a tad of spicy flank…recent sips another 2016 Bedrock syrah, a 2018 Bedrock syrah, 2017 Bedrock OVZ, 2017 Keiser Family cab, 2021 Keenan chard, 2018 Cave Dog…been a little busy and a little travel…need to step it up…ha!
Yeah, no. Started off as “fine”. Then it tasted like old beer. Then it tasted like nothing. Not worth it. Got it as a blind-bag at a fundraiser, so i’ll think they’re doing great things with my money instead of buying great wine.
@rjquillin i really want to try more sake, but i really have no idea where to start. I feel overwhelmed trying to read labels, i know the absolute basics “junmai vs not”, but i don’t even know what that practically means for the final product.
i suppose i should just find a place that has sake flights, pony up some money, and try everything.
Or have a wine-adjacent sake Casemates party at my house and make sure you’re invited.
@radiolysis@rjquillin in my relatively limited experience, you’re not going to find as distinct a difference based on the classifications as you might expect. The biggest questions for me are whether it’s nigori, full strength (genshu), and unpasteurized (nama). And of course the SMV.
@klezman@radiolysis@rjquillin From my visits to Japan (on business, but in Japan that seems to equate with dining and drinking), I found that I FAR preferred saki cold over warm (which is what my manager first had me try).
@radiolysis@rjquillin I ran a sake and Japanese whiskey tasting a few months ago and got to brush up on some of these things. I also got to try a bunch of namazake at a brewery in Toronto when I was there in April and it’s a world apart from the pasteurized stuff.
Fake champagne with real breakfast food. Baked bacon, air-fried hash brown patties and cheese omelettes. I thought it was the Pinot Meunier that gave it a unique flavor profile, turns out it was some unknown Spanish grape(s), lol. For $29/bottle, I am not mad about it. In fact, I kind of like the novelty aspect. Honeycrisp apple palate. Not very complex but still enjoyable.
2016 e11even Wines Petit Verdot Curtis Vineyard. Smells great, waiting for the BBQ order to show up. Beautiful dark red, and the first little sip is smooth, fruity but not sweet. No pics tonight, sorry.
@rjquillin Pink Variegated Eureka Lemon… a little milder/less acidic than a conventional lemon. We’ve a small tree a few years old, container. A little fruit last year, this year it kicked up a notch.
@InFrom@kawichris650@rjquillin Here’s a link to the DIY how-to. There’s a link to the cheapy helix in the comments. Total under $20. I haven’t tried it.
@davirom@InFrom@kawichris650@rjquillin it was born simply out of not wanting to spend $125+ on the patented thing. The Chinese knock off is with the $35 or so it cost me.
@davirom@InFrom@kaolis@kawichris650@rjquillin the Ah-so works well until you’re at a gathering and it pushes the cork into the wine, spraying precious liquid up to the ceiling. Ask me how I know
Our actual Anniversary yesterday. Amish country getaway was early due to… circumstances!
Our favorite restaurant in the Portage Lakes, LaLa’s. Brussel sprouts app, followed by blue cheese crusted filet with whipped potatoes. Then a stop at Akron’s best ice cream stand. Throwback pic of my lovely bride. Notice the cork and grapes in the flower arrangement!
2022 Earthquake Zinfandel.
OK, but not nearly as good as usual. Most vintages (are all the same) and one of our favorites. No tasting notes on CT for the 2022
2022 was reportedly not a good year for CA Reds.
Tonight I did the cooking…
Flannery New York’s with some Anson-Mills blue grits and sides.
The Welly is doing fine at 18, surprisingly little sediment.
Even swmbo liked it; there’s hope after all.
@chipgreen
I really need to get after these, as I loose memory of what the one before was like, and I suck at notes.
I was really looking for an '04, but ended up with this; and it was, in general terms, quite tasty. No flaws I could detect, well balanced and showing some age with no need to hurry. Checking CT notes, I’d agree with them all; many from well known names here.
This is the “bottle of collectable Woot Cellars wine (mainly for display purposes, it’s been a while)” that came with my order from the Mystery Warehouse Wine Cleanout Part II back in May.
Opened a couple of nights ago, it was freaking awesome! I was expecting the worst, but this Castoro Cellars-produced juice (Paso Robles), probably a chaotic red blend of 5-10 varieties, delivered! Anyway, thanks for the surprise!
@baldwino0 the woot Cellars wines always needed a few years to come together IMO. Not surprised many of them are at peak or maybe a bit past around now.
@klezman It was just such a pleasant surprise that this 10 years+ vintage (aged so well in the warehouse), a cheap “gimmick” wine, was packed with character and flavor, and not old at all.
2013 Bootleg Red Blend, Cab Sauv, Zin, PS, Merlot, PV, etc. Got it at Winebid some time ago…$20+ exorbitant fees & shipping.
With Beef Enciladas w/ homemade enchilada sauce and Brussels Sprouts sauteed with onion, garlic and a little parmesan.
CT gives it 91 - 93 pts. I thought it was very good.
SWMBO gives it a thumbs down! I finished hers.
Gonna have to hook her up with some homemade Limoncello later.
@rjquillin
I have an '08, two '09s, three '10s after tonight, and three '12s. Are they still around? Loved this Bennett Valley Grenache! Better as it opened up, plenty of fruit but also earthy, with velvety tannins.
this seemed a bit off, and a few days in the fridge confirmed it. The cork broke off when I opened it leaving about 7~10 mm in the neck I had to dig out.
Tonight I opened it’s sister, been living in the same styro it shipped in. This time I started with an AhSo and it was pushing the cork down the neck so I switched to the Durand. Using the screw was even a challenge as the cork twisted and I couldn’t get full engagement, but the tines and screw did extract it intact. Penetration was about 30 ~ 40%.
MUCH better.
With some Costco ribs, broccoli and smashed taters, and pickled beets for a contrasting color.
I think that first one is probably only the second or third skunked bottle I’ve opened from Peter. That case still has a couple of '13 CS, PV and CF. Hoping they fare better than the one Malbec.
@InFrom Well, not only did my bride give me the evil eye at sip one, my Gabriel Glas, which the wine was in, exploded in my hand while washing this morning…
@CorTot@hscottk
Looking back a bit more, I see the '05 last Christmas and a '13 on 2023-11-25. The '13 was way young and the '05 served well where I commented bottle still retaining fruit and well balanced with acids and tannins and thought good for 5+ more years.
I’m still waiting for a good reason to uncork a '91 3L
Perhaps a Wellington only gathering…
@chipgreen The Prosecco had a fabulous nose; the Abstract was good, but a little harsher than I recall; the Advice from John Merlot I hadn’t had, and it was very good; and the 8 Years in the Desert was not a dessert wine…drinking it with a delicious cheesecake was a mistake. The food was very good; wish they’d served more of the Mushroom Soup, and the Filet was very good for being served to a large group. Overall, it was pretty good, for those of us who like “that kind of wine” and eat like hogs. The next couple of events don’t appeal, so we’re going to skip them (Halloween themed, Bourbon themed and the Antorini event).
@FritzCat
We were already done with the mushroom soup and still had no Prosecco. I had to chase down a server who was pouring seconds for nearby tables. Two minutes later, they were already pouring the Blank Stare, so we basically chugged the Prosecco. The Blank Stare was not my favorite but it went well with the salad.
Interesting that they paired the Abstract with a white sauced chicken & pasta dish but it worked. The filet was bigger and better than I expected but there was nothing more than a few shreds of lobster in the bernaise sauce. The Advice from John Merlot was my WotN.
The cheesecake was delicious, but I agree about the pairing. Overall, very enjoyable and definitely full after all that food!
@kawichris650 I went back to the two stoppered bottles this morning. One is about the same as yesterday, one maybe a little more mouth feel, but they have no flavor besides tannin and rubber/tire, in a madeirized envelope.
I’d love @klezman to chime in because i see a good review on CT from him from last year. Am i expecting too much? Do i just not get this wine?
@kawichris650@klezman@radiolysis I threw mine away and I never throw out wine. It is just not my taste. Life is too short to read bad books and drink bad wine.
@danandlisa@kawichris650@klezman@radiolysis I drank one bottle in small doses over about ten days. It was enjoyable to see it develop. I have a second bottle that I’m opening up soon. I don’t think it’s for drinking like 1/3 bottle at a time
@danandlisa@kawichris650@radiolysis@Ten9Eight
I think there could easily be a wide range of bottle variation in these wines given he’s making them without sulphites and whatnot. There is some reduction, I think, based on my notes, but I also find it to be a more intellectual wine than a “yum” wine. I’m sufficiently nerdy to enjoy these on those terms.
@kawichris650@klezman@radiolysis@Ten9Eight I am glad you can drink them. I found them differently. It was neither intellectually or yum for us. Nerdy is good, just not palatable for us.
@danandlisa@kawichris650@radiolysis@Ten9Eight yup. I haven’t encountered a spoiled bottle from Clark yet, but definitely some odd ones. And I’m never going to tell anybody what they should like (except sometimes my kids).
@danandlisa@hscottk@kawichris650@klezman@radiolysis@Ten9Eight
I dumped my remaining 4 bottles down the drain yesterday as they were the same on the pop as the previous 2; which never moved into a drinkable wine. Besides, with shipping season well under way, I can make better use of the room they were occupying.
2022 Seghesio Family Vineyards Chardonnay Sonoma County - Monterey County - San Luis Obispo
decent for $15 from GO, with marginal carry-out sushi 'cause it was too late to cook rice properly
@chipgreen It’s very nice, especially with dark chocolate. No signs of age, no raisiny quality. Though it’s not the same bottling as the one you got in 2012, so I’m not sure how helpful this is.
This one was sold here a couple years ago, bottled in 2016. A different non-vintage.
Went to the Williams Selyem Le Paulee dinner last week, they threw a hell of a party! The drive up was beautiful and the food and wines were great, they opened mags from the Burt Williams era too! The 90,94 and 96 were beautiful. The current winemaker also opened an 88 Gary Farrel Rochioli that was maybe the wine of the night. I brought a 2000 and a 13 burg and who knew they made bubbles? It was also very good!
@ScottW58 Carrabba’s it ain’t…ha!.. I’m jealous, has been a long time since I’ve played in wine country, I used to make at least a couple of trips a year…need to correct that
I thought about how to outdo flushing this down the toilet if it was bad, and settled on pouring it down a storm sewer. Sadly, or happily, our yak palates found it quite good alongside a pepperoni pizza with BBQ sauce and a parmesan/Romano cheese blend. The storm sewer will have to go thirsty.
The next night after the WS party (Friday) we went to The Dry Creek Kitchen in Healdsburg with a couple we met at the party for another night of food and wine woof. Lost track of all the wines and food but here is what I got
@rjquillin
We’re not big PS drinkers, especially SWMBO, but this was one of the best we’ve ever had. Foppiano “Gianna’s Block” good, even.
Cork was fragile but uncompromised. It could go a few more years but it’s so good now, I would at least pop the '05(?) and see what you think, to judge when to drink the others.
@chipgreen yes, '05,
looks like the 8 & 9 came from D&D
perhaps I should just have a PS party and be done with them
Surprised MdS doesn’t have any showing, being the fan he is
@chipgreen@rjquillin I see in CT I have a 2011 that I got in 2017, but no store listed. I searched in the Woot forums – I got results for a couple of sales, but nothing recent enough to include the '11. I may never know.
On the other board someone posted a pic from a restaurant on Copenhagen of an caramelized onion tart with Caviar on top. Needless to say all the alarms and bells and whistles went off in my head! Sadly I don’t have the correct pan or Caviar but decided to do a test run correct pan is coming tomorrow and Caviar later this week. F’ing delicious with some shrimp and cocktail sauce.
Cornish, fried green, well I prefer fried slightly pink, these were a little pinker but best my mater guy could do
Rhone with a little meatloaf
The last of my two bottle Longbottom experiment, 2019 also. This little brother more palatable than big brother, didn’t toss it but not going back to the well, with leftover Mongolian beef
Other than maybe a stickie somewhere I’m now down to one bottle of Aussie, suppose I should open it and get the suffering over!
When in Greece
Happy Wednesday!
Dinner was a leg of lamb with roasted potatoes and bourbon glazed carrots.
@kawichris650 well done; food and drink
Our last bottle of this. Thoroughly enjoyed all of them!
Red is Cab, Merlot and Agiorgitiko.
White is Sauv Blanca and Assyrtiko
Tsikoudia or Raki from Crete, infused with cinnamon and cloves by the restaurateur’s friend, hence the plastic bottle. So far vision is not affected.
@msten
Greek Absynthe!
Mastika. Pine sap liqueur from island of Chios. Euell Gibbons would enjoy this.
[1]:
@msten
I have tried Greek Retsina wine, that has pine resin added during fermentation. It must be an acquired taste.
@chipgreen
Absolutely.
a tad of spicy flank…recent sips another 2016 Bedrock syrah, a 2018 Bedrock syrah, 2017 Bedrock OVZ, 2017 Keiser Family cab, 2021 Keenan chard, 2018 Cave Dog…been a little busy and a little travel…need to step it up…ha!
Finishing Yom Kippur with a 2012 Wellington Chardonnay - my last
Gracilian sirloin
@msten almost overcooked…ha!
Something to wash it down.
Yeah, no. Started off as “fine”. Then it tasted like old beer. Then it tasted like nothing. Not worth it. Got it as a blind-bag at a fundraiser, so i’ll think they’re doing great things with my money instead of buying great wine.
A bit of DIY sashimi
@rjquillin i really want to try more sake, but i really have no idea where to start. I feel overwhelmed trying to read labels, i know the absolute basics “junmai vs not”, but i don’t even know what that practically means for the final product.
i suppose i should just find a place that has sake flights, pony up some money, and try everything.
Or have a wine-adjacent sake Casemates party at my house and make sure you’re invited.
@radiolysis @rjquillin in my relatively limited experience, you’re not going to find as distinct a difference based on the classifications as you might expect. The biggest questions for me are whether it’s nigori, full strength (genshu), and unpasteurized (nama). And of course the SMV.
@klezman @radiolysis @rjquillin From my visits to Japan (on business, but in Japan that seems to equate with dining and drinking), I found that I FAR preferred saki cold over warm (which is what my manager first had me try).
@klezman @rjquillin oh goodness. Never stop learning, right?
@klezman @radiolysis @mark_l
It’s been 20~30 years since I’ve had a hot sake.
The heat really seems to hide the ‘flaws’ of the cheap stuff.
@radiolysis @rjquillin I ran a sake and Japanese whiskey tasting a few months ago and got to brush up on some of these things. I also got to try a bunch of namazake at a brewery in Toronto when I was there in April and it’s a world apart from the pasteurized stuff.
Fake champagne with real breakfast food. Baked bacon, air-fried hash brown patties and cheese omelettes. I thought it was the Pinot Meunier that gave it a unique flavor profile, turns out it was some unknown Spanish grape(s), lol. For $29/bottle, I am not mad about it. In fact, I kind of like the novelty aspect. Honeycrisp apple palate. Not very complex but still enjoyable.
@chipgreen The internet says it is 40% Pinot Noir and 60% Pinot Meunier…that being said Bronco wines is involved so a bit of a red flag
@kaolis
It’s a Didier Chopin “Champagne”.
@chipgreen Well that’s a bigger and redder flag…ha!
Another mess…ha! Flannery black olive and wine tubes
a few other sips
2016 e11even Wines Petit Verdot Curtis Vineyard. Smells great, waiting for the BBQ order to show up. Beautiful dark red, and the first little sip is smooth, fruity but not sweet. No pics tonight, sorry.
Something different.
When in Crete… Thrapsathiri/Sauv blanc blend.
@msten someone is having a good time
@kaolis @msten with some interesting selections
way too many pics for a little lemon chicken of some sort…
@kaolis That’s a lemon? What kind?
@rjquillin Pink Variegated Eureka Lemon… a little milder/less acidic than a conventional lemon. We’ve a small tree a few years old, container. A little fruit last year, this year it kicked up a notch.
When in Sicily…
[1]:
Veal chop
Happy Wednesday!
I thought it was odd/unusual that the cork doesn’t have a Wellington logo.
@kawichris650 Better a nameless cork that stays in one piece than a Wellington one that crumbles.
@InFrom @kawichris650
Near the end, perhaps he was running low and the generic was more economical than a short run of custom ones?
@InFrom
Very true. I always use an ah-so on my Wellington bottles to avoid destroying the cork.
@rjquillin
Yeah that makes sense.
@InFrom @kawichris650
Absolutely, or the knock-off one for the budget minded.
@kawichris650 @rjquillin I think you’re referring to the knock-off Durand – an ah-so isn’t much of a $$ setback.
Sometimes I improvise the wannabe Durand solution – the ah-so plus the waiter’s key. One of these days I’ll spring for the real thing.
@InFrom @rjquillin
Yep, RJ had a Durand in mind.
I also use the same “DIY” version of a Durand on occasion when dealing with corks that are especially difficult.
@InFrom @kawichris650
Yes, thank you both; Durand.
Actually, I’m not sure the last time I even used an Ah-So.
@InFrom @kawichris650 @rjquillin Here’s a link to the DIY how-to. There’s a link to the cheapy helix in the comments. Total under $20. I haven’t tried it.
@davirom @kawichris650 @rjquillin I remember @klezman mentioning the technique here or on w. woot some years ago, that’s where I heard of it.
@davirom @InFrom @kawichris650 @rjquillin it was born simply out of not wanting to spend $125+ on the patented thing. The Chinese knock off is with the $35 or so it cost me.
@davirom @InFrom @kawichris650 @klezman @rjquillin I still Ah-So, guess I need to up my game
@davirom @InFrom @kaolis @kawichris650 @rjquillin the Ah-so works well until you’re at a gathering and it pushes the cork into the wine, spraying precious liquid up to the ceiling. Ask me how I know
37…and never a disagreement…ha! double ha!
@kaolis
@kaolis @rjquillin Happy Anniversary! Ours is coming up later this month.
@kaolis
Happy Anniversary! October 8th? Same as ours! Only married 9 years but been together for 28.
@chipgreen Congrats! Yessir, Oct 8 it is. 6 years together before the 37…yikes
@kaolis @chipgreen
Happy anniversary to both of you!
Youngsters! We just celebrated our 47th last month.
@Mark_L
Happy belated!
Our actual Anniversary yesterday. Amish country getaway was early due to… circumstances!
Our favorite restaurant in the Portage Lakes, LaLa’s. Brussel sprouts app, followed by blue cheese crusted filet with whipped potatoes. Then a stop at Akron’s best ice cream stand. Throwback pic of my lovely bride. Notice the cork and grapes in the flower arrangement!
@chipgreen Happy Anniversary!
@chipgreen @pjmartin Seconded!
Back to an old favorite spot after several years’ hiatus.
Several mixed drinks and an Oktoberfest beer at the Magic Lounge Chicago. Delicious!
veal… had on a little mashed tater
2022 Earthquake Zinfandel.
OK, but not nearly as good as usual. Most vintages (are all the same) and one of our favorites. No tasting notes on CT for the 2022
2022 was reportedly not a good year for CA Reds.
2016 Donatella Cinelli Colombini Brunello di Montalcino Riserva
No pic. When in Florence…
2022 Qupé Syrah
paired well with some pizza swmbo forgot she had in the oven couple days ago.
I need to get some fire insurance; not easy in CA
@rjquillin the pie was in the oven for a couple of days? On?
2007 Wellington Victory Reserve
Tonight I did the cooking…
Flannery New York’s with some Anson-Mills blue grits and sides.
The Welly is doing fine at 18, surprisingly little sediment.
Even swmbo liked it; there’s hope after all.
And I found an Ardente for tomorrow
@rjquillin looks delicious and perfect m r on the steak.
@jmdavidson1 @rjquillin long done with Ardente, but would love to hear how they are holding up (assuming they are from the old site)
@rjquillin
Perfection all around.
@rjquillin yum…need to pull a piece of red meat out of the freezer
@rjquillin
How was the Wellington?
@chipgreen
I really need to get after these, as I loose memory of what the one before was like, and I suck at notes.
I was really looking for an '04, but ended up with this; and it was, in general terms, quite tasty. No flaws I could detect, well balanced and showing some age with no need to hurry. Checking CT notes, I’d agree with them all; many from well known names here.
'za, in oven about 25 minutes, not a couple of days…(once again I allow my lovely bride to have a little green space as they say)
Finished with
Last night was tapas, fino of PX sherry, and 2021 Paxo Torre Panelas Albariño ‘Blanco Granito’. It was a good night.
stuffed a tenderloin…
oh, opened with that old fashioned Ah-So
@kaolis
It’s just a '14, did it really even need that pampering?
@kaolis @rjquillin Not speaking for @kaolis, but I use an ah-so for any cork-closure bottle over 10 years old. Cork ain’t what it used to be.
@davirom @kaolis @rjquillin 10 years is my cutoff too.
This is the “bottle of collectable Woot Cellars wine (mainly for display purposes, it’s been a while)” that came with my order from the Mystery Warehouse Wine Cleanout Part II back in May.
Opened a couple of nights ago, it was freaking awesome! I was expecting the worst, but this Castoro Cellars-produced juice (Paso Robles), probably a chaotic red blend of 5-10 varieties, delivered! Anyway, thanks for the surprise!
POPSOCKETS! SPROCKETS! DAVY CROCKETT! AWESOME!
@baldwino0 I believe that original offer was 11/28/2016. Offer screencap courtesy of The Wayback Machine.
@baldwino0 the woot Cellars wines always needed a few years to come together IMO. Not surprised many of them are at peak or maybe a bit past around now.
@klezman It was just such a pleasant surprise that this 10 years+ vintage (aged so well in the warehouse), a cheap “gimmick” wine, was packed with character and flavor, and not old at all.
@baldwino0 woot cellars are mostly just adequate if opened right but some become an adequate gift and really shine a few years down the road.
@CorTot Agree but this was just redonkulous good. Not my only woot cellars buy. This one standed out.
@baldwino0
first offered 11/26/16
http://wine.woot.com/forums/viewpost.aspx?postid=7001963
and again 11/21/17
https://wine.woot.com/forums/viewpost.aspx?postid=727586
The links are, of course, quite dead.
2013 Bootleg Red Blend, Cab Sauv, Zin, PS, Merlot, PV, etc. Got it at Winebid some time ago…$20+ exorbitant fees & shipping.
With Beef Enciladas w/ homemade enchilada sauce and Brussels Sprouts sauteed with onion, garlic and a little parmesan.
CT gives it 91 - 93 pts. I thought it was very good.
SWMBO gives it a thumbs down! I finished hers.
Gonna have to hook her up with some homemade Limoncello later.
@FritzCat Night 2…man, this wine is rockin’!
SWMBO…“Terrible, no flavor”, so I’m drinking her’s and opened a Bonanza for her…“So much better!”.
Vino Noceto AX-1, 2011 with homemade pasta/ravioli with the boys + sig others. Wow, still so youthful. No hurry for sure.
Poor pics due to the surreptitious pic snapping
@pjmartin
I remember those. How’s it doing?
CT says drink thru '31
@rjquillin Excellent, long life ahead for these I believe. Wish I had more.
2018 Acquiesce Bourboulenc
Quite enjoying this somewhat obscure (I think) grape;
it’s even swmbo approved!
Taco Tuesday
@chipgreen
we seem to share a number of bottles in common,
I’ve got the '08 of this one.
@rjquillin
I have an '08, two '09s, three '10s after tonight, and three '12s. Are they still around? Loved this Bennett Valley Grenache! Better as it opened up, plenty of fruit but also earthy, with velvety tannins.
No Ah-Sos were used in the opening of this wine.
@chipgreen @rjquillin
Don’t think they are still around; too bad. A very suitable substitute:
@pjmartin @rjquillin
Nice!
don’t need no stinking ahso for this one
Should’ve used an Ah-so the other night…tender age of 6…blob of meatloaf
Morgan Ranch bavette/flap…took a flyer on a few '22 and '23 Angles cab from either wtso or wineslash on the rumor that it is Jericho Canyon fruit
@kaolis I’m hungry now.
Must be the grill is quite hot to keep the innards looking so good.
@chipgreen I’m ashamed I didn’t really appreciate Peter’s whites until waaay too late.
Happy Wednesday!
2013 Wellington Malbec Estate
Why fight the flow and trying to swim upstream
@rjquillin As a follow up;
this seemed a bit off, and a few days in the fridge confirmed it. The cork broke off when I opened it leaving about 7~10 mm in the neck I had to dig out.
Tonight I opened it’s sister, been living in the same styro it shipped in. This time I started with an AhSo and it was pushing the cork down the neck so I switched to the Durand. Using the screw was even a challenge as the cork twisted and I couldn’t get full engagement, but the tines and screw did extract it intact. Penetration was about 30 ~ 40%.
MUCH better.
With some Costco ribs, broccoli and smashed taters, and pickled beets for a contrasting color.
I think that first one is probably only the second or third skunked bottle I’ve opened from Peter. That case still has a couple of '13 CS, PV and CF. Hoping they fare better than the one Malbec.
2011 Château Behere Courtin
found some in a box, had no clue it was there
@kaolis that’s graphic
@kaolis That good, eh?
@kaolis
Crikey!
@kaolis amateur
@ScottW58 Ha! Need something comparatively light and elegant after this swill passed my lips, maybe an sqn…
@InFrom Well, not only did my bride give me the evil eye at sip one, my Gabriel Glas, which the wine was in, exploded in my hand while washing this morning…
@kaolis Adding insult to injury. Hopefully not adding injury to injury.
Sorry for the loss of the Gabriel. I haven’t broken any while washing, but I have inadvertently knocked a couple off a table.
It just exploded? How?
@InFrom Stem disengaged, bowl went pop into a hundred pieces…I blame the Aussie…dunno
@kaolis Sounds like the wine had an ancient Aussie curse. Hope you got that empty bottle out of the house.
Shrimps were swimming this morning…decided on a Beta palate cleanser…
2018 Our Wines Pinot Noir. CT says I have another one in the cabinet, but I’m not seeing it.
Beautiful to look at and to taste.
With sous vide/seared steelhead trout, and roasted “green” stuff.
@InFrom Might have one left
Brunch bubbles for Mimosas, hold the OJ.
@chipgreen That’s a mighty fine juice to booze ratio
@CorTot Drink/hold?
@CorTot @hscottk
The 07 i had last week was singing, can’t imagine this would be a ‘soon’
@CorTot @hscottk
Looking back a bit more, I see the '05 last Christmas and a '13 on 2023-11-25. The '13 was way young and the '05 served well where I commented bottle still retaining fruit and well balanced with acids and tannins and thought good for 5+ more years.
I’m still waiting for a good reason to uncork a '91 3L
Perhaps a Wellington only gathering…
fwiw @kaolis
Cory, what did you think?
More waste of bandwidth…
quack…and finished up
2017 Iron Horse Wedding Cuvée with… sushi.
@hscottk man cannot live on sushi alone… well then again… ha!
@kaolis Sushi is life!
Not drinking, but asking;
anyone with experience with or knowledge of
2021 Vineyard 29 Cabernet Sauvignon 29 Estate
@rjquillin well my usual useless info… I bought a bottle, yes just one, from lastbottle, but it hasn’t shipped yet
@kaolis JJB has these for 119, you recall the LB $?
@rjquillin nevvvvvver mind, I purchased Cru, not estate
Today was a cold, cloudy, rainy, and very windy Fall day. So I opted for this Russian imperial stout.
@chipgreen How is that drinking at 11 years old?
@hscottk
Starting to show its age. I suspect the synthetic cork didn’t help.
Getting ready to do this
@chipgreen The Prosecco had a fabulous nose; the Abstract was good, but a little harsher than I recall; the Advice from John Merlot I hadn’t had, and it was very good; and the 8 Years in the Desert was not a dessert wine…drinking it with a delicious cheesecake was a mistake. The food was very good; wish they’d served more of the Mushroom Soup, and the Filet was very good for being served to a large group. Overall, it was pretty good, for those of us who like “that kind of wine” and eat like hogs. The next couple of events don’t appeal, so we’re going to skip them (Halloween themed, Bourbon themed and the Antorini event).
@FritzCat
We were already done with the mushroom soup and still had no Prosecco. I had to chase down a server who was pouring seconds for nearby tables. Two minutes later, they were already pouring the Blank Stare, so we basically chugged the Prosecco. The Blank Stare was not my favorite but it went well with the salad.
Interesting that they paired the Abstract with a white sauced chicken & pasta dish but it worked. The filet was bigger and better than I expected but there was nothing more than a few shreds of lobster in the bernaise sauce. The Advice from John Merlot was my WotN.
The cheesecake was delicious, but I agree about the pairing. Overall, very enjoyable and definitely full after all that food!
2010 Wine Smith cab franc
@klezman RR?
@hscottk No, that’s the Two Jakes
Something different…strip steak…the Gramercy cab is actually pretty tasty…
BLT wine…
enough bandwidth before I get in trouble…
@kaolis Yummmmm. Bacon. My vegetarian niece went back to meat because of bacon.
@jmdavidson1 good for her! That’s my bacon, if she ever threatens to go back to the dark side I’ll smoke up a few pounds for her
River of Skulls
’Tis the season?
These just aren’t good. Two are bad and one is just horrific.
@radiolysis Have you tried the 2010?
@hscottk I have not. I have a few bottles but haven’t cracked one yet.
@radiolysis
I agree, and it’s a shame Clark hasn’t done anything to make things right.
@kawichris650 I went back to the two stoppered bottles this morning. One is about the same as yesterday, one maybe a little more mouth feel, but they have no flavor besides tannin and rubber/tire, in a madeirized envelope.
I’d love @klezman to chime in because i see a good review on CT from him from last year. Am i expecting too much? Do i just not get this wine?
@kawichris650 @klezman @radiolysis I threw mine away and I never throw out wine. It is just not my taste. Life is too short to read bad books and drink bad wine.
@danandlisa @kawichris650 @klezman @radiolysis I drank one bottle in small doses over about ten days. It was enjoyable to see it develop. I have a second bottle that I’m opening up soon. I don’t think it’s for drinking like 1/3 bottle at a time
@danandlisa @kawichris650 @radiolysis @Ten9Eight
I think there could easily be a wide range of bottle variation in these wines given he’s making them without sulphites and whatnot. There is some reduction, I think, based on my notes, but I also find it to be a more intellectual wine than a “yum” wine. I’m sufficiently nerdy to enjoy these on those terms.
@kawichris650 @klezman @radiolysis @Ten9Eight I am glad you can drink them. I found them differently. It was neither intellectually or yum for us. Nerdy is good, just not palatable for us.
@danandlisa @kawichris650 @radiolysis @Ten9Eight yup. I haven’t encountered a spoiled bottle from Clark yet, but definitely some odd ones. And I’m never going to tell anybody what they should like (except sometimes my kids).
@danandlisa @kawichris650 @klezman @radiolysis @Ten9Eight I opened one a while back and found it undrinkable over the course of a week. Haven’t plucked up courage to open another since then.
@danandlisa @hscottk @kawichris650 @klezman @radiolysis @Ten9Eight
I dumped my remaining 4 bottles down the drain yesterday as they were the same on the pop as the previous 2; which never moved into a drinkable wine. Besides, with shipping season well under way, I can make better use of the room they were occupying.
@kaolis
Ballin’!
@chipgreen had to clear that Aussie out of my memory…
@kaolis
Allow me to put it back in your memory. Can’t wait to try this one!
Maybe 17 years ago is better than '17.
2022 Seghesio Family Vineyards Chardonnay Sonoma County - Monterey County - San Luis Obispo
decent for $15 from GO, with marginal carry-out sushi 'cause it was too late to cook rice properly
Breakfast will be an improvement
Tasty
2014 Qupe Syrah, Sawyer Lindquist Vineyard
Sipping on some lovely NV Laura Michael Wines Laura’s Theme.
@InFrom
How was it? I have been hoarding my one bottle since buying it on the RPM tour in 2012.
@chipgreen @InFrom what, U2!
@chipgreen It’s very nice, especially with dark chocolate. No signs of age, no raisiny quality. Though it’s not the same bottling as the one you got in 2012, so I’m not sure how helpful this is.
This one was sold here a couple years ago, bottled in 2016. A different non-vintage.
At a friend’s party.
It’s chanterelle season, that’s the '22,
with halibut and shrimps (doh)
@rjquillin that looks righteous
@kaolis @rjquillin I did not see chanterelles at Costco 10 days ago. Time to check again this weekend!
Went to the Williams Selyem Le Paulee dinner last week, they threw a hell of a party! The drive up was beautiful and the food and wines were great, they opened mags from the Burt Williams era too! The 90,94 and 96 were beautiful. The current winemaker also opened an 88 Gary Farrel Rochioli that was maybe the wine of the night. I brought a 2000 and a 13 burg and who knew they made bubbles? It was also very good!
3:
@ScottW58
Not bad. It’s no Carrabba’s, but not bad.
@ScottW58
@ScottW58 Carrabba’s it ain’t…ha!.. I’m jealous, has been a long time since I’ve played in wine country, I used to make at least a couple of trips a year…need to correct that
@ScottW58 Looks amazing!
Very nice after an hour.
I thought about how to outdo flushing this down the toilet if it was bad, and settled on pouring it down a storm sewer. Sadly, or happily, our yak palates found it quite good alongside a pepperoni pizza with BBQ sauce and a parmesan/Romano cheese blend. The storm sewer will have to go thirsty.
@chipgreen Perhaps Kaolis just had a flawed bottle.
@kawichris650
9 years apart, who knows what all may have changed. Not the label, though!
@chipgreen @kawichris650 Nah, not flawed, well made wine (if you like drain cleaner) ha!
The next night after the WS party (Friday) we went to The Dry Creek Kitchen in Healdsburg with a couple we met at the party for another night of food and wine woof. Lost track of all the wines and food but here is what I got
@ScottW58
Looks delicious!
@chipgreen @ScottW58 nice bites for sure
@chipgreen @kaolis @ScottW58 well done, as always
And after coming home a round of golf with the wildlife some dino ribs and a delicious 13 Spottswood cab.
@ScottW58 What did you pair with the Cherrios?
@davirom much like pop tarts everything goes with honey nut Cheerios
actually a 2001 D’quem went well with them, I’m a simple man!
@davirom @ScottW58
This one has aged very gracefully. Seems like it is at peak. Can’t imagine it having been better than it is now.
@chipgreen
you seldom cease to amaze me, and make me check CT
Here I find a 5-year vertical with an '04 port preceding it.
Now, do I need to find them?
@rjquillin
We’re not big PS drinkers, especially SWMBO, but this was one of the best we’ve ever had. Foppiano “Gianna’s Block” good, even.
Cork was fragile but uncompromised. It could go a few more years but it’s so good now, I would at least pop the '05(?) and see what you think, to judge when to drink the others.
@chipgreen yes, '05,
looks like the 8 & 9 came from D&D
perhaps I should just have a PS party and be done with them
Surprised MdS doesn’t have any showing, being the fan he is
@chipgreen @rjquillin I see in CT I have a 2011 that I got in 2017, but no store listed. I searched in the Woot forums – I got results for a couple of sales, but nothing recent enough to include the '11. I may never know.
On the other board someone posted a pic from a restaurant on Copenhagen of an caramelized onion tart with Caviar on top. Needless to say all the alarms and bells and whistles went off in my head! Sadly I don’t have the correct pan or Caviar but decided to do a test run
correct pan is coming tomorrow and Caviar later this week. F’ing delicious with some shrimp and cocktail sauce.
@ScottW58 tasty looking…Keller bone dry?
@kaolis
Yes but this has actually picked up a hint of tropical fruit which is nice because you could clean a pool with the acid level in this bottle.
Cornish, fried green, well I prefer fried slightly pink, these were a little pinker but best my mater guy could do
Rhone with a little meatloaf
The last of my two bottle Longbottom experiment, 2019 also. This little brother more palatable than big brother, didn’t toss it but not going back to the well, with leftover Mongolian beef
Other than maybe a stickie somewhere I’m now down to one bottle of Aussie, suppose I should open it and get the suffering over!
@kaolis lol, food looks great!
Ghosts in the Graveyard
Just to stay on topic, with coffee.
@jmdavidson1
Same
@hscottk @jmdavidson1 I nearly did the same bit ended up with a Turley
Open cellar, the little one, randomly pull bottle:
2006 Tudor Pinot Noir Anderson Valley
Darn good thing I used the Durand, totally saturated cork; only bottle, unfortunately.
Absolutely delicious, even at PnP, with some kind of pasta casserole SWMBO invoked.
I hope I’m opening up a victory tonight to celebrate the blue Jays’ championship!