I have had a bottle of each from my Dorina Lindemann Mixed Reds. Was not happy with either. Decanted, aerated and still eh. Anything special I should know about these wines?
Stolpman, I suspect from the old site. Still have some of the 2016 La Cuadrilla (The one with the Thunderbird on the label), which I’ve opened tonight, and also have some of the 2016 Para Maria (The one with the owl on the label), which I have had recently, and really enjoyed. CT gives the La Cuadrilla at best 89 - 90 points. I’ll let you know later…it’s getting some air right now.
@FritzCat Very dark, medium bodied yet rich. Tannins are fairly-well resolved, but present. Red Blend, that I suspect is Syrah-heavy, but it doesn’t say on their website. I like it, and I’m glad we have more. Also gave a bottle to our hairdresser to drink tonight…always bring her a bottle, which really paid off during the pandemic.
2018 Schug Pinot Noir Sangiacomo Vineyard. With salmon, asparagus and pilaf. Outstanding, as Technoviking, icarus8 and kawichris650 rattage last April stated. WD, more please.
I’m a little behind on the wine dinner pics. Smaller group had an extra outing on Friday. I think we were on the same wavelength as @karenhynes for a Friday night PN
@rjquillin Inside? Nothing crazy. Olive oil, a little fresh red bell pepper, fresh thyme, a little softened garlic, dried basil, a little provolone from a small spot in WI…so basically peppers and cheese
@FritzCat Then again, We had a 2012 Meyer Family Syrah last night that was totally shot. Nasty, vinegar! I’ve never been a big fan of Meyer Family wines, even when they’re not over the hill.
@ScottW58 You have a good eye for grits sir! Wine was tasty, nothing left for day two. Actually the first BAMA I’ve ever popped. Think we got these same place. I bought 2 each '95, '96, '98, '00, '04.
Protein was humble prime strip from Sam’s Club.
@rjquillin Looks like that, doesn’t it? No, just taking advantage of our last weeks of cool weather, and drinking up some of the goodies while they’re still good.
This was a labor of fighting with a dried out cork: Two decants via filter plus a cheese cloth and success. This is from the Mystery Magnum sale a bit back.
Brought for a Lenten dinner with friends, food pics to follow.
@rjquillin no even worse, I had to crappy filter2x plus a cheesecloth run, #bmorestyle I was not at home, and I had to use what I had given these folks as gifts…. Clearly I need to expand their tools!
@rjquillin I’m in charge of main food next week ( Bunny special of corned beef, cabbage, carrots & potatoes in a crock pot for 16+hrs with Guinness and cider, ) so I’ll probably let someone else play wine sommelier.
@rjquillin The rice is blue?! I guess there’s purple corn, so why not purple rice?
Also, when did you get that aged hanger? I don’t remember having any available aside from maybe last year’s BD?
@klezman Rice? What rice?
Those are blue corn grits from Anson Mills that @InFrom pointed me to.
Aged from when, dunno. Was just digging in the freezer and those were the only hangers I had here;
the rest are still in the freezer at work.
earlier this week and last weekend
2021 WineSmith Lake Sangio, 12.1AbV this looks like a rosé, but not labeled as such
2017 Alysian SB DCV Grist Vyd
2006 Scott Harvey J&S Syrah
@ctmariner Kind of forgot about the UC sale. I had some credits but I think it’s winding down now right? Wine was good, true to the style, not “hot” but you can tell it’s on the upper side of abv. Might pick up another bottling or two. Not our usual wheelhouse but we’re pretty flexible. Had it over the entire evening, didn’t change much, none for day two.
@kaolis Thanks for the feedback - Levo wines have long sold out on UC. I ordered on stage 3 when you had to buy full cases. They have since switched to 6’s (or 3’s in some cases) but shipping based on full cases so need to order 2 x 6 etc.
A few days late for pie day, but still delicious nonetheless.
This is a Heggie’s Six Pack by the way. Named for having 4 meats and two types of cheese (pepperoni, sausage, bacon, Canadian bacon, mozzarella, and cheddar). It’s 32 ounces of amazingness. Heggie’s is mainly a Midwest thing, but after Covid happened they started using Gold Belly so now you can get them delivered nationwide.
Campo Grande baby backs, smoker then finished them on the grill. Tasty stuff, but @ScottW58 is correct, probably could have done a second rack…shrinkage!
@InFrom@jmdavidson1
10 hour overnight sous vide at 80 followed by a rewarming bake at 200 while cooking the soda bread, veggies and baked, not boiled, cabbage with feta and parsley. CB was from Flannery.
Family name changed from MacUlin generations ago, but does originate near Ulster.
First of three bottles, bottle was sound best I can tell but not our wheelhouse at all. Should have had that Guinness with @rjquillin
Went simple, oven baked a Grobbel’s point. Think I’ll toss one on the smoker.
@InFrom@jmdavidson1@rjquillin 44 hours? hoping that’s sous vide and not my oven…ha! The SQN was much better today, but still definitely a mouthful
and back to 8.5 tonight
Sorry fellow Casemates…I’ma go here again.
We got a barrel taste of Long Point’s (Finger Lakes) 2021 Barbera a few months back, and it was deep, dark, rich…fantastic. (Think rich delicious Zinfandel/Primitivo with plenty of oak.) It’s been bottled, so I went down and got a case a couple of weeks ago. Had a bottle last night/tonight, and it is superb! Yes, Gary uses CA grapes, and his reds could compete with any anywhere.
@kaolis@ScottW58
Bill beats snout? This could be the new Rashambo. Bill, snout, feather. Bill crushes snout, snout inhales feather, feather covers bill.
@chipgreen@kaolis
Lol what started as dryuary not from drinking of course just posting morphed into months
Tonight Patti Jinich roasted and charred chicken two ways one in the oven one hanging in the pit barrel. I had forgot how well that barrel cooks chicken
Last night, 2019 Prima Materia Barbera, with salmon & pasta in red sauce. Plus green stuff. Both were great. The Barbera was a recent BD arrival.
Tonight, cumin lamb meatballs & roasted carrots, with 2013 Wellington Syrah, Charlie Walker’s corner. Haven’t tasted either yet, but maybe I’ll grab a pic when dinner’s ready.
Hey, wine by Pietro and Peter this weekend, what’re the odds?
@rjquillin I’ve tasted both before – made the recipe many times, and this was my third, and last, bottle of that Wellington. Was. The Wellington was, consistent with previous bottles, excellent, especially as it evolved over the evening.
@hscottk@InFrom
I don’t recall sending any smoke taint. I thought I had more bottles of this but apparently it was a mixed case so I can’t test another bottle as they seem to have disappeared.
Finally made it to Majordomo for molarchae’s birthday. That magnum worked well with everything, all of which was delicious!
That hunk of meat is a smoked prime rib, full bone.
@kaolis
Been lazy about taking pics but we had a 2017 Iron Horse Unoaked Chardonnay a few days ago with marinated lemon/herb/garlic chicken breast tenders and Basmati rice.
@kaolis@klezman
Flannery bone in rib steaks from the latest sale. I mostly wanted lamb and burgers but threw in 2 of these so I felt I was getting a discount
Taking a page out of Karen’s book, but on a Wednesday.
Count me in on the protein rut…
Mediterranean pork medallions from Costco. Not pictured, but also much enjoyed: ham, stuffing, bourbon glazed carrots, garlic knots, and Gruyère/Emmentaler AOP/Raclette fondue.
The boss is working late so some real food for real people, tater tots covered with chili I made in January and froze covered in cheese ugly so no pic.cheap burgundy can be fantastic!
Okay your getting sloppy leftovers tonight @jmdavidson Tuscan swordfish with a twist a Mediterranean compound butter on top. Fondant potatoes and green crap with a ton of garlic. @jessican the 21 Siepi is delicious
Okay I was assigned to cook for the gathering after my father in-laws funeral tomorrow chickens in the barrel damn I forgot how much fun that is! And stumbled across a 25 pound waygu packer brisket at Costco the other day so after trimming off 9 lbs of hard fat smoked for 14 hours and if I don’t say so myself it’s my greatest brisket ever! OMG yum! Also went big with the wines
@ScottW58 All you can do in times like this is to honor the ones who are no longer here and celebrate the fact that you are here to remember them with love.
I have had a bottle of each from my Dorina Lindemann Mixed Reds. Was not happy with either. Decanted, aerated and still eh. Anything special I should know about these wines?
Stolpman, I suspect from the old site. Still have some of the 2016 La Cuadrilla (The one with the Thunderbird on the label), which I’ve opened tonight, and also have some of the 2016 Para Maria (The one with the owl on the label), which I have had recently, and really enjoyed. CT gives the La Cuadrilla at best 89 - 90 points. I’ll let you know later…it’s getting some air right now.
@FritzCat Very dark, medium bodied yet rich. Tannins are fairly-well resolved, but present. Red Blend, that I suspect is Syrah-heavy, but it doesn’t say on their website. I like it, and I’m glad we have more. Also gave a bottle to our hairdresser to drink tonight…always bring her a bottle, which really paid off during the pandemic.
2018 Schug Pinot Noir Sangiacomo Vineyard. With salmon, asparagus and pilaf. Outstanding, as Technoviking, icarus8 and kawichris650 rattage last April stated. WD, more please.
@msten 2019 Kent Rasmussen Pinot Noir Carneros. With salmon and asparagus. 'Tis the season, I guess?
Starting molarchae’s birthday weekend with a 2003 Buena Vista Pinot noir, Ramal Vineyard, Pommard clone 5
@klezman
Happy birthday weekend to @molarchae
@klezman Might be a long weekend?
The weekend continued last night with marrow bones, duck breast, and 1984 Pecota Napa Cabernet, Kara’s Vineyard.
Tonight was a last minute change of plans and we had short ribs with 2009 Twisted Oak Sir-Ron-Yeah (Syrah-Viognier).
Next up, the key lime cheesecake with a layer of key lime curd I made for dessert.
Salmon, potatoes, and a local Grenache during my visit here in AZ.
Had the @zeppelinwinery Magnum Farce “Wine Club” Magnum at lunch. With only three of us. We’re feeling good, Stillman. Thank you!
Denver steak, green stuff, starchy stuff…
DeNegoce 2018 no.127 with pork chops
@CorTot Have this one, will need to revisit.
My last Congruence cab. 11s weren’t the equal of the 08s or 09s, but still pretty darn good. With Flannery aged hangers.
@hscottk Those aged hangers are tasty
I’m a little behind on the wine dinner pics. Smaller group had an extra outing on Friday. I think we were on the same wavelength as @karenhynes for a Friday night PN
@CorTot Where’s the glass for the little one?
@CorTot @kaolis
No wine for the Tater Tot!
Chicken thighs with leftover stuff
2006 Scott Harvey Syrah J&S Reserve
with stew
Turkey Taco Tuesday
2019 Gard Cabernet with some hearty minestrone. Not at all sorry I got a case.
Wellington Wednesday with burgers. Lots of sediment, kinda brickish, still a good bottle.
@radiolysis I should have taken a pic of the sed in that '06 syrah from SH
Mixing things up a bit, and this was very tasty.
Don’t want over to overcook that pork now, do we?
@kaolis Nope. Overcooked pork is a travesty.
@kaolis what’s inside?
And that bottle for the lazy
@rjquillin Inside? Nothing crazy. Olive oil, a little fresh red bell pepper, fresh thyme, a little softened garlic, dried basil, a little provolone from a small spot in WI…so basically peppers and cheese
@kaolis perfect
With chili.
2019 Saunter Red Head Vineyard Cabernet, Clone 685
Infanticide, for science!
@klezman
think the '16 or '17 may be ready?
@rjquillin I’d pull one for science, sure
Finishing this with a Flannery hanger. The wine is too young but it should mature nicely and was a pretty good pairing.
started with a Mission Brewing “Shipwrecked” DIPA. Then a Vieux Carre. Cognac tasting. Bourbon tasting. Been a good day around with friends.
When you wonder how your wine cellar is doing, and you find a “mid-shelf” Cabernet and it tastes fabulous…
@FritzCat Then again, We had a 2012 Meyer Family Syrah last night that was totally shot. Nasty, vinegar! I’ve never been a big fan of Meyer Family wines, even when they’re not over the hill.
@karenhynes I haven’t opened either of the casemate barberas yet. Satisfied with the purchase?
@jmdavidson1
Yes, quite nice and approved by multiple tasters at my local haunt!!
@kaolis
do I see white grits?
That 98 is probably my favorite vintage!
@kaolis lookin’ mighty fine
@kaolis
Yum!!
@kaolis nice stuff!
@ScottW58 You have a good eye for grits sir! Wine was tasty, nothing left for day two. Actually the first BAMA I’ve ever popped. Think we got these same place. I bought 2 each '95, '96, '98, '00, '04.
Protein was humble prime strip from Sam’s Club.
2010 Wellington CS, Mohrhardt Ridge. May be getting along in years, but still nice. With brick chicken, and some vegetable matter.
2011 Wellington Syrah, England Crest. Very delicious. With some Szechuan heat.
@InFrom you unearth a case of wellies?
@rjquillin Looks like that, doesn’t it? No, just taking advantage of our last weeks of cool weather, and drinking up some of the goodies while they’re still good.
Braised a hunk of butt in the cast iron on the stove. Wine a little young young and fruity for the pork but my bride enjoyed
Turf and surf last night with MR tenderloin and Argentinian red shrimp. Also creamed corn and bok Choi.
This was a labor of fighting with a dried out cork: Two decants via filter plus a cheese cloth and success. This is from the Mystery Magnum sale a bit back.
Brought for a Lenten dinner with friends, food pics to follow.
@bunnymasseuse ahso or durand
@rjquillin no even worse, I had to crappy filter2x plus a cheesecloth run, #bmorestyle
I was not at home, and I had to use what I had given these folks as gifts…. Clearly I need to expand their tools!
@bunnymasseuse
@bunnymasseuse nice recovery
@rjquillin I’m in charge of main food next week (
Bunny special of corned beef, cabbage, carrots & potatoes in a crock pot for 16+hrs with Guinness and cider, 
) so I’ll probably let someone else play wine sommelier.
Some aged Flannery hanger
@rjquillin what’s that purple stuff?
@klezman blue grits
@rjquillin The rice is blue?! I guess there’s purple corn, so why not purple rice?
Also, when did you get that aged hanger? I don’t remember having any available aside from maybe last year’s BD?
@klezman Rice? What rice?
Those are blue corn grits from Anson Mills that @InFrom pointed me to.
Aged from when, dunno. Was just digging in the freezer and those were the only hangers I had here;
the rest are still in the freezer at work.
@klezman @rjquillin Looks good, but I doubt that was me! I’ve never gotten anything from them. @kaolis, maybe?
@InFrom @rjquillin rice from the brain fart. Nothing else to see here.
Still looks tasty.
@InFrom @kaolis @klezman
Yeah, could be. What functioning brain remaining do I actually have
@InFrom @klezman @rjquillin I could be the blue grit guy…and love them aged hangers! The aged ones are indeed kind of recent, they come and go
@InFrom @klezman
@kaolis And yes, they can be fussy; but thanks!
2016 Robin Ridge Frigate, VQA Similkameen Valley, BC
You Can Tune a Piano, but You Can’t Tuna Fish
2012 Holdredge Pinot Noir Bucher
Lobster, walleye, and sancerre. Sides (not pictured) were garlic parmesan rice and bourbon glazed carrots.
@kawichris650 Nice mix on the seafood!
tonight
2013 Pavi Dolcetto
earlier this week and last weekend
2021 WineSmith Lake Sangio, 12.1AbV this looks like a rosé, but not labeled as such
2017 Alysian SB DCV Grist Vyd
2006 Scott Harvey J&S Syrah
With burgers… a bit of a 180 after last nights 7.5abv…
@kaolis Only more than double the concentration!
@kaolis how was it? Got some coming from UC Bankruptcy sale
@ctmariner Kind of forgot about the UC sale. I had some credits but I think it’s winding down now right? Wine was good, true to the style, not “hot” but you can tell it’s on the upper side of abv. Might pick up another bottling or two. Not our usual wheelhouse but we’re pretty flexible. Had it over the entire evening, didn’t change much, none for day two.
@kaolis Thanks for the feedback - Levo wines have long sold out on UC. I ordered on stage 3 when you had to buy full cases. They have since switched to 6’s (or 3’s in some cases) but shipping based on full cases so need to order 2 x 6 etc.
19 friends red. Enjoyed with shepherds pie.
Something that I’m hoping will be fun and go well with instant pot lamb shanks.
@karenhynes where is the second Friday night pic?
@msten
The second bottle didn’t get opened but it was supposed to be a Martin Ray CF (2015). Perhaps tomorrow…
@karenhynes
You back at that restaurant where you keep boyfriends on the wall?
@rjquillin LOL!
Yes, but there hasn’t been a calendar since at least 2022, I think.
It’s lonely at my old calendar table, where I was forced to sit (alone) because there was no space at the bar.
2016 Gramercy Cellars Cabernet Sauvignon Reserve. Pretty special wine.
The Albariño paired exceptionally well with corned beef.
A few days late for pie day, but still delicious nonetheless.
This is a Heggie’s Six Pack by the way. Named for having 4 meats and two types of cheese (pepperoni, sausage, bacon, Canadian bacon, mozzarella, and cheddar). It’s 32 ounces of amazingness. Heggie’s is mainly a Midwest thing, but after Covid happened they started using Gold Belly so now you can get them delivered nationwide.
Campo Grande baby backs, smoker then finished them on the grill. Tasty stuff, but @ScottW58 is correct, probably could have done a second rack…shrinkage!
@kaolis
so good!
Shrinkage is real with those babys
2013 Woot Cellars Consumerus Holiday Red Wine
Paso Robles, with hot dogs on the grill, homemade baked beans & potato salad. Still drinking great!
@rjquillin Nice looking dish o’quillin. I tried sous vide for mine, which was a nice twist.
@jmdavidson1 @rjquillin Baked, boiled, -and- colcannon? That corned beef looks beautiful, btw.
@InFrom @jmdavidson1
10 hour overnight sous vide at 80 followed by a rewarming bake at 200 while cooking the soda bread, veggies and baked, not boiled, cabbage with feta and parsley. CB was from Flannery.
Family name changed from MacUlin generations ago, but does originate near Ulster.
First of three bottles, bottle was sound best I can tell but not our wheelhouse at all. Should have had that Guinness with @rjquillin
Went simple, oven baked a Grobbel’s point. Think I’ll toss one on the smoker.
@InFrom @rjquillin At what temp? I did 140 for 44 hours.
@InFrom @jmdavidson1 @rjquillin 44 hours? hoping that’s sous vide and not my oven…ha! The SQN was much better today, but still definitely a mouthful
and back to 8.5 tonight
Just about perfect with sirloin, baker, and broccoli. Next to last bottle.
Sorry fellow Casemates…I’ma go here again.
We got a barrel taste of Long Point’s (Finger Lakes) 2021 Barbera a few months back, and it was deep, dark, rich…fantastic. (Think rich delicious Zinfandel/Primitivo with plenty of oak.) It’s been bottled, so I went down and got a case a couple of weeks ago. Had a bottle last night/tonight, and it is superb! Yes, Gary uses CA grapes, and his reds could compete with any anywhere.
@FritzCat The thumb is from a mis-directed rubber mallet while installing racks in my new wine room. Ouch!
@FritzCat I was wondering who did your nails…
Fried pork chops, mac and cheese
Finished up a '21 Bedrock OVZ
Crispy duck leg confit, sausage and over dressed green stuff.
@ScottW58 looks good, as always!
@ScottW58
I don’t know how duck and pig ended up sharing a plate but I like it!
(and the overdressing makes the green stuff edible)
@chipgreen @ScottW58
@kaolis @ScottW58
Bill beats snout? This could be the new Rashambo. Bill, snout, feather. Bill crushes snout, snout inhales feather, feather covers bill.
@ScottW58
Where the heck have you been hiding??? I’ve been missing your bottles and food porn!
Glad to see all is well!
@karenhynes @ScottW58 A man can only lurk but so long.
@chipgreen @kaolis
Lol what started as dryuary not from drinking of course just posting morphed into months
Tonight Patti Jinich roasted and charred chicken two ways one in the oven one hanging in the pit barrel. I had forgot how well that barrel cooks chicken
@ScottW58 that looks just yum
2011 Henry Fessy Fleurie “Château des Labourons” Beaujolais Cru
A found bottle while moving cases…
@rjquillin still tasty?
@kaolis I thought so, at least equal to an average Thursday night bottle, but what do I know…
Flannery New York, Asiago garlic potatoes, green beans and Emily’s still strong 2012 Bourriquot. All were excellent.
2019 Gård Vintners Syrah Grand Klasse Lawrence Vineyards.
Very good, but I’m down to one bottle…@Winedavid49, Hint, Hint!
Last night, 2019 Prima Materia Barbera, with salmon & pasta in red sauce. Plus green stuff. Both were great. The Barbera was a recent BD arrival.
Tonight, cumin lamb meatballs & roasted carrots, with 2013 Wellington Syrah, Charlie Walker’s corner. Haven’t tasted either yet, but maybe I’ll grab a pic when dinner’s ready.
Hey, wine by Pietro and Peter this weekend, what’re the odds?
@InFrom Here we go…
@InFrom
Nice meatballs any particular recipe? Oop’s did not read above!
@ScottW58 It’s from the NYT, I never made it with the tahini. They are so good. Amped up the seasoning a little.
Here’s a link to the recipe, people should be able to access it.
@InFrom
Thanks I will make them soon enough
@InFrom You haven’t tasted either, tonight, or this will be your first taste of a Charlie Walker?
@rjquillin I’ve tasted both before – made the recipe many times, and this was my third, and last, bottle of that Wellington. Was.
The Wellington was, consistent with previous bottles, excellent, especially as it evolved over the evening.
Bug juice.
@karenhynes
Tying one on are you!
@karenhynes ¿Qué es eso???
@karenhynes
@InFrom
Es Mezcal con scorpion!!
…living in the edge!
@InFrom @karenhynes How was the Our Wines? Any smoke taint?
@hscottk @InFrom
I don’t recall sending any smoke taint. I thought I had more bottles of this but apparently it was a mixed case so I can’t test another bottle as they seem to have disappeared.
@InFrom @karenhynes Disappearing bottles sounds like a pretty solid endorsement to me!
Tossed a hunk of foie at a Porter Road teres major
@kaolis Oh hell yeah!
@kaolis Wow
With birthday cake.
@hscottk Happy Birthday?! Pup not too interested
@hscottk
Happy belated Birthday!
@hscottk @kaolis Or pup had too much…
First bottle of Last Bottle mystery purchase…
@kaolis
Speaking of yum!
@kaolis nice mystery bottle too…
Finally made it to Majordomo for molarchae’s birthday. That magnum worked well with everything, all of which was delicious!
That hunk of meat is a smoked prime rib, full bone.
@klezman
Happy belated Birthday to your much better half!
@jmdavidson1
That looks too fancy to call it soup. How about Deconstructed Pot Pie?
Looks like Iron Horse was a theme…and that looks delicious!
@kaolis
Been lazy about taking pics but we had a 2017 Iron Horse Unoaked Chardonnay a few days ago with marinated lemon/herb/garlic chicken breast tenders and Basmati rice.
Going to reverse sear these with an spinach feta Orzo salad (light on the spinach) and potatoes Gratin.
@ScottW58 those look great! Morgan Ranch?
@klezman @ScottW58 what he said
@kaolis @klezman
Flannery bone in rib steaks from the latest sale. I mostly wanted lamb and burgers but threw in 2 of these so I felt I was getting a discount
Skipping the wine tonight, maybe having a whiskey later. Picking up Sichuan food for birthday dinner.
@klezman
Happy birthday!!!
@kawichris650 @klezman
Still celebrating molarchae’s day or are you only a few days apart?
@chipgreen @kawichris650 3 weeks, but this was a big one for her so the celebrations have lingered.
Another pile of protein, think I’m in a rut…2022 on the vino, needs a little sideways time.
Marketside Ranch (aka Walmart) lamb leg steaks
@kaolis doubtful anyone will toss you a rope to pull you out,
just pull us in with you instead
Taking a page out of Karen’s book, but on a Wednesday.
Count me in on the protein rut…
Mediterranean pork medallions from Costco. Not pictured, but also much enjoyed: ham, stuffing, bourbon glazed carrots, garlic knots, and Gruyère/Emmentaler AOP/Raclette fondue.
The boss is working late so some real food for real people, tater tots covered with chili I made in January and froze covered in cheese
ugly so no pic.cheap burgundy can be fantastic!
@ScottW58
May have looked ugly but sounds tasty!
@ScottW58 Good thing someone there still does
@rjquillin
Ha! Sometimes I now wonder how I had time to work, life is good! And the boss is begining to see the light
@ScottW58 tell her to stop working long enough to get together for an evening!
@klezman @ScottW58 If there are tots involved it has to be good! Need to look around, think I have a bottle or two of Lumpp something hanging around…
2011 Wellington Cabernet Sauvignon Handal-Denier
2017 Iron Horse Pinot, Deer Gate
@hscottk those are good, imo, and from memory
@rjquillin We had this without food, which worked fine. A bit more fruit forward than I’d prefer these days.
@InFrom @karenhynes @hscottk
Couldn’t remember the vintage you had, so a 75% chance of getting it wrong, and pulled a '19.
No smoke in this one.
@rjquillin Some CT notes commenting on smoke with the 2020 vintage.
@hscottk @rjquillin Drank my 20’s up after I got them, no smoke of note and I’m a bit sensitive to it…
@hscottk @kaolis @rjquillin Same for me, no smoke on my first 2 2020’s.
Okay your getting sloppy leftovers tonight
@jmdavidson Tuscan swordfish with a twist a Mediterranean compound butter on top. Fondant potatoes and green crap with a ton of garlic. @jessican the 21 Siepi is delicious 
Bread, meat, cheese, and 2014 Liquid Farm pink crack (Mourvèdre Rose)
Dang everyone eating and drinking well
Maybe pulled the pie a little early, crust was spot on though, but we were hungry (note no green stuff on 1/2)
@kaolis
Noted
@kaolis yummy lookin pie!!!
@karenhynes tuning up to usher in another weekend it appears.
2013 on the 90+? Unfamiliar; how is it?
@rjquillin quite tasty! Rich and bold. Could probably lay down for another few+ years but I think this was my only remaining bottle of this lot.
2017 Iron Horse Chardonnay, Heart of the Vineyard. CT rumors of this being over the hill are greatly exaggerated.
2015 Tercero Grenache Blanc
Yum
Gee, more sliced protein…Flannery hanger…for you Anson Mills fan, the rice was tasty. Laurel-Aged Charleston Gold.
2012 Bedrock Dolinsek Ranch Heritage, RRV, Red Wine
Fantastic!
Says: Enjoy 2014 - 2020.
Bought at auction…still Very Good.
@FritzCat I’ve really liked the 2012 Bedrocks that I’ve opened in the last couple months.
Going to a birthday party tonight, so probably whiskey.
Illini… is giving up a 30 - zip run trouble?
@kaolis
Sorry about the Illini but your doing well! That’s gotta be the biggest duck duck quarter I’ve ever seen! Or chicken?
@ScottW58 Chick chick chicken, half actually but was definitely healthy…farm up the road apiece, feeds 'em well!
@winedavid49
@jmdavidson1 I’m sure I have some ACV in the cellar. Gotta go look for it. Thanks for the suggestion.
@jmdavidson1 Found only 1, a 2010. Can’t hardly wait…it’s going down!
2018 Bedrock Wine Co. Syrah Weill a Way Vineyard
2007 Nysa PN.
30 hr sous vide, 2 hr smoked Morgan Ranch brisket.
@msten
I love that brisket! Although I don’t sous vide just smoke.
Smoking some ribs, and decided to open a random bottle of 1983 Ravenswood Sonoma County Zinfandel
We’ll see what happens!
@klezman Well?
@kaolis excellent bottle. The cork was squishy but the contents were largely unharmed.
Some Flannery Lamb riblets, too much green stuff and leftovers, excepting the fresh baked rye.
SH doing well, as expected
Okay I was assigned to cook for the gathering after my father in-laws funeral tomorrow
chickens in the barrel damn I forgot how much fun that is! And stumbled across a 25 pound waygu packer brisket at Costco the other day so after trimming off 9 lbs of hard fat smoked for 14 hours and if I don’t say so myself it’s my greatest brisket ever! OMG yum! Also went big with the wines 
@ScottW58 All you can do in times like this is to honor the ones who are no longer here and celebrate the fact that you are here to remember them with love.
@ScottW58 well, you’ve done a hell of a job with the cooking, that’s for sure.
@ScottW58 Condolences to your wife and family.
@ScottW58
Sorry to hear about your FiL. That delicious looking food will provide some comfort, nice work!
Condolences. I’d say you did right by him, that’s for sure.
Flannery lamb loin …the rut gets deeper…
@kaolis that’s a tasty rut to be in.
Catching up. It’s been a blur with March madness festivities.
@chefjess Nicely done. How’s that '02 Dom? I have one lonely bottle, a Warhol label. Same bottling if I’m correct?
Wings and beer and scotch
@kaolis Humm, March you say it is…
@rjquillin …no wonder it’s been quiet here last few days! hey I haven’t missed a flip in a few months…