2004 Viñedos y Bodegas Pablo Cariñena Gran Viu Finca Santiaga
Flannery aged shortloin tail
Morgan Wagyu tri-tip
Anson Blue grits
skinny long green things
Have not done a tri tip in years not sure why? Marinated in a beer soy sauce and a ton of garlic for 10 hours, oh man is this good! With leftover fried Maresh Hen Mill polenta and green crap. With a nice wine from Washington The Poet
Took advantage of a 75F degree Feb 3 day here in central Missouri (never believe the groundhog!) to take care of some fall cleanup leaf blowing that didn’t get done until now, then put a (1.5#) Costco ribeye on the compact pellet grill (along with some onions), and some asparagus and garlic toast prepared in the kitchen by my better half. Pulled out a 2021 WineSmith Clarksburg CS. For what I could taste with my limited abilities, it was very nice!
@hscottk
Nice appreciation ($79) from what I think a lot of us paid, and 16 in CT think this expires in '25.
I’m betting you have an entirely different opinion.
bs thighs, veggies, homemade broth/stock which is pretty much all I do anyway, Anson Rustic Integrale Polenta…
Other sips DAOU rose with some jerk chicken, good…Seghesio SC zin, eh…
Blind tasting Monday evening. Gloria was the toast wine. Then three flights. Same vintage for both bottles, one right bank, one left bank. Always end with a Sauternes
The nose is amazing, the finish is amazing, but on pop-n-pour, it’s a little harsh with some citrus pith and impenetrable tannins. It would be hard (for me) to recognize it as a Merlot.
However, I expect the second half, tonight, to be fantastic!
The recent Pinot offering spurred me to get to drinking my Pinots. Had the Bell Willamette 2012 yesterday - still excellent - good fruit, just a hint of wet earth (which I like), maybe a slight hint of browning. Today I had the 2011 Expressions 42. Really, who could complain - just a wonderful wine - no hint of being past its prime. Delightful.
Last night we finished the end of a 2018 Bedrock Vineyard Under the Mountain that was excellent in between hints of TCA. Weird.
Then 2016 Harvest Moon Cabernet Sauvignon fresh off the truck and 2008 Kent Rasmussen Esoterica Vermelho Forte. Excellent stuff all around.
2016 Bernardus Santa Lucia Pinot - Not my favorite as it is both a little jammy and a little sour with little pinot character. However, it seems to be holding its age well.
Ok, kind of cheating, fresh goat cheese ravioli that I didn’t make, joint up the road did, I toasted them up in a little butter with stuff…but there is bacon buried in there that I had just pulled out of the smoker, so not entirely cheating…hey Semi-Homemade ha!
@chipgreen Breakfast looks appropriately cheesy… you have wayyyy more patience than I do with a bottle of rose… oh at first I thought that was 2015, still…
@kaolis
You made me look. CT says that my oldest Rose is a 2009 Meeker Pink Elephant. No 2010s or '11s, but starting with 2012, there is plenty to choose from. Thankfully, my wife and I like the taste of aged wines!
@chipgreen@kaolis This is fun, looking that is.
Remember the McClean Syrah Rosé from 2005. '06 and '07? Those would make an interesting vertical tasting; along with some Jana, Two Jakes and a Pink Elephant as well.
Yes, aged bottles are popular here as well.
@chipgreen@kaolis Coming from an Ohioan who is a transplanted Michigander - BOTH states are East of the Mississippi and are northern borders of the US. How they are called “Midwest” is beyond me - other than as related to the 13 colonies. I prefer - Great Lakes States.
Also need to get drinking my Port (Forte?) collection. The Wellington White Port is like a beerenauslese or an eiswein - really great saturated goodness. Also had the Laura’s Theme - also good but the Wellington stands out.
@davirom
I have two main groups with no overlap, wine-centered and food-centered. Wine-centered is 6. We have larger wine-centered groups of which most of us are a part in some combo.
My Wed wine dinner is the food-centered group. I think there are 9-10 of us in the group but only 6 in attendance each week with folks subbing in/out depending on schedules.
Is that what you were asking or was it specific to last night? There were 48 attendees, 16 members and 32 guests. 4 from my wine-centered group. 2 of us are members and 2 were guests. Three flights of two wines (Lynch/Echo, Mission ‘03/‘18, Cos/Le Petit Lion). The other bottles were open for tasting prior to dinner.
@InFrom I liked it better than SWMBO. It got steadily better as time went by, recorked about 3 hours after opening. Maybe should have decanted, or maybe wait another year or two. I’m down to one left and will wait to open it.
@kawichris650 I’ll need some time, while not at work, to read that article. At first I thought it was UC California, not Colorado, as that’s where I worked for quite a few years… Should be interesting.
@kawichris650@rjquillin Nothing new here. Search (trying to avoid “Google” as a verb) virtually any disease or physical condition and among the recommendations will be “avoid alcohol” and “avoid red meat” or suggesting a diet that omits them.
I don’t have anywhere near the experience you have with Amarone. So out of curiosity, would you say that particular wine might still improve with age, is at its peak, or is on the decline?
@kawichris650 It’s waaaay over the hill. Masi Classico is not a high-end Amarone. And, I seem to have bought it at that wine bid place, so don’t know the provenance. It was fun to try though.
@kawichris650 Day 2, not bad…kind of a racy Bordeaux blend with a little funk. Not at all what I’d expect from an Amarone. Usually Amarone is fruit forward with prune, low acidity and great mouth feel…kind of like an Italian Caymus.
@chipgreen@rjquillin Having a go at fondant taters tonight, haven’t attempted yet. How was the vino? Never bought but recall a time when those were being blown out somewhere
@kaolis@rjquillin
The wine held up very well. This was an old Berserker Day purchase from Lagier-Meredith, who, when working together with Potts winery, uses the Chester’s Anvil moniker.
@woopdedoo El Jefe makes his drinkable early on. Very good tannin management. This was in great shape last night and if the bottles you have are anything like mine you can drink now. Tons of fruit, plenty of structure, nothing overwhelming in any specific direction.
My memory is failing me and it was posted quite a while ago in a previous thread, but I remember @ScottW58 using a clever trick for shaping the potatoes. What was it?
@rjquillin Unusual for me, but this bottle disappeared overnight, with some help from elder daughter. Surprised at how prominent he fruit was in this at nine years post vintage.
molarchae decided she wanted sushi instead of a hunk of grilled meat, so we’re going to open a 2006 Pierre Moncuit Champagne Grand Cru Blanc de Blancs Brut Millésimé
@klezman costco messed up on their prime rib eye packs. Included one Wagyu New York strip and 3 rib eyes. I’m ok with that. @kaolis yes, a bruiser indeed. I was wondering why it was so bitter… that too was my last from tso, I enjoyed it more from the years prior.
@kaolis Tip o’ the hat to you! We used the crust recipe you linked to last December. The recipe we normally use has to be prepared 2 days in advance - this allows a last minute choice.
End of the 2014 Twisted Oak Petite Sirah
Flannery lamb loin roast, scalloped potatoes, and green stuff
And ten years to the day since I last opened one: 2009 Tercero/Cabot Les Deux Comtés @TerceroWines I’m hoping it’s as good as the prior bottle!
Long Point Winery (East side of Cayuga Lake)
Went to their VD event and tasted, among many other wines, their new 2021 Syrah, which is the best Syrah I’ve ever tasted. To begin to make space for the wine we bought (22 bottles, including 2 of 2009 PS and 2 of 2012 PS), I opened an older, 2016, Merlot. Wow, has this improved over the years! I was given a taste of a 2004 Merlot while we were there, and it tasted amazingly fresh for a 20 year old wine. I’ll say it again; “If you get to the Finger Lakes, check out Long Point”…and I know I’ll again get the response; “There are lots of Finger Lakes wineries that make great Reds”…No there aren’t.
@FritzCat
I’m not sure if it’s fair to compare Long Point to other Finger Lakes wineries. I also appreciate the handful of Ohio wineries that make wines from CA (or WA or OR) grapes/juice, but these wineries, like Long Point, could literally be located anywhere sonce they are not using indigenous fruit.
@chipgreen I don’t think the concept of “fairness” has anything to do with it. In football (American football), for example, you get your defensive linemen wherever they grow 'em big and strong, and the opponent’s QB will be sacked like he’s never been sacked before. Gary, the winemaker at Long Point is very good and very patient. For example, he bottled his 2021 Syrah less than 6 months ago. That wine was in the barrels for 3 years. Who does that? (Oh, he does buy grapes from CA. And he told me that the Syrah grapes were a little dried out when they arrived…kinda like Amarone). Gary does use indigenous fruit where appropriate. Long Point has good Rieslings, and we love their Vidal Blanc, Their Cab Franc, not so much, but I don’t really like any local Cab Francs.
@chipgreen@FritzCat Tercero bottles many of their reds 3-5 years post-harvest. But you’re right, not too many do.
I, for one, love Niagara and Finger Lakes Cab Franc and Syrah. And Pinot. The cool climate does really well with those grapes imo. But if I lived over there I’d love to have a local winery doing good things with California grapes.
@klezman
One of the best wines I’ve had in awhile. I was surprised at the amount of fruit remaining in the flavor profile, but it was also earthy. Lighter bodied, with well integrated oak and minimal tannins. Has probably lost a little acidity, but nowhere near flabby.
They make some nice Meritage blends in the region. They even make some very drinkable stand-alone Petit Verdots. The grape is not super tannic in VA like it is in CA.
@chefjess
I’ve thought about this for a day or two. I generally enjoy Chenin Blanc. This one was…atypical (at least from my experience). The nose was quite lovely (fruity and floral) but there was nothing much on the palate other than mineral notes. It was a bit better as it warmed up, but never really got to where I wanted it to be. I bought the CB vertical, so I won’t be trying the Rose or CF. Perhaps the other vintages will bring more to the table. If not, I see a bunch of saucy chicken dishes in my future.
@chefjess@hscottk
The Victory was quite lovely, as expected. I don’t have a ton left, but if you have a bunch, might be a good time to test one to see where it fits with your palate. I’d say it’s definitely drinkable now, but no need to urgently start opening.
@karenhynes
I got a sampler pack a few years back and just cracked the Chenin a few weeks ago. Agreed, atypical. I sampled over a 3-day period to give it a chance. Never came around. For my palate, I felt the fruit and acid were lacking and tasted very linear. I hope you have better luck with the other bottles and this was a one off. At least the other bottle was Victorious…
For open that (those) bottle(s) night;
Took a bottle of 2008 Robert Craig Howell Mt. Cab Sauv to a local restaurant. One of our favorite Cabs. I had an 8 oz. center cut filet, with truffle mashers and a side salad with white French dressing. My LW had mac ‘n’ cheese, French onion soup and a wedge salad.
The wine was just as delicious as we remembered from the Robert Craig tasting salon, where we tried/bought it on the 2012 RPM “newbie” tour.
Then, a fire at home with a 1999 Charles Heidsieck Brut Rosé.
Saturday afternoon champagne group. Theme started as Le Mesnil and ended up as Cotes des Blancs. Snacks of dim sum, deviled eggs, spinach/ricotta croissants, and smoked bacon
Finishing off that 2018 Iron Horse Unoaked Chardonnay
Short ribs
1999 Sant’Elena Ròs di Rôl, Venezia Giulia IGT - a Garagiste wine I last had ten years ago but he offered a new batch recently and I got some. This should be interesting!
@kaolis
Nah, Clark & Mike once sent me a mixed case of their wines, as payment for some Markko wines I ordered for them, when Arnie Esterer passed away.
Pretty sad when you have to explain the blob of cr*p on your plate…from the top down, American, Swiss, 15 year Cheddar, a tad of Reaper Cheddar, sauteed peppers/onions and a chunk of Flannery Adventurous Blend…and the tad of ground black pepper, a new favorite I had never heard of before, Kampot black peppercorns, bought some red too, haven’t tried
@FritzCat No hurry to get after them. Bought two cases at $15…PnP last night, started to come around after a couple of hours. 1/3 of the bottle or so left for tonight, better today. This isn’t your Father’s Napa cabernet…(not that I don’t enjoy that too!)
@kaolis I drank a couple of Walla Walla de Negoces last week, a Merlot (90) and a Cab (175), and they were distinctly similar and rather Old-World tasting.
Another instance of poor organization resulting in a wine of appreciable maturity being discovered. Highflyer was very good when young and significantly better now. (However, there’s too much zin for you AFWEs)
No pic, but drinking https://casemates.com/forum/topics/daou-white-blend.
2004 Viñedos y Bodegas Pablo Cariñena Gran Viu Finca Santiaga
Flannery aged shortloin tail
Morgan Wagyu tri-tip
Anson Blue grits
skinny long green things
@rjquillin I love love those short loin tails, they used to be a $10 afterthought…no longer
@kaolis @rjquillin I managed to buy them once or twice before the price got higher than I was willing to pay. Sadness.
2023 Cloudy Bay Sauvignon Blanc with Cantonese takeout. Both were outstanding. Happy New Year
Have not done a tri tip in years not sure why? Marinated in a beer soy sauce and a ton of garlic for 10 hours, oh man is this good! With leftover fried Maresh Hen Mill polenta and green crap. With a nice wine from Washington The Poet
@ScottW58 Frying leftover polenta is so last month!
Steak looks perfect.
2016 Vincent PN, Armstrong vineyard. Not pictured: sushi. No BD purchases this year, so I’m a net 1 bottle down!
Took advantage of a 75F degree Feb 3 day here in central Missouri (never believe the groundhog!) to take care of some fall cleanup leaf blowing that didn’t get done until now, then put a (1.5#) Costco ribeye on the compact pellet grill (along with some onions), and some asparagus and garlic toast prepared in the kitchen by my better half. Pulled out a 2021 WineSmith Clarksburg CS. For what I could taste with my limited abilities, it was very nice!
@Mark_L Looks great!
@klezman @Mark_L Sure does
I hope ‘limited abilities’ implies some improvement
@davirom Can’t really point to any change – but I enjoyed what I was able to taste.
2011 Notre Vin L’etrier with Flannery lamb roast
@hscottk
Nice appreciation ($79) from what I think a lot of us paid, and 16 in CT think this expires in '25.
I’m betting you have an entirely different opinion.
@rjquillin Think I paid $30 for this…worth every penny. I don’t think this will get any better but has a couple of years left imo.
@hscottk The boneless lamb loin? I’ve one in the freezer that I’ve been eyeing for a bit
bs thighs, veggies, homemade broth/stock which is pretty much all I do anyway, Anson Rustic Integrale Polenta…
Other sips DAOU rose with some jerk chicken, good…Seghesio SC zin, eh…
@kaolis
Yum and yum!
Just a repeat of a delicious dish for a simple person, sheet pan roasted paprika chicken and potatoes.
@ScottW58 Used to drink the heck out of the Saint Cosme although has been awhile…and coming clean with the green!
@kaolis
Yeah it’s been a while since I had a Saint Cosme picked up a few recently and still good imho! Yeah yeah green stuff
Blind tasting Monday evening. Gloria was the toast wine. Then three flights. Same vintage for both bottles, one right bank, one left bank. Always end with a Sauternes
@chefjess Nice stuff!
Roasting some chicken
2013 Liquid Farm Chardonnay White Hill
@klezman I might have one or two those, doing well?
@kaolis yeah it was excellent. If you have two I would definitely drink one soon.
Spiny lobsters.
@msten an old WW mag! (2016)
@msten
MAGnificent!
Wed night wine dinners are back
@chefjess
I think it’s been said before by others, but I will echo the sentiment - I need new friends!
The current offer made me decide to open this. Which was a mistake, because now I’m even more tempted to buy (despite the SIWBM).
Another veal chop, dollop of Daisy, green stuff hiding…last sip of the Marcassin, finished up a '19 Sandlands Red Table Wine Contra Costa County
@kaolis
A little dollop’ll do ya’!
@chipgreen @kaolis Brylcreem
The nose is amazing, the finish is amazing, but on pop-n-pour, it’s a little harsh with some citrus pith and impenetrable tannins. It would be hard (for me) to recognize it as a Merlot.
However, I expect the second half, tonight, to be fantastic!
@FritzCat Yeah, much better.
The recent Pinot offering spurred me to get to drinking my Pinots. Had the Bell Willamette 2012 yesterday - still excellent - good fruit, just a hint of wet earth (which I like), maybe a slight hint of browning. Today I had the 2011 Expressions 42. Really, who could complain - just a wonderful wine - no hint of being past its prime. Delightful.
Last night we finished the end of a 2018 Bedrock Vineyard Under the Mountain that was excellent in between hints of TCA. Weird.
Then 2016 Harvest Moon Cabernet Sauvignon fresh off the truck and 2008 Kent Rasmussen Esoterica Vermelho Forte. Excellent stuff all around.
2005 WineSmith Faux Chablis. The wine was in great shape. The cork, not so much. I should’ve known to use an Ah-so.
Dinner was miso cod with risotto.
From lastbubblesdotcom
All this Noceto talk the other day made me realise it’s been ages since I had one. Corrected.
2013 Vino Noceto Zinfandel OGP Grandpère Vineyard
2016 Bernardus Santa Lucia Pinot - Not my favorite as it is both a little jammy and a little sour with little pinot character. However, it seems to be holding its age well.
Ok, kind of cheating, fresh goat cheese ravioli that I didn’t make, joint up the road did, I toasted them up in a little butter with stuff…but there is bacon buried in there that I had just pulled out of the smoker, so not entirely cheating…hey Semi-Homemade ha!
2023 Matthiasson Rosé
Thanks to @msten for the bottle of PG. Liked it almost as much as J.Dusi and it paired perfectly with my breakfast bake.
Followed it up with Frog’s Tooth Rosé A, along with some cheese and crackers during the big game.
@chipgreen Breakfast looks appropriately cheesy… you have wayyyy more patience than I do with a bottle of rose… oh at first I thought that was 2015, still…
@kaolis
You made me look. CT says that my oldest Rose is a 2009 Meeker Pink Elephant. No 2010s or '11s, but starting with 2012, there is plenty to choose from. Thankfully, my wife and I like the taste of aged wines!
@chipgreen @kaolis This is fun, looking that is.
Remember the McClean Syrah Rosé from 2005. '06 and '07? Those would make an interesting vertical tasting; along with some Jana, Two Jakes and a Pink Elephant as well.
Yes, aged bottles are popular here as well.
2011 Rosa d’Oro Montepulciano, with lasagna and a side of green. I know, it looks just like the breakfast bake, haha.
@chipgreen and again approximately cheesed up
@kaolis
Ohio may be on the outskirts, but it’s still the Midwest!
@chipgreen @kaolis Coming from an Ohioan who is a transplanted Michigander - BOTH states are East of the Mississippi and are northern borders of the US. How they are called “Midwest” is beyond me - other than as related to the 13 colonies. I prefer - Great Lakes States.
Tonight, with some miso Sable
2022 Iron Horse Vineyards Pinot Noir Estate Green Valley of Russian River Valley
from 'tso that is oh, so, young.
Also need to get drinking my Port (Forte?) collection. The Wellington White Port is like a beerenauslese or an eiswein - really great saturated goodness. Also had the Laura’s Theme - also good but the Wellington stands out.
Burgers and Bordeaux night
@chefjess well I’m jealous
@chefjess @kaolis
Is there such a thing as drinking tooo well?
@chefjess @kaolis @rjquillin well, maybe others drinking too well …
@chefjess Just out of curiosity, how many people in the group? 4? 5?
@davirom
Oh how I wish I could answer that for you, but sadly… I wasn’t in attendance.
@davirom
I have two main groups with no overlap, wine-centered and food-centered. Wine-centered is 6. We have larger wine-centered groups of which most of us are a part in some combo.
My Wed wine dinner is the food-centered group. I think there are 9-10 of us in the group but only 6 in attendance each week with folks subbing in/out depending on schedules.
Is that what you were asking or was it specific to last night? There were 48 attendees, 16 members and 32 guests. 4 from my wine-centered group. 2 of us are members and 2 were guests. Three flights of two wines (Lynch/Echo, Mission ‘03/‘18, Cos/Le Petit Lion). The other bottles were open for tasting prior to dinner.
@chefjess @davirom
Phew!
Nice
@chefjess
It must be a very special group to have such an outstanding event. Enjoy.
Turned the way back machine to 1970, spun the wheel and whipped up a Golden Cadillac. It was a different time.
@davirom How was it? I’ve been holding on to my last one or two of these.
@InFrom I liked it better than SWMBO. It got steadily better as time went by, recorked about 3 hours after opening. Maybe should have decanted, or maybe wait another year or two. I’m down to one left and will wait to open it.
I know I’ve been slacking lately.
Happy Wednesday! Dinner isn’t done yet, but soon I’ll be having a Heggies Six Pack.
@kawichris650
Can you say ultraprocessed food?
Sure looks good tho…
@rjquillin
It’s made locally and they have a great reputation, but yes you are right. It’s highly processed, and it’s highly delicious.
Did you hear?
New research shows any amount of alcohol is unhealthy for us. But I don’t think any of us are going to stop enjoying wine.
All good things in moderation.
@kawichris650 I’ll need some time, while not at work, to read that article. At first I thought it was UC California, not Colorado, as that’s where I worked for quite a few years… Should be interesting.
@kawichris650 @rjquillin Nothing new here. Search (trying to avoid “Google” as a verb) virtually any disease or physical condition and among the recommendations will be “avoid alcohol” and “avoid red meat” or suggesting a diet that omits them.
With “Marry Me Chicken “. Outstanding wine.
@msten just had three bottles of 2017 Iron Horse Vineyards Chardonnay Two Clones slide out of a styro sixer tonight; only one survived.
Short ribs and 2014 Bedrock Wine Co. Heritage Wine Papera Ranch
@FritzCat
I don’t have anywhere near the experience you have with Amarone. So out of curiosity, would you say that particular wine might still improve with age, is at its peak, or is on the decline?
@kawichris650 It’s waaaay over the hill. Masi Classico is not a high-end Amarone. And, I seem to have bought it at that wine bid place, so don’t know the provenance. It was fun to try though.
@FritzCat
Ahh okay. Thanks for the insight! A quick search on Google said they can age up to 30 years, depending on a variety of factors of course.
@kawichris650 Day 2, not bad…kind of a racy Bordeaux blend with a little funk. Not at all what I’d expect from an Amarone. Usually Amarone is fruit forward with prune, low acidity and great mouth feel…kind of like an Italian Caymus.
magic appears downthread
@rjquillin
You da’ man! 🫡
Thx
@chipgreen @rjquillin Having a go at fondant taters tonight, haven’t attempted yet. How was the vino? Never bought but recall a time when those were being blown out somewhere
@kaolis @rjquillin
The wine held up very well. This was an old Berserker Day purchase from Lagier-Meredith, who, when working together with Potts winery, uses the Chester’s Anvil moniker.
2014 Twisted Oak Petite Sirah
@klezman Just getting drinkable for me. I have to let the PS sit a long time to let the tannins work themselves out.
@woopdedoo El Jefe makes his drinkable early on. Very good tannin management. This was in great shape last night and if the bottles you have are anything like mine you can drink now. Tons of fruit, plenty of structure, nothing overwhelming in any specific direction.
2012 Chester’s Anvil Gretna Green (Roussanne with a “soupcon” of Viognier) with fondant potatoes and leftover Chinese takeout.
@chipgreen
Love the fondant potatoes what did you think?
@ScottW58
They are my new favorite potato dish. Thanks for introducing me to them!
@chipgreen
Steak au Poivre. Very nice wine.
Punches way above the $18.
Lamb that allllllmost got away from me…a few chunks of a fresh batch of demi ready to smooth out with a little butter and honey…a trio of halves
@kaolis Looks delicious!
@kaolis I’m on my way
@kaolis
Hope you loved the fondant potatoes? Everything else I’m not worried about
@kaolis
Fantastic Bordeaux!!!
@kaolis @ScottW58
You guys have a fav recipe for those taters?
Gonna try them with a rack tomorrow.
@kaolis @rjquillin @ScottW58 I should buy some taters and do that tomorrow also.
@kaolis @rjquillin there’s more than one?
@rjquillin @ScottW58 They were awesome, 4 thumbs up here. I used homemade duck stock and a few flakes of Maldon to finish. As stated pretty much only one recipe, I threw a dart at the google machine and came up with https://www.recipetineats.com/fondant-potatoes/
Used the round cutter per Scott’s advice, had some waste which I fried up separate to do something with…eat I suppose!
POPSOCKETS! ROAD ROCKETS! SONNY CROCKETT! AWESOME!
@kaolis @rjquillin
Nice! Good call on the duck stock, I use duck or chicken fat instead of oil for the sear.
@kaolis
Very nice!
@kaolis @rjquillin @ScottW58
That’s the same recipe I used. I just shaped them with the potato peeler.
@chipgreen @kaolis
My memory is failing me and it was posted quite a while ago in a previous thread, but I remember @ScottW58 using a clever trick for shaping the potatoes. What was it?
@chipgreen @kaolis @kawichris650
Ha! Biscuit cutter
@ScottW58
Thanks! I don’t have one. So I’ll have to seek one out, or just use a peeler like @chipgreen did.
@chipgreen @kawichris650 @ScottW58 You can also cut them into cubes with a regular old knife.
2016 Scott Harvey Barbera Mountain Selection
@rjquillin Unusual for me, but this bottle disappeared overnight, with some help from elder daughter. Surprised at how prominent he fruit was in this at nine years post vintage.
molarchae isn’t feeling great so we’re having deep dish pizza and 2012 Evening Land Vineyards Pinot Noir Occidental Vineyard
molarchae decided she wanted sushi instead of a hunk of grilled meat, so we’re going to open a 2006 Pierre Moncuit Champagne Grand Cru Blanc de Blancs Brut Millésimé
@klezman
I hope she’s feeling better.
@kawichris650 She is. It was a migraine. Piles of nigiri have now been ordered.
With some wine in the wee corner.
@TechnoViking Party!
@TechnoViking Hey how was the vino? I have one lonely bottle I bought at wtso a few years ago. It’s a bruiser at 16.2
@TechnoViking That a bunch of NY Strip? Looks amazing. That’s the kind of meal I’d serve
@klezman costco messed up on their prime rib eye packs. Included one Wagyu New York strip and 3 rib eyes. I’m ok with that.
@kaolis yes, a bruiser indeed. I was wondering why it was so bitter… that too was my last from tso, I enjoyed it more from the years prior.
@kaolis @TechnoViking Definitely sounds like an error in your favour! Delish.
2004 Celler Vall Llach Priorat IDUS
@rjquillin
Scott is quite a trendsetter around here.
@kawichris650 @rjquillin Nicely done…lamb looks awesome
HIKING! VIKINGS! STRIKE KING [BRAND FISHING LURES]! AWESOME!
@kaolis @kawichris650 @rjquillin Drool
@davirom Yum…wasn’t feeling it yesterday, our whole meal was a mystery ha!
@davirom
I see three of vintages of that have been up on CM as individual offers at least six times and some on RWS as well.
Which was this?
@rjquillin 2020
@kaolis Tip o’ the hat to you! We used the crust recipe you linked to last December. The recipe we normally use has to be prepared 2 days in advance - this allows a last minute choice.
@davirom @kaolis But a two-day ferment is soooo much tastier
@davirom @klezman Hey sometimes lazy works!
@kaolis @klezman . . . and there’s way too much emphasis on fermentation on this board
End of the 2014 Twisted Oak Petite Sirah
Flannery lamb loin roast, scalloped potatoes, and green stuff
And ten years to the day since I last opened one: 2009 Tercero/Cabot Les Deux Comtés
@TerceroWines I’m hoping it’s as good as the prior bottle!
@klezman Keep me posted - have high hopes for how it’s tasting - and still have 2 cases left I believe
@tercerowines Larry, it’s excellent. I’m sure that comes as no surprise. Plenty of fruit, lots of secondary fun. Seems to have tonnes of life left.
@klezman love it - so stoked as to how my older wines are holding up and evolving in general . . .
Valentine’s wines
Long Point Winery (East side of Cayuga Lake)
Went to their VD event and tasted, among many other wines, their new 2021 Syrah, which is the best Syrah I’ve ever tasted. To begin to make space for the wine we bought (22 bottles, including 2 of 2009 PS and 2 of 2012 PS), I opened an older, 2016, Merlot. Wow, has this improved over the years! I was given a taste of a 2004 Merlot while we were there, and it tasted amazingly fresh for a 20 year old wine. I’ll say it again; “If you get to the Finger Lakes, check out Long Point”…and I know I’ll again get the response; “There are lots of Finger Lakes wineries that make great Reds”…No there aren’t.
@FritzCat
I’m not sure if it’s fair to compare Long Point to other Finger Lakes wineries. I also appreciate the handful of Ohio wineries that make wines from CA (or WA or OR) grapes/juice, but these wineries, like Long Point, could literally be located anywhere sonce they are not using indigenous fruit.
@chipgreen I don’t think the concept of “fairness” has anything to do with it. In football (American football), for example, you get your defensive linemen wherever they grow 'em big and strong, and the opponent’s QB will be sacked like he’s never been sacked before. Gary, the winemaker at Long Point is very good and very patient. For example, he bottled his 2021 Syrah less than 6 months ago. That wine was in the barrels for 3 years. Who does that? (Oh, he does buy grapes from CA. And he told me that the Syrah grapes were a little dried out when they arrived…kinda like Amarone). Gary does use indigenous fruit where appropriate. Long Point has good Rieslings, and we love their Vidal Blanc, Their Cab Franc, not so much, but I don’t really like any local Cab Francs.
@chipgreen @FritzCat Tercero bottles many of their reds 3-5 years post-harvest. But you’re right, not too many do.
I, for one, love Niagara and Finger Lakes Cab Franc and Syrah. And Pinot. The cool climate does really well with those grapes imo. But if I lived over there I’d love to have a local winery doing good things with California grapes.
Today I learned:
February 18th is National Drink Wine Day.
All this time, I thought that was to be celebrated on the days ending with “y.”
@kawichris650 Not to be confused with Open That Bottle Night, which is this Saturday (4th Saturday in February).
@kawichris650 Love the “crud” in the bottle.
@kawichris650 Just popped a '16 earlier this week that was doing well; gobs of fruit. Also had appropriate crud.
How’s the '13?
@rjquillin
It was lively, fruity, and had some spice. Very enjoyable.
Heidi Barrett’s own label. Rosé of Primitivo.
@chipgreen We like? Was spying on some '23 the other day
@kaolis
Yes, we liked it a lot. Had it with some spicy Korean fried chicken wings and Japchae from Bonchon. Nice pairing with both dishes.
2010 Jefferson Vineyards Meritage, from our first trip to VA wine country, back in 2013.
@chipgreen How do those grapes do in VA? How’d it age? Should be in a great spot if it has a “classic” ageing curve.
@klezman
One of the best wines I’ve had in awhile. I was surprised at the amount of fruit remaining in the flavor profile, but it was also earthy. Lighter bodied, with well integrated oak and minimal tannins. Has probably lost a little acidity, but nowhere near flabby.
They make some nice Meritage blends in the region. They even make some very drinkable stand-alone Petit Verdots. The grape is not super tannic in VA like it is in CA.
With Ahi tuna and cabbage cacio e pepe
2018 Iron Horse Vineyards Unoaked Chardonnay
2019 Château Siran
2008 Alexander Valley Vineyards Cab Franc, with sloppy joe’s and some potatoes I saw online.
Champs and breakfast pie from a vendor at Cleveland’s West Side Market.
@chipgreen Eating and drinking well! Good!
@chipgreen
Yum! That looks delicious
@karenhynes Some occasion, or, just because?
@rjquillin
“Dry run” for “open that bottle night”?
@karenhynes
What did you think of the Chenin? I did not enjoy. Thought the rose was delicious and the cab franc is worthy.
@chefjess @karenhynes And I’m curious about the Victory. Time to pop one?
@chefjess
I’ve thought about this for a day or two. I generally enjoy Chenin Blanc. This one was…atypical (at least from my experience). The nose was quite lovely (fruity and floral) but there was nothing much on the palate other than mineral notes. It was a bit better as it warmed up, but never really got to where I wanted it to be. I bought the CB vertical, so I won’t be trying the Rose or CF. Perhaps the other vintages will bring more to the table. If not, I see a bunch of saucy chicken dishes in my future.
@chefjess @hscottk
The Victory was quite lovely, as expected. I don’t have a ton left, but if you have a bunch, might be a good time to test one to see where it fits with your palate. I’d say it’s definitely drinkable now, but no need to urgently start opening.
@karenhynes
I got a sampler pack a few years back and just cracked the Chenin a few weeks ago. Agreed, atypical. I sampled over a 3-day period to give it a chance. Never came around. For my palate, I felt the fruit and acid were lacking and tasted very linear. I hope you have better luck with the other bottles and this was a one off. At least the other bottle was Victorious…
Pinot braised round steak ragu over polenta
@msten That pairing begs additional notes.
@msten @rjquillin interesting indeed
@msten
That looks delicious!!
@karenhynes @msten Nicely done
@karenhynes what’s for dinner?
@rjquillin
Dinner ended up being salad with blue cheese dressing and steak, medium rare, smothered with 'shrooms.
For OTBN we chose this to go with Flannery hanger stroganoff over pasta and sautéed Brussels sprouts with balsamic drizzle.
2021 Grosgrain Vineyards Lemberger Pét-Nat Kiona Vineyard Lemberger (Blaufränkisch)
Pink trout, roasted brussels, yellow coarse grits and avocado heavy salad.
For open that (those) bottle(s) night;
Took a bottle of 2008 Robert Craig Howell Mt. Cab Sauv to a local restaurant. One of our favorite Cabs. I had an 8 oz. center cut filet, with truffle mashers and a side salad with white French dressing. My LW had mac ‘n’ cheese, French onion soup and a wedge salad.
The wine was just as delicious as we remembered from the Robert Craig tasting salon, where we tried/bought it on the 2012 RPM “newbie” tour.
Then, a fire at home with a 1999 Charles Heidsieck Brut Rosé.
I guess I’ll add another cab to the mix…another Flannery chuck eye, stuff
Saturday afternoon champagne group. Theme started as Le Mesnil and ended up as Cotes des Blancs. Snacks of dim sum, deviled eggs, spinach/ricotta croissants, and smoked bacon
@chefjess Eclectic! Dim sum + bubbly = excellent.
@chefjess @klezman
That does sound delicious!
Finishing off that 2018 Iron Horse Unoaked Chardonnay
Short ribs
1999 Sant’Elena Ròs di Rôl, Venezia Giulia IGT - a Garagiste wine I last had ten years ago but he offered a new batch recently and I got some. This should be interesting!
2009 Pedroncelli Four Grapes Vintage Port was star of the evening, served with a molasses-heavy chocolate bundt cake.
In addition we had…
NV Victor Charlot 75-25 Brut Champagne
2020 Bodegas Frontonio ‘Telescopico’ Garnacha
2018 Iron Horse Unoaked Chardonnay
With two pot pies: veggie and chicken. Tasty.
Flannery lamb riblets…no green stuff anywhere in sight
@kaolis very difficult to go wrong with those; nice looking glaze too.
With leftovers…plenty of green stuff.
Oops, wrong picture!
Let’s try…
@FritzCat chilly ride, warm wine
Couldn’t wait until Wednesday. 2013 Welly cab with Flannery hangers and a wee bit of green stuff.
Discounted Mystery Wine. Pretty good tonight, optimistic for a better tomorrow. 15.9%, a little hot.
2012 Engracia “La Morena” - 60% Cab Franc, 40% Merlot
w/ Tacos and Mexican Rice.
@chipgreen woot?
@kaolis
Nah, Clark & Mike once sent me a mixed case of their wines, as payment for some Markko wines I ordered for them, when Arnie Esterer passed away.
Pretty sad when you have to explain the blob of cr*p on your plate…from the top down, American, Swiss, 15 year Cheddar, a tad of Reaper Cheddar, sauteed peppers/onions and a chunk of Flannery Adventurous Blend…and the tad of ground black pepper, a new favorite I had never heard of before, Kampot black peppercorns, bought some red too, haven’t tried
@kaolis How is Lot 141? I got a 6er.
@FritzCat No hurry to get after them. Bought two cases at $15…PnP last night, started to come around after a couple of hours. 1/3 of the bottle or so left for tonight, better today. This isn’t your Father’s Napa cabernet…(not that I don’t enjoy that too!)
@kaolis I drank a couple of Walla Walla de Negoces last week, a Merlot (90) and a Cab (175), and they were distinctly similar and rather Old-World tasting.
Another instance of poor organization resulting in a wine of appreciable maturity being discovered. Highflyer was very good when young and significantly better now. (However, there’s too much zin for you AFWEs)
A CaseMates offer coming soon.
Just back from a work trip, so we’ve got some chicken wings to finish along with a 2018 Louis Picamelot Crémant de Bourgogne En Espoutieres
Killing off February. Had some friends over last night.