2017 Staura Cellars Chardonnay
received as gift in '20. Deep straw, tropical notes, minimal butter and still decent acid. Serviceable with some pan fried AG halibut and some veggies.
Flannery hanger…might get kicked off the island for this but made a sauce with homemade demi, Portillo’s Italian Beef gravy and black truffle butter…oh, and a dollop of honey
@ScottW58 you noticed! Maybe not the best tuna match but def enjoyed. Some left for last night and lovely bride didn’t want to share. Picked up a 3 pack.
Labrat bottle for tomorrow. Many of us have asked about and wished for the return of this producer from the WW days. Pretty sure this is his first time on Casemates. It was worth the wait.
@rjquillin I only bought three de Negoce wines post Cam. 501, 506 and 553. Have not explored CamX, do not intend to. Kind of fun while it lasted though. This 506 is nothing as described in the writeup, the guessers guessed Rochioli and Rochioli it’s not, at least in profile. Much lighter, still needs time. Day two was helpful
Molarchae’s birthday yesterday so we’ve got a couple dry aged steaks (one Flannery 90-day, one from Eataly) and decided to open 2015 Goodfellow Family Cellars Pinot Noir Heritage No. 6 because why not!
@kaolis@Mark_L@ScottW58 I think for Flannery I’d go shorter next time. At home, I don’t have nearly as much microbial stuff going on, so it’s just better and better. The microbial funk starts to take over a bit too much on these, unfortunately. Even with it being a 107 rib with the extra layers of meat and fat and feather vibes to protect it.
Made some Carnitas tacos cause I’m a simple man, thought a zin might work but damn can’t find one and not sure if I actually have any left? Used to have a ton of it. Did find this and pretty sure it has some in it. Anyways good eats.
@rjquillin
The Pinot?
I’m pretty sure I got it from a friend who got it from ‘tso. It’s quite delicious. I’d buy if I saw it come up again (and I’m on a pretty strict SIWBM).
@kaolis
So nice! Btw when you get kicked off that island let me know cause it will be a buyers market, just leave your cellar and I will take care of it
@ScottW58@klezman Method? Slap on the grill and hope for the best! Rosemary/garlic/s&p…This one was gas grill, high high high, put on top rack for a bit, move down (a little fat fire ok as you can see ha!) then to low off low, then rest a few, that’s it.
As far as that cellar, it’s all buckets of fruity crap that go with anything
Well back from a great golf weekend with the kids, roasted a bird with mashed and green stuff my daughter made. The sauteed fennel made it palatable and a Pinot I have been wanting to try, delicious! Paper plates are only used by lazy simple men! And love that simple fruity juice that @kaolis drinks ha
Nothing to see here. Just a truly simple guy taking advantage of some decent weather (finally) by grilling some pork chops and pairing with a simple ( and young) cab sauv just purchased from Costco.
Cast iron, purchased dough…note generous allotment of green stuff for lovely bride…recent casemates purchase, thought it was the '23, pulled without glasses on, lordy…
Had lots of good wine and food tonight. Swiss pink bubbles, 2023 Zind Humbrecht Gewurztraminer, 2019 San Roman Toro, some local schnapps, and finishing with a sip of this:
Speaking of simple, some ancho, morita and garlic chicken thighs with an old Ped I found in the cellar. Sadly it was only good for one glass before overwhelming Sherry notes too over so dumped and moved on to a white. Bandwidth be dammed
@ScottW58 Looks like a fine batch…and scrolling to the wine you got a mid-coffee laugh out of me…don’t see a lot of GC burg gracing the shrimp and grits bowls these parts ha!
My failed disastrous attempt at a stuffed a stuffed pork loin, sweet peppers and cheese. @kaolis how the hell do you keep the cheese from running out? I mean it was still tasty but fugly!
@ScottW58
Oh c’mon… as long as it was tasty, I wouldn’t call it disastrous. I think any simple man would prefer a delicious fugly meal over a meal that looks great, but doesn’t deliver on flavor.
Edit to add: Perhaps the cheese melted because you cooked the pork?
(Sometimes I wonder how Kaolis doesn’t get food poisoning.) 🫣
@kawichris650
Lol lol yeah disastrous wording was a bit strong and I did go a bit over, next time I will cook less than 20 minutes. Damn the food poisoning
@kaolis I think it’s right down the middle. Not heavy per se, but not as graceful and floral as, say, a Kelley Fox. We tasted with Will when we were in McMinnville and were very impressed with the lineup. Still have a Sojeau and Polk county cuvee in the cellar. The Sojeau in particular was a stand out from the tasting.
@kawichris650 opened and drank immediately. Half the bottle is corked on the counter for (probably) tonight.
It’s earthy, slightly funky, but in no way flawed. Not fruity at all, which is fine by me. It’s got that well integrated structure and mouth feel that Clark is known for. It’s still not a crowd pleaser, but I liked it last night.
@kaolis@msten@ScottW58
I still recall, at a SoCal gathering many years ago, Kyle wondering how I could drink from a a bottle he swore was TCA tainted. Might have been at either one hosted by @klezman or @markdaspark; too long ago now to remember.
@msten thanks will keep my eyes open for it! And I hear if you take your empty crocks to the factory next time your in France they will refill for a nominal charge and you can take home
Looking for some random pizza or Italian cuisine bottle to take out.
High neck fill and totally saturated cork, hard pull even with the Durand.
First sniff of the cork and I thought vinegar.
Decanted to filter sediment, yes there was some, but minimal. Pour? This is just a fine aged Temp; off to eat.
I got this by mistake when I thought it was advertised as the regular Clone 6: 1995 Bell Wine Cellars Cabernet Sauvignon Clone 6 Amarone
Initial impressions - quite pruned, not surprisingly, for the Amarone style. One of the few 17% wines I’ve had that don’t make me go “ugh, so bitter”.
Fried up some fish and onion rings. And threw a few tomatoes on the plate to pretend it was healthy damn love crispy fish and rings. Wine had blazing acidity to cut the fat.
Morgan Ranch tenderloin tips…finished up the '20…Bedrock fine, there is a sameness to some of the Bedrocks that I think I’m tired of…both wines kind of fruity, more lovely bride’s wheelhouse than mine
@kaolis
That looks great! I also love them in stews or chili, which makes for an expensive stew even tho I am still a simple man eating expensive stew/chili
@kaolis it’s funny I checked the notes on CT before opening and I got too big, too light, too tannic, not enough tannic grip, plenty of acid and medium acid lol. My take is it has entered it’s drinking zone and will last a long time if you want to wait. Definitely not shut down and really tasty! Glad I bought a bunch when Internet wines was blowing them out for $39.
@hscottk@rjquillin@ScottW58 Don’t have a ton of experience with them other than a couple of bottles of Marabai that didn’t wow me, and someone here loves them, so wanted to check it out. A winespies pickup. This was really good, better day two…not fruity like some of my recent bottles but the fruit definitely jumps at you, balanced and quite honestly we both thought drinking quite well. It did get a good couple of hours in a decanter. And what Scott said
@ScottW58 You made me look…forgot I had these…absolutety ready to go although I’ll be happy to drink or put a few years on it. It is in a fact a third label though, solid at the price.
2000 Vecchie Terre di Montefili Bruno di Rocca
With birthdays coming up again, time to enjoy some bottles and good meat. Tonight it’s a Flannery pork rib cap.
Going to Sicily in a couple of weeks, and need to become acclimated. Frank Cornelissen’s MunJebel Rosso made from Nerello Mascalese grapes. We will, of course, visit Donnafugata Castle, and one of their wineries. (any suggestions on what to sample while we’re there are appreciated)
@FritzCat@kaolis yeah, if you’ve ever had an Etna Rosso then you’ve had this grape.
How was the Cornelissen? He’s made some highly controversial wines over the years. I had a glass of the Munjebel a few years ago that was full of dill pickle potato chip aromas. Yes, it was that specific!
@kaolis@klezman Not great, unique, but not great. Lots of acid, some people might like it. Wonderful nose! This is the bottom tier; there are some Cru Munjebels, and of course…Magma.
@ScottW58 We have reservations at Occhipinti and Donnafugata in Marsala…of course, gotta try some Marsala in Marsala. We plan to go to Cave Ox too, which supposedly has a good wine selection. In Italy, we usually get the house wine, and it’s fine.
@chipgreen IMO, really well; at first I considered outstanding. Cork absolutely pristine; perhaps 2~3 mm penetration. I really should have gone in heavier when they were blowing these out. I’ve not had one I was disappointed in yet and the pricing was outstanding, even back then.
I remember agonizing over $100+ a case as I now do a bottle.
@rjquillin They are tasty, at least for the yak palates in this house. Come pre-seasoned, a couple to a package, just toss on the grill. A couple other cuts seasoned/not seasoned. And it’s American lamb that some prefer, kind of on the mild side.
@kaolis I think this is a solid pinot and was a great buy at ~$17/bottle. Still showing some red fruit (cherry, strawberry, nice acidity, tannins seem to be pretty smooth. Very enjoyable. I seem to have worked my way through most of the case. Maybe I should hide the last few bottles and pop them in a few years.
I seem to recall enjoying their chardonnay which was offered around the same time. That 1/2 case is long gone, I think.
@kaolis@karenhynes
Brain jolt.
Totally forgot about these, but seem to recall seeing a bottle a few months ago. Still hadn’t entered the case in CT. I need to catch up.
@kaolis@karenhynes
Found the case and pulled a cork to go with some Campo Grande pork belly; it sufficed. I’ll need to give it a few days to see what is does, not really impressed yet. Looks like UPS may have gotten a few bottles, there were only 9 in the case.
Continuing the birthday dinners, decided to open something fancier: 1994 BV Georges de Latour, and finishing off the 2021 Adams Wein Chardonnay Lohpfad right now. Making steak and potatoes and Caesar…always a good combo.
26 degrees F here when I started these Chuck Roasts smoking (Hickory chips@250) this morning. Rested concomitantly with this 2009 San Rustico Gaso Amarone della Valpolicella Classico. The thin one ended at 217, the thick one at 207, an hour and a half later.
My last Princess and the Peasant Carignane, 10,000 Buddhas bottling , 2014. Very nice. In a great place. Picked up in a downtown Cleveland grocery store, quite the unexpected find.
@hscottk@kaolis
I would look for the 06 Comtes to try fantastic bottle and a bit cheaper than the 08. I love the 2006. 08 is great but needs a bit more time.
@kaolis@Mark_L
Well Joe Mantegna had a small taste Chicago style restaurant in Burbank before I retired and they were making Italian beef sandwiches that were fantastic and I would stop by a couple times a week! Hot Giardiniera and wet sandwich for me not in Chicago but as close as I ever had.
@kaolis@ScottW58 I had to laugh when I saw “Burbank”, as I immediately thought of Burbank IL just below Midway Airport, and thought that there would proably be some good Italian beef spots around there. Johnnie’s (Elmwood Park, considered by many to be the best), Al’s, Mr. Beef, Carm’s, Buona, Portillo’s (reportedly declined since change of ownership) – I’ve had 'em!
Probably the best “Orange” wine I’ve ever had, from Shady Lane Cellars on Michigan’s Leelanau Peninsula.
Followed by this Scott Harvey Barbera with spaghetti and meatballs.
@hscottk@kaolis Smoked on my grill, same way I do most all back or side ribs. I kept the seasoning to just salt/pepper/garlic, though, to not overpower the meat. Aside from oversalting they were quite delicious. A bit too much fat cap on some parts.
2009 Ty Caton Petit Verdot Carlton Brooke Vineyard.
On CT, back in 2013 or so, people were giving this wine scores in the high 80s…barely drinkable!
Now, it is delicious! Glad I found it in the cellar.
Plenty of old Ty Caton, Scott Harvey and Wellington still hangin’ around…Thanks Woot!
2014 Campesino Syrah. My last bottle. Went well with a Flannery ribeye.
This was my first attempt at reverse sear on the grill. Perfect doneness, If I do say so myself. But the sear was a bit below par. Even with the sear burner, I just can’t duplicate the intense heat with a cast iron on the stove.
@kaolis@karenhynes@klezman@msten@rjquillin@ScottW58@klezman Weber Genesis gas. Indirect heat worked great for the cook. The “sear station” is just an extra burner on one side. I might pull it off next time and give it a few min to heat up a bit more next time. Or just start at lower than 115° for the sear.
Nothing crazy…the Toscana from wtso, $15 and worth the price of admission if you enjoy a bit bright, a little lean and a little acid…Kutch an interesting but tasty bottle with a wing
@kaolis
Nice meal, I bought 2 of those and 2 of the ones that were $10 more from the same producer because you know I’m a complex and interesting man happy to here this one is good!
@ScottW58 Well now I have to buy the $10 more bottle…assuming that is the 2019 Bibbianaccio…I bought a few of the 2016 Bibbianaccio from wtso for $37 and enjoyed it…so now $25, we shall see
Not bandwidth worthy but since I’ve mentioned a few times not particularly a Scott Harvey fan…this showed pretty well, and better than the Barbera that was part of this purchase, of course it’s my last bottle…flat iron with a little bourbon and brown sugar, parred then grilled the starch
@rjquillin Yes, a March 31 affair… I bought this case here I believe… maybe have purchased six other bottles of these red labels. So lifetime have purchased 1 1/2 cases of Scott Harvey.
2020 Dusi Other Brother tonight!
de Negoce Lot 110, 2018 Fair Play, El Dorado County Petite Sirah.
Long Point 2019 Sangiovese.
Both are excellent!
2017 Staura Cellars Chardonnay
received as gift in '20. Deep straw, tropical notes, minimal butter and still decent acid. Serviceable with some pan fried AG halibut and some veggies.
2010 Winesmith Cabernet Franc, Lake County. Can’t save things forever, right?
2019 Bedrock Monte Rosso Zinfandel
@klezman tasty? never bought the Monte Rosso zin
@kaolis good but needed air. We’ll see how it does tonight.
Flannery hanger…might get kicked off the island for this but made a sauce with homemade demi, Portillo’s Italian Beef gravy and black truffle butter…oh, and a dollop of honey
Seems to be the theme, Flannery hangers with a coffee chili rub and too lazy to warm up some demi
and there was some green stuff.
@ScottW58 ahhh Detert…next stop Dorsey? I buy a coffee Ancho rub from Spice House we really like
@kaolis
I’ve been using this one, will check out the Spice House. Not familiar with Dorsey?
@ScottW58 Thomas Rivers Brown is getting some Detert fruit
https://dorseywines.com/
@kaolis
Ahh I missed that one, guessing it’s pretty expensive!
Guess I didn’t get the memo!
2010 Cathedral with “Charred Hot Honey” pizza.
@chipgreen
Yum!
@AjRod27
Where have you been?
@AjRod27 @rjquillin welcome back!
Icewine deglaze?!
@rjquillin Lurking in the shadows.
@klezman Yes, and it was delicious!
A bit of wasabi fail but tasty nonetheless…with a little saffron arborio
@kaolis looks great! That bottle looks familiar? God I hope you enjoyed it?
@kaolis and broccolini? Toss It with a little evoo and grill it. Tasty alternative to sauteing.
@ScottW58 you noticed! Maybe not the best tuna match but def enjoyed. Some left for last night and lovely bride didn’t want to share. Picked up a 3 pack.
@jmdavidson1 good idea and would’ve gone well
@kaolis glad to hear!
Did a Frittata heavy on the cheese, salami, onion and ham. Basically what I had laying around
and gave this bottle a spin. There was green stuff.
Steelhead trout and risotto. Also bourbon glazed carrots, but I took the photo before remembering to dish up the carrots haha.
@kawichris650 risotto looks spot on
@kaolis @kawichris650 that Kirkland Pinot Grigio is stupid for the $!
With Ricotta stuffed pasta shells
@chipgreen woot?
@kaolis
Winespies, oddly enough!
@chipgreen @kaolis
Im thinking that also came up in the UC clearance sale.
Labrat bottle for tomorrow. Many of us have asked about and wished for the return of this producer from the WW days. Pretty sure this is his first time on Casemates. It was worth the wait.
@chipgreen I’m surprised this hasn’t turned into a guessing game so far. Me, I got nothin’. Maybe I’ll take a stroll through my WW purchases.
@chipgreen @InFrom Come on tell us…we won’t say anything!
@chipgreen @InFrom @kaolis could be inspiration. Jon was here a few offers back.
@InFrom @kaolis @klezman
Good call
Finished up the 506, Red Electric is a nice little bottle, still at wtso for $17…another generic patty cheddar fresh mozz peppers etc stuff
@kaolis
How’s the latest incarnation of De Négoce offers working out. I pretty much bailed when Cam did. Guess I just don’t like the new label.
@kaolis
Screw the wine how were the tots lol!
@rjquillin I only bought three de Negoce wines post Cam. 501, 506 and 553. Have not explored CamX, do not intend to. Kind of fun while it lasted though. This 506 is nothing as described in the writeup, the guessers guessed Rochioli and Rochioli it’s not, at least in profile. Much lighter, still needs time. Day two was helpful
Molarchae’s birthday yesterday so we’ve got a couple dry aged steaks (one Flannery 90-day, one from Eataly) and decided to open 2015 Goodfellow Family Cellars Pinot Noir Heritage No. 6 because why not!
@klezman Happy Birthday to Molarchae!
@klezman @Mark_L
Yes!
@klezman @Mark_L @ScottW58 haven’t ventured farther than a 45 or 60
@kaolis @Mark_L @ScottW58 I think for Flannery I’d go shorter next time. At home, I don’t have nearly as much microbial stuff going on, so it’s just better and better. The microbial funk starts to take over a bit too much on these, unfortunately. Even with it being a 107 rib with the extra layers of meat and fat and feather vibes to protect it.
Made some Carnitas tacos cause I’m a simple man, thought a zin might work but damn can’t find one and not sure if I actually have any left? Used to have a ton of it. Did find this and pretty sure it has some in it. Anyways good eats.
@ScottW58 should have been a fine combo…wine was probably ready to go?
@kaolis
Ready to go and a really nice match with the food imho
@ScottW58 a simple man would have a bottle of zin on hand btw
@ScottW58
Another great post from a charter member of the Alpha chapter of La fraternité des hommes simples.
@kaolis
Au contraire, mon frère, a simple man does not have to have a zin just an inexpensive fruity wine for any occasion and that I have buckets of
@msten
Lol
wings, beans etc
@karenhynes
'tso?
blind buy?
@rjquillin
The Pinot?
I’m pretty sure I got it from a friend who got it from ‘tso. It’s quite delicious. I’d buy if I saw it come up again (and I’m on a pretty strict SIWBM).
I think someone had one of these recently, so I dug around a bit, trimmed with a Flannery NY
@rjquillin what’s the pasta?
@klezman
https://sabatino1911.com/products/truffle-mac-cheese
augmented with some additional truffle dust and cheese
@rjquillin
Looks fantastic.
@kaolis looks like a perfect lamb rack! What’s your method?
@kaolis
Perfection, both the wine and the lamb.
@kaolis
So nice! Btw when you get kicked off that island let me know cause it will be a buyers market, just leave your cellar and I will take care of it
@ScottW58 @klezman Method? Slap on the grill and hope for the best! Rosemary/garlic/s&p…This one was gas grill, high high high, put on top rack for a bit, move down (a little fat fire ok as you can see ha!) then to low off low, then rest a few, that’s it.
As far as that cellar, it’s all buckets of fruity crap that go with anything
threw half of a bird in the smoker, basted with a little batch of SC mustard bbq sauce that I whipped up
@kaolis this is more of a “The Society of Fortunate Gentlemen” post. Looks fantastic.
Well back from a great golf weekend with the kids, roasted a bird with mashed and green stuff my daughter made. The sauteed fennel made it palatable
and a Pinot I have been wanting to try, delicious! Paper plates are only used by lazy simple men! And love that simple fruity juice that @kaolis drinks ha
@ScottW58 Careful, that simple knife might penetrate that simple plate
Nothing to see here. Just a truly simple guy taking advantage of some decent weather (finally) by grilling some pork chops and pairing with a simple ( and young) cab sauv just purchased from Costco.
@kawichris650
Yum pork chops, bravo
@kawichris650 @ScottW58 yes, reminds me I’ve some to tee up
Cast iron, purchased dough…note generous allotment of green stuff for lovely bride…recent casemates purchase, thought it was the '23, pulled without glasses on, lordy…
Had lots of good wine and food tonight. Swiss pink bubbles, 2023 Zind Humbrecht Gewurztraminer, 2019 San Roman Toro, some local schnapps, and finishing with a sip of this:
@klezman
special-ish event?
@klezman @rjquillin Traveling again?
@InFrom @rjquillin dinner for an event in Zurich I attended yesterday.
Something different, stuffed a pork tenderloin…'22
@kaolis
That’s it I’m buying a pork tenderloin tomorrow to try and compete with the master! I’m guessing your lovely bride really loves you
Air fried some wings, no pics because I’m lazy and ate them too fast. But the wine was glorious!
@ScottW58 Weekday simple…
Speaking of simple, some ancho, morita and garlic chicken thighs with an old Ped I found in the cellar. Sadly it was only good for one glass before overwhelming Sherry notes too over so dumped and moved on to a white. Bandwidth be dammed
@ScottW58
@kaolis I’ll take that lol.
2014 Sauvignon Blonde
Champagne Lamiable, Souffle d’Etoile Grand Cru, with pot pies and mashies. No greens, just corn.
Taco-ish Thursday…roasted some chicken legs, grilled some peppers/onions, more stuff
@karenhynes No Pinot tonight? I do like b de b, especially with some blue points
With a nod to our friends in South Carolina some shrimp and grits, Anson Mills white grits and lots of butter!
@ScottW58 Looks like a fine batch…and scrolling to the wine you got a mid-coffee laugh out of me…don’t see a lot of GC burg gracing the shrimp and grits bowls these parts ha!
@kaolis
Well to be fair you will rarely see GC Burgundy here with or without grits lol
2022 Patricia Green Cellars Pinot Noir Lillie’s Vineyard
@msten BD pickup?
@rjquillin yes, everyone liked it.
No bandwidth… 2022 Sandlands Contra Costa County Carignane, patty du jour wagyu/prime from the market
@msten nice pie
enter image description here
local farm on the chop…porcini/shallot/garlic grits
@kaolis
Now that’s a pork chop! Nice work and nice to see you still drink simple wines
Chicken Marsala, and a glass with the meal. Something a little different.
Local Rice Lager infused with Yuzu juice, while my LW sipped on…
@chipgreen well that’s an interesting beer recipe…sounds like bit of summer?
@kaolis
It was a good choice for our first 75° day of 2026. One day later, we have snow!
@chipgreen @kaolis we’re in Chicago right now…3 seasons in two days!
once again, oh something different…Flannery hanger
@kaolis
I hope you enjoyed the last couple wines . Looks great.
@kaolis nice! How was the Jasud? Never got on the list because well can’t be on all the lists
With “Sea Salt Turtle Pecan” popcorn.
2017 Bedrock Cabernet, Sonoma County
Happy St. Patrick’s Day! These English bubbles are Ireland-adjacent.
@chipgreen Pairs well with falling meteors?
@InFrom
It was a blast!
My failed disastrous attempt at a stuffed a stuffed pork loin, sweet peppers and cheese. @kaolis how the hell do you keep the cheese from running out? I mean it was still tasty but fugly!
@ScottW58
Oh c’mon… as long as it was tasty, I wouldn’t call it disastrous. I think any simple man would prefer a delicious fugly meal over a meal that looks great, but doesn’t deliver on flavor.
Edit to add: Perhaps the cheese melted because you cooked the pork?
(Sometimes I wonder how Kaolis doesn’t get food poisoning.) 🫣
@kawichris650
Lol lol yeah disastrous wording was a bit strong and I did go a bit over, next time I will cook less than 20 minutes. Damn the food poisoning
@kawichris650 @ScottW58 looks delish…and nice bottle…and avoiding foodborne bacteria is overrated…
@kawichris650 @ScottW58
I may lack when it comes to Champagne, but the that means I have plenty of room for Zinfandel.
And this one is firing on all cylinders.
Yesterday, started with the English bub, segway into the French Champs, green label!
With corned beef, cabbage & noodles, and Colcannon potatoes.
@chipgreen yum
@chipgreen
Nice! Mo butter please
Hanging in my hotel, going to catch a little NCAA bb tomorrow
@kaolis chips favorite pizza
@kaolis @msten
oh and nice bottle!
Lucky bastard! I got voted down by the health conscious women when I was there
@kaolis
Hellz yeah!
2021 Violin PN WV. A lovely entry level bottle. Looking forward to trying his single vineyard bottlings.
@hscottk made me look, never heard of…quite a bit of love…sounds like they are on the darker/heavier side of the spectrum?
@kaolis I think it’s right down the middle. Not heavy per se, but not as graceful and floral as, say, a Kelley Fox. We tasted with Will when we were in McMinnville and were very impressed with the lineup. Still have a Sojeau and Polk county cuvee in the cellar. The Sojeau in particular was a stand out from the tasting.
Going controversial tonight: 2012 Two Jakes of Diamonds Cabernet Franc Roman Reserve Diamond Ridge
No idea what I’m going to eat though.
@klezman
Please let us know if it lives up to Clark’s reputation, or if you think anything is off.
Also, did you open it tonight or was it opened a week ago?
@kawichris650 opened and drank immediately. Half the bottle is corked on the counter for (probably) tonight.
It’s earthy, slightly funky, but in no way flawed. Not fruity at all, which is fine by me. It’s got that well integrated structure and mouth feel that Clark is known for. It’s still not a crowd pleaser, but I liked it last night.
Patties, pilaf and green crap and some of the best mustard I ever had the pleasure to eat! Wine good too!
@ScottW58 how might that compart to this
https://www.savorypantry.com/products/edmond-fallot-dijon-mustard
@rjquillin
sooo good!
No clue but why waste your time get the one with the cork in the bottle
@ScottW58 about $30 for the 9oz?
@ScottW58 perfectly prepared pilaf
@msten @ScottW58 enablers…love our mustard… had the jar never the cork… another button to hit
@rjquillin
I got it at a store near me Epicurus, I don’t think it was that expensive? But damn this one is great.
@rjquillin @ScottW58 How is Epicurus doing? I haven’t gone in ages nor received any emails about truffles.
@msten
Thanks I like to think I have gotten pretty good making this
@kaolis @msten @ScottW58
Guess I’ll have to do a horizontal sometime or another, to see if I really do have a yak palate.
@kaolis @msten @rjquillin
Lol finally we will know for sure!
@kaolis @msten @ScottW58
I still recall, at a SoCal gathering many years ago, Kyle wondering how I could drink from a a bottle he swore was TCA tainted. Might have been at either one hosted by @klezman or @markdaspark; too long ago now to remember.
Also a winner.
@msten thanks will keep my eyes open for it! And I hear if you take your empty crocks to the factory next time your in France they will refill for a nominal charge and you can take home
The recently offered 2020 Chappellet is delicious.
@msten agreed! Nice restraint, no taint.
@msten @rjquillin probably mentioned this, but bought a few from LB similar price, agree just fine, but not going to hold them
@kaolis @rjquillin yes
Looking for some random pizza or Italian cuisine bottle to take out.
High neck fill and totally saturated cork, hard pull even with the Durand.
First sniff of the cork and I thought vinegar.
Decanted to filter sediment, yes there was some, but minimal. Pour? This is just a fine aged Temp; off to eat.
@rjquillin Ah, food; chicken piccata, lobster ravioli a pie and green stuff.
@rjquillin no one going hungry…yum
@kaolis and I now have lunches for nearly a week
@rjquillin great job everything looks delicious!
I got this by mistake when I thought it was advertised as the regular Clone 6: 1995 Bell Wine Cellars Cabernet Sauvignon Clone 6 Amarone
Initial impressions - quite pruned, not surprisingly, for the Amarone style. One of the few 17% wines I’ve had that don’t make me go “ugh, so bitter”.
Fried up some fish and onion rings. And threw a few tomatoes on the plate to pretend it was healthy
damn love crispy fish and rings. Wine had blazing acidity to cut the fat.
@ScottW58 Wow, that looks super crunchy!
@klezman
So damn crispy I couldn’t hear the TV show I was watching lol.
@klezman @ScottW58 damn that looks good, and still sportin’ the Whiteford’s I see
@kaolis @klezman @ScottW58 Ah, I remember Whiteford’s from my days in the Windy City area. I think he had the best bloody Mary mix.
@klezman @ScottW58
Looks like you may even crack a tooth on those
@kaolis @klezman @Mark_L
Yup love the Whitefords it has body and depth not overly vinegary as a lot of them.
@karenhynes Yeah, gotta go find those in the cellar
@karenhynes @rjquillin I also have some of those kicking around. I remember being pleased with them. How did it show, Karen?
Breakfast of Champions!
2022 Iron Horse Vineyards Chardonnay Rued Clone with French Lemon Chicken in white wine sauce.
@msten recipe?
Morgan Ranch tenderloin tips…finished up the '20…Bedrock fine, there is a sameness to some of the Bedrocks that I think I’m tired of…both wines kind of fruity, more lovely bride’s wheelhouse than mine
@kaolis
That looks great! I also love them in stews or chili, which makes for an expensive stew even tho I am still a simple man eating expensive stew/chili
@kaolis I think that’s why I tend to like the bedrock wines with more age.
@ScottW58 The problem with doing them in stew and chili is it’s hard to leave them rare…ha!
@klezman yeahhhh probably right
Yakisoba, gyoza and daigaku imo
Did some ribs and artichokes, no pic of the green stuff.
@ScottW58 well those look damn good…how was that '16? I’ve found anything on the serious side clamped down pretty tight
@kaolis it’s funny I checked the notes on CT before opening and I got too big, too light, too tannic, not enough tannic grip, plenty of acid and medium acid lol. My take is it has entered it’s drinking zone and will last a long time if you want to wait. Definitely not shut down and really tasty! Glad I bought a bunch when Internet wines was blowing them out for $39.
2010 Tercero Grenache, Larner Vineyard
Simple guys can’t afford whole ribs, we have to grab the leftover tips…
@kaolis
Lol lol sorry but your wine blew your cover
@kaolis Thoughts on the Pinot?
@hscottk @kaolis
Aren’t you a few years early on the KF?
@hscottk @kaolis @rjquillin
Much better than too late
@hscottk @rjquillin @ScottW58 Don’t have a ton of experience with them other than a couple of bottles of Marabai that didn’t wow me, and someone here loves them, so wanted to check it out. A winespies pickup. This was really good, better day two…not fruity like some of my recent bottles but the fruit definitely jumps at you, balanced and quite honestly we both thought drinking quite well. It did get a good couple of hours in a decanter. And what Scott said
Simple men should not have to declare their simplicity. See how I let the BLT do the talking for me?
Amarone della Valpolicella
Offer it in casemates please!
lamb patty
@kaolis
How was the 16?
@ScottW58 You made me look…forgot I had these…absolutety ready to go although I’ll be happy to drink or put a few years on it. It is in a fact a third label though, solid at the price.
19th birthday for a heck of a kid with a Flannery hanger, Berry Chantilly cake, and a lovely 2004 Elivette. That sale was one for the ages.
@hscottk
Yeah that 04 is so good! Kid should be happy, I know I would be
@hscottk @ScottW58
Exception he can’t drink!
/sarc
@hscottk @rjquillin
Why not lol
@rjquillin @ScottW58 Tried a sip and grimaced in pain!
@hscottk @ScottW58
assuming you’re speaking of the B-day kid
Roasted chicken and wine.
@ScottW58 That’s one good-looking bird!
@InFrom @ScottW58
and I need to find me more Templiers
Puff pastry stuffed with Italian sausage, leak and green onion with a dusting of Fennel pollen, oh yeah!
@ScottW58 Going British!
@klezman @ScottW58 dang…nice…nice bottle
A simple meal on a simple budget
@rjquillin Yum
2000 Vecchie Terre di Montefili Bruno di Rocca
With birthdays coming up again, time to enjoy some bottles and good meat. Tonight it’s a Flannery pork rib cap.
Was only “good” alone , will revisit with food, company and music.
[1]:
@msten Much better with friends, food and music.
Going to Sicily in a couple of weeks, and need to become acclimated. Frank Cornelissen’s MunJebel Rosso made from Nerello Mascalese grapes. We will, of course, visit Donnafugata Castle, and one of their wineries. (any suggestions on what to sample while we’re there are appreciated)
@FritzCat another Italian grape I never heard of, now there is only seven million more to learn about…enjoy your trip
@kaolis Common in Sicily/Mt. Etna.
@FritzCat @kaolis yeah, if you’ve ever had an Etna Rosso then you’ve had this grape.
How was the Cornelissen? He’s made some highly controversial wines over the years. I had a glass of the Munjebel a few years ago that was full of dill pickle potato chip aromas. Yes, it was that specific!
@kaolis @klezman Not great, unique, but not great. Lots of acid, some people might like it. Wonderful nose! This is the bottom tier; there are some Cru Munjebels, and of course…Magma.
@FritzCat I’m thinking Occhipinti, Tere Nere or Planeta. Can’t think of another right now but they make nice wines, well I like them ymmv.
@ScottW58 We have reservations at Occhipinti and Donnafugata in Marsala…of course, gotta try some Marsala in Marsala. We plan to go to Cave Ox too, which supposedly has a good wine selection. In Italy, we usually get the house wine, and it’s fine.
2011 ZAP Heritage Zin, made by Scott Harvey, with some Irish Stew. Or as my mother who was from Belfast Ireland used to call it, “Stewed Steak”.
100% recyled, err, reheated leftovers;
excepting the '04 MM
@rjquillin
Looks tasty! How’s the MM holding up?
@chipgreen IMO, really well; at first I considered outstanding. Cork absolutely pristine; perhaps 2~3 mm penetration. I really should have gone in heavier when they were blowing these out. I’ve not had one I was disappointed in yet and the pricing was outstanding, even back then.
I remember agonizing over $100+ a case as I now do a bottle.
@chipgreen @rjquillin quite the recycle bin I’d say
Finished up the Sandlands…Walmart lamb leg steaks
@kaolis
Wal-Mart? Has stuff like those?
Look tasty enough
@rjquillin They are tasty, at least for the yak palates in this house. Come pre-seasoned, a couple to a package, just toss on the grill. A couple other cuts seasoned/not seasoned. And it’s American lamb that some prefer, kind of on the mild side.
@kaolis mmm those potatoes!
Salmon, asparagus with cherry tomatoes and Gouda Mac and cheese. The wine was very tasty.
@msten nice! I always enjoyed that wine!
@karenhynes How’s that Oceano doing? Had a couple when I bought then tucked them away…kind of forgot about them
@kaolis I think this is a solid pinot and was a great buy at ~$17/bottle. Still showing some red fruit (cherry, strawberry, nice acidity, tannins seem to be pretty smooth. Very enjoyable. I seem to have worked my way through most of the case. Maybe I should hide the last few bottles and pop them in a few years.
I seem to recall enjoying their chardonnay which was offered around the same time. That 1/2 case is long gone, I think.
@kaolis @karenhynes
Brain jolt.
Totally forgot about these, but seem to recall seeing a bottle a few months ago. Still hadn’t entered the case in CT. I need to catch up.
Good to hear they’re still drinkable.
@kaolis @karenhynes
Found the case and pulled a cork to go with some Campo Grande pork belly; it sufficed. I’ll need to give it a few days to see what is does, not really impressed yet. Looks like UPS may have gotten a few bottles, there were only 9 in the case.
Continuing the birthday dinners, decided to open something fancier: 1994 BV Georges de Latour, and finishing off the 2021 Adams Wein Chardonnay Lohpfad right now. Making steak and potatoes and Caesar…always a good combo.
@klezman Yum…used to drink a bit of GdL that era and prior… doing well?
@kaolis fantastic. Well developed, nowhere near tired.
In the smoking hot Palm Desert to play golf so an Egly and william Selyem.
@ScottW58 minimal green stuff, of course!
7 years on the lees and only 3 grams dosage. That sounds nice.
@klezman f’ing awesome IMHO.
PANS! GLANDS! CRAYONS! AWESOME!
@klezman @ScottW58 Damn, it does look a bit warm that direction…you hydrated well
Not Palm Desert hot but a tad warm here yesterday as well, kept it to beer and stuff dockside
@kaolis
Nice! Is that a bowl full of hush puppies?
@chipgreen It is, and they are delicious
@kaolis
Showoff
26 degrees F here when I started these Chuck Roasts smoking (Hickory chips@250) this morning. Rested concomitantly with this 2009 San Rustico Gaso Amarone della Valpolicella Classico. The thin one ended at 217, the thick one at 207, an hour and a half later.
My last Princess and the Peasant Carignane, 10,000 Buddhas bottling , 2014. Very nice. In a great place. Picked up in a downtown Cleveland grocery store, quite the unexpected find.
@pjmartin
That’s a pretty rare bottle! I think I have one left…somewhere?
@pjmartin @ScottW58 drank my last bottle years ago but remember it being good juice.
With smash burgers after a good day.
@ScottW58 Comtes…used to drink that before I got bored with bubbles…triple hahaha
@kaolis @ScottW58
Love the Comtes!
@kaolis @ScottW58 I need to try the Comtes. What year do you recommend? 08?
@hscottk @kaolis
I would look for the 06 Comtes to try fantastic bottle and a bit cheaper than the 08. I love the 2006. 08 is great but needs a bit more time.
@hscottk @kaolis @ScottW58 Scott once brought over a bottle of the 2006 (or was it 2005?) Comtes that was our eye-opening bottle of bubbly.
@kaolis @klezman @ScottW58 Thanks! The search begins…
Apologies for the bubbles remark…nothing but the best here, leftover frozen Portillo’s from New Years whilst watching my Illini bb
@kaolis
Nice! Is that some kind of Giardiniera? And love me some BG Fixin. And you never have to apologize to me
@ScottW58
@kaolis @ScottW58 A MUST for a proper Italian beef sandwich!
@kaolis @Mark_L
thank you!
Now in the house of course
@kaolis @ScottW58 Where’s the beef?
@kaolis @Mark_L
Give me a day or two lol!
@kaolis @ScottW58 I hope you’re heading for the true source (Chicago).
@kaolis @Mark_L
not in Chicago but as close as I ever had.
Well Joe Mantegna had a small taste Chicago style restaurant in Burbank before I retired and they were making Italian beef sandwiches that were fantastic and I would stop by a couple times a week! Hot Giardiniera and wet sandwich for me
@Mark_L @ScottW58 Well that was quick! And yes, wetter the better…
@kaolis @ScottW58 I had to laugh when I saw “Burbank”, as I immediately thought of Burbank IL just below Midway Airport, and thought that there would proably be some good Italian beef spots around there. Johnnie’s (Elmwood Park, considered by many to be the best), Al’s, Mr. Beef, Carm’s, Buona, Portillo’s (reportedly declined since change of ownership) – I’ve had 'em!
Probably the best “Orange” wine I’ve ever had, from Shady Lane Cellars on Michigan’s Leelanau Peninsula.
Followed by this Scott Harvey Barbera with spaghetti and meatballs.
Back home with some meh Chinese take out and a nice simple mans Bordeaux IMHO.
Campo Grande St. Louis Ribs and 1993 Ravenswood Zinfandel Monte Rosso Vineyard
@klezman never had the St Louis from them…good? I’ve had the baby back
@klezman and I’m betting you enjoyed the vino
@kaolis @klezman I have a rack of those in the freezer. How did you cook them?
@hscottk @kaolis Smoked on my grill, same way I do most all back or side ribs. I kept the seasoning to just salt/pepper/garlic, though, to not overpower the meat. Aside from oversalting they were quite delicious. A bit too much fat cap on some parts.
The wine was top notch.
A gifted bottle we used to braise a round steak.
2009 Ty Caton Petit Verdot Carlton Brooke Vineyard.
On CT, back in 2013 or so, people were giving this wine scores in the high 80s…barely drinkable!
Now, it is delicious! Glad I found it in the cellar.
Plenty of old Ty Caton, Scott Harvey and Wellington still hangin’ around…Thanks Woot!
2014 Campesino Syrah. My last bottle. Went well with a Flannery ribeye.
This was my first attempt at reverse sear on the grill. Perfect doneness, If I do say so myself. But the sear was a bit below par. Even with the sear burner, I just can’t duplicate the intense heat with a cast iron on the stove.
@hscottk
Looks pretty darn good to me! I’m gonna need a steak soon…
@hscottk @karenhynes looks perfect
@hscottk
Well done and medium rare at the same time.
@hscottk @msten
I would eat that 7 days a week and twice on Sunday! Nice work.
@hscottk @msten
aka: black and bleu, the French seem to do this well.
@msten @rjquillin @scottw58 @kaolis @karenhynes Thanks everyone. It was a good first effort and quite tasty.
@hscottk @kaolis @karenhynes @msten @rjquillin @ScottW58 I’ve got a sear station on my grill and it’s so hard to not have it just burn things when some fat drips off.
@hscottk @kaolis @karenhynes @klezman @msten @ScottW58
gas or charcoal?
@kaolis @karenhynes @klezman @msten @rjquillin @ScottW58 @klezman Weber Genesis gas. Indirect heat worked great for the cook. The “sear station” is just an extra burner on one side. I might pull it off next time and give it a few min to heat up a bit more next time. Or just start at lower than 115° for the sear.
Nothing crazy…the Toscana from wtso, $15 and worth the price of admission if you enjoy a bit bright, a little lean and a little acid…Kutch an interesting but tasty bottle with a wing
@kaolis
happy to here this one is good!
Nice meal, I bought 2 of those and 2 of the ones that were $10 more from the same producer because you know I’m a complex and interesting man
@ScottW58 Well now I have to buy the $10 more bottle…assuming that is the 2019 Bibbianaccio…I bought a few of the 2016 Bibbianaccio from wtso for $37 and enjoyed it…so now $25, we shall see
@kaolis
And here I thought you were a simple man lol
Random bottle I grabbed to go with some pasta; nothing special, pasta or bottle, but it seems decent enough.
2016 Boccantino Susumaniello Salento IGT
Not bandwidth worthy but since I’ve mentioned a few times not particularly a Scott Harvey fan…this showed pretty well, and better than the Barbera that was part of this purchase, of course it’s my last bottle…flat iron with a little bourbon and brown sugar, parred then grilled the starch
@kaolis
This was last night?
I do like his red label bottles, at times better than the white, or whatever they are now.
@rjquillin Yes, a March 31 affair… I bought this case here I believe… maybe have purchased six other bottles of these red labels. So lifetime have purchased 1 1/2 cases of Scott Harvey.