Ciambotta (Chumbots)
With (looks like 2006) Maycas Del Limari Reserva Especial Syrah - Chile
Got it off my “Older Wines” shelf.
The nose was amazing. The flavor was Deep and Long.
Gotta let all my Syrahs age.
@kaolis Zabuton cooked per sous vide Denver. Not sure I’d do it again this way; that 135 [57°C] just took to close to medium, as I’ll generally cook closer to 52~53.
Crab cakes, yeah, need to do those again soon.
Fav recipe?
@rjquillin Hadn’t seen that cut before, interesting. Those were @Scottw58 crab cakes. But me I’m a pound of crabmeat to a cup of crushed oyster crackers, an egg and a little mayo.
@kaolis@rjquillin
I’m the same on the crab cakes except last night I didn’t have any crackers so went with panko. Depending on the mood sometimes throw in some hot sauce.
@kaolis@rjquillin zabuton. Hence “short ribs”. It’s just a fancy name for boneless short ribs. You can get them at Costco, USDA prime, most of the time. Their price has gone up, though, relative to other cuts as short ribs have become more popular lately.
Starting with an Angel City Brewery River Adjacent - a piquette style beer brewed on the lees of Mission grapes then aged in barrels from Cabernet. This is excellent.
Then 2016 Gustave Lorentz Riesling Altenberg de Bergheim Vieilles Vignes
Our friends grilled up some steak, chicken and veggies on the Blackstone and put together a Chipotle inspired buffet of deliciousness. Had to setup in the garage due to rain. We brought the wines.
@ScottW58 I even slip in a y’all once in awhile (in my Chicago accent), bless your heart I’m still learning how to use…wine was tasty, really opened up/spice after an hour or so. Nice for the price.
2010 Domaine de Gioielli Vin de Corse Coteaux du Cap Corse Blanc de Blancs Sec (vermentino)
2006 Malvira’ Roero Renesio Riserva (nebbiolo)
2011 Pedroncelli Vintage Port Four Grapes
with some pesto pasta, red sauce and stuff over eggplant and Flannery Garlic & Thyme Pork Sausage.
Some dark chocolate cake with colorful fruit topping.
Went to my sister’s brought a really nice mag of de Souza and my brother in law opened an 18 Stags Leap cab that was shockingly over oaked burgers lamb rack and a bunch of other crap. Good times
Last night I was at a NZ aged chardonnay tasting. Some really good stuff although most were more oak forward than I usually go for. Some tasty Brunello as well.
Over the long week off at the lake here’s a few we opened.
2019 Avivo Vermentino
2015 inspiration vineyards Syrah
2018 municipal winemakers rose Debra
2017 Halcon Pinot noir Bearwallow vineyard
@klezman Good structure, smooth tannins and in a good drinking place. No prominent vanilla notes, at all. Still plenty of time for further development, so drink/decant or hold.
Last night: 2022 il tocco di baal rosato frizzante, a very pleasant Pet Nat. Mostly consumed while waiting and waiting for our two little pizzas to arrive. Not that we minded, we were enjoying the beautiful Berkshires setting, on a lovely, warm and humid night. We knew what we were in for, so the long wait didn’t surprise us: this young devotee of vero Neapolitan pizza recently bought the property of a longstanding restaurant. He started slinging pizzas outdoors on the weekends this summer. I guess the renovation of the inside will come after the summer season is done. Lots of tables outside around the property, and people lining up for pies. Line up to order, take a number, find a table (if you’re lucky), grab a seat and enjoy the scene.
Very much like a real Lambrusco. Yummy
With Enchilada Casserole
Crockpotted a big Tri-tip.
Hatch Chiles from last year’s crop.
Fresh Cilantro from the herb garden.
Medium and Hot Red Enchilada Sauce.
Pepper Jack Cheese.
etc.
Right at the limit of my heat tolerance.
The little lady’s (SWMBO) tolerance far exceeds mine!
@FritzCat For me it didn’t have the dryness and the funk that I’m used to in dry sparkling Lambruscos. But I really like it, and would buy again for sure @WineDavid49.
A few bubbles over the weekend. Both vintage 2016 and zero dosage. Marguet is 57% PN / 43% Chard while the Lahaye is a 50/50 split. Both disgorged in 2021, Marguet in March and Lahaye in Nov. Marguet is Ambonnay and Lahaye is Bouzy. Marguet had a lovely nose but was tart. Lahaye was fresh and slightly creamy. Several other common champagne descriptors for both, but if I had to choose a word or two to describe the main palate difference, this is it. If you have any single plot Marguet, I recommend holding for a few years and then revisit. The blends seem ready; both Yuman and Shaman. I will also hold my other bottles of Volaine to see how this develops over a few years. No food pics, sorry, but I have been eating a ton of sweet local Midwest corn! Yum. Cheers
@chefjess Nice, I’ve said this need to get back to bubbles…corn here in the SE drying up, although they do better than they used to. But the maters are awesome here right now but about done too. Come mid August we’ll be back north to work on that Midwest corn for awhile, and maters.
@kaolis
Our homegrown veggies are full in season. The last bushel was green peppers, tomatoes, corn, cucs, zucchini/squash, cherries, berries, and watermelon. Stone fruits are coming now with eggplant soon to follow. Love the produce this time of year but I can’t eat it fast enough. Oranges are nowhere to be found.
@ScottW58
Lopa. Just ate the last ear earlier today. I’ll need to grab more. Microwave in the husk for 3 minutes and have at it. No butter no salt. Crazy sweet. You could eat it raw. It’s been so good this year.
Had too may DN wines lately…and another tonight…not a fave but not awful, just trying to make it go away(ringing endorsement?)…and more shrimps, but when in Rome…
A f’ing awesome champagne with some burger sliders as soon as I finish cooking them my only regret is I let @chefjess take the last two bottles from WHWC
Change of plan for dinner, whipped up some Alaskan black cod (at least I think it is) with a pan sauce of cherry tomatoes, kalmata olives, capers, parsley and white wine with a little butter to make it shiney
2006 Astrale e Terra Cabernet Sauvignon Estate Atlas Peak
Looks and tastes fresh. No bricking at all.
Love having a functional wine cellar.
Love finding old bottles.
Colleague visiting this week, so we had a few people over:
2010 Iron Horse Summit Cuvee
2018 Acquiesce Grenache Rose
2012 Scott Harvey Zinfandel Old Vine Reserve
2016 Ernest Vineyards The Engineer Pinot Noir Sonoma Coast Romanini Vineyard
2019 Tercero Aberration
2017 Ser Cabernet Pfeffer Wirz Vineyard
2020 Clos Solene Fleur de Solene
2016 Levesque Estates Vidal Icewine Reserve
@kawichris650 Sorry for the delayed response!
It’s still quite tasty and doesn’t seem to be in danger of running out of steam. Of note, the cork was problematic (as so many of them have been). Thankfully, I remembered that before heading out and opened it with an Ah-So. It had a citrusy nose, which also showed through on the palate. I’d call it more on the lemon scale. There was also a lovely tropical note on the finish which I’m going to call melon (cantaloupe). I think I have one last bottle rolling around in a file cabinet drawer at work. I should find that and bring it home. Cheers!
@chefjess Really nice, always enjoy his Trout Gulch. My first go at the '20, opened the SC a little while ago. I’ll wait a bit for another but in a good spot
Yeah yeah it’s bagel and coffee time…I believe I was admonished here for saying I bought just one of these. Popped last night, let’s just say I’m ok not having more
@klezman I suppose possibly a flawed bottle (don’t have another to compare it too…ha!) but it was unusually cloudy, in of itself not a problem, did have it standing up just for a day, but it was flavorless, and only got simpler over a few hours. Was meh squared. Ended up in the sink.
@klezman No not corked…I know corked, pretty sensitive to it, and my bride more so… and cloudy doesn’t have anything to do with being corked…but no off putting flavor or odor …unless just stripped of fruit corked…who knows, on to the next bottle
@kaolis the only reason I thought corked could be an option is that at very low concentrations apparently (and this has happened to me) it can destroy fruit aromas and flavours without yet being perceptible as “corked” on the aromas.
Obviously cloudy had nothing to do with it.
@ScottW58 I have a few pending from Garagiste - that bottle you brought over one time made me do it!
What was the WS price? Garagiste was just over $50 after shipping.
With a Costco roast chicken and macaroni salad because it’s way too hot to do anything else! Well except make a new batch of banana chocolate chip ice cream, thanks @chefjess
@kaolis@ScottW58 Staying on theme, we drank a 2021 Fruili D.O.C. Grave Pinot Grigio from Kirkland. Worth every bit of the $5 we paid for it, and then some.
@rjquillin Bedrock in general? The OVZ? Current offer is out for list members, something like 8 or 9 wines including the '22 OVZ. Wines will be offered to new purchasers 7/26. Send 'em your email and you should get an offer Wednesday.
@InFrom@klezman@rjquillin@ScottW58 geez, must be hot everywhere…spate is auslese, you’re is your, Is it is It it…
a tad warm here, low 80’s in the morn, mid 90’s day, toss in a good dose of coastal moisture
@kainc I mean, it’s really good pasta. I’m no expert on it, but it’s obviously way better than the standard $1-2/box stuff you get at the grocery store, and better than De Cecco, too.
I’m not sure it’s that much nicer than the many brands of proper Italian pasta you get at, say, Eataly. And Trader Joe’s sometimes has in some proper Italian organic stuff also. I think it’s comparable to those others but maybe slightly better?
@ScottW58 I bought a few, yes more than one…this is my second bottle and I think it to be better than my first and quite enjoyable. With flatiron, starch, green stuff
Yak palates unite!
Now that’s a proper low country meal
@kaolis @ScottW58 Yeah, I’d eat that. Looks delicious!
Still hot here so some baked crab cakes and crap.
@ScottW58 Looks great…and betting that 1er didn’t suck
2018 Limerick Lane RRV zin and 2015 Campesino Alina. Enjoyed by all.
2009 La Sacristie de La Vieille Cure
Zabuton and hangars, with stuff
@rjquillin well that looks good too, what’s the cut?.. stew, lamb, crab cakes, not a bad night
@kaolis
Zabuton cooked per sous vide Denver. Not sure I’d do it again this way; that 135 [57°C] just took to close to medium, as I’ll generally cook closer to 52~53.
Crab cakes, yeah, need to do those again soon.
Fav recipe?
@rjquillin Hadn’t seen that cut before, interesting. Those were @Scottw58 crab cakes. But me I’m a pound of crabmeat to a cup of crushed oyster crackers, an egg and a little mayo.
@kaolis @rjquillin I just grill those over high heat. Love that version of boneless short rib.
@kaolis @rjquillin
I’m the same on the crab cakes except last night I didn’t have any crackers so went with panko. Depending on the mood sometimes throw in some hot sauce.
@kaolis @klezman “those” the zabuton, hangar or either?
@kaolis @rjquillin zabuton. Hence “short ribs”. It’s just a fancy name for boneless short ribs. You can get them at Costco, USDA prime, most of the time. Their price has gone up, though, relative to other cuts as short ribs have become more popular lately.
Starting with an Angel City Brewery River Adjacent - a piquette style beer brewed on the lees of Mission grapes then aged in barrels from Cabernet. This is excellent.
Then 2016 Gustave Lorentz Riesling Altenberg de Bergheim Vieilles Vignes
@klezman I like those Rieslings. Beer I’m a narrow minded ipa/pale ale guy.
The boss had a friend over and we crossed a lot lines tonight!
@ScottW58 is that the SQN kids or something?
@ScottW58 Well you certainly covered a few bases
@klezman
Correct
@ScottW58 how do they live up to Manfred’s reputation? And how much do they charge?
@klezman
Pretty well actually, not that I have had many of either one about half price.
Our friends grilled up some steak, chicken and veggies on the Blackstone and put together a Chipotle inspired buffet of deliciousness. Had to setup in the garage due to rain. We brought the wines.
@chipgreen
Chip doing it right, sounds/looks great!
@chipgreen @ScottW58 absolutely
@chipgreen @kaolis @ScottW58 man I’m missing out……
@kaolis
looks great! How is the wine?
Fried green tomato corn and grits? You are a real Southern boy
@ScottW58 I even slip in a y’all once in awhile (in my Chicago accent), bless your heart I’m still learning how to use…wine was tasty, really opened up/spice after an hour or so. Nice for the price.
Elder G-daughter visiting from NY; birth year bottle,
1996 Ardente Estate Winery Cabernet Sauvignon Espressione
still drinking well, with absolutely pristine cork, almost no sediment, and, of course, fading fruit. Did well with the leftover hangars.
@rjquillin leftover hanger steak? I’m not following…
@klezman cooked up the zabuton and a 28oz hangar expecting to feed four; one didn’t show. Yeah, leftovers and a very slow reheat to keep them pink.
@rjquillin a no show is about the only reason I can imagine for extra meat!
2012 Scott Harvey Vineyard 1869
Seemed appropriately Americana for the holiday
2010 Domaine de Gioielli Vin de Corse Coteaux du Cap Corse Blanc de Blancs Sec (vermentino)
2006 Malvira’ Roero Renesio Riserva (nebbiolo)
2011 Pedroncelli Vintage Port Four Grapes
with some pesto pasta, red sauce and stuff over eggplant and Flannery Garlic & Thyme Pork Sausage.
Some dark chocolate cake with colorful fruit topping.
@rjquillin
Nice!
Went to my sister’s brought a really nice mag of de Souza and my brother in law opened an 18 Stags Leap cab that was shockingly over oaked
burgers lamb rack and a bunch of other crap. Good times 
Finished off a Jana Sauv Blanc then opened a Virage Rose while noshing on the deck.
@chipgreen that Virage is a vanishing commodity; sadly
@chipgreen
Tell me about that cheese/nut/candy board, I like!
@ScottW58
The cheese board was a wedding gift from my sister and BiL. It has magnets to hold the knives in place.
A little Campo Grande Presa
@kaolis
I really love the Campo Grande I have tried, looks fantastic! How is the wine?
@ScottW58 Really good. Wasn’t sure if it was going to be dinner friendly but it played quite nicely.
Nice bottle with Morgan Ranch tri-tip
With grilled burgers, dogs, BBQ chicken, corn on the cob, macaroni salad, potato salad and watermelon.
Last night I was at a NZ aged chardonnay tasting. Some really good stuff although most were more oak forward than I usually go for. Some tasty Brunello as well.
Last night bubbles so had to fry up some chicken with Maresh hen mill Jimmy red cornbread and and my apologies to Karen no green stuff pics
Over the long week off at the lake here’s a few we opened.
2019 Avivo Vermentino
2015 inspiration vineyards Syrah
2018 municipal winemakers rose Debra
2017 Halcon Pinot noir Bearwallow vineyard
@jmdavidson1 How’s that one doing? I recall my first bottle of that was a vanilla bomb.
@klezman Good structure, smooth tannins and in a good drinking place. No prominent vanilla notes, at all. Still plenty of time for further development, so drink/decant or hold.
@jmdavidson1 Was that a woot from back around '16 ~'17?
@rjquillin Yes. Under $40/bottle.
2013 Kendric Pinot Noir, Marin County
Cooking up some chicken thighs and corn and something green.
2017 Kelley Fox Hyland, with sushi. Wonderful, as always.
Taco night again.
@chipgreen
I had the 2013 last night with pork carnitas street tacos. Great minds…
@jmdavidson1 That pasta looks yummy
Last night: 2022 il tocco di baal rosato frizzante, a very pleasant Pet Nat. Mostly consumed while waiting and waiting for our two little pizzas to arrive. Not that we minded, we were enjoying the beautiful Berkshires setting, on a lovely, warm and humid night. We knew what we were in for, so the long wait didn’t surprise us: this young devotee of vero Neapolitan pizza recently bought the property of a longstanding restaurant. He started slinging pizzas outdoors on the weekends this summer. I guess the renovation of the inside will come after the summer season is done. Lots of tables outside around the property, and people lining up for pies. Line up to order, take a number, find a table (if you’re lucky), grab a seat and enjoy the scene.
Oh, and the pizza was good.
@InFrom That pizza looks like the real deal! If you visit LA you need to get to Pizzeria Sei.
Very much like a real Lambrusco. Yummy
With Enchilada Casserole
Crockpotted a big Tri-tip.
Hatch Chiles from last year’s crop.
Fresh Cilantro from the herb garden.
Medium and Hot Red Enchilada Sauce.
Pepper Jack Cheese.
etc.
Right at the limit of my heat tolerance.
The little lady’s (SWMBO) tolerance far exceeds mine!
@FritzCat For me it didn’t have the dryness and the funk that I’m used to in dry sparkling Lambruscos. But I really like it, and would buy again for sure @WineDavid49.
@InFrom @Winedavid49 Yeah, I didn’t want to disparage a particular brand, but this is nothing like Riunite.
Some roasted chicken and green stuff with just a fantastic bottle of bubbles, life is good!
2018 Ser Sparkling Riesling, Wirz Vineyard
Making some sushi…
Morgan Ranch kabobs this time.
2010 Vino Noceto Sangiovese
2007 Chumeia Zinfandel Dante Dusi Vineyard w/ pulled pork sliders, corn on the cob, mac n cheese and chips. No green stuff.
A few bubbles over the weekend. Both vintage 2016 and zero dosage. Marguet is 57% PN / 43% Chard while the Lahaye is a 50/50 split. Both disgorged in 2021, Marguet in March and Lahaye in Nov. Marguet is Ambonnay and Lahaye is Bouzy. Marguet had a lovely nose but was tart. Lahaye was fresh and slightly creamy. Several other common champagne descriptors for both, but if I had to choose a word or two to describe the main palate difference, this is it. If you have any single plot Marguet, I recommend holding for a few years and then revisit. The blends seem ready; both Yuman and Shaman. I will also hold my other bottles of Volaine to see how this develops over a few years. No food pics, sorry, but I have been eating a ton of sweet local Midwest corn! Yum. Cheers
@chefjess Nice, I’ve said this need to get back to bubbles…corn here in the SE drying up, although they do better than they used to. But the maters are awesome here right now but about done too. Come mid August we’ll be back north to work on that Midwest corn for awhile, and maters.
POKER! JOKER! NOT MEDIOCRE! AWESOME!
@chefjess
Nice! Is that Lahaye from woodland hills? Next time I want to see that famous corn!!
@kaolis
Our homegrown veggies are full in season. The last bushel was green peppers, tomatoes, corn, cucs, zucchini/squash, cherries, berries, and watermelon. Stone fruits are coming now with eggplant soon to follow. Love the produce this time of year but I can’t eat it fast enough. Oranges are nowhere to be found.
@ScottW58
Lopa. Just ate the last ear earlier today. I’ll need to grab more. Microwave in the husk for 3 minutes and have at it. No butter no salt. Crazy sweet. You could eat it raw. It’s been so good this year.
2010 Vino Noceto Sangiovese with pizza from Guiseppe’s, a little Mom & Pop place that has been in the same location since it opened in 1963.
@chipgreen
Yum! That looks amazing! How’s the Noceto? I think I still have some older vintages.
@chipgreen
Nice pie! Damn I’m hungry
@chipgreen Legit looking wood burning oven pie. Yumm!
@chefjess
The Noceto was drinking nicely. Still plenty of fruit left with some spice that became more noticeable on day 2.
Had too may DN wines lately…and another tonight…not a fave but not awful, just trying to make it go away(ringing endorsement?)…and more shrimps, but when in Rome…
@kaolis
Damn nice looking meal! I guess I would be drinking that crap too if I had a house on a river, ocean and somewhere in the Midwest
@kaolis @ScottW58
That meal looks delicious! Would be perfect with bubbles.
A f’ing awesome champagne with some burger sliders as soon as I finish cooking them
my only regret is I let @chefjess take the last two bottles from WHWC 
POPSOCKETS! ROAD ROCKETS! SONNY CROCKETT! AWESOME!
@ScottW58
With that 2017 disgorgement date, I had to pull the trigger
Thank you kind sir
Change of plan for dinner, whipped up some Alaskan black cod (at least I think it is) with a pan sauce of cherry tomatoes, kalmata olives, capers, parsley and white wine with a little butter to make it shiney
@ScottW58 Sliders…sure…oh wait, I just happen to have some Alaskan black cod…Suffering again I see
@kaolis
Lol
2006 Astrale e Terra Cabernet Sauvignon Estate Atlas Peak
Looks and tastes fresh. No bricking at all.
Love having a functional wine cellar.
Love finding old bottles.
I opened this yesterday, but forgot to post here. Finishing it tonight. So much depth. Very enjoyable!
Colleague visiting this week, so we had a few people over:
2010 Iron Horse Summit Cuvee
2018 Acquiesce Grenache Rose
2012 Scott Harvey Zinfandel Old Vine Reserve
2016 Ernest Vineyards The Engineer Pinot Noir Sonoma Coast Romanini Vineyard
2019 Tercero Aberration
2017 Ser Cabernet Pfeffer Wirz Vineyard
2020 Clos Solene Fleur de Solene
2016 Levesque Estates Vidal Icewine Reserve
@karenhynes
Must be the weekend already with those two up
@karenhynes
Happy Friday! How’s the Faux Chablis doing?
@kawichris650 Sorry for the delayed response!
It’s still quite tasty and doesn’t seem to be in danger of running out of steam. Of note, the cork was problematic (as so many of them have been). Thankfully, I remembered that before heading out and opened it with an Ah-So. It had a citrusy nose, which also showed through on the palate. I’d call it more on the lemon scale. There was also a lovely tropical note on the finish which I’m going to call melon (cantaloupe). I think I have one last bottle rolling around in a file cabinet drawer at work. I should find that and bring it home. Cheers!
Clover Club
@msten Had to look that up…
Woot Cellars Help Yourself
Needed something to cook with, might as well have a glass too…
@rjquillin I opened one of those a few weeks ago to make tintos de verano. It wasn’t too bad on its own, but it was quite nice with lemon soda.
Another chunk of Campo Grande presa
@kaolis
Yum! How’s the Kutch? Had one about a month ago and it was singing.
@chefjess Really nice, always enjoy his Trout Gulch. My first go at the '20, opened the SC a little while ago. I’ll wait a bit for another but in a good spot
This wine (from the old site) has been stashed away for more than a while haha.
Today is a good day.
@davirom
Some ugly f’er slipped in but yeah good times
@davirom @ScottW58 who let that guy in!
@CorTot @davirom @ScottW58 I demand to see the brisket!
@davirom @InFrom @ScottW58 Go to the meetup thread to see it’s pre sliced glory!
@CorTot @davirom @InFrom
Pre digested
@CorTot @davirom @ScottW58 I take it that once it was sliced, it disappeared too fast for any pictues?
@CorTot @davirom @ScottW58
At least he is making himself useful as Molarchae’s ottoman
2012 Notre Vin, in Amazon’s fake Gabriel Glas, "Luna & Mantha".
@CorTot Love those Wind Gaps!
@klezman I really enjoy how different they are from typical Cali reds. Nice change of pace here and there.
1996 York Creek Vineyards Meritage
hangars, aspergrass, eggplant and taters
Scott’s red label Barbera w/ shells and a tomato basil meat sauce with cheesy garlic bread.
Yeah yeah it’s bagel and coffee time…I believe I was admonished here for saying I bought just one of these. Popped last night, let’s just say I’m ok not having more
@kaolis
@kaolis
especially with such a funky label
@rjquillin scraper
@kaolis Pinot made by a Cab guy is always suspect to me , Rivers-Marie notwithstanding. What didn’t you like about it?
@kaolis @klezman
totally missed it was a PN
so much for old eyes and a small screen
@klezman I suppose possibly a flawed bottle (don’t have another to compare it too…ha!) but it was unusually cloudy, in of itself not a problem, did have it standing up just for a day, but it was flavorless, and only got simpler over a few hours. Was meh squared. Ended up in the sink.
@kaolis Sounds corked. Boo.
@klezman No not corked…I know corked, pretty sensitive to it, and my bride more so… and cloudy doesn’t have anything to do with being corked…but no off putting flavor or odor …unless just stripped of fruit corked…who knows, on to the next bottle
@kaolis the only reason I thought corked could be an option is that at very low concentrations apparently (and this has happened to me) it can destroy fruit aromas and flavours without yet being perceptible as “corked” on the aromas.
Obviously cloudy had nothing to do with it.
For any of you that got in on this winespies deal decant! And your welcome
@ScottW58 I have a few pending from Garagiste - that bottle you brought over one time made me do it!
What was the WS price? Garagiste was just over $50 after shipping.
@klezman
I think they were $50 or $60 each but got $50 off of $150 so cheaper than that? I really don’t remember?
@ScottW58 Oh yeah…that deal they had. I used that on the Heitz.
@ScottW58
And some chicken cacciatore which I have never made before, I will do it again
@ScottW58 A couple days late but love me some Sammarco…and that chicken looks tasty
2013 Samsara Pinot Noir Rancho la Viña Vineyard
2020 Acquiesce Grenache Rosé Lodi
2011 Pedroncelli Vintage Port Four Grapes
Some recent bottles, including the Sojourn Rose we just finished.
@chipgreen I remember one of those, first time I’d heard of an ‘orange’ wine; may still have one or two.
2020 Winesmith Tannat, Clarksburg
With a Costco roast chicken and macaroni salad because it’s way too hot to do anything else! Well except make a new batch of banana chocolate chip ice cream, thanks @chefjess
@ScottW58 Way back we used to call them “chicken in a bag” cuz that’s how they were packaged, hell maybe they still are
…ha!
@kaolis
Nope now in a fancy plastic container, still $4.99 tho
@kaolis @ScottW58 Staying on theme, we drank a 2021 Fruili D.O.C. Grave Pinot Grigio from Kirkland. Worth every bit of the $5 we paid for it, and then some.
Popped to convince myself I don’t need more Bedrock right now…but the '22 for $22, hard to resist…
@kaolis
Big mistake
@kaolis I could even go for some of those, if I knew from where
@rjquillin Bedrock in general? The OVZ? Current offer is out for list members, something like 8 or 9 wines including the '22 OVZ. Wines will be offered to new purchasers 7/26. Send 'em your email and you should get an offer Wednesday.
@kaolis @rjquillin There are a couple of Bedrock wines available in the link I posted yesterday on the Deals forum.
@kaolis @rjquillin I’m on the list. Let me know what you want.
Flannery hangers & Cab, can’t go wrong. Some times you just need that 375 to finish off the evening.
Disgorged 2019. Lovely strawberry, quince, and hint of tangerine. Dosage is not listed but this was neither sweet nor austere. Very nice.
tuna/slaw
@kaolis Niiiice. How sweet is that auslese?
@klezman spatlese…not really sweet, and enough acid and structure to reign it in. Tuna was a tad spicy, played well. And abv 7.5
@kaolis
Perfect for a hot day, if your having one? Looks great!
@kaolis oops. Reading fail.
@kaolis @klezman @ScottW58
and where are the grammar police?
@kaolis @klezman @rjquillin @ScottW58 It it grammar this time, or spelling?
@kaolis @rjquillin @ScottW58 if you’re referring to Scott, why bother when he emphatically doesn’t care?
@kaolis @klezman @rjquillin
Excellent point but if it makes you feel better about yourself feel free!
@InFrom @klezman @rjquillin @ScottW58 geez, must be hot everywhere…spate is auslese, you’re is your, Is it is It it…
a tad warm here, low 80’s in the morn, mid 90’s day, toss in a good dose of coastal moisture
@InFrom @kaolis @rjquillin @ScottW58 everybody is a bit cranky with the heat I guess!
With burgers and green um tomatoes
@ScottW58 How’s the wine? Took me a little looking around to figure it out.
@kaolis
Actually quite good, it has me thinking about cutting other pinots unless the price continues to rise
2016 Turley Steacy Ranch Zinfandel
Homemade San Mateo tomato sauce from the garden and the garagiste “best pasta in the world”.
@klezman is the best pasta all/mostly hype? I tend to ignore most pantry offers.
@kainc I mean, it’s really good pasta. I’m no expert on it, but it’s obviously way better than the standard $1-2/box stuff you get at the grocery store, and better than De Cecco, too.
I’m not sure it’s that much nicer than the many brands of proper Italian pasta you get at, say, Eataly. And Trader Joe’s sometimes has in some proper Italian organic stuff also. I think it’s comparable to those others but maybe slightly better?
@kainc @klezman
Call it whatever you want but IMHO it is some of the finest! Eatly trader Joe’s is plonk
@kainc @klezman @ScottW58
pasta plonk; I like how that sounds
@kainc @klezman @rjquillin @ScottW58 PlonkDrop 2023?
@kainc @pmarin @rjquillin @ScottW58 Oy, I still have all that pasta from the pasta drop!
@kaolis
but I do have a palate of a yak!
Ooh I bought some of those and I gotta say I liked them
@ScottW58 I bought a few, yes more than one…this is my second bottle and I think it to be better than my first and quite enjoyable. With flatiron, starch, green stuff
Yak palates unite!
Finishing this: 2017 Pedroncelli Dry Rosé of Zinfandel Dry Creek Valley
Then opening 1998 Château La Tour du Pin Figeac
@klezman how was that ‘98?
@kaolis great stuff. Seems like it’s mature but had a ton of life left.
Costco purchase. Reasonably priced. Macadamia crusted swordfish with a mango salsa, jasmine rice with bla k beans and avocado and peaches and cream corn on the cob.
@jmdavidson1
Wow summer looks great on a plate!
Had a mixed drink based on cherries - yum.
Now working on a 2006 Twisted Oak Torcido. This bottle is not over the hill like @HitAnyKey42 had on CT, but I don’t think there’s any more upside to giving this more time.
After a crappy and hot round of golf a nice bottle of champagne with shrimp and bucatini alla matriciana with a Tuscan. Oh and some green stuff
@ScottW58 I should make that one of these days. Is that the Garagiste 10-minute spaghetti?
@klezman
Nope this is the recipe I use https://www.seriouseats.com/bucatini-pasta-amatriciana-recipe
Make sure you use guanciale it is by far the best.
@ScottW58 Yeah, I usually go to Serious Eats for those things. The carbonara I make is mostly their recipe.
@ScottW58 You had me at italian in both cases. Yumm. Agree with the guanciale recommendation. Same for carbonara.
@jmdavidson1
Yes!
2016 Pedroncelli Mother Clone Zinfandel
In a really great place, certainly a sweet spot.
2015 Anne Amie Pinot Blanc Willamette Valley. (Twelve Oaks Estate Chehalem Mountains AVA) So nice (the wine and the region). Can’t recall if it was always this nice or if it’s better now. A lot of the good Oregon whites and blends have surprisingly good aging potential (to a point). Sadly perhaps this was my last bottle of this batch, I found while moving stuff around…
2018 Kendric Vineyards Pinot Noir, Petaluma gap
Found in fridge, unknown source; hope I find more
@rjquillin I picked up a few bottles on Winespies but haven’t popped one yet. Maybe it came from there? Either way, good to hear it’s drinking well.
Monday morning right?
@kaolis
nice!
Wait!? ee-i-ee-i-o I see in the background
@kaolis
/giphy black tie
Greetings from the Canadian Rockies!
@chipgreen Did you declare that at the border;)
@pjmartin
Yes, yes I did.
Visiting family in the PNW, should have packed good wine…
@CorTot PNW is likely to float away in good wine
@davirom yes, but not where I’m staying.
Pursuit Outbound Lager from the top of Sulphur Mountain
@chipgreen As I sit here at 4:44 and it’s 100 degrees you post this picture! Why do you hate me Chip??
Oh and nice btw
@ScottW58
50 degrees here! Oh and mostly bison brisket on my plate.
@kaolis
Nice. How was the Gimmonet?
@chefjess Tasty. Bright and fruity, probably wants some more time in the bottle but was a nice drink with chicken after guzzling a few beers on a warm day
@kaolis
Well the chicken looks crispy and the champagne chilled = perfect!
@jmdavidson1
Yum!
@jmdavidson1 A Garagiste mystery? How much vs retail and what was the verbiage? I never know whether his Napa mysteries are going to be fruit bombs or my preference.
That lamb rack looks amazing.
@klezman This was a wine access wine where this Chad guy meets in a clandestine way with a winery to buy their non-disclosable, but presumably expensive, wine. It was about $30, but wine access would have you believe it was $150 - $400.
@jmdavidson1 as they all do
@chefjess @jmdavidson1 +1 on yum
@chefjess @jmdavidson1 @kaolis and +3
I’m a few days behind. The De Sousa was lovely. Ceritas was refreshing. The Innervisions was a little heavy for summer heat of 100 but also may see a little extra time. Hold.
@chefjess How’s the Ceritas? I got away from them awhile back. I certainly enjoy lean and mean chard but I found them so high-toned I just didn’t like drinking them
@kaolis
The Charles Heinz was very nice. Lighter and fresh with some salinity dancing around the fruit. I had a different one a while back which I did not enjoy as much. It was a little heavier and maybe oilier is the word?
What do you mean by high-toned? I’m not sure I understand.
@chefjess @kaolis
Just guessing but I think that is a nice way to say screechy
@chefjess @ScottW58 Yes! They were SO high acid and lean made my ears hurt…ha!
@kaolis @ScottW58
Not screechy. I love the 2021 Kabinetts and drink a lot of champagne so I enjoy acid and minerality, but I’ve had screechy and that was not the case here. I think the fruit balanced the acid pretty well. This could tip if there is loss of fruit in upcoming years, but as of now, this is lovely.
Night 2 of 3 in Canmore, AB. Drinking a 2021 Sperling Vineyards Pinot Noir Rose from Kelowna, BC
@chipgreen nice. I’ve heard good stuff about that winery.
Have you met Mike from Canmore?
@klezman
I have now, but only on the interwebz.
@chipgreen classic
Greetings from Maine!
@InFrom Living well!
Last night in Alberta.
Today we visited Lake Louise.
@chipgreen Amazing area. We were at Banff and Jasper in 2018. Wish we had the foresight to bring our own wine!
@chipgreen It’s been a long long time since I was there. And it was winter! No canoes on the lake that time!
@chipgreen @hscottk
I had no idea people didn’t travel with wine
@chipgreen Love the color of glacial lakes.
@hscottk
I read that you are only allowed to bring in 2 bottles. Not sure if that is per person or per vehicle but we stuck with 2 to be safe. Picked up the Sperling Rose in town.
@chipgreen @hscottk per person of drinking age in the province to which you’re going
@chipgreen
Wow!
@chipgreen @klezman I’m glad you mentioned that! We’re going to the Willamette valley next week and then heading to Vancouver. We might have to stash some wine at my brothers place on the way up.
2018 WineSmith Tempranillo, Yolo County
A couple nights ago after a failed try at a dinner at Anajak thai for a dinner that a wine importer was pouring great wines (sorry I’m not sitting in a hot alley on the side of the restaurant 95 degrees) for any wines or food! The boss and I went to a local haunt and had this with crispy duck.
@ScottW58 crispy or petrified? Quack! Nice to see you’re eating your green beans and carrots.
@jmdavidson1
yeah yeah
Crispy like glass
2016 Iron Horse CVB
(Classic Vintage Brut)
@rjquillin Cheers!
Fantastic wine on a hot evening! With a big salad, you won’t hear that very often from me
@ScottW58 impostor!
@kaolis
Coconut shrimp? How was the bottle?
@kaolis
Yum! Love the Briords. How’s that 2016 drinking?
@chefjess @ScottW58 …the wine was singing and with a couple of years on it a great match for the shrimps. Just seasoned flour/egg/panko.
@chefjess @kaolis
How in the hell do you hold on to those for so long? I think 19 is my oldest.
@chefjess @ScottW58 7 years is a long time?
@chefjess @kaolis
I bought some 21 mags so that might help save some?
For that wine yes! I plow through those fast
@kaolis @ScottW58
Agreed. That is a long time for that wine. It’s hard to keep hands off for any length of time.
@chefjess @ScottW58 just finished my last '14 awhile back. Guess I’ll have to check in on a '15 mag… ha!
@chefjess @kaolis
Lol! bastid drinking the 19 tonight with a special bottle with the woman who actually married me
@chefjess @ScottW58 Nice! Hug your bride, I’m hugging my pup who hates thunderstorms
@chefjess @kaolis @ScottW58 Nice pick!
I should get some of that Muscadet next time around…that from Envoyer?
@chefjess @kaolis @klezman
It’s pretty much available all the time everywhere. But the 21 mags were from Envoyer
@chefjess @kaolis
Aww take care of those critters!
Everyday
2006 Nysa Vineyard Pinot Noir
@rjquillin how was it, I’ve only had more recent vintages
@kaolis
Not being one good on descriptors, I quite enjoyed it. Not fruit fresh, but not at all tasting tired. Compares well to those Roesslers.
@kaolis Finishing it off tonight, with some Keto Salmon from Wild Alaska.
Damn, this is good. Didn’t drop off a bit and I think it actually improved. Now regret not getting two cases.
Escape room followed by dinner at a local Italian place
2016 Navarro Chardonnay première réserve
2014 Covalli Barolo
NV Michel Genet Champagne Grand Cru Brut Rosé “Redblend 9028”
This is a tasty pink bubbly - from Garagiste.
We have a Serbian church right down the street from us and they have a big weekend festival each summer.
As long as we are eating Serbian food, might as well be drinking Serbian beer and wine!
I had the Cevapi with onions and sour cream, while my LW snacked on sides of sauerkraut and potatoes.
I drank a Lav beer
Wifey had a glass of Vila Vina Tamjanika. Almost like a cross between Gewurz and Sauv Blanc, it is very floral with a little lemony, grapefruity bite to it.
Just a little something with a boring turkey sandwich.
2017 Iron Horse Vineyards Unoaked Chardonnay
CT 2022 drink by is a joke; fwiw
With spicy noodles
@chefjess Nice! Sichuan spicy or a different version? I’ve gotten a bit addicted to Sichuan noodles…and I like them with bubbly or Riesling.
@klezman
My own creation. I wanted noodles and I like spicy so I just started mixing. Soba noodles cooked in chicken stock and sriracha. Then added Calabrian chilies, green onion, shrimp (more of a scampi with garlic, red pepper, olive oil squeeze of lemon), very finely diced jalapeños, and peanuts for crunch. I toned down the typical heat as to not overwhelm the bubbles. It was a lovely pairing. I always forget to snap a pic of the food. I’m lucky I remember the wine pics.
@chefjess @klezman
You can find Siracha?
In stock!?
The real stuff, not some knock-off
@chefjess @klezman @rjquillin
I guess the farmer had to sue them for God knows what? So now they make it themselves.
Some knock off, I bought some from the farmers who used to sell them the peppers, not quite the same but I felt good about it
@klezman @rjquillin @ScottW58
I was able to here, and typically buy a few bottles at a time, but now you have me worried. I’m headed to the international store tomorrow and I’ll buy every bottle they have!
@chefjess @klezman @rjquillin @ScottW58 I’m guessing this is who you are buying from.
@chefjess @davirom @klezman @rjquillin
That’s the one! They won big.
@chefjess Sounds tasty! Enough additional stuff in there to tone down the sweetness of Sriracha. I don’t really use it myself because of that - I don’t really like mixing spicy and sweet!
But now I just want to make some spicy noodles, but too many other things need to be eaten first.
@chefjess @davirom @klezman @ScottW58
Thanks for the bckground
@kaolis I’m annoyed that I can’t get a full case with the current offer. So with the insane shipping charges I’ve got to pass this round. And they won’t hold a partial case or anything until the next offer either. Sigh.
@kaolis
What I want to know is what kind of hot sauce are you using? And how is the wine
@klezman I don’t get much of an allocation…you’re saying you don’t get offered a full case across the entire offering? Shipping is a bit high, but the bottle cost is reasonable
@kaolis No, I have enough bottles offered to get a full case but I don’t have the extra $ and space for it right now. I’d take a few bottles if shipping 3 or 4 wasn’t crazy and didn’t push the per-bottle prices to numbers I don’t want to pay for the wine.
@klezman Got it, makes sense
@kaolis @klezman @scottw58
y’all stuck in a time machine?
@ScottW58 Wine is good, anything is a tough match for the meal but it handled it well. A little rounder than I thought it might be after some air but it is chenin after all. No siracha I’m afraid, just some cayenne from a guy back my way in Geneva IL
@ScottW58 another guy back my way, also in Geneva, small time though, Whiteford has been around the block, is https://www.slapyousilly.net/
The banana pepper mustard and Widow Maker really good. His offerings can change time to time.
@kaolis
always on the lookout now that my friend did not have time to make any this year 
Just ordered a couple of bottles of Whiteford to see if you have a palate of a yak
@kaolis @ScottW58 Ah, Whiteford’s. Evidence of your Chicago-area connections.
@rjquillin
??
@ScottW58 Pressure is on! I’ve been playing with a few small batches of Carolina Reaper and Scorpion based sauces. But they are not exactly family friendly everyday pour them on like ketchup sauces.
@kaolis @ScottW58 I’m looking forward to harvesting a bunch of Sugar Rush Peach peppers (along with a number of others).
@Mark_L @ScottW58 Those look interesting, sounds tasty with a good bite. That’s the bitch with Reapers, they are very aromatic, great flavors, however…
Oh, I see it’s August not July anymore
Well it’s allocation time so trying one from the last release.
@ScottW58 sandlands or williams selyem?
@ScottW58 Been awhile, always enjoyed just got away from them in all of the changes
@rjquillin
Selyem for me.
@kaolis
Yeah the boss is a big fan, well so am I but have to keep her happy first.