Turns out not so much. When we first looked at the house, there was a flower arrangement in front of the fireplace and the inside was filled with cobwebs, so it appeared as if it hadn’t been used for years. The chimney sweep said it might not have been used for a long time but was fairly clean. It was still good to get it done for peace of mind and he took care of some wasps that were getting ready to over-winter up near the chimney cap.
@chipgreen@rjquillin Good to get done. When we bought our current house, I had the chimney swept and then inspected (via video cam) to be comfortable that everything was ok. I use ours a lot (to avoid using propane as much as possible) and have it cleaned every spring.
@radiolysis so here’s what I normally start with:
3oz of Single Barrel JD (flex to 5oz if you want a faster sleep time! Lol )
1.5-2oz of Winter Jack
1.5-2oz of the Apple Liquor from Germany (if your apples are Red or Yellow Delicious you may need more to compensate)
12 oz can of cider (if you go that route)
Cinnamon to taste or what you normally like in a pumpkin pie….
@rjquillin How’s it doing? Classical, it ain’t. Cherryish, and getting sweeter by the minute. Looking forward to enjoying the last of it with dessert. CT says I have two more, but I have no idea where, and that’s ok.
I have a number of lovely Zins, but I thought they would have been overpowered by our Szechuan dinner. I’ll save the lovely ones for a lovely meal some other time.
2013 Keller Estate Syrah Rotie
First wine in nearly a week, but a leftover bottle in the fridge from ???
Been down since Monday with something like the flu. Peaked at nearly 39°C a few days ago and negative for the nasty. Good to be vertical again but dreading the work backup come Monday.
@InFrom I feel like it’s time to use more of this year’s BD finds to make room for next year’s. I have loved every bottle of the Suzor.
Can I just tell you what I made for dinner tonight? What we had to work with was half a supermarket rotisserie chicken and a bag of arugala from Trader Joe’s. I took inspiration from Zuni Cafe’s roast chicken with bread salad, minus the bread. I made a vinaigrette, coated the chicken with some of it and threw the rest on the arugala, along with some rehydrated craisins. Should have thrown some chopped-up pecans in there as well. I did a kind of mini-brick to the chicken – I put it in a hot pan with a heavy pan on top of it for a couple of minutes on each side to crisp it up, then took out the chicken and lightly sauteed some sliced garlic, threw the garlic on the salad, plated the salad and chicken, deglazed the pan with chicken broth and poured that over the whole shebang. Better than a supermarket bird had any right to be. The wine was great with it.
Too funny. Was sorting thru boxes when I found the loose D&R, and found a couple of 3L 2014 Boxx Cellars Sangiovese in a box from the old site, sold a bit more that four years ago. Never made it to CT, marketed by AH Wines but it’s Cellared and Packed by Vino Noceto. Wonder how it’s aged…
What was the thought process that made you buy it?
Four bottles of Sangio apparently from Noceto;
No air contact, can drain it a glass at a time;
Perfect for an office party-type event. Back when we were still having those.
Apart from that, please note, it’s not a 3L box of wine, it’s a couple. I’m guessing you’re even less likely to buy two 3L boxes of wine?
4 at best acceptable bottles 1 glass at a time would take too long and you would get tired of it.
not so sure about lugging that box around as being easily portable
Do you really want to be the guy that brought a 3l box of wine to a party?
How long would it take you to use 3 liters in cooking?
So the only possible use would be if you were 17 or 18 years old bringing a 3 liter box of wine to a party would make you the king of the neighborhood for life
So…how long do we really think boxed wine can be kept once opened? General consensus on a quick Google search seems to be about 6 weeks, which is certainly a long time compared to an opened bottle (unless sealed under argon or similar protection). I must admit that I’ve never bought boxed wine though I do like the concept. They’re just too big for this single gal to fathom opening and using in a reasonable time period.
It does have a hand-hold punchout on the side.
Gift or the free table at work, but clearly that didn’t happen. The PG did get given away and was well received. I have a few acquaintances that are a bit more about quantity than quality.
@InFrom@karenhynes@kawichris650@rc70@rjquillin@ScottW58 I could make a nice coq au vin or braised short rib or ragu and use a whole bottle for a single meal. Or there’s always a mulled wine cranberry sauce if you need to use a whole bottle.
But yeah, if you only have 6 weeks to use it then it’s a stretch even for cooking.
@ScottW58 We were club members for a lot of years and very happy, but dropped out as prices and minimum orders were chewing up too much of the budget. This particular bottle was supposed to have crossed into the drinking window but still may have been in a mute period. Very low key. I have others that I will continue to hold.
Staying with the Moon concept from a recent clue 2002 Moon Mountain Vineyard Syrah
pristine cork from an Invino purchase nearly 10 years ago when they were clearing these out.
Deliciousness. Oh, hindsight…
While Andrea and I were mooching off the generosity of @danandlisa as we were traveling up the Oregon coast last summer they opened a bottle of this for us and it impressed! Had to pick up a few bottles, lovely with smoked chicken leg quarters
Local Mom & Pop place that has been in the same spot since 1963. It is really good but there are other pizza places that have been raising the bar recently as evidenced by them not winning any of those awards the last 2 years.
…with burgers and fries from Bob’s Hamburg. Akron’s oldest continuously operating restaurant, dating back to 1931. Albeit with new owners as our friend and former co-worker who owned it for ~5 years passed away unexpectedly 6 months ago.
Ugh why don’t you stick a knife in my heart funny I was going to tag you in that post but I knew you would confirm exactly what you did you are correct after telling Andrea this she’s almost there hope you guys are well! Then again if your eating crab for breakfast life is good!
@kaolis I just got on the mailing list recently and I’m trying to figure out what sorts of things to buy and which ones may improve with age. Strangely, I am not yet finding that I need to age these, which is very unusual for wines released 1.5-2 years post-harvest.
@ScottW58 I’m glad you’re enjoying your xmas music!
I might need to get more Morgan Ranch…that stuff was really good. Looking forward to seeing what they do for BD. With two whole rib sides ageing in my garage fridge, I’m going to have to make some freezer space!
@klezman@ScottW58 Oh wow does that look awesome. Just a tad of marbling huh? Might do a little lower temp with my 5 pounder with less fat to render. I’ve been buying quite a bit of Morgan Ranch, the strips are crazy good.
@InFrom Happy birth of another Jew day
Yeah, we haven’t gone for dim sum in ages but there’s a fantastic dumpling delivery company out here now staffed by former cooked from Din Tai Fung. There are many dumplings in my freezer at the moment.
Christmas Eve dinner - amazing dinner with cod, olives, chorizo, potatoes, tomatoes and bread crumbs - perfectly paired with the 2006 Buena Vista Ramal Vineyards Pinot Noir - from the 2008 rpm Magical History Tour. A truly great Pinot, mature, but with wonderful fresh fruit flavours suggesting it has at least 5 years before peak and and another 5 to 10 years after that. As good a California Pinot Noir as I have tasted at least 30 years. Hints of strawberries and red currants, with rose petals as a dominant bottle bouquet note…. Veterans of the 2008 Tour will remember me saying this was at least the equivalent of a good Premier Cru Burgundy… it’s good I qualified it by “at least” because at this stage in its life it’s closer to Grand Cru quality. I was going to post a picture of the bottle, but I can’t figure it out on my iPhone.
Nope, absolutely doesn’t suck. I’m just stingy pulling those corks.
I’d like to say I’d get tired of these if once a week; nah, not likely.
That’s a Snake River Wagyu we got as a gift from the kids.
@kaolis@ScottW58 It was a leftover, and swmbo chose that one for dinner over the Corison, and I finished it off; at least she didn’t ask for a moscato.
The Corison got an Ar treatment to see another day, or two.
@rjquillin was looking to pull a Corison for Xmas dinner but ended up with a solid head cold and it would have wasted!
Maybe I’ll pull one for New Years to make up for it, assuming I can get past this congestion.
@ScottW58 Followed your lead, just backed it off to 225 or so for the smaller roast. Hit 120 at about 2 3/4 hours. No sear, seasoned liberally overnight and I was ok with that. Tented for 30 minutes. Wine was good, fine with the roast, but not outstanding.
@rjquillin - The winemaker thought it was worth mentioning - i.e., a bit out of the ordinary - that the grapes were harvested at (a bit, I suspect) over 23 degrees Brix… now, anything under 24.5 would be noteworthy for most wineries…. And people wonder why alcohols have gone up so much. Perfect ripeness, and wines which, in a good year, last well over 40 years, even with less than perfect storage.
And, while 1978 was a very, very fine year - esp in Sonoma County - it wasn’t even close to 1970, let alone 1941!
Last night cooked a turkey and had a 2008 Rivers Marie Summa Vineyard Pinot Noir
Tonight, not sure what I’m making yet, but having half of a 2018 Duemani Cabernet Franc CiFRA. Surely it’s too young, but I need to evaluate it.
Then I’ll find something to toast my fantasy football victory, too. Unless Dallas scores around 6 field goals in the second half.
@chipgreen I don’t think I’ve ever seen so many TDs in a single game! And getting 8+ points on PAT?! Crazy. And there was an hour or two this afternoon where I thought you had me.
Mental breakdowns and vehicular homicides? Oy.
And if you’d have told me that I should have played Jaylen Waddle or Amon-Ra St. Brown instead of Tyreek Hill this week…really? Crazy season for sure.
OK, only 1 each of the mental breakdowns (Calvin Ridley) and vehicular homicides (Henry Ruggs) but it was a seaon-long battle to field a competitive team each week! Good luck in the Championship game.
'13 Paris Valley Road “Founder’s Blend” red and '14 Sterling Syrah. (Both earlier CaseMates selections.) The PVR Red was open from last night; it hadn’t changed much. It currently is drinking very well, IMO. I’m sorry that I only have one more bottle. This was good stuff.
The Sterling Syrah is excellent, even better than the PVR. Both are wines that “fill the mouth”. If only they had more prominent oak, they’d be even better. A sip of these beauties and you know you’re drinking quality wines. Life is good.
Fired up old faithful the PBC for the first time in a while and hung some ribs, delicious and started with one of Kelley’s wines and ribs with and old favorite Morisfarms sangio. Kelly Fox 12.5 ABV and Morisfarms 13.0 ABV. I don’t seem to have any trouble finding lower alc wines
@CorTot it was very much strawberries and cream. Simple but enjoyable. If it is the RGP, the drinking window is years out so hoping for more down the road. As it stood today, not worth 3x the price of TJs brut rosè, for example.