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

Out before the plague and when in, solidly in the old world but now wishing to support domestics.

Hear, hear! First transaction was great. Looking forward to many more once we beat the plague.

Substitute 'small chef-driven' for 'BYO'. There is no doubt that the corporate restaurants have a better chance of survival. I don't expect my favorites boites to survive but I can hope that the same relatively low capital need that enabled them to open in the first place enables others to open post...

Wow - RIP

If you decide to stay east, the Adirondacks offer several challenging but not technical day hikes. Mt. Marcy is the tallest Mt in NY. The Marcy hike is challenging due to it's length - just under 15 miles - more than it's elevation gain (3,000 ft).

Online ordering/delivery is also shut-down. Beer and wine can be bought from supermarkets. I suspect that those lining up were looking to buy spirits.

2001 Leoville Barton popped and poured a few years ago. Classic bord profile and I paid under $40.

Are you familiar with PAWineTalk.com? Not much going on on the board but there does seem to be an active Pittsburgh OL group.

Chile crab
MD steamed blue crab
Crab cakes
Crab louie
Crab legs

Just received my 'Open Letter' case, which included a hand-written 'Thank you' card from Michael. While I appreciate the sentiment, its ass-backwards.

Thank you for making these great wines and offering them at such a generous discount!

Vulgar {deleted} little tamarin

Hey I just looked it up, I never claimed to understand it (and I don’t). I thought perhaps it would make sense tomorrow when viewed on a non-phone screen.

Voix de la Terre, I presume

AD Northup wrote: ↑
February 5th, 2020, 6:37 am
PA state store is still selling the 2015 and 13 & 14 Riservas

Yep - they've been on the shelves in the well-heated stores, sometimes in direct sun, in the sun since they hit the market.

Thanks for the heads-up. Off topic (but this is Berserkers) would you be willing to name your other must purchase? I have you to thank for my interest in Birichino and I'm very glad for that. Dirty and Rowdy, especially the Evangelho. Best, Jim Thank you. In retrospect, I should have IMed. No disre...

Thanks for the heads-up.

Off topic (but this is Berserkers) would you be willing to name your other must purchase? I have you to thank for my interest in Birichino and I'm very glad for that.

"Italian cold cut sandwich"??

Marcus, if still available I’d like to buy a Berserker’s Chard 6 pack.

Thanks!

J Fontamillas wrote: ↑
January 21st, 2020, 1:40 pm
I can't wait for the reveal

You're not familiar with SAYBL Vineyards?

(sell, and you're black-listed)

reverse seared this indoors. https://live.staticflickr.com/65535/49418956068_b9a3b5431d_z.jpg ----------------- sliced https://live.staticflickr.com/65535/49419424651_0897c18d09_z.jpg ----------------- plated with a serious eats recipe of brussels sprouts with shallot, ginger, fish sauce, honey and...

I learned a lot reading "How to taste" by Jancis Robinson. Kevin Zraly's "Windows on the World Complete Wine Course" seems well-liked as well, though I haven't read it.

Hank Victor wrote: ↑
January 14th, 2020, 4:33 pm
2014 Chablis 6 pack

Beat me to it

I was searching around a bit trying to understand whether the PLCB has preemptive raised prices in advance of tariffs (it would appear that they have not). The list of new wines includes '14 DRCs, Richebourg and La Tache, at $2.5K and $3K respectively.

I bought a 6 pack from T0dd’s cellar clearance. Everything was quick, clear and easy. Todd even rounded shipping the the cost of one bottle in my favor. Highly recommended!

Edited as I note that seller hides name

Birichino - Florida Jim (Cowan)
ESJ - FL Jim, Tom Hill & David Bueker
Collet Chablis - Rob Panzer
Lapierre Morgon - John Gilman
Pepiere - VLM (Nathan V), but not on this board
Too many others to recount. Thanks all!

Uh-oh. Good luck!

And if it was $3.99 at Zachy’s it was about $2.50 elsewhere?

I think you on the right track with ideas - people are intimidated and want help but also want (some) choice. Hearkening back to my favorite retail experience - the owner assessed my time, interest and price range, then walked me through his (albeit small) store, stopping at certain wines to tell me...

Thank you for sharing her with us. I’m very sorry for your loss.

I’ve seen a bunch of click bait quizzes where ‘scientists from MIT’ discern one’s perfect wine from their coffee, fruit and chocolate likes/dislikes. Needless to say, I’m skeptical.

After price, the most meaningful question that a sales person has asked me is “what food will the wine accompany?”.

got an email from Flickinger today about how to comment on tariffs and reach out to representatives. I'm a little surprised that this isn't an email I've gotten from just about about from just about every website/company that I buy imported wines from. Zachy's sent out an email also. And now Chambe...

Thanks for the link; comments submitted

Someone get Nate a calendar. Or a history text. Or both Funny. But the point is “what’s with all the French wine?” It's really good. I am headed to the shop today to get a few bottles for the extended fam to drink. I'll look first to domestic wines but if I don't find anything in the range I want, ...

Birichino Holiday sixer - 2018 Pétulant Naturel Vermentino, 2018 Vin Gris, 2018 Jurassic Park Chenin Blanc, 2016 Boer Vineyard Pinot Noir, 2019 Bechthold Cinsault "Vieux Nouveau", 2018 Besson Grenache Old Vines for $145 delivered.

So to touch on another thread, does faith to the grape play in? Can a Pinot that drinks as the world’s greatest Syrah be a good wine? I imagine that the answers will be “ no” and “perhaps, if it is not manipulated to do so” but I am curious.

Terry Theise wrote a book arguing “yes”. Seems a syllogism to me. I want to say yes but can’t see how either side of the argument can be proven (or is it “proved”?).

c fu wrote: ↑
November 13th, 2019, 8:36 pm

Jeff Rosenberg wrote: ↑
November 13th, 2019, 5:59 pm
Is $57.50 of good price for the Bordeaux glass?
No

Agree, but as Emily suggests I will check back. Thanks Emily

For my home use I'm completely with Chris. I have a perfectly adequate waiter's corkscrew that I spent about $10 on. As my modest cellar ages, I am considering a Durand. The design and function are different enough that I *may* rationalize the $125 investment. I can't see spending another $100 witho...

You came to the right place. There is no shortage of “wine experts” here. [stirthepothal.gif] Haha That brings up a good point - We've gone back and forth on what to call the "Wine Expert" in this scenario because it means different things to different people. In my eyes, most people here know more...

I have a modest cellar and have never had that happen. Plenty of "What the ....where TF did my bottles of ....go?" and the all too rare "Aha, I thought I'd drunk all of that" but never a find that i didn't remember buying or receiving as a gift.

Sarah and Richard mention small licensed 'bottle shops'. I've not yet been and it is a bit of a hike from the convention center but if you find yourself near Headhouse check out the shop at Bloomsday Cafe https://bloomsdaycafe.com/potation. The list, and presumably the shop, was created by the best ...

I've not yet tried it, but this video makes Kettmeir seem quite attractive.

https://daily.sevenfifty.com/jhonel-fae ... challenge/

I've been thinking about this a lot lately as I too often find myself unable to choose a wine from the cellar. Sure, there are special wines that are earmarked to share with specific people and/or on special occasions and/or with specific meals but that leaves a whole bunch of 'good' wine that I'm m...

What happened to Seavey? I see that they still seem to exist (active web site selling new wines) but I never hear them mentioned anymore.

I read this "But still- PMs I send here that show read go unanswered. Several now." as stating that PMs are being read, not sitting un-read in Tom's outbox. That seems odd - the buyer is out-of-pocket and seemingly aware that there is a potential issue but not taking any action. Regardless, Mr. Fu's...

I also get scallops as dry as possible and sear at high heat in clarified butter.

Posted up thread but I’ll repeat - going from tile to wood is one of the biggest rewards of my recent remodel. Standing for hours to prep, cook, clean, etc. is much easier.

We went from tile floor to wood and my 60 year old back is very thankful. We did have gel mats for the tile but wood is still more forgiving.

I completely agree re drawers for below counter except we lucked into the need for a small filler and ended up with a thin, tall cabinet next to the range which is perfect for sheet pans.

I have heard that some people are allergic to terroir.

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