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

Wow!

That was perfect!

Was she a jewel, or what! Just beautiful.

M.Kaplan wrote: ↑
January 24th, 2020, 4:28 pm
Passage 53 has undergone a transformation to a bistro and is now La Table du 53. Food is (still) great, but the wine list is more modest thank it was.

Passage 53 is in hiatus and may reopen in an other location.

Dang!

Thank you for updating that.

Here's is some reasonable Googling for seeing what might suit your fancy....

114 Faubourg at Le Bristol

La Cagouille

Passage 53

All known for reasonable wine pricing.

Peter Kleban wrote: ↑
January 24th, 2020, 9:31 am
Michael Terrien makes a really nice Chard. Very high quality. From Sonoma, but it's more Burgundian style.

He does Pinot Noir too, but I haven't had one yet.

Thanks for that connection!

I made a prime picahna yesterday (not flannery, mine are still in the freezer) using reverse sear; salt + scored the fat for an hour at room temp, oven at 200F till 132F (about 2.5 - 3 hours) then an hour of rest followed by sear on screamingly hot skillet. It turned out fantastic, although the fat...

I've been searching for a long lost love: Moet Chandon's Petite Liqueur, official name Moët & Chandon Petite Liquorelle. It pops up here and there online, but usually in ways too difficult or pricey to acquire, and I really want some. So, like romance, sometimes these things having to be undertaken ...

Oh, man, I look forward to seeing this one!

Nate Simon wrote: ↑
January 23rd, 2020, 8:58 am
Very cool. Had to chuckle seeing them under the "newbie" section though!

Same!

They are longstanding stalwarts of their area!

Welcome to BD!!!!

Damn, I love your cook top!

Markus S wrote: ↑
January 23rd, 2020, 5:09 am

Thanks! I was thinking it might have been some obscure music reference (think Eno's "801").

That's awesome.

I thought Domaine Serene was taken from Manzanera's song "Flight 19."

And one quick and easy thing...

Print up a "wine flavor wheel" and peruse it with each wine you are checking out...seeing the vocabulary can help identify the experience.

(I call it the Chomsky Method.)

A lot of people view the whole category of sour beers flawed. For people who like sour beers, there's still a question of degree. Some are much more broadly appealing and others more extreme, with a narrow fan base. Some "natural" wines show a degree of flaw, while some are not flawed. A lot of peo...

Another form of tribute? Or were WS Pinots trading at $235/per bottle and I hadn't noticed? https://www.klwines.com/Auction/Bidding/AuctionBidDetail.aspx?sku=1458431&searchId=c2c974ad-ab9e-4956-ba44-01bea2013cd7&searchServiceName=klwines-prod-productsearch&searchRank=37 And I say this as an admirer...

JonathanG wrote: ↑
January 21st, 2020, 7:55 pm
Was just reading up on some prior vintages of their cabernets. looking forward to those when released.

You will not be disappointed!

If you try them and like them, I will buy a couple from you and report.

Steve Manzi wrote: ↑
January 21st, 2020, 4:15 pm
This is an Australian Grass Fed steak purchased from Shop-Rite. Some salt, pepper and garlic salt. Sous Vide @ 125 for about 4 hours. Then seared in Goat's butter.

Lovely, I am in your camp on temperatures.

s.nellessen wrote: ↑
January 20th, 2020, 3:25 pm
consider eliminating the egg whites and using only yolks...the 'eggy' flavor is contained only in the white.

Ooooh!

This thread just keeps getting better!

I am already worried my power will go out or something tomorrow!

Great post, Will!

I'd worry more about a wine compressor affecting the quality of my audio electronics!

If you are designing still, make sure your audio gear is on its own circuit and that the wine room compressor is well damped/isolated.

I popped a Foursight Charles Vineyard pinot for my son and niece last night and it sang like crazy!

Delish!

We could only find brioche but it was fun!

Thank you for the egg nog suggestion!

Egg, egg nog, cinnamon, nutmeg, vanilla extract.

Well soaked, great ‘custard feel.’

My wife thanks y’all for the idea!

Nola Palomar wrote: ↑
January 18th, 2020, 7:03 pm
I love French Toast, thanks for the reminder, going to fix it tomorrow!!

Same!!!!

You folks are great!

I could only find brioche but it will sit out overnight!

In the early 90s I bought a wood six pack of "Black and Blue" because I liked the label art and the box had cool wood burner art on it. 30 bucks a bottle was substantial to me. A friend and I have consumed 4 of the bottles over the years and were on track to pop another last year when I discovered t...

I have no intention of dying. It is known to happen to everyone for some unexplained reason ;) In the entire course of human history, there are no known or reliably reported instances if me dying. Not a single one. I'd say that is a good reason for optimism. I like your approach! Mine: 'The fact of...

Any conjecture?

The big ol' beef thing that Charlie bought was a missed opportunity I wish I had gone for.

So, I'm hoping for another big piece that can be custom prepared.

This whole thread has cemented one thing in my mind. I own much less white Burgundy than I thought because I actually drink a ton of it... I am slightly embarrassed to say that I try to drink it soon after purchase before it can show premox. That whole premox fiasco drove down my white Burgundy dri...

I highly recommend Di Costanzo - I've been a fan for a few vintages now, and I'm thrilled they're doing berserkerday. I'm racking (wracking? whatever it is you do to brains) my brain for a good comparison. The wines are bold and elegant at the same time. Different than, say, Mike Smith's excelllent...

I loved this tasting review. I felt like I was on a roller coaster from note to note. It was actually suspenseful moving from impression to impression. I enjoyed reading it a great deal, and took heart in the fact that you hit some clunkers. I know we are all prone more to posting high notes than lo...

What a great note. You are fantastic at concise and insightful notes.

A friend of mine just did a 24 hour London Boil at 132 degrees, then a sear. He said the texture was like pulled pork and "you don't need teeth to eat it." Also said, "You need a really sharp knife to cut it so as to not crush it." I don't think it would be up my alley , but viva la experimentacion!...

I think if I taste a wine and have to resort to "Oh, this must be a natural wine" in order to have something nice to say, then the wine is a failure. I think I agree with Brandon's general tasting impressions. There was an old movie meme that went something like, "Don't let the vehicle run over the ...

Montagia Wine, you fools!

Robert.A.Jr. wrote: ↑
January 14th, 2020, 5:07 pm
More importantly, what did you drink last night?!?

More importantly, what are you drinking right now?

Not wine related, but please let her know about this art project going on there right now!

https://www.sensoriopaso.com/

https://pasoroblesdailynews.com/multi-a ... les/90937/

Google Sensorio and click "images."

Herman Story, Turley, and Desparada are at the top of our favorites list for visits.

It's cool seeing nice people get ahead.

How's marijuana use trending?

Could it be whittling away some people who would otherwise head toward wine?

What town will be most convenient for you?

K & L is the top, but if inconvenient there are fine local shops!

Andrew A r n t f i e l d wrote: ↑
January 11th, 2020, 7:21 pm

Adam Frisch wrote: ↑
January 11th, 2020, 5:21 am
I've never had much luck with PS. In fact, the very opposite. What would be a good, fresher, lower alcohol producer in CA?
Retro Cellars. Mike Dunn’s winery. Awesome stuff. And affordable.

I also love and endorse Retro!

Edward H. Earles wrote: ↑
January 7th, 2020, 6:48 am
I think his question is rhetorical, as in, what's the point of watching the Pro Bowl?

I’m going with: As if anybody watches the Pro Bowl.

That reminds me of a dish I once had in France called Frommage fondue avec pain grille!

Your dad had his finger on the pulse of haute cuisine!

If it’s undrinkable it gets poured down the drain.

That's odd, casinos in Vegas have been serving the '17 Screagle to high rollers for over 18 mos. Maybe they finally ran out of ink for all the '82 Petrus labels they print. Hard to imagine any barrel-aged 2017 Cabernet being sold by July 2018. Or does my sarcasmometer need recalibration? Vegas sarc...

That's odd, casinos in Vegas have been serving the '17 Screagle to high rollers for over 18 mos.

Maybe they finally ran out of ink for all the '82 Petrus labels they print.

Are we there yet?

Are we there yet?

Can't wait!

cjsavino wrote: ↑
January 3rd, 2020, 6:51 pm
Good thing you were not making this all night, because you don’t have that much jam

I told my wife I wanted these served at my wake. I said, "You, you! You make a dead man buns."

Loved your post...and your avatar!

ERPark wrote: ↑
January 9th, 2020, 11:35 pm
No one can accuse Al of being “all hat, no cattle” ever with that pic as proof!

I agree, he knew it was a girl cow!

That note is spot on!

We drank one at Thanksgiving and it really is all that!

Finding a winemaker who suits your palate is a real gift.

This one killed with a mushroom and wild rice “stuffing.”

Your pics are always awesome, as well.

Whatever the lower limit, you’ll thank yourself later!

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