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

Thanks, Michael. Storage is more of a problem than budget. Of the regular stems...which? I'm thinking Liberte or 1855. Brandon -- I would go with the Cru. I found the 1855 great for Bdx blends (and Barolo too sometimes), but the Cru is great for Pinot, Rhone blends, and others. I tend to use Riedel...

Thanks, All. For Champagne, I've got two GGG that I enjoy enough. Not ideal, but not bad.

Thanks, Michael. Storage is more of a problem than budget. Of the regular stems...which? I'm thinking Liberte or 1855.

If one had limited storage space and budget, what would be the group's recommendation for the best overall glass? I drink mostly domestic wines (WA Cabs/Bdx varieites and Rhones, OR Pinots, some Cali Cab), but a decent amount of Italians as well. Some Rhone. Very little Loire. If I had to stick with...

K_F_o_l_e_y wrote: ↑
January 23rd, 2020, 7:44 pm

Brandon R wrote: ↑
January 23rd, 2020, 3:12 pm
King Arthur bread flower is close at 12.6%. https://shop.kingarthurflour.com/items/ ... flour-5-lb
12.7%

King Arthur bread flower is close at 12.6%. https://shop.kingarthurflour.com/items/ ... flour-5-lb

Thanks for the reply, Nick. First off, I'm playing devil's advocate a bit. I'm quite the contrary to what you point out: I accept a very wide variety of wines and frequently don't notice flaws that others do. I'm not very sensitive in that respect. I agree that noting the tiniest flaw and, as a resu...

Imagine, though, the following scenario. Two Chardonnays are tasted side-by-side. One is a, let's say, well-respected Oregon Chardonnay made in a "traditional" style: SO2, filtration, etc. (in other words, processes and additives that would negate its classification as a "natural" wine). The other i...

Truthfully, how difficult would it be to sit beside a winery owner or winemaker and still objectively evaluate his/her wine? Worst case scenario I would guess would be that they no longer invite them back. Seems to me that back-and-forth discussion could aid in the evaluation. "With this wine, I was...

Alan Rath wrote: ↑
January 22nd, 2020, 6:13 pm
If I were Todd, I'd delete that last few posts, and ban Mr. Restine. Exactly the kind of BS we don't need here. I don't expect Galloni to spend a lot of time here, but I'd like him to feel like he's welcome when he does.

I totally agree, Alan, and it appears it's been done.

Nice, Suzanne. That looks like what, to me, is a perfectly cooked steak.

It was alluded to somewhere above (great discussion, BTW), but I'll ask it here. I wonder what the answer would be if you asked a decidedly-natural winemaker who, let's say, just a "natural" Chardonnay, "Do you hope that your natural wine tastes like top white Burgundy?" If his/her answer is, "Yes,"...

Let me first state that I haven't had enough natural wine to firmly state whether or not I'm in or out. I've had some pretty funky ones that, quite frankly, I didn't like. I've never had a natural red that I liked, but whites have been closer. To me, so many of what I've tried had an oxidative sense...

I noticed that there doesn't appear to be and Anderson Valley PN this year. Too bad, as I liked the 2017.

Galloni must need to whip up some subscribers and drum up some readership, eh?? How about another vintage of a thousand lifetimes like the 2010 Barolo vintage... or some triple digit Rivers Marie scores. Galloni is such a sell out. I can’t believe anyone takes this guy seriously. Get back in your c...

In his very recent article 2017 & 2018 Napa Valley In Depth Part 1 , Antonio Galloni writes briefly under a photo of Di Costanzo barrel samples, "Massimo Di Costanzo's 2017s and 2018s are off the charts." Oddly, though, I don't see any of the wines reviewed in the article's related tasting notes. Pe...

PM Sent.

That's pretty darn cool, Al. Thanks for posting.

Several wines here that I don't think mirror the style that the OP mentions (Kongsgaard, Aubert, Kister). Many very good recommendations in a vacuum, but to me, the examples in the OP are Chardonnays that don't go very far down the nervy, citrusy, acid-driven road, but also don't necessarily wade to...

I wish Mark B would post on this thread! viewtopic.php?f=1&t=107484

Wow. Moving on.

Based on your earlier comment here and the grass fed discussion, I wouldn't think you'd be caught dead within five miles of a Popeye's!

Steve Manzi wrote: ↑
January 3rd, 2020, 12:54 pm
Meaning, do some of you actually enjoy eating at these fast food places?

No, Steve, we don't enjoy eating at these fast food places. We do it because we hate it and are masochists.

Russell Faulkner wrote: ↑
January 3rd, 2020, 12:41 pm
Kind of splitting hairs to discuss the ‘health benefits’ of eating beef!

My thoughts exactly.

Does it drink closer to a bourbon or a scotch? More like a gin, I expect :-) Coffey Grain is more like American Whisky than Scotch. Actually I think it's more like Irish Whiskey, but a bit sweeter on the finish. I recently acquired a Nikka Coffee Grain and had a nip a few days back. I was very happ...

Thanks, All. The league doesn't grant the winner his first five choices right off. First place chooses three, then second chooses one, third chooses one, and then back to first place for his final two. Here's what I did: First three: Singleton 18, Arran 14, Nikka Coffey Grain Last two: Lagavulin 16,...

I had my first Popeye's chicken sandwich as well on Jan. 1 (in the Yakima, WA location, of all places...shocker, zero line). Anyway, I was quite impressed. It was delicious. The red beans and rice was super tasty, too. My wife, who really doesn't like fast food, commented that the bite I gave her wa...

My preference for grain-fed steak in no way indicates I'm not educating my children about healthy eating and quality food. Additionally, "grass fed" has absolutely nothing to do with fewer "hormones and antibiotics."

Who the hell is eating beef for the health benefits?!? I don't eat steak often, but when I do, I'm certainly not thinking, "Hey, this grass fed ribeye will be so much healthier for me." I want what, to me, tastes better.

John Glas wrote: ↑
December 30th, 2019, 4:16 pm
[quoteNow imagine how we look to "normal" people.]

Great point. The average wine drinker goes to the local grocery store or mini-mart to them and gets their weekly fix of $10 wines.
[/quote]
FIFY

From my uneducated viewpoint, I tend to stray from grass-fed beef because I just can't seem to find any that has enough marbling / fat. If I am eating beef, I want as much marbling as I can get in any particular cut. Grass-fed, to me, almost always has noticeably less tasty fat that corn/grain-finis...

Beautiful cook on those roasts, Brian. Well done (or...not)!

Crazy good looking stuff, Christine. How was it?

Nice. Just ordered two Syrah maggies. Thanks for doing the public this service, Dan! Two magnums of good, slightly aged Syrah shipped for $80 out the door ain't bad!

If someone at like this in front of me, I might slap him.

Hi, All. I participate in a fantasy football league and the buy-in has always been booze or wine. We set a dollar floor and leave it open after that. This year's theme was whisky with a $75 purchase price floor. It's an eight team league, so the winner gets five bottles, second place gets two, and t...

Well, whether or not people believe it does anything to the aromatics, all I know is that the Viognier was so apparent on the nose of that '16 Delmas. None of us even needed to look at the label to confirm that it was in there. It could have been blended in...I don't know definitively if it was co-f...

The best value in the Cayuse portfolio by a wide margin. The 3-packs for many of the Cayuse single vineyard Syrahs are $270 per 3-pack, so I'm not sure if I agree with the, "....wide margin..." part, but I get what you're saying. That's certainly true when it comes to comparing them to Horsepower o...

I actually came close to not buying anything in the 2015 release but was weak and bought three each of the Grenache and Syrah. The email just came around again for the 2016 release. If going by weather and vintage characteristics alone, I'm pretty excited about the 2016s in general. The team at No G...

What's the price point they're seeking?

Thanks, Todd. I can see that. These already have such strong beefy flavor already.

Sounds tasty. Is this a widely-released wine, or more of a smaller production wine that is thrown in as a less costly bonus to list members? I saw a "Coast to Foothills" that was relatively inexpensive, but I doubt this is the same wine. I started a discussion on CT about Washington Syrah that were...

Perhaps someone who tasted at the release party will chime in. I wasn't able to attend, so mine are in the offsite for a while.

Sounds tasty. Is this a widely-released wine, or more of a smaller production wine that is thrown in as a less costly bonus to list members? I saw a "Coast to Foothills" that was relatively inexpensive, but I doubt this is the same wine. I started a discussion on CT about Washington Syrah that were ...

I haven't gone past the 28-day threshold yet, but think I'm going to have to.

Nice, Andrew. How funky was the 60-day? Did you enjoy it?

Nice work Brandon. What'd ya drink with 'em? We did a fun side-by-side of two 2011s from Washington: 2011 DeLille D2 and 2011 Saviah Cab WWV. The Saviah was better with the food due to its lighter body, but the DeLille was a more overall enjoyable wine with its exuberant fruit. Frankly, I was surpr...

(duplicate post from my question about pre-salting, but to keep the porn where it should be...)
Flannery Hangers (grilled, lump charcoal, slated and on rack in fridge for 12 hours)

Good call, Andrew: that's exactly what I was concerned about and prompted to post this question up in the OP. They turned out great...grilled in the rain because, in my opinion, the hangers almost demand grilling. I've had some fine past-seared (cast iron) Flannery steaks that rival the grill, but t...

Nice TN...sounds tasty. I'm sure you're aware of the last few years in our Washington State, from a growing season perspective. When you write, "....but there was a buoyancy that I haven’t felt in past vintages that really impresses..." my guess would be that, in part, it's due to 2016 being a coole...

Salt went on last night!

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