@klezman Yes, and although I won’t have agreement from the locals, they make some of the only drinkable reds in the region. Very good wines, by California standards. I’ve been told that I need to drink more Finger Lakes reds, and I’ll get used to the flavor. I do like the ‘ports’ made in the area.
@FritzCat@InFrom having learned my wine tasting in a cool climate region (Niagara) I quite like the style and think it goes very well with cab franc, Pinot, and Syrah. I think the red newt can franc is pretty good.
@FritzCat The Finger Lakes region wineries make some fabulous Rieslings, Gewurztraminers, Niagaras, Ice Wines and others. I’ve also had some Finger Lakes reds that were…good. Had a red blend from Dr. Konstantin Frank (Cuvee d’Amour) that was very good, and a Wagner Meritage that was good, but “really good”?, “great qpr”?..never. Shafer, Chappellet, Wilson Zins etc. c’mon. And, I think Long Point makes very good wines, at a reasonable price. Yes, they have to source their grapes from an area with a climate conducive to growing those particular varietals. They do grow their own Cab Franc grapes, but that’s not one of my favorites there. And, everybody has their own tastes in wine, so you do you, but I like Long Point. (disclaimer…I do prefer New World wines over Old World wines by a large margin, but I think you have already guessed that.)
@FritzCat Absolutely! I’d definitely stop by there on your recommendation next time I’m in the Finger Lakes. And I’m not casting shade at them for importing their grapes, on the off chance that wasn’t clear.
Trying out a couple new deliveries 18 cave dog more merlot foward than the 17 and delicious. 20 William Selyem making sure no smoke taint even tho they said they picked before the fires, I trust no one happily none to be found. With crappy pizza delivery.
@ScottW58 Looking forward to trying the Cave Dog, which arrived today. Tonight, a lovely Falanghina from Campania, nothing fancy but great with a pizza Napoletana and a Margherita. 2018 Villa Matilda Rocca Dei Leoni.
Daughter’s wedding rehearsal. '93 Haut Brion (birth year), '95 Leoville Poyferre mag, '95 Pichon Lalande double mag. Haut Brion was shining pretty brightly for an off year as was PLL. Nothing wrong with the LP but a definite 3rd place. Had a little cork trouble on the double…
@kaolis Apologies for the VERY late response.
The Bedrock was tasty! Dark red fruit, nice acidity, tannins are pretty well smoothed out. We enjoyed it very much. Of note, the cork was a bit problematic and the bottom 1/3 had to be pushed into the bottle (which was then strained into a decanter).
Tasting group. Theme was favorites from region/country. By the end of the night I think there were 3-4 additional bottles popped open, but I took an early pic. The chambong was for three of the birthdays. I brought all the bubbles, the Vilmart for the tasting (lovely) and Gruet for the chambong. Interestingly, we all paused seeing the Kim Crawford. Apparently it was an accompaniment to some Indian food that was brought for sharing. We all were thinking maybe a Kabinett, but indulged the guy who insisted it would be great. Fun night.
@ScottW58 These were pretty good, from Marsh Hen Mill in Edisto, my first go at them. I do 1/2 chicken stock, 1/2 milk. My favorite though is probably the coarse ground white from Anson Mills, a little fussy, they like a soak before cooking. Perry Lane Hotel in Savannah serves the Anson Mills, does them in all heavy cream. Pretty perfect rendition in my humble.
Wait?! Doing every BS trick in the cellar is good as long as it tastes good but using cream in your grits is cheating? haha, I’m going to try that with my Anson white grits soaking them overnight is a bit of extra work but I can’t wait to try that!
@hscottk we love it.
I do a crispy skin version of Kenji’s version. So I roast the skin-on thighs in the oven to get crispy skin. Separately, I make a sauce complete with the gelatine in Kenji’s method and lots of paprika. I like to add some smoked paprika to add complexity.
I really liked the Sass! I had to go back and read the description in the offer write up…and the rat report(s). I will say that I struggled to find the fruit presence. The spice/earth/herb seemed more prominent to me. Might open another on Thanksgiving to see if I can find the fruit!
@karenhynes@rjquillin We (me and my better half) had a bottle of the Sass last night and agree with with your assessment - we really liked it as well - not a lot of fruit with the spice/herb which you picked upon on more prominent at the back end. Will probably drink our 3 remaining bottles over the next year and would buy again if it came up on here.
Beautiful. Mouthwatering acidity, lively, fresh, delicious. Took approx an hour to flourish. The 21s across the dry and Kab spectrum have been fantastic. I’ve found several of the 20s have entered a dumb phase. You’ll have to let me know what you think when you pop the cork.
Made some Texas chili put some light cherry wood smoke on it for 4 hours then 4 hours covered, ground beef hot sausage and chunks of smoked chuck roast. chipotle peppers, onion few other spices. Melted in your mouth have a ton left over!
@klezman Sorry…was still hoping to get a picture up,
White label and I must’ve held it for approximately 5 yrs. Woot offer?
It’s drinking good. A little zest/pepper then a bit later smooth and flavorful, reminds me of the InZinerator, for real
The only one I have (from the bottom of a box of, get this, assorted Wellingtons).
@rjquillin I had 4 birth wines for my kids from that Woot deal plus two more recent vintages. We’ve drunk the 1995, 1998, and 2000 on each kid’s 21st bday so far. Have a 2002 left for my youngest next October. I thought the 21 year old bottles were enjoyable but pretty faded. I drank the other two Arbios cabs at 6-10 years past vintage and they had a lot more going on. I also have/had magnums of Pedroncelli cabs and Wellington Syrah or cabs for those three kids and those wines showed beautifully. Still have a 2000 Wellington Hulen cab mag and a Wellington 2002 reserve Syrah mag.
@wnance So far I’ve gone thru my '93, 95, 96, 2x '99 and today the '01. CT thinks I still have an '00, but it wasn’t there. Only two of them was what I’d call well past prime (93, 95) and the rest, while not highly complex, have been thoroughly enjoyed. Still have 7 or 8 to go, plus some Wellington and Ped in Mag+ sizes as well…
The Jordan was slightly past peak. Nose of pruned fruit and taste was similar but only slightly, and the tannins were still present so I’m going to follow it over a day or two and see if it improves. I have hope
You know I like it, baked bread and has a higher dosage so it’s a bit on the sweeter side but the kids love it and it’s good to have around for when other people who are not serious about drinking wine come over. And did I say I like it?
2013 Reichsgraf von Kesselstatt Piesporter Goldtröpfchen Riesling Spätlese and 2016 Franny Beck blue label PN. Pinot was drinking well. Riesling could have used a bit more acid. I need to try more Kabinetts.
2010 Louis Latour Mâcon-Lugny Les Genièvres
2018 St. Supéry Rosé
2011 Pavi Dolcetto
2009 Roessler Pinot Noir Red Label
2019 Scott Harvey Barbera Mountain Selection
2003 York Creek Vineyards Cabernet Sauvignon Estate
2018 Far Niente Cabernet Sauvignon Napa Valley
NV Rock Wall Dessert Wine California
No white or pink drinkers, barely a glass gone from either and the Rock Wall, perhaps a glass of the Harvey remained; all others drained.
WOTN, York Creek; the clear unanimous favorite, Far Niente not even a close second.