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

Lays Kettle Cooked are remarkably good for a mass-produced product. We also really like Miss Vickies. Whatever chip Jimmy John's (the sandwich place) uses are really good too.

Very cool, Robert. Thanks for posting and including the photos. Sounds like a great experience and wine.

Where are you located, Justin?

I'm envious of anyone that was allocated an aged God Only Knows Grenache. I had a 2006 at an offline a few years ago and it blew me away. Time does that particular wine well, it would seem. That's also not to mention my envy at anyone who got any of that Bionic Frog!

Ooooh, I like the banana rhubarb bread idea, Todd. Gonna have to give that a try. Our 'barb isn't yet red enough to harvest but, when it is, we'll have boatloads.

One thing to consider is if you're planning on opening said bottle with your child at or near his 21st birthday. Why? Enjoyment for both of you. When I was 21 (heck, in most of my 20s), I liked wine quite a bit, but really didn't "get" or enjoy Burgundy or Bordeaux very much. I liked the taste of u...

One thing to consider is if you're planning on opening said bottle with your child at or near his 21st birthday. Why? Enjoyment for both of you. When I was 21 (heck, in most of my 20s), I liked wine quite a bit, but really didn't "get" or enjoy Burgundy or Bordeaux very much. I liked the taste of up...

You've got one great looking butt there, Milton. You must work out(side).

Really cool, Brian, and thanks for posting.

Last night: grilled shrimp tacos with pico de gallo and avocado crema, on grilled corn tortillas. Paired nicely with a Cooper Barrel Maker Rose.

Holy cow, Andrew, that all looks fantastic.

Ron, I've never had a Cayuse The Lovers. What's been your experience?

Three here:

2010 Armada Syrah
2011 Flying Pig
2014 Lovers

I've been heavily into wine for over 15 years and have never had wine stains in glasses or decanters. I've even left red wine in a glass that dried out for a few days. I always hand wash with a kitchen sponge and dish soap. As long as I rinse well in hot water, they always come out squeaky clean wit...

Like some above, I really admire what the dude has done and built. He's an entrepreneur in its truest sense. "Hey, I have a cool idea! I'm going to see if I can make it happen."

Hahaha, "Flannery Defender!" I love it. And, yes, I too do the same thing. I love my kids but, at seven and ten years old, they can eat "normal" steak when we serve it. Don't get me wrong: it's still nice stuff, but not the Flannery (every time). I gladly share the hangers (their favorite) because o...

Thanks, Mike.

Grilled Flannery Hanger with grilled vegetable "ratatouille" on polenta. Went great with a 2015 Xavier Gerard Cote Rotie.

Thanks for the feedback. I'll have to grab a few.

Thanks, Scott. Bob's Liquors on Lake City Way has a great whiskey selection, but their rum is terrible. I'll check out U Village QFC. Esquin is just a PITA to get to.

I'd like to learn more about rum. Specifically, the good stuff. I don't want to blend it into a cocktail right off. Rather, I'd like to find something that is great as a neat pour. For those of you in Seattle, where have you seen a decent selection of quality rum? It seems like so many stores with g...

Nice, Brandon. Even though Molly and John have moved on from Abeja, they've been able to keep the Bacchus fruit source and still put out a great cab under the Devonna label. Good to know, John. I signed up for Devona when they announced it, but haven't tasted any or purchased any. Have you had tast...

I think Mitch was joking, Bryan.

A better commission may be his incentive. You're awfully cynical toward insurance professionals, Victor. Has it occurred to you that one might (or might not) be recommending a change because it's the best course of action for the insured? My agent is fantastic and, I happen to believe, he represent...

Victor Hong wrote: ↑
June 23rd, 2020, 6:20 am
A better commission may be his incentive.

You're awfully cynical toward insurance professionals, Victor. Has it occurred to you that one might (or might not) be recommending a change because it's the best course of action for the insured?

I was really excited to open and drink this wine. I remember reading the review and corresponding monster score from Wine Enthuiast back in the day when it was first released. Back then, Washington wines not named Quilceda Creek generally didn't get particularly high scores, so the 97 points back th...

Jeff, I admire you being here and responding to all of this ridiculousness. I am often amazed to what people choose to take umbrage.

Please add me to the Seattle list...when we're free of the 'Rona, of course.

I haven’t had one of their wines in awhile. Need to go find one. Paul, I see your local. I have the 97,2001 and more of the 2002. I’ll save em. When COVID is over, you’ll come over and join some of the other local hooligans and we can put together a nice vertical with some flannery. What is Todd’s ...

Thomas Keim wrote: ↑
June 17th, 2020, 8:13 am
Boycotting Napa Cellars in Napa because they looked at me the wrong way at a trade show....

No, but I think I'm going to start!

I've tried to hold off on commenting in this thread, but just can't resist. How are so many so insistent on being annoyed by a person's descriptors and prose in a tasting note on a wine? This stuff is decidedly subjective and one person's black forest cake is another person's cocoa-powder-dusted ch...

I've tried to hold off on commenting in this thread, but just can't resist. How are so many so insistent on being annoyed by a person's descriptors and prose in a tasting note on a wine? This stuff is decidedly subjective and one person's black forest cake is another person's cocoa-powder-dusted che...

Very cool, Matt. Thanks.

Nice, Todd. I love visiting Kiona and seeing some of that "old" vineyard out there. It's a cool site, and really holds a lot of Washington's wine history in its vines. The old stuff, I believe, is all Cab Sauv. Do you know about how old these Sangio vines are?

Nice. I had this back in April: 2016 Biggio Hamina Cellars Sangiovese Kiona Vineyard - USA, Washington (4/6/2020) This was totally delicious. Washington's version of a Chianti Classico. Very clear, light ruby color. The appearance belies its concentration, as bright cherry and raspberry flavors jump...

I think that going straight to Eyrie would be cool. Sure, there are other fantastic options, but throw down the coin and taste something that really had a lot of age and has been with the winery for the duration. It'll be memorable for sure.

I'm always a fan of d'Arenberg The Hermit Crab, which is an Australian blend of Viognier and Marsanne. It's fairly widely available at under $15. Where are you located?

Having very recently used my cast iron pan, I can certainly attest that it does have a distinct smell. It's a metallic smell, but with a smoking cooking oil scent intertwined as well. So, when the above-mentioned reviewer uses, "cast iron pan," I can certainly imagine smelling that in a wine.

2009 Woodward Canyon Cabernet Sauvignon Artist Series - USA, Washington (6/8/2020) We drank our second bottle with grilled beef tenderloin. As good or better than the bottle we drank a year ago. Excellent balance. concentrated fruit, licorice,herbs and earth tones. Drinking at peak. Happy to have a...

Nice, Ryan. Thanks.

Dang, Mike, I wish you were drinking that sooner. I'm torn on this offer after buying one of the 2014s, which I haven't opened.

Thanks, Gene / Andrew.

Great ideas, Matt. Alas, I don't own a grinder. I like the Morimoto idea, and my dog would too (flying meat bits, no doubt).

From the Caol Ila site: Each year, Caol Ila distills a small run of completely unpeated whisky, and in 2014 Caol Ila released a 15 year old unpeated whisky as part of Diageo’s Special Edition Series. The whisky was distilled in 1998 and aged for 15 years in first-fill, ex-bourbon casks before being ...

Okay, great guidance and comments. Seems almost unanimous: go for the natural gas line. Thank you all!

Great post, David, and I agree with you all. Wouldn't it be cool to have an active brain activity monitor going when taking that sniff of a wine like this? I imagine all of the firing synapses you'd see!

Josh Grossman wrote: ↑
June 4th, 2020, 9:04 am
Isn't peat the entire point of Caol Ila? It would be like gin without juniper?

That was my initial thought, but I decided to go for it based on the deal alone. Will come back with a TN eventually.

Haven't see that one, Kris. Bob's Liquors on Lake City Way had some I think, but I was clueless and didn't buy. Does it have a green plastic screw-on lid?

The America’s Test Kitchen episode/recipe from this season is excellent. Saltine crackers. Cooking the meatballs in the sauce and not browning them. Freezes GREAT! Another fan here of just cooking in the sauce. Actually got the idea from some chef you don't hear much about anymore...wore Crocs... h...

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