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.
@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
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.
Right at the limit of my heat tolerance.
The little lady’s (SWMBO) tolerance far exceeds mine!
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.
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.
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.
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
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!
@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.
@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?
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.
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…
@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.
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.
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.
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.
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.
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 I guess the farmer had to sue them for God knows what? So now they make it themselves.
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 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.
@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 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.
@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.