@InFrom
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.
Put a rack of ribs on the smoker to have with a 2014 tercero Grenache. I’m trying to decide whether to have more ribs, more wine, or both. Ended up being both, of course!
@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.
@ScottW58
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.
And us. Common folk eat burgers laced with chorizo (in my quest to find a perfect food that has chorizo as a spice) green stuff and chips. And of course a great bottle
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.
2022 Neethlingshof Sauvignon Blanc, Stellenbosch, South Africa.
Good enough? Certainly. it was green grassy city with a little bit of “tropical”. But honestly, it was a 1-cent wine as a birthday discount from Total Wine. Absolutely worth that tariff.
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!
@ScottW58 Yeah, it was great open for about 3 hours then it started to close down and the tannins got a bit harsh. Some bottle variation, too, since the one I had last time was a lot more advanced.
@CorTot
You’re welcome! pretty sure if you put a head/pod of that spikey stuff next to your wife when she is sleeping it would be invasion of the body snatchers all over again
I posted that photo before the offer went live (hence the mystery) but for anyone who sees this at a later time, this was the 2020 Schug Estate Grown Pinot Noir, Carneros.
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!
@ScottW58
Why have I never put grilled onions on a hot dog? Raw onions plenty of times and grilled onions on brats and sausages but never on a dog. I need to fix that.
@msten
Haha, it has literally been decades since my last Iron City. I think you are remembering Old Dutch, or “bottom of the barrel Iron City” as we used to refer to it. That was a stanky beer!
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.
@rjquillin
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.
@kaolis
Nice! At first glance I was thinking oxtail, now I’m planning my next oxtail meal how is the Pegu? I gotta say I have always loved them when not bretty. Yes good ratio!
@ScottW58 Was good, not a bretty bottle. Probably at the end of it’s useful life my humble. Haven’t bought anything recent vintage, probably should revisit.
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)
2019 Louis Michel Chablis 1er Cru Montee de Tonnerre
2010 Fattoria di Fèlsina Berardenga Chianti Classico Riserva
2015 Fattoria Nittardi Maremma Toscana Nectar Dei
@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.
@klezman I saute the beef in onion and garlic and herbs then drain off the fat. The seasonings help compensate for the jar sauce . BTW, the wine opened up after about 3 hours.
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
Cooking up some ribs. Just opened a 2014 Tercero Grenache Watch Hill Vineyard. So far it’s bright strawberry with nice spices. Not brilliantly open - but we just opened the bottle!
@ScottW58
Solid but not spectacular Invino purchase from a few years ago. Strawberry/peach pit palate with moderate tannins and longish finish. Improved with air. Paired well with the cheeseburgers.
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.
Going through to drink bottles that are potentially over the hill. Tonight’s adventure - Woot Cellars 2009 Blitzen! It’s from Ty, so I’m confident enough that it won’t be dead.
@rjquillin quite the diverse line-up…nice. How was that Pedroncelli? Been awhile but seems when we visited they always had something old and interesting open
@kaolis
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
@hscottk@ScottW58 That’s the new version of Brut Premier right? That was always a favorite. I like Kutch '15’s a lot, think I missed the McDougall that vintage.
Gotta say, Scott Harvey Forte, any vintage is some of the best Port ever! This old one was phenomenal!
I did look for Forte on the BF sale yesterday…no such luck
@FritzCat
Don’t really need to look closely,
just need to engage brain.
The label looks like his Griffin Society club label, that is now only a few years old.
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.
@kaolis
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
@ctmariner@ScottW58
My Mom used to make some killer Yorkshire pudding. She was a middling cook but hot damn could she bake! Her specialty was butter tarts.
@rjquillin yeah, three bottles from my case were just undrinkable. Two were great. The rest somewhere in between. Bottle variation is a hell of a thing!
@radiolysis@rjquillin
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.
@chipgreen@radiolysis
speaking of repurchase, I bit the bait and paid the additional bottle and shipping costs; reluctantly.
This evening, after I got email to track with Shop, I logged back into the UC portal and had an offer to purchase additional. Looking at what was offered, it was a duplication of what I had already re-purchased.
@radiolysis@rjquillin@ScottW58
I believe the offer to buy what you just rebought again is merely a Shopify shopping cart function that they failed to disable. If you actually attempted to do so, it would likely tell you they are out of stock.
@radiolysis@rjquillin@ScottW58
And actually able to pick and choose (from within our own cloud cellar) instead of being assigned random wines or being forced into an “all or nothing” decision.
Already got my first shipping notice today for a case of Titus wines.
@radiolysis@rjquillin@ScottW58
Tracking emailed. Hopefully was a little less than 50% of actual value for you since your shipping rate should have been quite a bit cheaper than the $93 I had to pay.
flat iron…watching a little football and basketball got in the way of a little sauce that was supposed to accompany. And finished up a 2019 Stolpman Ballard Canyon Syrah
Happy Wednesday!
@kawichris650
Ditto, with pizza
@chipgreen @kawichris650 It was a very good year…
My last Meeks of this vintage. Very cherry, and in very nice shape.
@InFrom
The 2009 Estate Zin tonight was on point though. 
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.
@kawichris650 I have a couple of those 2012 Meeks, now I’m curious to see how they’re doing. I still have one of the Estates from that year.
@InFrom
I have more of them too. Hopefully it was a one off.
Ahhh, another new month.
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.
2013 Ridge York Creek, Mill Block Zinfandel
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.
Urbani had a 50% off sale the other day on white truffles so last night a simple pasta and a ass load of truffle, life is good!
@ScottW58 You and Kyle ever get together, with all the bubbles?
@rjquillin @ScottW58 Oooh…if that happens I’d love to invite myself to join too
@klezman @ScottW58
Yeah, that would be worth the drive.
@rjquillin
Have not seen Kyle since I was selling him Macdonald bottles years ago.
@ScottW58 I almost bought some of those but my one hiccup with Urbani was over white truffles, guess I’m not over it…ha!
2018 Togni Rebaioli Lombardia Spumante Martri’ Cuntrare
a/k/a pink bubbly Erbanno from northern Italy. With Buffalo wings.
Happy Friday!
Put a rack of ribs on the smoker to have with a 2014 tercero Grenache. I’m trying to decide whether to have more ribs, more wine, or both. Ended up being both, of course!
Enjoying the leftovers.
2012 Woot Cellars Help Yourself CS
@CorTot what are they?
@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.
@CorTot finishing these.
Ribs! This is really good!
2013 Pecchenino Barolo San Giuseppe
2018 de Négoce Zinfandel OG N.93 Still struggling to get to “meh”, sorry to say. Outstanding pizza saved the day.
Tasting group last night. I think a few bottles are missing but we had a nice mix. The ‘83 Swan was amazing for a 40 year old bottle.
@chefjess
I always loved those Keatings! And wtf could you make the picture any smaller!?
@ScottW58
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.
@chefjess
Sounds great! But some of us common folk don’t have fancy I phones
@chefjess @ScottW58 Right click, hit “open image in new tab” and there ya go!
How was that 2010 Tondonia? And what vintage Cedarman was that?
@ScottW58
@klezman
Scott looking for “right click” on his flip phone…
/giphy any key
@kawichris650 @klezman
Wait?! You can right click on your phone?
@kawichris650 @klezman @ScottW58 On Android, long press on the image or rotate to landscape view then expand the image.
2016 Donati Family Vineyard Claret, the last of several.
@InFrom Finishing that off tonight, after that probably polish off the last of a Vinitwo del Finito we opened a couple of nights ago.
And us. Common folk eat burgers laced with chorizo (in my quest to find a perfect food that has chorizo as a spice) green stuff and chips. And of course a great bottle
@ScottW58
Yum!
@ScottW58
That sounds delicious, I love chorizo!
@ScottW58 I had never thought of chorizo as seasoning! I know what i’m doing next burger night!
@chipgreen
still working on getting the chicken perfect tho. I love chorizo 
It was! About 1/4th chorizo and the rest burger worked for me anyways
@chipgreen @ScottW58 Sounds great - maybe even better with a fried egg on top!
@chipgreen @ctmariner
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.
Life is Good!
@FritzCat
39 Proof!
@chipgreen Yes it is. Delicious 30-year “Port”. But, then again, the Grandfather 20-year “Port” is also tremendous, at 1/3 the price.
2021 Tablas Creek Patelin de Tablas Rose
Nov eh? These were pretty good out of the gate, shutting down a bit now. And can’t we do away with these dumb time changes?
2022 Neethlingshof Sauvignon Blanc, Stellenbosch, South Africa.
Good enough? Certainly. it was green grassy city with a little bit of “tropical”. But honestly, it was a 1-cent wine as a birthday discount from Total Wine. Absolutely worth that tariff.
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
I gotta try something like that.
Oh hell yeah! Love you’re bringing out a real old-time dads recipe with your twist
@chipgreen
Me thinks making out to Chips in Cleveland for a dinner is a real bucket list item!
@ScottW58
I feel the same about you and your brisket!
@kawichris650 You could try to make it to the next Casemates on the Green. That’s where I’ve had it!
@ScottW58
Haha, I don’t know about that but you’re definitely welcome anytime!
@chipgreen
Wait… have you not seen the amazing meal photos you’ve posted here?
@chipgreen @kawichris650
real food for real people 
Exactly! Not to mention the hot buttered cheese steaks I have been dreaming about
@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
@chipgreen @kaolis @kawichris650 @ScottW58 our version of that is a scored and slow grilled Hebrew National salami glazed with honey mustard.
2018 Chateau Montelena Chardonnay with braised pork chops in cherry sauce, artichoke, salad
Beer. Crawford Bock for now while I wait for some Texas BBQ.
Pairs well with leaf cleanup.
2012 Pedroncelli Three Vineyards CS
Smoked some leg quarters and hit them with BBQ sauce, macaroni salad and cornbread. Real food for real people
@ScottW58
That makes me real hungry.
@winedavid49
Only for the label…
2020 Octopoda Cabernet Sauvignon, Red Hills, Lake Co
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!
@chefjess
That looks like fun!
@chefjess @ScottW58 A tasting with Morgan and Joel?! Excellent! You’re a lot farther away than LA…they need to pay us a visit!
1/2 chick in the smoker, slaw, beans, 1/2 bottle burg, also opened pinot OG N.24
@kaolis
Nice! How was the Verdet?
@ScottW58 Quite good actually, bought a bunch of halves of this and the Beaux Monts. A closeout if I recall. Down to a couple of each.
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!
@kaolis
Baller! All looks so good! What year is the Marcassin
@ScottW58 '11, doing nicely
1996 Château Peyrabon and some boneless short ribs.
@klezman
Nice! Was it ready? I had a 12 and it was brutal.
@ScottW58 Yeah, it was great open for about 3 hours then it started to close down and the tannins got a bit harsh. Some bottle variation, too, since the one I had last time was a lot more advanced.
Made some Carbonara and Andrea made some kind of repugnant Kale salad
with a great Barbera IMHO!
@ScottW58 So where is the evidence of the kale salad , lol. We had BLTs.
@danandlisa @ScottW58 Nice…what is this kale thing you speak of?
@ScottW58 thank you for keeping kale out of the pictures.
@CorTot
You’re welcome! pretty sure if you put a head/pod of that spikey stuff next to your wife when she is sleeping it would be invasion of the body snatchers all over again
@CorTot @ScottW58
I posted that photo before the offer went live (hence the mystery) but for anyone who sees this at a later time, this was the 2020 Schug Estate Grown Pinot Noir, Carneros.
https://casemates.com/forum/topics/schug-estate-grown-pinot-noir-mini-vertical
@kawichris650 I usually just peel the casemates sticker off and post away.
@kaolis
Real food for real people yum!
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!
@ScottW58
Why have I never put grilled onions on a hot dog? Raw onions plenty of times and grilled onions on brats and sausages but never on a dog. I need to fix that.
@chipgreen @ScottW58 Allergic to onions, so if you can eat them great. Would love to eat bacon jam.
@chipgreen @danandlisa @ScottW58 How was the di co?
@chipgreen
Fried onions add crispy texture
@chipgreen @danandlisa @hscottk
Eh probably needs a few years a bit out of balance. Didn’t have time to give it much air.
@chipgreen @danandlisa
That would be good too.
Day-tripping in PA at a restaurant where the dinner rolls are as big as your head. With baked three-cheese Ziti and meatballs.
@chipgreen I got a headache just looking at the bottle. Did you follow up with an Old German?
@msten
Haha, it has literally been decades since my last Iron City. I think you are remembering Old Dutch, or “bottom of the barrel Iron City” as we used to refer to it. That was a stanky beer!
Mediocre Valpolicella at a family dinner. Canadian club 12 year.
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.
A great time by all!
Very nice for an entry level wine.
Brought these to a friend’s house yesterday to watch the Browns beat the Ravens. With smoked ribs, homemade pizza, and a table full of noshables.
@chipgreen
Great day of football and wine for you! My team stinks
@chipgreen
What vintage was that Ardente?
How’s it doing?
@rjquillin
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.
@chipgreen Cab said Fred!
veal shanks, no tomato, not a bad ratio of protein to green stuff…
@kaolis
how is the Pegu? I gotta say I have always loved them when not bretty. Yes good ratio!
Nice! At first glance I was thinking oxtail, now I’m planning my next oxtail meal
@ScottW58 Was good, not a bretty bottle. Probably at the end of it’s useful life my humble. Haven’t bought anything recent vintage, probably should revisit.
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
@kaolis did you give it lots of air? Some of Larry’s wines need a lot of air for some reason.
@klezman basically pop / pour… about 45 minutes of air before getting to it… still working on it
@kaolis hope it comes around
Scott’s Mountain Selection Barbera with stuffed shells (hiding under the cheese) and garlic bread.
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
@ScottW58 always like the egg touch
Happy Wednesday!
Damn, forgot it was Wednesday
but I did just take delivery on a 2006 mag of Victory,
so that counts!
2001 Château Barde-Haut
Made a pot roast cause it’s a actually getting kinda chilly in socal! And can say I love this wine
@ScottW58 Digging a little cooler weather here too. Heading north though, staring at weather in the teens, now that’s a little too cool
@ScottW58
That is a 90+ on the Comfort Food scale!
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)
@kaolis
Pardon the Dad joke but that looks really gouda!
Last night had a 2010 Twisted Oak River of Skulls Mourvèdre. Still doing well.
@klezman one of your favs, no?
@rjquillin I mean, it’s no 2007 Parcel 17, but it’s delightful.
Porter Road Newport steak and stuff
2019 Louis Michel Chablis 1er Cru Montee de Tonnerre
2010 Fattoria di Fèlsina Berardenga Chianti Classico Riserva
2015 Fattoria Nittardi Maremma Toscana Nectar Dei
@klezman @scottw58
Any green stuff served up?
@klezman @rjquillin
A great night! Yes but it had bacon
@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…
2019 Scott Harvey Barbera J&S Reserve
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.
@davirom doesn’t that make the sauce really oily?
@klezman I saute the beef in onion and garlic and herbs then drain off the fat. The seasonings help compensate for the jar sauce
. BTW, the wine opened up after about 3 hours.
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
@ScottW58 How is that Saunter drinking? Decanted?
@jmdavidson1
Beautiful! In the decanter 3 hours and will live for many years IMHO.
Leftovers and lamb chops I picked up at Costco today while looking for chanterelles.
2007 Carlisle Syrah Pelkan Ranch
With something…
Cooking up some ribs. Just opened a 2014 Tercero Grenache Watch Hill Vineyard. So far it’s bright strawberry with nice spices. Not brilliantly open - but we just opened the bottle!
Shared these with our table at “A Night at the Races” fundraiser for a local F.O.P. last night.
@chipgreen Nice table donations
For anyone who might be wondering, the TWS is a vanity label sparkling for The Wine Spies, produced by Rack & Riddle.
Today’s lunch, cheeseburgers with sauteed onions and an Italian Rose.
@chipgreen
Yum! I have some Mazzei wines that I love, never had the rose how is it?
@ScottW58
Solid but not spectacular Invino purchase from a few years ago. Strawberry/peach pit palate with moderate tannins and longish finish. Improved with air. Paired well with the cheeseburgers.
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
@rjquillin Looks yummingly delicious.
@jmdavidson1 @rjquillin
Oh hell yeah! Nice work.
@rjquillin
Just a little something you whipped up?
7:15 AM, after a nice brisk walk:
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.
Sure hope this doesn’t ‘taint’ my whole day!
Going through to drink bottles that are potentially over the hill. Tonight’s adventure - Woot Cellars 2009 Blitzen! It’s from Ty, so I’m confident enough that it won’t be dead.
@klezman tell me it’s still got a good life to live…
@rjquillin yup, still good. I wouldn’t expect this to last another 5+ years though.
Late night made some guac and trying some new deliveries.
@ScottW58
gonna miss Emily
How’s that '21? Yet to try some earlier vintages.
@rjquillin
Quite good! Never had one of their chards before.
2011 Faustino Rioja I Gran Reserva
Improved on day 2, singing on day 3.
@msten Mentioned it didn’t do much for me…perhaps 3 days was a better time frame than the 3 hours mine got…but I was thirsty!
@kaolis Agree, it was disjointed on pnp but came together with time.
While cooking a giant Costco chicken pot pie, how bad can it be?
@ScottW58 Not bad at all, just as you say, giant. I hope you have help.
@davirom
Correct Andrea is helping and it’s not bad at all
With Indian food and friends
13 Notre Vin HM cab with Flannery lamb loin and our own quail breasts with stuffing. Who needs turkey?
No surprise, with turkey. Paired well.
@msten I opened a 2013.
@Mark_L @msten I opened a '17 the night before (Thanksgiving: the Prequel). It was good, but seemed a little past its time.
@InFrom @msten Last year I opened 2013, 2015, and 2017. All seemed good. This year the 2013 still was enjoyable with nothing wrong.
T-day assortment
@rjquillin quite the diverse line-up…nice. How was that Pedroncelli? Been awhile but seems when we visited they always had something old and interesting open
@kaolis
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.
Just finishing the Pinot. All are delicious, as was dinner.
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
@ScottW58 Nice lineup! How is the Roederer 242 doing?
@hscottk
Very well I liked it a lot! perfect for family gathering.
@hscottk @ScottW58 That’s the new version of Brut Premier right? That was always a favorite. I like Kutch '15’s a lot, think I missed the McDougall that vintage.
@hscottk @kaolis
Correct and the 15 McDougall is delicious.
WOTN was a 2015 Gracia that was too shy to pose for the picture.
Gotta say, Scott Harvey Forte, any vintage is some of the best Port ever! This old one was phenomenal!
I did look for Forte on the BF sale yesterday…no such luck
@FritzCat No longer the squat shaped bottles it appears
@rjquillin If you look closely, this is #1 from 2004.
@FritzCat
Don’t really need to look closely,
just need to engage brain.
The label looks like his Griffin Society club label, that is now only a few years old.
With pot roast and basmati rice.
Making some ribs and just pulled out a 2016 Once & Future Wine Zinfandel Oakley Road Vineyard
Finishing up that Carlisle Syrah
Flannery Lamb, baked tater with caramelized onions and Gruyère, butternut and kale gratin, green beans.
Apple pie, French vanilla with Cavedoni Botte Piccola drizzle
@rjquillin yet another great looking dinner!
@rjquillin looks awesome
POPSOCKETS! SPROCKETS! DAVY CROCKETT! AWESOME!
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.
@kaolis I picked up some of the Patty Green on tso. Drink/hold?
@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.
@kaolis
Looks good to me!
2014 A Tribute to Grace Wine Company Grenache Santa Barbara Highlands Vineyard
Whipped up some Campo Grande ribs baked potatoes and green stuff, life is good!
@ScottW58 How’s the ribs? Haven’t had and I’m out, need to order a few things.
@kaolis
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
@ScottW58 You order already or can I add a couple things to try?
@klezman
I ordered a couple months ago, some of the cyber something’s had some great deals but I had already loaded up!
@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
@kaolis @klezman
Good call
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
@kaolis
Oh mama!
@kaolis They look amazing.
Made a vat of Texas chili for the cooler weather
with a couple of other things and tried a delicious new arrival.
@ScottW58 Are those Yorkshire puddings? They look awesome!
LEGOS! EGGOS! STRATEGO! AWESOME!
@ctmariner
Yes sir, had a hankering for them even though they really don’t pair with chili. Damn good with eggs this morning
@ScottW58 What! No golf?!
@ctmariner @ScottW58
My Mom used to make some killer Yorkshire pudding. She was a middling cook but hot damn could she bake! Her specialty was butter tarts.
@davirom
Golf was yesterday and this coming Saturday, I’m old and need some rest between rounds
@chipgreen @ctmariner
Yum!
@chipgreen
Your Canadian sensibilities are excellent. Raisins or not? Runny or solid?
@klezman
Raisins/solid
Continuing on the 2012 Two Jakes Roman Reserve Cab Franc and 2017 Galardi Terra di Lavoro
2007 Moran Manor Anagram. A good bottle as some previous ones have not been.
@radiolysis some bottle issues?
@rjquillin yeah, three bottles from my case were just undrinkable. Two were great. The rest somewhere in between. Bottle variation is a hell of a thing!
@radiolysis Across all three vintages?
@rjquillin I only got the 2007 case that was the first offered. I didn’t get the mixed ones.
@radiolysis @rjquillin
I have only had one bottle of the 2005 (from UC, not CM) and it was really good. Loved the velvety tannins/mouthfeel.
@chipgreen @radiolysis
Ugh, UC; bitter taste with that one.
@radiolysis @rjquillin
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.
@chipgreen @radiolysis
speaking of repurchase, I bit the bait and paid the additional bottle and shipping costs; reluctantly.
This evening, after I got email to track with Shop, I logged back into the UC portal and had an offer to purchase additional. Looking at what was offered, it was a duplication of what I had already re-purchased.
You get a similar “offer”?
@chipgreen @radiolysis @rjquillin
Wait you paid for the wine twice and shipping?
@chipgreen @radiolysis @ScottW58
No, just the surcharge and ship
Much better than 100% forfeit.
But still highly annoying.
@chipgreen @radiolysis @rjquillin
Yeah according to this article you are paying %20 more plus shipping to pay the people who bid more for the wine in the lawsuit! woof
https://www.winespectator.com/articles/customers-cannot-get-wine-from-bankrupt-retailer-underground-cellar
@chipgreen @radiolysis @ScottW58
It’s actually 21%
@chipgreen @radiolysis @rjquillin
Well if you’re still only paying 50% of the wines worth still good I guess.
@radiolysis @rjquillin @ScottW58
I believe the offer to buy what you just rebought again is merely a Shopify shopping cart function that they failed to disable. If you actually attempted to do so, it would likely tell you they are out of stock.
@radiolysis @rjquillin @ScottW58
And actually able to pick and choose (from within our own cloud cellar) instead of being assigned random wines or being forced into an “all or nothing” decision.
Already got my first shipping notice today for a case of Titus wines.
@chipgreen @radiolysis @ScottW58
were you emailed a tracking number, or did you have to use the shopify app?
@radiolysis @rjquillin @ScottW58
Tracking emailed. Hopefully was a little less than 50% of actual value for you since your shipping rate should have been quite a bit cheaper than the $93 I had to pay.
@chipgreen @radiolysis @ScottW58
$53 iirc
flat iron…watching a little football and basketball got in the way of a little sauce that was supposed to accompany. And finished up a 2019 Stolpman Ballard Canyon Syrah
@kaolis
I want to eat this picture. Everything looks delicious and that’s the way to do green stuff!
2019 2Hawk Plume Rouge, red wine blend. Not sure when I bought this or where, but it’s fun, light, and vibrant.
