@klezman there was a gap behind the shower valve trim piece which I feared was letting water into the wall. So I got a replacement at Lowe’s and figured it would be an easy swap. Ney. Broke one screw, stripped the other. En suite shower is now out of commission until plumbers on Wednesday. At least we have spares!
@radiolysis@rjquillin I tried to do some maintenance on the shower valve and got far enough to learn that I had no hope. Whoever put it in must have had hands far smaller than mine because I could not reach anything without cutting myself on the tile.
That sounds better than my dad’s situation though. A leaky pipe in the master bathroom has led to a floor needing rehabilitation, some damaged art, and an opened up wall in the room below it.
This is that 2010 Wellington Handal-Denier Cab that I believed to be corked. I’m revisiting the remaining half (this time with someone else for a second opinion) and we both agree it’s corked. I really hope the rest of them are alright.
Happy National Fried chicken day!
NV Eden Roc Brut Rosé
that I have no idea from where it was sourced and it was not all that brut, but swmbo liked it and she did the cooking, with tonkatsu とんかつ
Japanese for (panko breaded) fried chicken
@davirom Tasty…light, a bit flowery, plenty of acid which I like…almost a tannic bite in the end? Great with a little take out fish fry tonight. The source as I know it to be is Stewart Ranch that avoided smoke primarily due to favorable, at least for them, winds.
@chipgreen@davirom That was my source on this, looks they picked up a couple vintages of Albarino and a couple vintages of the Red. Cave Dog is done, believe he packed up and moved to Europe?? Negative on the Stereophonic, don’t think I’m familiar with them.
I have been so bad about remembering to post. But I have been thinking about everyone. I miss our get together.
My last 2 bottles were SH mountain select barbera. I also made a few trips to the north Georgia mountains and brought several bottles of the Ion rose, which Is delicious. Hope everyone is doing well. I have 1 month left before returning to work. Miss everyone
@kawichris650 Pretty tasty.
It was PnP, and a bit too cool, and I think only the second I’ve had. Last was in 2021 so not much history on how it’s doing. I was surprised it was still showing purple tinges and how young it still seemed. Only a couple mm of cork penetration, so still solid there.
I enjoyed it, but wasn’t much thinking about it. I’ll pay more attention in a couple, few, days when I uncork it again.
@WineDavid49 Thanks for summer shipping! This delicious winebeer arrived yesterday, and we are enjoying it tonight. Paired with la specialite de la maison, orrecchiette with (turkey) sausage and broccoli rabe.
@kawichris650 It’s hanging in there. It was a hit with all tasters. It is deep and rich in color…but definitely not oxidized (which I suspect would be most people’s assumption). It’s pretty fresh and crisp. Mostly citrus, but not bold citrus. No real noticeable oaky influence (vanilla, caramel, butter). I’d call it full-bodied, with Clark’s prominent “minerality”. I really enjoyed it despite not normally being much of a Chard fan.
With gin or cognac? With gin, it is one of my favorite cocktails. On our first trip to New Orleans I ordered a French 75 and was surprised (and disappointed) when I got it and discovered they made it with cognac.
@ScottW58 Only a few days late here, not paying attention, I can be good at that sometimes…I think it lost a bit of floral tones that it had earlier in it’s life. But fresh as a daisy and was a perfect foil to some fresh sauteed scallops and shrimps.
Okay practicing smoking ribs in case I bring them next Saturday to casemates on the green ) top left smoked unwrapped with a homemade mango habanero sauce on the finish, on the right with my regular spice blend wrapped, the one on the left was superior sadly, not sure I want to bring that because they are sticky!
Had a Quintarelli Amarone Classico and a Turley Zin.
The Turley was a typical Turley.
The Amarone, I decanted half all day and funneled half into a split to save. The decanted was very good, but a bit disjointed. It had the longest finish that I’ve ever experienced. The non-aerated portion was super-smooth and delicious.
Ehh, this showed bricking and was quite tart/astringent. Not vinegar by any means, but perhaps on the decline. I think the Meek’s and the Estate are built to hold up a little longer than the Sonoma. I’ll be sure to get after these rather than allow them to get any longer in the tooth.
I’m astonished and pleasantly surprised that the second half of this is drinking very well. Perhaps I was too quick to judge, maybe my palate was off, or maybe it just needed some time. Regardless, tonight it’s exactly what you’d expect it to be.
The library bottle I received was a 1991 Merlot. To this day it’s the oldest wine I’ve ever had. I was surprised how youthful it was and wish I had waited longer to try it. Peter himself said YMMV, so I was (overly) concerned about the wine being past its prime.
In general I’d love to have more experience with older bottles, but they’re obviously harder to come by and they put too big of a dent in the wallet.
@kawichris650@rjquillin I just did some searching and confirmed that my library bottle (April, 2017 Woot Wine offering) was a 1995 Russian River Valley Alegría Vineyard Syrah. I opened it not long after receiving the shipment, so it was 22 years old. The oldest I’m holding (I think) are 2 of the 2001 Marqués de Riscal Rioja Gran Reserva, so I’m hoping that at least one of them will survive to match the age of the Wellington upon opening.
I was thinking I had some older Wellingtons, but the best I came up with were some mags of
1995 Casa Santinamaria Vineyards Zinfandel
1990 Random Ridge Cabernet Sauvignon
That wouldn’t take too much arm twisting for the right crowd.
@kawichris650@klezman@rjquillin I am currently in a rural area of central Missouri (on the edge of the Lake of the Ozarks). But I have relatives on the west coast and could see us possibly making it back out there before travel is not attractive. Of course, college 50th reunions (in Illinois) and high school 55th (in Daytona Beach) and a 45th anniversary are also looming…
@kawichris650@klezman@Mark_L@rjquillin I had a 2003 Welly Syrah cuvée R a few months back that was amazing. As we near the 10th anniversary of their last vintage, it will be interesting to see just how long these can go.
@hscottk I bought the Berserker Day sampler, '17, '18, '19, '20. The '17 was good but didn’t wow me but probably needs a little more time. This I thought had a little more depth. It’s medium body, dark red fruit, good acid, definite tannins. Really good. Haven’t popped the other two yet. But I’d say at the present price of $19 plus the ship (which is a little hefty at around $60/case depending on where you are at) it’s still a helluva deal.
Yep! They make some really great beers. I first came across CW Peruvian Morning back in 2013 and I think I bought two or three 4-packs. I still have a couple bottles (as well as more recent vintages) and it’s impressive how well the 2013 has aged.
“Healthy” Cider smoothie, adding peach and apple to a Capital Cider Rose in a blender. Can’t go much harder, these past weekends and future ones are hard at work planning a new “work sellable concept”.
Leftovers! With a nice deli roll, coleslaw, vegetarian baked beans that I of course loaded with pieces of brisket and fat and dessert of Carmel bars and strawberry cake thanks to last night’s participants! Life is good!
Well seasoned brisket fat is nectar of the gods!
We also had brisket. Hubs likes to soups vide for a long time (36+ hours), then rubs and smokes for 3 to 4 hours. Not legit BBQ but it’s moist, tender, and damn delicious! I was going to make deviled eggs but got lazy and made deviled egg dip/spread instead with crackers. Roasted cauliflower with lemon pepper, paprika & Parmesan, chopped green salad. Opened a 2014 Sterling Syrah that I think was a WW purchase. Paired well.
@hscottk Haha – “lowly” as compared to some of the fancy meats that get thrown around here, but I/we have enjoyed many-a-good steak from Costco over the years, and (dare I say it!) I even have some frozen (vacuum sealed) in the basement (such is life when you live in rural Missouri 2+ hours from the nearest Costco).
My local Costco, on the way to-from work, has an absolutely abysmal wine section/selection. There is another one, a bit over an hour away, 1-way, that is, when I stop there, financially stunning. Another one on the way to Napa/Sonoma, where we stop when to-from the bay area, in NorCal is similar, but even more challenging to financial well being.
Is yours decent, if it has a wine section at all?
The business center Costco, also on the way to-from work, doesn’t.
@Mark_L You nailed it. It may not be Flannery or Morgan Ranch, but really delivers for the price. During the Great Recession, Costco was where I was first introduced to USDA Prime outside restaurants. They even have prime tomahawk ribeyes on occasion in our store. Great stuff!
Looked for some gold capsules, and found a group of 7 in the “Good” rack. All Victorys, 2008 - 2013. Too good for a Wednesday night, getting home from work late.
Found another group in the Cubes under the table, all Zinfandels, not the wine that I was looking for. Spied another group in the Bottom Shelf wine area. OK, Cabs and ah, here it is…a 2013 Syrah with the cork slightly raised. Delicious. Wellington Wednesday!
@klezman did it with a 5 hour 50C sous-vide followed by a few minutes either side on a 250C +/- grill. Still quite pink in the center, it wasn’t ‘juicy’ but quite tasty if a bit on the dry side, for me. For swmbo, the 60 day was even a bit much aging for her.
Still have the “Father Time” in the freezer for a future meal.
@rjquillin Bring that one here and we can cook some hangers or a “young” 30 or 60 day for molarchae
I find that grill or cast iron gets you all the way to medium rare by the time you get a nice crust. So no sous vide for me on these - if I do that I need to use the blowtorch. When my next grill arrives I’m planning on having a ceramic infrared searing burner, so I’ll give that a try. See if that can get the crust without significantly warming the interior.