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

Sorry to hear of your experience.

Is there a neologism for auto-correct better expressing the writer's sentiment? I enjoyed "rhubarb compost".

If they were represented to have been stored similarly in the same cellar I would wonder why the label on the significantly older bottle is in such better shape.

Bill Tex Landreth wrote: ↑
July 17th, 2019, 3:12 pm
What is a ‘rad somm’?

You’d know if you were hip and fun.

Thanks for the notes.

Dan - how big is big? I have a Mag (of 2000 Pegau). Should I be looking to drink it soon? Perhaps this fall as, despite A/C, I don’t think of CNdP as a summer red.

Some attenuated, weak-@ss swill only loved by the anti-flavor wine elite - perhaps something from Steve Edmunds. That, or '07 CNdP 'en magnum' with......

It's a great time for salmon if you have access to copper river, it has the fat content to stand up to Cab or Merlot based wines and stand up to the acidity. Great with a side of mixed sauteed mushrooms or a portabella mushroom cap, that acts like a steak for meatiness. I was thinking the same (tho...

Can you sell to or consign with DC/VA/MD Retailers? I know that is permitted in some States (certainly not in the People's Commonwealth of PA). If it is permitted it might be the best balance of low friction/high return.

ESJ
Lagier Meredith
Rhys
Qupe

Good luck! Thanks! 4 opinions today, none of them about wine. The double jeopardy case is an interesting one. By a 7-2 vote, the Court reaffirmed the "dual sovereign" exception to the double jeopardy doctrine. As a matter of constitutional law, a person can't be tried twice for the "same offense," ...

American cheese (but at least not the individually plastic wrapped stuff).

Apparently our friend Bobby has consumed enough wine that he is now at least partially grapevine (or olive or almond). That or he is (again) gently trolling us. And I fell for it . . . You presumably have better things to do that haunt the board and learn the predilections of the posters. Please do...

Apparently our friend Bobby has consumed enough wine that he is now at least partially grapevine (or olive or almond). That or he is (again) gently trolling us.

awilliamson4 wrote: ↑
June 6th, 2019, 12:10 pm
Andiario in West Chester, PA allows corkage at $10 per bottle.

Thanks - I was going to ask if I could ever get a reservation.

I'm glad that you were paid appropriate tribute. What did you son get assigned? The age and lack of spending money must have presented an interesting challenge. Please post notes.

Is there any question?? 2016 CA Cabs so that you may argue from information.

I really liked the content in “Art of Eating” but got frustrated with spotty (theoretically quarterly IIRC) delivery and high relative cost. I just checked the website and am tempted to try again.

ChrisStags wrote: ↑
May 29th, 2019, 8:06 pm
Wow that fill is really terrible!!! Not sure auction houses would even except this anymore. What auction house sold this to you and take the money and run !!!!

Oh, they might well except it

Merrill Lindquist wrote: ↑
May 18th, 2019, 9:21 am

Robert.A.Jr. wrote: ↑
May 18th, 2019, 6:45 am
Helicopter, helicopter!
I had completely forgotten about that!

I’m jealous of you

Bill Tex Landreth wrote: ↑
May 10th, 2019, 1:10 pm
Sounds serious.

Important, even

I only read about important tastings and not unimportant tastings. Did it at least use Callaway's jailbreak technology? https://cmp.callawaygolf.com/jailbreak/ I did not realize until recently that this was important in winetasting events. I initially read this as "Callahan's Jailbreak technology" ...

Apologies for not responding to each PM - there is some interest so I’ll soon post more details. Here's what I have. Condition: - some scraped labels; fills are all good; no depressed or popped corks. Preference to local pick-up (Philadelphia area) and/or larger orders. I'll ship larger orders at yo...

I have a handful (15 if my CT inventory can be believed) of '02 - '06 KB Pinots. They've all been stored in my Eurocave at 55 since purchase from KB (except that the '02 Kanzler was purchased from the PA State system). These hit the 'sour spot' for my consumption - too expensive for everyday drinkin...

Alan Eden wrote: ↑
May 6th, 2019, 11:43 am
if your to lazy or dumb to do this then you should just buy cheap shitty knives that nobody cares how they are sharpened

I guess that's me - I appreciate your advice. Also, "you're".

Casey Hartlip wrote: ↑
May 3rd, 2019, 4:44 pm
......drink a beer with Brett Favre!

Or hang out with Jonathan Favre et al and drink all those wines over a weekend

For my purpose the most critical datum is always there - the importer's name. But I understand that's only important for old world-oriented bottom-feeding bargain hunters like me.

Congratulations and thank you! Without you, "Missing, presumed drunk" would mean something else entirely.

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!

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.

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