OK, so the people from work are coming over this evening. Starting out with a 1.5L Barefoot Moscato and a 1.5L Lambrusco for those soda drinkers and for those who want to drink wine, we’ve got:
CH Riesling, pretty dry (because I just got it and the cork was elevated, so had to drink…it’s ok.
QPR, because it’s mild and tasty.
Let’s see where we go from there:
A Mollydooker if someone wants an over the top Shiraz…
A Chappellet Signature if someone wants a good CA Cab
A Wine of Substance if someone wants to try a Merlot…
PS, lots to choose from, Zin, lots to choose from: Will a Turley make an appearance this evening?
We’ll see where it goes…
@catcoland it’s drinkable with food or as a secondary bottle for the night after your tastebuds are shot. It’ll be my go to mid week wine until I’ve finished them all. Sometimes you win sometimes you lose, but eff that 1 line CT review claiming it’s not that smokey! It is smokey…
@klezman As likely expected, fruit mostly diminished. Little if any secondary development, so a bit disappointed there, I was hoping for more, but it’s only 11, perhaps just in an awkward space time/space. No sediment at all; wonder if filtration pulled out some goodness. Overall good but uninspiring. Still got half a bottle, so we’ll see…
And one more bottle I’ll let rest at least a few more years.
Pulled it to pair with a Flannery loin tail that was excellent.
McNab Ridge Petite Sirah of unknown vintage at a hotel lounge while listening to a local blues duo. LW had a glass of Tuck Beckstoffer Hogwash Rosé.
I didn’t like the PS at first, it was a little hot and somewhat acetic but it softened and opened up some after a bit of swirling and time in the glass. Still, I followed it up with a Thirsty Dog Citra IPA instead of re-upping on the PS.
Last night, the start of a 2010 Halcon Mourvedre Esquisto. The only year they made it that way before changing it up to being Grenache-based. Delicious.
Also working on a long-stored bottle of Wellington White Port. Also delicious.
@AjRod27 It was very good. I need to start drawing down some of my Wellington holdings because of reduced storage space in my new home. I plan on posting a question for the experts shortly about which of the zins and cabs are better for long term storing.
2015 Austin Hope…
And yes, I do like that flavor…also have
Caymus including the 40th Anniversary, Red Schooner
several vintages and Caymus-Suisun Grand Durif in the cellar.
They all do taste the same, even though they are Cabernet, Malbec or Petite Sirah (Durif), so I drink the less expensive ones.
@chipgreen Yes they have, but it’s not like I ever sell…so it that just makes me more apprehensive to drink them. I got something like 3 750’s and 3 1-Liter bottles. And, the price of current vintages are so high (and there are so many other similar wines) that I haven’t bought the most recent offerings.
@chipgreen Navarro was blowing out some ‘smoke tainted’ bottles that I think @cortot posted about.
Guess I’ve got dead smoke buds, as it was minimal at best to me.
Co-worker grabbed 8 in a mixed case. We both got a bit on PnP, but it dissipated on day two and beyond.
2008 Mendocino Old Vine Red Table Wine $5.00. This bottling was a cuvée of eight different varietal wines, the majority from old vines, all aged in seasoned French oak barrels for ten months. 27% Zinfandel, 22% Cabernet Sauvignon, 17% Valdiguié, 12% Pinot Noir, 9% Carignane, 7% Syrah, 5% Grenache and 1% Cinsault.
New York Wine Drinkers!
There is a Finger Lakes Winery that makes Real Red Wine!
We attended a Food and Wine Pairing Event yesterday at Long Point Winery, on the SE side of Cayuga Lake.
The wines were fabulous (as was the food). We had their Cab Sauv, which would rival any $35 CA Cab. We also had their PS and Reserve Zin, both of which were Very Good. The wines of the night were their Barrel Select PS (QPR through the roof!) and their Port Style Zin called Amazin…and it was.
I went out to the tasting room to try their Merlot, and Right Bank blend, but did not care for either of them. Got a mixed case for $280, which was quite reasonable. The Owner/Winemaker Gary Barletta was personable, knowledgeable and a serious winemaker. Y’all can thank me later.
@chipgreen@FritzCat Maybe you can grow Cab Sauv in the Finger Lakes. They do it pretty well in Niagara, at least at some places. But you don’t have nearly enough sun and heat to ripen Zin or PS.
Merlot, Cab Franc, Riesling, Chardonnay, Pinot Noir, Syrah, Vidal, and even more whites can find good homes in that climate.
@chipgreen@klezman The whites are good here, especially the sweet whites, but the reds are just nasty. The only good one I’ve had is a 2001 Cuvee d’Amore, the top red from Dr. Konstantin Frank. And I went and got a 2008 that’s somewhere in the cellar.
I agree on the Cab Franc. That’s about the only red we consistently do well in Ohio, where conditions are similar to the Finger Lakes. Best red I had in the FL was an Old Vines Pinot Noir from Dr. Frank. That one surprised me…
@ScottW58 In it’s prime. Delicious. Sad that NC is out of business. Still haven’t tried any of the Corliss I’m holding. The price structure in Spain for wine at restaurants is at a different level than our restaurants. Very drinkable wines, on the menu, are in the 12 - 18E/bottle range. Even the grocery stores are 4 - 12E/bottle. They aren’t great, but are decent.
@ScottW58 it was good. Very fruity with a little bit of earthiness. But this bottle was not a restrained Oregon. I still have a 2015 Not One and a 2011 iOTA left. If those are like this bottle, I’ll be on the hunt next BD.
At our favorite seafood place with a bunch of friends…
2017 Van Ruiten Brut Rose
2011 Siduri Pinot Noir Sonoma County
2013 Campesino Alina
2015 Campesino Grenache Isa
2012 Sandler Pinot Noir Boer Vineyard
2012 Sandler Pinot Noir Santa Lucia Highlands
Last night, with a belated VD dinner, 2013 Recaredo Cava Intens Rosat Brut Nature Gran Reserva. Very dry, beautiful deep color, but not my fave. The meal, however, was great. Sous-vide duck breast, along with broccoli sauteed in the duck fat. Yum. Oh, and then some Pedroncelli Port along with those chocolates it was sold with. We are loving that Port.
My cousin went to the Ty Caton Winery and really loved the Tytanium, and put a picture of it on facebook.
I looked in the cellar and found 3 2010 Tytaniums and 22 other assorted Ty Catons. So…I tried a 2010 Tytanium last night, and it was good. Ty Caton never disappoints.
2007 Paolo Scavino Barolo Carobric delicious with French onion soup! Tried out my Eto wine preserver that was a kick starter thing a couple of years ago that I completely forgot I had purchased. 7 days ago I put this bottle in and decanted had a couple of glasses and closed this thing up, fast forward to today and I cannot taste any change in the wine it seems to have worked perfectly! That being said I don’t think I really have any use for it because I drink all my bottles within a day or two. Oh well it’s pretty tho
Dear Wife and I had veal osso buco tonight paired with the Peterson 2013 Vignobles. Thank you @bahwm for the “Great Food without Fuss” cookbook recommendation!! The wine pairing was outstanding. Lots of new world fruit distinctive European barnyard backbone. The toasty notes were present pre and post meal, but with food this wine shines.
@foxrunner Thanks for the props! I just mentioned it to @ddeuddeg and neither of us remembered that there is a recipe for osso buco in there. Will have to pull it from the shelf to check it out. Again, the Pork Roast with Bay Leaves is outstanding!
Hi @bahwm@ddeuddeg! I’m foxrunner’s wife. He does the posting, but I do the cooking
The osso buco recipe is on pages 95-96. It is called “Veal Shanks” and it’s the one just before the Roast Pork with Bay Leaves, which we will make very soon.
I followed the Veal Shank recipe but made the following recommended variations from page 96:
I used marsala wine along with the white wine and beef stock. I also added the porcini mushrooms and the canned plum tomatoes. The rehydrated porcini mushrooms were still a bit gritty, even after straining the water, so next time I would just get some fresh mushrooms and allow them to cook down in the sauce while the veal braises. I served it with buttered orzo and a salad.
@klezman friend from work (same one who came up to Cortot’s meetup) went there and tasted. Liked their stuff, but didn’t feel it worth the huge price increase. I’ll see if I can get any more info if you’re interested
@radiolysis I’m familiar with their evolution, from a winery where I liked most of their stuff (especially the Barbera) in 2010 to the extremely disappointing winery we visited in 2014. I doubt that even in the mid/high $20s I’m going to find it worthwhile.
i.e. if one showed up I’d be happy to try it. But I’m not going to make it happen or encourage others to make it happen.