@chefjess Alive and well but quite honestly a bit more on the modern and fruit forward style than I was expecting, not that I have a lot of experience with them
I’m a little behind. Wed wine dinner last week. There were a few more food pics, but loading these pics/captions on a phone is still challenging with my eye surgery/vision issues
@chefjess@chipgreen Yeah, I’ve noticed that on the WTSO offers, too.
Those pizzas look good too. When you make it to LA you need to stop by and check out Pizzeria Sei.
@chipgreen@klezman@rjquillin
There’s a guy in our Wed dinner group who loves Sojourn so I introduced him to WTSO a few weeks ago. He’s been buying up a storm. We’ll start seeing the purchases soon.
All the bottles last week were lovely. A lot of times there’s at least one that leaves something to be desired but we had a great showing and all paired beautifully with the food
@msten
It was a pleasant dry red wine. Very smooth, medium body, blueberry predominant aroma and palate, faint tannins. After 30 minutes in the glass a little spice of some sort. I read reviews of bringing it to a blind tasting and playing “guess the varietal”, though that might be fun I plan to serve unblinded and enjoy it for what it is, a well made dry blueberry wine. Something a little different. Probably serve with pork tenderloin.
@rjquillin@kaolis@chipgreen
Didn’t suck. The wines were fresh and beautiful. Amazing that the fruit hadn’t faded, yet the tertiary notes still came through. The Mouton tasted much younger than its age. The Barton’s got better with age. We guessed 2005 instead of 2004, then 1996, but no one guessed 1990. These have decades of life left.
@chipgreen Oh man, just a wing and a prayer double basic I have no idea what I did…roux, 1/2 & 1/2, Velveeta, shredded some cheddar, butter…so no help sir
We usually eat our “main” meal at lunch time. Picked up a porterhouse, pulled out a 2020 Kirkland Napa CS Suscol Vineyard (noticed that the 2021 got high praises on the Costco Wine Blog). This one was very tasty (from what little I could taste). Along with grilled onions and (not shown) green stuff, asparagus, and (zero carb) toast. Nice lunch (with a nice view) in 80°F weather.
@kaolis@klezman@rjquillin
The friend who was hosting wanted burgers from a certain place so they were pre-ordered earlier in the day, picked up approx. 2 hours in, and were delicious. I have to say palate fatigue is real. Even with small pours, it was difficult to discern nuances as the evening went on. Unfortunately, that happens too often since we each bring not just one, but a few fantastic bottles to share at each gathering. We also have a rule that the guests get to pick one bottle from the cellar of the host. Typically the parameters are simply no infanticide
Took molarchae to a new omakase place near us for birthday dinner last night. Took a 2015 DeLong Marlène Extra Brut Pinot Noir Esprit Nature.
Contrary to what the name suggests, it’s got 4.5 g/l dosage. It went really well with the sushi, too.
@chipgreen We really enjoyed their syrah that I believe we got from ww and, frankly, ordered for the name as much as anything. But his other labels, Kung Fu Girl and Boom Boom, disappointed. Hope your bottle was good.
@hscottk
Barely a “pffft” when I opened it, so I was a little nervous but it seemed surprisingly fresh. Bursting with red and yellow apple flavors, a hint of red berries and a somewhat creamy mouthfeel. Didn’t really get those tertiary notes but feel like I did last time we drank one of these, so there may be some bottle variation.
@karenhynes
Pot roasted chicken and potatoes with a kind of parsley. Chimichury sauce. Hate to see you drinking alone Karen and I love that bottle of WS!
Last night we had our second last bottle from Expressions. @WineDavid59 and @WCCWineGirl need to get them back here if they still exist!
2011 Expression Pinot Noir 44° Roserock Vineyard
@klezman
I shared my second last bottle with you and your work colleague a few years ago! Still holding the last bottle. Fully agree that WD needs to get them back for another offer!
Eh, I’ve been traveling around a bit last couple of weeks nothing much exciting…1/2 bottle of this in a hotel tonight middle of nowhere Indiana watching my Illini lose…quite tasty though in a primary sort of way
@hscottk Outstanding! Softer than I usually think of a Sangiovese. We kept coming back for more. There must be something about Amador winemakers because the only other label we consistently feel this way about is SH. Looking forward to trying the “pure” sangios.
@klezman
Costco close out; curious if I wanted additional bottles as I’ve rather liked some earlier from GO. This one needs additional time, even after six hours in the glass.
@danandlisa
With talk like that I might not be here for long! I would throw myself on a sword for crispy duck skin would you do that for halibut? and thanks!
@ScottW58 I managed to not get any corned beef this year. Oh well. I was trying to find one that had a smaller percentage of “solution” than 25% or so. Where’d you procure it?
@klezman@ScottW58 two comments… looks tasty and I’ve never used a pressure cooker or instapot thingy ever in my getting old life…also nice bottle (so three comments)
@kaolis@klezman
It’s a great tool if you have a cheap ass cut of meat like a store bought corned beef and or would like to get it done in a short amount of time which is always nice in my old age
@kaolis@klezman
Nope a long 10 to 15 hour brisket cook in the smoker is one of the great joys in life! I would prefer to croak after the cook but if that’s not possible dying while doing something I enjoy I’m okay with that. But I’m not doing that with a little piece of corned beef!
@klezman I feel very fortunate to have so many bottles of Wellington wine in the basement, thanks to @winedavid59. It’s my last Morgan Ranch tri tip steak from a 2024 Berserker Day box, cooked on the grill even though it was 30F here last night.
The Samoas (aka Caramel deLites) Girl Scout cookies were the inspiration for this beer, and it hits the nail on the head. It’s 10% abv, so not the kind of beer you guzzle down. One 12oz bottle is sufficient and makes for a nice dessert to sip on.
Last night we got Pizzeria Sei and drank 2013 Red Newt Cellars Gewürztraminer Curry Creek Vineyards
A bit less acidic than ideal and slightly off dry. Went well with the pizza but not the salad.
Monday’s deal; rat bottle. With Flannery hanger kabobs. Will be looking at the deal as the wine is nice. The hanger, a game time add to the menu given the wine, and always excellent.
@pjmartin Great picture…yummy meal, polka dot wine glass, dishes piled up in the sink, kid’s booklet on the table. Now, that’s America!!! Thanks for sharing.
@chipgreen@jmdavidson1@pjmartin Oh yeah, the Mikasa. We broke the polka dotted one in the set a while back, and the current product isn’t quite the same.
molarchae was out of town for my birthday so it’s fancy steak at home night! Flannery 90-day aged porterhouse. Some shrimp on the grill. Asparagus, too.
1980 Johnson Turnbull Cabernet Sauvignon
@jmdavidson1 That was earlier this week. She’s back now! I may be a carnivore but a 32-ish oz. porterhouse is a bit much for me to take down solo.
My actual birthday she had friends spirit me away, and drinks ended up being a beer and then a whiskey. Still, none too shabby.
@chipgreen@kaolis Nope, didn’t suck at all. The beef was really funky - much more so than the other 90-day porterhouse I had from Flannery. It was a very interesting and enjoyable experience but it’s not for the everyday. It’s less obviously beefy.
The wine was great. Funky at first, lots of fruit and herbs and stuff as it aired out. Didn’t decline before we finished it. What more could I want?
@klezman That was hers. Beautiful golden color, as you can see. Tough pair for me with the tercero first. Will need to revisit, but the sip I had was pretty damn tasty and solid, no age or storage issues.
Greetings from Cordoba, where we had the pleasure of setting the clocks back this morning. That makes two hours’ sleep I’ve lost this month, and I’d like to get them back please. OTOH, it’s 8:30 pm and there’s still plenty of daylight left, I guess that’s the upside. Daylight Tourism Time.
Let’s see how the pics from this afternoon’s lunch turn out. Using my little camera this trip, instead of the phone. Contemporary takes on classic Andalusian dishes and ingredients.
In order of appearance: a nice Rose Cava, tempura hake in green curry with green stuff and pork belly with sauerkraut and caramelized (super cooked-down) apple, and a magic lemon dessert. Apps and bread not pictured.
BTW, I looked up olive oil butter, and found a recipe, I’m going to try it when we get back. You just freeze the olive oil in a pan, scrape it off the pan and then whip it with a little water. This place clearly used top quality EVOO, or AOVE as it’s called here.
@ScottW58 Here ya go, Scott. Too many food pics and too few of wine for this site. But for your viewing pleasure, please enjoy my series, “Ventresca de Atún Rojo”.
@InFrom
Oh man looking at the restaurant menu looks like you found a real gem thanks for the pics! Taking notes just in case we go that way on our trip to Spain next year.
@ScottW58 I’ve been compiling lists from some food lovers on other sites, and they have pointed me to some winners, this being one of them. I learned about those places in Malaga and Granada from them too. You will be in heaven with the fish here – the fresh, the canned, the pickled, the salted – what am I forgetting?
Besides a bunch of places all around Andalusia, I looked at a stupid number of restaurants in Madrid for our one night there.
A peasant meal with a peasant Bordeaux, pasta, diced potatoes, green onion and frozen peas with a half ton of pecorino cheese. Woof a lot of green stuff!
@ScottW58 Nice. Anything with a pile of pecorino is a winner in my books!
Went to Costco the other day and they were completely out of Reggiano. I couldn’t believe it.
Y’all are killing it, bringing up the rear here… looks like heck but hey…fresh pasta, local sausage, whipped a little sauce, getting to the end of last summer’s maters
2018 Scott Harvey mtn Barbera with eggplant rollitini pizza.
Chicken thighs and Noceto Frivolo.
@kawichris650
Used to be a Frivolo member; for SWMBO
@kawichris650
Chicken looks delicious!
Din Tai Fung and 2013 Tablas Creek Esprit de Tablas Blanc
Went well with honey garlic pork tenderloin.
Veal…stuff…
@kaolis
Oooh, nice. How was that Lachaux? I had a ‘14 a few months back and it was beautiful
@chefjess Alive and well but quite honestly a bit more on the modern and fruit forward style than I was expecting, not that I have a lot of experience with them
Chunk of green chile chuck roast…
2016 Kendric Vineyards Sangiovese Reward Ranch
tomato and somewhat spicy meat pasta sauce,
This did well
@chipgreen That’s an old WW offer.
Do I need to find the bottle soon?
@rjquillin
Surprisingly, no… but also, yes! It is drinking beautifully right now.
@chipgreen @rjquillin
The real question is…
Can he even find it?
@chipgreen @kawichris650
Harsh, but also all too likely a fact.
I know where it’s ~supposed~ to be…
I’m a little behind. Wed wine dinner last week. There were a few more food pics, but loading these pics/captions on a phone is still challenging with my eye surgery/vision issues
@chefjess Well, they all look great!
@chefjess
Yum! Looks like Sojourn totally redesigned their labels?
@chefjess @chipgreen Yeah, I’ve noticed that on the WTSO offers, too.
Those pizzas look good too. When you make it to LA you need to stop by and check out Pizzeria Sei.
@chipgreen @klezman @rjquillin
There’s a guy in our Wed dinner group who loves Sojourn so I introduced him to WTSO a few weeks ago. He’s been buying up a storm. We’ll start seeing the purchases soon.
All the bottles last week were lovely. A lot of times there’s at least one that leaves something to be desired but we had a great showing and all paired beautifully with the food
@chefjess @chipgreen
Didn’t they undergo a change of something, ownership? a few years back.
Happy birthday to molarchae with bone marrow, dry aged steak, and 2013 Bedrock Wine Co. Syrah Alder Springs Vineyard
@klezman Happy Birthday to molarchae!
@klezman
Yum!!!
Happy birthday to Molarchae!
@klezman
@kawichris650 @klezman
Cheers to molarchae!
@chipgreen @kawichris650 @klezman Love me a bit of marrow
Happy Wednesday!
Very nice after 90 minutes in the glass.
BD16 purchase. The blueberry was unmistakable.
@msten
Do tell…
Just received mine this week, I think, or was it last week?
@msten @rjquillin Yeah, how was it? That was the first offer I went in on.
@msten
It was a pleasant dry red wine. Very smooth, medium body, blueberry predominant aroma and palate, faint tannins. After 30 minutes in the glass a little spice of some sort. I read reviews of bringing it to a blind tasting and playing “guess the varietal”, though that might be fun I plan to serve unblinded and enjoy it for what it is, a well made dry blueberry wine. Something a little different. Probably serve with pork tenderloin.
An old BD purchase, with steak & chicken stir fry, jasmine rice, and spring rolls.
@chipgreen Their stuff was good. Too bad they shut down.
@chipgreen Tell me it was doing well.
I’ve got some '13 and '14 I need to get after.
@rjquillin
Yes, it was. Very little aging with the screw cap.
Falesco Friday. And/or French Silk Friday.
Pie is from Baker’s Square, we still have a couple of them in OH!
@chipgreen I loved their French Silk pie (back before my keto days…).
Still behind on my pics. March blind tasting on Monday. Beautiful wines
@chefjess well that didn’t suck is my guess
@chefjess
Wowza! How was the Mouton Rotschild? Also, how did those older bottles compare to the newer ones?
@chefjess Nice, with the three Bartons with a few intervening years. How were those?
@rjquillin @kaolis @chipgreen
Didn’t suck. The wines were fresh and beautiful. Amazing that the fruit hadn’t faded, yet the tertiary notes still came through. The Mouton tasted much younger than its age. The Barton’s got better with age. We guessed 2005 instead of 2004, then 1996, but no one guessed 1990. These have decades of life left.
duck, Anson Mills Pencil Cob grits, a little caprese salad in the background
@kaolis
Looks delicious!
@kaolis and such presentation as well…
@CorTot
What did you think of the Clos LaChance?
@chipgreen meh…
Perfectly drinkable cheaper Cabernet, not much structure but really no major flaws either.
rib tips in the smoker, a little cast iron mac and cheese
@kaolis
Love ribs and rib tips but wow, that mac ‘n’ cheese! Is there a recipe you can share?
@chipgreen Oh man, just a wing and a prayer double basic I have no idea what I did…roux, 1/2 & 1/2, Velveeta, shredded some cheddar, butter…so no help sir
@kaolis
Haha, ok thanks. It looks amazing!
@chipgreen @kaolis
Velveeta; I grew up on that stuff.
Can’t remember the last time any was even in the house.
@chipgreen @kaolis @rjquillin One way to get that same melty texture is to put in sodium citrate as an emulsifier/stabilizer. It works wonders.
Breakfast… it’s what’s for dinner! 2005 WineSmith Faux Chablis w/bacon, egg & cheese Sammy and home fries.
@chipgreen I love breakfast for dinner. Yumm!
We usually eat our “main” meal at lunch time. Picked up a porterhouse, pulled out a 2020 Kirkland Napa CS Suscol Vineyard (noticed that the 2021 got high praises on the Costco Wine Blog).
This one was very tasty (from what little I could taste). Along with grilled onions
and (not shown) green stuff, asparagus, and (zero carb) toast. Nice lunch (with a nice view) in 80°F weather. 
Happy Wednesday!
2014 Holdredge Pinot Noir Shaken Not Stirred, Russian River Valley
2021 Denier-Handal Viognier Blend
Random bottle while I was browsing boxes in the cellar.
No idea where it came from
2013 Jean-Luc Colombo Cornas La Louvée
@rjquillin
A Colombo mystery wine?
@chipgreen
Dunno, just digging around and there were six bottles, five paper wrapped, one not, in a shipper.
I grabbed the not.
@chipgreen @rjquillin We were actually watching an episode when you posted.
Caymus California Cabernet
Gotta love that Mega Purple!
Last Sat afternoon. With burgers
@chefjess You taste more top notch wines in one afternoon than I drink in a year!
@chefjess @klezman That’s for sure
@chefjess @kaolis @klezman
Those burgers were sure experiencing some elevated company with those bottles.
@kaolis @klezman @rjquillin
The friend who was hosting wanted burgers from a certain place so they were pre-ordered earlier in the day, picked up approx. 2 hours in, and were delicious. I have to say palate fatigue is real. Even with small pours, it was difficult to discern nuances as the evening went on. Unfortunately, that happens too often since we each bring not just one, but a few fantastic bottles to share at each gathering. We also have a rule that the guests get to pick one bottle from the cellar of the host. Typically the parameters are simply no infanticide
Morgan Ranch strip, parred some taters then fried in duck fat, green stuff is last season fresh peas still doing well…375ml on the vino
@kaolis that steak looks amazing!
@karenhynes Nice… I’ve been tempted on the Casino Mine Ranch but haven’t pulled the trigger
Took molarchae to a new omakase place near us for birthday dinner last night. Took a 2015 DeLong Marlène Extra Brut Pinot Noir Esprit Nature.
Contrary to what the name suggests, it’s got 4.5 g/l dosage. It went really well with the sushi, too.
2022 Domaine Clos des Rocs Pouilly-Loché Clos des Rocs
2015 K Vintners “Powerline” Syrah, w/beef short ribs, polenta, roasted carrots and a side of beer cheese soup.
@chipgreen We really enjoyed their syrah that I believe we got from ww and, frankly, ordered for the name as much as anything. But his other labels, Kung Fu Girl and Boom Boom, disappointed. Hope your bottle was good.
@chipgreen Looks good, reminds me I haven’t fried up any polenta or grits in a forever. Easy button = pick up a tube of polenta
Today’s brunch - a local Rosé w/Mississippi Mud potatoes.
@chipgreen
I’ve never heard of Mississippi Mud potatoes, but it looks delicious!
@kawichris650
I never had either. Just a [random recipe] I stumbled onto on the interwebz. They are tasty.
24 oz Flannery ribeye
@msten that’s the good stuff!
@rjquillin
Damn!
With sauerkraut balls. Great pairing!
@davirom Looks familiar.
I was just a day early, and forgot to pick up the Guinness.
Put some raisins or cranberries in the loaf next time.
@rjquillin The recipe called for currants but we decided against. We had cabbage though!
@chipgreen How was the Iron Horse? Past its prime? Showing any tertiary, nutty flavors?
@hscottk
Barely a “pffft” when I opened it, so I was a little nervous but it seemed surprisingly fresh. Bursting with red and yellow apple flavors, a hint of red berries and a somewhat creamy mouthfeel. Didn’t really get those tertiary notes but feel like I did last time we drank one of these, so there may be some bottle variation.
Way too young, but fun anyway. Along side a NV Gardet Champagne.
@radiolysis Nice! Where’d you find that?
@klezman Looks like it was the Random Cabernet from Napa mystery case from here, last July.
Great night. With fried chicken, sushi, and French pastries
@chefjess
That night seems like quite the rare opportunity!
(Sorry, I couldn’t help it.)
@chefjess If I knew you better, I’d say you suck! ha!!
Happy Wednesday!
With ziti & marinara
2021 Once & Future Palisades Vineyard Petite Sirah
Young, but damn this is delicious.
Where are all my drinking buddies tonight? Drunk on basketball??
My brackets are a hot mess!!
Last night I opened a TyTanium and a Fifth Moon Chenin Blanc. Both yum!
@karenhynes
and I love that bottle of WS!
Pot roasted chicken and potatoes with a kind of parsley. Chimichury sauce. Hate to see you drinking alone Karen
@ScottW58 looks delicious!!!
@karenhynes @ScottW58 Excellent looking stuff all around!
@karenhynes @ScottW58
Welcome back! I was getting worried about you…
@chipgreen @karenhynes @ScottW58 what vintage of the TyT? I have a few 18s I haven’t tried. Curious when might be a good time to pop one.
@chipgreen @hscottk @karenhynes @ScottW58 Those age reasonably well. I wouldn’t hesitate to go 10-12 years.
@chipgreen @hscottk @ScottW58
I am almost certain it was a 2019 TyT. Really good, but no need to rush.
2020 J. Dusi The Other Brother from an earlier CS offer. Yumm. Wish I’d gotten a case of 2021.
Last night we had our second last bottle from Expressions. @WineDavid59 and @WCCWineGirl need to get them back here if they still exist!
2011 Expression Pinot Noir 44° Roserock Vineyard
@klezman I recall those, purchased a few, long gone
@klezman
I shared my second last bottle with you and your work colleague a few years ago! Still holding the last bottle. Fully agree that WD needs to get them back for another offer!
@chipgreen @klezman I’m thinking not in biz anymore but could be wrong
@chipgreen @kaolis @klezman
Looks like '17 was their last vintage, recorded in CT.
@chipgreen that was a fun evening! Would love to do it again one of these days!
That colleague didn’t last long, unfortunately.
Eh, I’ve been traveling around a bit last couple of weeks nothing much exciting…1/2 bottle of this in a hotel tonight middle of nowhere Indiana watching my Illini lose…quite tasty though in a primary sort of way
Just rolled into Traverse City, MI. Will be checking out some wineries in the area. Looking forward to trying some Leelanu Peninsula Rieslings.
NV Noceto Rosso from the recent offer.
@davirom what did you think? It appears to be a different blend/style/price point from the Rosso they offered years ago.
@hscottk Outstanding! Softer than I usually think of a Sangiovese. We kept coming back for more. There must be something about Amador winemakers because the only other label we consistently feel this way about is SH. Looking forward to trying the “pure” sangios.
2010 WineSmith Cab Franc w/ a slice of pepp.
Flannery, pencil cob grits & some stir-fry.
Pic makes it look medium, it wasn’t.
@rjquillin since when do you drink wine that’s not old enough to drink itself?
@klezman
Costco close out; curious if I wanted additional bottles as I’ve rather liked some earlier from GO. This one needs additional time, even after six hours in the glass.
@klezman @rjquillin umm pretty much every time he posts wine in this thread
A week or so ago? Creamy garlic chicken with polenta and a grande Siecle, a blend of 07,08 and 12 vintages.
Is there anything better in the world than crispy duck skin?!?! And my pilaf ain’t bad either
@ScottW58 Yes, Halibut fish n chips beats crispy duck skin. Rice looks great, especially with fresh halibut
Glad to see you here.
@danandlisa
and thanks!
With talk like that I might not be here for long! I would throw myself on a sword for crispy duck skin would you do that for halibut?
@ScottW58 You know the answer to that question, my friend. Yes, gladly, as long as it is freshly caught.
@danandlisa @ScottW58 I’m with Scott…crispy duck skin is one of those delightful indulgences. Fish…meh…except smoked salmon.
@klezman @ScottW58 I don’t like salmon or duck, but my husband does. I love halibut, rockfish, and grilled prawns. I also love crispy potatoes.
@danandlisa @ScottW58 I do love me some shrimp and crispy potatoes
@klezman @ScottW58 I can work with that.
@danandlisa @klezman @ScottW58 Interesting conversation…but crispy duck wins!
@kaolis @klezman @ScottW58 For you yes, for me, heck no.
@danandlisa @kaolis @klezman
2018 C.V.N.E. (Compañía Vinícola del Norte de España) Rioja Cune Gran Reserva
with something resembling red pasta
With buttered and parmed orzo and a little fresh basil for green stuff
@kaolis
Hell yes!
@kaolis You do the wrap?
Nice stuffing, and color; pink, as it should be.
Better late than never and all I can say is if your not cooking your corned beef in a pressure cooker why bother! Plenty of green stuff in the potato.
@ScottW58 I managed to not get any corned beef this year. Oh well. I was trying to find one that had a smaller percentage of “solution” than 25% or so. Where’d you procure it?
@klezman @ScottW58 two comments… looks tasty and I’ve never used a pressure cooker or instapot thingy ever in my getting old life…also nice bottle (so three comments)
@klezman
Costco I always rinse mine and soak in water to pull out some of the cheap spices then hit with my corned beef spices. Works for me
@ScottW58 Yeah, I’ve done that to make pastrami. Makes sense for corned beef too, if you’re not going with the traditional boil.
@kaolis @klezman
It’s a great tool if you have a cheap ass cut of meat like a store bought corned beef and or would like to get it done in a short amount of time which is always nice in my old age
@kaolis @ScottW58 You saying you’re worried you’re going to croak during a long brisket cook?
@kaolis @klezman
Nope a long 10 to 15 hour brisket cook in the smoker is one of the great joys in life! I would prefer to croak after the cook but if that’s not possible dying while doing something I enjoy I’m okay with that. But I’m not doing that with a little piece of corned beef!
Ahhh, I did well today, without even thinking about the day of the week.
Criolla Port, Sonoma Valley (NV)
I forgot to post this yesterday,
2013 Wellington Cabernet Sauvignon Sonoma County
@catcoland It’s amazing how his “basic” bottle was always so good, eh?
Nice looking steak. Zabuton?
@klezman I feel very fortunate to have so many bottles of Wellington wine in the basement, thanks to @winedavid59. It’s my last Morgan Ranch tri tip steak from a 2024 Berserker Day box, cooked on the grill even though it was 30F here last night.
@catcoland @Winedavid59 Cold weather grilling is the best.
@catcoland @klezman @Winedavid59 yum…I’m getting soft, cold weather grilling used to be -10F, now it’s +64F ha!
@catcoland
Catbernet
The Samoas (aka Caramel deLites) Girl Scout cookies were the inspiration for this beer, and it hits the nail on the head. It’s 10% abv, so not the kind of beer you guzzle down. One 12oz bottle is sufficient and makes for a nice dessert to sip on.
@kawichris650
Clearly one is not sufficient. Let me have “Samoa This”!
2020 Once & Future Wine Zinfandel Frank’s Block Teldeschi Vineyard
@jmdavidson1
Drooling over here!!
@jmdavidson1 @karenhynes Now that’s the kind of creature from the sea stuff that I can get into!
2013 Scherrer Syrah. This wine is singing! They were good to start with and only better with some age.
Blobby patty…
Went to the game with the girls good times! So lots of crap and cheap beer is our tradition.
Last night we got Pizzeria Sei and drank 2013 Red Newt Cellars Gewürztraminer Curry Creek Vineyards
A bit less acidic than ideal and slightly off dry. Went well with the pizza but not the salad.
Monday’s deal; rat bottle. With Flannery hanger kabobs. Will be looking at the deal as the wine is nice. The hanger, a game time add to the menu given the wine, and always excellent.
@pjmartin Great picture…yummy meal, polka dot wine glass, dishes piled up in the sink, kid’s booklet on the table. Now, that’s America!!! Thanks for sharing.
@jmdavidson1 @pjmartin
In PJ’s defense, those dishes appear to be washed and piled next to the sink. I think we have those same wine glasses.
@chipgreen @jmdavidson1 @pjmartin Oh yeah, the Mikasa. We broke the polka dotted one in the set a while back, and the current product isn’t quite the same.
@chipgreen @pjmartin Nothing needs to be defended. It’s a great picture.
@chipgreen @jmdavidson1 The dishes are washed and on the drying mat. That’s rule ONE for my Bride.
molarchae was out of town for my birthday so it’s fancy steak at home night! Flannery 90-day aged porterhouse. Some shrimp on the grill. Asparagus, too.
1980 Johnson Turnbull Cabernet Sauvignon
@klezman Which is older - you or the wine? Btw, Happy Birthday!
@klezman Sounds like it was a H. B’day., even without +1. Cheers!!!
@klezman
@jmdavidson1 That was earlier this week. She’s back now! I may be a carnivore but a 32-ish oz. porterhouse is a bit much for me to take down solo.
My actual birthday she had friends spirit me away, and drinks ended up being a beer and then a whiskey. Still, none too shabby.
@klezman
Cheers to you!
@chipgreen @klezman Well that didn’t suck I bet, never had the 90, don’t think I’ve gone beyond 60. How was the '80?
@chipgreen @kaolis Nope, didn’t suck at all. The beef was really funky - much more so than the other 90-day porterhouse I had from Flannery. It was a very interesting and enjoyable experience but it’s not for the everyday. It’s less obviously beefy.
The wine was great. Funky at first, lots of fruit and herbs and stuff as it aired out. Didn’t decline before we finished it. What more could I want?
swmbo wanted a white with the duck, and it was her B-day on the 18th we’re finally getting around to; 'nuff said?
@rjquillin Not enough said…how’s the ABC??
@klezman That was hers. Beautiful golden color, as you can see. Tough pair for me with the tercero first. Will need to revisit, but the sip I had was pretty damn tasty and solid, no age or storage issues.
Happy Duck Day!
@chipgreen interesting looking pie. Mostly meat?
@rjquillin
Crumbled sausage.
@chipgreen @rjquillin Crumbled sausage xtra sausage?
@kaolis @rjquillin
Ha, no - that’s the usual amount!
Greetings from Cordoba, where we had the pleasure of setting the clocks back this morning. That makes two hours’ sleep I’ve lost this month, and I’d like to get them back please. OTOH, it’s 8:30 pm and there’s still plenty of daylight left, I guess that’s the upside. Daylight Tourism Time.
Let’s see how the pics from this afternoon’s lunch turn out. Using my little camera this trip, instead of the phone. Contemporary takes on classic Andalusian dishes and ingredients.
In order of appearance: a nice Rose Cava, tempura hake in green curry with green stuff and pork belly with sauerkraut and caramelized (super cooked-down) apple, and a magic lemon dessert. Apps and bread not pictured.
@InFrom Charming place.
The olive oil here is off the hook. That butter-looking thing is 100% EVOO.
@InFrom
Nice!! Clearly I’m jealous and looking forward to all the tapas and food pics
@ScottW58 I’ll see what I can do.
BTW, I looked up olive oil butter, and found a recipe, I’m going to try it when we get back. You just freeze the olive oil in a pan, scrape it off the pan and then whip it with a little water. This place clearly used top quality EVOO, or AOVE as it’s called here.
@InFrom
going to try that too!
@ScottW58 Here ya go, Scott. Too many food pics and too few of wine for this site. But for your viewing pleasure, please enjoy my series, “Ventresca de Atún Rojo”.
Malaga, carpaccio
Granada, sashimi
Baeza, tartare with avocado
@InFrom
thanks for the pics! Taking notes just in case we go that way on our trip to Spain next year.
Oh man looking at the restaurant menu looks like you found a real gem
@ScottW58 I’ve been compiling lists from some food lovers on other sites, and they have pointed me to some winners, this being one of them. I learned about those places in Malaga and Granada from them too. You will be in heaven with the fish here – the fresh, the canned, the pickled, the salted – what am I forgetting?
Besides a bunch of places all around Andalusia, I looked at a stupid number of restaurants in Madrid for our one night there.
@ScottW58 Oh I forgot one in the series! So tender.
Baeza, grilled
@InFrom
keep em coming and have a great trip!
You’re killing me and I’m loving it
@InFrom @ScottW58 all that tuna looks great. Molarchae is drooling.
Meant to say, we set the clocks forward.
@InFrom
makes more sense (unless you traveled via asia); just blame it on the food coma you were likely experiencing. Lookin’ pretty fine!
@InFrom well it’s past lunchtime and maybe time for dinner in Cordoba, just saying
@InFrom @ScottW58
Everything looks great! Enjoy!
@chipgreen @InFrom @ScottW58 Does all of that fish precede a side of cow somewhere I hope!
A peasant meal with a peasant Bordeaux, pasta, diced potatoes, green onion and frozen peas with a half ton of pecorino cheese. Woof a lot of green stuff!
2:
@ScottW58 Nice. Anything with a pile of pecorino is a winner in my books!
Went to Costco the other day and they were completely out of Reggiano. I couldn’t believe it.
Y’all are killing it, bringing up the rear here… looks like heck but hey…fresh pasta, local sausage, whipped a little sauce, getting to the end of last summer’s maters
Taco Tuesday