Wine Berserkers - international wine social media, online community, and discussion

Interesting. I got the 2013 Inigo Montoya and the mystery bottle was a 2009 L’idiot du Village. Must have been a subtle message to me on the latter

Evan Tunis wrote: ↑
April 5th, 2020, 3:45 pm
Loved Plymouth Gin for over 20+ Year but now discovered the "Navy Strength". Its amazing

Scroll up a bit - couldn’t agree more. I knock down two of this at 2:1 fever tree in a pint glass and I’m good for a couple of hours

Wife showed her game off last night, pan-searing a Flannery NY. I used my tri-tip rub on it to changes things up a little (salt, garlic, chili powder, granulated garlic), as I usually just salt it down a bit, given they’re dry-aged. Turned out great, but as I expected, lost a lot of the subtleness o...

If you’re on the west coast, try https://tailsandtrotters.com/

I get that the place is called “Flannery Beef,” but I’d recommend trying out their pork chops, as well. I have thrown a couple in my last few orders and, as you would expect, they’re great! I’ve tried the pork cap with little success, flavor is nil. I’ll have to try these. Thawing a Picanha for ton...

I get that the place is called “Flannery Beef,” but I’d recommend trying out their pork chops, as well. I have thrown a couple in my last few orders and, as you would expect, they’re great!

Coffee is fantastic, as usual. With the “shelter-in-place” order in WA state, we’re going through four pots a day!

All things being equal, I'll take Uncorked over Tiger King #justsaying

Couldn't say no and I pulled the trigger on a pack.

I've got a freezer full of frozen, vacuum-sealed meat. It's pretty damn reliable, although I believe I've noticed some differences in texture with cuts that have large fat-caps, etc. I'm super happy ordering in bulk and freezing, but I'll try to eat those cuts (tri-tip w/fat cap, picanha) fresh, if ...

Fantastic producer, love their wines (although I haven't all of these). -Al +1 Given I'm in WA, I'm a huge fan for the price point and usually have several bottles of the Lower East Syrah stashed away at any given time. Tried their 2013 Oldfield Syrah via Jackson Rohrbaugh's Crunchy Red Fruit offer...

My wife and I are into gin cocktails recently (gin & tonics, gimlets, gin fizz, etc) but I'm looking to elevate my game a little. A personal favorite of mine is the Aviation, though haven't tried making it at home yet. For the others that I have made at home, I use Plymouth Gin primarily, but looki...

I got 99 problems, but a chard ain’t one.

Flannery tri-tip tonight... and it was fantastic!!!

Saw this on the Flannery Instagram. @flannerybeef Real talk: do you make bone broth? If so, would you like to order some frozen ones from us? We just started playing around in our test kitchen and it got us thinking... #askingforafriend I, of course, responded with a "@akgrill - Berserker Day offeri...

Looks like he's starting to have an impact on other chefs's decisions to serve to-go from their restaurants. See below from Pok Pok: Dear Portland, Today I made the decision to close all Pok Pok Restaurants for the duration of the Covid19 crisis. I did not make this decision with heavy heart; I made...

Just saw this on Instagram. Guy was really fun to watch and opened so many peoples's eyes to Indian food. Very sad to see COVID-19 hitting close to home :/

I am destroying every last can of Ft. George Magnetic Fields that I can find.

I have found quite a bit

Just picked this up for $60.95 and am enjoying it quite a bit. It’s not PYCM, but a nice entry level Mersault.

With the sun out and the temps creeping up (to 60), I've become a Paper Plane making machine, but am adding fresh squeezed mandarin in. Still 1:1:1:1 (lemon : bourbon : aperol : amaro nonino), but I add juice from a single squeezed mandarin. I swear to god this thing tastes like I'm on a boat in the...

Brent S wrote: ↑
March 20th, 2020, 7:09 am
I put an order in for the 8 pounds. My local roaster here in LA will most likely not open for a long,long time. This will get me through this very long winter.

Dude. I'm WFH with four kids a puppy. 8 pounds might last me a week and a half at this rate

"Best" is a silly word to use when talking about wine, but that's a topic for another day. In any case, I'll put in another vote for Sandler. They are typically on the fruit forward end of the spectrum, but are not over-the-top, which is a good choice for gatherings with both wine geeks and casual ...

We're in for a microlot and the 8lb split (Mexican/Colombian). Much like Eric, I've got access to great stuff here in Seattle, but we were blown away by your Berserker Day offering... and if we can help keep you going at all, we're in it to win it! I used the BD10 code, but only so you could track t...

I need to get over to WG for their Allemand at $125/bottle!

I made it rain, again

Check my Instagram in 2 weeks for results!

Other note - Katie has tri-tips! They’re not 50% off... but several are heading up here, too!

And the massacre begins...

Tom Douglas closing 12 of 13 places (bakery is attached to a hotel) and Canlis is switching to a bagel, burger and home delivery model - see: https://canlis.com/

Chris Freemott wrote: ↑
March 5th, 2020, 11:37 am
The container has cleared customs. The delivery date is set by my freight company soon...
yay! 3/5/20

Whoohoo! I've got a wine dinner on 3/28 - will I have stems in time?

Thanks - I assumed there was some kind of a government regulation attached to it. Mackerel was great!

Technical question for you, Nola. When I was living in Paris, I used to eat “millesime” sardines, which appears to be common for canned fish and basically means year/vintage. Idea was that you’d hide them away in a cupboard and try them in 10 years, and they’d be fantastic! I noticed all of your can...

Really appreciate the coaching; don’t know what I was thinking re: freezing. I use a ton of bacon ends, etc in my cooking and that’s just a no brained.

WTF do I do with this? https://shop.bentonscountryham.com/ProductDetails.asp?ProductCode=awch So, I've had it hanging from a rack in it's original wrap/packaging in my garage for a few months and I'm thinking I should probably get around to eating it. The note that came with the ham said to take sli...

My first words to the somm at Enfants du Marche were "I want a crisp, bright light bubbly with no mouse" and the guy delivered. Even Andrew liked the natural wines he served us. For me, it boils down to trusting whomever is picking the wines to understand what your tastes are and then deliver. I've...

I prefer lump for grilling, but use briquettes for smoking. Do people use lump even for an indirect setup and smoking on the Weber? I find that the lump tends to catch to quick and burn too hot, or it doesn't want to catch and burns out. So you have to start the pieces in a chimney, whereas briquet...

Weber Kettle is a great grill and it does its job well. I use a kamado now and miss the ash catcher at the bottom of the Weber. Take some time to experiment with the vents; it took ten years of cooking on it before I figured out the impact they made :0. PK Grill is the hottest grill on the market on...

Great stuff. Five years has cut most of the coffee back to the point where it’s barely noticeable, but the beer itself is in a great spot - not overly syrupy, mellow chocolate and very little heat.

More Flannery hangers!

Wine Spectator Squires (until I was banned) VinoCellar WinoDepot WineXiles WineBerserkers It's been mostly a fun and informative ride. Minus winexiles for me the same Largely the same - VinoCellar was my gateway drug. Amazing how many people I still keep in contact with from there, 15 years later.

Nicely done with that crust!

How could I forget a Flannery Porterhouse?

Feel free to use for yourself

Glenn L e v i n e wrote: ↑
February 19th, 2020, 4:41 pm
Ft George Magnetic Fields on draught.

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Drinking one out of can while reading this. Great beer, as noted above.

Great listen if you’re into podcasts.

Structures Tomopolo - tasted more like a POG than an IPA
Perennial Abraxas - chocolately goodness, minus the chili pepper I’m used to

And then a lot

St. Louis ribs smoked for 2 hrs over hickory and post oak, sauces with my bbq sauce + sambal. Geechie Boy Mills black eyed peas and bacon ends.

Le Pichet was a good time today at lunch, although they have a pretty limited lunch menu. We sat at the bar and ordered one plate at a time, which seemed to be a foreign concept (literally and figuratively). Enjoyed a pinchet of Vouvray and one of Baudry Chinon Les Granges. Thanks for the recommenda...

One more for the shelf.

Looking to do an extended early dinner/late lunch thing on Saturday - lazy 2-3 hr thing, wine, food, etc. with the wife. As close to France as I can get, but in the dreary, rainy Pac NW. Any suggestions? RN74 Bit fancy for this purpose - looking more for a local bistro feel with small plates. If I ...

My card was not breached but even if it was I would still be a loyal customer. They provide an excellent product and service. Meat is great. Didn't have any fraud issues (I cancelled my card anyways) and will now deal with resetting all of my insta-pays (phone, cable, power, etc.) and drown my sorr...

Looking to do an extended early dinner/late lunch thing on Saturday - lazy 2-3 hr thing, wine, food, etc. with the wife.

As close to France as I can get, but in the dreary, rainy Pac NW.

Any suggestions?

Andre M wrote: ↑
February 11th, 2020, 6:29 am
Star Alliance:
https://roundtheworld.staralliance.com/ ... -the-world

Sky team:
https://www.skyteam.com/EN/round-the-world-planner

One world:
https://www.oneworld.com/world-travel

This is why I love WB. Am gold in sky team, so will play with that link. Thanks.

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