So the Jan 1 ritual actually starts on the NYE, and as there is not really much drinking, and we don’t have a what are you eating; the modest start goes here
Okinawan Soba
to be followed later today…
@klezman
But that’s a difference to the culture.
It’s not udon, it’s Okinawan soba.
We generally think of soba as thin noodles containing a percentage buckwheat flour. Okinawan soba are wheat based and more closely resemble ramen. And they are quite deeply yellow/amber pigmented, much washes out in the water and pic.
Once upon a time I was sharing a wine locker. And someone had a buying problem(*). So I moved out into my own locker.
And this walk-in locker is set up with racks on the right and space on the left (with two shelves) for storing cases. And of course a floor in between the left and the right.
As of today, the floor area in the middle does not have any cases of wine - just empty boxes! (It’s like a metaphor for the political climate in the US.)
In response to comment by @winecaseaholic in today’s offering thread
& then the pain pills wore off…
The pain has not been too bad. The nerve block before the surgery lasted for around 24 hours. I began taking tramadol every 4 hours and acetaminophen (650mg every every 6 hours) after getting home (the advice was to avoid having pain set in, as it is then harder to control). Today (day 2 after the surgery) I’ve been stretching the tramodol out to every 6 hours without issues and will continue trying to space it out further. Never was tempted to reach for the oxycodone. Will see Physical Therapy tomorrow.
I’ve probably needed to get this done for a few years but the concern about how bad the recovery might be scared me from pursuing it. We then heard about a surgeon nearby (Jefferson City, MO) through an acquaintance who told us his physical therapist commented that this doctor’s patients tend to have a history of quick recovery from knee replacement. The endorsement from a physical therapist especially convinced me to move ahead.
@klezman I’m almost looking forward to getting the other knee done – probably wait until the fall as things can get pretty busy around here in the summer.
Just a quick update. On 3rd day after surgery, I started spacing the tramedol to every 6 hours to see how I would do. The last time I took it was at 8am yesterday, and am doing fine without it. I look forward to relief from some of the negative effects of anesthesia/opioids (IYKYK) as well as being free to drive when I desire. One thing I think has been a big help has been heavy use of cold packs (and then an icewater circulating pad that someone loaned me).
In the past we heard some people, after getting joint replacement, saying they should have had it done years earlier. I’m probably joining in on that opinion. If you think you might benefit, don’t hold off.
@Mark_L
Sounds like you’re managing it well! My wife had a fall awhile back and ended up with a deep bone bruise in her knee and someone lent her one of those recirculating hydrotherapy pads as well. It helped a lot.
I came across some 2017 and 2018 Clayhouse wines - grenache, syrah and petite sirah - on ‘TSO the other day. I thought they were a good QPR wine on this and the old site and it got me thinking about what happened to them? It looks like there were sold to Vintage Wine Estates in 2016 which went bankrupt so I guess the winery is now shuttered? Anyway, I bought a few bottles of Grenache for old times sake ( not tried yet) and still have a 2013 3L Adobe Red waiting for a suitable occasion!
Looks like we’ve been in the news lately.
A short article on one of our cameras.
And another I was fortunate enough to attend the launch of and build cameras for.
Dropping the topic about consumption habits in the cyberpub on the suggestion @infrom and @rjquillin. Part of this is a curiosity about how glp1s are affecting us, some of it is generational and whether younger wine drinkers are showing up. Some of it is concern for WD and the casemates community (are we in danger of solvency issues?).
For myself, I opened more bottles back when I had roommates or a partner more interested in wine. It’s getting to the point where I’ll just open some of those old Corison or Wellington bottles without any good reason because I’d rather not see them go past their maturity dates.
Anyway, there’s so much chatter about the decline in drinking, would love to see how people are seeing it in their own lives.
@canonizer I see your point. Health has affected my daily consumption. Also, +1, in her support, has reduced desire and consumption. The dilemma gets further complicated by age. When you’re in your 70’s you don’t know what’s in store, so the older, higher quality bottles are the first to be drunk. Additionally, if I purchase more current vintages, with the thought of holding them for aging, I might not get to try them. So my purchasing is way down due to health and age.
@canonizer@jmdavidson1 we decided to have a couple nights a week that are generally alcohol-free for general health reasons. But otherwise we’re still drinking a bottle or so the other five nights each week.
I can say I’m seeing a lot more wine deals of late.
@canonizer@jmdavidson1@klezman As I’ve previously reported, since my loss of smell (and thus much of taste) after a skull fracture (Jan. 2024) I have not been as tempted to crack open “prized” bottles. I tend to save them for times I will be able to share them (mostly family members). I have been “drinking down” the less valuable bottles, and it’s getting harder to find ones. Have been getting deeper into Pedroncelli, some Scott Harvey, some Winesmith, Two Jakes, etc., but sometimes I find myself unable to pull out a bottle that just seems “too good” to just open and consume over 3 or 4 days (my usual rate). Eventually, I’ll probably be getting further toward the precious Wellingtons.
@klezman are the deals reminiscent of the financial crisis, like when woot launched (plus or minus)?
I’m in the 1-2 bottle/week range with reds. Whites/sparklers with friends without much contemplation. Lots of quaffable juice, not a lot of time with the bottle necessarily.
@canonizer the deals are starting to look more like that, yeah, with wineries folding and selling off their stock and such. I thought too long on a $25 Mendocino cab that K&L had marked down from $80 SRP and it vanished.
It’s been an interesting dilemma for me, COVID reminded me life can be short, so I have been drinking more high end bottles than anything else. After donating a 100 so called QPR bottles to my daughters wedding a few years ago I’m finding less urge to drink the mid level bottles. As for buying it’s way down but still buy some high end bottles that I might have to decant the hell out of so I can drink. Sadly I occasionally still slip and buy some QPR bottles that I don’t need and maybe only open 1 and then lose interest, well if another wedding comes around I will be ready on that note I opened a great 13 Percarlo to go with my lowly Indian butter chicken tonight lol
Chicago Pizza people, rejoice, you’ll be excited to know the NYT has discovered your pizza. Please bask in the validation. Gift link to recipe. Does this recipe look like it’s worth the trouble?
RESTAURANT AT HOME
Pizzeria Uno’s deep dish pizza
True pizza believers may dismiss deep dish as little more than cheese and tomato sauce soup in an edible bowl. But what if the Chicago staple is simply the most unbridled pizza of all? Last year, Eric Kim adapted this five-star recipe from the pizza historian Peter Regas who in turn adapted it from a recipe from Pizzeria Uno in Chicago that dates back to the 1940s.
Also:
What is Chicago deep dish crust meant to be? Ask any Chicagoan: It depends on what you grew up eating. The original recipe has a thinner, shallower crust than many versions from today’s pizzerias, and making it at home may be the only way to taste it. This recipe is based on the earliest known published recipe that Richard Riccardo, the founder of Pizzeria Uno, shared with the newspaper columnist Gaynor Maddox in 1945. Peter Regas, a pizza historian, finessed it over many years, and here, it’s been adapted to work in any home kitchen. All you need is a couple of 8- or 9-inch metal cake pans and an open mind. The crust in this variation is almost caky and not as fermented as other styles of deeply proofed pizza dough. The sausage is what makes this especially Chicagoan, but if you don’t eat it, you could swap out the mozzarella for provolone for more richness with the same cheese pull. Eric Kim —Eric Kim
Featured in: The Most Surprising Thing About Deep Dish Pizza? It’s Not That Deep.
@InFrom Hate to disappointed but Chicagoans love thin crust (cheese and sausage) pizza. Wafer thin and crispy. The best Italian sausage has fennel in it. It’s more prevalent than deep dish. Tourists come here for the deep dish.
@InFrom@jmdavidson1 Maybe not ALL Chicagoans (or ex-Chicagoans). I (and my family) are very fond of the deep dish pizza, or more specifically, stuffed. For me, my first preference is stuffed, followed by thin crust (crispy like a cracker). Always sausage (I like onions and mushrooms with it). My general rules for toppings: nothing green (green peppers disagree with me, spinach belongs in salad, pizza olives should be black) and nothing that swims (nix the anchovies, shrimp, etc.). “Hawaiian” pizza should be left in Hawaii (or somewhere in the ocean between). Hamburger on pizza? Boring! Big yes to spicy (with fennel) sausage. Pepperoni is ok but can’t compare to sausage.
@InFrom@jmdavidson1@Mark_L I have room in my heart for all types of pizza. So long as it has mushrooms - the only required topping in my book, much as I love most any other meaty topping.
@jmdavidson1 I know! Our friends in Morton Grove are very close to the original Pequod’s, and that’s a great pizza. We enjoyed a kid’s birthday dinner at Malnatti’s and liked that also. Haven’t had tavern pizza yet, but I’m sure once we’re back there it’ll happen.
There may be room in my heart for all the pizza styles, but not in my stomach!
This rather seems to leave WD in a no-win situation regarding Lab Rats.
We can have Rats with rather worthless reports, or no report at all, (kudos to those that take the task with responsibility) and/or those ITB, that it seems some distrust, that generally do seem to provide a bit more insightful reports (there clearly are exceptions on both sides).
The LLR model has served us well over the years, but recently does seem a bit fractured.
OK, I’m taking this (my response) to the Pub; doesn’t seem like the discussion belongs in the offer thread.
@rjquillin
Wait so you’re saying “We can have Rats with rather worthless reports?” The thing that supposedly made this site great? Or we should only trust winemaker rats who should not run down other winemakers work? Or we should just use Suckling notes, wait Kaolis already does that fwiw lol
@rjquillin@scottw58@winesmith@winedavid59 I vote keep the rats to the great unwashed and keep the itb out of it. Actually some of the rat reports that seem not so informative are quite informative. Not all of course but hey. Hell I suck at being a rat but it is fun, and I would think spreading the rat love around to the mates is the way to go.
@kaolis@rjquillin@ScottW58 I think the occasional itb rat report is fine, but when it’s every other offer we lose part of what made this site so great.
Wait so you’re saying “We can have Rats with rather worthless reports?”
Well, imo some of them are. but most all are waaaay better than nothing at all, or only the pro notes that are sometimes, but not always, inflated.
Some of the LRR are terrific and I snort coffee reading them. The ones that taste over a couple/few days generally seem the most informative. Seems like one must have a well trained palate to PnP and report in one short setting, as some of these take hours/days to show their true colors.
I’m just not good at it all, but I do try when given the opportunity, and frequently I decline and suggest others more qualified. PS for PS is a good example, or rpm for a CS, (I’m thinking the Corison we both ended up with)
It’s the non-responsive Rats that infuriate. WD sends out bottles and rightfully expects a bit of effort and a timely report; not a heavy ask, imo.
@kaolis@rjquillin@ScottW58@Winedavid59@winesmith good stuff. i love lab rat report as a key part of the casemates ecosystem. i do intend to increase winemakers involvement. maybe make sure they are not the only one. i’d also like to increase our rat population. was thinking of having existing rats nominate a friend who they think is worthy… just spitballing here. labrat apprentice?
@kaolis@rjquillin@ScottW58@Winedavid49@Winedavid59@winesmith I think it is fair to say that you’re sending a bottle of wine and you expect a real evaluation. I get it that the idea is to make it less intimidating for casual drinkers but there’s a happy medium in there somewhere.
@rjquillin@ScottW58@Winedavid49@Winedavid59@winesmith Is there a significant amount of rat no-shows? Actually, any rat not showing up kinda sucks.
Hey, refer a friend, get 20 bucks? ha! Seriously not a bad idea, I’ve got a buddy that I think would be a good candidate
@kaolis@rjquillin@ScottW58@Winedavid49@Winedavid59 I’m really curious about this as well. Outside of logistical challenges (on vacation, missed ups, etc) how many actual no-show rats do we see a year? I would think it’s quite low.
@hscottk@kaolis@ScottW58@Winedavid49@Winedavid59
I do recall reading some number of posted comments about late notification of shipments, when the potential Rat will be unavailable to receive delivery.
And others where a bottle or more of a multiple offer goes without a Report, when the other bottles from the same offer have been Ratted.
And then there are those that are just a failure of Brown to get the bottle delivered for some reason or another; like when they claim the recipient “is not home”…
Happy New Year!
@karenhynes
Happy New Year!
@karenhynes @kawichris650 HNY!
So the Jan 1 ritual actually starts on the NYE, and as there is not really much drinking, and we don’t have a what are you eating; the modest start goes here
Okinawan Soba
to be followed later today…
@rjquillin what makes it Okinawan? Also those look like udon more than soba?
@klezman
But that’s a difference to the culture.
It’s not udon, it’s Okinawan soba.
We generally think of soba as thin noodles containing a percentage buckwheat flour. Okinawan soba are wheat based and more closely resemble ramen. And they are quite deeply yellow/amber pigmented, much washes out in the water and pic.
@rjquillin deep yellow? From egg or something else? Interesting…
Some soup and Osechi start it out
@rjquillin
Wow!!!
@rjquillin Beautiful!
Part two
@rjquillin looks wonderful!
@hscottk there are five of us now quite satiated.
The An was the better bottle, fwiw.
@hscottk @rjquillin it only took five of you to eat all that?!
Casemates sake ‘vertical’ ?
I had a milestone achievement today!
Once upon a time I was sharing a wine locker. And someone had a buying problem(*). So I moved out into my own locker.
And this walk-in locker is set up with racks on the right and space on the left (with two shelves) for storing cases. And of course a floor in between the left and the right.
As of today, the floor area in the middle does not have any cases of wine - just empty boxes! (It’s like a metaphor for the political climate in the US.)
(*) Or perhaps more than one someone.
@TimothyB congrats! I might achieve that in a decade or so
In response to comment by @winecaseaholic in today’s offering thread
The pain has not been too bad. The nerve block before the surgery lasted for around 24 hours. I began taking tramadol every 4 hours and acetaminophen (650mg every every 6 hours) after getting home (the advice was to avoid having pain set in, as it is then harder to control). Today (day 2 after the surgery) I’ve been stretching the tramodol out to every 6 hours without issues and will continue trying to space it out further. Never was tempted to reach for the oxycodone. Will see Physical Therapy tomorrow.
I’ve probably needed to get this done for a few years but the concern about how bad the recovery might be scared me from pursuing it. We then heard about a surgeon nearby (Jefferson City, MO) through an acquaintance who told us his physical therapist commented that this doctor’s patients tend to have a history of quick recovery from knee replacement. The endorsement from a physical therapist especially convinced me to move ahead.
@Mark_L Sounds like you’re on a good path…and hopefully a quick one!
@klezman I’m almost looking forward to getting the other knee done – probably wait until the fall as things can get pretty busy around here in the summer.
@Mark_L
Have to wonder what he does differently that speeds up the recovery process. Glad you got clued into him!
Just a quick update. On 3rd day after surgery, I started spacing the tramedol to every 6 hours to see how I would do. The last time I took it was at 8am yesterday, and am doing fine without it. I look forward to relief from some of the negative effects of anesthesia/opioids (IYKYK) as well as being free to drive when I desire. One thing I think has been a big help has been heavy use of cold packs (and then an icewater circulating pad that someone loaned me).
In the past we heard some people, after getting joint replacement, saying they should have had it done years earlier. I’m probably joining in on that opinion. If you think you might benefit, don’t hold off.
@Mark_L
Sounds like you’re managing it well! My wife had a fall awhile back and ended up with a deep bone bruise in her knee and someone lent her one of those recirculating hydrotherapy pads as well. It helped a lot.
Just an article: https://www.nytimes.com/2026/04/30/dining/drinks/matt-taylor-wines.html
@user02516350
Paywall
@chipgreen @user02516350
https://www.nytimes.com/2026/04/30/dining/drinks/matt-taylor-wines.html?unlocked_article_code=1.fVA.rV10.adaEgVIyWozT&smid=url-share
Hm, sorry about that. The full article opened for me this morning, and I’m not a subscriber.
I came across some 2017 and 2018 Clayhouse wines - grenache, syrah and petite sirah - on ‘TSO the other day. I thought they were a good QPR wine on this and the old site and it got me thinking about what happened to them? It looks like there were sold to Vintage Wine Estates in 2016 which went bankrupt so I guess the winery is now shuttered? Anyway, I bought a few bottles of Grenache for old times sake ( not tried yet) and still have a 2013 3L Adobe Red waiting for a suitable occasion!
@ctmariner We just cracked a Clayhouse 2013 Red Cedar cab in 3L over the holidays and it was a real crowd pleaser.
@hscottk Good to hear on the 3L!
Looks like we’ve been in the news lately.
A short article on one of our cameras.
And another I was fortunate enough to attend the launch of and build cameras for.
Dropping the topic about consumption habits in the cyberpub on the suggestion @infrom and @rjquillin. Part of this is a curiosity about how glp1s are affecting us, some of it is generational and whether younger wine drinkers are showing up. Some of it is concern for WD and the casemates community (are we in danger of solvency issues?).
For myself, I opened more bottles back when I had roommates or a partner more interested in wine. It’s getting to the point where I’ll just open some of those old Corison or Wellington bottles without any good reason because I’d rather not see them go past their maturity dates.
Anyway, there’s so much chatter about the decline in drinking, would love to see how people are seeing it in their own lives.
@canonizer I see your point. Health has affected my daily consumption. Also, +1, in her support, has reduced desire and consumption. The dilemma gets further complicated by age. When you’re in your 70’s you don’t know what’s in store, so the older, higher quality bottles are the first to be drunk. Additionally, if I purchase more current vintages, with the thought of holding them for aging, I might not get to try them. So my purchasing is way down due to health and age.
@canonizer @jmdavidson1 we decided to have a couple nights a week that are generally alcohol-free for general health reasons. But otherwise we’re still drinking a bottle or so the other five nights each week.
I can say I’m seeing a lot more wine deals of late.
@canonizer @jmdavidson1 @klezman As I’ve previously reported, since my loss of smell (and thus much of taste) after a skull fracture (Jan. 2024) I have not been as tempted to crack open “prized” bottles. I tend to save them for times I will be able to share them (mostly family members). I have been “drinking down” the less valuable bottles, and it’s getting harder to find ones. Have been getting deeper into Pedroncelli, some Scott Harvey, some Winesmith, Two Jakes, etc., but sometimes I find myself unable to pull out a bottle that just seems “too good” to just open and consume over 3 or 4 days (my usual rate). Eventually, I’ll probably be getting further toward the precious Wellingtons.
@klezman are the deals reminiscent of the financial crisis, like when woot launched (plus or minus)?
I’m in the 1-2 bottle/week range with reds. Whites/sparklers with friends without much contemplation. Lots of quaffable juice, not a lot of time with the bottle necessarily.
@Mark_L no skull fracture, but that’s how I’m handling many evenings. Opening something nice qpr wise with the intent of having a glass or two.
@canonizer the deals are starting to look more like that, yeah, with wineries folding and selling off their stock and such. I thought too long on a $25 Mendocino cab that K&L had marked down from $80 SRP and it vanished.
It’s been an interesting dilemma for me, COVID reminded me life can be short, so I have been drinking more high end bottles than anything else. After donating a 100 so called QPR bottles to my daughters wedding a few years ago I’m finding less urge to drink the mid level bottles. As for buying it’s way down but still buy some high end bottles that I might have to decant the hell out of so I can drink. Sadly I occasionally still slip and buy some QPR bottles that I don’t need and maybe only open 1 and then lose interest, well if another wedding comes around I will be ready
on that note I opened a great 13 Percarlo to go with my lowly Indian butter chicken tonight lol
@ScottW58 Sir, that is a very pretty pour.
oops
what are you drinking post here moved to what are you drinking in a proper location
Chicago Pizza people, rejoice, you’ll be excited to know the NYT has discovered your pizza. Please bask in the validation. Gift link to recipe. Does this recipe look like it’s worth the trouble?
Also:
@InFrom Hate to disappointed but Chicagoans love thin crust (cheese and sausage) pizza. Wafer thin and crispy. The best Italian sausage has fennel in it. It’s more prevalent than deep dish. Tourists come here for the deep dish.
@InFrom @jmdavidson1 Maybe not ALL Chicagoans (or ex-Chicagoans). I (and my family) are very fond of the deep dish pizza, or more specifically, stuffed. For me, my first preference is stuffed, followed by thin crust (crispy like a cracker). Always sausage (I like onions and mushrooms with it). My general rules for toppings: nothing green (green peppers disagree with me, spinach belongs in salad, pizza olives should be black) and nothing that swims (nix the anchovies, shrimp, etc.). “Hawaiian” pizza should be left in Hawaii (or somewhere in the ocean between). Hamburger on pizza? Boring! Big yes to spicy (with fennel) sausage. Pepperoni is ok but can’t compare to sausage.
@InFrom @jmdavidson1 @Mark_L I have room in my heart for all types of pizza. So long as it has mushrooms - the only required topping in my book, much as I love most any other meaty topping.
@klezman You’re going to find that there are a lot of pizza parlors here.
@jmdavidson1 I know! Our friends in Morton Grove are very close to the original Pequod’s, and that’s a great pizza. We enjoyed a kid’s birthday dinner at Malnatti’s and liked that also. Haven’t had tavern pizza yet, but I’m sure once we’re back there it’ll happen.
There may be room in my heart for all the pizza styles, but not in my stomach!
Moved here from the May ‘what are you drinking’ thread
@pakopako said
https://www.reuters.com/world/georgia-uncorks-value-stalins-40000-bottle-wine-collection-2026-05-29/
@rjquillin how cool! would be cool to see the original catalogue and organization
@kaolis @ScottW58 @winesmith @winedavid59
This rather seems to leave WD in a no-win situation regarding Lab Rats.
We can have Rats with rather worthless reports, or no report at all, (kudos to those that take the task with responsibility) and/or those ITB, that it seems some distrust, that generally do seem to provide a bit more insightful reports (there clearly are exceptions on both sides).
The LLR model has served us well over the years, but recently does seem a bit fractured.
OK, I’m taking this (my response) to the Pub; doesn’t seem like the discussion belongs in the offer thread.
@rjquillin
Wait so you’re saying “We can have Rats with rather worthless reports?” The thing that supposedly made this site great? Or we should only trust winemaker rats who should not run down other winemakers work? Or we should just use Suckling notes, wait Kaolis already does that fwiw lol
@rjquillin @scottw58 @winesmith @winedavid59 I vote keep the rats to the great unwashed and keep the itb out of it. Actually some of the rat reports that seem not so informative are quite informative. Not all of course but hey. Hell I suck at being a rat but it is fun, and I would think spreading the rat love around to the mates is the way to go.
@rjquillin @ScottW58 Hey I resemble that remark!
@kaolis @rjquillin
Lol
@kaolis @rjquillin @ScottW58 I think the occasional itb rat report is fine, but when it’s every other offer we lose part of what made this site so great.
@kaolis @ScottW58 @Winedavid59 @winesmith
Well, imo some of them are. but most all are waaaay better than nothing at all, or only the pro notes that are sometimes, but not always, inflated.
Some of the LRR are terrific and I snort coffee reading them. The ones that taste over a couple/few days generally seem the most informative. Seems like one must have a well trained palate to PnP and report in one short setting, as some of these take hours/days to show their true colors.
I’m just not good at it all, but I do try when given the opportunity, and frequently I decline and suggest others more qualified. PS for PS is a good example, or rpm for a CS, (I’m thinking the Corison we both ended up with)
It’s the non-responsive Rats that infuriate. WD sends out bottles and rightfully expects a bit of effort and a timely report; not a heavy ask, imo.
@kaolis @rjquillin @ScottW58 @Winedavid59 @winesmith good stuff. i love lab rat report as a key part of the casemates ecosystem. i do intend to increase winemakers involvement. maybe make sure they are not the only one. i’d also like to increase our rat population. was thinking of having existing rats nominate a friend who they think is worthy… just spitballing here. labrat apprentice?
@kaolis @rjquillin @ScottW58 @Winedavid49 @Winedavid59 @winesmith I think it is fair to say that you’re sending a bottle of wine and you expect a real evaluation. I get it that the idea is to make it less intimidating for casual drinkers but there’s a happy medium in there somewhere.
@rjquillin @ScottW58 @Winedavid49 @Winedavid59 @winesmith Is there a significant amount of rat no-shows? Actually, any rat not showing up kinda sucks.
Hey, refer a friend, get 20 bucks? ha! Seriously not a bad idea, I’ve got a buddy that I think would be a good candidate
@kaolis @rjquillin @ScottW58 @Winedavid49 @Winedavid59 I’m really curious about this as well. Outside of logistical challenges (on vacation, missed ups, etc) how many actual no-show rats do we see a year? I would think it’s quite low.
@hscottk @kaolis @ScottW58 @Winedavid49 @Winedavid59
I do recall reading some number of posted comments about late notification of shipments, when the potential Rat will be unavailable to receive delivery.
And others where a bottle or more of a multiple offer goes without a Report, when the other bottles from the same offer have been Ratted.
And then there are those that are just a failure of Brown to get the bottle delivered for some reason or another; like when they claim the recipient “is not home”…
@hscottk @rjquillin @ScottW58 @Winedavid49 @Winedavid59 True…seems like a few balls dropped from all sides…but only @Winedavid49 knows the numbers…he’s probably busy figuring out the summer shipping program?
@hscottk @kaolis @ScottW58 @Winedavid49 @Winedavid59
@hscottk @kaolis @rjquillin @ScottW58 @Winedavid49 @Winedavid59 for me it’s still the “rats” who say nothing more than “this is good wine, buy it.” Reports like that are completely useless.