de Negoce #15, Napa Valley Merlot
Nice flavor over the whole palate.
A little thin, and no appreciable alcohol - 14.5%
Can’t wait to finish it tomorrow evening…and
I’m sure we will need more!
In Latin American countries the dish is commonly shared during Christmas, typically accompanied by arroz con gandules. The pork shoulder is used as a whole piece, with skin and bone. Wikipedia
Main ingredients: Pork leg or arm shoulder
Alternative names: Pernil asado
Ingredients generally used: Sofrito, salt, and pepper plus possibly additional spices (oregano, and adobo)
Associated national cuisine: Venezuela, Puerto Rico, Dominican Republic,Cuba
@CorTot Oh, I love beef ribs. Smoked, instant pot, just low and slow. Never done them sous vide, though. Maybe that’s next.
These are attached to the full rib sections when they get the dry ageing treatment, and so they get really funky. Scott would think they’re too funky, in all likelihood. And because it’s Flannery, these end up with a LOT of fat, both surface and marbling. 4-ish hours on the grill at ~275 doesn’t really render most of it, but the meat is damn tender by then.
OMG! Stanton Vineyards Petite Sirah, 2007
Calistoga, Napa Valley
All you Woo… I mean Casemates folks have always said that old PS is good, and I’ve stocked my cellar with lots of it, in fact I’ve put some in cases (along with Amarones) and stacked them in the back of the cellar. Y’all are not wrong.
@ScottW58 Not saying Nebs are dark - just that this one is particularly light. Lighter in colour, even, than most Pinots I’ve had. Anyway, I think it’ll open up very nicely. Thought it’d be fun to try one young given that 2006 we all liked so much.
We had a 1970 Martini Cabernet Sauvignon with an exquisite prime ribeye, medium rare, with Bernaise sauce. Wine is amazing, a bit past prime but with lovely flavours and mouth feel! Aromas more bottle age than fruit, but remarkable, and this is the regular cab, not a special selection! Pictures later.
Again, gotta offer props to Long Point Winery on the East side of Cayuga Lake. (NY Finger Lakes Region)
Drinking their 2014 Cabernet Sauvignon.
And, again marvel at the patience of Gary Barletta, who recently bottled the 2015 for sale.
I’ll reiterate; if you’re anywhere near there, stop in for a taste! And if not, buy a case. You’ll not be disappointed.
@klezman@Mark_L@radiolysis@ScottW58 Candace’s grandparents have done turkey 3 ways for our big family gatherings. Bbq rotisserie, deep fried and traditional oven. My favorite has been the bbq rotisserie for several years running, her cousin uses applewood in an open pit bbq and it’s really tasty.
Not all that impressed by the N.49 I opened the other day, less so from this N.51. However, need to consider they have all been recently bottled, and I (uncharacteristically) pulled corks within days of them arriving. I’m supposed to have two others that were delivered I need to locate, that may have been sorted into some other locker; sigh…
OG N.31 2018 Dry Creek Zinfandel
OG N.43 2018 Napa (Oakville/St. Helena) Cabernet Sauvignon
Believe it or not I finally cracked and bought a case of 2018 Stags leap cab that is on the way, I definitely don’t have room or the time to wait for it to be ready to drink so if you want some or half I am willing to share. I paid 215 for the case if you’re interested? And I still need to pickup some doughnuts
What RJ said
So I pobega’d this off the truck yesterday and finished tonight. Nose was cola and cherry, very much true to the varietal. Tannins were present but fruit was dominant at this point and medium acidity and finish.
I enjoyed this, but definitely think it will benefit with a year or two in the cellar. Was it Kelley Fox Hyland with its amazing floral notes? Hardly. But for $13, I’m happy and look forward to following its progress.
@FritzCat@rjquillin They release most of them way too young for my tastes. The 2018 Duarte was surprisingly good and not overdone a couple months ago, and a few 2017/16 bottle are nice right now (2016 Steacy Zin, for example), but I like to let them sit for a few years. Inevitably that means I’m going to eventually shift my purchases elsewhere.
2008 Giuseppe Cortese Barbaresco Rabaja Riserva DOCG got this from Kyle for a song a number of years ago when he decided he didn’t like Italian wine anymore and glad I did label has seen better days but the wine is beautiful!
2013 Wellington Malbec tonight. I was going to open the Wellington tomorrow, but the Montepulciano I was going to open tonight somehow ended up in the kitchen fridge rather than the wine fridge, and it’s too cold.
I’m going to miss Wellington when it’s all gone. I’ve been rationing my stock, but I have under 20 bottles left now (not counting my stock of Victory, which I’m being even more protective of than the rest).
We started out with this sparkler I bought after reading this article last year – fermented in the Charmat style from wild Maine blueberries. The Times wine writer enjoyed it, but I think my bottle may have suffered in the year since purchase. Quite a funk going on, though pretty color and fizz. Very dry, and not overtly blueberry-y. It reminded me of a framboise or some similarly sour beer.
I wasn’t up for the funk, and landed on this instead.
Don’t usually play here but hey, it’s Thanksgiving and I’m used to cooking for 40 people and this year was the 2 of us. Kept it USA, heritage bird and wine. 2008 Marcassin Est chard, 2007 Rochioli East Block pinot. Hmmm…what next?
Scrapped the original ideas, Onesta Cinsault or WineSmith PN, in favor of a lower AbV bottle, 2013 Judd’s Hill Meritage. Somebody has to work tomorrow, and it isn’t me. Put half the bottle into a .375 for another day. Definitely the lowest wine-consumption Thanksgiving in a long time, and ironic that it’s the one year I’m not driving anywhere!
Started with a couple aperitifs;
2016 Marchesi Mazzei Belguardo Rosato Toscana IGT
N.V. Bodkin Blanc De Sauvignon Blanc Cuvee Agincourt
With turkey, stuffing, mashed potatoes, grean bean casserole, fried noodles and rolls;
2009 Roessler Pinot Noir Bluejay
2007 Bargetto La Vita Regan Vineyards
2010 Piccolo Wine Company Pinot Grigio Piro Piro Piccolo
With French Silk pie from Baker’s Square and Cards Against Humanity;
2017 Hunt Country Vineyards Cabernet Franc Rosé
2017 Van Ruiten Sparkling Rosé
Mixed with OJ for “Bloody Mimosas” this morning, along with scrambled eggs, bacon, hash browns and toast;
2007 Geyser Peak Shiraz Sparkling
My prep involves gathering up an assorted case of wine and driving 3 hours to my SIL’s place. There will only be 6 of us altogether this year so 12 bottles should be enough! Just have to save a bottle or two of bubbles for the morning Mimosas.
@chipgreen@InFrom@rjquillin and for the avoidance of doubt, I’m not judging anybody here unless they’re planning huge gatherings. You all know your families and can make your own decisions about the risks to yourself and to them.
@ScottW58 Just finishing it right now, actually. Super floral, very nice and acidic but with a more “rounded” sort of acidity. I’m liking it.
I’m surprised @MarkdaSpark hasn’t asked about the Turley! But even you might like this PS, Scott!
@MarkDaSpark@ScottW58 Fantastic And surprisingly young-looking for a 20 year old wine, even a PS. And it still tastes like PS, but without the smack-you-in-the-face tannin I bet this had when it was young.