@InFrom@Mark_L No, it’s a ceiling fan on the other side of the bottle.
I love those glasses. Got 'em for 99 cents a piece at the local thrift store. They sing!
Had some flannery pork chops I was craving for so I made a chipotle and honey sweet HOT sauce. A Patti Jinich rib sauce actually but damn it worked with the chops! Cornbread muffins and baked beans, green crap not pictured
Ok, not 100 points but it was very good. Definitely an acid driven, food friendly wine. Deep core of dark red berry fruit that only became more prominent as the night went on. Medium tannins, nice finish. I’ll probably try another one in a year or so, my thoughts are time will knit this together a bit more. Tossed it at a veal stew in a light fresh tomato sauce with a ton of fresh garlic and herb over fresh pasta and they played together nicely. Lovely bride enjoyed as well. Maybe two yak palates in this house!
@klezman@rjquillin Definitely not home made! The dish on the right is called the white tuna truffle, with a tangy, soy based sauce. We are blessed with several AYCE sushi places in the area. This is the best.
@hscottk@kaolis
I’ve got a bunch of S-W, but none are in CT as a sparkling Pinot. Specifically what is the bottle?
Some of those suggested drink-by dates are well beyond my turf-line date.
@ScottW58 Well that’s a cheese crisp but not crispy…ha! Grated cheese in hot frying pan, cook until just kind of congealed, let cool. Texture firm but still chewy. Cheese releases it’s oils into pan which one uses to warm up flour tortillas in because lovely bride wants flour which is not my preference. But they don’t suck when treated to a little hot cheese fat
2011 Two Jakes Cab Franc
2012 Two Jakes Cab Franc, Roman Reserve (decanted for 13 days)
The 2012 RR had been open for 13 days by this point and was described by my friend who brought it in as “undrinkable” for days 1 through 6. At Day 13 it was drinkable, albeit oxidized and felt much much older than it was.
Compare that to the 2011 which is just a stalwart in the cellar.
@chipgreen@ScottW58 Definitely not sloppy enough! Haven’t had a Nils wine in ages, went through quite a bit of Saddleback way back and more than a few sips of Groth. Don’t recall the Charbono
2010 Foppiano Sauvignon Blanc w/Peruvian marinated chicken breast, mac’n’cheese and little round green things.
Wine was purchased on the 2012 RPM “Newbie” tour and autographed by the winemaker, a young lady from New Zealand, who setup a wonderful tasting for us. When we went back in 2014, I believe she had already moved on for whatever reason.
2018 Ruah Desert Wind red blend, with a chicken thigh recipe from the NYT that did not live up to what you would have expected after reading the comments section. Hot sauce and honey, what’s not to like? Or so one would think. The wine was enjoyable, moreso after the meal than during.
It is, in fact, the 2004 Kiss Ridge. Randomly stumbled across it whilst perusing the racks. I figured at 20ish yrs it was worth a taste.
On opening, it’s definitely got some musty, earthy stuff going on. After a little air, some fruit comes forward, but there are definitely predominant earthy, leathery notes. I think it’s pretty darn yummy, but needs food, for sure.
It’s that time of the year again! This is only the third time in 11 years that I’ve been fortunate enough to harvest morels right out of my back yard. This year was the most generous and I found just shy of 1 pound.
Oh, and no wine tonight. The cocktail in the photo is a Manhattan.
@kawichris650 Damn I miss my morels back in IL. There is like zero where I’m at here in SC, and if one is inland/north a bit there are a few but the season is painfully short and good luck finding a guy
in a couple of days or so.
It was different and not exactly what I had expected; but the description kinda suggested that.
I don’t even remember what I had it with, much less details but SWMBO says I had leftover red sauce spaghetti and pizza, not an ideal pairing.
@karenhynes@ScottW58
After last week some of Swilly’s 40 proof would have been welcomed.
Just poured a taste, and promptly knocked it over onto the keyboard. Cleanup complete, I tried again.
It’s way too cold but I like this. A bit lighter and brighter in style, but it’s all in place. Happy I got a sixer and I’ll try to do it proper tomorrow.
An outstanding buy! And excepting a small pour yesterday, done in two. It generally takes me three to empty a bottle. A few hours of air in a 1/3 empty bottle.
Kept pace with the Flannery aged ribeye, but I’d not want to push it much further. Elegant and feminine, brighter red fruits with just a touch of (fruit) sweetness, fine tannins and a touch of wood with zero sediment. Way too easy to go down.
May just have case fomo as I only went in for six…
And if you’re looking for a pepper mill, the Pepper Cannon in the background absolutely cannot be beat; a cross between a Ferrari and a tank.
@rjquillin
Thanks! Good to hear I picked up six myself (long story) and that pepper cannon IMHO was one of my favorite buys ever! Stupid expensive yes but if you need to cover a big piece of meat in just a few turns invaluable! Love mine
Checking in on the 2014 Saunter HM ESV. 10 years in, this is in a great place. Rich without being over the top; firm but plush tannins and just enough acid to pull it off. Cassis and dark fruits commingle nicely with a medium finish. An excellent pairing with Flannery hangers. Unmistakably new world but with a decent balance. And no rush on these. Still several years from peak imo.
Ok, this wine doesn’t suck. Hits the fruitier side vs earthy side of the spectrum. Thumbs up from my lovely bride as well. Played really nice with another quick batch of pasta, marinara, spicy sausage. Or is it not marinara if there is meat in the pot? I get so confused on Italian tomato based sauce terms…
@hscottk Liked it a lot. Good depth, dark red fruit, nice acidity, touch of earth. We sucked it up in no time. As I say it’s ready, but no need to get after it. Bought a mixed case of this, the Ariane and the Colette.
@kaolis yeah, delicious all around!
These days I take a whole dick and separate the parts. Legs, wings, thighs, and some skin bits get roasted. Breasts get pan seared medium or so. The rendered fat gets saved, if course.
The wine had moments where there was prominent VA but otherwise was quite happy with it.
These wines are so different, it’s silly to choose. The Santa Cruz Mountains soil imparts a vibrant palate energy to the Grenache, which shows off an earthy, carob-like aroma from the tarweed in the vineyard that has a volatile tarry aroma that ends up on the grapes and makes this Grenache much more complex and profound that is normal for this variety. I’d say that despite its light color, it’s a very lean, masculine wine that’s disjointed in youth but comes around after a few years’ aging.
Most Tannats are beasts - tannic to a fau and requiring extensive aging. But there is something about the growing conditions at the Heringer Estate in Clarksburg that produces a round, fat, extremely feminine style that’s full of blueberry aromas and lip-smacking delicious when only a year old. This wine sold out in one day, so you were very lucky to snag some.
So both are rare, unusual expressions of their varieties.
Last night the boss wanted to go out after work so went to a place that has my favorite Coq au vin and a great bottle of Bouchard Val Villane champagne.
My middle daughter got her masters degree on Friday so we took everybody to Bacharis for dinner. She was the one kid that was like me and just barely graduated high school, who knew
Went to a local restaurant for happy hour and dinner. I got fried salmon nuggets with a soy/ginger dipping sauce and a glass of Shooting Star Chardonnay. Wifey also got the Chard, along with chicken lettuce wraps. The apps were free with a drink!
Onto dinner… we ordered a bottle of Groth Sauvignon Blanc. Had smoked gouda and potato pierogies as an appetizer. My entree was lobster carbonara. My LW got a pesto/balsamic flatbread pizza. Finished the wine but have some tasty leftovers for lunch today!
Okay I did it cooked up the Campo grande Iberico shoulder and it’s real and fantastic final part of the cookies a 400 degree hot oil bath to crisp up the skin/fat. Good night Irene!
Opened a 2014 tercero Grenache for some visiting family. I’m still not (and maybe never will) smelling or tasting much, but other pronounced it as being very good.
@jmdavidson1 I think this is the first cork I’ve pulled on any these, and it’s drinking like I’d expect for a 29 year old Corison. Improved after a ~4 hr decant. Showing some age, still has nice fruit and sweet resolved tannins, but also time to consider pulling corks on some additional bottles.
And now very empty.
My daughter and family are visiting this weekend. Her husband brought along a prime rib roast, which I cooked on the grill (“charcoal chain” with mesquite chunks). Turned out beautiful. Pulled out a 2018 Pedroncelli Cabernet.
2002 Robert Hunter Blanc de Noirs
w/ grilled Nathan’s Famous dogs on brioche buns to make it boujee and Stadium Mustard to make it homey. Side of air fried Smiley Faces and Rainbow carrots.
Wellington weekend! 2013 Sonoma cab with Flannery NY strip, reverse sear, and Boursin creamed spinach. This is a delightful aged cab in its prime. Can’t see this getting any better. Drink ‘em if you got ‘em!
@angrywine@kaolis
I don’t funny tho a number of years ago I was offered a friend’s allocation sadly the cheapest of the 3 bottles was 2k and the boss first laughed at me then threatened divorce so I guess I will never try one
@angrywine@kaolis@ScottW58 I went to website and saw that many bottles are noted “OWC”. Does that mean if I want to buy, I don’t have to get a bank loan because the Owner Will Carry?
@angrywine@davirom@kaolis
Nope it means you will have to pay more because of the Original Wood Case they will ship your wines in sorry load up while you can!
@kaolis Very good. Mrs. Cat is the Syrah fan, and she loved it…said it was “smooth”. I thought it had some noticeable tannins, and wouldn’t call it smooth. Opaque, rather complex, less sediment than I expected. Checks inventory; 6 left, no hurry.
@rjquillin@ScottW58
Yeah, early UC purchase for $80 in 2014. Apparently a one-off, as no other vintages listed in CT. Only 165 cases produced. Very nice after an hour decant.
Flannery lamb, so I saw a post on the WB board how a someone cooked his in a combi oven yes I have one of those cooked at 140 degrees until center was 125 then cranked up to 480 and roasted until temp was 135. Good Lord perfect pink from edge to edge and the fat perfectly rendered. Very happy!
@ScottW58 that oven looks like it does a great job! We’re thinking of replacing our toaster oven and can’t find anything that seems like it’s worthwhile. Which one is this?
@kaolis
Oh yeah, Grassel sent an email saying they had leftover glasses with company logo’s they were selling for cheap so I picked up 4 of the Pinot glasses.
@klezman@ScottW58 Scott, Our son just gifted us with an immersion cooker. We procrastinated on buying the Anova long enough to avoid their switch to a subscription model. What do you make of that?
@davirom
Ahhh for my combi oven I would definitely pay the $10 a year, it’s fantastic! It sets time, temps, steam etc etc. I don’t think I would for the water circulator because I only ever used it for a couple things which you can find online. Needless to say it says I’m grandfathered in so does not affect me. Show us what you cook
@davirom@ScottW58
Used to have the app installed, but nuked it when the sous vide stick died years ago. They don’t know me anymore. Don’t much care either, just another vampire expense imo.
Down to a Ab in the glass.
@Mark_L Is that anything like Amosquito in the bottle?
@InFrom @Mark_L lol
@InFrom @Mark_L No, it’s a ceiling fan on the other side of the bottle.
I love those glasses. Got 'em for 99 cents a piece at the local thrift store. They sing!
@FritzCat @Mark_L Ah, now that I’m looking closely, it makes sense!
How many of those glasses do you have? Enough for a glass harmonica?
@FritzCat @InFrom @Mark_L
Is there an Ab on the glass?
Looks like A Major scale with a raised 7th scale degree (G# instead of G)
https://www.uncommongoods.com/product/22244
@InFrom @Mark_L I only had a chance to get 2, but that’s enough. Can’t make a proper chord with only 2 glasses.
Had some flannery pork chops I was craving for so I made a chipotle and honey sweet HOT sauce. A Patti Jinich rib sauce actually but damn it worked with the chops! Cornbread muffins and baked beans, green crap not pictured
@ScottW58 That chop looks delish! How’s the '95? I’ve only had the '98 from the sampler I bought.
@kaolis
I think the 95 is my least favorite out of the ones I have, this one was meh too.
Ok, not 100 points but it was very good. Definitely an acid driven, food friendly wine. Deep core of dark red berry fruit that only became more prominent as the night went on. Medium tannins, nice finish. I’ll probably try another one in a year or so, my thoughts are time will knit this together a bit more. Tossed it at a veal stew in a light fresh tomato sauce with a ton of fresh garlic and herb over fresh pasta and they played together nicely. Lovely bride enjoyed as well. Maybe two yak palates in this house!
de Négoce Zinfandel OG N.31
seems way better than some of the CT notes would suggest
I would like to be drinking bubbles…any chance we have some coming up?!?
I did it cheater pastrami! Yeah damn good! No rye bread but this worked.
Wellington ‘13 estate Syrah, absolutely delicious right now.
from the depths of the cellar
2013 Hawks View Cellars Pinot Gris
@cortot holding strong
2015 A Tribute To Grace Grenache, SBC. Super light wine. Savoury and delicious but with enough wild strawberry.
@karenhynes didn’t we see a similar pairing a few weeks ago? Nice re-run
@rjquillin
That’s entirely possible! Maybe I keep tripping over the same two boxes?
@karenhynes Looking foward to the day I can have a sip again. Glad to see your picking up the slack for me. Cheers!
@jmdavidson1
Looking forward to having a sip with you!
Did you catch the beautiful sunset this evening?
@karenhynes Yes. I was doing my second mile walk of the day at that time.
@jmdavidson1 @karenhynes
I hope that whatever is preventing you from enjoying your favorite beverage is over soon!
Shiba Wichern sparkling Pinot. Interesting, to say the least!
@hscottk sushi homemade? Looks fantastic!
@hscottk @klezman
Looks very much to be a restaurant setting, but I’m more interested in what looks to be sashimi in the right foreground.
@klezman @rjquillin Definitely not home made! The dish on the right is called the white tuna truffle, with a tangy, soy based sauce. We are blessed with several AYCE sushi places in the area. This is the best.
@hscottk Heard of the winery from BD, never tried. Good stuff?
@hscottk @kaolis
I’ve got a bunch of S-W, but none are in CT as a sparkling Pinot. Specifically what is the bottle?
Some of those suggested drink-by dates are well beyond my turf-line date.
@kaolis @rjquillin It’s the Willamette “sparky” but with Pinot. Not sure it’s in CT. Was a BD deal.
@kaolis I’m definitely a fan, especially at the price point. Great folks to boot.
@hscottk @kaolis Mine are all BD as well
@kaolis @rjquillin
@hscottk @kaolis tnx
Ah, the 2022 Shiba Wichern Sparkling Pinot Noir for a moment I thought it may be the NV Shiba Wichern Auxerrois Willamette Sparky which would have been varietal I’d not heard of.
@hscottk @kaolis @rjquillin Damn…should have bought that one, but already bought way too much on BD this year.
2021 Tercero Cab Franc
Simple wine, simple taco. Campo Grande abanico
@kaolis
All looks great but for the life of me I can’t figure out what the orange stuff is??
@ScottW58 Well that’s a cheese crisp but not crispy…ha! Grated cheese in hot frying pan, cook until just kind of congealed, let cool. Texture firm but still chewy. Cheese releases it’s oils into pan which one uses to warm up flour tortillas in because lovely bride wants flour which is not my preference. But they don’t suck when treated to a little hot cheese fat
@kaolis @ScottW58 That’s why grits are corn!
@kaolis
I like the way you think, adapt when needed
Some cheap Anglianico that my wife’s boss brought over.
Not bad…
You guys are above my raising. I like
Yellowtail Pinot grigio. Nuff said, bye.
@user73414054
Nothing wrong with that - drink what you like!
2011 Two Jakes Cab Franc
2012 Two Jakes Cab Franc, Roman Reserve (decanted for 13 days)
The 2012 RR had been open for 13 days by this point and was described by my friend who brought it in as “undrinkable” for days 1 through 6. At Day 13 it was drinkable, albeit oxidized and felt much much older than it was.
Compare that to the 2011 which is just a stalwart in the cellar.
2012 Castello Romitorio Il Toro (supertuscan)
@chefjess that’s my kind of night right there
2013 Saddleback Charbono w/ sloppy Joe’s, home fries and a mini-wedge.
@chipgreen
Nice chip! But I think you need some more sloppy on that Joe
@chipgreen @ScottW58 Definitely not sloppy enough! Haven’t had a Nils wine in ages, went through quite a bit of Saddleback way back and more than a few sips of Groth. Don’t recall the Charbono
@ScottW58
True that. I had the meat on Low waiting for the potatoes to finish and the sauce reduced a little more than I would have liked.
Sausage turkey tomato onion garlic and whatever I could find frittata and a really good Riesling. Life is good!
@ScottW58 looks gorgeous …assuming a frittata can be gorgeous
@kaolis @ScottW58
It can be and it is! On a par with those amazing looking pizzas you make.
2010 Foppiano Sauvignon Blanc w/Peruvian marinated chicken breast, mac’n’cheese and little round green things.
Wine was purchased on the 2012 RPM “Newbie” tour and autographed by the winemaker, a young lady from New Zealand, who setup a wonderful tasting for us. When we went back in 2014, I believe she had already moved on for whatever reason.
Nondescript boneless chicken thighs etc…
2010 Domaine de la Terre Rouge Enigma
from the '18 rpm tour
2018 Ruah Desert Wind red blend, with a chicken thigh recipe from the NYT that did not live up to what you would have expected after reading the comments section. Hot sauce and honey, what’s not to like? Or so one would think. The wine was enjoyable, moreso after the meal than during.
2013 Small and Tall Pinot Noir Rancho La Viña
Found an old bottle of mead I think I got here and it was till good, cause well, honey doesn’t spoil
/showme honey wine
@Cerridwyn I forgot, wrong forum, LOL
@karenhynes
Damn thanks for reminding me it’s Friday
@karenhynes
CT says I have 2 of the 04 & 1 of 08 Meeker, now to figure out exactly where. How is it?
@karenhynes @rc70
Likewise, kinda, I think.
Is that the Kiss Ridge?
Is it in reasonable shape?
I need to get on with those…
@rc70 @rjquillin
Wait, let me pour some more…
It is, in fact, the 2004 Kiss Ridge. Randomly stumbled across it whilst perusing the racks. I figured at 20ish yrs it was worth a taste.
On opening, it’s definitely got some musty, earthy stuff going on. After a little air, some fruit comes forward, but there are definitely predominant earthy, leathery notes. I think it’s pretty darn yummy, but needs food, for sure.
It’s that time of the year again! This is only the third time in 11 years that I’ve been fortunate enough to harvest morels right out of my back yard. This year was the most generous and I found just shy of 1 pound.
Oh, and no wine tonight. The cocktail in the photo is a Manhattan.
@kawichris650 Damn I miss my morels back in IL. There is like zero where I’m at here in SC, and if one is inland/north a bit there are a few but the season is painfully short and good luck finding a guy
2020 Stereophonic Wines Cabernet Sauvignon Sabretooth Old Vine Old Bailey Vineyard
@rjquillin How was this?
@ScottW58
I’ll need to take the @karenhynes approach
in a couple of days or so.
It was different and not exactly what I had expected; but the description kinda suggested that.
I don’t even remember what I had it with, much less details but SWMBO says I had leftover red sauce spaghetti and pizza, not an ideal pairing.
@karenhynes @rjquillin
So you don’t remember what is was like? Must have been 40 proof I guess
@karenhynes @ScottW58
After last week some of Swilly’s 40 proof would have been welcomed.
Just poured a taste, and promptly knocked it over onto the keyboard. Cleanup complete, I tried again.
It’s way too cold but I like this. A bit lighter and brighter in style, but it’s all in place. Happy I got a sixer and I’ll try to do it proper tomorrow.
Flannery hanger etc
2013 Wind Gap red blend fox hill vineyard
Campo Grande St. Louis Ribs…smoker, finished on the grill
@kaolis oohh now your talkin! Burgundy and ribs
Happy Mother’s day to all the moms out there!
It’s mother’s day so mom/the boss gets the good stuff in magnum
@ScottW58 Excellent! What’d you make her to go with it?
@klezman what else when I have all the freaking kids husbands and sisters over
@ScottW58 brisket! Nice.
Hard to follow that maggie… ha! but simple wine for simple folk…with a little duck duck duck (that almost got away from me) and some yummy ricey stuff
@kaolis That looks delightful
@kaolis I dig Drappier wines.
I should probably put some bubbly in the fridge for the mom of the house too! Too bad our duck is too frozen for dinner for tonight.
@karenhynes @ScottW58
An outstanding buy! And excepting a small pour yesterday, done in two. It generally takes me three to empty a bottle. A few hours of air in a 1/3 empty bottle.
Kept pace with the Flannery aged ribeye, but I’d not want to push it much further. Elegant and feminine, brighter red fruits with just a touch of (fruit) sweetness, fine tannins and a touch of wood with zero sediment. Way too easy to go down.
May just have case fomo as I only went in for six…
And if you’re looking for a pepper mill, the Pepper Cannon in the background absolutely cannot be beat; a cross between a Ferrari and a tank.
@rjquillin
Everything about this looks and sounds delicious.
@karenhynes @rjquillin agreed
Pepper cannon, you say? I’m still using some I got from woot ages ago.
@karenhynes @klezman
Woot? Years ago? Pretty high end for them.
@rjquillin
and that pepper cannon IMHO was one of my favorite buys ever! Stupid expensive yes but if you need to cover a big piece of meat in just a few turns invaluable! Love mine 
Thanks! Good to hear I picked up six myself (long story)
@rjquillin @ScottW58 Damn that looks righteous. Usually finish in two pours? You’re a gladiator!!
@rjquillin
Love how that ribeye is so thick that it almost obscures the corn despite the bird’s eye view.
@karenhynes @rjquillin no, the pepper grinder I have is from woot. Not the pepper cannon, which sounds impressive.
@chipgreen With thanks to Katie, Brian and Sebia
Checking in on the 2014 Saunter HM ESV. 10 years in, this is in a great place. Rich without being over the top; firm but plush tannins and just enough acid to pull it off. Cassis and dark fruits commingle nicely with a medium finish. An excellent pairing with Flannery hangers. Unmistakably new world but with a decent balance. And no rush on these. Still several years from peak imo.
@hscottk PoP…Pile of Protein!
2010 Wellington Cab with short ribs & polenta.
Ok, this wine doesn’t suck. Hits the fruitier side vs earthy side of the spectrum. Thumbs up from my lovely bride as well. Played really nice with another quick batch of pasta, marinara, spicy sausage. Or is it not marinara if there is meat in the pot? I get so confused on Italian tomato based sauce terms…
@kaolis
Oh thank God
@ScottW58 Just noticed you did the pastrami. We buzzed right through it…cardiologist on line one
Estate Sryah, t-bone steak, garlic shrimp, risotto, green beans, and salad (in order of importance, and not all pictured).
With Chicken Florentine.
Happy Wednesday!
Thanks for the reminder
2012 Wellington Cabernet Sauvignon Karren Vineyard
Maybe the greatest Anson mills creamy white grits I ever made then I added cheese
@ScottW58 when in doubt add cheese!
@ScottW58
What kind of sausage? Looks great!
@ScottW58 Grits rule! And nice bottle
@chipgreen
local butcher makes some great ones.
Pork of course
@kaolis
Yup love them, pretty sure your posts have turned a few of us So Cal boys into southern crackers
Pork chops and 2015 Turley Fredericks vineyard Zin
@klezman
I have been jonesing for a good pork chop lately. Need to scratch that itch! How did you prepare yours?
@chipgreen salt, pepper, garlic, cumin in a screaming hot carbon steel pan. Meat from trader Joe’s.
@chipgreen @klezman Depending on the chop I like a short brine. Been getting some crazy good local chops. Pricey but worth it
Ready to go. Lamb burgers
@kaolis I grabbed a bottle of this when visiting the winery. Overall impressions?
@hscottk Liked it a lot. Good depth, dark red fruit, nice acidity, touch of earth. We sucked it up in no time. As I say it’s ready, but no need to get after it. Bought a mixed case of this, the Ariane and the Colette.
Creature of habit, more pinot and more pork. Only 12 cases of this to go…ha!
@kaolis yes pork and more pork!
@karenhynes That Stewart bring back many memories!
Not quite season yet so shrimps were swimming 3 miles off SC shore yesterday afternoon, and a few NC scallops…
Cooked a duck for the wedding anniversary and opened a 1997 Calera Pinot Noir Reed. Delicious all around.
@klezman
Happy anniversary!
@kawichris650 @klezman
/giphy happy-anniversary-baby
@klezman Congrats… betting that was good eats!
@kaolis yeah, delicious all around!
These days I take a whole dick and separate the parts. Legs, wings, thighs, and some skin bits get roasted. Breasts get pan seared medium or so. The rendered fat gets saved, if course.
The wine had moments where there was prominent VA but otherwise was quite happy with it.
2019 Winesmith Tannat
2018 Winesmith Grenache
We were split on preference, but enjoyed both. Great wine @winesmith!
These wines are so different, it’s silly to choose. The Santa Cruz Mountains soil imparts a vibrant palate energy to the Grenache, which shows off an earthy, carob-like aroma from the tarweed in the vineyard that has a volatile tarry aroma that ends up on the grapes and makes this Grenache much more complex and profound that is normal for this variety. I’d say that despite its light color, it’s a very lean, masculine wine that’s disjointed in youth but comes around after a few years’ aging.
Most Tannats are beasts - tannic to a fau and requiring extensive aging. But there is something about the growing conditions at the Heringer Estate in Clarksburg that produces a round, fat, extremely feminine style that’s full of blueberry aromas and lip-smacking delicious when only a year old. This wine sold out in one day, so you were very lucky to snag some.
So both are rare, unusual expressions of their varieties.
@CorTot I’m so bad at removing bottles
@CorTot @kaolis How was the og 127?
@hscottk @kaolis Every time I open this I’m disappointed day one but rewarded on day two.
2021 WineSmith Lake County Tempranillo
lamb pile, well pile of lamb might be a better way to put it
@kaolis
Nice! How was the wine?
@ScottW58 Really good but def the New World lean to it. Juicy fruit, touch of spice, smooth (I hate that wine descriptor) as a baby’s behind.
Last night the boss wanted to go out after work so went to a place that has my favorite Coq au vin and a great bottle of Bouchard Val Villane champagne.
@ScottW58 Hey, I just made this for the first time! Ok, that looks a lot better…
@hscottk
Funny I have been planning to try and make it myself for a while but have not gotten around to it, soon!
@hscottk @ScottW58 looks great! That the French place on Ventura?
We need to pick a date still… You around next weekend?
@hscottk @klezman
I think so.
@rjquillin No wine?
@hscottk Just not in the pic.
Yesterdays leftovers, The WS Temp 'cause I didn’t have an open PN.
@rjquillin that a Costco mac and cheese? Got one of those in the fridge to cook up. Extra delicious with truffle oil on top.
@klezman Some pulled pork and cheddared pencil cob grits casserole
@rjquillin That sounds way more sophisticated
Smoked St Louis ribs and 2006 Twisted Oak Petite Sirah. Deliciousness.
My middle daughter got her masters degree on Friday so we took everybody to Bacharis for dinner. She was the one kid that was like me and just barely graduated high school, who knew
@ScottW58 mazal tov to her!
@ScottW58
Congrats! I hope she lands her dream job, whatever that may be.
Made some chicken Tinga tacos with a beautiful rose that really has some nice complexity!
Went to a local restaurant for happy hour and dinner. I got fried salmon nuggets with a soy/ginger dipping sauce and a glass of Shooting Star Chardonnay. Wifey also got the Chard, along with chicken lettuce wraps. The apps were free with a drink!
Onto dinner… we ordered a bottle of Groth Sauvignon Blanc. Had smoked gouda and potato pierogies as an appetizer. My entree was lobster carbonara. My LW got a pesto/balsamic flatbread pizza. Finished the wine but have some tasty leftovers for lunch today!
@chipgreen
Nice!
@chipgreen that carbonara looks really saucy (and tasty)… They use cream?
@klezman
It was a “white wine asiago cream sauce” according to the menu.
@chipgreen yum
Okay I did it cooked up the Campo grande Iberico shoulder and it’s real and fantastic
final part of the cookies a 400 degree hot oil bath to crisp up the skin/fat. Good night Irene!
@ScottW58 I need to buy a ticket for the red-eye, stat!
@InFrom
Haha you better hurry this is going to be gone fast! But yeah I would cook another one for you
@InFrom @ScottW58 just got back from the Tercero wine dinner but this still made me drool.
@ScottW58 I knew this was coming up…noticed you were seeking advice. I’d love to try but that’s a big chunk for two!
@kaolis
you don’t have a freezer?!?!
Man up Kaolis
Happy Wednesday!
@kawichris650
Why can I not remember Wednesday?
Finishing off the '12 Karren from last week,
thanks to the reminder that is.
The Wellington went dry, so
de Négoce Cabernet Sauvignon OG N.211
that was close by.
What a contrast
@chefjess Always a joy to see the lineup. Living vicariously.
@chefjess @msten one hell of a line up!
@jmdavidson1 I have close to a case of that wine, plus a lone 2014 Syrah (and a few Isa). That day is coming for me as well.
@jmdavidson1 I got a few left, lots of isa left too, we ordered a couple of cases at their last offer for BD.
Opened a 2014 tercero Grenache for some visiting family. I’m still not (and maybe never will) smelling or tasting much, but other pronounced it as being very good.
@kaolis just took delivery of the 2019 Doussot. Bottles won’t fit anywhere!
MR ribeye and a rosti made with leftover fat from the Iberico shoulder
green stuff was involved.
@ScottW58 throwing out that fat would be a crime, eh?
@ScottW58 Double yum
Last night was the Tercero winemaker dinner with Larry at Rustic Kitchen. Great stuff all around!
Tonight, pork chops with 2011 Bedrock Pagani Ranch Heritage
@kaolis That sheet looks tasty
@rjquillin How is that drinking? I have a 91, which for no reason have been holding on to.
@jmdavidson1 @rjquillin I have a 2014 and was thinking the same thing.
@rjquillin
I’m kicking myself for never getting any Corison back on the old site.
@jmdavidson1 I think this is the first cork I’ve pulled on any these, and it’s drinking like I’d expect for a 29 year old Corison. Improved after a ~4 hr decant. Showing some age, still has nice fruit and sweet resolved tannins, but also time to consider pulling corks on some additional bottles.
And now very empty.
Went well with the Flannery and sides.
@rjquillin Never had a Corison, but this reminds me I have one bottle, I think, somewhere, maybe a mag…but where is it? hmmmm
Flannery looks yum
@kaolis @rjquillin so after testing should we be stocking up?
@kaolis @klezman I’d have a bottle to two for the next few to five years
@jmdavidson1 Nice combo!
My daughter and family are visiting this weekend. Her husband brought along a prime rib roast, which I cooked on the grill (“charcoal chain” with mesquite chunks). Turned out beautiful. Pulled out a 2018 Pedroncelli Cabernet.
The usual trilogy, Flannery dry aged hanger
Last night with Scott. Also Wagyu beef, asparagus, agnolotti, and corn on the cob.
2002 Robert Hunter Blanc de Noirs
w/ grilled Nathan’s Famous dogs on brioche buns to make it boujee and Stadium Mustard to make it homey. Side of air fried Smiley Faces and Rainbow carrots.
Happy Memorial Day, thanks to all who served!
@chipgreen Looking good…but somehow those carrots seem out of place…ha!
@chipgreen @kaolis
Nope in a perfect place somewhere off to the side
Wellington weekend! 2013 Sonoma cab with Flannery NY strip, reverse sear, and Boursin creamed spinach. This is a delightful aged cab in its prime. Can’t see this getting any better. Drink ‘em if you got ‘em!
Happy Memorial Day!
Brat burger…ya know you’re old when the burger has no bun…
@kaolis
I thought the cheese was the bun
@chipgreen @kaolis yes, that’s a great way to do it
No greens in sight
@rjquillin crab cake?
@klezman crab stuffed portabellas
@rjquillin I had the 2016 Ocelli Columbia Valley Grenache last night - very enjoyable! Also have some of the 2015. What vintage was your bottle?
@ctmariner
This was the '14 and it went well.
Flannery lamb riblets and 2013 Ca’Rozzeria Barolo Tre Communi
@angrywine Back to being old…I remember when this was affordable
@angrywine @kaolis
funny tho a number of years ago I was offered a friend’s allocation sadly the cheapest of the 3 bottles was 2k and the boss first laughed at me then threatened divorce so I guess I will never try one 
I don’t
@angrywine @kaolis @ScottW58 I went to website and saw that many bottles are noted “OWC”. Does that mean if I want to buy, I don’t have to get a bank loan because the Owner Will Carry?
@angrywine @davirom @kaolis
load up while you can!
Nope it means you will have to pay more because of the Original Wood Case they will ship your wines in sorry
@rjquillin
At first glance this post might seem perfectly normal, but I’m beginning to wonder if it might be a bot.
Sisters came over for memorial Day and we did some damage. No food pics cause I was hungry!
Spicy Dan Dan Mian tonight, no wine
@klezman Had a very refreshing sour ale with our Szechuan dinner the other night.
@InFrom that’d be a tasty pairing.
We’re also on the 1/7 reduction of wine consumption plan and Tuesday is the night
@InFrom @klezman
what is this 1/7 reduction you speak of
2011 Louis Latour Saint Véran Les Deux Moulins
2013 Hall Darwin Syrah…
With Tube Steaks.
@FritzCat How was it?
@kaolis Very good. Mrs. Cat is the Syrah fan, and she loved it…said it was “smooth”. I thought it had some noticeable tannins, and wouldn’t call it smooth. Opaque, rather complex, less sediment than I expected. Checks inventory; 6 left, no hurry.
Happy Wednesday!
It’s a good one!
finishing off from the 23rd
de Négoce 2019 Cabernet Sauvignon OG N.211
that held up quite nicely, and improved, just recorked in the fridge.
Lunch:
2018 Pedroncelli Mother Clone Zin
2011 Two Jakes Cab Franc
Taco night, with a 2002 Carini Cab Sauv - Oakville
@chipgreen
Love taco night!
@chipgreen @ScottW58
I thought that may be UC bottle.
Still available from the winery; $100
@rjquillin @ScottW58
Yeah, early UC purchase for $80 in 2014. Apparently a one-off, as no other vintages listed in CT. Only 165 cases produced. Very nice after an hour decant.
With a can of Nola’s fatty tuna belly wow!
Last night and tonight: 2016 Bougetz Jovana
This stuff is really good!
Taco Thursday
Burgers had some leftover ground pork so combined with burger meat topped with grated Gruyere and damn!
@ScottW58 Hey I know that wine!
@kaolis
Ha! Well if you love it you’re welcome and if you hate it sorry about that
@ScottW58 Thanks are in order, tasty
Really nice bottle.
@msten I tried to open one of those tonight but I couldn’t find them.
2020 Peachy canyon zin mustard vineyard
2019 shale oak Albariño
@kaolis That all looks mighty tasty. Don’t forget though…
@kaolis so, how’s the Keenan? Just received mine.
@kaolis fantastic legs
@InFrom hey hey my my…this was a May bottle
@rjquillin Fresh ff the UPS truck here too. Lean but not mean. The rats were pretty spot on. Nice bottle.
Last night was 2017 Tercero Carignane as reported in the offer forum. Wasn’t intended to be paired with food, which ended up being Indian.
Flannery lamb, so I saw a post on the WB board how a someone cooked his in a combi oven yes I have one of those
cooked at 140 degrees until center was 125 then cranked up to 480 and roasted until temp was 135. Good Lord perfect pink from edge to edge and the fat perfectly rendered. Very happy!
@ScottW58
It’s June now,
quit livin’ in the past.
@rjquillin
How would I know I’m retired )
@ScottW58 Looks perfect. What’s the glass?
@rjquillin @ScottW58 Every day’s a holiday!
@kaolis
??
@ScottW58 that oven looks like it does a great job! We’re thinking of replacing our toaster oven and can’t find anything that seems like it’s worthwhile. Which one is this?
@klezman
https://anovaculinary.com/products/anova-precision-oven
Pretty much made the sous vide in water obsolete. One of my better purchases.
@ScottW58 The stem… The Wine Forum?
@kaolis
Oh yeah, Grassel sent an email saying they had leftover glasses with company logo’s they were selling for cheap so I picked up 4 of the Pinot glasses.
@kaolis @ScottW58 something like that comes along again let us know! That might convince us to upgrade our glassware.
@klezman @ScottW58 Scott, Our son just gifted us with an immersion cooker. We procrastinated on buying the Anova long enough to avoid their switch to a subscription model. What do you make of that?
Subscription model? Well I think free is great!
@ScottW58 Link
@davirom
Ahhh for my combi oven I would definitely pay the $10 a year, it’s fantastic! It sets time, temps, steam etc etc. I don’t think I would for the water circulator because I only ever used it for a couple things which you can find online. Needless to say it says I’m grandfathered in so does not affect me. Show us what you cook
@ScottW58
@davirom @ScottW58
Used to have the app installed, but nuked it when the sous vide stick died years ago. They don’t know me anymore. Don’t much care either, just another vampire expense imo.
@davirom @rjquillin @ScottW58 yet more enshittification.
I’ve been thinking of a combi oven but not if I have to pay rent on it.
@davirom @klezman @rjquillin
$10 a year is rent lol.