also appreciate the notes. This was served at one of our meals at IH, with a lot left in the bottle nearing the end of the meal. Somehow that water in a bottle turned to wine and was enjoyed at a later date as well.
Noticed the CT notes on a few vintages had drink by as vintage + 7, but only a couple providing dates.
Hard to imaging these having short cellar life.
Guess it’s time to pull a cork.
@chipgreen@rjquillin By no means do I think you need to rush out and drink up immediately, but I don’t see anything to gain either, I have 2 left and they will be drank by this time next year, because why not. Maybe it was that bottle but I figure I have enough various Pinot Noir that I may as well drink those up while I know I’ll still enjoy them than be disappointed down the line.
@CorTot@losthighwayz@rjquillin@Winedavid49 Could also be a certainty issue - WD never buys the wine since WCC isn’t a retailer. GO, WTSO, invino, etc all purchase the wine outright and it provides the winery with more certainty.
After some cider and beer for the afternoon, we’re going to have a Tobin James Zinfandel, Dusi Vineyard. We bought it at the winery 5 years ago today - seems like as good a time as any to drink it! With smoky side ribs with a coffee rub. Or is that a covfefe rub…?
2018 Acquiesce Clairette Blanche Lodi
2018 Inspiration Vineyards Syrah Palindrome Vineyard
2007 Scott Harvey Zinfandel Mountain Selection
sous vide salmon salad for starters
Flannery hangars, broiled asparagus, grilled portobellos, truffled mac and Vella dry Monterey Jack
2010 Iron Horse Ocean Reserve
2018 Charles Smith Band of Roses
2010 Wellington Syrah England Crest
w/tossed salad, cucumber salad, hot dogs, chik-fil-a nuggets and potato salad w/chocolate ice cream for dessert
@CorTot I sat on it and kept looking at it and couldn’t resist any more. It’s good - some earthy notes, plenty of fruit, but kind of closed down at the moment. It started the evening with a whole lot more in the aromatic department. But it not being 32 proof or higher, it’s probably one of my favourite Swilly wines so far.
Went to my old office yesterday to resume the packing activities I’d started before the Covid hit and they sent everyone home. Brought home a box that included a 2013 Wellington D-H Cab. Hallelujah! So good. And a cork in perfect shape. According to CT I still have a few more of these.
2005 Twisted Oak Viognier
Super duper oxidized. molarchae is demanding a different bottle. Sadness - I had high hopes for this bottle! But it’s a 15 year old white, can’t win 'em all. @eljefetwisted what’s your experience with these at this age?
@rc70 I remember that big Bonny Doon clearance sale last year, when I had no dry powder, and could not partake. I’ve been building up my wine budget the last couple months, am finally in the black again (I keep track). I need to build up a few Benjamin’s of dry powder so as to not miss another opportunity like that again!
@klezman yes just recently discovered it! Woodland hills had some so I had to try it find some pictures of the winery gotta be the most beautiful winery I have ever seen! And the wine is damn great too. I will be buying more.
Last night I was looking for a good steak wine. I pulled out a 2014 90+ Cellars Lot 94 Rutherford Cabernet Sauvignon. I had made a note on the bottle (based on the tasting when I bought it in Sept 2016) to wait until 2018 or later before opening. It was well worth the $15 I paid.
A heat-damaged bottle of 2018 Stolpman Grenache. WD screwed up sending it the week he did, and UPS kept it on the truck until 8pm. One of the six were leaky (this one) and who knows if the rest are sound. So much for letting these sit for 3 years before touching them.
Oh yeah - the wine is ok. Not as good or expressive as I’d expected. Might just need air, might be the heat.
@ScottW58 We ended up in Montalcino on our honeymoon during a festival there, drinking Rosso with the locals. This was before I really “discovered” wine and didn’t take full advantage of the experience. Great memories, though.
@klezman We also had buffalo wings last night (bdubs takeaway) and struggled with a pairing. Wanted to go Riesling but didn’t plan ahead. Ended up with Moran Manor Anagram, which wasn’t the best pairing.
@hscottk I make my wings nice and spicy. I drink the wine before and then after the capsaicin has dissipated. Beer is a better pairing while eating them. An off-dry Riesling or Gewürztraminer might work for a less spicy rendition the way they work for Asian noodle dishes or curries with moderate spice levels.
@CroutonOllie I split a case, definitely letting sit at least 3 bottles for as long as possible, it shipped and arrived at a good delivery temp, but I think it still needs another day and I’ll test it again. It’s not normally my juice of choice, but I’m enjoying it as a treat to get out of a wine preference rut. Little “bite” for me when I opened it, will update tomorrow.
2017 Jaffurs Viognier, Bien Nacido Vineyard. A rat bottle from January that arrived well after the deal since I was on vacation (remind me what those are?). Finally had a reasonable pairing – now I wish I had jumped on the deal. Crisp and clean without any crazy tropical notes. Great showing.
@rjquillin slow and easy wins the race. Definitely getting that cork note haha @ScottW58 indeed, it’s drinking nicely for 34 years… The last bottle I tried pulling a year or two ago tasted like balsamic vinegar, it was obviously oxidized. Only 2 more left now(of the 11 I grabbed), and I’m more than happy to wait for only 30/bottle.
@klezman@rjquillin@ScottW58 right? It was unbelievable when the opportunity arose some 6+ years ago. Tested one, it was great, so got the rest and some 89’ Chateau La Lagune (long gone). 9-10 hours later and still tasty and working the palate, not sure if I got used to the cork funk or what. Good times though.
2005 @WineSmith Faux Chablis with boiled shrimp, lemon garlic butter, cauliflower mashed “potatoes” (gotta keep it keto!). My first encounter with this wine – found it a very interesting experience! Don’t have an ah-so opener in my arsenal (yet), but used a narrow knife blade along the side of the cork to loosen it a bit, then a pump opener like this (the wide width of the bottle neck almost made this not work) and watched the cork slide up (I’ve found this opener to be a handy tool).
@InFrom@klezman@rjquillin@rpm The problem is that the typical Ah-so from, say, Bevmo, is made of cheap steel It inevitably twists and eventually shatters within six months or so of use. The bending happens almost immediately. You go buy a replacement. You don’t realize that the planned obsolescence is the game.
The Durand’s genius is the combination of corkscrew and Ah-So functionality, but its real worth iis the durability of the Ah-So component.
@klezman I didn’t buy more from envoyer yet… because when I heard he was throwing in the towel I emailed him and bought a shit load of mags of his older stuff I don’t know for sure but I think he quit because his son was really sick and almost died. Damn shame
@ScottW58 He’s throwing in the towel?? Oy!
Do you have access to a list for purchase you could send along? I’ve really liked everything of his I’ve tried.
So did he sell the winery? Maybe @WineDavid49 could help him liquidate if that’s what he’s doing?
I will see if I can find the list, he was a one man show and I got the feeling it was kinda tough for him to dig out the mag’s I asked him for and ship them in January but the good news for you young people is I heard someone hired him to make Cabernet!
@klezman@rjquillin Yeah i will pass on splitting or consolidating right now, god only knows when I will get them shipped god only knows when I will be able to get out and exchange them, no where to store them if I do get them. I seem to have a million reasons not to do it. Just a hassle to even think about right now, and if I have to I will eat the $20 I can live with that sorry.
2008 Hubert Lamy Saint-Aubin 1er Cru Clos de Meix
Some CT notes suggest these could be premoxed. I’m hoping we got a good one! From a Garagiste mystery case, so at least the provenance is good, if that matters for premox.
@klezman I’m not that sophisticated. We liked the wine. Plenty of fruit, medium plus body. Tannins and acidity matched at medium. Fragrant nose, some meaty Syrah and tea on the finish. Very good at 1 hour. Vacuum overnight. I didn’t get to it on day two, but on day three it had lost just a whisker over day one. I would happily serve to guests on day 3 without any reservation. I’ve enjoyed all three from a mixed case enough to get another from current release. I know they’re field blends, but I might not have come up with zin on a blind tasting with this particular wine. Given the day 3 stability would be in no hurry to drink for a couple years. Hope this is useful.
@msten I don’t know what “sophistication” has to do with it. That’s exactly the info I was hoping for, thanks! For me it’s far easier to drink something too young than too old - I don’t like wines with too much fruit at the front, so usually I end up wanting them to age for a few years after release. Some wines, otoh, are excellent and balanced (between fruit and other) at all ages. This sounds like the 2018 is still tasting too young for me, so I might give the 2017 another year or two before trying it.
@chipgreen A fruited IPA is a sour not (nor a BWeiss or white or gose) but took a chance on something new when I restocked my Bosenberry Sour (and one that Bosenberry Pie Sour). Try once but again I will not. I will say very few, (DB9? Carnival sour with passion fruit) sours with passion fruit are not excellent.
Finished the evening off with peach crisp and the last of our 2007 Hunt Country Late Harvest Vignoles. @WineDavid49 - you gotta get them back with their dessert wines! Or even a red/dessert/dry Riesling mixer. Just none of that cream sherry crap.
Crab, ikura and noodles, with a mint, basil, parsley and unshiu mikan in a mustard, sherry vinaigrette with sliced mangos for dessert.
2018 Acquiesce Grenache Rosé Lodi
perfect for a warm SoCal evening
Last night 2013 Liparita Cellars Yountville V Block Cabernet Sauvignon with a porterhouse (shared with SWMBO) - very nice Cab despite some wine bleeding about half way up the cork (purchased from WineBid)
@losthighwayz Pretty much as advertised. Heavy, Parkerized (which sometimes I am in the mood for), fruit forward, with 16.5% abv. Needs a lot of air, was better the second day. SWMBO prefers domestic, esp. WA syrahs, and most of the time so do I. At $50/btl list I would not be a buyer, but with ~30% off with coupon at wine.com (TY @ScottW58) it was worth a shot.
@chipgreen Corked has nothing to do with time - it’s not a progressive process like oxidation or turning to vinegar. The fault is in the cork itself and is present from day 1 in bottle. But if there was a problem with that bottling run or batch of corks it would be good for Morgan and Chris to know that.
@chipgreen Maybe it takes a few weeks for the TCA to distribute itself via diffusion. Or some time for it to leach out of the cork itself. Either way we’re talking weeks to months and not years.
Bedrock is releasing the 2019s of some wines and the last stragglers of their 2018s. So I suspect this was released in spring 2019.
Do you find that some wines are more corked than other wines? I recognize oxidation and would like to think that I recognize Brett as well.
Have only ever had a couple wines that were clearly corked but have also had a few that seemed partially corked, if that’s even a thing? Maybe it was Brett instead, the effects of which can vary in intensity. Or maybe even cooked? Not sure that I would recognize a cooked wine.
@chipgreen yes, definitely. This was one of them. I only got the faintest hint of TCA while my lovely bride thought it was all wet newspaper.
I’ve had wines that had no detectable TCA but were just a little corked and all the fruit vanished. This one varied between clear musty aromas and just a sort of no fruit state. Most corked wives I’ve had were like this and not overly wet basement.
Finishing up some crab stuffed 'shrooms, the crab & noodles, Thai fried rice with nearly empty white and pink Acquiesce bottles, while troubleshooting an auto A/C problem I can no longer ignore.
@msten It was fantastic. So good that I corralled the neighbors to come over and enjoy a glass. Aromatics filled the air, still plenty of fruit, still bright but very smooth with mild tannins. Served with a margarita pizza. Really brought out the pepper. Everyone smelled something different, everyone tasted something different, a really nice one. I believe this vineyards fruit was in a Scott Harvey, And also a Di Aire. I had one of each which I thought would be a fun horizontal, But ended up having them separately several years apart.
We’re still got a “flight spare” to deliver for this one.
Then, it only gets busier with other projects.
The next biggie is ShadowCam, looking in perpetually dark lunar polar craters for water.
Something going to Titan, a metal asteroid, Venus and some 30~40 other cameras…
Oh, and a new docking camera on the crew module for the coming manned missions; first time we’ve had anything with carbon units also aboard.
Relax ends, I think, Monday when we should be able to enter the building again.
[edit: this should be in the Pub. Thread creep thanks to radio man]
They seem to fall in between grits and rice, traditionally in the south they call them middlins I think. You can cook them just like rice or grits and even like rissoto. I just did them like cheesy grits with the dogs and it was good. Seems to me like they need a gravy or something so tonight i’m doing a Shrinp Etoufee that has a lot of Creole sauce, should be great but it does take a long time to make the sauce, but what else to I have to do? A whole lot of recipes to try with these so the next two weeks will be a lot of experimenting…and drinking
The only thing I called them about was the pork chops and once the tri-tips. If the pork chops don’t show up on the site they are worth calling for! Those things are beautiful if you like a great chop. Tri-tips are good but I don’t think they are that much better than the Costco ones for a lot cheaper.
2010 Wellington cab, Mohrhardt Ridge. Drinking really well right now, as a 10 yo cab should. Getting cassis, cigar box notes, leather, with some dark fruits.Went well with Flannery ribeye, “porterhouse” pork chops, and Kali burgers.
2016 Kent Rasmussen Pinot Noir, Esoterica. Very fruity, minimal tannins. Recorked for day 2. Hoping this will settle down.