@hscottk
After a number of requests, I finally mentioned to Alice I’m not a good Rat, especially on a schedule. Haven’t gotten a bottle since.
Haven’t tried any of the other vintages yet, this was just random pull as I wanted to (finally) try one from BD XIV.
I think a bit on the lighter side, PN like (duh) and not a ton of complexity but what is there is pleasing. Tart raspberry/cherry with a pinch of earth; medium body and good acid/fruit balance, a touch of tannins and a medium pleasing finish.
Much improved on day three ot four (corked in the fridge, no Ar) and at ~15-17°C than closer to 12-13. Good with a variety of lighter dishes, great with some pan fried king salmon, but works as a cocktail as well as I finish up the bottle this evening; sad it’s empty…
@klezman Ha! In a good spot…probably better than a recent '09 SOV even though I really enjoyed it. I waffle back and forth even though I’ve been buying since '07 but I tend to like 'em without a ton of age. Or I’m getting older and my palate is whacked!
@kaolis I should try another one younger, but I find I need to give them time for the fruit to fade enough compared to the other components for it to be in balance for me. Probably why I thought a 2012 Bedrock OVZ was at or near peak while others on CT we’re saying it was over the hill.
@klezman The ‘09 was def tasty but on the edge. Fell apart day two. Of course my tasting scale is suck/doesn’t suck
‘13 Bedrock OVZ still strong as of a few months ago
I frequently lurk here (and drool), but rarely post. Tonight we opened a 2013 Meeker Handprint Merlot as I was wondering about its longevity. Needed an hour decant to open up. No need to drink up my remaining bottles.
Last night was a 2012 Wellington CS. I believe it was Handel Denier vineyard (bottle went out in recycling this morning). Paired amazingly well with a two day bolognese that started with leftover smoked brisket.
@pseudogourmet98 I forgot you are also in FL!
I was at a restaurant for a work dinner in FLL tonight. They ordered Jordan Cabernet so I was pretty happy with that. It was 2018 - needed some air.
@pseudogourmet98 shit. I was in St Petes for a wedding a few weeks ago.
Yeah, I was all prepared to skip the wine and just have cocktails. It was one of the 4 or 5 bottles on the tiny list I’d bother with. The white they picked was Far Niente. I’m glad they can expense better wine than I usually can!
Wine dinner group. French restaurant this week. Gougeres, financiers, oysters, crab salad, pate, steak tar tar, French omelet with shaved truffles, chicken, pork, cheese plate, some fancy desserts that I can’t remember (I thought they were too sweet but they got devoured by the rest of the group) and a Sauternes that disappeared so I couldn’t take a pic. Spectacular wines.
@klezman
That’s hard to say. They were all magnificent. Probably between the 07 Janasse and 2000 LB for red, but the bubbles were fantastic. I could have drank the entire bottle of any one of these. I think we all agreed this was our best overall group over the last few weeks with every bottle just singing.
@InFrom@rjquillin
That was also last night, haha. But heating up the leftover pizza now and the wine is much better on day 2. Was a little hot and disjointed, now smooth and balanced.
@chipgreen@rjquillin Since @kaolis posted those pics, I’ve been learning all about cast-iron pizza. I followed Kenji’s method, we’re really enjoying the results.
@chipgreen The one on the left has bigger/bolder flavors, while the one on the right is softer. Knowing this, I will pair the wines/food accordingly. No preference. Both were very good. Also, as you know, his wines get better with age.
Lunar new year brunch. 2014 Iron Horse Chinese Cuvée (wrong animal on the label, but what the hey), Peking duck, rock cod with Chinese broccoli, honey walnut shrimp, garlic fried chicken, and a couple of dim sum items.
@kawichris650 a nice straight up martini with just a twist - stirred not shaken! But sometimes on the rocks with a splash of lillet (which I had tonight) or a squeeze of key lime (I have my sources).
@eljefetwisted
I remember my first time ever having a negroni and wondering why anyone would willingly subject themselves to that concoction.
Overtime they grew on me though and now they’re one of my favorites. If you haven’t already tried them, I’d recommend a Martinez and The Last Word. Both are great gin cocktails.
I made pan-fried steelhead trout and homemade potato chips. Peter’s whites are still going strong. I think that vineyard may very well contain the fountain of youth.
Last night for Valentines Day and Wednesday,
2009 Wellington Cabernet Sauvignon Mohrhardt Ridge, drinking great! My last 2009 MR Cab, still have some other vintages.
@rjquillin damn right.
This year’s batch is about 60 days in right now. It’ll probably get another week or two.
Happy to cook some up when next you’re up here.
@davirom@karenhynes Jumping the gun a bit on Open That Bottle Night, tonight we opened a bottle of 2009 Victory. With rack of lamb and roasted potatoes and brussels sprouts. The meal was worthy of the wine, and vice-versa.
Just popped and poured a 2015 Long Point Zinfandel.
Amazing! wine.
I’m gonna say it again: If you live anywhere near the Finger Lakes, you owe it to yourself to visit Long Point, on the East side of Cayuga Lake.
And, I’m going to get the same response:
“But other wineries in the Finger Lakes make good reds.”
“But they get their grapes from California, they’re not real Finger Lakes Wines.”
My responses: “No they don’t”, and “So what”.
By the way, I got a barrel taste of their newest Barbera, I don’t know if they’re selling it yet, but it is bottled, and it’s phenomenal.
Flannery pork chops
2008 Winesmith Cabernet Franc. I just realised it’s been more than 6 years since the last time I opened one of these, so it’s time!
@InFrom We’ll have to try that. My recipe will rise, so if you let it sit the texture is different. Also, I mentioned it freezes well but it does not fridge well overnight. My daughter tried that and it exploded…pizza puffs anyone?
This week’s wine dinner. Steakhouse. Just about everything was negligible outside of the spectacular prime steaks and the homemade carrot cake. The 02 Montebello was the WOTN, followed by the Larkmead and Sauternes.
@chefjess wish I could have tasted that Monte Bello! I’ve got a couple bottles of the 2000 waiting for an appropriate occasion. And a birth year one waiting for my 50th.
I’ve been less than enthusiastic about these but this was really doing well last night. Patience grasshopper right? I see they are $14 on the website. (I know it’s March, consumed in Feb…ha!)
Champagne Trudon Brut Monochrome
Wine dinner from a few days ago. Spanish place. Lots of food. Great wines.
@chefjess …must find better friends.
@chefjess @msten agree on the friends part…however…all that socializing and having to smile…hmmm
Franc-y Friday
@chipgreen Hahaha…well done
2013 Feyles Barbaresco Riserva with Flannery boneless lamb loin. Great dinner and pairing.
cast iron 'za
@kaolis
Now that’s how cheese should look on a pizza! I am definitely a mozzarella guy. Is that straight mozz or a blend?
@chipgreen Almost straight up mozzarella, a bit of pecorino, probably not enough to make a difference…
Love this rosé. Perfect with sushi.
Tight and okay on day one, amazing on day two. I need more patience.
2018 Our Wines Pinot Noir
pan fried salmon with sautéed spinach/mushrooms and rice; quick and simple
@rjquillin How was it? Haven’t tried the 18s yet.
@hscottk
After a number of requests, I finally mentioned to Alice I’m not a good Rat, especially on a schedule. Haven’t gotten a bottle since.
Haven’t tried any of the other vintages yet, this was just random pull as I wanted to (finally) try one from BD XIV.
I think a bit on the lighter side, PN like (duh) and not a ton of complexity but what is there is pleasing. Tart raspberry/cherry with a pinch of earth; medium body and good acid/fruit balance, a touch of tannins and a medium pleasing finish.
Much improved on day three ot four (corked in the fridge, no Ar) and at ~15-17°C than closer to 12-13. Good with a variety of lighter dishes, great with some pan fried king salmon, but works as a cocktail as well as I finish up the bottle this evening; sad it’s empty…
@rjquillin Great note, thanks for sharing. It sounds like you need to get back into the labrat program, pronto!
2012 Bedrock Sodini Zinfandel
Excellent but a terrible pairing with aji Amarillo.
Mushroom risotto and a riesling that’s old enough to drink itself.
@kawichris650 Those are the best Rieslings, aren’t they?
Valley of the moon 1941 blend 2019
A Tribute To Grace 2017 Grenache, Besson Vineyard
chicken curry
finished up a '17 Rivers-Marie SOV
@kaolis you buried the lead! How was that summa old vine?
@klezman Ha! In a good spot…probably better than a recent '09 SOV even though I really enjoyed it. I waffle back and forth even though I’ve been buying since '07 but I tend to like 'em without a ton of age. Or I’m getting older and my palate is whacked!
@kaolis I should try another one younger, but I find I need to give them time for the fruit to fade enough compared to the other components for it to be in balance for me. Probably why I thought a 2012 Bedrock OVZ was at or near peak while others on CT we’re saying it was over the hill.
@klezman The ‘09 was def tasty but on the edge. Fell apart day two. Of course my tasting scale is suck/doesn’t suck
‘13 Bedrock OVZ still strong as of a few months ago
@kaolis Hrm. I have one each of 2008 and 2009. I guess i should find an excuse to open one soon! I’ve got a couple duck breasts that could use eating…
2015 K Vintners Syrah The Beautiful
2016 Force Majeure Epinette
2015 Chiron Grenache Unfamiliar Truth
2017 Delmas Syrah SJR Vineyard
Vacation Week
With Flannery hangers. Need to make room for the new order! Such a nice bottle…
I frequently lurk here (and drool), but rarely post. Tonight we opened a 2013 Meeker Handprint Merlot as I was wondering about its longevity. Needed an hour decant to open up. No need to drink up my remaining bottles.
Last night was a 2012 Wellington CS. I believe it was Handel Denier vineyard (bottle went out in recycling this morning). Paired amazingly well with a two day bolognese that started with leftover smoked brisket.
A good two nights here in FL.
@pseudogourmet98 I forgot you are also in FL!
I was at a restaurant for a work dinner in FLL tonight. They ordered Jordan Cabernet so I was pretty happy with that. It was 2018 - needed some air.
@klezman
Jordan Cab is way better than most wines I get at work dinners. If you make it up to Tampa, let me know.
@pseudogourmet98 shit. I was in St Petes for a wedding a few weeks ago.
Yeah, I was all prepared to skip the wine and just have cocktails. It was one of the 4 or 5 bottles on the tiny list I’d bother with. The white they picked was Far Niente. I’m glad they can expense better wine than I usually can!
Wine dinner group. French restaurant this week. Gougeres, financiers, oysters, crab salad, pate, steak tar tar, French omelet with shaved truffles, chicken, pork, cheese plate, some fancy desserts that I can’t remember (I thought they were too sweet but they got devoured by the rest of the group) and a Sauternes that disappeared so I couldn’t take a pic. Spectacular wines.
@chefjess sounds excellent, as always! WOTN?
@klezman
That’s hard to say. They were all magnificent. Probably between the 07 Janasse and 2000 LB for red, but the bubbles were fantastic. I could have drank the entire bottle of any one of these. I think we all agreed this was our best overall group over the last few weeks with every bottle just singing.
@chefjess @klezman I’ve a smattering of that double naught LB. Need to hit it up, haven’t had one in years
Magnum with pizza.
With pizza and wings
@chipgreen
It is natl pizza day
@chipgreen @rjquillin Dang, I made pizza last night! Off by one day.
@InFrom @rjquillin
That was also last night, haha. But heating up the leftover pizza now and the wine is much better on day 2. Was a little hot and disjointed, now smooth and balanced.
@chipgreen @rjquillin Since @kaolis posted those pics, I’ve been learning all about cast-iron pizza. I followed Kenji’s method, we’re really enjoying the results.
@CorTot Don’t think I’ve ever gotten my split from Sparky’s locker; how is it?
@CorTot @rjquillin
If you’re light in your head and dead on your feet
You can drink the night away and forget about everything
@chipgreen @CorTot @rjquillin Thank you, Gerry Rafferty.
@rjquillin drinking real well, wish I had more…
2012 Remy Massin Brut Millésime
And sushi
@jmdavidson1
Preference?
@chipgreen The one on the left has bigger/bolder flavors, while the one on the right is softer. Knowing this, I will pair the wines/food accordingly. No preference. Both were very good. Also, as you know, his wines get better with age.
Lunar new year brunch. 2014 Iron Horse Chinese Cuvée (wrong animal on the label, but what the hey), Peking duck, rock cod with Chinese broccoli, honey walnut shrimp, garlic fried chicken, and a couple of dim sum items.
2020 Zeppelin Winery Syrah Colossus Paso Robles
34 proof nightcap
Spirits anyone? Local gin made from local grapes and Sierra Nevada botanicals.
@eljefetwisted
Yes sir!
What’s your gin cocktail of choice?
@kawichris650 a nice straight up martini with just a twist - stirred not shaken! But sometimes on the rocks with a splash of lillet (which I had tonight) or a squeeze of key lime (I have my sources).
@kawichris650 and Negronis!
@eljefetwisted
I remember my first time ever having a negroni and wondering why anyone would willingly subject themselves to that concoction.
Overtime they grew on me though and now they’re one of my favorites. If you haven’t already tried them, I’d recommend a Martinez and The Last Word. Both are great gin cocktails.
Happy Wednesday and Valentine’s Day!
I made pan-fried steelhead trout and homemade potato chips. Peter’s whites are still going strong. I think that vineyard may very well contain the fountain of youth.
Last night for Valentines Day and Wednesday,
2009 Wellington Cabernet Sauvignon Mohrhardt Ridge, drinking great! My last 2009 MR Cab, still have some other vintages.
Out to dinner for a belated valentines day date.
Iron horse wedding cuvée rose
2018 dN #48 RRV Pinot with sushi. Quite happy with this. dN can be a minefield, but this was a winner.
@hscottk just had a bottle the other day… bought a couple cases of that one
With home dry aged rib steak. This was fantastic.
@klezman
still doing your own aging?
@rjquillin damn right.
This year’s batch is about 60 days in right now. It’ll probably get another week or two.
Happy to cook some up when next you’re up here.
.375 and my usual messy trilogy
Public Service Announcement:
February 18th is National Drink Wine Day!
If only I knew where I could find a bottle of wine around here…
@karenhynes And February 24th is Open That Bottle Night!
@davirom @karenhynes Jumping the gun a bit on Open That Bottle Night, tonight we opened a bottle of 2009 Victory. With rack of lamb and roasted potatoes and brussels sprouts. The meal was worthy of the wine, and vice-versa.
Just popped and poured a 2015 Long Point Zinfandel.
Amazing! wine.
I’m gonna say it again: If you live anywhere near the Finger Lakes, you owe it to yourself to visit Long Point, on the East side of Cayuga Lake.
And, I’m going to get the same response:
“But other wineries in the Finger Lakes make good reds.”
“But they get their grapes from California, they’re not real Finger Lakes Wines.”
My responses: “No they don’t”, and “So what”.
By the way, I got a barrel taste of their newest Barbera, I don’t know if they’re selling it yet, but it is bottled, and it’s phenomenal.
An oldie, and hopefully still a goodie: 2010 Astrale e Terra Arcturus
@klezman the one I had last week was still kicking, showing age, yes, but went well with a Picanha, some Hassebeck potatoes and a green I don’t recall
@rjquillin Ha! I’m cooking a picanha tonight too.
Flannery club roast, Macaroni du Chalet (Gruyère), asparagus and some mushroom swmbo added in; pickled beets added to the plate after the pic.
@rjquillin nicely done
Half bottle for braising, half bottle for the chef.
@msten Looks like an excellent hearty, low carb, winter meal. How was the wine? I almost popped one last week but didn’t bring it to temp in time.
@hscottk Something a little different. Think Pinot heavy. Worked well for braising, giving the remaining wine 3-4 hours of air prior to serving.
Followed a recipe this time. https://www.onceuponachef.com/recipes/beef-stew-with-carrots-potatoes.html
Been a little hectic. Sipping on a bottle of 2018 Fritz RRV pinot last couple of days. Just cork in and into the fridge. Another glass or so to go.
Got some good news yesterday, so we’re celebrating with NV Michel Genet Champagne Grand Cru MG BB Brut Nature
2020 WineSmith Lake Co Tempranillo
baby killer…
@kaolis Seriously!
Flannery pork chops
2008 Winesmith Cabernet Franc. I just realised it’s been more than 6 years since the last time I opened one of these, so it’s time!
@kaolis Your pizza posts the last month or so got me started on a new hobby… It doesn’t photograph so well, but it tastes pretty darn good.
With 2020 Heron Pinot Noir. It’s…decent.
@InFrom Yum. Hey we all need hobbies, looks like you’re doing pretty well! We’ve been playing with this recipe, and it freezes well.
https://melaniemakes.com/perfect-pizza-crust/
@kaolis No-rise, eh? I’m intrigued. I’ve been using Kenji’s pan-pizza recipe, which has to rise overnight.
@InFrom We’ll have to try that. My recipe will rise, so if you let it sit the texture is different. Also, I mentioned it freezes well but it does not fridge well overnight. My daughter tried that and it exploded…pizza puffs anyone?
@kaolis That must have been exciting!
I froze a ball of dough from my first batch, and it turned out just as good as the first one.
2018 Ty Caton Ballfield Syrah
@FritzCat I’ve always enjoyed that bottling.
This week’s wine dinner. Steakhouse. Just about everything was negligible outside of the spectacular prime steaks and the homemade carrot cake. The 02 Montebello was the WOTN, followed by the Larkmead and Sauternes.
@chefjess Again, enjoy your wine group. These moments in time will be fond memories.
@chefjess wish I could have tasted that Monte Bello! I’ve got a couple bottles of the 2000 waiting for an appropriate occasion. And a birth year one waiting for my 50th.
@chefjess
Who keeps bringing the Comtes?
My favorite sparkler…
@chefjess @chipgreen yeah, those are delicious
Dourdon-Vieillard bubbly with all you can eat sushi. Great qpr all the way around.
@hscottk This is basically molarchae’s ideal dinner. Except for the lack of unagi and uni.
@klezman She has great taste!
2000 York Creek Vineyards Meritage
@rjquillin Sounds interesting…
@kaolis It’s still doing quite well. Some of the '96 and '97’s seem to be falling off a bit; bottle variations.
Lamb rib chops, cheesy starchy stuff, green stuff
2018
Flannery kabobs…or is kebab???
Last night had a bottle of 1997 York Creek Meritage with dry aged rib steak from Eataly from their half price sale. Excellent stuff all around.
Lobster, potatoes, and rosé. No green stuff in sight.
Not a fancy presentation, but the taste is what matters most (and this was amazing.)
Simple marinara with Porter Road beef/bacon meatballs
I’ve been less than enthusiastic about these but this was really doing well last night. Patience grasshopper right? I see they are $14 on the website. (I know it’s March, consumed in Feb…ha!)
@kaolis Also a fan of the 2017. Haven’t tried the 18 or 19 yet.