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

Here’s a new one for me. There were three peppers jalapeño and ?. I got the Habanero cause I like it hot, but yes it’s hot! I can’t believe how light and crunchy these things are though, really great stuff and I’m going back to buy the other to try. 76F286E1-6966-492D-B79A-CDDDFF3E12DA.jpeg This is...

Garagiste is no longer in SoDo. They moved a few years ago to Renton. Not too far off of the highway, but not SoDo!

I figured it out. Thanks for all you are doing re German wines Robert!

I did not get an email but am interested!

I knew the trick about cutting a cross in them. I did not know about soaking them in red wine. Does that add flavor? Or make them easier to open? The latter is always the challenge for me. I reached a stage in life where I am more likely to spend a bit more for already roasted and peeled chestnuts! ...

Ugh -- I realized I dropped the ball on my last purchase. I got the invoice and never paid. Apologies! I will be better next time!

The above links work to get you access to the posts about the issue -- including the archived link. I think it is probably pretty easy to then find the rest.

Any thoughts on 1989 Clerc? I have two left. I unfortunately haven’t tried the 1990–it seems I need to....but I think the 1989 is one of my favorite $100ish and below Bordeaux wines of all time. I pick it up whenever I get the chance. I wouldn’t hesitate to open one, though I wouldn’t feel like I h...

For those who did not receive the email, here it is. Sounds pretty devastating. Beta Wines Fall 2020:2014 Release October 13th, 2020 Hi, 2020 has been a challenge for every living thing on this big greenish blue marble, its weight not escaping any corner. While looking to forget the current world st...

They are nice wines!

I was a bartender for a million years and this is how I just to make mine. Fun fact- how did I learn this technique? I saw Woody (Woody Harrelson) the bartender doing it in an episode of Cheers! https://youtu.be/OmjILRLOkbk Before I learn this, we used to just peel the peel off of a lemon slice, bu...

In for another "I am like that but X." The only X I can think of is roadside fried spiders in Cambodia. I wanted to try them -- but when the platter piled high with spiders was brought to me, I had to say no. They were much larger than I had though! To put this in perspective, I have eaten worms (in...

I was not familiar with VinoCell. It does look quite useful, though the fact that it cannot be used on a desktop is a drawback. I would like the feature of visualizing my cellar -- maybe CT will add that feature at some point -- hint, hint.

But cloud based storage is so much more robust than your home system. I am making some assumptions here but... I bet cellar tracker's database is housed in a secure data center with offsite, continuous back-up so that even if their data is compromised there is another copy located in a geographical...

Any thoughts on 1989 Clerc? I have two left.

Oh no. She lost her home. So sad to hear that. I love her wines.

I agree with Tim. One could talk about phylloxera and frost as part of terroir as well. The question then is whether it creates a pleasant wine or not. If it does, then we will probably talk about it as part of the terroir. My guess is it won't, and therefore we won't. Perhaps but, for argument's s...

I agree with Tim. One could talk about phylloxera and frost as part of terroir as well. The question then is whether it creates a pleasant wine or not. If it does, then we will probably talk about it as part of the terroir. My guess is it won't, and therefore we won't.

If the bulk of your wine is in CT, do not start from scratch. Every slot in the new cellar is simply a 1 bottle bin, labeled however you want (A1, B3, etc.). To verify and update your inventory, simply bulk transfer every CT entry to a fictitious bin called ‘old’ or whatever you want. Then, as you ...

The Seattle wine group did a 1997 Tuscan tasting maybe two years ago? Perhaps three? Like you I bought a bunch based on the hype. We had mostly BdM by a few CCR and maybe one or two others. The overall impression was very positive. Out of maybe 15 one or two were not that great. The rest ranged from...

ybarselah wrote: ↑
September 10th, 2020, 10:05 am
MSG is natural. carry on.

So are arsenic, poison ivy, asbestos, and deadly mushrooms......

I like the Don Chilio brand (despite the silly name). The jalapeno is our favorite but if you want more punch there is the Serrano. I have not tried the Habanero. Here is a link to the jalapeno: https://www.amazon.com/gp/product/B07C7B1T4H/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&psc=1 I have used...

Even though this thread took quite the detour I'm relieved to see the destination is still in sight. Very much appreciate all the recommendations! I have a lot of reading, researching, and drinking to do! Chris, thank you for the PDX recs as well, will definitely be hitting up Oregon. Bar Ferdinand...

I am resisting the Beaujolais offers. I do not need more wine. But if I did, I would bite on many of these. I have started to realize that high quality Beaujolais punches way above its price point. So I am assuming these do that even more!

[/quote] Check out Thomas Keller's recipe for French onion soup: FOR THE SOUP: Melt the butter and oil in a large heavy stockpot over medium heat. Add the onions and 1 tablespoon salt, reduce the heat to low. Cook, stirring every 15 minutes and regulating the heat to keep the mixture bubbling gently...

there are a handful of items where the fresh farm version is so much better and different that it's essentially a completely different ingredient. garlic is at the top of that list. the garlic you get at a supermarket is so bland, dry, and lacking in flavor and aroma that you'd need 20x to make any...

Agreed with Brandon re: Esquin – lots to look at but prices aren't the best. Also, if it's a good vibe that you're after, can't beat the patio at Bottlehouse in Madrona on a nice evening. Yes -- bottle shop is great. And Cadence as also mentioned above is great. I have been a recent convert to Pike...

Thanks Ron! I'm a bit all over the board with my taste in wine, but tend to gravitate towards Rhone varietals, but within that realm enjoy everything from Saxum and CdP to cote rotie and croze. Also very much enjoy high minerality whites like sancerre and Chablis. Well there are definitely good and...

Lots of good suggestions here. Here are a few others, or repeats of some based on my sense of your taste. I.e. if you like Rocks Syrah (Cayuse, No Girls), then you might try Rotie. They have a pretty modern tasting room in SODO - very nice people. Their Northern Rhone is now made with Rocks fruit. M...

I only use Cellartracker. Great for cellar management; looking up a wine while at a restaurant (remember those?); or in a store. CT links to winesearcher, so I use that whether than have the app itself -- but depending on what you want the app for you should look at winesearcher as well. I dont find...

I am allocated three mags! Trying to decide if I want all three.

The convention that year was in San Francisco. I was there and I remember trips to Napa. I worked for the DNC for the convention so had access to many events and swag. I don’t remember the branded wine though. Nice historical bottle. I hope it held up well......

I like the Riedel sommelier burgundy for most ages pinots, and for Nebbiolo. The riedel Syrah is great for Syrah. I have used the latter for southern Rhône too, but could see them and Grenache working well in the riedel burgundy. But now I am concerned about lead in the riedels I have. So may try th...

Mark Y wrote: ↑
August 22nd, 2020, 12:22 pm

Andrew Kotowski wrote: ↑
August 22nd, 2020, 10:50 am
I told my wife I ordered a designer hoodie; much to my surprise, it comes with a free case of wine!!!

Will update when I hear back

I love this. Note to self.

Yep, just got my confirmation as well!

Anyone jump on the C2 Malbec? Price and ratings looked very good so I took a shot on 2 bottles I picked up two, though I think if one is interested/curious enough to pick up 2, then 3 minimum is more in order. Pop one right away, and make the call. If it's good then you have two to lay down, provid...

Sounds good. Thanks for the update Ryan.

Jeff_D wrote: ↑
August 22nd, 2020, 5:27 am
These wines do sound exciting. Has anyone heard back regarding their order request?

Thanks,

I have not. I was wondering if I should ping them. But if no one else has heard I am fine waiting.

I think this is irrefutable. Take any leftover, pan fry it, then add an egg (either directly, or a fried egg to place on top). If still not quite right, add hot sauce.

Been using a wire mesh filter to catch larger pieces of sediment on pours of older reds. When I get to the bottom 1/3-1/4 of the bottle I am using the unbleached coffee filters. This worked well for an 84' Spottswoode I had two weeks ago. Jeff, I use a very simple, double ultra-fine filter setup fo...

So I just did a home wine cellar and included a cooling unit. I have a fair number of old age-worthy wines, and have invested enough in the bottles that I did not want to take a risk. I do think my natural fluctuations would have been greater than yours (though still not terrible). Having said that,...

OP said Cayuse was too funky. I find Reynvaan to be similar, but both are better with some age and much better when decanted for at least a day. That gets rid of the funk and leaves you with a savory wine. My experience with Cayuse is similar. This may vary with vintage and specific wine, but my im...

Matts in the Market is excellent -- at least pre COVID. So if you want to go out and can get in, it is just down the street from where you are staying. On some of the takeout, make sure you don't need an oven. Much of what we have had has required heating up in advance. Lark is doing a pop up takeou...

I literally just moved to the Breville Barista from Nespresso a few weeks ago. It was a hard move just to look at the cost ($700). I finally broke down and ordered it. The quality of the espresso is not comparable. Of course it's more hassle and more cleanup. It just depends on what matters to you....

Yeah, sorry--I was conflating years. I'm not sure christophe was burying canes as far back as 96. I think he did make wine in 96, but it may have been his first year. I'd have to do a little more research on that. I had 97's for quite a while but they are now gone--I think they just said "Syrah". I...

I have one 94 left as well! Been holding it.........

I wondered about Christophe in 96. On CT there is a listing for a 96 Camaspelo. But that is a mistake I think. The earliest they list is a 1997 Camaspelo. I have back to 2000 -- have never seen a Cayuse vintage with a number that does not start with a 2!

Oh very interesting. The only 96 WA I have left are a couple of bottles of QC. Curious then to check in on them!

I have a few older Leonetti (single bottles) and wonder if I have waited too long. Maybe not.

Curious about the Napa fruit -- I did not realize they did that. Any idea of how often, or when/if they stopped?

My memory of what he told me back in 2000 or so was that he named the wine BF because he crushed the grapes with his feet -- thus the Bionic Frog imagery -- bouncing up and down on the grapes. Not inconsistent with the Australia story.....

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