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

Loved the Gin Mare martini. Delicious stuff...thanks for the tip.

Seattle Peeps, Downtown Spirits has the Belle Meade Reserve available for $69 OTD. Grabbed one to try based on earlier comments.

Great list, Dave. I'm going to go grab some Gin Mare (I love martinis) and a half bottle of Monkey 47 (spendy stuff), as it's available just a few blocks from my office. What's your gin:vermouth ratio for martinis?

Brandon, We had a playoff party/ I wanted something different. So I used GoldBelly ( 1st time ) ordered Zoli's brisket lasagna as Ron posted. My tenderloin ( this is a midwest thing ), its a pork snitzel basically. My wife doesn't do carbs.. so I was messing with her!! Cheers B Thanks, Paul! [cheer...

I have personally found that magazines are either strong on food and weak on wine, or vice-versa. I've read some of each of those on your list and I'd go Bon Appetit or Wine & Spirits, depending on which you'd like to read more about: food (the former) or wine (the latter).

Had a larger-than-I-should-have pour of Stagg Jr. last night. It's damn good stuff! Hot, so needs a little ice/water...but delicious.

She didnt want here tenderlion with bread/ So I put zoli Brisket lasagna on top !! :) My first GoldBelly attempt--not to bad/ expensive but was fun to have!! https://live.staticflickr.com/65535/50845619176_eda625e745_m.jpg Okay, please forgive me if I've missed something...but, what? Who is "s...

Damn you all. Bought three of the 2013 from the winery. Dang K&L won't ship to blah blah blah.

Excited to try these.

I laugh every time I scroll through these comments :) Flannery picanha roast turned out nicely. That said, I think I’m going to cut into strips and fold them over into crescents next time... I want the extra surface area for seasoning and crust! Nice, Andrew. I've got one in the freezer and it'll b...

Awesome. Thanks, Chris and Robert. The entire 8-person league ante'd the following in total, so it's a fun league for sure. 2016 Chateau Clerc Milon Pauillac 2014 Chateau Malescot St. Exupery 2 x 2012 Domaine Parent Pommard 1er Cru Les Epenots 2015 Chateau Les Carmes Haut Brion Pessac-Leognan 2013 ...

I like it, Keith, good thought. I'll probably at least wait until I can drink the Chavy with the other guys in the league, as we're all winos. Do village level white Burgs go dumb/dormant, generally speaking? I don't want to skip that exuberant youth before enjoyable adolescent stage by cracking it ...

Awesome. Thanks, Chris and Robert. The entire 8-person league ante'd the following in total, so it's a fun league for sure. 2016 Chateau Clerc Milon Pauillac 2014 Chateau Malescot St. Exupery 2 x 2012 Domaine Parent Pommard 1er Cru Les Epenots 2015 Chateau Les Carmes Haut Brion Pessac-Leognan 2013 D...

One of the Fantasy Football leagues in which I participate uses booze as a buy-in. This year it was narrowed down to Bordeaux or Burgundy and at around $100 per bottle. I didn't win but was close and ended up with the following two bottles, neither of which I've had. I'm a relative Burgundy novice, ...

I opened both OG N. 64 (Calistoga Cabernet Sauvignon) and OG N. 68 (Sonoma County Cabernet Sauvignon) last weekend. Neither were decanted for long, but both were surprisingly enjoyable. The Calistoga Cab was the tighter of the two and I'll hold off a bit for now. I was surprised at the sweetness of ...

I know this had been said thousands of times, but alcohol shipping laws are some of the most ridiculous regulations ever. So, so silly.

Jay has a point. Victor, as usual, does not. You miss my riddles. neener Hate to say it, Victor, but I don't think any of us are missing your "riddles." They just frequently don't add anything to the conversation. I did, however, appreciate seeing your lovely haircut in that other thread ...

Weird. I wonder why. Seems to me there has long been pretty easy shipping between California and Washington. Must be more economics-based than anything having to do with restrictions or shipping laws I would think.

Nice. Good to know, Guys. Is the Special Reserve even worth drinking by itself? I didn't do enough research when I was in the store, and now I have buyer's remorse. The SR was $79, the Antique $99, both OTD. Don’t do that...get on my mailing list If you like them Pm me and I’ll send/trade you at Re...

Wouldn't the (brief/uninteresting) be a shout out to TomHill?

Thanks, Andrew.

Nice. Good to know, Guys. Is the Special Reserve even worth drinking by itself? I didn't do enough research when I was in the store, and now I have buyer's remorse. The SR was $79, the Antique $99, both OTD.

J a y H a c k wrote: ↑January 11th, 2021, 9:02 am
Victor Hong wrote: ↑January 10th, 2021, 6:32 am
Chris Freemott wrote: ↑March 12th, 2018, 11:33 am Jay,
What does your wife want?

No chance in hell I choose dishes in my house.
One solution. I will not specify.
Listening to Freakmont on how to deal with a spouse is like listening to the Pope on proper sexual technique!

Thanks, Keith and Rodrigo. Now I know!

Over on Vinous, there are two wines posted weekly. One is dubbed, "Vinous Favorites" and usually an inexpensive bottle. The other is, "Cellar Favorite" and is frequently an older, perhaps rare bottle and the author is often Neal Martin. This week, he posted a bit on a 1961 Taylor...

Grabbed these on Friday. Probably WAY overpaid, but oh well. I haven't had either.

Andrew Kotowski wrote: ↑January 9th, 2021, 10:34 am Completely destroyed the bourbon budget in one fell swoop

Nice. Really love that McKenna 10.

I signed up before the first release out of curiosity after reading about it somewhere (I think in an article on Vinous). I should've known better because, when the offer came, it was an Araujo-priced wine and I passed. Quickly.

Love the carneceria pre-done meat. That nice red is most likely from chilis, but also most likely some annatto seed. Looks delicicous.

I haven't bought in a long time and bought a case of this WW Cab. I drink mostly WA reds and, if this is even remotely better than what $10 otherwise buys me for a WA State Cab, I'm all about it. Waterbrook, maybe? Although, no, I don't think they have an estate vineyard. Woodward Canyon does an Est...

Michael, it's purchases like your "lifetime supply" that make it harder for the rest of us to buy some of these bourbons. I understand you owe us or any other consumer absolutely jack diddly and there isn't a rule book about liquor-buying altruism, but why buy so much at once? Kind of irks...

Nice reference point, Brian, thanks for posting. Current tasting notes on older Cayuse wines are relatively rare. It's easy to assume that, due to the general very low acidity in many of the Cayuse wines, they won't age. I haven't found that to be the case though, and your experience seems to suppor...

What a beautiful tasting note, David, thank you for posting. Damn near poetry. Sounds like a great wine too.

Great sounding wine, Blake. One of the handful of Washington wineries that have been making consistently age-able wines. Glad yours showed so well. Thanks Brandon. As I just remarked to George, we had a really good bottle and if the others I have are anywhere as good, we're in for more grand experi...

Nice, Jay. What's your technique for getting that great color on your cauliflower?

That looks killer, Brian.

Flannery burgers in cast iron (too damn rainy to grill):

Great sounding wine, Blake. One of the handful of Washington wineries that have been making consistently age-able wines. Glad yours showed so well.

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Good procedure for making stock, Victor, certainly. I was asking about a stage when I have already made the stock and wanted to make something more akin to au jus from roast drippings that weren't readily available.

Great comment and super content for this thread, Victor.

Ended up reducing the stock on its own for a bit. In another pan, I sautéed some shallot in a little bit of rendered fat from the roast. I then added about 1/2 cup red wine (I think it was a sub-$10 Washington Cab blend that was open), reduced it, and then added the stock. Then, I reduced a bit more...

Not too shabby for a basic Columbia Valley bottling, I'd say! Thanks for posting.

My guess is that the cellophane is simply in an effort to keep the already disintegrating labels somewhat intact. How well do you know the seller, and are you paying a premium for these?

Gotcha, Stephen, thanks. Thanks, Jared!

Grabbed an Old Forster Rye and will try it with Manhattans on Christmas Eve. Never had it so will report back.

Thanks, Stephen, that looks like a great recipe. However, that's using the roasting beef as a starter for the jus and we won't have that luxury. Maybe some red wine with a bay leaf, reduce, add stock, and reduce again. Any other ideas?

Brian Tuite wrote: ↑December 23rd, 2020, 6:32 am
Brandon R wrote: ↑December 22nd, 2020, 2:17 pm I generally think that a fried egg should have no brown. When I see that, I say to myself, "That's poor heat control...too hot."
Someone missed the word “fried” somewhere along the line. No bubbles, no brown = sautéed.

Blah blah blah...whatever, Man.

Hello, Epicurean Experts. We're doing a whole prime rib for Christmas, but we're doing it in the Traeger which would make drippings difficult. Some of us would like to have some jus as an option. I made a great looking batch of beef stock in the pressure cooker. How would you amend homemade stock to...

I generally think that a fried egg should have no brown. When I see that, I say to myself, "That's poor heat control...too hot."

Thanks for the comment about cast iron and washing, Jason T. Preach, brother! It's CAST IRON...not bone china. Sorry for the thread drift...back to the pornography.

Wow, Bill, gorgeous.

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