I drank the 2018 Alicante Bouschet over the last three days. Took a 24-hour decant to open up and then was just beautiful. Last small glass tonight. Starting to fade slightly. Haven’t opened the Tinta Cao yet. It might be in the same boat as the Alicante needing a longer decant.
We need a ‘what will you drink tonight?’ thread. I’m trying to decide between 2015 Twisted Oak Touriga and 2016 Zeppelin Negrette. @klezman you have CT notes on both. Which one is more ready now? No real plan for dinner, so will probably just be on its own.
@hscottk Yikes, that Negrette was a year ago! Translating my own notes to my self suggests that both wines were good to drink. The Negrette was probably lighter, but depending on your preferences for acidity and such you may prefer the TO since it’s a bit softer. In neither case did I note that I thought the wine needed more time or sad that I drank it too early.
@klezman It was a tough call, but went with the 2015 TO… an extra year under its belt and CT drink by pushed me over the edge. The drink by info was bogus as expected, but the wine was very nice! Excellent with and without food. Thanks for the input, Klez!
tmi but lamb tacos with a hot sauce crema, an interesting concept from Rick Bayless, at least that’s where I got it…cheese goes down on the pan or skillet, let it melt, top with tortilla, let cheese get brown/crispy, then flip and top
@kaolis A ton of waste? You mean like a large fat cap? I’ve never had that issue with them, but often times if there’s extra that looks like it would be wasted the weight is higher to compensate.
You could always email them…their customer service is fantastic.
Regardless, sorry to hear it when a Flannery steak lets anybody down! We’ve only had that happen once or twice in the last 8 or so years we’ve been buying.
@klezman Fat cap doesn’t bother me although one had quite a bit. It was internal gristle in both, I guess that’s the word for it. Like quite a bit. My lovely bride can chew through anything but couldn’t handle it either…ha! I won’t call, as you say their service is great, treat me well, and it’s only happened once or twice before.
Opened one of my @winesmith 2005 faux chablis. It’s probably getting close to kicking the bucket but is pretty delicious still. I have two more bottles left that I’ll need to put on my priority consumption list
Had some friends over for an Italian themed dinner party. We cooked up several different pastas and some homemade meatballs and each couple brought an Italian dish as well. I filled some racks we have in the living room with Italian wines and invited each of the ladies to pick a bottle. We started off with a couple bottles of Prosecco with apps and charcuterie before moving on to the main meal and wines.
N.V. Ruggeri Prosecco La Maschera x2
2018 Caposaldo Chianti
2015 Velenosi Lacrima di Morro d’Alba Querci’Antica
2008 Tua Rita Giusto di Notri Toscana IGT
2008 Donnafugata Contessa Entellina Mille e una notte
2017 Nervi Rosa
Fortunately it’s still very enjoyable, but I’m not sure for how long. Currently there’s plenty of dark fruit, balanced acidity, a little chalky, and bone dry. I think I have three more and I’ll likely drink then sooner rather than later. I wish I had more of the Barbera. Those were very nice.
@rjquillin@ScottW58 Good to know. I figured I wouldn’t open mine for a few more years yet.
Those fondant potatoes look delicious. As usual you make delicious looking food! And you’ve never let us down on taste either.
If auto rotate is enabled on your phone, try turning it off before taking the photo and see if that helps resolve the issue. If that doesn’t work…
Another idea is try cropping the photo on your phone prior to uploading. Even if it’s just a minuscule adjustment. Doing so might remove any orientation info from the image EXIF data and allow it to post online in the correct orientation. I hope that helps.
No question it’s CF based. Seems the Merlot is adding some middle, but overall, at PnP, it’s still pretty closed up. Some crystal on the cork. Both tannins and fruit not as pronounced as I recall from my first a couple years ago.
It was delicious. Bright salmon color. Strawberries, raspberries on the nose and palate. Slightly creamy with a hint of almond on the finish. Fine mousse. Very elegant. Effervescence was more than typical so I let it rest and warm slightly. Acidity seemed a little less than normal. Maybe bottle variation. There was no disgorgement date. A little on the sweet side. I believe dosage is 8 g/L and with the abundance of fruit, less may have been okay. I’ve recently been drinking low dosage (4-6 g/L) so maybe it was just that change. For me, this would be a nice bubbly with friends or a very nice house sparkler for Sunday dinner to start off the week.
Both or either. Not typically the wine for an average Tuesday night. A few friends got together a while back and shared several amazing wines. We typically always start with a glass of bubbly. My first 2007 Elizabeth. I have a few of the 2008 Elizabeth and several 2002 Nicolas Francois. Another simply stunning champagne. After the rack collapse a few months ago, I’m not waiting as long as I probably should. I would rather drink them early than lose them forever. That was just heartbreaking. If you have an opportunity to try, take it. Lovely wines.
Ugh! That was not me and I didn’t lose as much as what was in the video, but very similar; glass and wine everywhere. It was horrible. I’m leaving more stuff in boxes and drinking the older and/or ‘special occasion’ stuff more regularly.
I know that video clip was worse than what you experienced, but still… I’m sorry for your loss.
I’m paranoid about something catastrophic happening like that and I try to limit any risk as much as possible.
This is a wine rack I made with parts upcycled from a baby crib. It takes up more floor space, but it provides peace of mind knowing that the 136 bottles are relatively safe since the top tier is less than 22" from the floor.
@chefjess@rc70 We love it, a bit of a learning curve. My bride always says I can’t believe we ate anything else. We have the Koda 16. It’s definitely big. Playing with making dough but also buy some dough from a local woodfired joint.
@chefjess I quite liked it. Left some to follow over the next few days. I’ve had plenty of their Riesling and pink, but never red. So I figured I wanted to try one early. That’s why I got two sets of the vertical
This is delightful cool climate Franc. Just what I was hoping for. Napa this is not.
I had this Friday and really enjoyed it after the chill wore off and around 30 minutes of air. Didn’t know what to expect with the PN/chard combo. Nice surprise. My first time trying her Willamette Blanc. Have you had this before or was this your first?
I was actually thinking the same thing. Maybe not the sodastream part as I think it would explode (I experimented with juice just once and never again), but that the wine would make a lovely bubbly.
I also found no smoke.
Got our first of this year’s home dry aged rib steaks warming up right now. Then saw that people on CT think this is on the decline, so I figured I needed to open one and see: 2007 Leo Joseph Cabernet Sauvignon Lilian’s Lawrence Harrison Vineyards
Initial reaction is that it’s more advanced for its age than I’d expect but it’s far from gone. More licorice than I’d expect.
It’s actually a regular 750 from the offer Jan 16, 2021. I think those mags were 2017s?
It’s a solid pinot. Food friendly, nice balance, a bit fruit forward on the nose and palate at first, but settled down quickly to reveal some nice spice notes. It’s very smooth, medium bodied, nice acidity. Paired well with my (perhaps odd) choice of lentil soup and trout livornese (baked trout with olives, tomatoes, lemon, garlic, and roasted potatoes). Overall very pleasant. I’d think it would be a crowd pleaser.
@klezman I had first grabbed a 2012 Cab Franc and didn’t really focus on the fact that it was one of Clark’s Roman Reserves. It wasn’t bad as is (though the center of the cork was crumbly) but I was mindful of all the advice to let it air out a lot, so we ended up with the Wellington instead. I decanted the Two Jakes, not sure which night or nights we’ll drink it.
Pretty darn tasty! Karen Approves!
A little funky on pop and pour, but that dissipated with a little swirling. Lots of dark fruit and some nice leathery notes on the background. Gonna cork it and revisit tomorrow.
Somked some thigh quarters and tried this because the latest release hit my inbox. As great as this wine is/will become imho I decided I can’t buy anymore cabs that need 10 or twenty years to mature cause I’m too damn old, well except maybe Macdonald I’m proud of myself!
Thanks all. Not COVID. Just some GI thing that will hopefully be gone by morning.
The chicken soup is homemade, of course. All chicken bones gets second use here. Cook for ages with some veggies and that’s about all there is to it. Onion, celery, carrot, parsnip.
Another delicious dinner with friends this past weekend.
This one had a French theme. I paired the wines so that each wine would pair well with 2 consecutive courses, as we find that the wines and food courses do not always sync perfectly. This allowed for some flexibility and overlap between the wines and courses.
We started off with an appetizer of baked raspberry jam and brie on sliced baguettes, paired with N.V. Dosnon Champagne Recolte Rose.
Followed by a salad of butter lettuce with feta and cayenne candied walnuts. A 2017 Domaine Saint André de Figuière Côtes de Provence Rose Premiere bridged the gap between the appetizer and the salad.
Casemates is acting up again, balking at anymore .jpg uploads with the message “you can only upload images”.
The next course was probably the best soup I have had in my life! It was a butternut squash soup with prosciutto crisps. We segued from the salad into the soup with a 2009 E. Guigal Crozes-Hermitage Blanc (93% Marsanne And 7% Roussanne).
Now it was onto the entree: roast chicken with carrots, parsnips and potatoes. We opened both a red and a white for this course. 2010 Château de Beaucastel Côtes du Rhône Coudoulet de Beaucastel and a 2013 Louis Jadot Pouilly-Fuissé.
Finally, we finished the meal with dessert. Chocolate creme fraiche cupcakes. Opened two wines with this course as well, since not all appreciate dessert wines. 2003 Château Tirecul La Gravière Monbazillac (Semillon-Sauvignon Blanc sticky) and a 2003 Château Sainte-Colombe for those who wanted to keep it dry.
Fantastic night of food and wine Chip! few questions I bought a bunch of that 10 Coudoulet because everyone was saying how good it was going to age but of course I burned through the last of those a few years ago how was it holding up? And that Monbazillac was always great and forgot about them, good? And lastly the 03 Sainte-Colombe was maybe the best qpr last Bottle every had still holding up?
My CT suggests there may be a half case of the Sainte-Colombe up there in box K12.
Supposed to be some Halcon and Ped Rosé in the same box
Drink a couple, or give one to Scott.
What is better than a home-cooked meal when someone else does most of the prep? Nothing! Great salmon burger from the local fish store, a couple of toasted brioche buns, topped with slaw, and an orange wine from Slovenia to go with.