@klezman I say this phrase a lot " I wish I had more…" but Scott Harvey zin is yummy. 1869 is what woke me up to old vine zin… And it’s a favorite. 11 of the 16 bottles of zin I have are old vine… And that’s after I cracked 2 Hawleys to go in and with beef stew.
@MSUMike You probably know this, but “old vine” is not a legally regulated term. But if you love old vine Zin then get on the Bedrock, Once & Future, Carlisle, and Turley mailing lists. You can also seek out Ridge, which is findable at retail, at least some places. They have truly old vine Zins, and they tell you the ages of their vineyards. Of course each winery has its own style.
Yeah that’s a great bottle IMHO! Well not drinking tonight or for a while but a while ago I picked up a made in carbon steel pan and after seasoning this thing is a monster in the kitchen, did a piece of halibut tonight, well Andrea did with me barking out orders all I can say is get yourself a carbon steel pan.
Last night: 2007 Winesmith Cab Franc. We started out with a plan to dine at one of our favorite places, which is only open for outside dining. They have heat lamps interspersed among the tables. Long wait to be seated, by the time we ordered it was way past dark and the temperature had dropped to 45F. We finished our appetizer and drinks, and got the mains wrapped to go. It was a shame, but the wine did go nicely with the food, and at least we weren’t freezing while we ate.
On the bright side, we got a fabulous takeout meal from a place that doesn’t do takeout for their regular menu.
We had thought we might be able to stretch the outdoor dining season just for one more meal, but we forgot to bring the lap rugs and other sleighride accoutrements.
I don’t know how these places are going to hang on through the winter, even if they open with reduced capacity.
@InFrom Sadly, better takeout. Unfortunately it’s going to be hardest to resume in-restaurant dining given how SARS-CoV-2 spreads.
Some restaurants here in LA - with Michelin stars - have figured out some nice ways to stay afloat with takeout that’s portable and shows their cooking skills off nonetheless.
Last night was the Peterson Tollini Barbera. Little did I know that it was going up this morning. Enjoyed it with roasted brussel sprouts. It was light and followed a heavy cab from the previous night. Easy drinking.
Here’s my two cent off-book rattage, fwiw. For lack of knowing the correct terms, I felt it was a little shallow and lacked depth of flavor (I say this when explaining food and how flavors need to be layered and given time to achieve that moment of ‘yum’ but the concept holds true here), so maybe it needs to cellar for a few more years so the flavors meld? (again I’m guessing based on cooking). It was accompanying the food whereas some wines are truly the highlight and any food just makes the wine even better. This was the former. From what I remember, I had the same impression after first receiving it after the last sale. I also remember I really enjoyed the Mendo Blendo.
That being said, as I mentioned, easy drinking and I enjoyed it. More of an everyday, dependable, I know I’m going to like this and I don’t need to think about it drinker. I ended up drinking more without food than with food and was pleased.
2013 Scott Harvey Mountain Selection, Amador County Zinfandel. Light, translucent color, Not overly alcoholic @ 14.5%. Great flavor. Might have mistaken it for a Sangiovese or Barbera from appearance, but the flavor is all Zin. Not jammy, but more old-world (but not too dry) as it says on the back label. Another winner from Scott Harvey.
Celebrating a year of surviving two kids with NV Champagne Trudon Champagne Emblématis and following it up with 2003 Porto Rocha Porto Vintage to go with the cake.
All the better with both kids in bed!
Picked up some fresh burgundy truffles today. Going to put them into some pasta with butter/parmesan/egg. Decided this was a fitting end for our last bottle of Faux Chablis - 2004 vintage. This bottle is doing nicely.
@MarkDaSpark@TimothyB The 2002 was my favorite at the beginning, but after a couple of hours the 1992 got its act together and was the best of the night for me. I also think the 2008 Ramal Pinot was terrific once it opened up.
To answer Tim’s question, the old Madeira I tasted on the 2010 @rpm tour was an 1886 Reserva Velha Barbeito Malvasia. The Woodbridge Sparky brought was also a Malvasia, coincidentally.
Started with a 2008 WineSmith Cab Franc. Then had dinner at Fleming’s, where we enjoyed the Duckhorn Uncorked Wine Experience. Sauv Blanc with Harvest salad, Chardonnay with Chipotle mac-n-cheese and French Onion soup, Merlot and Cab Sauv with Blue Cheese crusted Filet and Sticky Date pudding cake for dessert.
The following day we enjoyed a bottle of 2009 PennyFarthing Chardonnay followed by the always delightful Dosnon Brut Rose Champagne.
@klezman@rjquillin we just made those as sliders on brioche with cheddar/pepperjack last weekend. Boys were upset I ate the leftovers in the morning until I reminded them how lucky they are to be eating such good meats/dinners as often as I ever did as a kid and how when they grow up they better not disappoint me. JK bout’ the second part.
@rjquillin@TechnoViking Blend was delicious. More fat and more dry aged goodness than I ever get in my custom blends from Flannery. A winner, to be sure. Hard to keep all the fatty juices in the meat, though.
I hear ya on the kid angle. Ours haven’t gotten Flannery yet, but have had some home dry aged beef.
@CorTot@InFrom Too bad, my son-in-law is Armenian and if it were really good I’d have sent them a case! Armenian and Georgian wines can be good, but are far too often mediocre… remnants, I suppose, of what the Soviet period did to fine wine-making in the Caucuses.
Throwing it back to the old ww days. I remember ordering this whole 6 year vertical back before I had proper cooling (late 11 early 12??). And have always been worried if they were still any good.
Well a while back we cracked the 05. Cooked. 06 cooked… 07 the cork disengagrated and cooked. Then on to the 08… And it was a shock and changer. It was still good at 12 years old, I vacuum sealed it ( only a swirl was taken out) and put it on the fridge for a few days ( I know… Doing ALL the wrong things) but we didn’t want a zin at that moment. Circle back to last night, and I cracked it again. It was so tasty… Then after 30 minutes the true zin flavor danced across my lips and the slight raisin faided. Even some bright red fruit left. Man… I wish I had stocked up on more of the last years of wellington…
Still have the 09,10 to crack as well as a 12,13 victory reserve and 13 syrah… This is likely the year I finish them all though
@MSUMike I’m not planning on finishing my 2012/13 Wellingtons until ~2030. Just had a bottle of the 2009 Zin (Estate, I think) a little while back and it’s just starting to get into my preferred drinking window.
I usually post what I’m drinking here before I’ve had much (or any). If you want to see my notes then find me on Cellar Tracker. I always leave a note, but lately they’re mostly short and not particularly informative.
Was it the '08 or '09 Syrahs that were absolutely delicious? I remember getting cases of them and splitting with @cortot and I think you.
I’m thinking the '09 Estate; thinking I gave away too many of those, just promoting Peter at the time to co-workers.
@MSUMike NO, NO, NO! Do not even Think about drinking your 2013 Wellington wines before 2023 at the earliest! Funny that the 2008 was so good, because it was the weakest of those years. I would drink the 2010 before the 2009 (which I would give another year or two). We just had a 2009 Scott Harvey made Calistoga Zin (D’Anneo) that was still showing bright red fruit and had another decade or more to develop!
@MSUMike OK, if you have Wellington whites left, drink them this year or next year, but leave the reds alone! We had a 2012 Wellington Chardonnay a couple of weeks ago that was in beautiful condition, not at all oxidized, but nicely mature. Lots of fruit and bottle age. Only three bottles of Peter’s whites left: a 2012 Chardonnay, a 2013 Rousanne and a 2013 Marsanne… we’ll finish them over the next few months!
@MSUMike@rpm Yup, I’ve got a bottle or two of 2013 Duke, 2012 and 13 Chardonnay, 2012 and 13 Marsanne and Roussanne. Drinking them up slowly…
2013 Duke was a wedding wine and I think we’re down to our last 3 of those. Under screwcap, though, so no oxidation worries.
Just going through old sh*t in the cellar and decided to have a glass of wine on a Saturday afternoon…
I was quite surprised that the wine was, though clearly more than fully-aged, alive and well, tasting like Chardonnay!
We’ve tried this before, with very mixed results, but this bottle was in remarkable condition. Intense caramel apple nose, with classic Chardonnay flavor, fully resolved tannins (but slightly noticeable!), but with a hint of oak and still solid acid. Long finish!
Wouldn’t trust the other two bottles I found in the cellar, but this one was fine!
2006 Jana Cathedral for Sweetest Day dinner at Lucia’s Steakhouse in Canton, OH.
Manager came around and asked about the wine we were drinking, which eventually led to her telling us the story of Jeff Bezos and co. eating there last year while in town for some NFL HoF events. Apparently they ordered a bottle of Orin Swift Mercury Head Cab and one of the patrons in his group scavenged the dime off the bottle.
I told her I would have just kept the entire bottle with dime intact!
@ctmariner@InFrom@ScottW58 Shakshuka is easy. Sautee up some onion and red pepper, add tomatoes and spices, and simmer. Cumin is a common one. You can add whatever other veggies you want, of course.
Most people don’t make it with meat, but I’ve added in sausage, even spicy sausage.
The key is then at the end to make some small wells in the sauce, crack some eggs into them, and then manage to only just barely cook them so the yolks are still runny. That’s the hard part.
@ctmariner@klezman@ScottW58 That does require some finesse. In my house, I have to rescue my eggs at the perfect degree of runnyness, then bury the other two under the sauce for a couple of minutes to harden them up. Chacun a son gout.
Bogle Phantom, 2013
Drank half last night, and it was pretty good, and we
were worried that it might be dead tonight.
It’s still good, maybe even better!
Always a good QPR.
I’ve had some of their Petite Sirah that has been lost
in the cellar for several years, and it has been a nice find.
Yesterday, a 2010 Iron Horse Russian Cuvée to finally toast the closing the deal on my new job. Couldn’t think of a better way to celebrate. Lots of packing, purging, and painting going on, and a hiatus on purchasing for the next two months.
Drinking nicely, blackberry blueberry nose little spice medium finish, no rush but I’ll probably drink my 2 remaining sooner rather than later as in they will be a pleasant memory by this time next year.
Oh no, I had know idea about her house. Love her wines and she is such a nice person.
Will reach out and get some coming, it has been on my to do list but with fall shipping I’ve put it off.
Thanks for the update.
Remember from the 2012 rpm MH Tour when I told everyone to buy the 2009 Dry Creek Zin? And said to by the 2012 Dry Creek Zin on the 2014 Tour? The Dry Creeks (as good as they were and still are) are pale imitation of the 1970 Simi! No knock on the Dry Creek Zins, but this is probably the best very old Zin I’ve ever had. Of course, it was the 2nd greatest vintage of the 20th century… still, I wish I could have shared it with you two + a few more woot friends! And Ed and his wife at Pedroncelli, who also knew Isabelle Simi Haigh.