@ScottW58 Very fun night. The Pirate is a fun tasty crowd pleaser bottle that is very good. Ripe black fruit forward with a little spice kick - worked very well with the rubs on the Tri Tip.
I will admit that this morning was not a very fun morning, thankfully I generally just work from my home these days.
Pistachio is f’ing awesome walnut was really good too! Pine nuts are great but if you’re making as much pesto as I have been traditional is boring. I know it’s tough klez but try something new once in a while
I haven’t had a macadamia nut in years but I don’t recall them being particularly sweet. Maybe it’s been too long to remember. I do buy guara and marcona almonds pretty regularly. That might be my next try. Or I can stick with the pistachio!
@catcoland I was a bit worried at first because of low fill (it was just below the neck) but was pleasantly surprised. No notes, but it had good complexity and balance. I’m sure this could go a long while longer, but not sure how much better it will get. Was definitely worth the $65 tariff.
3rd night with Two Jakes 2011 Merlot. It was mentioned earlier, and I wanted to try one. Try as I might, I’m just not excited about it. It’s got flavor, which was best on day 2, but still singing. Flavor all across the palate, with a significant finish, but just…It’s just too old-world for me…but very good for old-world. And, since it’s still singing on day 3, I suspect that my other bottles will last quite some time in the cellar. @winesmith ?
I don’t think I’ve ever had any of their Zins (except for maybe while tasting onsite). I love all of their pinots. I’ve had a few other odds and ends over the past few years (I recall a rosé and a few whites). Never had a disappointing bottle.
I never see their wines any place local, or I’d likely pick up a few bottles of things that never seem to be available on their allocation offerings.
Didn’t somebody recently say a 2008 Wellington Victory was over the hill? I decided to open one to check my stash. They should just be entering their teenage drinking window. And I haven’t had one in a bit more than 2 years so it seems a good time.
@knlprez This bottle is rocking! I love these (and Corison) in their teens and this isn’t disappointing. Plenty of fruit of course, but not primary at all. Just great stuff and happy I’ve still got 7 or 8 of these.
2011 Château Bianca Pinot Noir
pretty much undrinkable day one, dtd with the glass.
Balance in the fridge and now on day four it’s at least passable, as the acidic bite has subsided to a tolerable level.
Oh god I will gladly pay 2 or 3 bucks a bottle more for a wine that shows up locally all the time rather than wait 6 months or a year or more if you don’t have a full case. This kind of wine I might want to drink now or maybe next week
@rjquillin@ScottW58 If I wanted to drink it now, then sure. But $10/bottle less - a touch more if you take taxes vs shipping into account - for the Esprit de Tablas is a nice discount. And that’s a wine I wouldn’t touch for probably 4-5 years. So let Rimmerman store it for me!
I pay taxes and shipping with Garagiste but not shipping with K&L that being said I try to be pretty picky with what I will have stored by other people for god knows how long just to save a few bucks.
Likely oxidized since the wine has crept all the way up and through the cork over time, compromising its integrity. Partially oxidized wines can be complex and interesting as they teeter on the brink of undrinkability, IMHO. Or they can be just plain bad.
@chipgreen it’s…. Nothing like it “should” be but not exactly vinegar either… this was my single magnum purchase from this opportunity last year: and on the outside no way to know this occurred until the foil was removed, and the outside was tacky/sticky to the touch. Storage was the same since I received it, no temp flux. Very much a bummer, and sad to have a super large bottle of something that is not as it was meant to be.
@FritzCat 2nd evening with Scout’s Honor, and I’ma come clean and admit that I’m a big fan of Big Zin and Zin blends. I love Michael & David Phillips’ high end Zins, Earthquake and the individual Sins. And, I just went over to the place with multiple Vs and bought a case of Scout’s Honor and
San Marzano 60 Sessantanni Old Vines Primitivo Di Manduria. I know, some of you will pooh pooh my taste in wines, but, oh well, I like what I like.
Recommendations are always appreciated.
Nothing wrong with drinking what you like! A place I used to love makes zins that I think you would like is Zin Alley in Templeton, a bit pricy now but if you like in your face zins these guys deliver!
@hscottk@ScottW58 Yes it is. It is less than 5 minutes from the house. It looks different this year, more rocks, less sand.I love when the sand is in when you can go thru the small hole to the beach that is small, but amazing. Plus the tide pools. Lots of sea urchins and secret pools.
@ScottW58 You should slice half the lemon, insert said slices underneath the skin with fresh bay leaves, not dried, insert other half of lemon in the cavity after squeezing the half on the chicken. Cook at 425. Parsnips are also very good underneath the chicken.
That’s a good call! I did finely chopped a preserved lemon and put it under the skin pierced the lemon 30 times then after cooking sliced and let the juice blend with the chicken fat which is part of the recipe I guess
@danandlisa@ScottW58 It’s finally cooling down enough here to turn on the oven, and the farmer’s market has plenty of nice root vegetables. Need to roast me a bird one of these nights. Maybe I’ll even open one of those Beau Rivage to go with! I think the '19 is the only one I have left from BD.
Ah, yes…my pathetic life.
Please meet Mr. September. I don’t have a lot of hope for the future of our relationship. We’ve had a few dates over the past few weeks, but I’m not sure it will last much longer. It may be close to time to move on. I’m quite fickle, apparently.
Ployez-Jacquemart NV Champagne… With Chilean sea bass belly at Blue Point Grill. Wine was very nice, but the fish, which I’d never heard of, was incredible… rich and flavorful. Funny thing, it was like a third the price of the regular Chilean sea bass. It blew away my wife’s locally caught swordfish by a mile.