@ScottW58 Drinking really well, well enough that I drank the glass I was saving for tonight…ha! Good color, still has fruit and character left, not just an older Bordeaux. Didn’t pay attention when I grabbed it but think I have one or two left from a futures case. If so I’ll drinker sooner rather than later but no hurry to get after it.
Went to a Sake tasting this afternoon at Thatchers wine store that was pretty spectacular! Kikuhime Sake. I haven’t had a lot of Sake and the ones I’ve had were pretty bad imho but now I think I’m a fan
@ScottW58 Well, that pic does explain a lot
(especially since I can now read the text).
That should have been an outstanding, to say the least, tasting!
What were the pairings, if any?
Your favorite?
You pick up any?
@rjquillin Well I’m no expert on Sake but all of these were really complex and delicious. Hard for me to pick a favorite but I did buy the Nama Sake and Origarami, already have a bottle that I bought a while ago the Daiginjo to try. No food to pair sadly. Based on what I bought what would you pair them with?
Hello all,
Long time no see, I went on 2 of the RPM tours many moons ago. So after collecting Corison for many years, I have decided to give up some of it, I can’t drink it all.
So if you may be interested in some vintage Corison,
check this out: Heritage auctions
Sincerely, Dave
Went to the market yesterday, grabbed a bunch of fresh veggies 'tis the season. Diced up a little cabbage and carrots the lazy man’s way for some slaw. A few wings in the smoker. And an uninspiring burg. Kind of a fruity and jammy mess. A little better today. Moulin Saint-Georges last decent wine I had…recent '19 Sandlands Nebbiolo was uninspiring, a '19 Sandlands Lodi Cinsault over three days eh as well. And a few sips of the recent DAOU rose offer, well last July so not so recent I guess, which was and is uninspiring as well. I’m on a roll…ha!
Okay I made an abominable dish last night (if you play by the rules of no cheese with fish) that was f’ing delicious! Everything bagel Salmon with cream cheese caper sauce
The asparagi… my favorite green stuff, I miss foraging for it in the midwest and it doesn’t grow here on the coast but grows a few counties inland…so a quick flash in a pan with butter and shrooms and a Flannery hanger
@rjquillin Sushi place with the tempura only had a choice of “hot” or “cold” sake. They were out of their nigori.
It was fine - medium dry, simple, and not expensive.
Wayyyy too many pics… the white last night with a garbage salad… when is a Hasselback tater not a Hassellback…when it’s a pile of sliced potato and onion and cheese and olive oil and butter wrapped in foil…Flannery aged shortloin tail…my favorite green stuff…
Not going to bore you with leftover fried drumsticks and way over dressed green salad but I got a new toy a few weeks ago that is mostly used for making sheets of vegetables for vegetable lasagna yeah right anyways did apple and put it on a puff pastry with two layers of cheddar topped with a drizzle of Mike’s hot honey. Oh hell yes!
That dessert looks a lot like what we had in Madrid on Wednesday, the last night of our trip. A remarkable resemblance, sorry I didn’t get a pic. A thin puff pastry layer, with a very thin layer of very thinly sliced apple on top. Served with vanilla ice cream. Yum.
I’ll have to get back to uploading, I’ve got several days’ more bluefin pics for you to ogle.
Last night for the seder we had a 2022 Trius Cab Franc and a 2020 Barolo although I didn’t catch the producer’s name. Brisket, veggies, matza farfel - all the seder stuff!
Tonight, though, it’s kosher Pinot Noir from the Veneto. Pavolino 2022 Single Estate. Unfortunately it’s mevushal (cooked or pasteurized), so it is only so so.
Last Passover-specific drink: passionfruit rum sour.
Next up: 2016 Cabot Vineyards Blanc de Blanc Brut Zero Anderson Valley
Got some dim sum to hit all the kinds of both chametz and non-kosher
@kaolis
That wine was a way back for me, used to get it from the wine library fo $15 delivered and loved it. Saw a couple bottles at K@L recently for $18 so picked them up. Horrible on the P@P but became not bad with an hour of air, not a rebuy
Saturday a little more thought into dinner…veal, fresh crushed red pepper and garlic pasta with fried prosciutto and sage, peas, onion, more garlic, pecorino, olive oil, butter etc etc
Thanks @kaolis for reminding me to open one of these. Had a bunch of leftover Dungeness crab from Easter so whipped up a crab Louie salad, heavy on the crab and egg
Speaking of Easter lamb and Flannery…got the Flannery loin in Monday and the patty du jour yesterday was Flannery adventurous, homemade bacon, good old American and a 3 year old cheddar
After carefully removing the cork, I looked into the neck of the bottle and there appeared to be a residual piece of cork. Then I discovered it was a solid “disc” of sediment haha. I don’t think I’ve ever seen that before.
@ScottW58@rjquillin The only intervention needed on this forum is probably of the 12 step variety!
My guy gets stone crab off and on, just depends. Most of the crabbers are going after blue but my guy has buds who practically give them, the stone crab, to him, I pay $15 pound, not a bad deal. And no season on stone here so year-round availability.
The Briords is fresh as a daisy, it’s a maggie so that might help. Showing just a hint of advancement in a good way. Matter of fact just poured a bit and day two going strong. Plenty of acid still but a hint of roundness.
Wed night wine dinner. With prosciutto/shaved parm, wood-fired pizza, roast chicken, pork chops, and Roman gnocco, which is like an Italian Shepards pie; polenta, beef and pork ragu, so many different cheeses and a lot of it, then baked. Delicious. No food pics. We were too busy digging in
Not gonna humble-brag here…
Hit a home run tonight…ok, a triple; not in the majors mind you, but still…
Got a 3.4 lb. clearance Tri-Tip at our local family owned grocery store for 20 bucks. Overcooked it on the Weber a little with salt, pepper and garlic powder with some Mesquite smoke and did a cursory reverse sear on it, forgot to do the Chimichurri, but did have some good horseradish. The ultimate green stuff; brussels sprouts with some garlic and onion. And a slice of leftover Bunny Bread (IYKYK) toasted with lots of butter.
And, a glass of 2016 Zenato Amarone; again, not Dal Forno or Quintarelli, but the 2016 is damn good.
Flannery burgers, finishing a Hacker Pschorr Oktoberfest, then opening up a 2020 Six Cloves Loma Linda Chardonay. BD buy this year after all the hype and the great deal on Zin.
Flannery hangars, sheet pan veggies and some truffle mac-n-cheese.
Opened a 2019 Beau Vigne Cabernet Sauvignon Cult and passed on it while ending up with something red in the fridge that I had poured into an empty 375 sample bottle, that I couldn’t read my writing on, that could have been a 2003 or 2013 beginning with La that was far better than the Cult
@klezman dunno, only had a very small pour, ~25 ml or so.
But I do know it wasn’t anything I’d drink with the hangars. Been in the fridge, uncorked, since then. Likely I’ll try it again this evening
2010 Virage, my last one. These were so great, especially at the flash site price. With Flannery hangers, Costco grass fed burgers and North Country Smokehouse bacon (amazing btw). Oh, and a little something for dessert!
Tonight while cooking a beautiful half bottle of Deutz Amore but with this beautiful expresso and chile crusted Flannery New York a bottle that simple people drink @kaolis and most of you could afford with the change in your pocket Tiberio
Prawn and salmon Wellington with a white wine sauce (store bought) and a 2013 Wellington Marsanne. I swear Peter bottled this juice from the fountain of youth.
Lamb, Rollen’s Raw Grains Sea Island Yellow Guinea Flint Grits with a little butter, cheese and demi…
@kaolis
Yum!!!
@kaolis
looks fantastic!
I think I have one bottle of that left, how’s it drinking? Thanks for reminding me I need to whip up a batch of demi
@ScottW58 Drinking really well, well enough that I drank the glass I was saving for tonight…ha! Good color, still has fruit and character left, not just an older Bordeaux. Didn’t pay attention when I grabbed it but think I have one or two left from a futures case. If so I’ll drinker sooner rather than later but no hurry to get after it.
2013 Denier-Handal Syrah Rosé w/candied bacon
Went to a Sake tasting this afternoon at Thatchers wine store that was pretty spectacular! Kikuhime Sake. I haven’t had a lot of Sake and the ones I’ve had were pretty bad imho but now I think I’m a fan
@ScottW58 That the one from Berserkers? If I hadn’t been on a plane…
@ScottW58 which Kikuhime? There are many
@rjquillin
@ScottW58 Well, that pic does explain a lot
(especially since I can now read the text).
That should have been an outstanding, to say the least, tasting!
What were the pairings, if any?
Your favorite?
You pick up any?
@rjquillin Well I’m no expert on Sake but all of these were really complex and delicious. Hard for me to pick a favorite but I did buy the Nama Sake and Origarami, already have a bottle that I bought a while ago the Daiginjo to try. No food to pair sadly. Based on what I bought what would you pair them with?
@klezman Yes and you missed a great tasting! Also Sarah knows her way around Spain so I wanted to meet her
@ScottW58
I’m pretty traditional when it comes to sake; 90%+ sashimi and sushi, occasionally other dishes.
Were they all served chilled?
Did they serve in a masu, or glass?
No matter, what an epic lineup.
@rjquillin
Not chilled but not warm either iirc. Just served in a regular wine glass. I guess I have raw fish in my future
@rjquillin @ScottW58 Sake a tough sell for me as well, I’ve tried but guess I need to try again
Hello all,
Long time no see, I went on 2 of the RPM tours many moons ago. So after collecting Corison for many years, I have decided to give up some of it, I can’t drink it all.
So if you may be interested in some vintage Corison,
check this out:
Heritage auctions
Sincerely, Dave
Opened this last month to a less than friendly pairing.
It’s quite at home with miso sable fish, buttered Carolina Gold and some greens and shoga
@rjquillin Looks great!
@rjquillin @ScottW58 It does indeed
Outstanding. Bone dry. Drinks almost like a red. Cheers to Bill Hooper, wherever he may be!
@chipgreen Not had any of their rosé, but have certainly enjoyed their Rieslings from BD IX.
Is he no longer producing?
@rjquillin
Unfortunately, no.
@chipgreen @rjquillin K&L had a few Rieslings they were selling off so I have a few more bottles of his. Great stuff from Oregon.
Went to the market yesterday, grabbed a bunch of fresh veggies 'tis the season. Diced up a little cabbage and carrots the lazy man’s way for some slaw. A few wings in the smoker. And an uninspiring burg. Kind of a fruity and jammy mess. A little better today. Moulin Saint-Georges last decent wine I had…recent '19 Sandlands Nebbiolo was uninspiring, a '19 Sandlands Lodi Cinsault over three days eh as well. And a few sips of the recent DAOU rose offer, well last July so not so recent I guess, which was and is uninspiring as well. I’m on a roll…ha!
@kaolis
Well then I approve… Of the food anyways
Okay I made an abominable dish last night (if you play by the rules of no cheese with fish) that was f’ing delicious! Everything bagel Salmon with cream cheese caper sauce
@ScottW58 Your recipe makes sense however, i.e.a bagel(with everything), cream cheese and lox. Sounds and looks delish.
@ScottW58 Looks very close to breakfast this morning; bagel c-cheese, salmon, onions, tomato and capers. Also quite fine for lunch or a snack.
@jmdavidson1
Yes everything except cooked and no bagel, I like that
The asparagi… my favorite green stuff, I miss foraging for it in the midwest and it doesn’t grow here on the coast but grows a few counties inland…so a quick flash in a pan with butter and shrooms and a Flannery hanger
2010 Miner Family “La Diligence” Syrah w/ BBQ brisket pizza.
@chipgreen I need a pie…with crumbled snausage and brisket
@chipgreen I didn’t post yesterday, but this is what we drank with pork ragout.
Just to prove great minds etc.
@chipgreen @kaolis
I need to make a brisket soon!
Nostalgic sushi with nameless non-junmai sake. Big plate of shiitake mushroom tempura always hits the spot.
@klezman Why are you consuming swill like that!?
@rjquillin Sushi place with the tempura only had a choice of “hot” or “cold” sake. They were out of their nigori.
It was fine - medium dry, simple, and not expensive.
@klezman All redeeming attributes.
I find nigori is difficult to make work with food; could just be me, but it’s just too thick.
Last nights blind tasting. Spectacular wines!
@chefjess
Weak sauce!
Who has the intel to crash one of Chef’s tasting groups? We must infiltrate!
@chefjess @chipgreen sucks to be @chefjess
Happy Wednesday!
Had a 2021 Chianti Classico at a restaurant tonight from Castello Verrazzano. It was pretty good and thankfully was at a decent age, not too young.
Wayyyy too many pics… the white last night with a garbage salad… when is a Hasselback tater not a Hassellback…when it’s a pile of sliced potato and onion and cheese and olive oil and butter wrapped in foil…Flannery aged shortloin tail…my favorite green stuff…
@kaolis
Drooling over here in Chicago!
@kaolis @karenhynes
Drooling in Los Angeles too, never to many pics!
Not going to bore you with leftover fried drumsticks and way over dressed green salad but I got a new toy a few weeks ago that is mostly used for making sheets of vegetables for vegetable lasagna yeah right
anyways did apple and put it on a puff pastry with two layers of cheddar topped with a drizzle of Mike’s hot honey. Oh hell yes! 
@ScottW58 Oh wow, that looks and sounds crazy good. I’ve never seen that attachment
@kaolis @ScottW58
Holy Yum!!!
@kaolis
Yeah. I had not either until a friend sent me a video of one in action with a potato, I knew I needed one
@kaolis @ScottW58
you get the KSM2SCA noodle cutter version?
How’s the '14
@ScottW58 Fun gadget!
That dessert looks a lot like what we had in Madrid on Wednesday, the last night of our trip. A remarkable resemblance, sorry I didn’t get a pic. A thin puff pastry layer, with a very thin layer of very thinly sliced apple on top. Served with vanilla ice cream. Yum.
I’ll have to get back to uploading, I’ve got several days’ more bluefin pics for you to ogle.
@InFrom
Can’t wait!!
@kaolis @rjquillin
This one it came with the noodle cutter. I have always loved the 14 and it continues to get better
Penfolds Gradfather Port
For son-in-law’s birthday.
This is his aha! wine, and it’s very good.
Last night for the seder we had a 2022 Trius Cab Franc and a 2020 Barolo although I didn’t catch the producer’s name. Brisket, veggies, matza farfel - all the seder stuff!
Tonight, though, it’s kosher Pinot Noir from the Veneto. Pavolino 2022 Single Estate. Unfortunately it’s mevushal (cooked or pasteurized), so it is only so so.
Friday night, though, a friend from WB invited us to a dinner he made. Delicious for and wine! That South African wine was a 100 pointer apparently.
2013 Wellington Mohrhardt RIdge Cabernet Sauvignon
Drinking exceptionally well
2014 Woot Cellars LARGE BOLD TEXT with chicken & rice tacos
With ham loaf. Yes.
2017 Twisted Oak Graciano with brisket leftovers.
Pulled out a dozen or so bottles for a work gathering at my place. We’ll see what gets consumed!
Unidentified frying objects? Nah, just another patty, this time topped with fresh jalapeno and pimento goat cheese… crispy crowns substituted for tots
@kaolis
and wth are crispy crowns?
Nice long meal with 3 bottles
@ScottW58
Think of them as tater tots in a disc shape of sorts, instead of the usual cylindrical shape.
@kawichris650
Ahh thanks!
Okay sheeted a potato with the new toy and threw them into a cupcake mold with leftover brisket, pickled jalapeno and cheese yum and a nice porkchop.
@ScottW58 oh yum… I need a new toy like I need another bottle of wine…
@kaolis
Yet you will buy more
Decisions, decisions…
https://bernssteakhouse.com/wp-content/uploads/2024/12/BSH-Wine-List-December-2024-84th-Edition-FINAL.pdf
I should have posted this days ago to ask for help with suggestions $300.
@pseudogourmet98
The waitstaff there were actually quite helpful when I visited, now coming up on two years ago, but I do understand the question.
Night two of 2021 Maitre de chai cabernet. This is excellent.
another damn unfermented pie…
meh wings with…tomato? tomahto? nope, rosato!
Wed night wine dinner. Veal chop, lamb, and side of lasagna. Delicious!
@chefjess living well!
@chefjess looks amazing! How was the Monte Bello?
@chefjess Enjoy!
Still drinking just fine! With a Morgan Ranch striploin medallion, baked potato, stuffed mushrooms and a little kimchi.
@catcoland Those Roesslers were amazing. Doubly so with the mystery case selloff when they closed the winery.
@catcoland @klezman and they still are…
@catcoland @klezman @rjquillin How’s the medallions, their regular strip is a favorite here
@kaolis @klezman @rjquillin The medallions are great, tender and very tasty, I have one more in the freezer so I’ll be ordering some soon.
2015 AldenAlli Pinot Noir Campbell Ranch
Last Passover-specific drink: passionfruit rum sour.
Next up: 2016 Cabot Vineyards Blanc de Blanc Brut Zero Anderson Valley
Got some dim sum to hit all the kinds of both chametz and non-kosher
Sisters and kids over for easter, drank an old favorite and in-laws brought us a gallon of Lebanese olive oil from the homeland woof!
@ScottW58 that’s a lot of oil! How was that Toscana?
@kaolis
That wine was a way back for me, used to get it from the wine library fo $15 delivered and loved it. Saw a couple bottles at K@L recently for $18 so picked them up. Horrible on the P@P but became not bad with an hour of air, not a rebuy
@ScottW58 Thanks, happened to notice internetwines has that for $20, I shall move on
Well Easter lamb turned out to be a few more pieces of meh chicken and a sip of pinot after a long day at Harbour Town
@kaolis
Nice! Hope you weren’t rooting for Novak
Saturday a little more thought into dinner…veal, fresh crushed red pepper and garlic pasta with fried prosciutto and sage, peas, onion, more garlic, pecorino, olive oil, butter etc etc
Thanks @kaolis for reminding me to open one of these. Had a bunch of leftover Dungeness crab from Easter so whipped up a crab Louie salad, heavy on the crab and egg
@ScottW58 Sufficiently crabby, nice. Didn’t buy any '15 McDougall but the '15 SC is a nice drink holding up well.
Speaking of Easter lamb and Flannery…got the Flannery loin in Monday and the patty du jour yesterday was Flannery adventurous, homemade bacon, good old American and a 3 year old cheddar
@kaolis
Nice bottles, how was the 09?
@ScottW58 Drinking and holding up nicely. One more I think, no hurry to get after it
Happy Wednesday!
After carefully removing the cork, I looked into the neck of the bottle and there appeared to be a residual piece of cork. Then I discovered it was a solid “disc” of sediment haha. I don’t think I’ve ever seen that before.
Main dish for dinner: Sous vide Mangalitsa pork chops with a piping hot sear at the end. Sides were bourbon glazed carrots, and salad.
@kawichris650
So, it was sealing in the goodness below?
Somehow I missed that vintage in the cellar.
And it was…?
@rjquillin
This one was a bit past its prime, unfortunately.
@kawichris650
Oh man those chops!
@kawichris650 What @ScottW58 said
@kaolis
With all these food pics, we may have to initiate an intervention on their content
@kaolis
Hmmm stone crabs, lucky dog! How is that old and dusty Briords holding up?
@ScottW58 @rjquillin The only intervention needed on this forum is probably of the 12 step variety!
My guy gets stone crab off and on, just depends. Most of the crabbers are going after blue but my guy has buds who practically give them, the stone crab, to him, I pay $15 pound, not a bad deal. And no season on stone here so year-round availability.
The Briords is fresh as a daisy, it’s a maggie so that might help. Showing just a hint of advancement in a good way. Matter of fact just poured a bit and day two going strong. Plenty of acid still but a hint of roundness.
@kaolis @rjquillin
Nice! Oh and thanks for the heads up
@rjquillin @ScottW58 More than happy to help you spend a dollar or two
@kaolis @rjquillin @ScottW58
Served one on Easter. Delicious.
Wed night wine dinner. With prosciutto/shaved parm, wood-fired pizza, roast chicken, pork chops, and Roman gnocco, which is like an Italian Shepards pie; polenta, beef and pork ragu, so many different cheeses and a lot of it, then baked. Delicious. No food pics. We were too busy digging in
@chefjess Rough job…
@chefjess My favorite picture each week. Enjoy!
Not gonna humble-brag here…
Hit a home run tonight…ok, a triple; not in the majors mind you, but still…
Got a 3.4 lb. clearance Tri-Tip at our local family owned grocery store for 20 bucks. Overcooked it on the Weber a little with salt, pepper and garlic powder with some Mesquite smoke and did a cursory reverse sear on it, forgot to do the Chimichurri, but did have some good horseradish. The ultimate green stuff; brussels sprouts with some garlic and onion. And a slice of leftover Bunny Bread (IYKYK) toasted with lots of butter.
And, a glass of 2016 Zenato Amarone; again, not Dal Forno or Quintarelli, but the 2016 is damn good.
@FritzCat Stuff happens!
No notes or pics…but nothing sucked…don’t want to invite an intervention…
@kaolis
Thanks Ron! Are pics now frowned upon?
@ScottW58 I was ‘unamused’ at the lack of a pic
@rjquillin
lol
Eh screw you all
@ScottW58 How did it taste?
The chicken, that is.
@InFrom
Oh yeah, what could go wrong with chicken thighs, butter, white wine, shallot, stock, thyme, pepper and heavy cream
Flannery burgers, finishing a Hacker Pschorr Oktoberfest, then opening up a 2020 Six Cloves Loma Linda Chardonay. BD buy this year after all the hype and the great deal on Zin.
Flannery hangars, sheet pan veggies and some truffle mac-n-cheese.
Opened a 2019 Beau Vigne Cabernet Sauvignon Cult and passed on it while ending up with something red in the fridge that I had poured into an empty 375 sample bottle, that I couldn’t read my writing on, that could have been a 2003 or 2013 beginning with La that was far better than the Cult
@rjquillin found it
2013 Jean-Luc Colombo Cornas La Louvée
@rjquillin that cult might need a long time to let the fruit come into balance?
@klezman dunno, only had a very small pour, ~25 ml or so.
But I do know it wasn’t anything I’d drink with the hangars. Been in the fridge, uncorked, since then. Likely I’ll try it again this evening
2010 Virage, my last one. These were so great, especially at the flash site price. With Flannery hangers, Costco grass fed burgers and North Country Smokehouse bacon (amazing btw). Oh, and a little something for dessert!
rib tips…quick note on Tuesday’s '22 Lilian Ladouys, followed it until Friday, just cork back in bottle and into the fridge…was better everyday
Tonight while cooking a beautiful half bottle of Deutz Amore
but with this beautiful expresso and chile crusted Flannery New York a bottle that simple people drink @kaolis and most of you could afford with the change in your pocket Tiberio 
@ScottW58
Yup; pics a must!
@ScottW58 Love a nice M d’B. So versatile.
It’s Wednesday!
Picked at random from old part of cellar.
@FritzCat And, the remainder is good on Thirsty Thursday.
Sirloin and Wellington.
@msten How’s the wine?
@msten Followed by a Wellington and Wellington…
@hscottk outstanding. Plenty of fruit, fine tannins, perfect with the steak. Favorite bottle of the month.
Prawn and salmon Wellington with a white wine sauce (store bought) and a 2013 Wellington Marsanne. I swear Peter bottled this juice from the fountain of youth.
Lamb Shank and a 2021 Bedrock Hudson Vineyard Syrah T Block
Yum
@jmdavidson1 Have had a few. Outperforms prices paid for sure.
I forgot to post this last night, went surprisingly well with a pasta dish I made with sautéed shrimp, olives and tomatoes!
@catcoland Ooh, we drank one of those last week, where have those pics gone?
@catcoland The cork and the wine were both in excellent shape.
We were feeling homesick for Spain… We bought a little bowl there, it excelled at holding olives.
Beyond that, no recollection of what we ate that night. Leftover chicken Provencal, possibly.
@catcoland No! It was roasted asparagus and cumin lamb meatballs.
Just opened a 2021 Goodfellow Whistling Ridge Vineyard Pinot Blanc. This is tasty…I suspect when molarchae tries this tomorrow even she might like it!