Vacation has begun. Driving North from FCO, found a little family run winery. No English spoken by the very pleasant young woman who allowed us to taste the bulk wines…3 or 5L plastic bottles for sale at 1.30 Euros. An old guy was leaving with a 5L as we arrived. They sold Sangio, Cab Sauv, Merlot and blends with Montepulciano and others. This is the 2020 Sangio. Pretty dang good!
Pic to follow…maybe
@InFrom Takes three or four months for us to empty one of these from Costco for ~$10 or so. Generally try to keep one or two in the pantry, as they were out of them when the Suez was plugged up with that ship run aground. Can’t imagine $10 for 8Oz or so at a normal market.
I’ve been so-so on these wines but this was drinking nicely. Better than I thought with Campo Grande Skirt steak…just another messy pile of protein. Thought I took it too far, these are thin, but it was just fine. A short brine helped I think.
@InFrom@klezman@ScottW58 Can’t get away with anything around here can you? I don’t generally rate wines…in the old days I’d say it’s a solid 87-89 and given the price would seek it out (in fact I did take a look and see if these are still available, looks like they are) but no one drinks anything less than 90 points anymore so in today’s world I’d bump it up to a solid 90+… with the caveat of that bottle on that day at that time…and not sure if it was a Fruit Day
@ScottW58 Hanging around here is inspirational! After seeing this I made a little confit with the tiny tomatoes I had left over from last week’s pasta alla Carlofortina, spread it on a nice multigrain baguette, and sprinkled it with the remains of the bread crumbs with capers and pine nuts I still had hanging around. With some scrambled eggs. So good! Breakfast of champions. No wine though.
Nothing fancy and bad pics, but cracked the other zin from the Meadowcroft offer for a little brisket. Told myself to give up trying small pieces because I turn them into leather so what do I do…buy a 3# chunk. Tried not to overthink it and it worked. Dry rubbed and wrapped for 2 days. In my little Smokin-it at 200 with mesquite/hickory/cherry. Temp was only showing 176 but a probe was going in easily so I’m thinking done. Wrapped for 30 minutes and success! You don’t get a smoke ring in these and bark was iffy but tasty.
@klezman I liked both of them. Not delicate zins, but not jammy by any means. Solid, well made. The Wyldvin was more fruit forward and brighter. The Speedy Creek a bit more subdued, touch of leather. Drinking well now but these will both go a bit.
Last night, 2009 Noceto Sangiovese Riserva w/ground bison meat pizza at Myles’ Pizza Pub in Greenville, SC. It was my favorite pizza in college at Bowling Green in NW OH. The owners retired and moved to SC then got bored after a couple years and reopened the pizza shop with their daughter in SC. I found out about it last year and made a point to get there while we are in Asheville, NC for our Anniversary weekend.
The owners sat down and chatted with us for quite awhile. It was nice and the pizza is as delicious as ever! Interestingly, our waitress and her boyfriend who also works there used to live in Sonoma and he is a registered Sommelier. We had a nice conversation with both of them as well and left half the bottle of Noceto for them to drink. Good times!
I am an utter philistine. Bishop Blood Orange, the last can of it from the pantry. I shall lament missing those Casemates ciders of weeks past for a long time. I will also continue to maintain the forlorn hope of one day seeing a New Zealand Feijoa cider here. (Alas, it shall never be.)
Ok so the Walter Scott, I think was a onesie from a sampler pack, hope I don’t have anymore. After the fact I see CT mentions matchstick reduction. I thought sulfur and petrol but it was god awful. No change after like 3 hours, probably going down the drain but it’s back in the fridge, see what it’s like tonight.
The shrimps were tasty, a little seasoned panko and a couple of sauces. A little twist at least for me is I’ve been brining them lately. Been cooking and eating fresh shrimp this neck of the woods for 40 years but never dawned on me to try a brine. 20-30 minutes is about it. Firm/tender/juices them up a bit.
Also finished up the last of a 2018 32 Winds Pinot, Platt Vineyard. Big wine that needs some time.
I really like it. I completely forgot I still had any left until I found it sitting in the rack. I had opened something else but didn’t really like where it was (hoping for improvement tomorrow night).
@karenhynes@ScottW58 I’ve got a few '17’s and '18’s of Perry’s and CT says I have four '14’s but that probably means I have zero. And a couple estate cabs? You’re going to make me look. I think they sold/is for sale?
@hscottk I thought it was showing well, maybe not as well as some other vintages and not as enthusiastic as some CT reviewers. (which I don’t take much stock in but one of the reviewers there drinks a ton of Kutch) but no fizz and double checked with the bride on that. I’ve got two more to go, will wait awhile on another.
It was the boses birthday and Andrea wanted to spend the weekend at the beach so down to Encinitas. Last night went to the Pacific grill in Cardiff for dinner last night. Great food and the 94 Margaux rocked my world! Met a fellow wine lover and his wife at the restaurant and they brought over a Laurent Perrier 25 fun times! Tonight opened a burg at a high end Mexican restaurant at the hotel ( who knew?). Headed home tomorrow and the boss is really happy! I done good
They make wine from many interesting grapes. This was our first ever Wetumka. Supposedly reminiscent of a Melon de Bourgogne. I have only had Muscadet a few times and not recently, so can’t really compare other than to say that I recall more minerality and salinity with the Muscadet than with the Wetumka.
Are you anywhere near Augusta? I still have a 2010 Augusta Winery Chambourcin from when my wife and I visited MO “wine country” after my Niece’s wedding in St. Louis about 10 years ago. I’m guessing at least a few of the wineries in the Augusta/Hermann area would have a Chambourcin.
It’s Wellington Wednesday, is that correct? Well I have purchased (all from the previous site) a total of three bottles of Wellington lifetime, tonight is bottle number two. My bride said “well this is tasty”
@klezman@rjquillin Was that confusing? I have purchased 3 bottles of Wellington wine. I purchased a 3 pack from w**t a few years back. Drank one shortly after purchase, one last night, so I have one left, a '13 Victory. So depending on how one parses them out, or I guess the one remaining bottle, it may indeed be enough for several lifetimes?
Yeah yeah so I can’t count, the hosts wife jumped in. My wife couldn’t make it because she’s a working stiff I had to leave early for a golf tournament at 7am yesterday. Most of the wines that were drunk were the Rhones and champagne everything else were just small tastes. @chefjess the Madeira was silky smooth and delicious, I guess if you give one a hundred or so years those crappy wines become drinkable ha. I was just happy Kenny delivered my yearly bottle of his gorgeous hot sauce!
Yes I did; just sour grapes I think for her presentation that day and unwillingness to pull a cork on her Bentley for the CS vets group.
I have continued to pick up her offers here.
Sorry for the multiple bottle shots. But thought it interesting the label says abv 9.0 and the back label says abv a range of 11-14. Might have seen the range thing before though?
Tuna/chili garlic/jasmine rice grits/wasabi and radish microgreens
@ScottW58 I don’t design the labels, I just drink the wine. The wife doesn’t believe in half way when it comes to toppings. And neither do I.
EDIT: If I remember correctly, the intent of the label was to show support for farm workers.
@rjquillin I have to say we were pleasantly surprised. I was worried it was going to be nothing but a mouthful of acid after first taste and it did need a good hour to come around. Meaty/beef broth/leather. Still enough fruit, tannins resolved. Last of my Pax from that era.
Revisits the 2020 Peachy Canyon Zin from the case I ordered. Bottle shock is a thing if you are drinking the day after it ships(referring to the rat bottle). Had it with Korean bbq beef ribs tonight and…. Amazing! Definitely not disappointed in the case.
Last night made a teres major cooked in a cast iron pan wit mushroom gravy and a dollop of green stuff. Carrie from Morgan ranch emailed she had some of these she needed to unload (she knows a sucker when she sees one) anyways did a little research and found out it’s more or as tender than a filet but with flavor! They were great, who knew? Wine was also fantastic