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

How adventurous are they? The pressure cooker butter chicken recipe that was recently posted here is very good, easily scaled and pretty hands off.

I love maitakes (aka Hen of the Woods). This is a great recipe from Veg in Philadelphia - https://www.bonappetit.com/recipe/seare ... -mushrooms.

The Offs and Third World at Keystone, Berkeley circa 1981

Rich went above and beyond - from honoring a request I made during what had to have been a very hectic time for him, to better than fair prices, to great communication and finally careful packaging. Highly recommended!

"enuindos" deserves the attention it is getting but no comments on "paramount (sic) to slander"? And this sounds right out of Monty Python "you solicitator of liquid garbage stand DIY BRAND".

Hi. I’m Kevin. I’m a victim. Thankfully I didn’t have the money to (try to) buy Burgundy from Mr. Walker but I did by his god-awful ode to himself that was his book.

Please carry on the good work of warning others.

I emailed Wienbau Paetra today to ask about east coast shipping and Bill responded from UPS! You should get tracking info soon.

Kalin chard did it for me.

John Chapman wrote: ↑
March 12th, 2019, 7:13 am
John Kapon was halfway down our table on the other side. At some point early on, I looked over and saw him unwrapping and eating what appeared to be a cheesesteak!

It was really seitan and cashew cream but he authenticated it to be a cheesesteak.

I’ve very much enjoyed John’s posts and am embarrassed to say that I only now realize that it’s been a while. I’m glad that he’s well and hope to see him posting. Thanks for the great write-up.

I thought Yaacov’s response was hilarious

When we last discussed this I expressed concern about driving with an open container. The consensus was that I was paranoid but I remain concerned. I don’t see the benefit outweighing (the admittedly slight) risk. I’ll drink wines that need decanting at home or drop them off in advance.

I don’t know whether it is still marketed but there used to be a tool named “wine stat” that purported to do what you’re asking. I would be concerned about humidity (lack there of) for long term storage.

Lighter to heavier (not darker), right? Years ago I attended a retailer Ampeau tasting where reds preceded whites because for the wines/vintages offered the whites were more robust.

If you qualify it sufficiently - “general consumer”;”perfect pairing” - then calling it bs becomes a truism. Defined a little less stringently I think it denies the casual wine drinkers the opportunity to move from “wine is a beverage (which should taste the same every time)” to “wine is an agricult...

I’ll play

White - Aligote or Melon de Bourgogne

Red - Gamay

OP loves Loire Cab Franc but has a fair bit cellared and wants some Bordeaux for specific meals and/or guests.

I appreciate all the thoughts. Now to post something less controversial- “What constitutes a natural wine?” or “Most Burgundian Kosta Browne?”

Wouldn’t a Sauternes have to be mighty oxidized to meet the ‘red wine’ requirement?”

FWIW, I bought a 6 pack of 2000 Charmail and found them hot and goopy except for 1 that I buried and opened this year. I still didn’t like it as much as others (e.g. Cantemerle) but it had calmed a bit. Living in PA complicates access to back vintages (current vintages too but there is a bit more av...

I’m not a huge Bordeaux drinker but I’m intrigued by the hype. I was very happy with several mixed cases of $20 2000 Bords and suspect that 2016 may offer similar opportunities. The catch? I’m 62 years old. I hope that I’ll have a decent palate for 10+ more years but my kids have no interest and I’m...

I’ll bite on the scores. Keeping in mind that critics score wines against the exemplar of their type it would seem that they believe that there is a wider gap between excellent and ideal Burgundy than between excellent and ideal Bordeaux. What it patently does not mean is that the slew of 100 point ...

Thank god you’re not actually offering owl steaks (even if suburb).

Case and a half of Paetra and a case of Goodfellow chards. There is, of course, so much more that I wish I could have afforded. I’m particularly sad to have to have skipped Cowan Cellars, Tercero, Biggio Hamina, and Cabot. Next year!

Don’t just leave that hanging- only en magnum!

ky1em!ttskus wrote: ↑
January 21st, 2019, 8:54 pm
Drink it all! Drink it all!

Unless you're sitting on some gems that need cellar time I'd seriously consider holding a cull party or two and restarting the cellar after moving. I know - not what you asked...but this is Berserkers!

Wes Barton wrote: ↑
January 18th, 2019, 1:59 pm
Speaking of fruit flies - if you get one in your glass, you'll often pick up VA in the wine very quickly. The acetobacter is spread across the surface and acts quickly, so you can smell it right away.

The perfect answer for OP!

AlexS wrote: ↑
January 17th, 2019, 6:39 pm

Nate Simon wrote: ↑
January 17th, 2019, 4:12 pm
Is Pegau considered VA-ridden, or just stinky NOS?
Never heard of VA as flaw in Pegau, mainly just brett.

Timely - Alex is right that common complaint about Pegau is brett but I drank a 2003 last weekend that had no horse but plenty of nail polish remover.

Mike Wenzel wrote: ↑
January 16th, 2019, 9:02 am
We have this one: Cuisinart CPK-17

Pro tip - don't try to heat it on a gas stove!

Thanks all for all the help but mostly to DSgriwold for the image of the stoned house sitter trying to figure out where the smell of burning plastic is coming from.

I like the idea of Australia as the next northern Rhône but I think alto Piemonte is more likely.

CA Pinot has been the next Australia for some time now. I wonder if luxury cuvees of cru Beaujolais aren’t the next CA pinot?

That being said, if you are only going to use this for a couple of months, I think you can survive with the cheap model and slightly inferiior coffee. Its still better than starbucks. Thanks all. This is actually one of my questions for those that use one - might I be better off continuing to use i...

Anyone use one? I make french press coffee every morning and currently use a built-in instant hot faucet. We're about to undertake a 2 month kitchen remodel and will not keep the instant hot in the new kitchen (too unreliable - replaced twice in 10 years and plumber says avg lifespan is just about 5...

What's wrong with cherry-picking?

Caveat - it has been at least 15 years but I made two trips, staying at the Post in LL both times. I'd have a hard time going elsewhere. It is not difficult to get from there to Sunshine. I was a high intermediate skier at the time and though Sunshine was gorgeous but I didn't find that much terrain...

Not a buyer (which is reflective of my financial status not a comment on pricing) but publishing your location would help w/r/t hand-off.

It’s Christmas Eve so I’m fighting back the response the question deserves. Suffice to say that “mine’s bigger” is not an offline theme that appeals me.

Congratulations and good luck! I think you're hiding your light with the music selections but I get and respect the concept and respect your steadfastness (akin to your 'no IPAs' stand). I hope to get there someday.

No, but as CRS sets in I have had wine that I bought, paid for, and forgot, delivered to me. What do I win for being the idiot who explains the joke?

Is a Chinese cleaver a vegetable cleaver? I was under the impression that a Nakiri is a Japanese vegetable cleaver and is very different (much smaller 'platform' to use Todd's terminology) from the Chinese cleavers that I've seen. I though that the Chinese cleavers were more traditional (meat) clea...

Is a Chinese cleaver a vegetable cleaver? I was under the impression that a Nakiri is a Japanese vegetable cleaver and is very different (much smaller 'platform' to use Todd's terminology) from the Chinese cleavers that I've seen. I though that the Chinese cleavers were more traditional (meat) cleav...

I have no personal experience but have heard good things about Browne Trading. https://www.brownetrading.com/product-c ... h-seafood/

Save yourself some $$ and get some Pepiere Muscadet.

Thank god! I thought this was another thread on wine glasses.

BTW - I was just trying to answer OP's question - definitely not endorsing the quackery

Someone named Noppakit Sangsurane posts about it frequently on the Burgundy Geeks FB group. He didn't respond to a question about cost and availablity.

Where are you located and are you interested in Southern Rhone? My CT inventory is way out-of-date but I'm pretty sure that I could put together a case of CdP from: 2001 Pegau; 2003 Pegau; 2004 Pegau; 2000 Beaucastel; 2001 Beaucastel. I'm near Philadelphia and not really interested in shipping. I'd ...

Pepiere (various muscadets) Lauer (Barrel X is my house Riesling) Thivin ESJ Rocks and Gravel (PA state system got a bunch on some sort of close-out) Texier CdR Produttori (Langhe Nebbiolo and Normale) Baudry Patrice Rion Loring and KB (still drinking down overstock from Parker board years - mostly ...

Not very convenient to Bucks but does Zippy (Scott Ziskind) still run a facility near Philadelphia? zipco wine cellar services inc

Don't forget the biodynamic calendar - not all days are days

Understanding that there is no such thing, how about Fume Blanc? It has name recognition, particularly Mondavi’s, and provides that ABC frisson.

Sorry to pile on, but PA does not allow residents to purchase alcohol from private sellers or even retailers (other that the PA Liquor Control Board stores). It is only within the past year or so that we can purchase from wineries, provided that they comply with relatively onerous licensing processes.

Thinking on this I think the delta for me is really intellectual wines versus (strike me down if I use the H word) shall we say exuberant wines. As I look for something to accompany ground turkey soft tacos I want the latter and cellar the former. To quote the good Jay Miller “fruit is not necessari...

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