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.
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.