@CorTot@ScottW58 So you’re saying it’s shallow-fried rather than deep-fried? So many bazillions of recipes and methods out there…
Honey’s Kettle in Culver City is solid…everything was juicy and crispy.
Yup shallow fry in cast iron is the way to go although sometimes I do both when doing corn fritters. Need to try the Barberton recipe soon. Nice Cory that you still have someone around to do it old school
@ScottW58 For one still finding it difficult to like the Aussie style, pretty damn good. Seems an '04 under a screwcap ages pretty slowly; think of those '08 BV PN’s.
It doesn’t taste young, nor like a 15 year old either.
Dark fruit still lively, but showing secondary notes, tannins pretty much resolved, still has some acid. For me it could go for another 10 years.
@klezman I am no expert but I think its was good - a nice pairing with an excellent steak - certainly better than the other bottle which I drank a year or so ago. I think it will probably improve further but I am now out of it! FYI - some of the other black tie cab offers that I really liked on the old site were from Charnu, Corison, Ladera and Tara Bella
@rjquillin it was amazing, yes. It was poured via coravin so it needed time to open. At every point during its short life the flavors and aroma were great. The tannins seemed to come out after maybe 30 minutes as it was impressively lacking before that. It occasionally goes on sale during the TWE sale, right?
Some good drinking going on in June! We are enjoying a variety of wines while chilling in myrtle beach this week. So far we polished off a 2009 Juan Gil Monastrell Jumilla and had most of a 2007 Tor del Colle Montepulciano with pizza last night. This morning made mimosas with a 2015 La Tordera Prosecco de Valdobbiadene Brut Brunei, now sipping on some 2013 Jana Rose of Pinot Noir on the lawn area between the hotel and the beach.
Since the last post we have polished off the rest of the montepulciano and prosecco as well as a 2007 R Merlo Family Estates Syrah, a 2009 Iron Horse Brut X and a 2007 Renwood Viognier. All 2007s and 2009s so far in SC except the Jana Rose we had the other day.
2016 Markus Molitor Hays Klosterberg Reisling and 2014 Ty Caton Petite Sirah tonight with grilled New York Strip, Asian inspired grilled chicken thighs, Asian slaw salad, corn and broccoli. The food and wine were exceptional!
My first Moroccan wine!
2017 La Ferme Rouge La Petite Ferme
Apparently it’s Cabernet, Carignan, and Marselan. Or maybe Merlot and Marselan. Depends on which source I look at.
But it’s tasty! Light, fruity, floral, but with something else interesting going on behind the scenes. I bet Rimmerman would love this one!
My note in paticular…And that score was WAY too high
Not sure what the hell I was thinking when I bought this sour mess…should force myself to drink the whole bottle so as not to make this mistake again.
2013 Keller Estate Rotie. My tasting is not in synq with those on the offering’s thread. I found this to be young, even at 5 y/o, in need of cellaring, tart and not complex. It was almost pinot-like. I got this with the 2011-2012-2013 casemates offer from earlier this year. Paired with a wedge salad and leftover ribeye.
2015 Casa Vinicola Bennati Piemonte Barbera
at a little Italian restaurant with arancini, lasagna and penne arrabiata. I had brought a bottle of 2008 Enos Girasole to drink as this place was advertised as BYOB but upon arrival we were informed that is no longer the case and they made us put our bottle in a bag and stick it under the table.
2007 Kunde Estate Zinfandel Sonoma Valley
I think I purchased this based on a suggestion from @rpm on one of the tours and it has done well with it’s additional 7 years post purchase in the cellar.
Not suggesting drink up, but it currently is in a very happy place.
Need to check out some Mother Clone soon.
@chipgreen hasn’t progressed much either way since my last bottle nine months ago. I’m gonna hold back a glass for science and try it tomorrow. It’s very bright with mostly cranberry / high raspberry notes. Not a strong, rich cab by any stretch. I’m hoping with the extra air it might present something deeper.