Revisiting the di Arie from Tuesday and a 375 of some
2004 Sempre Vive Cabernet Sauvignon Eugenia
last tasted 6 years ago with some Kali burgers.
This Thursday almost seems like a weekend.
@kaolis I thought the 16’s were good but didn’t seem to be evolving at so I decided to kill them all. I have not tried another vintages since the 2016 though.
Saturday night fun!
Tasting a series of wines from Brooks Note Winery with owner/wine maker Garry Brooks. Not a bad way to spend an evening.
2022 Rose of Pinot Noir
2022 Pinot Blanc
2022 Riesling
2021 Weir Pinot Noir
2021 Petaluma Gap Pinot Noir
2020 Grenache Syrah Mourvèdre Blend
2020 Cabernet Circle S Vineyard
2021 Blaufrankish
We then concluded the evening with some cabs which I am trying to get the details on. One was Howell Mountain (Cornerstone, maybe 2009), one was Spring Mountain, the last was some french swill folks were excited about. One of my friends has pics of those bottles.
@karenhynes@klezman
Blaufrankish is gaining popularity in the Finger Lakes region, sometimes under the Lemberger name. Picked up a couple bottles last time we visited.
Venge Scout’s Honor…a can’t miss Zin blend.
Flannery Hanger Steak on the grill
Potatoes with onion and Polish spices (from a packet
the in-laws introduced us to) also on the grill.
Asparagus, also…
The tomatoes are planted, the pool is open…Summer!
@chefjess@ScottW58 Your suffering is well known! (cue single tear…)
Or if you’re ever free on a weekend Scott can come down the hill and we can join forces.
@klezman@ScottW58
It’s a two hour time difference and I get up around 3a, Larry around 4a, so there’s not a lot of ‘later’. This is about as late as it gets on a weeknight.
Last year we had a personal chef come to our house for a private dinner. The experience was so amazing that we had to do it again. We recruited good friends to join us and it went down this past weekend.
We started out in the cellar with a Magnum of 2009 Iron Horse Blanc de Blancs as an aperitif, to allow Chef Lisa time to work her magic in the kitchen.
Chef surprised us by bringing down an Amuse Bouche for us to enjoy. Ohio City pasta with wagyu beef, bone marrow, heirloom tomatoes, a red wine demi-glace and micro-greens.
After enjoying the Amuse Bouche, we headed upstairs for dinner.
I chose a 2012 E. Guigal Condrieu to pair with the salad. The Viognier was a beautiful golden color and worked very well with the salad that consisted of 4 different lettuces, sauteed pears, maple pecans, aged gouda and heirloom tomatoes in a white balsamic vinaigrette.
The salad was followed by a palate cleanser of Reisling Citrus Sorbet in a hollowed out Clementine with which we finished off the Iron Horse and the E. Guigal. Someone couldn’t wait to try the Pomerol…
Dinner is served! Beef Wellington (local farm raised beef Chateaubriand encased in puff pastry with shallots, wild mushrooms and prosciutto), served with a red wine demi-glace, over buttermilk whipped potatoes, with fire roasted asparagus wrapped in bacon.
I broke out a 1995 Chateau Clinet Pomerol and a 2009 Wellington Victory (how could I not pair Wellington with Wellington?) to go with the meal and our friends contributed a 2020 Elouan Pinot Noir.
Dessert was a delicious white and dark chocolate mousse torte, paired with a 2008 Kent Rasmussen Vermelho Forte.
Capped off the evening on the deck with a 2022 Daou Rose and what was left of the other bottles.
My very last 2012 Wellington Grenache
These have been weird but have improved. If I’m going to be out of any Wellington I’m fine for it to be this one.
@kaolis@ScottW58
Greenville is on my bucket list. My favorite pizza ever was a little place in Bowling Green, OH where I went to college, called Myle’s Pizza Pub. They permanently closed 10 - 15 years ago but the guy who owned it opened up another one in Greenville.
I just found this out a year ago from a fellow BGSU alum who knows him. Anyway, I kind of buried the lead because it was all about their Ground Buffalo Meat pizza. Sooo good! I would love to taste that one more time…
Definitely in its drinking wine. With Nicoise salad and grilled salmon. Yes, that’s a chunk of sediment stuck to the bottle (better turn the remaining stock).
Braised some chicken breasts garlic herb butter thyme sage rosemary and onions in a dutch oven last night. Rice grits with a nice pan sauce and green stuff, I know Karen green stuff not in picture but I really had some… Honest
Ribs and asparagus with 1999 Delibori Amarone Classico. We get to try things we don’t usually drink when we’re at my dad’s. I think he stopped buying wine in about 2005.
@kaolis@rjquillin@ScottW58 I bought 5 pounds of ground beef (plus cheddar and blue cheese) today to grill up a bunch of burgers to take for a family gathering this weekend. 1/3 pound is probably my usual size.
@ScottW58 didn’t seem shut down - has plenty going on, just not particularly fruity. But if that’s the read on the vintage then perhaps it has some opening back up still to do.
2019 Wilson* Zinfandel, with Paella**
Finished off with a 2017 Fonesca Vintage Porto***
*Wilson is in Sonoma County, and if you haven’t had their Zins, you owe it to yourself to try one. Very fresh and tasty.
**I’ve wanted to make Paella for a while, partly due to WineSmith’s video. This one was made with my meat guy’s (Yeah, the guy who 40-day ages the Ribeyes and Strips for me) store-made Andouille Sausage, shrimps and some left-over grilled chicken legs, with lots of saffron and some good smoked paprika. And yes, the rice does seem to matter.
*** '16 and '17 Vintage Portos are supposed to be very good, so I bought a few. This one, Fonesca, is an inexpensive one, from a 375ml bottle. It’s still young, but it’s as smooth as a baby’s bottom.
In summary: Damn! Life is good!!!
Well, better than the alternative.
2017 Roessler Bogey vineyard Pinot with balsamic mairinated chicken, avacado and romo tomatoes drizzled with Cavedoni Piccolo balsamic. On a perfect NE OH evening
Tasting group on Friday night. There were also two sangrias - one white, one red. Fun night. The Cedric Bouchard was f’ing fantastic @ScottW58 and the Kelley Fox was terrific with the marinara pizza.
2013 Super Hero Wines InZINerator
not ribs, but Flannery burgers with this one.
Minimal RS detected compared to earlier, and reserved fruit as well, but still imo drinking well and a good pairing.
2017 Our wines PN. This is exactly what I expected. A bit more fruit forward than I usually go for, simple, but very nice for what it is. Good use of oak keeps things mostly in balance. Can’t complain for $16 all in.
Saturday night we did a Macdonald Shafer Hillside Select blind tasting. scallop carpaccio, some shrimp thing with bubbles and a white. Beef carpaccio, Morgan ranch beef ribs, 50 day New Yorks and Mushroom Risotto/Lobster Mac and cheese sides. Woof last pic is me on the couch watching golf trying to recover on father’s day!
@chefjess
It varied around the table but for me the 16 macdonald killed it. I was more surprised how great the Hillsides were, pretty sure I had never tried one before?
@chefjess@ScottW58 Well that was a shit tonne better than my Saturday night. Getting to the airport for a 6:30pm ET flight, getting delayed to 8:30pm then 10:30pm and finally leaving around 11:15pm. For a 5 hour flight to LA. We finally arrived home at 2am.
Oh…and the kids were there for the whole thing too.
At least the lounge had some enjoyable Riesling and a Guinness tap.
And who was the chef?? Kudos!
We also had the Eataly 50-day NY Strips last night…pretty good although I wish they were a bit more funky.
@chefjess@klezman
Jennifer B did the hard stuff Brian B nailed the Eataly 50’s which I enjoyed because they were not funky! Dana S and Mike did the risotto and I did the MR dino ribs, Ron F and his wife did dessert’s Team effort for wine and food. That sounds like a hellish flight we once did with our 3 little kids from Orlando ugh.
2012 Derot-Delugny Champagne Brut Millésimé
K&L still has a bunch for $35 so we’re going to see if we should re-up. With some fresh pasta from Eataly and peach crisp from my tree.
@bunnymasseuse looking at my meager CT notes from 19, 21 and 22, and comparing to this at PnP, I see no immediate hurry or worry. I’ll see how the remainder fares over the next few days.
@bunnymasseuse
Well, this bottle (what’s left of it, ~300ml) has now been standing, corked, in the fridge for a week.
IMO, it hasn’t slipped at all, and I think improved; at least for my tastes. The dregs won’t make make it to sunrise; tasty bottle.
2011 Vellum Red (mostly Merlot with some clone 337 Cabernet)
This is great even if it’s got a bit more vanilla than I usually prefer. This one is in balance and not overwhelming.
Put a little smoke on a Campo Grande Iberico flank steak and reverse seared some Flannery porterhouses. With green stuff and cumin honey glazed carrots. Damn that Campo Grande pork is fantastic!
@klezman
A was a little lighter than B and more strawberry focused. B was a pretty substantial Rosé with Rainier Cherry and a bit of white pepper on the finish. I probably like B a little better but both are very enjoyable.
Much needed rainy day, so a little penne with a meat sauce solera I added to. The wine doesn’t get a lot of accolades but it’s very happy with the pasta
My last one of these. It’s drinking beautifully right now. Lots of changing aromas and the acidity is still right on. Not a great match for cornbread pizza but excellent on its own.
2012 Red Newt Cellars Merlot Glacier Ridge Vineyards
2004 Briamara Erbaluce di Caluso Caluso Passito Riserva (yes, Erbaluce is the variety!)
With pork chops and probably some homemade peach crisp with peaches from our tree. And green stuff.
Revisiting the di Arie from Tuesday and a 375 of some
2004 Sempre Vive Cabernet Sauvignon Eugenia
last tasted 6 years ago with some Kali burgers.
This Thursday almost seems like a weekend.
June?..2021 Bedrock OVZ
@kaolis Yes, June, already, and 2023
2007 Ardente Estate Winery Cabernet Sauvignon Espressione
Perfect cork, didn’t even need, but used, the Durand.
@WineDavid49 you’ve got to get these guys back here! The wine is singing at this age! Their other labels look interesting too.
@CorTot I’m generally a fan of these. WTSO has the ‘17 for $19.99 but a quick look around some not so favorable notes
@kaolis I thought the 16’s were good but didn’t seem to be evolving at so I decided to kill them all. I have not tried another vintages since the 2016 though.
@klezman
How was it?
@ScottW58 quite good until the tannins took over. Probably could have used a 3 hour decant. Tons of structure.
Saturday night fun!
Tasting a series of wines from Brooks Note Winery with owner/wine maker Garry Brooks. Not a bad way to spend an evening.
2022 Rose of Pinot Noir
2022 Pinot Blanc
2022 Riesling
2021 Weir Pinot Noir
2021 Petaluma Gap Pinot Noir
2020 Grenache Syrah Mourvèdre Blend
2020 Cabernet Circle S Vineyard
2021 Blaufrankish
We then concluded the evening with some cabs which I am trying to get the details on. One was Howell Mountain (Cornerstone, maybe 2009), one was Spring Mountain, the last was some french swill folks were excited about.
One of my friends has pics of those bottles.
@karenhynes Blaufrankish! You don’t see that often. From California?
@karenhynes
@klezman
Yes, I believe Paradise Vineyard, Petaluma Gap.
@karenhynes @klezman
Blaufrankish is gaining popularity in the Finger Lakes region, sometimes under the Lemberger name. Picked up a couple bottles last time we visited.
2019 Tenuta di Castellaro Rosa Caolino
Sicily.
Not sure what the grapes are. I’d have to check the original offer.
Edit: grapes are Corinto Nero & Nero d’Avola
Venge Scout’s Honor…a can’t miss Zin blend.
Flannery Hanger Steak on the grill
Potatoes with onion and Polish spices (from a packet
the in-laws introduced us to) also on the grill.
Asparagus, also…
The tomatoes are planted, the pool is open…Summer!
Lovely tasting with @ScottW58
@chefjess one of these days we need to join you! (But later, when the kids are down for the night.)
@chefjess @klezman
Yeah a bit early for me too but since I don’t have a job or little kids anymore I can suffer
@chefjess @ScottW58 Your suffering is well known! (cue single tear…)
Or if you’re ever free on a weekend Scott can come down the hill and we can join forces.
@klezman @ScottW58
It’s a two hour time difference and I get up around 3a, Larry around 4a, so there’s not a lot of ‘later’. This is about as late as it gets on a weeknight.
@chefjess @ScottW58 yikes! I can’t even imagine keeping those kinds of hours!
Saturday night I think? The old and the new, both lovely IMHO.
Last year we had a personal chef come to our house for a private dinner. The experience was so amazing that we had to do it again. We recruited good friends to join us and it went down this past weekend.
We started out in the cellar with a Magnum of 2009 Iron Horse Blanc de Blancs as an aperitif, to allow Chef Lisa time to work her magic in the kitchen.
Chef surprised us by bringing down an Amuse Bouche for us to enjoy. Ohio City pasta with wagyu beef, bone marrow, heirloom tomatoes, a red wine demi-glace and micro-greens.
After enjoying the Amuse Bouche, we headed upstairs for dinner.
I chose a 2012 E. Guigal Condrieu to pair with the salad. The Viognier was a beautiful golden color and worked very well with the salad that consisted of 4 different lettuces, sauteed pears, maple pecans, aged gouda and heirloom tomatoes in a white balsamic vinaigrette.
The salad was followed by a palate cleanser of Reisling Citrus Sorbet in a hollowed out Clementine with which we finished off the Iron Horse and the E. Guigal. Someone couldn’t wait to try the Pomerol…
Dinner is served! Beef Wellington (local farm raised beef Chateaubriand encased in puff pastry with shallots, wild mushrooms and prosciutto), served with a red wine demi-glace, over buttermilk whipped potatoes, with fire roasted asparagus wrapped in bacon.
I broke out a 1995 Chateau Clinet Pomerol and a 2009 Wellington Victory (how could I not pair Wellington with Wellington?) to go with the meal and our friends contributed a 2020 Elouan Pinot Noir.
Dessert was a delicious white and dark chocolate mousse torte, paired with a 2008 Kent Rasmussen Vermelho Forte.
Capped off the evening on the deck with a 2022 Daou Rose and what was left of the other bottles.
Good times!
@chipgreen
Well shit that’s doing it right!!
@chipgreen nicely done!
I also have a magnum of that iron horse!
@chipgreen Once again, my invitation did not get delivered!
@chipgreen Amazing. That looked like Michelin star dining.
@chipgreen @jmdavidson1 Dang…that’s a didn’t suck on the sucks/doesn’t suck scale for sure…nice job
2013 Wellington Syrah Estate Vineyard
My very last 2012 Wellington Grenache
These have been weird but have improved. If I’m going to be out of any Wellington I’m fine for it to be this one.
A really nice bottle with leftover burnt ends from a brisket I smoked last weekend, rice and green stuff.
@ScottW58 Where’d you get that bottle? I found some once but never could again.
@klezman @ScottW58 Ok, when back to SC and my smoker I need to attempt brisket again.
@kaolis @klezman
Wait!? in your last pic i see a lake so if you are not in SC you have 2 lakefront homes?? damn rich people
@klezman The winery website, the 13 is the latest release.
@ScottW58 Too simple! IIRC I went by the winery when I lived in the Bay Area and enjoyed everything I tried. Too bad I was a poor student back then!
@klezman @ScottW58 Rich hardly…it’s why all I drink is De Negoce and WTSO! SC the view is a salt marsh…ocean and beach baby, no lake…
@kaolis
Anywhere near Greenville in SC?
@chipgreen about 4 hours SE, barrier island outside of Beaufort
@chipgreen @kaolis
Greenville is nice, sister in-law has a house there, but it ain’t no beach!
@ScottW58
The poor green stuff doesn’t even get in the pic.
@kaolis @ScottW58
Greenville is on my bucket list. My favorite pizza ever was a little place in Bowling Green, OH where I went to college, called Myle’s Pizza Pub. They permanently closed 10 - 15 years ago but the guy who owned it opened up another one in Greenville.
I just found this out a year ago from a fellow BGSU alum who knows him. Anyway, I kind of buried the lead because it was all about their Ground Buffalo Meat pizza. Sooo good! I would love to taste that one more time…
Last night did some Campo Grande Iberico ribs, quite good!
@ScottW58 wanted ribs but they were out of them when I ordered…thinking them ribs and that wine didn’t suck
It’s finally Friday!
alongside a lamb burger with some green stuff and not so green stuff…
@kaolis
Well damn you poor bastard having to drink French swill eating lamb burgers with your boat parked out front, how do you live like that?!?
@ScottW58 I agree, a nice lamb burger deserves a bit more than a village level wine…
@kaolis
Lol yeah you accomplished your goal with that NSG
@jmdavidson1
I like seeing that sediment on the sides of a bottle, you know it was laid down properly for a number of years
@catcoland those were the days…
@catcoland one of my favorites!
@CorTot @msten Still delicious too!!!
Johnny Walker Black
Braised some chicken breasts garlic herb butter thyme sage rosemary and onions in a dutch oven last night. Rice grits with a nice pan sauce and green stuff, I know Karen green stuff not in picture but I really had some… Honest
@ScottW58 Rice grits!
@ScottW58
Poor green stuff!
@kaolis
Damn right I know what’s up!
An old reliable with a little Flannery hanger
@kaolis
Damn that makes me hungry!
@kaolis one of the few fumé blanc I like.
Thanks to rpm…
Ribs and asparagus with 1999 Delibori Amarone Classico. We get to try things we don’t usually drink when we’re at my dad’s. I think he stopped buying wine in about 2005.
2013 Pedroncelli Zinfandel Mother Clone Dry Creek Valley
Currently In a very good phase
@chipgreen Myrtle Beach time?
@pjmartin
Yessir!
2007 Azienda I Greppi Bolgheri Greppicante. Absolutely no idea how it got into my rack, but delicious!
Flannery burgers and I made a kind of screen corn salad.
@ScottW58 too much bread, not enough burger
@rjquillin
Well a half pound burger is enough for me!
@ScottW58 must be a 150cm bun then…
looks kinda like something that shrinks in the cold.
@rjquillin
It’s a big un
@rjquillin @ScottW58 shrinkage,I’m old, down to 6 ouncers
@kaolis @rjquillin @ScottW58 I bought 5 pounds of ground beef (plus cheddar and blue cheese) today to grill up a bunch of burgers to take for a family gathering this weekend. 1/3 pound is probably my usual size.
@kaolis @Mark_L @rjquillin
Yeah 1/3 pound is normal but the Flannery with so much fat the shrinkage becomes a problem at 1/3 pound
Happy Wednesday!
Nothing like a good pork steak
@kaolis
Oh man!
This went well with rib steak.
@klezman
Nice pull! Or was that your dad
@ScottW58 his cellar, my pull. It was good but not much fruit remaining. Definitely in my wheelhouse.
@klezman
Could still be shut down, a lot of people say 95 Bordeaux is still tough as nails?
@ScottW58 didn’t seem shut down - has plenty going on, just not particularly fruity. But if that’s the read on the vintage then perhaps it has some opening back up still to do.
Soft open of a new fancy Mexican restaurant so plenty of margaritas and mezcal. And now a glass of a future rat bottle. Shhhh.
Last day at the beach…
2019 Wilson* Zinfandel, with Paella**
Finished off with a 2017 Fonesca Vintage Porto***
*Wilson is in Sonoma County, and if you haven’t had their Zins, you owe it to yourself to try one. Very fresh and tasty.
**I’ve wanted to make Paella for a while, partly due to WineSmith’s video. This one was made with my meat guy’s (Yeah, the guy who 40-day ages the Ribeyes and Strips for me) store-made Andouille Sausage, shrimps and some left-over grilled chicken legs, with lots of saffron and some good smoked paprika. And yes, the rice does seem to matter.
*** '16 and '17 Vintage Portos are supposed to be very good, so I bought a few. This one, Fonesca, is an inexpensive one, from a 375ml bottle. It’s still young, but it’s as smooth as a baby’s bottom.
In summary: Damn! Life is good!!!
Well, better than the alternative.
@FritzCat
Nice! And good work
A little bit of French swill with a tuna sandwich
2011 Rosa D’Oro Barbera
found in a random box
@pjmartin Yes, a perfect NE Ohio evening.
@pjmartin Nice. That screams summer.
Stuck in the airport for four extra hours with a flight delay. Wish we’d taken some wine out of the lounge - they had a pretty good Ontario Riesling.
@msten
I had some Rudius bottles in my now defunct cloud cellar.
@chipgreen @msten Still a baby…?
@chipgreen @msten you think you had some Rudius in your cloud cellar.
@chipgreen @kaolis Enjoyed with ribeye steak. It was delicious, decanted 2 hours. We did not feel it was too soon. The rose was also very good.
Tasting group on Friday night. There were also two sangrias - one white, one red. Fun night. The Cedric Bouchard was f’ing fantastic @ScottW58 and the Kelley Fox was terrific with the marinara pizza.
@chefjess nice…quite the mix
Did not buy or drink but saw this in a Myrtle Beach Total Wine. (Our first visit to a Total Wine as we do not have them in OH).
WW and Michael Mondavi blast from the past, kind of. They have a red blend and a PS but no white.
@chipgreen
No white?
We’ve both had this one
Or just no white at TW?
@rjquillin
Guess I don’t know for sure. Asked the guy who was doing tastings if they had a white and he said no but they have a Petite Sirah.
@CorTot In a good zone?
@rjquillin I think so, although it’s the first time I’ve had this wine so I don’t have the background.
Flannery lamb riblets
@kaolis Just picked up some 2016 on winebid. Looking forward to trying them.
@hscottk @kaolis
Ha! So did I thanks for not taking them all
@hscottk @ScottW58 2016 riblets? … ohhhhh the Kutch. CT says I have 4 of the '16 McDougall… however…
2013 Super Hero Wines InZINerator
not ribs, but Flannery burgers with this one.
Minimal RS detected compared to earlier, and reserved fruit as well, but still imo drinking well and a good pairing.
2017 Our wines PN. This is exactly what I expected. A bit more fruit forward than I usually go for, simple, but very nice for what it is. Good use of oak keeps things mostly in balance. Can’t complain for $16 all in.
Saturday night we did a Macdonald Shafer Hillside Select blind tasting. scallop carpaccio, some shrimp thing with bubbles and a white. Beef carpaccio, Morgan ranch beef ribs, 50 day New Yorks and Mushroom Risotto/Lobster Mac and cheese sides. Woof last pic is me on the couch watching golf trying to recover on father’s day!
@ScottW58
Spectacular! What was the favorite?
@chefjess
It varied around the table but for me the 16 macdonald killed it. I was more surprised how great the Hillsides were, pretty sure I had never tried one before?
@chefjess @ScottW58 Well that was a shit tonne better than my Saturday night. Getting to the airport for a 6:30pm ET flight, getting delayed to 8:30pm then 10:30pm and finally leaving around 11:15pm. For a 5 hour flight to LA. We finally arrived home at 2am.
Oh…and the kids were there for the whole thing too.
At least the lounge had some enjoyable Riesling and a Guinness tap.
And who was the chef?? Kudos!
We also had the Eataly 50-day NY Strips last night…pretty good although I wish they were a bit more funky.
@chefjess @klezman
Brian B nailed the Eataly 50’s which I enjoyed because they were not funky! Dana S and Mike did the risotto and I did the MR dino ribs, Ron F and his wife did dessert’s Team effort for wine and food. That sounds like a hellish flight we once did with our 3 little kids from Orlando ugh.
Jennifer B did the hard stuff
@ScottW58 D*mn Post Office is not delivering my invitations!!!
@chefjess @ScottW58 Jennifer makes good food based on my limited samples. Nicely done, all of you!
@chefjess @klezman @ScottW58 Well the couch pic I’d say you’re slacking…at that point you should be back down legs up waiting on a belly rub…just sayin’
@chefjess @kaolis @klezman
Lol! That was a couple minutes later haha
@chefjess @klezman @ScottW58 Perfect!! Lordy can’t make it up
@ScottW58
Wowza! That looks amazing!
@chipgreen
If we can do half as well as your fantastic dinners I will be happy!
2012 Derot-Delugny Champagne Brut Millésimé
K&L still has a bunch for $35 so we’re going to see if we should re-up. With some fresh pasta from Eataly and peach crisp from my tree.
For $35 we should re-up indeed. Nice and toasty bubbly seems like it should evolve nicely.
2019 Cline “Big Break Vineyard” small berry Mourvèdre. Holy cow this is like a eucalyptus bomb. I am really conflicted if I like it.
@kaolis
nice pairing.
I now dub you the pork king! I like that
@kaolis
Oh, an Arneis! The other white wine for the other white meat?
@chipgreen Yes! Hey when you make that 'za run to Greenville let me know, maybe I’ll take a ride north. Looks like he has quite the following
@kaolis
We will probably combine it with a trip to Biltmore, hopefully sooner than later. Will definitely let you know when/if we are making the trek!
2015 Cameron Hughes Merlot, Day 2.
Very Good, Great QPR.
The Weber is holding steady at 400 F.
@FritzCat which CH?
@rjquillin Lot 641, Paicines.
2013 Wellington Malbec Estate
Marionberry BBQ’d Flannery Lamb Riblets
taters & greens
@rjquillin is it still drinking well? Need to know what I need to open before it goes past it’s prime…
@bunnymasseuse looking at my meager CT notes from 19, 21 and 22, and comparing to this at PnP, I see no immediate hurry or worry. I’ll see how the remainder fares over the next few days.
@rjquillin thank you!
@bunnymasseuse
Well, this bottle (what’s left of it, ~300ml) has now been standing, corked, in the fridge for a week.
IMO, it hasn’t slipped at all, and I think improved; at least for my tastes. The dregs won’t make make it to sunrise; tasty bottle.
@rjquillin best news I could hope for! TYVM!
2019 Scott Harvey Barbera with stroganoff made with Flannery hangers and Brussels sprouts sautéed in too much butter (by choice).
@davirom
There’s such a thing as too much butter?
@chipgreen @davirom
@chipgreen @kawichris650 Julia Child said to use “as much butter as you think decent”.
@davirom @kawichris650
Haha, we ate at Paula Deen’s restaurant in Myrtle Beach last week. Had the “Ooey Gooey Butter Cake” for dessert.
With Chinese takeout.
@chipgreen Do the bubbles let it defy gravity?
@davirom
It was a very buoyant Cava!
2011 Vellum Red (mostly Merlot with some clone 337 Cabernet)
This is great even if it’s got a bit more vanilla than I usually prefer. This one is in balance and not overwhelming.
Taco night with a 2017 Temporal Tempranillo
@chipgreen
Taco night is greatly underrated!
@chipgreen Hey we have a set of those glasses!
@InFrom
Haha, nice!
This bottle didn’t last long, it was delicious with pizza, it’s at a totally perfect window in time
Smoking some short ribs and about to open a 2014 Once & Future Wine Zinfandel Bedrock Vineyard
Put a little smoke on a Campo Grande Iberico flank steak and reverse seared some Flannery porterhouses. With green stuff and cumin honey glazed carrots. Damn that Campo Grande pork is fantastic!
@ScottW58 Great lookin char on that meat!
@ScottW58
Drool…
@ScottW58 nice feast!
@klezman @ScottW58 Dang I’m not paying attention
Happy (belated) Friday!
No clue what we are eating just enjoying a glass out front after a great day of golf
2021 Liquid Farm Mourvèdre Rosé Vogelzang Vineyard
2004 WineSmith Cabernet Sauvignon Penny Farthing
@klezman an '04 PF CS.
Haven’t even thought about one of those in nearly forever. And…?
@rjquillin tasty. These extended age wines from Clark tend to have a butterscotch note but otherwise drink far younger than their age would suggest.
2018 Frog’s Tooth Rose A and B, with cheeseburger sliders on pretzel buns, fried potatoes and little round green things.
@chipgreen What was the difference in A and B? And which did you prefer
@klezman
A was a little lighter than B and more strawberry focused. B was a pretty substantial Rosé with Rainier Cherry and a bit of white pepper on the finish. I probably like B a little better but both are very enjoyable.
@chipgreen nice to see the bottle of HP Sauce (a.k.a. Wilson’s gravy!)
@ctmariner
I was bottle fed HP Sauce as an infant. Ok, probably not but I was basically raised on the stuff.
Much needed rainy day, so a little penne with a meat sauce solera I added to. The wine doesn’t get a lot of accolades but it’s very happy with the pasta
@kaolis meat sauce Solera!? Love it!
@kaolis @klezman
Looks delicious, like you could make a meal with the sauce alone!
2015 Bonny Doon Le Cigare Volant
Light and crunchy. I like it.
My last one of these. It’s drinking beautifully right now. Lots of changing aromas and the acidity is still right on. Not a great match for cornbread pizza but excellent on its own.
Two nice wines burger and green stuff and a proper bun! Could not take any more grief about the size of my buns
@ScottW58
Bun:Beef ratio is much improved!
Needs more pickles.
@karenhynes @ScottW58 I’m looking for the onions.
@Mark_L @ScottW58
A little mustard would be nice.
At least the “green stuff” made it into the photo this time!
@karenhynes @Mark_L @ScottW58
And at least it’s not iceberg!
@karenhynes @Mark_L @rjquillin
I hate you all
@karenhynes @Mark_L @ScottW58
What was the burger blend?
Costco?
You may hate us even more…
@karenhynes @Mark_L @rjquillin
Ha! Nope Flannery traditional blend.
Popped a 12 in honor of the offer, wow the aromatics fill the room! Needs a bit of a decant to fully open up tho. Lovely IMHO
My last bottle of 2014 Halcon Vineyards Pinot Noir Oppenlander Vineyard
Wellington Wednesday with Flannery hanger french dip
@rc70
Yum!!!
@kawichris650 @rc70
I like that idea. How did you assemble the dip?
Just re-upped for additional and burgers from their sale.
@kawichris650 @rc70
That’s gotta be great!
Sangria.
Opus One
[Mod note: this post is an ad from a retailer]
Wellington Tuesday (just late on posting).
Had originally pulled a “Tuesday tercero”, but the Wellington was calling louder.
2010 Cameron Hughes Lot 258 Malbec
W/ Detroit style Italian sausage and pepperoni pie from a local pizza shop.
@jmdavidson1 Humm, missed it. Need to go back and visit the thread.
2021 Bedrock Ode to Denise
Excellent stuff
opened nicely with a little air, disgorged 2019 bright acidity gotta say I liked this a lot with a shrimp cocktail on a hot day.
@ScottW58 Back in shrimp country…good inspiration to crack some bubbles finally
2012 Red Newt Cellars Merlot Glacier Ridge Vineyards
2004 Briamara Erbaluce di Caluso Caluso Passito Riserva (yes, Erbaluce is the variety!)
With pork chops and probably some homemade peach crisp with peaches from our tree. And green stuff.