Opened a 2019 Beau Vigne Cabernet Sauvignon Cult and passed on it while ending up with something red in the fridge … that was far better than the Cult
@klezman said Sunday at 12:26am ET
that cult might need a long time to let the fruit come into balance?
Took me awhile to get back to this, but after three days uncorked, and a few additional still in the fridge, tonight it was a decent pour. Nothing to really remember with some of the leftover hangars and trimmings, but at least not the fruit pop it was last week.
@CorTot@kaolis I see a couple of offers on the Woot forum – in this one, it seems that the payment system changed mid-offer, and the winery scrambled to make sure that people who were shut out could still buy. The good old days.
@InFrom@kaolis inspiration vineyards is a tiny winery that was a great wine.woot partner pre-Amazon purchase. Jon the owner was always very engaging and knowledgeable.
This particular wine came from Grocery outlet though. $9 a btl is a far cry from the winery’s $50 per bottle so I bought a bunch that I need to work down.
The wine is doing great but I’m not gonna hold these more than a couple more years.
@CorTot@kaolis Yes, the D’Ontspille le Black Pinot was made by David Noyes. That was the best Woot Cellars wine ever…with a couple close seconds from Ty with Blitzen, the first Vinito del Finito (Wellington), and the Toothsteijn Cab Franc.
@ScottW58 I’m pretty easy to please. Nice cut of acid/citrus but plenty of body to go along with it. Might have one more if so will sit on it for a bit.
Morgan Wagyu chunks, not sure what it is with Morgan but of the two times I’ve purchased BD offers I’ve yet to find anything satisfying; always chewy, and pricy.
The Kendric made up for them.
@rjquillin Interesting…I’ve always enjoyed the cubes. And while I haven’t explored a lot of the cuts I’m a regular buyer of the striploins, one of the finest steaks out there my humble
@davirom@kaolis@rjquillin I have to agree the regular cubes are my least favorite, the tenderloin tips are rocking good! I do love striploins and the steaks but the standing rib roast and the Picanha are maybe the best meat I have ever put in my mouth!
@chipgreen No. We were with my brother and SIL. They dictated alot of what we did and where we went. Last time we make that mistake. On our way back to chi. I’ll update the thread when I get back.
We had this the other night with various leftovers. Cheese quesadillas, corn on the cob, half of a turkey wrap and an egg roll. Last bottle of one of the wines we served at our wedding reception in 2016. Holding up surprisingly well.
@chipgreen We’ve got our 10th anniversary coming up so we’ll probably polish off the last bottle of 2013 Wellington Duchess that we served. Maybe a bottle of Harvest Moon also.
@chipgreen@ScottW58 That looks delicious. Heitz makes a Trailside Vineyard, or made one. Looks like maybe Heitz no longer sources and this is a new endeavor?
@chipgreen@ScottW58 duck is a bit of work but it’s easy.
We buy whole duck from the Chinese grocery. Then I separate the breasts and bone them. They get seared properly.
The rest get roasted. And they’re pretty resilient to timing, so it’s less stressful than something like a chicken where it turns into sawdust of you overcook it.
@chipgreen@kaolis
Correct, Jeremy Seysses (Dujac) and another guy decided they wanted to make Napa cab. So because I have more money than brains I decided I would try the first offering. Tight as hell but I think it will be great?
@chipgreen It turned out to be a fine pairing. The wine is dry and not heavily fruity, a little tart – I’d opened it to have with red-sauce pasta the night before. Ordinarily I’d want something a little richer and sweeter with roast chicken thighs and caramelized veg, but this dish was finished with lemon juice and capers (which made it very very yum), so having a slightly acidic wine worked.
I grilled some steaks from Costco last night for dinner (forgot to take a photo). Some enablers here convinced me to make fondant potatoes and man are those good! Dessert was a lemon raspberry bundt cake (also from Costco).
Lunch at our local Italian BYO. This NV Noceto was an excellent table wine and accompaniment for the meal. It blows grocery store wines out of the water and at half the cost.
Not sure what HOF is, these came from GO back Jan '18. Reviews are not pretty, perhaps I should put a bag over it so others aren’t offended, but imo, it’s doing quite well. My preferences tend away from consuming recent BdX/CS vintages, and not much think about them until 10+ or so.
@kawichris650 You inspired me to open a Revelry tonight. No prime rib, unfortunately. It’s still drinking quite well, isn’t it? The cork was shot, though. Corkscrew drilled a hole right down the middle of it.
Anyways it’s been a while since I smoked some dino ribs with coleslaw (not pictured because my AI could not make it look good) coffee chili rub man I’m loving this stuff! So tender and juicy you don’t even need teeth!
2007 Leo Joseph Cabernet Sauvignon Lilian’s Lawrence Harrison Vineyards
Been a while since I opened a bottle, unfortunately. Should be good with tritip!
@ScottW58 Wine is tasty, no hurry to get on it but in a nice place, a glass or so left for tonight. After first sip I got a “oh this is really good” from lovely bride.
2016 Agricosimo Pecorino Natura & Passione Colline Teatine IGT
A new variety for me. Simple, but tasty; it was salad night here when I got home for some reason I don’t comprehend
Tenth wedding anniversary!
Flannery Jorge steak, red wine TBD, rösti, some sort of vegetable, and 2008 Beringer Nightingale that was supposed to have been served at the wedding but they forgot.
@kaolis@ScottW58@davirom Thanks guys!
For the red I decided to open the same thing we opened 5 years ago: 2005 Lookout Ridge Cabernet Sauvignon Cathy Corison Kronos Vineyard
@jmdavidson1@klezman
Congrats! I remember picking up that vertical of Nightingale on the tour. Last minute opportunity at Beringer as RJ was trying to herd us back onto the bus.
Smoked the Mangalitsa pork brisket with pilaf and green stuff, I have no words other than smoke one or bake one just do it! Oh and a nice champagne with cutting acid
@FritzCat Had the 2012 Inkblot Petite Verdot last night…yes, a pelvis. Similarly delicious. Have a 2012 Cab Franc that will be consumed soon. Several others (the pure sins) too.
@chipgreen@davirom@rjquillin I split with a neighbor. He’s had on display in sunlight for the last 20 years. No, we did not open it, it has become a decorative accessory. I thought it was good for a smile and a chuckle.
@chipgreen@davirom@msten@rjquillin We’ve got 3 or 4 of those left. I recognised the bottle immediately! One of these days we’ll open one and report back.
Well, we weren’t planning to open a magnum of Victory this weekend… But this is NOT what you want to see when perusing the cellar
We have 2 magnums of 2006, and funny enough the other shipped from WW with a 2001 and the 2nd bottle was heat damaged… Maybe we have 2 bad 2006s! That one is in an off-site storage facility so it’s probably time to check up on them. Oh well, hopefully it’s not too oxidized! I’ll report back either way
@rjquillin hopefully so! I don’t think it has been leaking for long. Curiously the capsule swelled from fluid buildup, but all the fluid was clear… Either way, we haven’t opened a 2006 Victory since before COVID, probably time to check how they are doing!
@msten@rjquillin that’s good to hear! We had 2 bottles of 2012 Estate Syrah which were leaking, one was oxidized and undrinkable, the other only minority impacted. We did get a Wellington magnum in a previous mystery case which has been leaking for awhile (also a syrah haha), and it was good but you could tell it was slightly oxidized. Fingers crossed this one is still good! It hadn’t started dripping yet so I have faith!
Been busy busy, not too much exciting food and wine, daughter, son-in-law and their two tripod shepherds were around for a long weekend and neither doing any alcohol these days… Anyway, maybe not as pretty as that pork, but Morgan Ranch strips look pretty dang good too au naturel…ha! With OG N.69…!
rjquillin said Sunday
Took me awhile to get back to this, but after three days uncorked, and a few additional still in the fridge, tonight it was a decent pour. Nothing to really remember with some of the leftover hangars and trimmings, but at least not the fruit pop it was last week.
Parbake from up the road
@CorTot Wasn’t there some woot pinot from Inspiration?
@CorTot @kaolis I remember a mix.
@CorTot @kaolis I see a couple of offers on the Woot forum – in this one, it seems that the payment system changed mid-offer, and the winery scrambled to make sure that people who were shut out could still buy. The good old days.
@kaolis I think that was crafted by David Noyes who was Wellingtons assistant winemaker.
@InFrom @kaolis inspiration vineyards is a tiny winery that was a great wine.woot partner pre-Amazon purchase. Jon the owner was always very engaging and knowledgeable.
This particular wine came from Grocery outlet though. $9 a btl is a far cry from the winery’s $50 per bottle so I bought a bunch that I need to work down.
The wine is doing great but I’m not gonna hold these more than a couple more years.
@CorTot @kaolis Yes, the D’Ontspille le Black Pinot was made by David Noyes. That was the best Woot Cellars wine ever…with a couple close seconds from Ty with Blitzen, the first Vinito del Finito (Wellington), and the Toothsteijn Cab Franc.
'17 on the vino…
@kaolis
Man Bouchard makes a whole lot of different wines! How is that one? Food looks delicious
@ScottW58 I’m pretty easy to please. Nice cut of acid/citrus but plenty of body to go along with it. Might have one more if so will sit on it for a bit.
@kaolis I need to make something like that to go with a nice bottle or two of white Burg that I’ve got waiting in the queue. Good idea!
@klezman nice match for sure
With assorted takeout barbecue-esque items.
Gard CS with Shepherds pie.
Morgan Wagyu chunks, not sure what it is with Morgan but of the two times I’ve purchased BD offers I’ve yet to find anything satisfying; always chewy, and pricy.
The Kendric made up for them.
@rjquillin Interesting…I’ve always enjoyed the cubes. And while I haven’t explored a lot of the cuts I’m a regular buyer of the striploins, one of the finest steaks out there my humble
@rjquillin Agree on the MR in general. We prefer to cube hangers for kabobs.
@davirom @kaolis
Yeah, I’d like to like them, but…
@davirom @kaolis @rjquillin I have to agree the regular cubes are my least favorite, the tenderloin tips are rocking good! I do love striploins and the steaks but the standing rib roast and the Picanha are maybe the best meat I have ever put in my mouth!
@jmdavidson1 Nice used to love the
Chaleur, how was it?
@jmdavidson1
Did you hit Dusted Valley?
@chipgreen No. We were with my brother and SIL. They dictated alot of what we did and where we went. Last time we make that mistake. On our way back to chi. I’ll update the thread when I get back.
Sake and Japanese whisky. And sushi. Good stuff all around.
@klezman I need to expand my horizons
@kaolis be sure to try some namazake if/when you do. Keeps so much more of the aromatics!
Scored a few more claws, mystery meat from bottom of freezer probably should have stayed a mystery…
Some enabler here made me get some Mangalitsa chops (oh man!) and other stuff.
@ScottW58 So that makes two enablers, gots to try them chops… how’s the vino, a baby I assume…and your “stuff” looks tasty as well
@kaolis
Yes still young, the tannin still a bit sticky but very delicious! These chops tho will make you believe in God
@kaolis @ScottW58 better than Campo Grande?
@ScottW58 Those Yorkshire Puddings look unbelievably good!
@kaolis @klezman
Not sure they can compare, CG does not sell pork chops and different pig. That being said I will happily eat both.
@klezman @ScottW58 That was going to be my guess, same animal but different animals. Which reminds me I have a CG four rib rack in the freezer
@kaolis @klezman always a good choice
If only to put May back on top of April…
We had this the other night with various leftovers. Cheese quesadillas, corn on the cob, half of a turkey wrap and an egg roll. Last bottle of one of the wines we served at our wedding reception in 2016. Holding up surprisingly well.
@chipgreen We’ve got our 10th anniversary coming up so we’ll probably polish off the last bottle of 2013 Wellington Duchess that we served. Maybe a bottle of Harvest Moon also.
@klezman
Happy early Anniversary!
@chipgreen @klezman Congrats! and that’s quite the buffet
Well def bringing up the rear in pork chop wars…a lowly Duroc (it rendered most of that fat) tossed on the grill with stuff
@kaolis
Duroc is great imho. Had some in Oregon on our last trip.
Cheese & crackers with Goat Bubbles on the deck.
@chipgreen where the hell have you been Chip? Nice spreads all around, your friends are lucky to have you
@chipgreen How are the Goat Bubbles? K&L is blowing some out…
@klezman
Very enjoyable, especially with the food.
Wednesday night sounds like a good night for Confit duck and cheesy polenta and a new wine I wanted to try
@ScottW58
Looks great! I have been meaning to make some polenta. Maybe someday I will graduate to duck.
@chipgreen @ScottW58 That looks delicious. Heitz makes a Trailside Vineyard, or made one. Looks like maybe Heitz no longer sources and this is a new endeavor?
@chipgreen @ScottW58 duck is a bit of work but it’s easy.
We buy whole duck from the Chinese grocery. Then I separate the breasts and bone them. They get seared properly.
The rest get roasted. And they’re pretty resilient to timing, so it’s less stressful than something like a chicken where it turns into sawdust of you overcook it.
@chipgreen @kaolis
Correct, Jeremy Seysses (Dujac) and another guy decided they wanted to make Napa cab. So because I have more money than brains I decided I would try the first offering. Tight as hell but I think it will be great?
Monday night. Welcome white, toasting wine, three blind flights (right bank/left bank), dessert wine. Chicken mole, tenderloin, and cheese course
@chefjess Love the Chateau Gloria!
Finished up a 2022 Prima Materia Barbera from BD, and tried out a chicken thigh recipe from the NYT. It was a winner, winner.
@InFrom
Looks so savory!
How was the pairing with Barbera?
@chipgreen @InFrom Does look tasty
@chipgreen It turned out to be a fine pairing. The wine is dry and not heavily fruity, a little tart – I’d opened it to have with red-sauce pasta the night before. Ordinarily I’d want something a little richer and sweeter with roast chicken thighs and caramelized veg, but this dish was finished with lemon juice and capers (which made it very very yum), so having a slightly acidic wine worked.
I grilled some steaks from Costco last night for dinner (forgot to take a photo). Some enablers here convinced me to make fondant potatoes and man are those good!
Dessert was a lemon raspberry bundt cake (also from Costco).
@kawichris650
Lol well done!
@kawichris650 @ScottW58 fondant or bust!
J Dusi…The other brother red blend with baked ziti…very nice!
@msten
Wow were you part of the Viticole club to get that?
@ScottW58 Sadly no. BD2024 Monopole offer. A couple cases unearthed at Walter Scott
I don’t think I have ever had back to back posts on this thread before.
Lunch at our local Italian BYO. This NV Noceto was an excellent table wine and accompaniment for the meal. It blows grocery store wines out of the water and at half the cost.
Happy Mothers Day everyone!
Rose champagne. Welcoming wine from the Ritz Paris. No, I’ve never been.
2010 Blakeslee Vineyard Estate Pinot Noir
Willamette Valley, Chehalem Mountains
2008 Ardente Estate Winery Cabernet Sauvignon Select Reserve
yum
@rjquillin those were HOF purchases. Right Fred, wherever you are?
@kainc Cab said Fred!
Not sure what HOF is, these came from GO back Jan '18. Reviews are not pretty, perhaps I should put a bag over it so others aren’t offended, but imo, it’s doing quite well. My preferences tend away from consuming recent BdX/CS vintages, and not much think about them until 10+ or so.
@rjquillin HOF = Hall of Fame
@jmdavidson1 that looks tasty… Only eight million different grapes grown in Italy and just got introduced to a new one
@kaolis It’s an old grape that is seeing a renewed interest. Kind of between a chard and a SB. Goes well with seafood.
Happy Wednesday! (I think this counts.)
With prime rib for dinner.
@kawichris650 Splendid! I’d like a nice, rare slice, please. I can provide my own Revelry.
@InFrom @kawichris650 hell yeah!
@InFrom
How’s this look?
@kawichris650 Perfect. Stand by for my fax number.
@InFrom @kawichris650 lol I could eat that every day and Sunday!
@InFrom @kawichris650 @ScottW58 twice a day
@kawichris650 You inspired me to open a Revelry tonight. No prime rib, unfortunately. It’s still drinking quite well, isn’t it? The cork was shot, though. Corkscrew drilled a hole right down the middle of it.
Patty of the week, lamb, demi, chevre, picked the red leaf today…well kind of…basically it’s all photoshopped and AI generated…
@kaolis
What the hell do you have against bread
@ScottW58 sometimes it just gets in the way, and trust me, we get our bread fill here
Anyways it’s been a while since I smoked some dino ribs with coleslaw (not pictured because my AI could not make it look good)
coffee chili rub man I’m loving this stuff! So tender and juicy you don’t even need teeth!
@ScottW58 Damn that looks good… too bad it’s all fake…what’s birding in the background?
@kaolis
No clue the boss decorates the house
@ScottW58 well someone has good taste
@ScottW58
Yum! Beef ribs > pork ribs, IMHO.
Well this should be fun! Update in a few days
@ScottW58 Call me if you need help!
@klezman @ScottW58 ditto!
2007 Leo Joseph Cabernet Sauvignon Lilian’s Lawrence Harrison Vineyards
Been a while since I opened a bottle, unfortunately. Should be good with tritip!
Lamb, Anson Mills Pencil Cob Grits…
@kaolis
How is that VR doing? Lamb yum!
@ScottW58 Wine is tasty, no hurry to get on it but in a nice place, a glass or so left for tonight. After first sip I got a “oh this is really good” from lovely bride.
@ScottW58 A little deeper and more serious today
2016 Agricosimo Pecorino Natura & Passione Colline Teatine IGT
A new variety for me. Simple, but tasty; it was salad night here when I got home for some reason I don’t comprehend
@rjquillin Was the wine a little sheepy?
@kaolis @rjquillin groan
That’s actually my Italian colleague’s favourite grape.
Tenth wedding anniversary!
Flannery Jorge steak, red wine TBD, rösti, some sort of vegetable, and 2008 Beringer Nightingale that was supposed to have been served at the wedding but they forgot.
@klezman Happy Happy. Been awhile, the Nightingale was always a nice drink
@klezman Happy 10th! Remember to drink one to grow on!
@klezman congrats!
@kaolis @ScottW58 @davirom Thanks guys!
For the red I decided to open the same thing we opened 5 years ago: 2005 Lookout Ridge Cabernet Sauvignon Cathy Corison Kronos Vineyard
@klezman congrats
Seems like it was not that long ago we were on the RPM tour together (pre-marriage at the time for you two).
@jmdavidson1 Yeah, time flies, eh?
@jmdavidson1 @klezman
Congrats! I remember picking up that vertical of Nightingale on the tour. Last minute opportunity at Beringer as RJ was trying to herd us back onto the bus.
@chipgreen @jmdavidson1 ours was a case purchase on one of the winery direct sales. $10/bottle or something equally silly cheap.
Smoked the Mangalitsa pork brisket with pilaf and green stuff, I have no words other than smoke one or bake one just do it! Oh and a nice champagne with cutting acid
@ScottW58
Yum!!! Now who’s the enabler?
Smoked pork shoulder with the Syrah, salmon with the Pinot. Saving the Italian made red for another day.
[1]:
OK, I’ll say it; They all look like a pelvis to me.
The wine: 2013 Inkblot Cab Franc.
I think you’ve gotta be patient with Cab Franc.
@FritzCat Had the 2012 Inkblot Petite Verdot last night…yes, a pelvis. Similarly delicious. Have a 2012 Cab Franc that will be consumed soon. Several others (the pure sins) too.
Mangalitsa brisket slices with Asian mustard greens is a yes!
Happy Wednesday! With pork tenderloin for dinner.
Late dinner here
2013 Wellington Sarlo PV
Im way behind on posting. Wed night wine dinner from a few weeks ago
Here’s one from the way back machine. Anyone recall this one?
@msten Shadow Canyon Cellars Late Harvest Paeonia Bien Nacido Vineyard?
@davirom We have a winner!! Well done.
@davirom @msten
January, 2008
Still have one as well if it’s the 2004
@davirom @rjquillin 2004.
@davirom @msten @rjquillin
I also have one. It’s looking awfully dark. Did you drink it?
@chipgreen @davirom @rjquillin I split with a neighbor. He’s had on display in sunlight for the last 20 years. No, we did not open it, it has become a decorative accessory. I thought it was good for a smile and a chuckle.
@chipgreen @davirom @msten @rjquillin We’ve got 3 or 4 of those left. I recognised the bottle immediately! One of these days we’ll open one and report back.
Well, we weren’t planning to open a magnum of Victory this weekend… But this is NOT what you want to see when perusing the cellar
We have 2 magnums of 2006, and funny enough the other shipped from WW with a 2001 and the 2nd bottle was heat damaged… Maybe we have 2 bad 2006s! That one is in an off-site storage facility so it’s probably time to check up on them. Oh well, hopefully it’s not too oxidized! I’ll report back either way
@knlprez Eeek!
I’ve got a few mags of those somewhere in the cellar as well; none yet opened.
Hoping the report is uneventful
@rjquillin hopefully so! I don’t think it has been leaking for long. Curiously the capsule swelled from fluid buildup, but all the fluid was clear… Either way, we haven’t opened a 2006 Victory since before COVID, probably time to check how they are doing!
@knlprez @rjquillin I found a similarly affected 750 of 08 Victory recently which fortunately drank fine.
@msten @rjquillin that’s good to hear! We had 2 bottles of 2012 Estate Syrah which were leaking, one was oxidized and undrinkable, the other only minority impacted. We did get a Wellington magnum in a previous mystery case which has been leaking for awhile (also a syrah haha), and it was good but you could tell it was slightly oxidized. Fingers crossed this one is still good! It hadn’t started dripping yet so I have faith!
You know you’re VIP when you’re offered off the menu toro. It was like butter. The wine wasn’t so bad either. Wish I had more.
@FritzCat Wineclub!
@FritzCat @msten
He has an artillery shell in his mouth lol.
@FritzCat @msten
There is no such thing as Wine Club.
@chipgreen @msten The first rule of Wine Club…
@CorTot
I still have some of those from our split.
How are they doing?
2021 Bolt To Pinot Noir Santa Rita Hills
Terrabianca Tuesday, with bucatini and cheesy garlic bread.
@chipgreen I used to drink gallons of that…how was the '07?
From a WS mystery case, I think
2011 Two Jakes of Diamonds Merlot
That 16% Zin just ain’t doing it for me anymore.
@FritzCat
Time for a Hairy Buffalo party! Or as some people call it, Jungle Juice. Or as even fewer people call it, Wapatula.
@FritzCat Be careful.
@msten Actually, I’m planning to make some Lemoncello and other Citrus as well.
I have a 2001 Esoterica Petite Sirah. I’m a bit frightened to open it. Any ideas?
@jrbw3
Do you have an Ah So wine opener?
@chipgreen @jrbw3
That should be quite tasty
@chipgreen I do. I know I’m going to need that for the 199x Wellington that I have and the mystery Italian Barolo too.
Sometimes things are so pretty in it’s natural state no need to take a pic cooked
@ScottW58 More Mangalitsa?
@kaolis
You can never have too much.
@kaolis @kawichris650
What he said!
Continuing the wedding-themed wine - time to open the second last bottle of this one we served: 2009 Harvest Moon Zinfandel Russian River Valley
Been busy busy, not too much exciting food and wine, daughter, son-in-law and their two tripod shepherds were around for a long weekend and neither doing any alcohol these days… Anyway, maybe not as pretty as that pork, but Morgan Ranch strips look pretty dang good too au naturel…ha! With OG N.69…!
tossed a generic pork tenderloin on the grill…
annnd what’s that blob of cr*p you ask? Meatloaf!
(hope I didn’t take up too much bandwidth)
@kaolis
“Hope I didn’t take up too much bandwith” glad you did lol. Damn nice looking strips! Seems like you cooked plenty of food to me
@kaolis Those strips look nicer than any pork I’ve ever seen. Although I’ve still not tried either the Spanish stuff or Mangalitsa.