@InFrom@ScottW58
It’s all good, not like I would remember to do it next April! But quite the coincidence that I started the thread three Aprils in a row, probably the only three times I have ever started the thread on CM.
I was a little miffed at RJ for changing the other thread title just because he could (and pretty sure he was one of the first to complain when TT used to do that sort of thing on WW) but I’m over it.
Last night, next year;
2012 Talullah Syrah Shake Ridge Ranch w/ penne rigate and cheesy garlic bread followed by 2014 Jana Rose of Pinot Noir which we are finishing while watching the Pope give Easter Mass. Jesus juice!
@chipgreen
Wow, the Hawks View PG was seriously herbaceous. Smelled like flower stems in a water filled vase and the palate was very similar. It’s a completely different wine than it was a year or two ago.
2013 Gård Vintners Syrah Grand Klasse Lawrence Vineyards with tri-tip with my custom dry rub, panamanian style garbonzo beans and spanish style rice. Went well with all the heat and various spices.
@klezman
It’s the one that’s 49.99 on Envoyer now. NV premier cru. The vintage 2012 is $79.99 I think. Either way great wine as long as you love a little acid
2011 Cabot Syrah. Definitely on the lean side, but with a great nose of blueberry, floral components, and earth. I preferred the 2010, but this is still a great effort.
@ScottW58 This killer offer was one of the casualties of molarchae’s pay cut and beyond overflowing storage. Sad to miss it, but there’s always more wine!
@klezman@ScottW58
Just reading an article claiming ~50% of LA county are now unemployed. Ouch.
Pay cut vs. unemployed? I’ll likely take the cut, but still that hurts.
At least you have ample supplies.
@ScottW58 Sounds like when we’re allowed to congregate again we might invite ourselves over to hang out for a few hours for smoker and wine deliciousness.
@Mark_L@rjquillin@ScottW58 For us, I wouldn’t say bored. But I would say a little stir-crazy. A 6-month old and 40-month old will do that to you in the best of times…
@rjquillin
I think they have done 2 BD’s. Bought a 6 pack off the quarantine thread and I’m glad I did these cabs have a lot of potential for the future. And as you know I like to try everything I buy how would I know if I wanted to buy again?
@ScottW58 They say they are done at 175-180 (with the smoker at 225-250), but many say to take them higher (the best way is to see the meat pulling away from the bone, or when you are able to twist a bone free from the meat). I use a combination of hickory, apple, and cherry.
@Mark_L@ScottW58 I like my ribs to still have some meaty texture to them, not the fall-off-the-bone softness some prefer. I (with or without smoke) do 2-2.5 hours at around 250 followed by a sear. It’s never failed me.
Beef ribs, otoh, I tend to go at least 3.5-4 hours at a similar temp of 250-275.
@Mark_L
Well yesterday I did a small brisket 3lb sadly that’s all I could get at the store Used around 6 ounces of hickory at 225 and it got stuck when it was around 160 degrees, a quick look on a smoker thread (who knew) and I was told to wrap it in foil and put it back in, that worked! Pulled it at 195 and it was jiggly and perfect and great bark! Smoking a salmon today for bagels tomorrow morning Need to experiment with different kinds of wood, just love the smoke flavors. Needless to say i’m in love with my new toy and wonder how I lived without it.
@rjquillin I use both
For baking and cooking, I’m at my most F-centric just because all of everything was in F growing up. Most everything else I lean toward C but can get by with both.
@klezman
I got a cabinet smoker/electric because i’m basically lazy, load the food and wood set the temperature. It’s small so does not take any space and works very well. But now i’m thinking I might also get a Weber smokey Joe which from what I have been reading is pretty easy. But the only reason I would get that is if I want to smoke more than 18 pounds of meat
@klezman@Mark_L@ScottW58 they come out fairly tender. The recipe i saw is actually 140 for 36 hours but I don’t have time for that. The noticeable part about doing it this way is the ribs stay super meaty.
@ScottW58 Don’t tell too many ppl about JB! Had the pleasure of private tastings with him and his wife. His cabs are great and show the WA style well. Glad you enjoyed it!
2011 Kinsella Estates Cabernet Sauvignon Jersey Boys Vineyard w/mixed greens and berry salad with strawberry balsamic dressing, mushroom risotto, filet mignon and pound cake with mixed berries and whipped cream for dessert.
Smoked some Flannery Heritage pork chops with a Mexican corn salad and coleslaw. Also made a mustard based Carolina BBQ sauce. If you like pork chops I would advise you to buy some from Flannery!
@rjquillin@ScottW58 We had a Flannery pork rib cap last night. Seriously considering their pork chops, but oh so expensive. Gotta tell Katie to put them on sale one of these days
@rjquillin
One of the best chops I have ever had and I’m a pork chop snob! I was raised eating great chops before they bred the fat out of them, these are old school
@ScottW58 Yeah, that was a great wine and a fun night!
How socially distant have you been? I’m starting to think of making some well thought out exceptions…
@MarkDaSpark
Yup that was a great bring Mark, split a sixer with Ron that night then bought a few more since I knew it would be a loooong time before I got my bottles from RJQ
@rc70@ScottW58 you are more familiar with Scherrer. Is this bottle representative of his style? I need to try another one. I enjoy gamey and wild but I swear I smelled paint thinner.
@losthighwayz@ScottW58 No paint thinner for me had it with carne asada tacos made with tenderloin tips - medium spicy - wine went very well with them. I’ll pop another bottle in a day or 2 and see if any difference.
2016 Kay Brothers Cabernet Sauvignon The Cuthbert an Aussie cab that clocks in at 13.5 ABV. With Flannery New Yorks and baked potatoes. Thanks Lost for reminding me to get some of these Is this crappy month over yet?
@chipgreen
I’ve been thinking about opening one of those for the past few weeks to see if it has come out of what I hoped was just an “awkward” phase. I guess not, huh?
@chipgreen@karenhynes I’ve got 10 bottles sitting in the shipping case in my basement (I was hoping to use it for my daughter’s wedding, but reconsidered after trying a bottle (well in advance of the wedding, thankfully). Maybe I should crack one open one of these days. If I ever meet up with Clark I was hoping see if it is what he remembered it tasting like.
@karenhynes@Mark_L@InFrom@rjquillin
I did try to advance it ~364 days by giving an open glassful plenty of air and it just got worse. I believe at the time it was offered (or soon thereafter), one taster said it was “sour”. I got some of that after it sat out for awhile. It was a little better after it initially warmed up some from fridge temperature but it went downhill from there.
@kawichris650
Now I can answer smoked a 13 pound pork shoulder a few days ago so leftover quesadillas with leftover pulled pork, woof I’ve been eating this for days every which way. never do that size again until i have a lot of people over!
@kawichris650@ScottW58 yeah that’s a lot of pulled pork. If it’s not seasoned heavily you can make carnitas fairly easily. Just make sure your good with cleaning the stove after.
Oh yeah a lovely bottle tonight.
@ScottW58 tonight? Its 445pm!
@losthighwayz
Do you have a point to make or is this a statement?
@losthighwayz @ScottW58 I think there’s an example there for us all!
@hscottk @losthighwayz @ScottW58 my hero!
@losthighwayz @ScottW58
It’s after 5pm somewhere!
You just broke @chipgreen’s streak of starting the April thread. First @rjquillin messing with the title of the thread he started, now this!
@InFrom eh, bits can become lost over the course of a year…
@InFrom
Wahh!
It was a good run while it lasted…
@chipgreen @InFrom
Sorry Chip! satisfying Cory’s need for chaos had unintended consequences
@InFrom @ScottW58
It’s all good, not like I would remember to do it next April! But quite the coincidence that I started the thread three Aprils in a row, probably the only three times I have ever started the thread on CM.
I was a little miffed at RJ for changing the other thread title just because he could (and pretty sure he was one of the first to complain when TT used to do that sort of thing on WW) but I’m over it.
@chipgreen
So much for actually trying to be helpful.
@chipgreen @rjquillin
Yeah mods ruin everything!
2018 Campesino Grenache Isa
2014 Ousterhout Wine Zinfandel Nance’s Vineyard
Still future drinking.
Actually I just want it to not be April 2020
@CorTot Seriously. April 2020 bites.
You can’t April Fool me!
2018 Demetria Rose
@losthighwayz
you know you’re loosing it when …
I read this as Dementia Rose’ the first moment
@Cerridwyn lol I feel the same way. Groundhog Day!
Some lovely 2020 Rosé…
It could happen!
Agree with Cory this month/year sucks. But the wine doesn’t
Last night, next year;
2012 Talullah Syrah Shake Ridge Ranch w/ penne rigate and cheesy garlic bread followed by 2014 Jana Rose of Pinot Noir which we are finishing while watching the Pope give Easter Mass. Jesus juice!
2009 Iron Horse Wedding Cuvee w homestyle buttermilk fried chicken, biscuits, hash brown casserole and sweet corn from Cracker Barrel.
2008 Wellington victory
With a rib roast
@CorTot Can’t believe I only have 1 of those left… with all the bottles included in those case deals. Will be a sad day when they are gone.
Cause why not? for the quarantine I broke out my best paper plates!
Keeping the Easter quarantine juice flowing into the future… 2011 Iron Horse Ocean Reserve and 2013 Hawks View Pinot Gris.
@chipgreen
Wow, the Hawks View PG was seriously herbaceous. Smelled like flower stems in a water filled vase and the palate was very similar. It’s a completely different wine than it was a year or two ago.
2021 Harvest Moon RandyZin
2007 Black Cat CS (Napa)
Paringa Sparkling Shiraz.
Really hope I can drink another one in April 2021.
2013 Chateau St. Jean syrah with baked cod, red beans & rice.
2013 Gård Vintners Syrah Grand Klasse Lawrence Vineyards with tri-tip with my custom dry rub, panamanian style garbonzo beans and spanish style rice. Went well with all the heat and various spices.
2015 Uvaggio Zelo bianco
2023 Scott Harvey zin, mtn selection. Or is it 2013?
By April 2021 i’m going to a baseball game, can’t wait! Tonight i’m celebrating with this and some instapot orange chicken.
PRANKS! CRANKS! SHANKS! wait…
@ScottW58 How is that Vilmart? Worth the tariff at Envoyer?
@klezman
I think it is a damn good deal, although I got these from JJ Buckley last year for about $8 cheaper.
@ScottW58 Nice. This was the ~$40 one, not the $55 one, right?
@klezman
It’s the one that’s 49.99 on Envoyer now. NV premier cru. The vintage 2012 is $79.99 I think. Either way great wine as long as you love a little acid
@ScottW58 Ah, must have been the Grand Reserve I was thinking about at the lower price point.
@klezman
That’s a damn good bottle too. I have a bunch of those for any day drinking.
2006 Château Gree Laroque
N.V. JCB Crémant de Bourgogne Brut Rosé No 69
2016 Franny Beck Pinot WV
Going with the 92 tonight.
I’m really confused about which forum to post to, but here goes: 2018 Monochrome “Barrel Distortion” Albariño
@davirom you are in the correct forum for next year
Chaos is a good thing
2011 Cabot Syrah. Definitely on the lean side, but with a great nose of blueberry, floral components, and earth. I preferred the 2010, but this is still a great effort.
2013 Rosenblum Cellars Zinfandel Rockpile Road Vineyard
For $17.50 this was a really nice bottle! wild, aromatic, bright and a nice food wine.
@ScottW58 This killer offer was one of the casualties of molarchae’s pay cut and beyond overflowing storage. Sad to miss it, but there’s always more wine!
@klezman
the pay cut I mean.
Ohh sorry to hear that
@ScottW58 Good to hear / know have a few coming my way. Need to pick up this week at FedEx hub.
@klezman @ScottW58
Just reading an article claiming ~50% of LA county are now unemployed. Ouch.
Pay cut vs. unemployed? I’ll likely take the cut, but still that hurts.
At least you have ample supplies.
Thank you for kindness
Oh yeah smoked my first chicken today. Where has this smoker been all of my life?!
@ScottW58 I love using my smoker. Try spatchcocking your chicken/turkey.
@ScottW58 You bought a smoker?
@Mark_L
I will do that next time.
Hey that was my first cook, I have a ton of things to try
@klezman
Yes and very happy I did!
@ScottW58 Sounds like when we’re allowed to congregate again we might invite ourselves over to hang out for a few hours for smoker and wine deliciousness.
@Mark_L @ScottW58 @klezman
Getting bored being at home so much?
@Mark_L @rjquillin @ScottW58 For us, I wouldn’t say bored. But I would say a little stir-crazy. A 6-month old and 40-month old will do that to you in the best of times…
@klezman @Mark_L @rjquillin
Hell yeah I’m bored! If I could go golfing/movies/restaurant’s I would retire right now
@klezman
Damn right! Tomorrow smoking some salmon for bagels and then a long and slow brisket for the next day. Gluttony is not a bad thing is it
@ScottW58 you got a cold smoke ability too?
@klezman
Yes I do
@ScottW58 Just let me know when to show up with the sides of salmon to cold smoke
@klezman
18 Bedrock Sonoma Cab.
2004 Nicholas Cole Reserve
2010 Ty Caton TyTanium with sous vide Flannery New Yorks
Wow this is a really great bottle and new to me, with my first smoked brisket
@ScottW58
I’d rag on you for popping a '17, excepting I just did as well, but not a CS. Another BD newbie?
@rjquillin
how would I know if I wanted to buy again?
I think they have done 2 BD’s. Bought a 6 pack off the quarantine thread and I’m glad I did these cabs have a lot of potential for the future. And as you know I like to try everything I buy
@ScottW58 I’ve got ribs ready to go in the smoker later today.
@Mark_L
what temp do you do your ribs and what kind of wood?
So many questions I have
@ScottW58 They say they are done at 175-180 (with the smoker at 225-250), but many say to take them higher (the best way is to see the meat pulling away from the bone, or when you are able to twist a bone free from the meat). I use a combination of hickory, apple, and cherry.
@Mark_L
Thanks, I will try that combo of wood and go at 250. Can’t wait!
@Mark_L @ScottW58 I like my ribs to still have some meaty texture to them, not the fall-off-the-bone softness some prefer. I (with or without smoke) do 2-2.5 hours at around 250 followed by a sear. It’s never failed me.
Beef ribs, otoh, I tend to go at least 3.5-4 hours at a similar temp of 250-275.
@klezman @Mark_L @ScottW58
Interesting how here you work with F while it’s C with wine.
@Mark_L
Used around 6 ounces of hickory at 225 and it got stuck when it was around 160 degrees, a quick look on a smoker thread (who knew) and I was told to wrap it in foil and put it back in, that worked! Pulled it at 195 and it was jiggly and perfect and great bark! Smoking a salmon today for bagels tomorrow morning 
Need to experiment with different kinds of wood, just love the smoke flavors. Needless to say i’m in love with my new toy and wonder how I lived without it.
Well yesterday I did a small brisket 3lb sadly that’s all I could get at the store
@klezman @Mark_L @rjquillin @ScottW58 isnt this the what are you drinking thread?
@rjquillin I use both
For baking and cooking, I’m at my most F-centric just because all of everything was in F growing up. Most everything else I lean toward C but can get by with both.
@ScottW58 Which smoker did you get? I wish my backyard was bigger.
@ScottW58 For salmon alder is a great wood (but can be hard to find – maple is a good alternative).
@klezman @losthighwayz @Mark_L @rjquillin
Geez lost are you making a point or just another statement?
@klezman @Mark_L @rjquillin @ScottW58 a statement with a point?
@klezman
I got a cabinet smoker/electric because i’m basically lazy, load the food and wood set the temperature. It’s small so does not take any space and works very well. But now i’m thinking I might also get a Weber smokey Joe which from what I have been reading is pretty easy. But the only reason I would get that is if I want to smoke more than 18 pounds of meat
@klezman @losthighwayz @rjquillin @ScottW58 Enjoyed my ribs with a 2016 Pedroncelli (Bushnell Vineyard) Zinfandel.
@Mark_L @ScottW58 I’ve done rack in the sous vide at 140 for 24 hours and find them pretty delicious.
@CorTot @Mark_L @ScottW58 Interesting idea…I’ve never done the ribs sous vide.
@klezman @Mark_L @ScottW58 they come out fairly tender. The recipe i saw is actually 140 for 36 hours but I don’t have time for that. The noticeable part about doing it this way is the ribs stay super meaty.
@ScottW58 Don’t tell too many ppl about JB! Had the pleasure of private tastings with him and his wife. His cabs are great and show the WA style well. Glad you enjoyed it!
@trifecta
yeah had to buy more.
2018 Pedroncelli Friends to start
Qpr
2016 Wilde Farm Syrah Halcon Vineyard
@losthighwayz That’s gotta be delicious, but crazy young. Pax + Halcon!
What year is this, anyway?
Tonight we had 2013 Wellington Vineyards Syrah Charlie Walker’s Corner.
@InFrom
the year anyway
At this point does it matter
@ScottW58 The only year that matters is the year of the wine.
2014 Woot Cellars LARGE BOLD TEXT
2011 Kinsella Estates Cabernet Sauvignon Jersey Boys Vineyard w/mixed greens and berry salad with strawberry balsamic dressing, mushroom risotto, filet mignon and pound cake with mixed berries and whipped cream for dessert.
@chipgreen Inspired by that concert?
@InFrom
No, just needed a nice wine for a nice dinner and the Kinsella happened to be fresh off the truck!
@chipgreen The timing fit…
Trader Joe’s Brut rose
@CorTot The very same. Went well with sushi.
2019 J Dusi Rose
2016 Campesino Grenache
Enchiladas
Smoked some Flannery Heritage pork chops with a Mexican corn salad and coleslaw. Also made a mustard based Carolina BBQ sauce. If you like pork chops I would advise you to buy some from Flannery!
@ScottW58
I’ve been tempted, but not yet pulled the trigger.
How do they compare to others, say Costco or other…?
@rjquillin @ScottW58 We had a Flannery pork rib cap last night. Seriously considering their pork chops, but oh so expensive. Gotta tell Katie to put them on sale one of these days
@rjquillin
One of the best chops I have ever had and I’m a pork chop snob! I was raised eating great chops before they bred the fat out of them, these are old school
@klezman @rjquillin
Those rib caps are fantastic too, but nothing beats a great chop! Not very expensive.
2019 Scherrer Winery Dry Rosé
2013 Aril Syrah atlas peak
@CorTot thoughts on Scherrer?
@losthighwayz candace loved it, I didn’t end up trying it.
2009 Pedroncelli Cabernet Sauvignon Morris Fay Vineyard
Virage Rose of CF
2016 Andrew Murray Syrah, Watch Hill
With instapot chicken piccata, reminded me of better times at the Klez casa
@ScottW58 Yeah, that was a great wine and a fun night!
How socially distant have you been? I’m starting to think of making some well thought out exceptions…
@ScottW58. Very nice wine! I picked up a few from WineEx last year.
@MarkDaSpark
Yup that was a great bring Mark, split a sixer with Ron that night then bought a few more since I knew it would be a loooong time before I got my bottles from RJQ
I’m with you send me a message
2008 Virage Vineyards Bordeaux Blend
With all the great food we have been cooking lately all I was dreaming of for the last week was a hot dog
And because everything goes with Champagne.
2013 Scherrer Winery Huntsman Red
@rc70
I thought that wine was just delicious.
@rc70 @ScottW58 maybe i had an off bottle but i detected a paint thinner nose ?
@losthighwayz @rc70
Hmm I didn’t get that? I thought it was rustic and wild tasting blend and really enjoyed. Could be that I have the palate of a Yak
@rc70 @ScottW58 you are more familiar with Scherrer. Is this bottle representative of his style? I need to try another one. I enjoy gamey and wild but I swear I smelled paint thinner.
@losthighwayz @ScottW58 No paint thinner for me
had it with carne asada tacos made with tenderloin tips - medium spicy - wine went very well with them. I’ll pop another bottle in a day or 2 and see if any difference.
@losthighwayz @rc70
I don’t think a paint thinner nose is the style he is looking for?
2016 Kay Brothers Cabernet Sauvignon The Cuthbert an Aussie cab that clocks in at 13.5 ABV. With Flannery New Yorks and baked potatoes. Thanks Lost for reminding me to get some of these
Is this crappy month over yet?
@ScottW58
Just look forward to what you now have to look forward to.
Can’t blame this one on Corrado.
2019 Sculpterra SB
2018 Sculpterra Heroe Primtivo
Got my case today at 50percent off. Need to try to see if a reorder is in the future
Hawley Old Vine Zin!!! Just got it!
I needed something big last night, Coravin let me take a couple of glasses and put it back in the cellar
2018 WineSmith Rose of Grenache. The best thing that I can say for it is that it’s “drinkable”. A rare miss for Clark.
@chipgreen Yesterday, or +364 consumption?
@chipgreen I agree. Luckily one of my colleagues liked it a lot, that’s where most of my order went.
@chipgreen
I’ve been thinking about opening one of those for the past few weeks to see if it has come out of what I hoped was just an “awkward” phase. I guess not, huh?
@chipgreen @karenhynes I’ve got 10 bottles sitting in the shipping case in my basement (I was hoping to use it for my daughter’s wedding, but reconsidered after trying a bottle (well in advance of the wedding, thankfully). Maybe I should crack one open one of these days. If I ever meet up with Clark I was hoping see if it is what he remembered it tasting like.
@karenhynes @Mark_L @InFrom @rjquillin
I did try to advance it ~364 days by giving an open glassful plenty of air and it just got worse. I believe at the time it was offered (or soon thereafter), one taster said it was “sour”. I got some of that after it sat out for awhile. It was a little better after it initially warmed up some from fridge temperature but it went downhill from there.
@chipgreen @karenhynes @Mark_L @rjquillin Sounds about right.
2017 Tocatta Malvasia Bianca
2018 Testa Dura Vintner’s White
2014 Domaine Roche Cairanne
With a pork tenderloin and mushroom Marsala reduction.
Well it’s the future and it still kind of sucks but getting better
this is the proper April thread!
@ScottW58
@kawichris650
smoked a 13 pound pork shoulder a few days ago so leftover quesadillas with leftover pulled pork, woof I’ve been eating this for days every which way. never do that size again until i have a lot of people over!
Now I can answer
@ScottW58
I’d offer to help if I didn’t live so far away!
@kawichris650 @ScottW58 yeah that’s a lot of pulled pork. If it’s not seasoned heavily you can make carnitas fairly easily. Just make sure your good with cleaning the stove after.
@kawichris650 @ScottW58 Wow, that’s a lot. Happy to stop by and relieve you of some of your burden
@kawichris650 @klezman
Soon very soon!
@CorTot that looks good right now, it’s getting hot again.