@kaolis it was part of the berserker offer. It was also the least marbled and I figured it would be the least distinctive. So we’ll see when I get to the rib or secreto!
Tossed two bones of a brined Campo Grande rib rack on the grill (I did hit the interior for an extra second or two after slicing) burrata caprese, fresh lemon pasta
@FritzCat@klezman Had to look it up, but:
Long Point Winery - 1485 Lake Road, Aurora, NY 13026 - (315) 364-6990
Located on the east side of Cayuga Lake in the Finger Lakes Region of New York State
@kaolis@klezman Klezman’s point is that Gary Barletta, a skilled and patient winemaker, gets his red grapes from California, except the Cab Franc, of course. And, many whites are made from local “Estate” grapes. Long Point is a very small operation. I think Gary, owner and winemaker, his wife Rosemary, co-owner and fantastic cook who runs an Italian sandwich shop out of the back room, are the only non-tasting room staff that I see. But I suppose he must have a Vineyard Manager too. Oh!, and “FLX” is local slang for Finger Lakes.
@FritzCat@kaolis Exactly.
But there’s no reason a CA Merlot has to be fermented in CA for it to be excellent. I’m glad it’s good!
I bet they’d have some takers to see a FLX vs CA Merlot side by side. OR even a blend of the two. That’d be a fascinating three-pack!
I remember seeing uniform recommendations, very probably here at casemates, probably in a “what are you drinking” thread, for a wine available at Trader Joe’s.
Very probably a Trader Joe’s label.
I think it was thought to be good but not great, but a fantastic value.
Probably $10-$20.
Very probably and “North” as part of the name or otherwise on the front label.
Very probably sparkling.
Probably a white, possibly a Rosé, very probably not a red.
Probably read the suggestion 8 to 3 years ago.
Anyone have their memory jogged? Thank you in advance for the help, it has been driving me crazy.
@klezman@rjquillian@karenhynes This must be it! Thank you all.
Was it well regarded here? I remember the wine I liked being uniformly praised at its price point.
I see they have a white as well at TJ’s. I am thinking more and more it was a white that people here liked?
klezman, did you stop buying it because it went downhill, or other reasons that would not matter to me?
@bdb@karenhynes Mostly started buying a lot more Champagne/Under The Wire/etc and fewer “party” bubblies. No reflection on the TJ’s bubbles. There is annual variation, though, and I didn’t like all the years equally.
@karenhynes@klezman By “party” bubbles, you are saying things in this price range? I am no expert in sparkling, though I can taste a large difference between the under $20 and $60+ levels.
Looks like “Under The Wire” is bubbly maker with a nice philosophy. I take it you like their products? Do you know if they are only sold direct?
@bdb@karenhynes yeah, I mean cheap enough that I won’t think twice about bringing it anywhere and crowd pleasing enough that body would enjoy it.
Under the Wire is the sparkling project from Bedrock. Not cheap, but good stuff. Need a lot of air. You can get on their mailing list easily enough. One release annually in June.
Our youngest daughter and her husband (an Interventional Radiologist) were down for a visit and bought us a (late) lunch. We had no desire for a real dinner, so I suggested a bottle of wine and some appropriate snacks down on our dock, and pulled out a nice wine for them.
Mississippi shredded chicken and possibly the worst wine paring in the history of mankind, 13 Corison but quickly popped a chard from Jura delicious that worked!
@InFrom yeah the NYT recipe, it’s damn good so yeah. I had my heart set on it well until I took a sip with the food no worries it will be great with a pork burger tomorrow!
@kaolis@klezman@ScottW58 I’m with you on the spice with a dry red, I used to bring Wellington Zin to some of our most authentic Szechuan spots, and it went well. (Back when I could tolerate the heat levels of the most authentic spots.) With the dish Scott cooked, it’s not so much the heat as the acidity. A whole bunch of pickled pepperoncini in the mix, plus juice from the jar.
@InFrom@kaolis@ScottW58 for me it’s bubbly or Riesling (or similar) with Sichuan food. But I like Pinot with pesto rather than whites, which I find too acidic for the pesto. Isn’t taste and perception fun?
Sometimes it’s the simple things, first lime of the year, our biggest crop yet…that damn lime tree (and a variegated pink lemon) is treated better around here than I am…with a pile of stuff
@klezman@rjquillin@ScottW58 Nachos yes, cilantro yes, avocado yes, made some pico, Morgan Ranch ground beouf, 18 year old cheddar, shredded cheese crap, cotija, etc etc… so yes a pile of crap!
Nothing fancy here, stuffed a pork tenderloin for the Italian, and roasted chicken on fresh herbs/carrots/lemon for the Cotes du Rhone (that was I turned on to by @ScottW58 a vintage or two ago)
Our last bottle of this and it was still singing, just like the old timers on the Yacht Rock DOCKumentary we watched while drinking it, after having attended a Toto/Christopher Cross concert the night before at Blossom Music Center.
@chipgreen Blossom is a great audience venue, despite the rather difficult load-in/out for the crew I recall from a few visits, the first nearly 50 years ago now. Not been there since the reno and hopefully it’s much better now.
@chipgreen@rjquillin
Last night’s Cleveland Orchestra , a Billy Joel tribute. HUGE. Crowd, no pleasant breeze but fun night. The key to a pleasant egress is to wait on the lawn until you are told to leave. Last night we were told “You can’t stay here!” We didn’t even brake on the way out.
2017 Penfolds Bin 389 Cab-Shiraz blend.
“Baby Grange”
Out in the gazebo playing Mexican Train.
After watching the Bills lose their first pre-season game to the Giants, and listening to Willie and Bob Dylan the previous evening. Bob Dylan is every bit as intelligible as when I recall first listening to him in 1976.
Watching the sunset on the final night of our Maine vacation. With an awesome Cava we got at Costco in Portland. After the oysters, charred broccoli and leftover pizza.
cheap bottle with some grilled CG jowl and AG salmon belly and sides, but it had some new varieties for me to add to the list:
30% Rabigato
30% Viosinho
20% Arinto
20% Gouveio
and worked well.
@kaolis I don’t see the point of getting their unaged steaks. Just a very expensive steak that isn’t all that different (for me) compared to Costco or a decent butcher.
@hscottk@klezman these were reasonably priced and did them as an add on to a hanger order. I’ve pretty much stopped buying his aged steaks, have been disappointed too many times. I do like the aged short loin filet tails, he used to damn near give those away, annnd the aged hangers are tasty, haven’t seen them lately. And lamb riblets.
@hscottk@kaolis I stand corrected…hangers for sure. Lamb riblets for sure. I also stopped buying the shortloin tails when they jacked up the prices.
What about the steaks has had you disappointed? I had one batch with subpar marbling but other than that I’ve been pretty happy.
@hscottk@klezman Just flat out bad pieces of meat. Handled properly, just QC I guess, fatty/gristly/inedible chunks that were not acceptable. Talking steaks. And back when he was doing the rib cap medallions which were not cheap at the time I had some that were just a ball of crap to be honest.
2022 Turley Juvenile Mon. & Tues.
2023 Turley Juvenile Wed. & …
Both good Zins, but I think the '23 was slightly muted, compared to the '22. Both are tasty.
2022 was one of (#14) Wine Spectator’s top 100 last year.
It had been a long while since I had a Juicy Lucy, so that’s what was for dinner tonight.
This was shared with others of course. There’s no way I’d try to eat four of those things haha.
Tasted maybe 10 wines at Briceland, now getting the kids to a very late bedtime and cooking up a couple steaks with 2010 Knez Pinot Noir, Anderson Valley
@kaolis
Love me some Bollinger. Which wine was a better match for the schn…, I mean, fried pork chops? Both the Champs and the Burg seem like they would pair well. Oh, and happy birthday to kaolisa!
@klezman@rjquillin
I had googled for the Raise version and AI thought I wanted to “raise” Cacio e Pepe to a new level, haha. It made suggestions for various types of pepper to use and other recipe modifications.
2014 Cavatappi Winery Sangiovese Molly’s Cuvée
Found one where it shouldn’t have been. Perhaps I have additional. Went well with 'sketty that incorporated some ground Flannery.
@chipgreen@rjquillin Wow, so many 2010 Meeks zin sightings. I remember, with the 2015 mystery case Peter said this was the least age worthy, maybe 5 more years. He underestimated this one!
No one pulling corks? Me neither, finishing off
2014 Cavatappi Winery Sangiovese Molly’s Cuvée
with an aged Flannery hangar, some truffle mac and sides
last night a '19 Hanley pinot with a burger and sweet corn and maters after driving north…(good to be back in a veggie harvest season)… before that we were traipsing around Black Mountain NC, spent a couple of days with N.69 and Morgan Ranch strip loin medallions…first go with the medallions, think I like the straight up strip loin better…
@kaolis Haven’t opened a bottle of any yet. Gifted a horizontal 4-pack to a PN drinker, and never heard back; I’ll call that wasted bottles.
CT notes suggest it may be time to go look for them.
Last symphony concert of the season at Tanglewood, Beethoven’s 9th as always. Chicken salad wraps not worth picturing, but the vino, from last BD, was excellent.
Denegoce N.77 chardonnay with sous vide Chilean sea bass. This is a very nice, restrained wine and deserving of the praise it has received.
It was delivered during a heatwave and was 90° out of the box. Wine is definitely more resilient than we give it credit for… At least in the short term.
@kaolis I mean, I’m not a connoisseur but those look pretty tasty to me. Less peripheral fat is, to a point, a good thing, even if I’d opt for a touch more than is on those!
Mystery magnum! Shiner with identifying capsule (2012 InZinerator - cork saturated and broke upon opening). Took to a cookout. Drank with smoked brisket, BBQ wings, assorted sides and desserts.
So … I recently had one glass of 2019 Pedroncelli Three Vineyards Cab and it made me sick to my stomach. So, I put it aside. Then tonight I had a couple of glasses of 2019 Pedroncelli Bench Vineyards Merlot and had some intestinal lack of fortitude. I have been drinking all sorts of wines with no issues. Anyone else have any issues with these specific bottles? (I have been thinking of having them tested, but I don’t know what to test for)
@woopdedoo I think I can touch my Merlot, sometime soon, but the Cab is in off-site storage and may take some additional time.
For the Pedroncelli Cab, imo, still a bit young.
@rjquillin Thanks Ron - nothing about the bottle, the cork, or the taste was “off”. I am wondering whether there was some issue with the bottling process. Also, think it would be worth testing - I just don’t know where and how. I would warn Pedroncelli and others in the community, but I do not want to cause undue alarm without some validation.
Kicking off the month with some home dry aged rib steak and 1989 Ravenswood Merlot Sangiacomo Vineyard
@klezman Nice!
@klezman What Campo Grande did you try?
@kaolis the loin. Was a rather small cut, tasty, but wasn’t worth all the hype. I expect that some of the other cuts will be more distinctive.
@klezman Never had the loin roast… I have my favorites, some similarity in some of the cuts.
@kaolis it was part of the berserker offer. It was also the least marbled and I figured it would be the least distinctive. So we’ll see when I get to the rib or secreto!
Tossed two bones of a brined Campo Grande rib rack on the grill (I did hit the interior for an extra second or two after slicing) burrata caprese, fresh lemon pasta
@kaolis
Looks great to me!
Imma go there again.
Skip this if you’re a FLX purist.
2021 Long Point Merlot.
Excellent day 1, still going strong day 2.
I’d put this wine up against any California Merlot I’ve had.
@FritzCat But it is a California Merlot, isn’t it?
@FritzCat @klezman Had to look it up, but:
Long Point Winery - 1485 Lake Road, Aurora, NY 13026 - (315) 364-6990
Located on the east side of Cayuga Lake in the Finger Lakes Region of New York State
@kaolis @klezman Klezman’s point is that Gary Barletta, a skilled and patient winemaker, gets his red grapes from California, except the Cab Franc, of course. And, many whites are made from local “Estate” grapes. Long Point is a very small operation. I think Gary, owner and winemaker, his wife Rosemary, co-owner and fantastic cook who runs an Italian sandwich shop out of the back room, are the only non-tasting room staff that I see. But I suppose he must have a Vineyard Manager too. Oh!, and “FLX” is local slang for Finger Lakes.
@FritzCat @kaolis Exactly.
But there’s no reason a CA Merlot has to be fermented in CA for it to be excellent. I’m glad it’s good!
I bet they’d have some takers to see a FLX vs CA Merlot side by side. OR even a blend of the two. That’d be a fascinating three-pack!
@FritzCat @klezman ahhh now I get it. Always learning… thanks
Off to a wine night. Bringing a Decotanne Brut Blanc de Noirs and a 2013 Ty Caton Malbec.
2018 Stolpman roussanne on a perfect day at the beach.
With grilled Tuscan chicken
I remember seeing uniform recommendations, very probably here at casemates, probably in a “what are you drinking” thread, for a wine available at Trader Joe’s.
Anyone have their memory jogged? Thank you in advance for the help, it has been driving me crazy.
@bdb
Trader Joe’s Reserve Brut Rosé North Coast?
https://www.traderjoes.com/home/products/pdp/reserve-brut-rose-north-coast-055388
@bdb @karenhynes Definitely that one. I haven’t bought it in a while, but it was solid for several years running. Usually available in the early fall.
@bdb @karenhynes
Also of interest may be Reverse Wine Snob TJ’s
scroll to the end
@klezman @rjquillian @karenhynes This must be it! Thank you all.
Was it well regarded here? I remember the wine I liked being uniformly praised at its price point.
I see they have a white as well at TJ’s. I am thinking more and more it was a white that people here liked?
klezman, did you stop buying it because it went downhill, or other reasons that would not matter to me?
@bdb @karenhynes Mostly started buying a lot more Champagne/Under The Wire/etc and fewer “party” bubblies. No reflection on the TJ’s bubbles. There is annual variation, though, and I didn’t like all the years equally.
@karenhynes @klezman By “party” bubbles, you are saying things in this price range? I am no expert in sparkling, though I can taste a large difference between the under $20 and $60+ levels.
Looks like “Under The Wire” is bubbly maker with a nice philosophy. I take it you like their products? Do you know if they are only sold direct?
@bdb @karenhynes yeah, I mean cheap enough that I won’t think twice about bringing it anywhere and crowd pleasing enough that body would enjoy it.
Under the Wire is the sparkling project from Bedrock. Not cheap, but good stuff. Need a lot of air. You can get on their mailing list easily enough. One release annually in June.
@bdb @karenhynes @klezman
FWIW, Rack & Riddle is the producer for that TJ’s bubbly. We still buy it every year.
@klezman I have added myself to the list, thanks.
@chipgreen Good to know. I’ll look forward to the release this fall.
2018 Domaine Wachau Riesling Federspiel with sous vide salmon and tangerine ginger relish.
2008 Hospices de Beaune Monthélie 1er Cru Les Duresses Cuvée Lebelin Jomain Freres
Pork chops of the not-Campo-Grande variety.
@klezman Sounds tasty
Burned this little ribeye up…turned out great
@kaolis Not burned…“expertly charred”!
Our youngest daughter and her husband (an Interventional Radiologist) were down for a visit and bought us a (late) lunch. We had no desire for a real dinner, so I suggested a bottle of wine and some appropriate snacks down on our dock, and pulled out a nice wine for them.
Mississippi shredded chicken and possibly the worst wine paring in the history of mankind, 13 Corison but quickly popped a chard from Jura delicious that worked!
@ScottW58 I saw that recipe yesterday, how was it? Would you make it again?
And what will you make to go with that Corison?
@InFrom yeah the NYT recipe, it’s damn good so yeah. I had my heart set on it well until I took a sip with the food
no worries it will be great with a pork burger tomorrow!
@ScottW58 I can see how the stew with hot vinegar-y peppers might not be the best pairing for a nice Cab like that. Palate punked by pickled peppers.
@InFrom @ScottW58 spicy with any dry red is unpleasant in my experience.
@InFrom @klezman @ScottW58 I like spice with dry red, just depends I guess…although the Corison was a stretch
…bring on that burger!
@kaolis @klezman @ScottW58 I’m with you on the spice with a dry red, I used to bring Wellington Zin to some of our most authentic Szechuan spots, and it went well. (Back when I could tolerate the heat levels of the most authentic spots.) With the dish Scott cooked, it’s not so much the heat as the acidity. A whole bunch of pickled pepperoncini in the mix, plus juice from the jar.
@InFrom @kaolis @klezman so much this @infrom White is the only way to go with this dish.
@InFrom @kaolis @ScottW58 for me it’s bubbly or Riesling (or similar) with Sichuan food. But I like Pinot with pesto rather than whites, which I find too acidic for the pesto. Isn’t taste and perception fun?
@InFrom @klezman @ScottW58 A little spicy tuna tonight… hmmmm… what to do… and not sure what’s on hand
Sometimes it’s the simple things, first lime of the year, our biggest crop yet…that damn lime tree (and a variegated pink lemon) is treated better around here than I am…with a pile of stuff
@kaolis what’s under all the green crap?
@kaolis @ScottW58 Looks to me like nachos
@kaolis @klezman @ScottW58
That looks like good green crap; avocado and cilantro; or is that parsley, not-so-good.
@klezman @rjquillin @ScottW58 Nachos yes, cilantro yes, avocado yes, made some pico, Morgan Ranch ground beouf, 18 year old cheddar, shredded cheese crap, cotija, etc etc… so yes a pile of crap!
@kaolis @klezman @rjquillin yum! Lol
Yesterday, for National White Wine Day.
Went dry riesling…not pretty but tasty, just a little slaw and a rice cracker crunch
Ribeye, fondant potatoes, and chicken wings? Yes please! Green stuff? None in sight.
The cab was silky smooth on its own, and even better with the food.
@kawichris650 That’s one hell of a feast!
@kawichris650 @klezman
When you cook like that, make sure you have enough for leftovers
@kawichris650 @klezman @rjquillin yum
@rjquillin
Exactly
Beef ribs, etc
2013 Ridge Zinfandel Hooker Creek (a/k/a Bedrock Vineyard)
with baked Penne Pasta w/meat sauce and mozzarella, garlic bread and garden salad.
@chipgreen vintage WW; still have one.
Nothing fancy here, stuffed a pork tenderloin for the Italian, and roasted chicken on fresh herbs/carrots/lemon for the Cotes du Rhone (that was I turned on to by @ScottW58 a vintage or two ago)
@kaolis That’s a good-looking bird.
Sushi and Goodfellow Willamette Valley Extra Brut
My first sparkler from Marcus and it’s very very good.
2005 Atlas Peak Claret
Flannery Rib Eyes
@rjquillin
How is that Claret holding up?
Campo Grande secreto, Swiss rösti, air fried broccoli, and 1996 Faustino Rioja I Gran Reserva
@klezman and…?
@rjquillin And I just started cooking?
@klezman and we finished eating nearly 2 hours ago
@rjquillin I will never willingly eat that early
But the late evenings are caused by child bedrooms.
The meat was delicious. Not as obviously distinctive as I’d hoped for, but delicious.
@klezman @rjquillin if I was a gambling man I’d say you were looking for a little more nuttiness, like the folks here ha! / umami?
This unassuming Italian gem was priced to move at $3.99. It was exactly what I expected and was perfect with hot dogs.
Our last bottle of this and it was still singing, just like the old timers on the Yacht Rock DOCKumentary we watched while drinking it, after having attended a Toto/Christopher Cross concert the night before at Blossom Music Center.
@chipgreen Blossom is a great audience venue, despite the rather difficult load-in/out for the crew I recall from a few visits, the first nearly 50 years ago now. Not been there since the reno and hopefully it’s much better now.
@chipgreen @rjquillin
Last night’s Cleveland Orchestra , a Billy Joel tribute. HUGE. Crowd, no pleasant breeze but fun night. The key to a pleasant egress is to wait on the lawn until you are told to leave. Last night we were told “You can’t stay here!” We didn’t even brake on the way out.
@pjmartin @rjquillin
I like that strategy!
2017 Penfolds Bin 389 Cab-Shiraz blend.
“Baby Grange”
Out in the gazebo playing Mexican Train.
After watching the Bills lose their first pre-season game to the Giants, and listening to Willie and Bob Dylan the previous evening. Bob Dylan is every bit as intelligible as when I recall first listening to him in 1976.
Watching the sunset on the final night of our Maine vacation. With an awesome Cava we got at Costco in Portland. After the oysters, charred broccoli and leftover pizza.
LEGOS! EGGOS! STRATEGO! AWESOME!
@mediocrebot Sorry, my bad. But it was.
@InFrom Empty plate, must be time for a departure
2011 Notre Vin L’Etrier with a feast of tomahawk ribeyes, shrimp and lobster. The hosts really outdid themselves!
2007 Eagles Trace Latitude 38, with a tiny tenderloin, fondant potatoes with sauteed onions, and Mexican street corn.
@chipgreen Wow. You still have some of that. I’m amazed that wines in your inventory, I drank ages ago.
@chipgreen @jmdavidson1
You drink the '05 and '06 yet?
2022 Dow Douro Branco Vale do Bomfim
cheap bottle with some grilled CG jowl and AG salmon belly and sides, but it had some new varieties for me to add to the list:
30% Rabigato
30% Viosinho
20% Arinto
20% Gouveio
and worked well.
@rjquillin all new for me
@kaolis and somewhere there is new math.
Likely it would seem in the Arinto. [yep, it is 20]
Last night we had my last bottle of 2012 Halcon Esquisto. It was amazing and glad I waited.
@klezman
CT for me still shows I have two up there with you, if you want (and can find) them!
@klezman @rjquillin need to hold on to my remaining 16s and 17s.
@hscottk @rjquillin Yeah, I haven’t touched my 2017s yet…
Braised some Flannery chuck steaks, think I like them better braised than grilled as a steak…
@kaolis I don’t see the point of getting their unaged steaks. Just a very expensive steak that isn’t all that different (for me) compared to Costco or a decent butcher.
@kaolis @klezman Hangers would be the exception for me.
@hscottk @klezman these were reasonably priced and did them as an add on to a hanger order. I’ve pretty much stopped buying his aged steaks, have been disappointed too many times. I do like the aged short loin filet tails, he used to damn near give those away, annnd the aged hangers are tasty, haven’t seen them lately. And lamb riblets.
@hscottk @kaolis I stand corrected…hangers for sure. Lamb riblets for sure. I also stopped buying the shortloin tails when they jacked up the prices.
What about the steaks has had you disappointed? I had one batch with subpar marbling but other than that I’ve been pretty happy.
@hscottk @klezman Just flat out bad pieces of meat. Handled properly, just QC I guess, fatty/gristly/inedible chunks that were not acceptable. Talking steaks. And back when he was doing the rib cap medallions which were not cheap at the time I had some that were just a ball of crap to be honest.
@hscottk @kaolis @klezman
2019 Gary Farrell PN. Very nice.
@msten Which one?
@hscottk Martaella from Dec offer
2022 Turley Juvenile Mon. & Tues.
2023 Turley Juvenile Wed. & …
Both good Zins, but I think the '23 was slightly muted, compared to the '22. Both are tasty.
2022 was one of (#14) Wine Spectator’s top 100 last year.
Happy Wednesday!
It had been a long while since I had a Juicy Lucy, so that’s what was for dinner tonight.
This was shared with others of course. There’s no way I’d try to eat four of those things haha.
@chipgreen I normally drink Rose when it’s on the younger side. How was this at 11 years?
@jmdavidson1
A little softer and slightly oxidized, but just enough to add some complexity, IMHO. Worked well with some unfrosted blueberry Pop-Tarts.
@chipgreen @jmdavidson1
I love a good Pop-Tart pairing!
@chipgreen @jmdavidson1 Nahhhhh…that’s a label typo, it’s a 2024
Tasted maybe 10 wines at Briceland, now getting the kids to a very late bedtime and cooking up a couple steaks with 2010 Knez Pinot Noir, Anderson Valley
@klezman Sounds like a good day
@kaolis spent most of the day in Shelter Cove looking for pelicans and sea lions. So yes, a great day!
Daughter’s BD… restaurant called this schnitzel, come on man, this is the south, it’s a fried pork chop…note properly portioned green stuff…
@kaolis
Love me some Bollinger. Which wine was a better match for the schn…, I mean, fried pork chops? Both the Champs and the Burg seem like they would pair well. Oh, and happy birthday to kaolisa!
@chipgreen Not many bubbles left by the time dinner arrived so I’ll go with the pinot, which was drinking quite well. And thanks!
@CorTot
UC?
I was looking at those and never could make the quantity work.
How is it?
@rjquillin yes, I bought six in the spring of ‘24.
Really good buy at $10 each.
@CorTot Label looked familiar; just realized I ended up with some of the '15, at a substantially higher cost.
@CorTot @rjquillin $10?! Wow
They also now have the rights to Mohrhart Vineyard grapes that Peter used to get and bottle as a single vineyard cab.
Pink champagne, 2010 Burgundy, pizza, 2001 port, Dick Taylor chocolate, and whisky.
@klezman short and to the point
@kaolis I’m also far too lazy to do the photo thing
@kaolis @klezman I think posting a picture is easier than typing on my phone
.
@klezman
“A picture is worth a thousand words.”
tuner, mater/olive stuff, Carolina Gold rice with saffron…
@kaolis nice sear on that
@CorTot nice! Where’d you pick that one up?
@klezman from the winery.
Moutard Champ Persin Côté des bar Champagne (all Chardonnay)
2020 Liquid Farm White Hill Chardonnay
With Cacio e Pepe ravioli.
@chipgreen
Make your own? Need to try to make that work someday, soon. Tricks, tips?
@rjquillin
Nah, pre-packaged from Trader Joe’s.
@chipgreen @rjquillin why go through the trouble of caccio e Pepe ravioli when you can just make the raise version?
@klezman @rjquillin
I’ll bite, what’s the raise version?
@chipgreen @rjquillin Damn “autocorrect” - more like automistake.
The regular version. Jesus H Christ.
@chipgreen @klezman an ongoing issue…
@chipgreen @rjquillin thing is, I notice the errors about 80-90% of the time.
@chipgreen @klezman
and makes one realize just how flawed some of the ‘help’ can be.
@klezman @rjquillin
I had googled for the Raise version and AI thought I wanted to “raise” Cacio e Pepe to a new level, haha. It made suggestions for various types of pepper to use and other recipe modifications.
@chipgreen @klezman @rjquillin Makes me glad I have disabled AI from my search engine.
2014 Cavatappi Winery Sangiovese Molly’s Cuvée
Found one where it shouldn’t have been. Perhaps I have additional. Went well with 'sketty that incorporated some ground Flannery.
Happy Wednesday!
Wellington Wednesday in full effect here, too. With some Philly Cheesesteak pizza.
@chipgreen lookin’ good
@chipgreen @rjquillin Wow, so many 2010 Meeks zin sightings. I remember, with the 2015 mystery case Peter said this was the least age worthy, maybe 5 more years. He underestimated this one!
@hscottk @rjquillin
He sure did, it’s drinking beautifully!
2013 Tin Barn Vineyards Zinfandel Los Chamizal Vineyard
I’d have rather had a Hilltop or Estate Welly, but since a recent vintage of this is up, I took one for the team.
rib tips…
Cleaning out the cellar
2009 Wall Cellars Chardonnay
2007 Wellington victory
Home from our 11 day road trip and didn’t drink that one while out and I didn’t want to put it back!
The stalwart '22 Daou Rosé on the lawn at Tanglewood. With marinated broccoli salad, and tomato/pot stickers salad with chili crisp vinaigrette.
Seats in the Shed for the concert.
@InFrom another beautiful venue, from my long ago.
Chow and libations appropriate as well!
@InFrom @rjquillin yum
No one pulling corks? Me neither, finishing off
2014 Cavatappi Winery Sangiovese Molly’s Cuvée
with an aged Flannery hangar, some truffle mac and sides
@rjquillin truffle anything is always a good call!
@klezman @rjquillin oh that looks good…
I pulled a cork - 2016 Bedrock Drummond’s cuvée Petite Siraj
With lamb chops and air fried broccoli
@klezman air fried broccoli sounds tasty, no air fryer per se but have that option in electric oven
last night a '19 Hanley pinot with a burger and sweet corn and maters after driving north…(good to be back in a veggie harvest season)… before that we were traipsing around Black Mountain NC, spent a couple of days with N.69 and Morgan Ranch strip loin medallions…first go with the medallions, think I like the straight up strip loin better…
@kaolis Ha; looking good as well.
got 68 and 70 but missed the Merlot
@rjquillin ?? 70 was the A, B, C, D pinots…
@kaolis Haven’t opened a bottle of any yet. Gifted a horizontal 4-pack to a PN drinker, and never heard back; I’ll call that wasted bottles.
CT notes suggest it may be time to go look for them.
@kaolis
“?? 70 was the A, B, C, D pinots…”
Correct.
Last symphony concert of the season at Tanglewood, Beethoven’s 9th as always. Chicken salad wraps not worth picturing, but the vino, from last BD, was excellent.
Denegoce N.77 chardonnay with sous vide Chilean sea bass. This is a very nice, restrained wine and deserving of the praise it has received.
It was delivered during a heatwave and was 90° out of the box. Wine is definitely more resilient than we give it credit for… At least in the short term.
@CorTot every time I see one of those bottles it makes me sad they closed down. Such excellent wine at great prices.
@CorTot @klezman Yep, good stuff. Never bought a ton but enjoyed it all, down to one lonely mag of '12 Alturas
not bad for a grocery store chop…
@kaolis I mean, I’m not a connoisseur but those look pretty tasty to me. Less peripheral fat is, to a point, a good thing, even if I’d opt for a touch more than is on those!
Mystery magnum! Shiner with identifying capsule (2012 InZinerator - cork saturated and broke upon opening). Took to a cookout. Drank with smoked brisket, BBQ wings, assorted sides and desserts.
@chipgreen Lucky it had that distinctive capsule! How did
@chipgreen @InFrom
Yeah, 'cause the label was banned!
@InFrom
It wasn’t actually from a mystery offer, so I always knew what it was. Drinking very nicely, I might add!
2016 GSM was very nice. Morgan Ranch flatiron steak. Sweet corn season in Ohio.
@msten hitting all the high notes in my book!
With some D&D
I’m behind on posting. Wed night wine dinner from a few weeks ago. With veal chop, cannelloni, eggplant/tomato salad
Had to try one of these while my LB shipment is processed. 2015 Elivette via Coravin with Campo Grande Presa. Delicious!
@hscottk Glad to see someone else using wine glasses of different styles
.
@davirom oh, that’s standard in our household. SWMBO is “afraid” of destroying our supply of fancy glasses. The concern is well justified.
whipped up a little meat sauce with the end of last year’s maters, really like this vino, 50/50 merlot, cab franc
almost forgot the cheese…
Halibut, bourbon glazed carrots, roasted potatoes with bacon, and Hawley Viognier.
So … I recently had one glass of 2019 Pedroncelli Three Vineyards Cab and it made me sick to my stomach. So, I put it aside. Then tonight I had a couple of glasses of 2019 Pedroncelli Bench Vineyards Merlot and had some intestinal lack of fortitude. I have been drinking all sorts of wines with no issues. Anyone else have any issues with these specific bottles? (I have been thinking of having them tested, but I don’t know what to test for)
@woopdedoo I think I can touch my Merlot, sometime soon, but the Cab is in off-site storage and may take some additional time.
For the Pedroncelli Cab, imo, still a bit young.
@rjquillin Thanks Ron - nothing about the bottle, the cork, or the taste was “off”. I am wondering whether there was some issue with the bottling process. Also, think it would be worth testing - I just don’t know where and how. I would warn Pedroncelli and others in the community, but I do not want to cause undue alarm without some validation.
@woopdedoo We’ve been there enough, give them a call. I think John retired, but I think Julie is still around and doubtful she’s forgotten the tours.
I don’t think they cellar much, but who knows, perhaps they still have some stashed…
@rjquillin Good idea - I think I will call Julie tomorrow.
2023 Domaine du Clos des Poulettes Côte de Nuits Villages Beauregard Blanc
2010 Nysa Vineyard Pinot Noir
This was a great deal and I should have gone in for the case instead of splitting.