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I believe that wine is made by Ken Wright, a name that popped into mind as I read Jon's copy. It's a better prospect than the Willakenzie, which hasn't been up to snuff lately.

I agree the Pierre Leon fits, and the 2016 is listed at $60 retail on the Willakenzie site. Interesting that wine searcher shows the consensus critic rating at 91, while the cellartracker consensus is 88.1, with a couple of notes indicating secondary fermentation. That can explain the low closeout p...

Sam Adams buying Dogfish Head can't be good news for beer drinkers. I didn't see any mention of this on the forum yet.

Either he was drinking from a tall stem, or he was deep in the bottle.

I’d say Qu 1 is the effect of heat, if any, on TCA. That should be basic science. Absent hard facts I always come back to why risk a wine based dish per the topic of this thread. Deglazing for pan juices, perhaps. But I don’t tend to keep corked wines around - they go in the sink unless returnable ...

I've read that the TCA binds with fats in cooking, but I don't recall any hard science or controlled tests. I usually have enough wine that is left over, or deemed not worth drinking, so I haven't put corked wine to the cooking test. I can understand why someone would not want to expose themselves t...

I nabbed a few Lutum Pinot Noir closeouts, and they arrived last week. Yesterday I opened the 2015 Lutum Rita's Crown Pinot Noir The wine is fairly dense, medium bodied, and well balanced. Perhaps too balanced. Nothing stood out except for an excessive cinnamon/nutmeg spiciness that some might enjoy...

You take Mary, I'll take Sue, Ain't much difference between the two...

Drunk people are prone to say anything, but not necessarily even know true from false. Children can fabricate their own reality and believe it entirely. That makes them some of the best liars. Leggings can hold firm and tight that which would otherwise be subject to excessive wiggle. Wines lacking a...

Self-explanatory, although including 'from too many producers' made the poll question too long. Please feel free to add comments, caveats, nuances, specifics, details, discussions, arguments. Dan Kravitz many times they're declassified blends from single vineyards and yield a more complex or comple...

Just speaking for myself, I love chevre as an appetizer, but if hard cheeses are served before a meal I abstain. Other soft cheeses are a maybe. If I'm famished and it looks like other food courses are going to be a long time coming, I'll tamp down hunger pangs with a small amount. This usually happ...

How can the wine have a retail and a best web price if it is a small batch sold only under the Sleeper label?

It would be easier to answer if it were phrased "sometimes lighter and occasionally better". Even for those who prefer more delicate and nuanced wines the statement you give is not true the majority of the time. Entry level PNs from better producers are usually, but not always, made intentionally li...

K&L is a good bet.

Tannat from Uruguay They probably even have some at Binny's. You beat me to it. Was going to recommend bodegas Garzon from uruguay. Both tannat as well as their white wines are quite nice The Albarino from Garzon is the best new world version I've tasted. Wines from Slovenia by Movia, Edi Simcic an...

Tier 1: Calif, Oregon, Washington Tier 2: Arizona, NM, New York -- now we get into "drinkable" -- Tier 3: Texas, Colorado, Arkansas, Illinois, NC, Virginia, Missouri, RI, Penn -- and finally, hard to swallow -- Tier 4: Wisconsin, Michigan, Ohio, Minn, Georgia Michigan is in Tier 2, you just haven't...

I can't do it as a poll because you can't have 49 choices (no winery in Alaska last time I checked, so please make a list of any states that have not already been listed. I will start it off with my list, which I think covers all the obvious ones plus a few more. I have had good wine from CA, WA, O...

I've had excellent wines from the usual suspects, CA, OR, WA, NY, MI, pretty tasty wines from ID, CO, and NM. Somewhat drinkable wines from TX, VA and AZ, and totally undrinkable wines from a number of other mid-west states.

I did call out using vintage ratings (obviously to confuse the reader into thinking it is a specific wine rating) in the "Old man yelling" thread.
I'd say that what once was considered deplorable is now commonplace, except that deceptive marketing has always been a part of the national landscape.

Schrodinger's wine. It is both corked and not corked until the TCA is detected.

All the same, once it is detected is can come in degrees.

Grilled a bison steak over campfire coals (in a fire ring, not real camping). I was disappointed that mushroom hunting yielded nothing, but just being outdoors as winter and spring kept changing places several times per hour dominated any food choice.
Sorry, no pictures.

I answered the poll first, then looked up a definition online.

"Sulfur dioxide is a colorless gas with a strong odor, similar to a just-struck match."

Sure, a burning match smells like smoke, but as a descriptor for wine, I don't mean the smokiness.

Not sure I’d worry about a stain on dark colored carpet! But you are correct, I assumed it was a light colored carpet. As always, test any cleaning chemicals to make sure you won’t be creating a larger problem Wine stains do still show on dark colored carpets, but then the cover and ignore advice m...

Rearrange the furniture, she might not notice. Consider yourself written out of the will. [berserker.gif] For fresh wine stains mix Dawn dish soap 50/50 with hydrogen peroxide and apply to the stain liberally Blot the stain instead of rubbing it in to the carpet. I wouldn't use H2O2 on any dark col...

Torii Mor 2015 "Reserve Selection" Pinot Noir up now for $15. I've been to the winery before and enjoyed some of their pinots. This "reserve selection" seems to not exist elsewhere, though, which makes me very skeptical. Almost certainly surplus wine bottled specifically for WTSO. I think it is a f...

Sounds like planning ahead and making connections pays dividends.

Room temperature is not going to hurt a 2009 Bordeaux for a few days. Just put it in the coolest location you have out of direct sunlight.

Matsutake deserves mention, one of the best.

This one isn't deep or extensive, but it is a start.

https://www.winespectator.com/glossary

I eat green vegetables with every main meal, and drink red wine with 40-50% of all dinners. I have never found a conflict. Sauteing or roasting the vegetables with onion and adding a bit of balsamic vinegar makes a good match for heartier reds (especially ones with a little VA, it helps cover it up)

Mattstolz wrote: ↑
April 8th, 2019, 5:48 pm
I've never met a Felsina that I didn't like.

The last '04 Felsina Riserva Rancia I opened (about a month ago) had more brett than I could handle. I thought of opening another last night to see if it was bottle variation, but we had a guest for dinner and I didn't want to take a chance.

John Glas wrote: ↑
January 30th, 2019, 11:39 am
2014 Boedecker Cellars Pinot Noir Athena
Under $20 solid Pinot Noir from Oregon!

Boedecker Cellars Athena is up again this evening.

I have done this a couple of times with younger people - my daughter and my niece's husband. At different times, they both told me that they didn't like Chardonnay. In each case, it was largely because of the mass produced junk Chardonnays - for example, the kind my daughter had while in colleg. In...

I did, more than 30 years ago. It was an unsatisfying experience, geared at pushing large numbers of tourists through with a superficial look into the Sherry making process. We only got to talk to tour guides, no wine makers or growers. No special bottles available for purchase.

Just picked up a case of the 2014 Boedecker "Stewart" Pinot Noir for $18.99. I'm not sure if it's an outstanding deal, but it seemed pretty good. I opened a 2012 Boedecker "Stewart" last week. It is a better than average WV Pinot, a little to heavy on the oak to let the fruit shine. I prefer the "A...

I've got Reidel O Cabernet glasses that I use as water tumblers, and Chardonnay/Viognier that I use for OJ. My daughter routinely uses Reidel Os, but she has a 2 1/2 YO boy bouncing and careening around. Aside from the heat transfer issue, and smudged bowls, I find stemless glasses uncomfortable in ...

2016 Clover Pinot Gris. Not as full and rounded as the 2014 mentioned above, but this wine is still quite young. The rippling acidity cut through the fresh Alaska cod we had for dinner. It manages to have the richness that riper PG can attain, without moving even a millimeter into cloying territory....

D@vid Bu3ker wrote: ↑
March 16th, 2019, 7:01 am
Riesling

Alsatian Riesling

I'll accept the poll as regarding sweetness of the wine in the bottle, without regards to technicalities. I picked Kabinett based on the frequency I open bottles to pair with food, but the best Rieslings I've tasted and own are all sweeter or drier than Kabinett. Feinherb would have been a tie if of...

I voted for the second choice. The experience, which I have never had, and have a difficult time even imagining in the future, would make Retsina tolerable. (I think, that is. I've only had a few sips in my lifetime)

Must be more of that free wine. I know the problem.

Even though the lava is no longer flowing, a visit to the volcano park is well worthwhile. Rent kayaks and snorkel gear and paddle out to the Capt. Cook monument. You can't go ashore unless you hike down a long hot trail, but you can snorkel from your kayak without touching land. Don't even think of...

edited

Comment removed by me for being a distraction.

I think Peverella may be Verdicchio

Thirty years ago I would have said Chardonnay (except for Chablis). I had way too much, it didn't go well with most of the food we were eating, and I seldom drink wine without food. Then I discovered dozens of white wines that went well with light fare, and just about stopped buying Chardonnay. Gewü...

Bought 4 of the Seven Hills Winery 2014 Cabernet Sauvignon Seven Hills Vineyard Walla Walla Valley. Liked the old vine story, the CT reviews were good and the scores were consistently good. I've always been happy with Seven Hills wine. It is a more restrained style and not spoiled by too much oak.

JohnP wrote: ↑
February 5th, 2019, 10:37 am

Ian S wrote: ↑
February 5th, 2019, 10:32 am
Cab crowd? Bring Chappellet Signature from 2012 or before with the exception of 2011.
This could be a good play, love the 12 Chappellet, but unless you bought it on release, it's probably more like $60+ on retail market.

I just got a local newsletter offering it at $62 "on sale".

Carlisle and Bedrock are excellent bets if going for a Zin. That should please a Cab crowd, and gets more bang for the buck.

That is a tough question to answer. A wine that might wow one group could stand out as a confected oaky mess for another. Care must also be taken to not provide a wine that is way too young. Then there is the matter of varietal preference. Not many Pinots are going to impress a Cab crowd, and a stun...

I don't buy $20-$30 Burgundy anymore, and very little sub $30 Oregon Pinot Noir, unless it is higher priced wine that has been discounted (or made into a Berserker cuvee). My impression from 40 years of drinking these wines can be condensed to this- Burgundy- not enough good juice left over after th...

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