@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!
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.