The 2012 Meek’s Zin I had last week was very tart/sour right out of the gate. So much so that it was almost un-drinkable (which is a first for me) but I persevered and finished it. Not sure if it was just a flawed bottle, or if that’s to be expected with the other 2012 Meek’s Zins. The 2009 Estate Zin tonight was on point though.
Finishing up a 2011 Wellington SV Estate Syrah opened at least a week ago, and a WineSmith 2022 SCM Grenache with the color saturation of a light PN or a dark Rosé. Could be a Bates but the sticker lacks a clue.
Finished the 2013 Wellington cab HD with another Flannery filet tail. Did a reverse sear this time and came out much better. Might have restored my faith in filet. It’s not ribeye, but pretty darn good tonight.
@rjquillin it is hard to read, GO had a dump of wines from Shale Oaks Paso Robles so I picked a few to try, the red blend is very kitchen sinky and the white 70/30 Viognier/Grenache blanc.
The white was good, the red is 16.2% and showing it.
I also bought a 2017 Grenache that looked quite good.
Ha! That’s actually a pano shot. You can expand the pic without it getting grainy, at least on iPhone. My original pic was tiny and unreadable. That G3 was fantastic. The Chambertin was lovely. Tondonia Reserva was a huge success.
Roasting a rack of lamb right now, some delicata squash, and pan roasting chanterelles.
Finished a rosemary mead from Baltimore and just opened a 1999 Ravenswood Cabernet Franc, Sonoma County. Joel listed the vineyards and percentages on the back - it’s got seriously good grapes going in and it shows.
Muscardini Monday with a dish inspired by my late Father’s 55 year old recipe, Scott W’s love of tube steaks and a 28-pack of Hebrew National beef franks for 99 cents at Costco.
When I was a kid, my parents would occasionally host parties in our basement. Whenever they did, my Dad would make his famous “Wieners a la Sauce Tamale”.
He would cut hot dogs into 1" pieces and cook them in a saucepan with 50% ketchup and 50% BBQ sauce (Open Pit because, didn’t everybody use Open Pit back then?).
That’s all there was to his fancy sounding concoction. I thought it was the greatest thing in the World. My updated version adds taco sauce to the mix and changes the ratio. I went with 50% BBQ sauce, 25% ketchup and 25% taco sauce. Then I kitchen sinked it, adding a bit of HP Sauce (a malt vinegar based brown sauce), Stadium mustard (a brown mustard that has been a fixture at Cleveland sporting events for decades), Wolberg’s Roasted Chipotle Mayo and Hoppin’ Frog’s “Frosted Frog Christmas Ale” infused hot sauce.
Cooked over low heat, stirring frequently until the sauce became more like a glaze.
@chipgreen@kawichris650@ScottW58 Wow, now that’s a recipe! It’s why I suck at pasta and dough, no discipline.
And heck I still use Open Pit. A little 180 from your recipe, but back when we hosted Thanksgiving, come one come all, I always had a pot of Li’l Smokies simmering in nothing but Open Pit. Everyone always wanted the recipe
Tasting with Joel and Morgan last night. My favorites included the 2021 Teldeschi O&F, 2017 Evangelho Heritage, and 2020 Bien Nacido Syrah. There was also a 2009 Ravenswood Dickerson which was just past peak but still enjoyable. Great night!
Ok, so way way too many pics of a meh burger… but I’m watching my Chicago Bears, so suffer along with me.
It’s a variation on a Giada recipe, lamb burger (I’m 75 lamb, 25 beef from up the road) with a little egg/milk/panko/pecorino, wrapped in prosciutto, then topped with a mater slice and goat cheese. Final product another hidden patty…ha!
Got me thinking about tube steaks so grilled some German garlic bologna and dogs with baked beans and fried onions oh and pickled jalapenos count as green stuff yum grilled bologna and tube steaks really work!
From the gathering (and i’ll probably cross post there too) :
1996 York Creek Meritage
2015 Sanford Brut Cuvee
2017 Pedroncelli Rose of Zinfandel
2017 Double Canyon Red Wine, Ciel du Cheval (hidden in that picture)
2018 Korbel Natural
2018 Schramsberg Brut Rose
2019 Schramsberg Brut Rose
NV Canard-Duchene Champagne Rose
NV Korbel Brut Rose
NV St. Julian Cathermans Port
Russian River Brewing Temptation Barrel Aged Ale
The York Creek was dead. Not surprising, but i’m happy that we were able to all share in an experience of blind tasting an old bottle.
The comparison between the '18 and '19 Schramsberg was fun – i liked the '18 more as it was less ‘sharp’. Both were fantastic.
2002 and it was easily WotN. Smooooth!
We also opened a 2011 Clos du Val Merlot that I had previously gifted to my friend and another buddy brought a Castle Rock California Cuvee Pinot Noir that was surprisingly enjoyable. Must have had a fairly high % of Carneros fruit as it had a nice little mushroomy funk to it.
LIFO post…or is it LOFI?
the recent 2014 Tercero Grenache Watch Hill offer with Taco Tuesday fare… seems I’m an outlier here but not disappointed that cases were sold out and I only purchased a 3 pack. Lovely bride agrees. My first Tercero purchase fwiw
Flannery burger with a nice Gigondas, the boss wanted a runny fried egg on top so I quickly fried them up before she changed her mind! Had to add some fried onions for texture. And a green pickle for posterity
Y’all are drinking better than this poor soul…casemates purchase, didn’t like 'em when I got them, still don’t. Smoked gouda and sundried tomato ravioli (homemade…well kind of, from the freezer at a local joint)
@rjquillin@ScottW58 We wouldn’t want it to be too green!
The littler kiddo, any time they see romaine, says they don’t like the white salad only the dark green one.
Home-aged rib steak, 65 days, prime of course.
Wilson 2020 Buzz Zinfandel Reserve.
I love Wilson Zins!
And, @winedavid49, they’re just down the road, and I’d buy a case at say…$15/bottle, and if you need a rat, well, here I am.
This wine, on pop-n-pour, is fabulous, but has one flaw. I asked SWMBO to take a swig and tell me what the flaw was. Yes, we both observed that this wine has no finish…Interesting…
2018 Peterson zin with home-assembled lasagna. In years-gone-by we made the pasta and the sauce from scratch, but no more. We do use Flannery rich blend ground beef and Tillamook cheese. The wine has been open for an hour and is still pretty sharp. Still an hour to dinner though.
Started with some toasted Italian bread with Pomodorino tomatoes with a slice of prosciutto olive oil and Maldon salt. Campo Grande Iberico pork rack and mashed, good thing I loaded up on those! Green stuff and a slice of blueberry pie, gluttony is not a sin! Oh and found a pile of Saunter while organizing space in the cellar. If I did tomorrow it’s cool
The “something” with the Carlisle turned out to be
Flannery lamb rib rack, balsamic glazed brussels sprouts, roasted carrots, chanterelle mushroom risotto and Laura Chenel honey goat cheese stuffed rolls
Selecting a wine for SWMBO to cook a chuck roast for dinner. Something flavorful yet dry, perhaps a European wine. Oh, how 'bout a 2009 Rioja (Tempernillo), that would work.
A little taste just to make sure. Pull the cork with my ah-so; cork is stained half-way up…ok. Sniff…something’s off. Taste…CORKED; perhaps the strongest example of a corked wine I’ve ever tasted. Bad…Very Bad. Down the drain and select another.
At first cork pull, intact if a bit soft, I was a bit worried. Decanted, minimal sediment, and back into the washed bottle capped with Ar. Kinda funky at pnp, but overnight cleared it up nicely. Pretty much what you might expect; hints of fruit covered by lots of tertiary but that also fading. Enjoyable for both what is is and was. Tasted by five and finished by all. Interesting and a good contrast to the others. I do have additional, fwiw.
No pics tonight but I brought and we finished the following.
2019 Etude Pinot noir rose SBC
2019 iron horse unoaked Chardonnay
2017 Halcon Pinot Noir Bearwallow vineyard
2019 Wilson Foreigner Del Barba Vineyard Zinfandel
Last night had to go to one of the kids in-laws for Thanksgiving so tonight had the kids over. Smoked a turkey and was only going to open the mag of champagne and the Kutch but everyone kept drinking g
Ok a little holiday travel and it’s cold and snow…14F this morning climbing to 18 up here in the hinterland. So that’s bad, but good to be back where they know how to make sausage (I’ve bitched about Southern tube meats before) Sheet pan looks like h*ll… peppers/onions/taters and some damned fine sausage so who cares what it looks like!
Sipping nothing crazy last few days…'21 Patricia Green Chehalem Mountain Vineyard Pinot, 2017 Rivers Marie Occidental and Summa, 2021 Kutch Sonoma Coast Chard and Pinot, 2019 Talbott Kali Hart Pinot. And some tasty beers in Asheville whilst traveling north.
@hscottk Either? I’d say pop one and hold the rest if you got four. The pro reviews all say how ready to go it is but it def liked a few hours in glass and decanter. I picked up four each of the other two offerings too, haven’t tried. This one is still available.
Easily the best rib flavor I have ever had IMHO, only problem is not much meat on them hence the two racks for two people, now the rib racks are so good that Andrea after trying the first time told me to buy 6 more! Of course I bought 10 haha. This is the reason I love her and she makes pretty nice kids
@klezman@ScottW58 I was wondering about the two racks, figured the party was on! Sounds right up my alley, we like ribs on the less meaty side. If I want a roast I’ll buy a roast. I’ll add some to the order
With tamales…haven’t had a “tamale person” since I left Chicago area. Found one up hinter-way this trip. They weren’t bad but not as good as hoped. Made a batch of spicy cilantro lime rice that was tasty… sausage people, tamale people…first world troubles
At least you can pick and choose what to re-purchase. I approach the situation knowing that everything I paid upfront is gone forever. With shipping, the new cost is approximately 50% of actual value for the vast majority of wines in my cloud cellar. Do I want to buy wine at half of what it’s worth? Yes, I do.