carrot, and beef. Bring to a boil. Transfer the mixture to the crust pie and pl

Sparkling Wine Below 40 -served very cold and it tastes better and won't spray all over when open White Wine 45-50 -served a few degrees above refrigerator temperature yields more aromas  Red Wine 60-65 -warm red wines can seem too alcoholic  -pour red slightly cooler than room temperature is ideal

Crystal or plastic decanter served the same purpose. So, cheap is okay. Decanters are the world's most underrated wine tool.  Slosh YOUNG wines around Pour the bottle straight down to the decanter to increase air exposure.  Air can soften the texture and intensify the aromas of young, tannic red wines.  Wait for an hour before drinking the wine.  Handle AGED with care Wine spent years in a cellar often need decanting and it can acquire a funky nite. Air will blow off this note.  Pour the wine slowly along the side of the decanter, and avoid serving any sediments from the bottom of the bottle.

Golf Grip See two knuckles V is pointing to the shoulder Thumb pointing at 2 o'clock position Hand should not be at end of club Check Point:  Hold the club with one finger in the palm   Video:  https://youtu.be/13YQij6uuZA