@kawichris650 nice way to experience the finger lakes! Icewine is a house favourite.
You should see if you can find other Riesling, Pinot, and cab franc from there. Lots of good options but I am partial to red newt.
Far from a Victorious day, thanks to an overzealous CHP asshole, but we’re drinking a 2013 Wellington Victory with a Flannery lamb rack. Need to sample so we can decide if/how much to get on the sale.
@hscottk@ScottW58
Both were great.
Lamb was less gamey than I prefer, but very tasty all around. Nice and meaty, too.
Wine was good but wasn’t as open as I’d expect. I think maybe it was a bit closed down from a dumb period. All the parts were there but a touch hidden. Toward the end of the bottle it was coming out more, though.
I shoveled snow off the deck and used the grill for the first time since last fall. The locally sourced flank steak and some Wellington cab sauv made for a great evening.
Did something I never do put some smoke on a steak steak does not need smoke right? Put some light smoke apple and cherry wood at 225 for an hour until it hit 120 then seared, kind of a reverse sear on a smoker. Shit it was fantastic as was the wine IMHO, I hope you guys bought some of this
@hscottk
Ugh that’s tough! Different animal but I have to say it’s as good or better than the 11 or 12 but I think it has a greater future? That said I am a Notre Vin homer and have a palate of a yak so ymmv I do think you can’t go wrong trying a few bottles either way.
Spring has sprung! First fire pit of the season sans heat deflector. Great evening with a 2020 Campesino Isa rosé. I have a case of the ‘21 coming and then that’s it! It’s a bummer that side project is no more.
@ScottW58 This is not your “typical” PN. Less cola, strawberry, etc., and just a soft easy drinker. This is a pinot for non pinot drinkers…and pretty reasonably priced.
Just received a flannery lamb tenderloin which was so good we just tore it apart and devoured it as you can see from the pic seasoned it with a ton of rosemary garlic chili powder and thyme. It reminded me when we were in Oregon last year and had dinner with Dustin and his wife from Kelley Fox, he had a lamb leg just butchered and it was far less gamey than most lamb I get (I like that). Ymmv anyways it paired very well with the wine and sides tonight!
Okay I tried the 14 Cabot brut zero tonight and I will say it’s considerably better than the 16, it’s still something I will not buy again but if you love brut zero wines it’s probably a good buy! Or I have a crappy palate because it seems everybody loves them? Ymmv
@chefjess It’s a regular buy, save a few, this is last of ‘14. Was tasty, showing where I was hoping it would. Definitely softer and rounder and richer than your ‘21 is. I was a little worried with CT comments that it was oxidized and over the hill. Not at all.
Second seder. Roasted a chicken and since our was just 5 of us including the kids we opened a 2003 Arcadian Pinot Noir, Sleepy Hollow Vineyard. Delicious!
Made some so called Tuscan chicken, no idea why it’s called Tuscan chicken, it was pretty good. Coravined this because I thought I would not drink much, well shit it was so good we killed the whole bottle as @jmdavidson1 knows this area makes some great wines! Really in the zone.
Bordeaux/ Bordeaux varietals for the tasting group last night. The Gloria vertical was fun. I decided not to add the 19 as the 18 was already too young. I did add a few bottles of bubbly as we’ve determined Champagne fits all themes.
@hscottk
Almost all of us poured it out. We all probably went back throughout the evening to taste each wine at least twice (some wine a few more times!) and had the same reaction both times.
@klezman
The 18 was too young and still disjointed. The others were fantastic. The 83 was lovely. Based on the difference between the 83 and 14-16, I don’t think these require a 20-year hold.
The Briceland was very good after a quick decant. The Elu was reserved, but enjoyable. The Arthur was great, Ursa past it’s peak, the nose on Le Pich was enticing and matched the palate, Salus was off, Cahors was very good. I forgot to snap a pic of the bubbles. @ScottW58 I finally got to try Champagne and fried chicken. Amazing!
@hscottk
Everything was swirled, sniffed, swished for at least 2-3 sips and then at least twice throughout the night, but not everything had folks coming back to actually drink and as much as we had, if it didn’t excite, folks moved on. With this lineup, maybe not a fair shake for the Maxville, but I wanted to clarify.
@chefjess@klezman@ScottW58
Difficult to see the Élu vintage. I’ve gone thru some '10s and quite enjoyed them; yes, reserved, but what I had expected. Need to dig out some of the older bottles…
@chefjess@ScottW58 Sounds great! What vintage of Ursa? I just got the '14s from BD.
With all this tasting going on, we should try to get a multi-group zoom thing one of these days! 3 or 4 cities zoom tasting together would be either super fun or super confusing.
First (chilly) patio dinner of the season. Our 34th anniversary. Simple since the horde (19) come over for Easter dinner. Love this ‘18 Pedroncelli Mother Clone.
60-day aged Flannery Jorge steak and 1992 Iron Horse Vineyards Cabernet Sauvignon Alexander Valley
And matza farfel and salad. Or maybe asparagus. Green stuff!
2012 Qupé Syrah Sonnie’s Sawyer Lindquist Vineyard Magnum. For massive family Easter diner , smoked pork loins. Bottle was in great shape, no hurry if you have any.
With Flannery burgers, this is excellent IMHO. Supposedly from the oldest cab franc vines in St. Em that only survived because of a nasty divorce when everyone in the 50’s and 60’s were pulling them to put in Merlot or so I heard.
Part of what makes this wine so interesting is the blend featuring a high proportion of Cab Franc in the mix using 65% Cabernet Franc, 30% Merlot and 5% Malbec. 92-94 Pts
@kitkat34@pseudogourmet98
I just stumbled on a styro box of 5 that I had never entered into CT as received; sigh…
Not being a fan of tons of fruit, this one for me was just fine and tasty. Not sure if I’ve opened a bottle before, but no notes if I had. This is in a sweet spot for me; showing it’s age, some secondary notes but still showing fruit, nothing flashy. Great weekday bottle imo that still can cellar for some time. Just don’t ask me how much more, but clearly I need to get busy…
Made some beef Rendang with leftover wine from last night, with no green stuff in site. Well it had lemongrass and kaffir lime leaves that it’s cooked with
@klezman 500 or 720? Hit up some Japanese markets with a decent selection. That was nearly a house pour at one of the bars here I used to haunt, before it changed owners and tanked.
After spending the last couple hours on taxes, I’m looking forward to dinner and finally opening my only bottle of 2012 Briceland Vineyards Noir D’Orleans Ishi Pishi Ranch
@woopdedoo This made me check…I’ve still got 5 bottles plus a mag and I haven’t opened one in about 4 or 5 years. Might be time to revisit it!
This also made me count…I’ve got 4.5 cases of various vintages of Victory, some in magnum. Just drank a 2013 a couple weeks ago that was a bit shut down.
@klezman@rjquillin That’s why I pulled one out. Went to a friend’s for dinner and she likes wine but probably doesn’t drink much good wine. Thought I would show what a well-made bottle with some age on it can taste like I was pleased it was by no means past its prime. I have enough Corisons and Wellingtons - and yet I struggle to find a worthy occasion.
DeNegoce og N.68 2018 Sonoma mountain cab. I was impressed with this one. Still very primary but with prominent, smooth tannins and just enough acid. I will definitely stash some of this away and see what we find in a few years.
Finally found something to make chicken breasts great filet them, stuff them with ground pork cooked in garlic and rosemary then cook in butter and white wine. And a pile of green stuff to make the boss happy! With a bottle of Moris farms.
Started with the Stony Hill cab Jesus if I want herbs and greens I will eat a salad! Speaking of which that’s what I’m having but with a pile of meat on it moved on to a 13 Corison, enough fruit to solve the problem!
We’re drinking a 2009 Denier-Handal Petite Sirah. It’s excellent! Blackberries up front, some herbal notes I can’t pinpoint (not that I’m good with that kind of thing) with nice tannins at the back end. In a word: delish!
So, we’re going on a cruise to Greece and Italy in the Fall. We’ve been to Italy, but have missed Sicily, which is a stop on the cruise. So, I bought a mixed case of Sicilian wines from Cameron Hughes. Tonight we drank a Frappato Sicilia DOC. To me it tasted very much like Scott Harvey’s Barbera, which I love. Gonna get me another case before you buzzards buy it all.
@ScottW58 nice…I’ve said this before, used to be a bubbler and got out of practice, kind of like brisket I guess. I have a few sh*tty bottles I’ll have to down soon to get back in the groove…as far as tonight day two De Negoce 68 and some linguine thing I tossed together that didn’t suck but hardly noteworthy.
Contrary to recent rumors (see above) I was not kidnapped and held hostage in Tijuana…I did, however, go on a culinary tour of Chiapas!My bestie was in town for about 33 hours and among other things, we booked ourselves a “fancy pants” dinner at Topolobampo (one of Rick Bayless’ restaurants in Chicago https://www.rickbayless.com/restaurants/topolobampo/ ). It’s been a while since either of us have had much opportunity for fine/fancy dining (thanks a lot COVID!) and we were quite excited. I have dined there once in the past…about 4 1/2 yrs ago and it was a great experience.
The evening started with “snacks” which were not on the menu and I don’t have formal descriptions of (or a pic…I’ll try to see if my friend has a pic). There were 3 little snack treats. First was an oyster topped with some yummy salsa-like deliciousness. Next was a ridiculously flavorful soup which was tomato and chili based with a nice spicy kick. Finally, a beet empanada which was amazing.
Topolobampo is a set tasting menu and I have descriptions of each course below. They also offer wine pairings and agave pairing. Naturally, we couldn’t decide so we did both which is why no details were available Friday night (Haha!)
COURSE 1: San Cristobal Shrimp Aguachile • preserved shrimp, avocado mash, cucumber, finger lime, grill-roasted red onion, tangy aguachile broth (pumpkinseeds, simojovel chiles, cilantro).
-2017 Domain Huet Brut Vouvray, Loire Valley, France
-Cogigo 1530 Artesanal Ensamble Agaves Espadin & Tobala, San Juan Del Rio, Oaxaca
COURSE 2: Sopa de Pan • toasted pan de yema (brioche), soft-cooked quail egg, golden plantain, slow-cooked chayote & tatume, charred Mighty Vine tomatoes, rich chicken broth with sweet spices.
-2020 Domain Weinbach Cuvee Ste Catherine, Pinot Gris, Alsace France
-Fidencio Pechuga Agaves Espadin, Triple distilled with fruits, spices, and chicken, Santiago Matalan, Oaxaca
BONUS! They sneaked in another little surprise bite that was not on the menu, so again, no formal description. It was a little puddle of a delicious sauce, a spoon of guacamole, topped with dried very finely shredded beef…with a mini blue corn tortilla.
COURSE 3: Shote • Garlic-braised mussels & snails in a sauce of herby hoja santa, roasted poblano & epazote. Black truffle potato pavé.
-2021 Grosjean Gamay, Valle D’Aosta, Italy
-Cazcanes Still Strength Weber Tequila, Jalisco
COURSE 4: Guinea Hen, Mole Coleto • butter-basted guinea hen, San Cristobal’s mole coleto (ancho, pasilla & mulato chiles, sweet spices, plantain, chocolate), black bean tamal juacané, creamy plantain puree with aromatic queso chiapaneco.
-2017 Palazzo Maffei Amarone Della Valpollicella, Veneto, Italy
-Los Nahuales Anejo Agaves Espadin aged16 months in oak barrels, Santiago Matatlan, Oaxaca
COURSE 5: Queso Doble Crema, Café, Membrillo • Chiapas’ famous “doble crema” cheese made into ice cream, quince paste, coffee granita & crunchy crumble, chimbo (candied marquesote cake).
-2021 Jorge Ordonez & Co Victoria 2, Moscatel Dulce, Malaga, Spain-Siglo
-Cero Pox Distilled from four types of corn, sugar cane, and wheat, San Chamula, Chiapas
COURSE 6: Tascalate • tascalate cake (toasted corn, cacao, achiote), cacao mousse, tascalate crema, cacao mascerated cherries, blue corn masa tuile
-NV Warre’s Otima 10-yr Tawny Port, Douro Valley, Portugal
-Comiteco 9 Guardianes Blanco Distilled from Agave sap, Xomitan de Dominguez, Chiapas.
…and to top it all off, Chef Bayless and his wife were entertaining friends and were seated about 10 feet away (there was an empty 2-seat table between us).
All in all, it was an amazing meal. His love of Mexican cuisine truly shines through. Every last bite was delicious (though I cannot vouch for the quail egg…I gave mine to my friend. I don’t like eggs).
@hscottk@jmdavidson1@ScottW58
All of the wines were lovely. I particularly enjoyed the Vouvray and the Moscatel Dulce. WOTN, however, would definitely be the Amarone.
@hscottk@jmdavidson1@kaolis@ScottW58
I really love the place, too. I am trying to resolve in my mind whether I would ever consider going there alone (most of my good friends have moved too far away to easily plan this type of dinner). There was a very nice young man dining alone at the table next to us…I’m just not sure I’m comfortable doing that in such a high-end “experience” restaurant. I do it all the time at casual places…
@InFrom@karenhynes@rjquillin
Lol Facebook knows what’s up not that I have Facebook but I don’t worry about that stuff because if big brother wants you he will find you no matter what!
@jmdavidson1@klezman
Had a ribeye smackdown with the Sleeping Lady: Flannery vs. Morgan
The wine: on the young side, ample and reserved dark fruits, nice tannin balance and plenty of food friendly acid. A solid bottle, inadequate experience with the other bottlings to compare. Saved enough to let it sit for a few days.
Meat: Flannery wins, easily. The Morgan was tasty, perhaps a bit more than the Flannery, but factoring in the higher $/mass to begin with and the excessive non-trimmed edge fat, a solid second. Just not worth the premium asking price, imo.
@CorTot@ScottW58 stupid us for missing DMB here!
Can’t bring in wine since it’s a lease event - no glass or cans or outside booze. We have a bit of contraband but Lea can’t hide a 750 ml bottle!
@hscottk I didn’t find it to be hot. I thought it was a little tart to start, but after an hour decant, it was just right for the food pairing. I picked this up based on price and knowing it would be disappearing. I preferred the syrahs be made, but those haven’t been around for years.
@karenhynes You may have done a little research by now. In a nutshell they are the broken ends and pieces of the milling process. They are extremely versatile and although it’s just rice they are a horse of a different color as they say. You can cook as risotto, cook traditionally, or as congee or as a fried cake in a skillet. Cooking time is shorter than regular rice, they like sauce. Water/stock to rice ratios can vary from 2/1 to 6/1. I was purchasing from Delta Blues Rice in Mississippi but they recently closed doors. A suggested source for traditional rice grits would be Two Brooks Farm in Mississippi who are buds of my place that closed, or Anson Mills or Marsh Hen Mill for Carolina Gold rice grits.
Was celebrating a friend’s birthday tonight. So I made some huge pork chops, steak, bourbon glazed carrots, and potatoes. Only managed to get photos of the chops, but that’s alright. They were the star of the show, aside from the Victory of course.
Ok a little late, but wanted to give a shout out to this guy, albeit only my first bottle out of a mixed case. Reasonable price, runs some nice discounts, shipping no bargain however. This was nicely balanced, good fruit, touch of earth, round mouth feel, good finish. If I recall it was $38/bottle and I paid 40 or 50% off on a futures deal. Paired well with some lamb shoulder chops.
@rjquillin Need to look, might have one bottle of Pax left from that era. And just did a reload on the Flannery hangers, a few regular and a couple of dry aged to try.
@rjquillin@ScottW58 Sausage is pretty good, but not Chicago good…ha!
As an aside, I’ve come to learn the South might know bbq and grits and shrimp and greens, but the South definitely doesn’t know good sausage
@kaolis@ScottW58
So far, just not a fan of this at all. Can’t put my finger on exactly why, but this, and a prior, different, bottle both had a similar ‘feature’ or style I just don’t fine appealing. Bad bottles, just me? Dunno…
@klezman@rjquillin@ScottW58 Never hung on to them this long, save for the one bottle of '04 Cuvee Keltie I have, not that '05 is particularly old. I always thought they were better on the younger side even if they are big and bold. For the most part they all had a bit of ABV and not all wines handle that well. The Keltie is 15.3.
@karenhynes@rjquillin the oak is still obvious but well integrated. Pretty fruit. Nice herbal notes. Hints of dust. Good stuff. Just entering its teenage drinking window.
Forget the delicious Flannery bone in ribeye and wine, when I blended the head of garlic into the butter and chicken stock and poured over the Fondant potatoes I wanted to cry it was so good! I don’t really care Andrea will make me sleep on the couch
@danandlisa@karenhynes@klezman@ScottW58 they do look amazing! My late grandfather always did oven browns with the fat trimmings from the Xmas prime rib, looks very similar.
@CorTot@danandlisa@kaolis@karenhynes@klezman
If you do I found a trick to make it pretty easy! Instead of hand pealing and shaping each Yukon I used my smallest biscuit cutter. That way you can punch them out of a russet. Cory you have your grandfather’s recipe? When I first did these I used the fat drippings after roasting a chicken to cook them.
Ok, so I’m going to go on too long about travel shock. Had a hankering for some duck, see above. Had a hankering for a little Bordeaux with it, see above. Nothing really in the house wine-wise I wanted so did a quick hit at the storage joint and grabbed four bottles of mid-tier Bdx that I had standing up for sooner rather than later consumption. Put in my cooler. A couple more shopping stops and farm market stops. All in the cooler. Last stop was one of the markets, loaded up and left the market. Kind of a busy traffic day so gunned it for a left hand turn into traffic. Well I hadn’t closed the back of my vehicle. Oops. The cooler, with groceries and veggies and four bottles of Bordeaux in it went flying into the middle of the road. I looked at my bride and said, Honey, I lost the cooler! Guy behind me was aware enough to stop, gather everything off the road and shove it back into the cooler, stopped traffic until we got cooler back into vehicle. Nothing was broken, lost or damaged including all bottles of wine. Wine didn’t suck (and was clear enough to drink) So I’m now saying travel shock is a myth. ha!
@kaolis
Ha! looks great! and you are a lucky man, after you gunned it and everything flew out your honey said “I” lost the cooler, reminds me of the line in the Band song “I don’t have to speak she defends me a drunkards dream if I ever did see one”
My first Finger Lakes wine, and it was very enjoyable.
@kawichris650 nice way to experience the finger lakes! Icewine is a house favourite.
You should see if you can find other Riesling, Pinot, and cab franc from there. Lots of good options but I am partial to red newt.
@kawichris650 @klezman And I’m partial to Long Point.
2017 Iron Horse (unoaked)Chardonnay
I kept reading all the reports and opinions and they made me thirsty!
@ttboy23
12013 Chalk Hill Red paired with mesquite smoked, grilled salmon, parm polenta with a sun dried tomato sauce and grilled asparagus.
1:
@jmdavidson1
Well that looks fantastic!
Far from a Victorious day, thanks to an overzealous CHP asshole, but we’re drinking a 2013 Wellington Victory with a Flannery lamb rack. Need to sample so we can decide if/how much to get on the sale.
@klezman
How is the lamb? gotta get to mine soon.
@klezman @ScottW58 And how was the wine? Drink/hold?
@hscottk @ScottW58
Both were great.
Lamb was less gamey than I prefer, but very tasty all around. Nice and meaty, too.
Wine was good but wasn’t as open as I’d expect. I think maybe it was a bit closed down from a dumb period. All the parts were there but a touch hidden. Toward the end of the bottle it was coming out more, though.
Iron Horse weekend? 2016 IH chard, Heritage Clone with Chilean sea bass, salad, and Jasper Willoughby cheese. This wine is drink now IMHO.
I shoveled snow off the deck and used the grill for the first time since last fall. The locally sourced flank steak and some Wellington cab sauv made for a great evening.
2013 Failla Pinot Noir Sonoma Coast
Did something I never do put some smoke on a steak steak does not need smoke right? Put some light smoke apple and cherry wood at 225 for an hour until it hit 120 then seared, kind of a reverse sear on a smoker. Shit it was fantastic as was the wine IMHO, I hope you guys bought some of this
@ScottW58 How does it compare with the L’etrier?
@hscottk
I do think you can’t go wrong trying a few bottles either way.
Ugh that’s tough! Different animal but I have to say it’s as good or better than the 11 or 12 but I think it has a greater future? That said I am a Notre Vin homer and have a palate of a yak so ymmv
@hscottk @ScottW58 smoke on a steak of an obviously good idea. Glad it worked out well!
Wine sounds good too… Didn’t know about that one. Also on WTSO?
@hscottk @klezman
It is
Just a couple glasses of Resiling with some chicken noodle soup tonight.
Out with friends at Animal in LA
Apparently too much wine yesterday…posted to March thread. Duh.
Spring has sprung! First fire pit of the season sans heat deflector. Great evening with a 2020 Campesino Isa rosé. I have a case of the ‘21 coming and then that’s it! It’s a bummer that side project is no more.
@hscottk Nice choice. A fave rose for me.
Sh*t… it’s April? Flatiron and believe it or not that’s a taco…well it is Tuesday correct?
@jmdavidson1
etouffee you are speaking my language! How was the wine? That is the only Notre Vin I have not bought.
@ScottW58 This is not your “typical” PN. Less cola, strawberry, etc., and just a soft easy drinker. This is a pinot for non pinot drinkers…and pretty reasonably priced.
@jmdavidson1 @ScottW58 I purchased one, yet to try…and fried green maters, how can you go wrong?
Just received a flannery lamb tenderloin which was so good we just tore it apart and devoured it as you can see from the pic
seasoned it with a ton of rosemary garlic chili powder and thyme. It reminded me when we were in Oregon last year and had dinner with Dustin and his wife from Kelley Fox, he had a lamb leg just butchered and it was far less gamey than most lamb I get (I like that). Ymmv anyways it paired very well with the wine and sides tonight!
@ScottW58 We’re big lamb fans and that looks delicious. The other red meat, yumm!!
@jmdavidson1 @ScottW58 yum…board full of sliced meat, I resemble that remark…
@jmdavidson1 @kaolis
Lol it looks like a coyote got too it but I have been called worse and wth we loved it
Cheap white, a couple of homemade Italian sausage patties on the grill with peppers etc etc…
Okay I tried the 14 Cabot brut zero tonight and I will say it’s considerably better than the 16, it’s still something I will not buy again but if you love brut zero wines it’s probably a good buy! Or I have a crappy palate because it seems everybody loves them? Ymmv
With a little pan seared grouper that had been lingering in the freezer
@kaolis We can’t seem to get grouper here. So go the benefits of living down south.
@jmdavidson1 Well we can’t get fresh asparagus here…trade off?
@kaolis
How was the 2014? I’ve had several bottles of the 2021 which have been fantastic
@chefjess It’s a regular buy, save a few, this is last of ‘14. Was tasty, showing where I was hoping it would. Definitely softer and rounder and richer than your ‘21 is. I was a little worried with CT comments that it was oxidized and over the hill. Not at all.
Second seder. Roasted a chicken and since our was just 5 of us including the kids we opened a 2003 Arcadian Pinot Noir, Sleepy Hollow Vineyard. Delicious!
@karenhynes Must be Friday…2 bottle night. Enjoy.
Made some so called Tuscan chicken, no idea why it’s called Tuscan chicken, it was pretty good. Coravined this because I thought I would not drink much, well shit it was so good we killed the whole bottle
as @jmdavidson1 knows this area makes some great wines! Really in the zone.
@ScottW58 Looks like a double score…good meal, amazing syrah.
@ScottW58 I’ve been thinking about opening one of mine. Glad they’re drinking well!
…and we’re back! Celebrating son’s college admission with sushi and Veuve Doussot bubbles.
@hscottk Congrat’s and WOW!!!
@hscottk wait you can still afford sushi and champagne after your son was accepted to college?!
@ScottW58 Not for long! Next year’s celebration will be at Dennys with Barefoot chard.
Bordeaux/ Bordeaux varietals for the tasting group last night. The Gloria vertical was fun. I decided not to add the 19 as the 18 was already too young. I did add a few bottles of bubbly as we’ve determined Champagne fits all themes.
@chefjess Amazing lineup, as always. How was the Maxville? I see that pop up on flash sites every so often.
@hscottk
Almost all of us poured it out. We all probably went back throughout the evening to taste each wine at least twice (some wine a few more times!) and had the same reaction both times.
@chefjess Nice lineup! Those Glorias seem way too young, but how was that '83?
And how’d the Briceland and St Supery fare?
@chefjess good to know, thx!
@klezman
The 18 was too young and still disjointed. The others were fantastic. The 83 was lovely. Based on the difference between the 83 and 14-16, I don’t think these require a 20-year hold.
The Briceland was very good after a quick decant. The Elu was reserved, but enjoyable. The Arthur was great, Ursa past it’s peak, the nose on Le Pich was enticing and matched the palate, Salus was off, Cahors was very good. I forgot to snap a pic of the bubbles. @ScottW58 I finally got to try Champagne and fried chicken. Amazing!
@hscottk
Everything was swirled, sniffed, swished for at least 2-3 sips and then at least twice throughout the night, but not everything had folks coming back to actually drink and as much as we had, if it didn’t excite, folks moved on. With this lineup, maybe not a fair shake for the Maxville, but I wanted to clarify.
@chefjess @klezman @ScottW58
Difficult to see the Élu vintage. I’ve gone thru some '10s and quite enjoyed them; yes, reserved, but what I had expected. Need to dig out some of the older bottles…
@chefjess @ScottW58 Sounds great! What vintage of Ursa? I just got the '14s from BD.
With all this tasting going on, we should try to get a multi-group zoom thing one of these days! 3 or 4 cities zoom tasting together would be either super fun or super confusing.
@chefjess Appreciated, thanks!
First (chilly) patio dinner of the season. Our 34th anniversary. Simple since the horde (19) come over for Easter dinner. Love this ‘18 Pedroncelli Mother Clone.
@pjmartin
Happy Anniversary!
@pjmartin That’s a nice number of years! Congrats!
@pjmartin
Congratulations and happy anniversary!
@pjmartin
Way belated Happy Anniversary!
@CorTot I don’t think I’ve ever seen that label before!
60-day aged Flannery Jorge steak and 1992 Iron Horse Vineyards Cabernet Sauvignon Alexander Valley
And matza farfel and salad. Or maybe asparagus. Green stuff!
2012 Qupé Syrah Sonnie’s Sawyer Lindquist Vineyard Magnum. For massive family Easter diner , smoked pork loins. Bottle was in great shape, no hurry if you have any.
Easter just the bride and I… nothing fancy…Campo Grande Iberico rib rack, grits and beans which I suppose qualify as green stuff…
Yeah too many pics, but crappy weather today, saved by watching the Masters though
@kaolis That’s some tasty looking pork!
@kaolis
Looks like proper grits!
Since it sounds like Scott is coming here tonight I decided to open a 2017 Scott Harvey Zinfandel Old Vine Reserve
Flannery Lamb Riblets and some scratch Caesar salad
@rjquillin
Love those riblets
@rjquillin @ScottW58 yeah they’re excellent. Got a couple more sets on the way, too.
@klezman @rjquillin @ScottW58 need to order some more riblets
Took the kids and sisters out for dinner tonight with a couple of mags
great masters!
@ScottW58 Ok, I figured the bottle on the right coast is bubbles…left coast bottle is??
@kaolis
The wrong coast bottle is a 2021 Kelley Fox Mirabi.
@kaolis @ScottW58 and so Vivino, via CT, just told me as well. It’s a PN
2017 The Princess and the Peasant Carignan Poor Ranch
These are still doing nicely!
With Flannery burgers, this is excellent IMHO. Supposedly from the oldest cab franc vines in St. Em that only survived because of a nasty divorce when everyone in the 50’s and 60’s were pulling them to put in Merlot or so I heard.
@ScottW58 is it all cab franc?
@klezman @ScottW58 from a CT note, one of two citing the same blend.
and the producer tech sheet
Uhhh…2016 Scott Harvey Red Label Barbera.
Excellent! Immediately made my purchase.
Anyone recall the blend?
@rjquillin
Funny you should ask that as I found a bottle in the cellar recently and tried to find out myself. Best I could find is “mostly merlot”.
@pseudogourmet98 you did better than I finding any info. I’ll note a quite short cork, but still uncompromised and doing it’s job well.
@pseudogourmet98 @rjquillin how was it? I’ve got one (or two) left
@kitkat34 @pseudogourmet98
I just stumbled on a styro box of 5 that I had never entered into CT as received; sigh…
Not being a fan of tons of fruit, this one for me was just fine and tasty. Not sure if I’ve opened a bottle before, but no notes if I had. This is in a sweet spot for me; showing it’s age, some secondary notes but still showing fruit, nothing flashy. Great weekday bottle imo that still can cellar for some time. Just don’t ask me how much more, but clearly I need to get busy…
@jmdavidson1
pozole verde?
@ScottW58 Made with poblanos, serranos, tomatillos, cubanelles, cilantro, etc. , smoked pork butt (shoulder), hominy. Very green.
@jmdavidson1
So chili Verde with hominy nice!
Margaritas with matza-tortilla tacos
Made some beef Rendang with leftover wine from last night, with no green stuff in site. Well it had lemongrass and kaffir lime leaves that it’s cooked with
@ScottW58 Dang, that rendang looks delicious.
2013 Chalk Hill and a prime rib toast (mashed and green beans).
@jmdavidson1
That looks fantastic jm but I have to ask, that spikey board how the hell do you clean it?
@jmdavidson1 @ScottW58 and also that looks like a massive cap on the rib! Where’s it from?
2011 Wellington Cabernet Sauvignon Handal-Denier
2001 Domaine de l’île Margaux Cuvée Mer de Garonne
Super austere but very good nonetheless. Entirely not fruity.
2020 Scott Harvey Mountain Select Barbera (from mixed case in Nov) with leftover ham from Easter. Happy with my recent case purchase
Ordered pizza tonight so one of this year’s BD purchases, tomorrow fried chicken and champagne
@ScottW58 Still kind of annoyed I didn’t get to that offer more quickly!
@klezman
It was a good one and I was late too so only got a few bottles.
@klezman @ScottW58 There weren’t a lot of bottles available…I missed out as well (sad face).
2020 Turley Estate Sauvignon Blanc
@karenhynes
Happy Friday!!!
@kawichris650
Happy Friday!
@karenhynes Another two bottle night; living large!
2020 Tercero cinsault rosé to go with a nice summery day in the northeast.
I was slacking on Wednesday, so here’s to a Wellington Friday!
@kawichris650 You seem to have an endless supply!
@hscottk
I bought more than I’d like to admit back in the day on the old site.
The vote tonight was sushi and sake: Kiku-Masamune Sake Brewing Company Kimoto Junmai Daiginjo
@klezman
A pretty decent above average and widely available bottle.
You did consume it cold, I hope.
@rjquillin of course cold - we’re not savages! Solid sake.
Didn’t realise this was widely available. Got it from envoyer for $30 or so. Good price?
@klezman 500 or 720? Hit up some Japanese markets with a decent selection. That was nearly a house pour at one of the bars here I used to haunt, before it changed owners and tanked.
@rjquillin 720. Yeah, I may look around Mitsuwa and there’s a good sushi/market nearby, but I don’t know enough about it to know what is a good qpr.
2009 Vignamaggio Cabernet Franc Toscana IGT
at The Butcher Shop (not my choice) with some prime rib courtesy of the kids that are in town.
After spending the last couple hours on taxes, I’m looking forward to dinner and finally opening my only bottle of 2012 Briceland Vineyards Noir D’Orleans Ishi Pishi Ranch
@klezman Why?
They are not due until Oct.
At least down here they aren’t.
@rjquillin I’d rather get them done even if I get the automatic extension.
@klezman @rjquillin I don’t give tax advice, but these folks do.
2007 Wellington Victory - This is a great one, and it seems in its prime right now.
@woopdedoo good to know.
Friday was a toss-up between a '09 Victory now sitting on the counter and the CF we ended up drinking.
@woopdedoo This made me check…I’ve still got 5 bottles plus a mag and I haven’t opened one in about 4 or 5 years. Might be time to revisit it!
This also made me count…I’ve got 4.5 cases of various vintages of Victory, some in magnum. Just drank a 2013 a couple weeks ago that was a bit shut down.
@klezman @woopdedoo ditto on looking.
Missing '94 and need to find a reason to pull the cork on a '91.
@rjquillin @woopdedoo Those are also my two oldest, and I think I have mags of one or both. Need a good reason and those who will appreciate it!
@klezman @rjquillin That’s why I pulled one out. Went to a friend’s for dinner and she likes wine but probably doesn’t drink much good wine. Thought I would show what a well-made bottle with some age on it can taste like I was pleased it was by no means past its prime. I have enough Corisons and Wellingtons - and yet I struggle to find a worthy occasion.
2019 Venge Scout’s Honor w/Tube Steaks.
@FritzCat Chicago style?
@jmdavidson1 California style. Split on San Francisco sourdough w/tomato, onion pickle and mustard.
DeNegoce og N.68 2018 Sonoma mountain cab. I was impressed with this one. Still very primary but with prominent, smooth tannins and just enough acid. I will definitely stash some of this away and see what we find in a few years.
2017 iron horse Chardonnay - 2 clones
With grilled lobster tails and twice baked potatoes. Let’s waddle outta here!
@CorTot
Hmmm yum so the boss (Candice) is still killing it
@ScottW58 it’s her birthday.
@CorTot
And you made her cook!?
@ScottW58 everything on that plate was by me.
And our oldest made the cake.
2017 Acumen Sauvignon Blanc Peak
$17 GO flyer that’s worth it, and I’m not a SB fan boy.
2016 Flowers Sea View Ridge Pinot Noir
Finally found something to make chicken breasts great
filet them, stuff them with ground pork cooked in garlic and rosemary then cook in butter and white wine. And a pile of green stuff to make the boss happy! With a bottle of Moris farms. 
@ScottW58 That is some decadent chicken! Looks fantastic!
@ScottW58 picatta also has lots of butter and wine in the sauce to make chicken breasts worthwhile
But yeah, that looks amazing.
@klezman @ScottW58 I was thinking more along the lines of chicken Kiev (or current spelling)
Part of the most recent mystery case offer.
Smoked a brisket all day, really good if I don’t say so myself
@ScottW58 Nice looking piece of meat and smoke ring. I can smell it thru the internet (LOL)
@jmdavidson1 @ScottW58 Scott knows how to smoke a delicious brisket!
@jmdavidson1 @klezman
Well I have to say with this one you don’t need teeth to eat it
@jmdavidson1 @ScottW58 molarchae has dental issues at the moment… Sounds up her alley!
@jmdavidson1 @ScottW58 I’m brisket challenged…maybe someday
@jmdavidson1 @kaolis
Practice makes perfect
Started with the Stony Hill cab Jesus if I want herbs and greens I will eat a salad! Speaking of which that’s what I’m having but with a pile of meat on it
moved on to a 13 Corison, enough fruit to solve the problem! 
@ScottW58 sounds like I should try a Stony Hill!
@klezman
Yeah you would love it, makes a Corison taste like a regular Cali fruit bomb!
@jmdavidson1 LOL. Corison or Costco? Well, they both start with C. Both from Napa.
@jmdavidson1
God I love being retired!
Close enough on Wednesday
2009 Aliénor Grand Vin
This stuff is great
2018 Stereophonic Gruner Veltliner Endless Summer with Mushroom Chicken over pasta.
Opened a 2013 WineSmith Cabernet with some grilled steaks.
Made some French onion soup and leftover wine, Stony Hill was much better and showed some fruit or it was the sweetness from the onions.
2018 Turley Frederick’s Vineyard Zinfandel
Wednesday I was busy making smoked Manhattans, so tonight I decided to pop open a Wellington to enjoy.
Finishing the 2013 WineSmith Cabernet. Even better tonight.
Just opened a 2012 Wellington Roussanne. It’s doing pretty well at first sip! Having it with chicken paprikash.
Made Kenji’s smash burgers with Morgan ranch meat, God damn where have you been all my life wow! Wine is gorgeous too
We’re drinking a 2009 Denier-Handal Petite Sirah. It’s excellent! Blackberries up front, some herbal notes I can’t pinpoint (not that I’m good with that kind of thing) with nice tannins at the back end. In a word: delish!
Will report tomorrow on my Friday evening adventure. Quite different from my typical Friday night…quite spectacular. Details later.
@karenhynes Intriguing! Can’t wait to hear!
@InFrom @karenhynes Why do I feel this story involves a trip to Tijuana?
@hscottk @InFrom @karenhynes
Lol
@hscottk @InFrom @ScottW58
LOL!!! Close!
I promise details late tonight or tomorrow…
2016 Pomum Cellars Red Wine BdX blend
Full Pull “redacted” (#24?)
So, we’re going on a cruise to Greece and Italy in the Fall. We’ve been to Italy, but have missed Sicily, which is a stop on the cruise. So, I bought a mixed case of Sicilian wines from Cameron Hughes. Tonight we drank a Frappato Sicilia DOC. To me it tasted very much like Scott Harvey’s Barbera, which I love. Gonna get me another case before you buzzards buy it all.
Well after a beautiful day but horrifying round of golf this young lady was chosing to sacrifice her life to make me feel better, it worked
@ScottW58 nice…I’ve said this before, used to be a bubbler and got out of practice, kind of like brisket I guess. I have a few sh*tty bottles I’ll have to down soon to get back in the groove…as far as tonight day two De Negoce 68 and some linguine thing I tossed together that didn’t suck but hardly noteworthy.
Contrary to recent rumors (see above) I was not kidnapped and held hostage in Tijuana…I did, however, go on a culinary tour of Chiapas!My bestie was in town for about 33 hours and among other things, we booked ourselves a “fancy pants” dinner at Topolobampo (one of Rick Bayless’ restaurants in Chicago https://www.rickbayless.com/restaurants/topolobampo/ ). It’s been a while since either of us have had much opportunity for fine/fancy dining (thanks a lot COVID!) and we were quite excited. I have dined there once in the past…about 4 1/2 yrs ago and it was a great experience.
The evening started with “snacks” which were not on the menu and I don’t have formal descriptions of (or a pic…I’ll try to see if my friend has a pic). There were 3 little snack treats. First was an oyster topped with some yummy salsa-like deliciousness. Next was a ridiculously flavorful soup which was tomato and chili based with a nice spicy kick. Finally, a beet empanada which was amazing.
Topolobampo is a set tasting menu and I have descriptions of each course below. They also offer wine pairings and agave pairing. Naturally, we couldn’t decide so we did both which is why no details were available Friday night (Haha!)
COURSE 1: San Cristobal Shrimp Aguachile • preserved shrimp, avocado mash, cucumber, finger lime, grill-roasted red onion, tangy aguachile broth (pumpkinseeds, simojovel chiles, cilantro).
-2017 Domain Huet Brut Vouvray, Loire Valley, France
-Cogigo 1530 Artesanal Ensamble Agaves Espadin & Tobala, San Juan Del Rio, Oaxaca
COURSE 2: Sopa de Pan • toasted pan de yema (brioche), soft-cooked quail egg, golden plantain, slow-cooked chayote & tatume, charred Mighty Vine tomatoes, rich chicken broth with sweet spices.
-2020 Domain Weinbach Cuvee Ste Catherine, Pinot Gris, Alsace France
-Fidencio Pechuga Agaves Espadin, Triple distilled with fruits, spices, and chicken, Santiago Matalan, Oaxaca
BONUS! They sneaked in another little surprise bite that was not on the menu, so again, no formal description. It was a little puddle of a delicious sauce, a spoon of guacamole, topped with dried very finely shredded beef…with a mini blue corn tortilla.
COURSE 3: Shote • Garlic-braised mussels & snails in a sauce of herby hoja santa, roasted poblano & epazote. Black truffle potato pavé.
-2021 Grosjean Gamay, Valle D’Aosta, Italy
-Cazcanes Still Strength Weber Tequila, Jalisco
COURSE 4: Guinea Hen, Mole Coleto • butter-basted guinea hen, San Cristobal’s mole coleto (ancho, pasilla & mulato chiles, sweet spices, plantain, chocolate), black bean tamal juacané, creamy plantain puree with aromatic queso chiapaneco.
-2017 Palazzo Maffei Amarone Della Valpollicella, Veneto, Italy
-Los Nahuales Anejo Agaves Espadin aged16 months in oak barrels, Santiago Matatlan, Oaxaca
COURSE 5: Queso Doble Crema, Café, Membrillo • Chiapas’ famous “doble crema” cheese made into ice cream, quince paste, coffee granita & crunchy crumble, chimbo (candied marquesote cake).
-2021 Jorge Ordonez & Co Victoria 2, Moscatel Dulce, Malaga, Spain-Siglo
-Cero Pox Distilled from four types of corn, sugar cane, and wheat, San Chamula, Chiapas
COURSE 6: Tascalate • tascalate cake (toasted corn, cacao, achiote), cacao mousse, tascalate crema, cacao mascerated cherries, blue corn masa tuile
-NV Warre’s Otima 10-yr Tawny Port, Douro Valley, Portugal
-Comiteco 9 Guardianes Blanco Distilled from Agave sap, Xomitan de Dominguez, Chiapas.
…and to top it all off, Chef Bayless and his wife were entertaining friends and were seated about 10 feet away (there was an empty 2-seat table between us).
All in all, it was an amazing meal. His love of Mexican cuisine truly shines through. Every last bite was delicious (though I cannot vouch for the quail egg…I gave mine to my friend. I don’t like eggs).
@karenhynes Ok, you win. Now you’ve set the bar beyond the reach of us mortal humans. Sounds AMAZING!!!
@jmdavidson1 @karenhynes
great night.
Yes fantastic! Interesting and fun wine pairings too, and you threw the agave pairing on top too
@jmdavidson1 @karenhynes @ScottW58 Looks like an amazing evening. WOTN?
@hscottk @jmdavidson1 @karenhynes @ScottW58 I LOVE that place…nicely done!
@hscottk @jmdavidson1 @ScottW58
All of the wines were lovely. I particularly enjoyed the Vouvray and the Moscatel Dulce. WOTN, however, would definitely be the Amarone.
@hscottk @jmdavidson1 @kaolis @ScottW58
I really love the place, too. I am trying to resolve in my mind whether I would ever consider going there alone (most of my good friends have moved too far away to easily plan this type of dinner). There was a very nice young man dining alone at the table next to us…I’m just not sure I’m comfortable doing that in such a high-end “experience” restaurant. I do it all the time at casual places…
@karenhynes Sounds amazing and unforgettable.
Weirdly, just now Facebook just suggested I follow Chef Rick Bayless.
@InFrom @karenhynes
That would give me the heebie-jeebies
@InFrom @karenhynes @rjquillin
not that I have Facebook but I don’t worry about that stuff because if big brother wants you he will find you no matter what!
Lol Facebook knows what’s up
@InFrom @karenhynes @rjquillin container tabs for Firefox keep that stuff under control. Less so on your phone.
2015 Notre Vin Cabernet Sauvignon Sleeping Lady
@rjquillin And?
@klezman dunno yet, still in the decanter.
Sure is deep purple.
@rjquillin How was that compared to the others we’ve seen on tso? I haven’t opened any of mine, of this one, yet.
@jmdavidson1 @klezman
Had a ribeye smackdown with the Sleeping Lady: Flannery vs. Morgan
The wine: on the young side, ample and reserved dark fruits, nice tannin balance and plenty of food friendly acid. A solid bottle, inadequate experience with the other bottlings to compare. Saved enough to let it sit for a few days.
Meat: Flannery wins, easily. The Morgan was tasty, perhaps a bit more than the Flannery, but factoring in the higher $/mass to begin with and the excessive non-trimmed edge fat, a solid second. Just not worth the premium asking price, imo.
Flannery above and to the right vs. the Morgan
About to head to the Bowl to see Phish…so we’ll be drinking the pot fumes?
@klezman yeah you will!!!
We saw DMB last September and it was intense.
@CorTot @klezman
Wait!? Why wouldn’t you bring wine to the bowl?
@CorTot @ScottW58 stupid us for missing DMB here!
Can’t bring in wine since it’s a lease event - no glass or cans or outside booze. We have a bit of contraband but Lea can’t hide a 750 ml bottle!
@CorTot @klezman
Deal breaker for me
@jmdavidson1 Rassi looks interesting
@kaolis I’ve picked this up twice on casemates. It’s a keeper and worth picking up if it’s ever offered here again.
@CorTot the rest of this last night post grilled mahi mahi, seemed like a terrible pairing.
@jmdavidson1 what did you think? This was a bit hot for me. Not bad, but far from the best Campesinos I’ve had.
@hscottk I didn’t find it to be hot. I thought it was a little tart to start, but after an hour decant, it was just right for the food pairing. I picked this up based on price and knowing it would be disappearing. I preferred the syrahs be made, but those haven’t been around for years.
@jmdavidson1 Agreed on the Syrah. CT reviews suggest some bottle variation so I’ll need to try another soon.
Pic 3, plating not my strength, only to prove some green stuff…but hey it’s cheap wine so who cares…ha!
@kaolis
That wine used to be pretty good even tho cheap, meal looks great!
@ScottW58 2016, tasty enough and still traveling a bit so half left for tomorrow
@kaolis Nice looking chops. I’m making those on Tuesday.
Just made a frittata with leftover ground turkey, artichoke hearts, onion, chives, tomato and basil. With a zero dosage champagne that is gorgeous!
@ScottW58 I don’t think I’ve ever paired wine with an egg dish! I need to try that soon.
@ScottW58 Are you italian? That’s a good looking frittata.
Lamb chops and 2012 Wellington Syrah Estate Vineyard Sonoma Valley
Scallops, fresh snow peas and some jasmine rice grits/middlins hiding under there…
@kaolis
That’s a fine looking dish! As I was looking at the picture I was thinking those have to be rice grits and probably Anson Mills?
@kaolis
Yum! Looks perfect for a spring evening
@kaolis
Rice grits, eh?? Tell me more…
@karenhynes You may have done a little research by now. In a nutshell they are the broken ends and pieces of the milling process. They are extremely versatile and although it’s just rice they are a horse of a different color as they say. You can cook as risotto, cook traditionally, or as congee or as a fried cake in a skillet. Cooking time is shorter than regular rice, they like sauce. Water/stock to rice ratios can vary from 2/1 to 6/1. I was purchasing from Delta Blues Rice in Mississippi but they recently closed doors. A suggested source for traditional rice grits would be Two Brooks Farm in Mississippi who are buds of my place that closed, or Anson Mills or Marsh Hen Mill for Carolina Gold rice grits.
@kaolis
Yeah, I did a little research but then I fell asleep! Thanks for the additional info and the suggested sources!
Why not @WineSmith Wednesdays? 2013 Meritage.
@Mark_L
Hi Mark. Why not join us on WineDown Fridays? 5-6:00 PM Pacific time every Friday. Zoom link is https://us02web.zoom.us/j/85946668767?pwd=dm4zVUFtU2ZtcjZ2VDVUcUtDbW55UT09
Meeting ID: 859 4666 8767
Passcode: 776730
NV Solemme Champagne Premier Cru Terre de Solemme
Disgorged Feb 2021. Good stuff - nice earthy and funky elements.
Was celebrating a friend’s birthday tonight. So I made some huge pork chops, steak, bourbon glazed carrots, and potatoes. Only managed to get photos of the chops, but that’s alright. They were the star of the show, aside from the Victory of course.
POPSOCKETS! ROAD ROCKETS! SONNY CROCKETT! AWESOME!
@kawichris650
Oh man those chops are beautiful!
2014 Harvest Moon Pinot Noir
with some broiled salmon bellies from Alaska Gold
@rjquillin Good spot? A little pricey I see.
@kaolis
Yes, and yes!
2009 La Sacristie de La Vieille Cure
Ok a little late, but wanted to give a shout out to this guy, albeit only my first bottle out of a mixed case. Reasonable price, runs some nice discounts, shipping no bargain however. This was nicely balanced, good fruit, touch of earth, round mouth feel, good finish. If I recall it was $38/bottle and I paid 40 or 50% off on a futures deal. Paired well with some lamb shoulder chops.
2007 Cabot Tributary (Zinfandel and Syrah blend)
@karenhynes just realized I have a Schug open in the fridge with a bit left…
@karenhynes
A two fisted drinker, I like that
2005 Pax Syrah Kobler Family Vineyard
hangars to follow
@rjquillin Need to look, might have one bottle of Pax left from that era. And just did a reload on the Flannery hangers, a few regular and a couple of dry aged to try.
@kaolis
Same here, and added some sausage as well, as I’ve not tried any of them before. @scottw58 made me do it with some of those comments.
@rjquillin @ScottW58 Sausage is pretty good, but not Chicago good…ha!
As an aside, I’ve come to learn the South might know bbq and grits and shrimp and greens, but the South definitely doesn’t know good sausage
cork was a bit sketchy, but the Durand did the trick
@kaolis @rjquillin
Good call
@kaolis @ScottW58
So far, just not a fan of this at all. Can’t put my finger on exactly why, but this, and a prior, different, bottle both had a similar ‘feature’ or style I just don’t fine appealing. Bad bottles, just me? Dunno…
@kaolis @rjquillin @ScottW58 interesting. Have you had any of the Wind Gap? Same winemaker. Maybe it’s something he does?
@klezman @rjquillin @ScottW58 Never hung on to them this long, save for the one bottle of '04 Cuvee Keltie I have, not that '05 is particularly old. I always thought they were better on the younger side even if they are big and bold. For the most part they all had a bit of ABV and not all wines handle that well. The Keltie is 15.3.
2013 Provenance Vineyards Cabernet Sauvignon Beckstoffer To Kalon Vineyard
Because why not. With a Flannery and Creekstone 60-day aged showdown
@klezman
Thoughts? I think I have some of that at rolling around somewhere…
@karenhynes @klezman
I’m gonna be asking the same question,
'cause I know I’ve got a box somewhere
@karenhynes @rjquillin the oak is still obvious but well integrated. Pretty fruit. Nice herbal notes. Hints of dust. Good stuff. Just entering its teenage drinking window.
2018 Marqués de Riscal Rioja Reserva was on a suggested list for grilled boneless leg of lamb, so I was glad I picked one up on a recent Costco visit.
@Mark_L Picked up the lamb or the wine
@kaolis The wine ($15). I was looking for lamb and happened to see one when we were at Aldi (options are limited here in rural Missouri).
Forget the delicious Flannery bone in ribeye and wine, when I blended the head of garlic into the butter and chicken stock and poured over the Fondant potatoes I wanted to cry it was so good! I don’t really care Andrea will make me sleep on the couch
@ScottW58
I think I have a food crush on you!
@karenhynes @ScottW58 Wish I could could eat that. We shared a lovely Ribeye and green stuff with a Sangiovese. I can’t do rich food anymore.
@karenhynes
Lol! I get lucky every once in a while
@danandlisa @karenhynes @ScottW58 I need to learn how to make those potatoes
@danandlisa @karenhynes @klezman @ScottW58 When I first saw the picture I thought, “What a great sear you got on those scallops!”.
@danandlisa @karenhynes @klezman @ScottW58 they do look amazing! My late grandfather always did oven browns with the fat trimmings from the Xmas prime rib, looks very similar.
@CorTot @danandlisa @karenhynes @klezman @ScottW58 You and them damned taters…need to take them on sometime
@CorTot @danandlisa @kaolis @karenhynes @klezman
If you do I found a trick to make it pretty easy! Instead of hand pealing and shaping each Yukon I used my smallest biscuit cutter. That way you can punch them out of a russet. Cory you have your grandfather’s recipe? When I first did these I used the fat drippings after roasting a chicken to cook them.
2013 Noceto OGP zin with baby back ribs.
2017 Penfolds Bin 389…way too young!
With homemade pizza, one green, one red.
@FritzCat nice
@FritzCat Day 2, Opaque with maroon rim, stultifyingly brooding nose, playfully delicious yet chewy. Yeah, it’s good.
Ok, so I’m going to go on too long about travel shock. Had a hankering for some duck, see above. Had a hankering for a little Bordeaux with it, see above. Nothing really in the house wine-wise I wanted so did a quick hit at the storage joint and grabbed four bottles of mid-tier Bdx that I had standing up for sooner rather than later consumption. Put in my cooler. A couple more shopping stops and farm market stops. All in the cooler. Last stop was one of the markets, loaded up and left the market. Kind of a busy traffic day so gunned it for a left hand turn into traffic. Well I hadn’t closed the back of my vehicle. Oops. The cooler, with groceries and veggies and four bottles of Bordeaux in it went flying into the middle of the road. I looked at my bride and said, Honey, I lost the cooler! Guy behind me was aware enough to stop, gather everything off the road and shove it back into the cooler, stopped traffic until we got cooler back into vehicle. Nothing was broken, lost or damaged including all bottles of wine. Wine didn’t suck (and was clear enough to drink) So I’m now saying travel shock is a myth. ha!
@kaolis
Ha! looks great! and you are a lucky man, after you gunned it and everything flew out your honey said “I” lost the cooler, reminds me of the line in the Band song “I don’t have to speak she defends me a drunkards dream if I ever did see one”
2015 Red Newt Lahoma Vineyards The Knoll
This is really good
@jmdavidson1
Nice work! The 2 Kapcsandys I have had were great! Also I believe Dennis Malbec was the winemaker for them or assistant back then.
@ScottW58 It was a Benchmark Wine bin sale item. Otherwise, not in my normal price bracket.
@jmdavidson1
Like I said I had it twice, and heavily discounted
2019 Scott Harvey Barbera Mountain Selection
2017 Halcon Vineyards Petite Sirah Tierra Theopolis Vineyard
Yeah, early, but still tasty
with carry out pizza
Last of the Walter Scott…some mutton yearling sausage and peppers on the grill…lightly grilled, was getting hungry…ha!
2009 La Sacristie de La Vieille Cure
Now, if only I can remember tomorrow is Wednesday, tomorrow.
[edit] and get the month correct as well…
Great day of golf but change up for dinner, miso cod and champagne. Very happy!
@ScottW58 Well that looks tasty
another bite of Iberico
@kaolis still livin’ in the past, but looks good!
@kaolis @rjquillin
Looks great and speaking of the past can you bring back April 2020? Both of them
@rjquillin @ScottW58 Couple of months in a row I’ve been off… rabbit rabbit rabbit doing me no good…and I acknowledged May Day…