I think if I open a victory to celebrate the Jays it’ll have to be tomorrow. Probably some well agreed Bordeaux or something of the sort since we’ve got Flannery on deck.
I guess you call this a stroganoff knockoff…diced up a pile of mushroom/onion/garlic, a little olive oil/a little chardonnay/lots of homemade stock/a little butter, ok lots of butter/fresh thyme and rosemary, Flannery hanger
@kaolis
Looks tasty! Invino purchase? I have a couple bottles of the 2016 Rose left from a sixer. Or, so sayeth CT. I am a lot better at entering wines into the database than I am at removing them.
@davirom@InFrom@kaolis@rjquillin Buffalo wings for me tonight, but I’ve got a dough waiting in the freezer to make a cast iron pan pizza one of these days again soon.
@davirom@kaolis@klezman@rjquillin I enjoy Kenji’s method, which does involve a lot of advance rigamarole. I haven’t tried the one @kaolis posted, but it’s a lot quicker. I don’t have a link for it.
@chipgreen@davirom@InFrom@klezman@rjquillin this one was actually a 2 day my wife did and not our simple one. I believe @klezman admonished me for no ferment…so I assume we’ll play around some more but def not giving up the other recipe, you can toss it together last minute no thought required
@chipgreen@davirom@InFrom@klezman@rjquillin oh I agree it is superior, this one was pretty good. We’ll keep at it. We’re in kind of a pizza desert here, but there is a wood fired joint no too far away that is serious about their dough. Does a 3 day that is quite delicious, great texture and chew. $5 a ball, well it’s not a ball, more like a disc,to take home, stuff is like silk
@chipgreen@davirom@InFrom@kaolis@rjquillin I’d be all over that.
I’d also recommend watching Vito Iacopelli’s videos. He’s helped me up my pizza dough game significantly. He also has tutorials on freezing dough for future use.
@chipgreen Depends on your definition of relative I guess…I’m coastal outside of Beaufort, SC. We do pass near Greenville often enough, it’s on our path north
2018 Pedroncelli Mother Clone Zinfandel.
Dry Creek Valley
Good day 1, better day 2.
You all know what it looks like.
Don’t know how many I have, but I did see a case of the 2020 at the bottom of a stack of cases. I’ll have to be pretty motivated to get to those ones.
@ScottW58 Aussie’s aren’t showing well, sounds like their usefulness leans toward colonoscopy prep
You have a recipe for the stew? I’m making a batch for Bear game in Chicago in a couple of weeks. Think I know how I made it before, not exactly rocket science… looks yummy
The company that bought mine closed our office. Had some good bottles waiting for happy hours that never happened due to COVID. But temperature control sucked there. So I’m opening a possible heat damaged 2008 Wellington Victory.
@InFrom@rjquillin The Victory was good but not great.
Regus is a coworking/flexible working thing, like WeWork but lame and corporate.
Not relocating, at least not yet. Just had the new corporate overlords close our LA office.
@InFrom@rjquillin It was sitting in the office for several years. The climate control in the office(s) during that period was…questionable. At best.
And it wasn’t a bad bottle - just not as interesting as a 17 year old Victory should be.
2015 Quell Pinot Noir, Sonoma Coast.
I think I got it here???
Finally!!! A Pinot Noir that doesn’t suck.
Light, thin mouthfeel, but tasty, more acidity than I usually like, but lots of cranberry, and maybe some grapefruit at the end. As usual, not drinking with food.
Question: Does Pinot Noir need to be 10 years old?
@FritzCat
Since almost every bottle we drink is over 10 years old, I am probably not qualified to answer this question, but in general they do age well.
@chipgreen@FritzCat Pretty broad question, the answer would be yes and no, depends…ha! I bought the Quell, it was 2 1/2 years ago looks like,and wasn’t particularly impressed early on. Had a bottle recently that I too thought was better than previous bottles. Not sure if I have any left, it was a bottle grabbed when I didn’t know what to grab. Need to look.
A great night! A simple grilled cheese with a bit of Podi Chutney powder mixed in, some Mangalitsa bacon with green stuff and a Mowe SB. Once again because I’m a simple man!
@chipgreen@msten@ScottW58 Hmmmm…let’s see, I had to look up Podi Chutney, have yet to try any Mangalitsa pork and passed on the Mowe SB…that sir is the definition of a simple man!
Made a simple batch of pork/beef fennel sausage, opened some of my bride’s simple canned tomatoes, cut some simple fresh herbs, simply made a little simple sauce and served over some simple dried pasta. With a simple wine…
Marcella Hazan’s Fettuccine col Sugo di Tonno con Aglio e Panna. Maybe not a perfect pairing, but it’s a simple dish.
Is there an application process for La fraternité des hommes simples?
@msten that’s a fancy name for a simple dish of a couple of cans of tuna with garlic, parsley, butter, cream, and Parmesan cheese on fresh fettuccine.
2020 Château des Landes Luccianus Amphore
@msten@ScottW58 can I join with grilled flat iron, homemade Caesar salad, and some taiyaki I picked up earlier today?
And 2013 Wellington Estate Vineyard Syrah also from the batch stored at the old office.
@klezman@msten that clearly qualifies so you’re in! But I think we need to make @chipgreen the honorary and unpaid CEO of this group for his inspiration and love of hot buttered beef and Pillsbury pizza dough, not to mention pop tarts, truly a simple man
Okay maybe not a simple man’s dinner lol. Mangalitsa pork chop with a bit of demi and an Asian salad to cut through the massive amount of fat I only opened this wine to get rid of my last bottle because the last bottle was boring crap well this bottle was beautiful and everything I was hoping for. Guess there are only great bottles blah blah.
@ScottW58 Ok now that looks like a homerun, the salad looks particularly yum… good for you the bottle showed up…and if you think about it…protein/salad/fermented grape juice, sounds pretty simple to me
Going through those office wines - so far so good. This time it’s a 2016 Scott Harvey Barbera Reserve.
Initial impressions is that this one is a bit over the hill.
@kaolis@ScottW58
Looks bad, deceiving however; threw a lot of sediment. Was opened about a month ago and partially capped with Ar in the fridge. Drank better than when first twisted the top, best about a week in, the stain band, before I hit it with the Ar and it sat until now.
@klezman Lunch burgers = bread…dinner, no bread, trend started with lovely bride and I fell in line of course…and trust me, we eat plenty of bread products
Going to make a Garagiste truffle risotto with some yet TBD stuff on top and popped a 1997 Au Bon Climat Chardonnay Le Bouge D’à Côté into the freezer to cool down.
@klezman oldest I ended up with, that made it to CT were some '99 Clos Pepe and Talley & Alban; I made it a bit late to that boil.
[edit] just got the generator gas filter unplugged and now up and running, as we’re experiencing an unplanned power outage. Happy it’s not raining, yet…
@kaolis@rjquillin Yeah, he sells Italian “instant” risotto from time to time. This was the truffle flavoured variant. It had say too long to be overtly truffley, though, but it cooks up really nicely.
Pie rut? Cheated this time. We were snacking on an appy and a beer for lunch Thursday at the wood fired joint…took a dough home, dressed it up last night and tossed it in the cast iron (note bride’s allotted real estate for green stuff)
@klezman Finished 3 bottles and had remnants in 4 others. I put them together and set the bottle on the counter 'til tonight; the sum of the parts was better than any individual bottle. None were duds in any way.
@kaolis Yes, an “off” year does help out with pricing, and for $20 I’ll not complain. Didn’t seem tired, and clearly not over-the-hill, but it was a bit thin. Likely I’ll finish it off tonight if it holds up…
@chipgreen@rjquillin
Thanks for the identification. It was only identified on the menu as Premium Shochu. It was several notches above the next pour at a different bar later.
Well Costco has a $75 off a whole prime ribeye yay! Picked one up broke it down and now have 13 two inch rib eyes. Cooked up the two ends with a Scamorza Orzo dish, basically a smoked mozzarella Orzo dish that really needed nothing else. Comfort food +.
@kawichris650@ScottW58 I saw somebody mentioned that a few days ago and I checked at the one near the kids’ hockey rink - no dice. Any idea if this deal is available at the Culver City store?
@kawichris650@rjquillin@ScottW58 For a boneless rib? Just slicing!
A bit more complicated, if you want it to be, if you buy bone-in. More so if you then dry age it, as I prefer to do.
Speaking of Japanese steel my daughters took a trip together to Japan last month and bought this carbon steel beauty back for me. They visited a knife maker in Okinawa (the name escapes me right now) and had it made. You know I’m really starting to enjoy those kids now
Not sure which barrel age variant this was. Wife opened while I was on my way back from Japan. Three nights open and didn’t change to my taste over the two nights I had a few pours. Still showing the bright cherries. Nice wine
@hscottk
I believe that is their highest dosage bubbly. It has a somewhat creamy mouthfeel (batonage? Sur lie?) which makes the touch of sweetness more palatable, IMO. I like the subtle differences in all of their bubblies.
Simply a great day with pretty simple food and pretty simple wine watching my Bears stay atop the standings… add a couple mags of an inexpensive champers and a few other bottles…I made a little chile verde, star of the show might have been a bud of a bud’s 12 month fermented habanero sauce
ok, no more bandwidth stealing…one of the taco fillings was some walleye just back from Canada speaking of stars
@ScottW58 You say tomato, I say… didn’t spend a lot of time with it, but Maybach was delish, undeniably a rich mouthful of Napa Cab front to back. I had the Hewitt first, then the Maybach. I was like, whoa, gear change here. Hewitt held its own though, but totally different wine, more subdued, earthy, a little more backward. Wasn’t a freezing cold day, tried to keep wine temps in acceptable range.
Never heard of this frozen pizza, but depending on where you live you maybe have and I guess they are quite popular. Little store close by up here in WI just started stocking them. We doctored it up, tasty.
@kawichris650 Now we’re talking! Nothing green in sight either. I’ll have to look, think they had about six varieties… might have to do a separate one for the bride
@ScottW58 I’m a fan. Not fruit forward, but enough for my palate with fully resolved tannins. We did a lamb loin and it was a perfect match. I tend to prefer aged cabs and this hits for me.
@hscottk funny I just finished my second glass and I have to agree it was pretty delicious! Glad I have more and more of the 07’d and 12’s. Clearly you have a palate I will follow btw I tried an 04 that was damn good too.
The Scott Harvey Barbera was a hostess gift for my SiL. We didn’t get to the Hunt Country Vignoles.
The Roessler was a little shy at first. Earthy, with not much else going on, but it slowly evolved into a really nice wine. The Eagles Trace Cab was good to go from the start and did not seem to change over the course of the evening.
Dinner was turkey, mashed potatoes, sweet potatoes, stuffing, green bean casserole, fried egg noodles and Texas Roadhouse rolls. Chocolate cream pie and cherry crumble pie for dessert.
@TimothyB (Don’t tell anyone, but…) I always give my grandson (11) a taste. At Thanksgiving, he didn’t like the Pinot Noir, but did like the Port. A boy after my own palate. I’ve got a case+ of Ports in the cellar with a sign on it, instructing him to serve it all at my wake.
@FritzCat That sort of thing will mark you as European!
Back in the day - and it’s cool that I’m old enough to use that phrase, kids are jealous of me - when I was teething, my grandmother used to rub port on my gums to soothe them.
2015 Elivette Spring Mountain Bordeaux Blend
OK, here’s the deal: I am sensitive to the “corked” smell and taste. I popped a bottle of this wine; one of the 5 near the top shelf in the cellar. I detected an off odor, and the flavor just skeeved me out a little, and the finish was shorter than I would have expected for this wine. SWMBO really liked it…it was just fine. I had to experiment. So, I went down to the cellar and looked at the other bottles. There was one 2015, and the others were 3 different vintages ('12, '14 and '16). I just had to open the other 2015, so I did. (Both corks were soft, and the 1st one broke while pulling it.) The second bottle doesn’t have the “corked” smell for me, and I do get licorice and alcohol on the sniffy sniff. SWMBO says it “is not as fruity” as the first bottle. I agree, not as fruity, but I do get a full palate of what I would expect from a Bordeaux blend, and a much longer finish. Well…she likes the first one better…mouth coating, but short finish and “funk” at the end for the second bottle.
@FritzCat Follow-up: Tried both bottles #1 and #2 on night 2. The TCA was obvious to me, both in smell and taste. My wife…not so much. Ended up dumping bottle #1 and finishing bottle #2. I suspect that I am particularly sensitive to TCA. I would make a terrible wine steward…I’d be sending bottles back that the customers think are hunky-dory.
Thanksgiving was just my bride, daughter and hubby. Enough food for forty, not four. The kids don’t drink these days but sure do eat, so nothing going to waste for sure. No waste on wines either for us two imbibers. RM was 2020, the only '20 they made.
Tonight, home dry aged rib steak, air fried Brussels sprouts, and 1998 Ravenswood Pickberry Vineyard. The wine seems more like it’s 12 years old rather than 27…
I think if I open a victory to celebrate the Jays it’ll have to be tomorrow. Probably some well agreed Bordeaux or something of the sort since we’ve got Flannery on deck.
The answer is 1998 Vincent Arroyo Petite Sirah, Greenwood Ranch
On first sips this is amazing.
2016 Williams Selyem, Weir Vineyard
@karenhynes Weir was tasty?
2003 Moon Mountain Vineyard Syrah
Some may recall from the Invino closeout
last bottle in '12 and holding well; perfect cork, no hurry, but why wait
Cali burger, gorgonzola, bacon and trim waiting for final assembly.
@rjquillin no such thing as a bad patty…looks good
I guess you call this a stroganoff knockoff…diced up a pile of mushroom/onion/garlic, a little olive oil/a little chardonnay/lots of homemade stock/a little butter, ok lots of butter/fresh thyme and rosemary, Flannery hanger
@kaolis
Yum!!!
@kaolis Deconstructed stroganoff?
@kaolis
Looks tasty! Invino purchase? I have a couple bottles of the 2016 Rose left from a sixer. Or, so sayeth CT. I am a lot better at entering wines into the database than I am at removing them.
@chipgreen WTSO, '11 and '13, just a couple of each. A '13 left.
Donnafugata
2022 Sherazade Nero D’Avola
Just some steak, shrimp and a little pig with Bourdeaux watching the WS yesterday. It was a good day!
@ScottW58 This little piggy looks delicious!
@InFrom @ScottW58 Must have been one damn expensive pig to require hiring security!
]1
@jmdavidson1 More good '11 than some think, particularly for those leaning old world
@jmdavidson1 @kaolis
Or from higher elevations.
@chipgreen @jmdavidson1 @kaolis I’ve really enjoyed the 2011s from Napa! (confirmation for those of us leaning old(ish) world)
@kawichris650 Small world
@InFrom @kawichris650
I have always enjoyed Nero. An overlooked wine IMHO!
@kawichris650 @ScottW58 Maybe not this $40 NV beauty! But it was fun with pizza etc.
Someone say Nero?
Someone say pizza? A little cast iron…
Finished up this:
@kaolis Ya turn around and all of a sudden it’s cool enough to make pizza again! I gotta get back into the habit.
@InFrom and next thing you know, soup weather!
@InFrom @kaolis
Soup, it’s what’s for lunch
@InFrom @kaolis @rjquillin soup will be dinner tonight.
@davirom @InFrom @kaolis @rjquillin Buffalo wings for me tonight, but I’ve got a dough waiting in the freezer to make a cast iron pan pizza one of these days again soon.
@davirom @InFrom @kaolis @klezman
I really need to try 'za sometime soon.
Is there a fav, non fail, recipe?
@davirom @kaolis @klezman @rjquillin I enjoy Kenji’s method, which does involve a lot of advance rigamarole. I haven’t tried the one @kaolis posted, but it’s a lot quicker. I don’t have a link for it.
@davirom @InFrom @kaolis @klezman @rjquillin
Pillsbury pizza crust + Rao’s pizza sauce + some grated Mozzarella + your favorite toppings.
Easy-peasy!
@chipgreen @davirom @InFrom @klezman @rjquillin this one was actually a 2 day my wife did and not our simple one. I believe @klezman admonished me for no ferment…so I assume we’ll play around some more but def not giving up the other recipe, you can toss it together last minute no thought required
https://melaniemakes.com/perfect-pizza-crust/
@chipgreen @davirom @InFrom @kaolis @rjquillin I don’t think I admonished you! I do obviously prefer the fermented flavours though.
@chipgreen @davirom @InFrom @klezman @rjquillin oh I agree it is superior, this one was pretty good. We’ll keep at it. We’re in kind of a pizza desert here, but there is a wood fired joint no too far away that is serious about their dough. Does a 3 day that is quite delicious, great texture and chew. $5 a ball, well it’s not a ball, more like a disc,to take home, stuff is like silk
@chipgreen @davirom @InFrom @kaolis @rjquillin I’d be all over that.
I’d also recommend watching Vito Iacopelli’s videos. He’s helped me up my pizza dough game significantly. He also has tutorials on freezing dough for future use.
@kaolis
Pizza desert? Bah!
Myles Pizza Pub
@chipgreen Well we discussed this joint before, but it doesn’t exactly make it rain in my desert, after all it is 257 miles from my house…
@kaolis
Wait, what? I thought you were relatively close by.
@chipgreen Depends on your definition of relative I guess…I’m coastal outside of Beaufort, SC. We do pass near Greenville often enough, it’s on our path north
Lacrima, not Nero
with Ziti and marinara
Mystery case selection. Held up nicely over a couple evenings. Went well with an Iberico pork steak.
@msten just picked up some '22 of this bottling and another '21 from them on wtso
With takeout pizza from Guiseppe’s.
2018 Pedroncelli Mother Clone Zinfandel.
Dry Creek Valley
Good day 1, better day 2.
You all know what it looks like.
Don’t know how many I have, but I did see a case of the 2020 at the bottom of a stack of cases. I’ll have to be pretty motivated to get to those ones.
@FritzCat at least you could see it!
2021 Cru Pinot Noir, SLH
Made a chicken chili verde the other night with a wine that was so bad that I dumped before I got to the bathroom
switched to a nice bottle!
@ScottW58 Aussie’s aren’t showing well, sounds like their usefulness leans toward colonoscopy prep
You have a recipe for the stew? I’m making a batch for Bear game in Chicago in a couple of weeks. Think I know how I made it before, not exactly rocket science… looks yummy
@kaolis well looking at it that way the bottle would be better than the gallon of colon blow the doctor gave me for the colonoscopy lol
@kaolis this was done with a pressure cooker but I guess you could do it in a pot for a tailgate?
Stuffed Pork Loin with a nice bottle of wine.
@msten stuffed pork, it’s what’s for dinner
@kaolis @msten
Pork, the other stuffed meat.
Something different, or maybe not. Flannery hanger. Think I just need a stock photo…
w/bat-shaped Reese’s Cups.
@chipgreen
@chipgreen @kaolis
When I was still at UCSD, the department I worked in was CASS; Center for Astrophysics and Space Sciences.
Veal, Rollen’s grits, demi
@kaolis nice! And pretty great bottle… Or should be
made a batch of demi last week took two days ugh wish I could just buy some!
@ScottW58 two or three day demi the only way to go…tempered this with a little butter and a tad of honey…bottle was indeed a-ok
@kaolis @ScottW58
Are all of you retired?
@rjquillin @ScottW58 Speaking only for myself…yes!
@kaolis @rjquillin
And a hell yes from me!
@kaolis @ScottW58
I really need to consider doing that as well.
But I do enjoy working, and it gives me purpose.
Lemon butter chicken with green beans/stuff. And a pretty great bottle I took a chance on from The Caubleist formally Sommselect.
@ScottW58 Looks good and interesting bottle for sure, nice color on that still
The company that bought mine closed our office. Had some good bottles waiting for happy hours that never happened due to COVID. But temperature control sucked there. So I’m opening a possible heat damaged 2008 Wellington Victory.
@klezman
W@H now?
when you’re not traveling…
@rjquillin pretty much. Or from Regus if it doesn’t suck.
@klezman Are you relocating? Working remotely?
@klezman Work, schmirk, what’s the word on the Victory?
@InFrom @klezman
and besides the Victory, what/where is this Regus you speak of?
@InFrom @rjquillin The Victory was good but not great.
Regus is a coworking/flexible working thing, like WeWork but lame and corporate.
Not relocating, at least not yet. Just had the new corporate overlords close our LA office.
@InFrom @klezman You think that was likely due to storage, or just not that good of a bottle?
@InFrom @rjquillin It was sitting in the office for several years. The climate control in the office(s) during that period was…questionable. At best.
And it wasn’t a bad bottle - just not as interesting as a 17 year old Victory should be.
2015 Quell Pinot Noir, Sonoma Coast.
I think I got it here???
Finally!!! A Pinot Noir that doesn’t suck.
Light, thin mouthfeel, but tasty, more acidity than I usually like, but lots of cranberry, and maybe some grapefruit at the end. As usual, not drinking with food.
Question: Does Pinot Noir need to be 10 years old?
@FritzCat
Since almost every bottle we drink is over 10 years old, I am probably not qualified to answer this question, but in general they do age well.
@chipgreen @FritzCat Pretty broad question, the answer would be yes and no, depends…ha! I bought the Quell, it was 2 1/2 years ago looks like,and wasn’t particularly impressed early on. Had a bottle recently that I too thought was better than previous bottles. Not sure if I have any left, it was a bottle grabbed when I didn’t know what to grab. Need to look.
A great night! A simple grilled cheese with a bit of Podi Chutney powder mixed in, some Mangalitsa bacon with green stuff and a Mowe SB. Once again because I’m a simple man!
@ScottW58
Yeah, nothing boujee about Podi Chutney grilled cheese and Mangalitsa bacon.
@chipgreen @ScottW58
And that’s not a Discount Drug Mart wine selection.
@chipgreen @msten
That’s true but the meal probably only cost me a buck fifty so still a simple man
@chipgreen @msten @ScottW58 Hmmmm…let’s see, I had to look up Podi Chutney, have yet to try any Mangalitsa pork and passed on the Mowe SB…that sir is the definition of a simple man!
Made a simple batch of pork/beef fennel sausage, opened some of my bride’s simple canned tomatoes, cut some simple fresh herbs, simply made a little simple sauce and served over some simple dried pasta. With a simple wine…
@kaolis lol a simple man for sure!
@kaolis @ScottW58
Queue up the Lynyrd Skynyrd!
Marcella Hazan’s Fettuccine col Sugo di Tonno con Aglio e Panna. Maybe not a perfect pairing, but it’s a simple dish.
Is there an application process for La fraternité des hommes simples?
@msten that’s a fancy name for a simple dish of a couple of cans of tuna with garlic, parsley, butter, cream, and Parmesan cheese on fresh fettuccine.
2020 Château des Landes Luccianus Amphore
@msten a simple dish and a pretty darn nice one! You sir are in La fraternité!
@msten
@msten @ScottW58 can I join with grilled flat iron, homemade Caesar salad, and some taiyaki I picked up earlier today?
And 2013 Wellington Estate Vineyard Syrah also from the batch stored at the old office.
@klezman @msten @ScottW58
It is Wednesday; how was it?
@msten @rjquillin @ScottW58 It was okay - same batch as the 2008 Victory but seemed a bit more stuffy for a while. Eventually opened up.
@klezman @msten that clearly qualifies so you’re in! But I think we need to make @chipgreen the honorary and unpaid CEO of this group for his inspiration and love of hot buttered beef and Pillsbury pizza dough, not to mention pop tarts, truly a simple man
2016 Chappellet Signature, in the big-ass glasses.
Very good, but getting a little too pricey for me.
PS: Ages very well.
Okay maybe not a simple man’s dinner lol. Mangalitsa pork chop with a bit of demi and an Asian salad to cut through the massive amount of fat
I only opened this wine to get rid of my last bottle because the last bottle was boring crap well this bottle was beautiful and everything I was hoping for. Guess there are 
only great bottles blah blah.
@ScottW58 Ok now that looks like a homerun, the salad looks particularly yum… good for you the bottle showed up…and if you think about it…protein/salad/fermented grape juice, sounds pretty simple to me
Going through those office wines - so far so good. This time it’s a 2016 Scott Harvey Barbera Reserve.
Initial impressions is that this one is a bit over the hill.
@klezman
Best enjoyed between 2019 and 2025 (Based on 51 user opinions)
@rjquillin Just needed some time. It’s a bit oxidized but still in good shape. Especially given the shitty storage conditions.
@rjquillin looks a little rough?
@kaolis @rjquillin
Not in my mouth lol
@kaolis @ScottW58
Looks bad, deceiving however; threw a lot of sediment. Was opened about a month ago and partially capped with Ar in the fridge. Drank better than when first twisted the top, best about a week in, the stain band, before I hit it with the Ar and it sat until now.
No thought went into this patty plate…the wine perked things up however
@kaolis I think I should do something like that with a batch of Flannery burger blend. Who needs it with bread?
@klezman Lunch burgers = bread…dinner, no bread, trend started with lovely bride and I fell in line of course…and trust me, we eat plenty of bread products
@kaolis We try to keep the bread for more useful things. So I might adopt this!
2021 Brooks Note GSM, Central Coast
Going to make a Garagiste truffle risotto with some yet TBD stuff on top and popped a 1997 Au Bon Climat Chardonnay Le Bouge D’à Côté into the freezer to cool down.
@klezman
damn, I forgot all about those, Au Bon Climat in general, not the specific vintage.
@rjquillin this one is very good! Wish I could have bought more.
@klezman oldest I ended up with, that made it to CT were some '99 Clos Pepe and Talley & Alban; I made it a bit late to that boil.
[edit] just got the generator gas filter unplugged and now up and running, as we’re experiencing an unplanned power outage. Happy it’s not raining, yet…
@klezman @rjquillin Garagiste truffle risotto?
@kaolis @rjquillin Yeah, he sells Italian “instant” risotto from time to time. This was the truffle flavoured variant. It had say too long to be overtly truffley, though, but it cooks up really nicely.
Pie rut? Cheated this time. We were snacking on an appy and a beer for lunch Thursday at the wood fired joint…took a dough home, dressed it up last night and tossed it in the cast iron (note bride’s allotted real estate for green stuff)
@kaolis I sure hope she thanked you for the generous green space you gave her!
@ScottW58 I am a nice guy, ain’t I?
It’s a Zinfandel kinda afternoon.
@FritzCat That’s quite the range of price point and quality there!
@klezman Finished 3 bottles and had remnants in 4 others. I put them together and set the bottle on the counter 'til tonight; the sum of the parts was better than any individual bottle. None were duds in any way.
@FritzCat @klezman idk what you mean, but I’m assuming you made your own red mix.
@FritzCat That’s an interesting way to finish the bottles!
@klezman @Ten9Eight Yes, I made my own custom blend.
Gamay with vegetable soup, French bread
@rjquillin how was it? I’ve had a bit of Grand Mayne, maybe a bottle or two left. No ‘92, kind of a panned vintage in all of Bordeaux to put it nicely
@kaolis Yes, an “off” year does help out with pricing, and for $20 I’ll not complain. Didn’t seem tired, and clearly not over-the-hill, but it was a bit thin. Likely I’ll finish it off tonight if it holds up…
@rjquillin Well I have to admit to chasing off years in Bordeaux but stayed away from '92. Good to know
@kaolis
Ah, I did fail to mention it was from a 375; not disappointed.
Perhaps this should have been in the Pub, or on a Wednesday; just doing some CT and cellar clean-up and ran across this time capsule
2012 Victory offer from 11/2017
Ahhh, those $30 gems from Peter
Shochu in Golden Gai Shinjuku
@pjmartin
Is that Japanese for “Chubby Cherub”?
@chipgreen @pjmartin
Ahhh, Tenshi no Yuwaku; sweet potatoes from Kagoshima,
well done!
@chipgreen @rjquillin
Thanks for the identification. It was only identified on the menu as Premium Shochu. It was several notches above the next pour at a different bar later.
2008 Rivers Marie Summa Vineyard Pinot Noir
With smoked duck breast and/or ham al pastor from Smoking Goose, chanterelles, and something green.
@klezman and???
@kaolis It was good! The smoked duck breast I kind of overcooked, so that was less than ideal unfortunately.
Flannery English short ribs in prune sauce, Anson pencil cob grits, '03 Panza PS;
no greens
Well Costco has a $75 off a whole prime ribeye yay! Picked one up broke it down and now have 13 two inch rib eyes. Cooked up the two ends with a Scamorza Orzo dish, basically a smoked mozzarella Orzo dish that really needed nothing else. Comfort food +.
@ScottW58 A baker’s dozen of prime ribeye!
Are you sure that’s not too much? (Especially for a man of such “simple” status.)
@kawichris650
Well I was hoping the $75 off would still qualify me as a simple man
@kawichris650 @ScottW58 I saw somebody mentioned that a few days ago and I checked at the one near the kids’ hockey rink - no dice. Any idea if this deal is available at the Culver City store?
@kawichris650 @klezman no clue, woodland hills and Van nuys have them.
@kawichris650 @ScottW58 What were they charging per lb?
@kawichris650 @klezman $19.99 mine was 18lbs then less $75 at the register.
@kawichris650 @ScottW58 Sweet deal. I might need to get over there to get one
@kawichris650 @ScottW58
so you broke it down yourself?
Don’t think I’ve ever purchased a whole prime before.
Just knife it?
@kawichris650 @rjquillin @ScottW58 This is a job for YouTube?
@kawichris650 @rjquillin Yes that’s why I buy Japanese steel
@ScottW58 Simple!
@kawichris650 @rjquillin @ScottW58 For a boneless rib? Just slicing!
A bit more complicated, if you want it to be, if you buy bone-in. More so if you then dry age it, as I prefer to do.
Speaking of Japanese steel my daughters took a trip together to Japan last month and bought this carbon steel beauty back for me. They visited a knife maker in Okinawa (the name escapes me right now) and had it made. You know I’m really starting to enjoy those kids now
@ScottW58 Very nice! Both the knife and the kids!
@klezman @ScottW58
watokintsu hakoninabe ring any bells?
That last kanji isn’t real clear, perhaps a better pic…
@klezman @rjquillin lol that might be the attempt to engrave my name watokintsu that the girls wanted on the knife
better pics?
@klezman @ScottW58
wa to kin su
is the katakana, so, yes, your name
the last katakana character su, not tsu
below that we think
ha ku ni do
perhaps two white metals
that last kanji just doesn’t have enough detail
the other side
ke n su i
likely a name, person or brand
Campo Grande flank steak and air fried delicata squash. And the second half of a 2020 e11even Cab Franc.
w/Pot Roast, roasted potatoes, green beans and corn bread.
@chipgreen Chard with pot roast, what an iconoclast! It all sounds lovely.
Flannery 60 day new York, chanterelles, broccoli, and 2018 J Dusi Paper Street mourvèdre
@klezman chanterelles at Costco?
@ScottW58 Yeah, I load up all fall. Except the one year they were $20/box.
Pretty remarkable for $7.
Went well with the pie I don’t have a pic of. Pristine cork, no way it’s original unless this was just bottled.
The Syrah has held up wonderfully and paired well with the spaghetti and meatballs.
All 3 with salmon for 8 old friends
@msten Old Eight Cut for 8 old friends; well done
How was the '18 Our Wine
@rjquillin all three were enjoyed. We’ve had a couple cases of mixed vintages of our wines and all were very nice. Sadly they’re done making wine.
Pollo A La Naranja Y Chile Verde or Orange and Anaheim Chicken, a simple but delicious dish for a well you know
@ScottW58 ha!
Cause I don’t want to be a simple man every night
with leftovers from last night.
@ScottW58 Nice. That was one of the best bubblies we’ve ever tried.
@klezman @ScottW58
Same! Still hoarding a few.
@chipgreen @klezman good call this was always great but are getting better every year!
Making a cast iron pan pizza and about to open a 2018 Once & Future Bedrock Vineyard Zinfandel
2010 Winesmith cab Franc
Not sure which barrel age variant this was. Wife opened while I was on my way back from Japan. Three nights open and didn’t change to my taste over the two nights I had a few pours. Still showing the bright cherries. Nice wine
Ohio wine.
Our first ever Russian cuvée. A bit sweeter than I like, but SWMBO loved it!
@hscottk
I believe that is their highest dosage bubbly. It has a somewhat creamy mouthfeel (batonage? Sur lie?) which makes the touch of sweetness more palatable, IMO. I like the subtle differences in all of their bubblies.
Simply a great day with pretty simple food and pretty simple wine watching my Bears stay atop the standings… add a couple mags of an inexpensive champers and a few other bottles…I made a little chile verde, star of the show might have been a bud of a bud’s 12 month fermented habanero sauce
ok, no more bandwidth stealing…one of the taco fillings was some walleye just back from Canada speaking of stars
@kaolis
Congrats and nice lineup!
@kaolis
go bears unless they face the rams!
A simple man lol! Nice work out in the cold. How was the Maybach or as my wife calls it Malbec
@ScottW58 You say tomato, I say… didn’t spend a lot of time with it, but Maybach was delish, undeniably a rich mouthful of Napa Cab front to back. I had the Hewitt first, then the Maybach. I was like, whoa, gear change here. Hewitt held its own though, but totally different wine, more subdued, earthy, a little more backward. Wasn’t a freezing cold day, tried to keep wine temps in acceptable range.
Our brunch plans were scuttled when I got called into work Sunday, but today is “work from home” day, so…
@chipgreen Don’t drink many bubbles these days but I do recall a few bottles of Ayala passing my lips
It’s a no-wine night, but because there aren’t enough opportunities for poultry this week we’re making Buffalo wings tonight.
@klezman no wine night??! Why bother?
@ScottW58 one of those “trying to be healthier” things.
Never heard of this frozen pizza, but depending on where you live you maybe have and I guess they are quite popular. Little store close by up here in WI just started stocking them. We doctored it up, tasty.
@kaolis You gotta try the Six Pack!
@kawichris650 Now we’re talking! Nothing green in sight either. I’ll have to look, think they had about six varieties… might have to do a separate one for the bride
Have a rose for my niece and kids, a cab/blend for my older sister and a bunch of champagne for the rest of us. Anyone else drinking for thanksgiving?
@ScottW58 Thoughts on the Elivette?
@hscottk still early here have not tried it yet, looks like you have below, what do you think? I have only tried the 07 and 12 which I liked a lot!
@ScottW58 I’m a fan. Not fruit forward, but enough for my palate with fully resolved tannins. We did a lamb loin and it was a perfect match. I tend to prefer aged cabs and this hits for me.
@hscottk funny I just finished my second glass and I have to agree it was pretty delicious! Glad I have more and more of the 07’d and 12’s. Clearly you have a palate I will follow
btw I tried an 04 that was damn good too.
@ScottW58 Great palates drink alike! Lol.
Happy Thanksgiving everyone!
Thanksgiving buffet at the Aerie at Snowbird, UT visiting my daughter and son in law at Alta
. Too dark to see the mountains in the background.
Mystery case winner with a smoked turkey
@msten glad to see I’m not the only one going with the spatchcock approach!
The Scott Harvey Barbera was a hostess gift for my SiL. We didn’t get to the Hunt Country Vignoles.
The Roessler was a little shy at first. Earthy, with not much else going on, but it slowly evolved into a really nice wine. The Eagles Trace Cab was good to go from the start and did not seem to change over the course of the evening.
Dinner was turkey, mashed potatoes, sweet potatoes, stuffing, green bean casserole, fried egg noodles and Texas Roadhouse rolls. Chocolate cream pie and cherry crumble pie for dessert.
@chipgreen You still have some Eagle Trace. That was a good deal on the big group that was sold off.
2016 Halcon Esquisto Magnum, in a very good place; 2019 Miner Viognier with the standard fare and a crowd of 34. Happy Thanksgiving everyone.
Actually popped a Wellington last night, won a whole lot of hearts from it too…
Pretty good set of wines, especially with only 3 adults!
1994 Corison from a magnum. The rose is etched on the bottle because that’s the year Cathy’s daughter Rose was born.
@TimothyB I’d be hesitant to open a bottle like that.
@FritzCat Have to open it some time. Don’t have any heirs who even claim to be into wine.
@TimothyB (Don’t tell anyone, but…) I always give my grandson (11) a taste. At Thanksgiving, he didn’t like the Pinot Noir, but did like the Port. A boy after my own palate. I’ve got a case+ of Ports in the cellar with a sign on it, instructing him to serve it all at my wake.
@FritzCat That sort of thing will mark you as European!
Back in the day - and it’s cool that I’m old enough to use that phrase, kids are jealous of me - when I was teething, my grandmother used to rub port on my gums to soothe them.
@TimothyB Two words: “Hot Toddies”.
@FritzCat @TimothyB Maybe we’re European too…we give the kids (both under 10) sniffs and tastes regularly.
2015 Elivette Spring Mountain Bordeaux Blend
OK, here’s the deal: I am sensitive to the “corked” smell and taste. I popped a bottle of this wine; one of the 5 near the top shelf in the cellar. I detected an off odor, and the flavor just skeeved me out a little, and the finish was shorter than I would have expected for this wine. SWMBO really liked it…it was just fine. I had to experiment. So, I went down to the cellar and looked at the other bottles. There was one 2015, and the others were 3 different vintages ('12, '14 and '16). I just had to open the other 2015, so I did. (Both corks were soft, and the 1st one broke while pulling it.) The second bottle doesn’t have the “corked” smell for me, and I do get licorice and alcohol on the sniffy sniff. SWMBO says it “is not as fruity” as the first bottle. I agree, not as fruity, but I do get a full palate of what I would expect from a Bordeaux blend, and a much longer finish. Well…she likes the first one better…mouth coating, but short finish and “funk” at the end for the second bottle.
@FritzCat Follow-up: Tried both bottles #1 and #2 on night 2. The TCA was obvious to me, both in smell and taste. My wife…not so much. Ended up dumping bottle #1 and finishing bottle #2. I suspect that I am particularly sensitive to TCA. I would make a terrible wine steward…I’d be sending bottles back that the customers think are hunky-dory.
T-day in Yuma:
The welly was the first to go
Thanksgiving was just my bride, daughter and hubby. Enough food for forty, not four. The kids don’t drink these days but sure do eat, so nothing going to waste for sure. No waste on wines either for us two imbibers. RM was 2020, the only '20 they made.
It’s aged but still very alive.
@radiolysis I should open one of those soon. Also the 2005.
@klezman @radiolysis
Is the '05 the Second Fiddle Fiddlestix
Going to have some leftovers and a 2009 Harvest Moon Pitts Home Ranch Zin, after we finish our cranberry mixed drinks.
Dusted off a mag today. Very nice.
Tonight, home dry aged rib steak, air fried Brussels sprouts, and 1998 Ravenswood Pickberry Vineyard. The wine seems more like it’s 12 years old rather than 27…
Making some pork chops and the boss wanted bubbly: 2008 Derot-Delugny Champagne Brut Millésimé