Opened a 2019 Beau Vigne Cabernet Sauvignon Cult and passed on it while ending up with something red in the fridge … that was far better than the Cult
@klezman said Sunday at 12:26am ET
that cult might need a long time to let the fruit come into balance?
Took me awhile to get back to this, but after three days uncorked, and a few additional still in the fridge, tonight it was a decent pour. Nothing to really remember with some of the leftover hangars and trimmings, but at least not the fruit pop it was last week.
@CorTot@kaolis I see a couple of offers on the Woot forum – in this one, it seems that the payment system changed mid-offer, and the winery scrambled to make sure that people who were shut out could still buy. The good old days.
@InFrom@kaolis inspiration vineyards is a tiny winery that was a great wine.woot partner pre-Amazon purchase. Jon the owner was always very engaging and knowledgeable.
This particular wine came from Grocery outlet though. $9 a btl is a far cry from the winery’s $50 per bottle so I bought a bunch that I need to work down.
The wine is doing great but I’m not gonna hold these more than a couple more years.
@CorTot@kaolis Yes, the D’Ontspille le Black Pinot was made by David Noyes. That was the best Woot Cellars wine ever…with a couple close seconds from Ty with Blitzen, the first Vinito del Finito (Wellington), and the Toothsteijn Cab Franc.
@ScottW58 I’m pretty easy to please. Nice cut of acid/citrus but plenty of body to go along with it. Might have one more if so will sit on it for a bit.
Morgan Wagyu chunks, not sure what it is with Morgan but of the two times I’ve purchased BD offers I’ve yet to find anything satisfying; always chewy, and pricy.
The Kendric made up for them.
@rjquillin Interesting…I’ve always enjoyed the cubes. And while I haven’t explored a lot of the cuts I’m a regular buyer of the striploins, one of the finest steaks out there my humble
@davirom@kaolis@rjquillin I have to agree the regular cubes are my least favorite, the tenderloin tips are rocking good! I do love striploins and the steaks but the standing rib roast and the Picanha are maybe the best meat I have ever put in my mouth!
@chipgreen No. We were with my brother and SIL. They dictated alot of what we did and where we went. Last time we make that mistake. On our way back to chi. I’ll update the thread when I get back.
We had this the other night with various leftovers. Cheese quesadillas, corn on the cob, half of a turkey wrap and an egg roll. Last bottle of one of the wines we served at our wedding reception in 2016. Holding up surprisingly well.
@chipgreen We’ve got our 10th anniversary coming up so we’ll probably polish off the last bottle of 2013 Wellington Duchess that we served. Maybe a bottle of Harvest Moon also.
@chipgreen@ScottW58 That looks delicious. Heitz makes a Trailside Vineyard, or made one. Looks like maybe Heitz no longer sources and this is a new endeavor?
@chipgreen@ScottW58 duck is a bit of work but it’s easy.
We buy whole duck from the Chinese grocery. Then I separate the breasts and bone them. They get seared properly.
The rest get roasted. And they’re pretty resilient to timing, so it’s less stressful than something like a chicken where it turns into sawdust of you overcook it.
@chipgreen@kaolis
Correct, Jeremy Seysses (Dujac) and another guy decided they wanted to make Napa cab. So because I have more money than brains I decided I would try the first offering. Tight as hell but I think it will be great?
@chipgreen It turned out to be a fine pairing. The wine is dry and not heavily fruity, a little tart – I’d opened it to have with red-sauce pasta the night before. Ordinarily I’d want something a little richer and sweeter with roast chicken thighs and caramelized veg, but this dish was finished with lemon juice and capers (which made it very very yum), so having a slightly acidic wine worked.
I grilled some steaks from Costco last night for dinner (forgot to take a photo). Some enablers here convinced me to make fondant potatoes and man are those good! Dessert was a lemon raspberry bundt cake (also from Costco).
rjquillin said Sunday
Took me awhile to get back to this, but after three days uncorked, and a few additional still in the fridge, tonight it was a decent pour. Nothing to really remember with some of the leftover hangars and trimmings, but at least not the fruit pop it was last week.
Parbake from up the road
@CorTot Wasn’t there some woot pinot from Inspiration?
@CorTot @kaolis I remember a mix.
@CorTot @kaolis I see a couple of offers on the Woot forum – in this one, it seems that the payment system changed mid-offer, and the winery scrambled to make sure that people who were shut out could still buy. The good old days.
@kaolis I think that was crafted by David Noyes who was Wellingtons assistant winemaker.
@InFrom @kaolis inspiration vineyards is a tiny winery that was a great wine.woot partner pre-Amazon purchase. Jon the owner was always very engaging and knowledgeable.
This particular wine came from Grocery outlet though. $9 a btl is a far cry from the winery’s $50 per bottle so I bought a bunch that I need to work down.
The wine is doing great but I’m not gonna hold these more than a couple more years.
@CorTot @kaolis Yes, the D’Ontspille le Black Pinot was made by David Noyes. That was the best Woot Cellars wine ever…with a couple close seconds from Ty with Blitzen, the first Vinito del Finito (Wellington), and the Toothsteijn Cab Franc.
'17 on the vino…
@kaolis
Man Bouchard makes a whole lot of different wines! How is that one? Food looks delicious
@ScottW58 I’m pretty easy to please. Nice cut of acid/citrus but plenty of body to go along with it. Might have one more if so will sit on it for a bit.
@kaolis I need to make something like that to go with a nice bottle or two of white Burg that I’ve got waiting in the queue. Good idea!
@klezman nice match for sure
With assorted takeout barbecue-esque items.
Gard CS with Shepherds pie.
Morgan Wagyu chunks, not sure what it is with Morgan but of the two times I’ve purchased BD offers I’ve yet to find anything satisfying; always chewy, and pricy.
The Kendric made up for them.
@rjquillin Interesting…I’ve always enjoyed the cubes. And while I haven’t explored a lot of the cuts I’m a regular buyer of the striploins, one of the finest steaks out there my humble
@rjquillin Agree on the MR in general. We prefer to cube hangers for kabobs.
@davirom @kaolis
Yeah, I’d like to like them, but…
@davirom @kaolis @rjquillin I have to agree the regular cubes are my least favorite, the tenderloin tips are rocking good! I do love striploins and the steaks but the standing rib roast and the Picanha are maybe the best meat I have ever put in my mouth!
@jmdavidson1 Nice used to love the
Chaleur, how was it?
@jmdavidson1
Did you hit Dusted Valley?
@chipgreen No. We were with my brother and SIL. They dictated alot of what we did and where we went. Last time we make that mistake. On our way back to chi. I’ll update the thread when I get back.
Sake and Japanese whisky. And sushi. Good stuff all around.
@klezman I need to expand my horizons
@kaolis be sure to try some namazake if/when you do. Keeps so much more of the aromatics!
Scored a few more claws, mystery meat from bottom of freezer probably should have stayed a mystery…
Some enabler here made me get some Mangalitsa chops (oh man!) and other stuff.
@ScottW58 So that makes two enablers, gots to try them chops… how’s the vino, a baby I assume…and your “stuff” looks tasty as well
@kaolis
Yes still young, the tannin still a bit sticky but very delicious! These chops tho will make you believe in God
@kaolis @ScottW58 better than Campo Grande?
@ScottW58 Those Yorkshire Puddings look unbelievably good!
@kaolis @klezman
Not sure they can compare, CG does not sell pork chops and different pig. That being said I will happily eat both.
@klezman @ScottW58 That was going to be my guess, same animal but different animals. Which reminds me I have a CG four rib rack in the freezer
@kaolis @klezman always a good choice
If only to put May back on top of April…
We had this the other night with various leftovers. Cheese quesadillas, corn on the cob, half of a turkey wrap and an egg roll. Last bottle of one of the wines we served at our wedding reception in 2016. Holding up surprisingly well.
@chipgreen We’ve got our 10th anniversary coming up so we’ll probably polish off the last bottle of 2013 Wellington Duchess that we served. Maybe a bottle of Harvest Moon also.
@klezman
Happy early Anniversary!
@chipgreen @klezman Congrats! and that’s quite the buffet
Well def bringing up the rear in pork chop wars…a lowly Duroc (it rendered most of that fat) tossed on the grill with stuff
@kaolis
Duroc is great imho. Had some in Oregon on our last trip.
Cheese & crackers with Goat Bubbles on the deck.
@chipgreen where the hell have you been Chip? Nice spreads all around, your friends are lucky to have you
@chipgreen How are the Goat Bubbles? K&L is blowing some out…
@klezman
Very enjoyable, especially with the food.
Wednesday night sounds like a good night for Confit duck and cheesy polenta and a new wine I wanted to try
@ScottW58
Looks great! I have been meaning to make some polenta. Maybe someday I will graduate to duck.
@chipgreen @ScottW58 That looks delicious. Heitz makes a Trailside Vineyard, or made one. Looks like maybe Heitz no longer sources and this is a new endeavor?
@chipgreen @ScottW58 duck is a bit of work but it’s easy.
We buy whole duck from the Chinese grocery. Then I separate the breasts and bone them. They get seared properly.
The rest get roasted. And they’re pretty resilient to timing, so it’s less stressful than something like a chicken where it turns into sawdust of you overcook it.
@chipgreen @kaolis
Correct, Jeremy Seysses (Dujac) and another guy decided they wanted to make Napa cab. So because I have more money than brains I decided I would try the first offering. Tight as hell but I think it will be great?
Monday night. Welcome white, toasting wine, three blind flights (right bank/left bank), dessert wine. Chicken mole, tenderloin, and cheese course
@chefjess Love the Chateau Gloria!
Finished up a 2022 Prima Materia Barbera from BD, and tried out a chicken thigh recipe from the NYT. It was a winner, winner.
@InFrom
Looks so savory!
How was the pairing with Barbera?
@chipgreen @InFrom Does look tasty
@chipgreen It turned out to be a fine pairing. The wine is dry and not heavily fruity, a little tart – I’d opened it to have with red-sauce pasta the night before. Ordinarily I’d want something a little richer and sweeter with roast chicken thighs and caramelized veg, but this dish was finished with lemon juice and capers (which made it very very yum), so having a slightly acidic wine worked.
I grilled some steaks from Costco last night for dinner (forgot to take a photo). Some enablers here convinced me to make fondant potatoes and man are those good!
Dessert was a lemon raspberry bundt cake (also from Costco).
@kawichris650
Lol well done!
@kawichris650 @ScottW58 fondant or bust!
J Dusi…The other brother red blend with baked ziti…very nice!