@chipgreen@CorTot@rjquillin A fun blast from the past, but it was kind of a bummer to get it in the mystery case. I haven’t had the nerve to open it yet.
It was very smooth and fruit forward. I don’t want to say it was sweet, but it definitely wasn’t as dry as most cabs. I still enjoyed it though. Overall I’d say it’s a very approachable crowd pleaser.
I promise dinner wasn’t solely comprised of prime rib haha. There was also Caesar salad, roasted potatoes, green beans and mac & cheese. But that chunk of meat was definitely the star of the show.
THIS is why you’ve gotta have a cellar.
2011; 15 years old, ok, 14 and a few months, since harvest is 9 months away.
Cork was dark red on the bottom, but not any further, and in perfect condition.
On Pop-n-pour, there was no fruit, however, with half an hour in the glass, the fruit came out brilliantly. There is some acid, and good mouthfeel.
I’m surprised a Zinfandel did so well for so long. I wouldn’t have expected it.
@FritzCat
As others here will likely confirm, a well built, and cellared, Zin can easily have a lifetime exceeding 25, 30, 35+ years.
I’ve got Ridge, Turley, Corison, Wellington and other that predate 2000. Looking at CT (yeah, I know, but just an as example) there is a 2025 tasting note on a 2002 scoring 92. Likely @klezman can add to this. I think he has some Ravenswood from the 80’s and 90’s he’s likely to just start thinking about.
@FritzCat@rjquillin Can confirm. The Ravenswood library sales were eye opening. If you make it to SoCal I’d love to open up a 30+ year old Zin with you if I’ve got any left by then. Certainly 20+.
But yeah, I don’t think Turley overall will age quite as gracefully, even though I’ve had some good older ones. But I’d be more hesitant to let their Zins go to 30+ years compared to, say, Easton, Ridge, Wellington, Ravenswood, Bedrock, and Once & Future.
@klezman@rjquillin I’m in NoNY, but would love to take you up on your offer…I’ll let you know. As I, and my cellar, age, it will be interesting to find and try those older Zins. I know I’ve got Turleys (sad that they may not age well), Bedrock, Wellington and Once & Future…and I might find an old Ravenswood somewhere (half of my cellar is that disorganised). Cheers!
@FritzCat Perhaps the very best bottle of Zinfandel I have ever had, and one of the dozen greatest wines, was a 1970 Simi Zinfandel drunk in the fall of 2020 - so a full 50 years from vintage. And, a low shoulder fill! One of the last vintages Isabelle Simi made! Stunning wine! Well-made Zin is always good for 20-30 years.
@FritzCat@rjquillin The Turleys age well enough for 15 or so years. I wouldn’t sweat it. I don’t like them as much until the fruit has had a chance to calm down and come into my palate’s version of balance. They’ve got so much fruit that it can fade for a very long time and still be fruity while having enough acid to support it.
North NY? Near Buffalo? Finger Lakes?
@klezman@rjquillin Syracuse…about an hour to the Finger Lakes. When I moved here from up north, some 10 years ago, I stacked some PS and Amarone in a corner with the intent to let it age for a while. I didn’t consider Zinfandel as one that could age. You live and you learn. I might look for old zins at auction, but am hesitant to buy anything not completely full…coravin.
@FritzCat@rjquillin Also known as the home of the Blue Jays’ former farm team!
Maybe next time we’re up that way we could meet in Niagara. Bring Bonnie and Don along too!
Finished up a Patty Green because did someone say patty with mushrooms (and onions and peppers) … a little shy on the cheese meld but it was either that or overcook the main protein ha!
Cast iron with our quick dough…we’ve decided we like the dough best after being frozen, so maybe not so quick after all?
Well it was freezing last night 65 degrees yeah yeah I know and raining so made a batch of Ina G’s Coq au vin. Half a bottle for cooking and a bottle and a half down the hatch by the fire, life is good!
@rjquillin@ScottW58 I started it 7 years ago and haven’t looked back. And this has been my primary source of heat for the past 6 Missouri winters (saves on the propane bills).
No sending heated air from the house up the chimney – it burns outside air and has a fan that circulates air around the firebox, so it provides very good heat.
@kawichris650@ScottW58 This former midwest boy is now officially in the 65 is cold camp, I get it. Particularly throwing in some good old coastal humidity. Heading north in a few days though, looks like I’ll be reminding myself what real cold is.
@hscottk@msten
Same did not buy this vintage but this is good to hear, will buy if it ever pops up again. I have to say this has been one hell of a sale. I have not had a bottle that was even close to just good, all of mine have been really good or great.
chick heading for the oven…finished up an N.69, what else…the La Sirena rose from here still tasty, the Metrick pinot from here is double meh, Bedrock '20 OVZ
@msten yeah…just boneless skinless thighs… sauteed/browned, could’ve gone harder, in a little butter and olive oil, added a little onion and garlic, then a little stock, lemon, herb and into the oven to finish…simple and tasty actually
Morgan Ranch striploin medallion, not my favorite cut, but I didn’t kill it, maybe a sous vide candidate, but I’ve lost favor with that too… anyways with Rollen’s grits with fresh jalapeno, sweet corn and pepper jack cheese
@klezman@ScottW58 '22 on the Mowe, my first go at a Mowe. I think some grits are better than others. Just the way they cook up and flavor. Anson Mills definitely, also a variety. Marsh Hen Mill, Palmetto Farms. Another is Weisenberger out of Kentucky, only white I believe? My Rollen here is a favorite because hey he’s really local, I know him now, it’s a family thing. Only yellow on grits. And Anson Mills does his processing. Side note, and this is kind of from Anson Mills, who suggests an overnight soak. They are not ready in 25 minutes as these producers may state…low and slow, give them an hour.
@kaolis@klezman
Well for texture and flavor they are much better than what I can get locally for sure, Bobs red mill that I can get here don’t come close IMHO. And yes soak and low and slow for an hour or don’t bother. Okay then I won’t bring a Mowe to Charlston unless you want to try again
Cleaning out the leftovers in the fridge from three different meals, and finishing up a bottle I gassed a few weeks ago
2011 Vincent Arroyo Petite Sirah Winemaker’s Reserve
On Friday got invited to a Saturday evening double blind PN tasting by the past owner of a wine storage facility I have too many bottles at; 8 seats, 7 glasses. Bring a bottle or a few; I brought a few. Dinner of beef Bourguignon to follow with any bottles that didn’t make it into bags. Seven the bottles were randomly selected and bagged ensuring at least one from each attendee. They were then randomized and numbered by another before the pouring began.
We were to rank our preferences 1, 2, 3 and the least favorite. Sniff, taste, repeat. About the only chatter was how difficult choosing became, with really only two outliers. Notes made, tallied and the reveal.
Left to right rankings of 1-2-3 were bottles 4, 2, 5; with outliers 6 and 7 with 7 the least favored.
We ate, and each in their own order sampled the remaining three bottles a 2015 Shiba Wichern Willamette cuvee, 2012 Melville and the
2023 Sandler Monopole Crü Cuvée Bien Nacido that the majority said would have been their selection had it been included in the blind.
Rearranged the corner of far too many unopened de Négoce cases. Pulled the first 2018 Cabernet Sauvignon OG N.81 Brokenrock Vineyard. Patience rewarded with a very drinkable big Napa Cab.
@ScottW58@chipgreen just saw someone mentioned candied bacon, not candied but I did have my guy slice a little thick bacon and made a little chocolate bacon for the game, not too bad for a first try
Opened the first 2019 de Négoce Pinot Noir OG N.70-A, Willamette Valley. Again, a little air and patience rewarded with a nice wine. Light fruit and earth, medium body and acidity, fine tannins.
Had the kids over with husbands, boyfriends and grandkids. So the two that missed the tuna belly a couple of weeks ago I had to satisfy lol. But for the rest of us cooked up a few Flannery ribeyes and a filet as I said before life ain’t bad!
@klezman There is a trade session in the afternoon and a great unwashed session sponsored by a retailer in the evening, ha!..kidding aside I have some trade credentials in my past and have attended my share of these, but this is the first one in a while…Los Angeles is today, San Fran tomorrow
The evening session in Chicago was sponsored by Binny’s, $100 if I recall??
It was in CA a week ago, Bayonne NJ yesterday. Quien sabe how long it was subjected to the 19F weather en route.
Delivered this evening with no prior notice, just before dinnertime. Nice and cold. A fair amount of tartrate crystals in the bottle and the glass. Not the most Riesling-y of Rieslings, but not bad.
@klezman I got it here, on 12/26. Took almost a month to arrive, and I still haven’t seen any sign of a shipping notice.
It’s the first thing I’ve gotten from Ser. It’s nice enough, but nothing special. I’ve had better sparkling Rieslings. Dr. Frank and Boundary Breaks come to mind.
@rjquillin
Lol, thanks. The only “real” Duckhorn was the Sauv Blanc. I was aware of their Decoy and Goldeneye labels but the Greenwing was new for me and was also my WotN.
The Pinot was an enjoyable fruit bomb. The Merlot was a reminder of the reason why Merlot got a bad name, over-extracted but ironically one of the better dessert pairings I’ve had at these monthly dinners. The Sauv Blanc seemed more NZ style to me than CA, which means my wife liked it better than I did. The Greenwing Cab was really solid, I was pleasantly surprised, while being disappointed initially that it wasn’t Duckhorn Cab, which I have always enjoyed.
2003 Elivette from 375 delivered yesterday in the sub freezing NEOH temperatures- as good as the 2004 before Christmas , both with homemade pasta/ravioli. Sediment, yeah but these are looking like a very nice deal.
@hscottk@pjmartin
How was the cork on that '03?
Just tried pulling one on an '06 and it came out in multiple pieces; very dry. I did manage to extract the last bottom bit with a Durand, so not much debris in the bottle.
@hscottk@rjquillin I’ve opened an 04 from 750 and this 03. The 04 was very dry and crumbled into a hundred pieces, had to strain into a decanter. The 03 was soft but came out intact.
Opened for braising some beef stew and an overnight lamb shoulder. Much better than earlier bottles in May and June I’m happy to report. There was some concern in the comments earlier this year, but a nice medium body wine. I’m not certain I would have confidently guessed the varietal correctly.
@rjquillin@Winedavid59 The wine was delicious, drinking very well. I’d be excited to see it here some fine day.
The olio is way past its best-by date, and still untasted. Despite my best efforts, including with a vise grip, I was never able to get it open. I probably should have tried drilling a hole through the cap, but then again I wouldn’t want to get shards inside the bottle.
It’s a shame and a waste, but I’ve given up on it and moved on. I have some nice bottles of olive oil from Spain, Italy, and CA hidden away, out of the light.
Chicken in a Pot with Orzo, via Nigella and/or Ina – real comfort food on a day full of snow and then freezing rain. Pasta for dinner two nights in a row, what a wonderful world.
I took a pic right out of the oven:
Because I knew it wouldn’t look like much in the bowl. With a Gigondas that’s improved quite a bit since the last bottle I opened a few years back.
@ScottW58 Sorry to hear it! Bad enough being sick, but no drinking on top of it? That’s rough.
We loaded up on groceries one day last week in anticipation of the snowpocalypse, and cooking has been one of my main diversions. Time to restock, they say more snow is coming next weekend. And I just got the car dug out!
The leftovers were just as good tonight, though I did miss having wine with it. It’s very comforting, maybe even a little bland, reminded me of Mom’s good old chicken noodle casserole, minus the cream of mushroom soup. You should try it, it’ll help you get your strength back in time for BD.
@InFrom
Thanks pretty much all I have eaten for 3 weeks is chicken noodle soup, Matza ball soup, Albondegas soup, chicken tortilla soup and wonton soup I may never eat soup again! And no wine just kill me oh yeah I remember moms Campbell’s cream of mushroom soup with chicken, cheese and rice stay warm!
@chipgreen@InFrom@kawichris650@pjmartin #
Awesome. Here in Chicago, I grill all year round. Why not? Takes a little longer to cook everything with cold air trying to curb the heat, but the effort is worth it.
@CorTot How was the Reboot? (I guess you lived long enough to post.)
@InFrom past pull for all except Ron.
We opened the 2nd bottle after dumping it.
@CorTot @InFrom
I’ve been given the boot, more than once.
HNY
@CorTot @InFrom @rjquillin
What a great label, though. BSoD!
@chipgreen @CorTot @rjquillin A fun blast from the past, but it was kind of a bummer to get it in the mystery case. I haven’t had the nerve to open it yet.
Happy New Year!
Thunderbird?
@FritzCat
Not like I recall it isn’t
@rjquillin Stolpman, La Cuadrilla, 2016. Very tasty!
Prime rib dinner to ring in the new year.
@kawichris650 How’s the woot wine? I got one in a mystery case and was holding it for the right crowd.
@jmdavidson1
It was very smooth and fruit forward. I don’t want to say it was sweet, but it definitely wasn’t as dry as most cabs. I still enjoyed it though. Overall I’d say it’s a very approachable crowd pleaser.
I promise dinner wasn’t solely comprised of prime rib haha. There was also Caesar salad, roasted potatoes, green beans and mac & cheese. But that chunk of meat was definitely the star of the show.
Did somebody say Ina G chicken thigh/creamy mustard sauce with Marsh Hen mill polenta and an overdue bottle of Champagne?
@ScottW58 Damn Sam…that looks great
Pork roast, kraut, mashed potatoes.
Recipe is a winner. https://www.thekitchenwhisperer.net/2015/02/06/best-ever-pork-roast-sauerkraut/
@msten nice lineup!
We’ve got the crud. So no interesting wines. Nursing done Wild Turkey Rare Breed right now after a slacker dinner. Happy new year to all!
@klezman Oh no! I hope you and your family start feeling better soon.
@kawichris650 Thankfully the kids didn’t get it.
First wine of the year: 2007 Ridge Carignane Buchignani Ranch
THIS is why you’ve gotta have a cellar.
2011; 15 years old, ok, 14 and a few months, since harvest is 9 months away.
Cork was dark red on the bottom, but not any further, and in perfect condition.
On Pop-n-pour, there was no fruit, however, with half an hour in the glass, the fruit came out brilliantly. There is some acid, and good mouthfeel.
I’m surprised a Zinfandel did so well for so long. I wouldn’t have expected it.
@FritzCat
As others here will likely confirm, a well built, and cellared, Zin can easily have a lifetime exceeding 25, 30, 35+ years.
I’ve got Ridge, Turley, Corison, Wellington and other that predate 2000. Looking at CT (yeah, I know, but just an as example) there is a 2025 tasting note on a 2002 scoring 92. Likely @klezman can add to this. I think he has some Ravenswood from the 80’s and 90’s he’s likely to just start thinking about.
@FritzCat @rjquillin Can confirm. The Ravenswood library sales were eye opening. If you make it to SoCal I’d love to open up a 30+ year old Zin with you if I’ve got any left by then. Certainly 20+.
But yeah, I don’t think Turley overall will age quite as gracefully, even though I’ve had some good older ones. But I’d be more hesitant to let their Zins go to 30+ years compared to, say, Easton, Ridge, Wellington, Ravenswood, Bedrock, and Once & Future.
@klezman @rjquillin I’m in NoNY, but would love to take you up on your offer…I’ll let you know. As I, and my cellar, age, it will be interesting to find and try those older Zins. I know I’ve got Turleys (sad that they may not age well), Bedrock, Wellington and Once & Future…and I might find an old Ravenswood somewhere (half of my cellar is that disorganised). Cheers!
@FritzCat Perhaps the very best bottle of Zinfandel I have ever had, and one of the dozen greatest wines, was a 1970 Simi Zinfandel drunk in the fall of 2020 - so a full 50 years from vintage. And, a low shoulder fill! One of the last vintages Isabelle Simi made! Stunning wine! Well-made Zin is always good for 20-30 years.
@FritzCat @rjquillin The Turleys age well enough for 15 or so years. I wouldn’t sweat it. I don’t like them as much until the fruit has had a chance to calm down and come into my palate’s version of balance. They’ve got so much fruit that it can fade for a very long time and still be fruity while having enough acid to support it.
North NY? Near Buffalo? Finger Lakes?
@klezman @rjquillin Syracuse…about an hour to the Finger Lakes. When I moved here from up north, some 10 years ago, I stacked some PS and Amarone in a corner with the intent to let it age for a while. I didn’t consider Zinfandel as one that could age. You live and you learn. I might look for old zins at auction, but am hesitant to buy anything not completely full…coravin.
@FritzCat @rjquillin Also known as the home of the Blue Jays’ former farm team!
Maybe next time we’re up that way we could meet in Niagara. Bring Bonnie and Don along too!
@klezman @rjquillin Absolutely, sounds like fun.
I have to say I’m pretty happy with Costco prime ribeye deal from a month ago! And making up for missing a bottle of bubbly on new years
life is good!
@ScottW58 Yeah, I should have gone all in on those, but freezers were full!
Lamb rack (Flannery) and 2015 Bosco Agostino Barolo Neirane. With some latkes and orange stuff.
Finished up a Patty Green because did someone say patty with mushrooms (and onions and peppers) … a little shy on the cheese meld but it was either that or overcook the main protein ha!
Cast iron with our quick dough…we’ve decided we like the dough best after being frozen, so maybe not so quick after all?
Surprisingly decent!
@chipgreen
although I have done worse 
I’m sorry Chip surprisingly decent is not what my liver is looking for
@CorTot ha…guess what just popped up on the offer page?!
Well it was freezing last night 65 degrees yeah yeah I know
and raining so made a batch of Ina G’s Coq au vin. Half a bottle for cooking and a bottle and a half down the hatch by the fire, life is good!
@ScottW58
Exactly how is this thing you call retirement?
@rjquillin well for me other than getting married to my wife and having 3 daughters it’s the greatest thing I ever did
@rjquillin @ScottW58 I started it 7 years ago and haven’t looked back. And this has been my primary source of heat for the past 6 Missouri winters (saves on the propane bills).
No sending heated air from the house up the chimney – it burns outside air and has a fan that circulates air around the firebox, so it provides very good heat.
@Mark_L @rjquillin @ScottW58
We had a fire last night as well, but I neglected to take a pic. I was too busy drinking “Wine In A Can”!
@chipgreen @Mark_L @rjquillin
You guys know what’s up! Just wish I could use it more than 3 weeks a year
@ScottW58
If you lived in Minnesota, you could use it for 7 to 8 months of the year.
@kawichris650 @ScottW58 This former midwest boy is now officially in the 65 is cold camp, I get it. Particularly throwing in some good old coastal humidity. Heading north in a few days though, looks like I’ll be reminding myself what real cold is.
@kaolis @kawichris650
I would think the only reason you would head north into the cold is Da Bears
@kawichris650 @ScottW58 Wine…and Bears if they make Divisional, couldn’t swing tonight unfortunately
With leftover 'za.
@chipgreen Wonder if it’s sold in Alabama (invokes memories of the famous Cycles Gladiator fiasco).
@chipgreen @Mark_L And the Inzinerator super hero labels
@Mark_L
Haha, think I still have one of those.
@chipgreen @Mark_L
Made me look.
Didn’t know I even had any of those from BD.
What memory you ask?
Got a pic of tonight’s
@chipgreen @rjquillin I was remembering this scenario.
@chipgreen
a half cord of wood lasts 2 years here 
God I love a good fire! Maybe I should move to Minnesota or Ohio
@chipgreen @ScottW58 I tend to go through 2 cords a winter, so Missouri might be a better (milder) choice than those places in the more arctic regions!
@chipgreen @ScottW58 no you shouldn’t!
Dressed up a $4 frozen 'za from GO.
Came out decently enough for a Tuesday quickie
@rjquillin
How was the Kunde? Never had a Sangio from them.
@chipgreen
showing its age a bit, only ding I’d give it was a bit shy on acidity. It fulfilled its duty well
Woot on 11/13/2011, delivered 11/28/2011
@chipgreen @rjquillin nothing wrong doctoring up the frozen pie
@chipgreen @kaolis
Really do like adding capers for that little extra something
2016 Scott Harvey Barbera, red label. Another bottle from the former office that was poorly stored - so we will see!
@klezman
Hopefully it’s still enjoyable.
@kawichris650 it was okay but not amazing
@msten this is one of the few vintages I don’t have. Any good?
@hscottk I picked up a few bottles from a couple vintages. This is the first one. It’s very good.
@hscottk @msten
Same did not buy this vintage but this is good to hear, will buy if it ever pops up again. I have to say this has been one hell of a sale. I have not had a bottle that was even close to just good, all of mine have been really good or great.
@hscottk @ScottW58
Ok, it’s great.
@hscottk @msten @ScottW58
LB still has some '00, '04 and '13 Elivette for 40/40/36 if contacted them directly.
@hscottk @rjquillin @ScottW58
Thanks for the heads up.
chick heading for the oven…finished up an N.69, what else…the La Sirena rose from here still tasty, the Metrick pinot from here is double meh, Bedrock '20 OVZ
@kaolis let’s hear more about the salmon.
@kaolis or chicken
@msten yeah…just boneless skinless thighs… sauteed/browned, could’ve gone harder, in a little butter and olive oil, added a little onion and garlic, then a little stock, lemon, herb and into the oven to finish…simple and tasty actually
11.7%!
Bourbon & Wine Barrel Aged!
Delicious! w/Football: Go Bills!
@FritzCat Congrats…a little giddyup in that one
This one went down the drain.
Settled on this instead, with grilled cheese for lunch. Will finish it with tacos this evening.
@chipgreen nothing worse than a disappointing climax…
@kaolis I see what you did there
Morgan Ranch striploin medallion, not my favorite cut, but I didn’t kill it, maybe a sous vide candidate, but I’ve lost favor with that too… anyways with Rollen’s grits with fresh jalapeno, sweet corn and pepper jack cheese
@kaolis
looks delicious! 22 or 23 Mowe?
Dang now you made me buy some Rollen’s grits
@kaolis @ScottW58 Is there much difference between different purveyors of grits?
@klezman @ScottW58 '22 on the Mowe, my first go at a Mowe. I think some grits are better than others. Just the way they cook up and flavor. Anson Mills definitely, also a variety. Marsh Hen Mill, Palmetto Farms. Another is Weisenberger out of Kentucky, only white I believe? My Rollen here is a favorite because hey he’s really local, I know him now, it’s a family thing. Only yellow on grits. And Anson Mills does his processing. Side note, and this is kind of from Anson Mills, who suggests an overnight soak. They are not ready in 25 minutes as these producers may state…low and slow, give them an hour.
@kaolis @klezman
Well for texture and flavor they are much better than what I can get locally for sure, Bobs red mill that I can get here don’t come close IMHO. And yes soak and low and slow for an hour or don’t bother. Okay then I won’t bring a Mowe to Charlston unless you want to try again
@kaolis @ScottW58 Maybe one of these days I’ll try doing grits properly instead of polenta. Not that I make polenta more than once a year!
@klezman @ScottW58 Pretty similar…I’m hooked…and when I’m feeling really gourmet I’ll slice this sh*t up and fry it
2012 Tercero Roussanne Camp 4 Vineyard
Making some Garagiste risotto.
Noceto Rosso and braciole
@msten have never seen this dish, looks amazing!
@kainc @msten I’ve a braciole recipe I haven’t tackled in a while…looks tasty and thanks for the reminder
One word: Beckstoffer
With tenderloin medallions, twice baked potatoes and green stuff.
'24 Orr Chenin Blanc. I think I have one more left.
Whisk(e)y
@klezman that’s an expansive category
W/ late night BLTs, after working a local music showcase event.
Campo Grande Presa steak that I went a little over but still really great! And a Pilaf with a damn nice Chanti. There was green stuff.
@ScottW58 how unlike you; clearly distracted with some other activity.
A good bottle can pull up a marginal meal most anytime.
@rjquillin not really unlikely seeing how my attention span is about 30 minutes tops in my old age
@rjquillin @ScottW58
Looks perfect to me but I like pink meat, not red.
Cleaning out the leftovers in the fridge from three different meals, and finishing up a bottle I gassed a few weeks ago
2011 Vincent Arroyo Petite Sirah Winemaker’s Reserve
Flannery pork chops and 2011 Tablas Creek Esprit de Tablas
Mimosas w/breakfast scramble (home fries, eggs, onions & cheese) and candied bacon.
@chipgreen breakfast of champions!
@chipgreen @ScottW58 Let me know if you’re ever near Hermann Hill. (Never been there, but less than 2 hours from our home.)
@Mark_L @ScottW58
Will do, we love it there!
On Friday got invited to a Saturday evening double blind PN tasting by the past owner of a wine storage facility I have too many bottles at; 8 seats, 7 glasses. Bring a bottle or a few; I brought a few. Dinner of beef Bourguignon to follow with any bottles that didn’t make it into bags. Seven the bottles were randomly selected and bagged ensuring at least one from each attendee. They were then randomized and numbered by another before the pouring began.
We were to rank our preferences 1, 2, 3 and the least favorite. Sniff, taste, repeat. About the only chatter was how difficult choosing became, with really only two outliers. Notes made, tallied and the reveal.
Left to right rankings of 1-2-3 were bottles 4, 2, 5; with outliers 6 and 7 with 7 the least favored.
We ate, and each in their own order sampled the remaining three bottles a 2015 Shiba Wichern Willamette cuvee, 2012 Melville and the
2023 Sandler Monopole Crü Cuvée Bien Nacido that the majority said would have been their selection had it been included in the blind.
A 2010 Wellington Port and chocolates followed…
@rjquillin Looks like a good time was had by all.
8th seat was for Elijah?
@rjquillin nice! I do love those Raen pinots, glad it showed well… I think?
@InFrom The host was the youngest
Rearranged the corner of far too many unopened de Négoce cases. Pulled the first 2018 Cabernet Sauvignon OG N.81 Brokenrock Vineyard. Patience rewarded with a very drinkable big Napa Cab.
Oh and sorry @kaolis about the bears… But really happy with the Rams
I will try to make the pain less in a few weeks ha.
@ScottW58
Yeah your bar just got raised! Long cold day, allllllllmost had ya
@ScottW58 @chipgreen just saw someone mentioned candied bacon, not candied but I did have my guy slice a little thick bacon and made a little chocolate bacon for the game, not too bad for a first try
@chipgreen @kaolis @ScottW58
Wow, those hogs came right in from the mud and didn’t even bother to wipe their feet
2007 Cabot Cabernet, Humboldt county with steak, Caesar, and potatoes
@klezman
Holding up well?
@chipgreen Yeah, was in a great spot. It could sit a while longer but there’s no need.
Hitting on all cylinders!
2015 The Abyss - a 12.2% abv stout made by Deschutes.
21% aged in bourbon barrels, 8% aged in oak barrels, 21% aged in oak wine barrels (and then aged 10 years in the bottle in my basement).
The old cellar…before we moved, and overfilled it.
This is my first time having one of these (iirc) and it’s quite tasty.
@kawichris650
Have only 1 of 12 remaining. Was fun to follow a wine over a number of years.
@kawichris650 @msten Enjoyed a bottle of this the last 2 nights, drinking very well. Better than the previous bottles.
Opened the first 2019 de Négoce Pinot Noir OG N.70-A, Willamette Valley. Again, a little air and patience rewarded with a nice wine. Light fruit and earth, medium body and acidity, fine tannins.
Had the kids over with husbands, boyfriends and grandkids. So the two that missed the tuna belly a couple of weeks ago I had to satisfy lol. But for the rest of us cooked up a few Flannery ribeyes and a filet
as I said before life ain’t bad!
Attended the trade session at UGC Chicago yesterday
@kaolis Very nice!
Does one need to be in the trade to do that?
@klezman There is a trade session in the afternoon and a great unwashed session sponsored by a retailer in the evening, ha!..kidding aside I have some trade credentials in my past and have attended my share of these, but this is the first one in a while…Los Angeles is today, San Fran tomorrow
The evening session in Chicago was sponsored by Binny’s, $100 if I recall??
@kaolis Not bad for the UGC, I guess. I’ve always thought those seemed super expensive for what you get.
@kaolis @klezman
This looks like trade; there is room to walk around, or you timed it ~very~ well.
@klezman @rjquillin Session was 1:30 to 4:30 and that was pretty much the crowd entire time. And I was there 1:30 to 4:30
Ser o no ser, esa es la pregunta.
It was in CA a week ago, Bayonne NJ yesterday. Quien sabe how long it was subjected to the 19F weather en route.
Delivered this evening with no prior notice, just before dinnertime. Nice and cold. A fair amount of tartrate crystals in the bottle and the glass. Not the most Riesling-y of Rieslings, but not bad.
@InFrom this a regular order from her? Something to prep for the upcoming BD?
@klezman I got it here, on 12/26. Took almost a month to arrive, and I still haven’t seen any sign of a shipping notice.
It’s the first thing I’ve gotten from Ser. It’s nice enough, but nothing special. I’ve had better sparkling Rieslings. Dr. Frank and Boundary Breaks come to mind.
@InFrom I totally forgot it was offered here!
Duckhorn dinner at Carraba’s last night.
Err, creme brulee. Thanks, spell check, you always show up when I need you least!
@chipgreen better now?
How were the Duckhorns?
@rjquillin
Lol, thanks. The only “real” Duckhorn was the Sauv Blanc. I was aware of their Decoy and Goldeneye labels but the Greenwing was new for me and was also my WotN.
The Pinot was an enjoyable fruit bomb. The Merlot was a reminder of the reason why Merlot got a bad name, over-extracted but ironically one of the better dessert pairings I’ve had at these monthly dinners. The Sauv Blanc seemed more NZ style to me than CA, which means my wife liked it better than I did. The Greenwing Cab was really solid, I was pleasantly surprised, while being disappointed initially that it wasn’t Duckhorn Cab, which I have always enjoyed.
w/grilled cheese - provolone on Italian sourdough. 30 proof!
@chipgreen Provolone with Abalone, a poetic pairing indeed.
After about an hour it was very, very good.
2008 Porter-Bass Chardonnay Heintz Vineyard
2003 Elivette from 375 delivered yesterday in the sub freezing NEOH temperatures- as good as the 2004 before Christmas , both with homemade pasta/ravioli. Sediment, yeah but these are looking like a very nice deal.
@pjmartin My 750 03s and 04s were just shipped into the heart of the polar vortex. Hoping for the best!
@hscottk @pjmartin
How was the cork on that '03?
Just tried pulling one on an '06 and it came out in multiple pieces; very dry. I did manage to extract the last bottom bit with a Durand, so not much debris in the bottle.
Very nice at P&P.
@hscottk @rjquillin I’ve opened an 04 from 750 and this 03. The 04 was very dry and crumbled into a hundred pieces, had to strain into a decanter. The 03 was soft but came out intact.
T-Vine Petite Sirah, 2009, Calistoga
Found this one on the bottom shelf. Still vibrant…delicious.
Plenty of crud in this one!
Opened for braising some beef stew and an overnight lamb shoulder. Much better than earlier bottles in May and June I’m happy to report. There was some concern in the comments earlier this year, but a nice medium body wine. I’m not certain I would have confidently guessed the varietal correctly.
This was delicious (as was the wine of course).
@kawichris650 nice looking chop
Mostly consumed at a local family Italian place only slightly more than around the corner
@rjquillin Nice octopus.
Flannery, Nola
@rjquillin looks damn tasty, maybe a bit heavy on the fungi ha!
2016 twisted oak Torcido
@CorTot 2016, a theme
halves, flat iron, foie, demi for dipping
@kaolis
Enjoy, looks like a great day.
@kaolis
Wow foie and demi on the same night is legend! And how was the Maybach? I got work to do
Last night, with panko-crusted cod:
Tonight, with farfalle/broccoli rabe/turkey sausage:
@InFrom @winedavid59
Would like to see that Olio Nuevo offered again.
How’s the Mirafiore, just had some older vintages delivered recently.
@InFrom
Enjoy. A couple nice meals.
@msten I’ve got another nice one queued up for tonight, something hearty for the weather. Just need to figure out what will go with it.
@rjquillin @Winedavid59 The wine was delicious, drinking very well. I’d be excited to see it here some fine day.
The olio is way past its best-by date, and still untasted. Despite my best efforts, including with a vise grip, I was never able to get it open. I probably should have tried drilling a hole through the cap, but then again I wouldn’t want to get shards inside the bottle.
It’s a shame and a waste, but I’ve given up on it and moved on. I have some nice bottles of olive oil from Spain, Italy, and CA hidden away, out of the light.
Chicken in a Pot with Orzo, via Nigella and/or Ina – real comfort food on a day full of snow and then freezing rain. Pasta for dinner two nights in a row, what a wonderful world.
I took a pic right out of the oven:
Because I knew it wouldn’t look like much in the bowl. With a Gigondas that’s improved quite a bit since the last bottle I opened a few years back.
@InFrom
Great choice for the weather!
@InFrom nice damn work! I’m jealous have had back to back colds for 3 weeks, this being sober really sucks!
@ScottW58 Sorry to hear it! Bad enough being sick, but no drinking on top of it? That’s rough.
We loaded up on groceries one day last week in anticipation of the snowpocalypse, and cooking has been one of my main diversions. Time to restock, they say more snow is coming next weekend. And I just got the car dug out!
The leftovers were just as good tonight, though I did miss having wine with it. It’s very comforting, maybe even a little bland, reminded me of Mom’s good old chicken noodle casserole, minus the cream of mushroom soup. You should try it, it’ll help you get your strength back in time for BD.
@InFrom
oh yeah I remember moms Campbell’s cream of mushroom soup with chicken, cheese and rice 
stay warm!
Thanks pretty much all I have eaten for 3 weeks is chicken noodle soup, Matza ball soup, Albondegas soup, chicken tortilla soup and wonton soup I may never eat soup again! And no wine just kill me
Paired with spaghetti & meatballs after shoveling 9" of snow from the driveway.
@chipgreen
You don’t have a snowblower!?
After all that shoveling, I’m sure your lovely bride will appreciate #chip’sguns
@chipgreen @kawichris650 How’s the 09 holding up? They are long gone from my cellar but were fantastic iirc.
@hscottk @kawichris650
Drinking really well. Lots of red berry fruit with cedar and sage notes. Great on its own but even better with food.
2013 Domaine de la Terre Rouge mourvèdre with lamb rack
@chipgreen It’s always summer at the Chipgreen abode.
@chipgreen @InFrom
The snow he shoveled from his driveway would disagree.
@chipgreen @kawichris650 Rosé season is a state of mind.
@chipgreen @InFrom @kawichris650
Just like it’s always grilling season here in NEOhio!
@chipgreen @InFrom @kawichris650 @pjmartin now that’s a real man! Kind of makes me feel like a wimp
@chipgreen @InFrom @kawichris650 @pjmartin @ScottW58 That’s the way to do it!
@chipgreen @InFrom @kawichris650 @pjmartin #
Awesome. Here in Chicago, I grill all year round. Why not? Takes a little longer to cook everything with cold air trying to curb the heat, but the effort is worth it.
POPSOCKETS! SPA KITS! POLLY POCKETS! AWESOME!
The single digit heatwave continues for Wellington Wednesday.
2010 Iron Horse Summit Cuvee
With chicken paprikash