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

Jay Miller wrote: ↑
March 29th, 2020, 5:38 pm

scamhi wrote: ↑
November 5th, 2012, 6:10 pm
I would challenge someone to taste a difference between dry aged frozen meat and fresh.
Who wants to try?
If you're cooking, any time

Edited to add: didn't realize those posts were from 8 years ago.

when life return to normal, I would be happy to cook for you.

I am on the one a day diet. Sometimes it's proceeded by a cocktail

got a wine-searcher alert a wine I was looking for was there. The www.klwines.com has been down since yesterday

mine too. can't afford.

2006 red burgundy. just had a 2006 Bruno Clair Clos St Jacques that was classic and very good Great to read. I liked the 2006s in the barrel when I visited Burgundy in 2007. Certainly not as impressive as 2005s that I tasted then, but they seemed well balanced and I was hoping for another 2001. Wit...

2006 red burgundy. just had a 2006 Bruno Clair Clos St Jacques that was classic and very good

reds
2005
2002
2010
2006
2008

whites
2014
2017
2016
2015
2008

Otto Forsberg wrote: ↑
March 23rd, 2020, 10:56 pm

Chris Seiber wrote: ↑
March 23rd, 2020, 10:54 pm

AndrewH wrote: ↑
March 23rd, 2020, 12:04 pm
^ You're still running CT in classic mode?!?
I never could get on board with the new version. It feels like more clicks and layers to get to the same things.

I know Eric hates that, but he is kind enough to leave it as an option for us holdouts.
Seconded 100%

+1

c fu wrote: ↑
March 21st, 2020, 10:07 pm
Yes. I rarely rarely drink at home.

I can speak to your wife to see if she'll lower the corkage.

Home is where I open some of my best wines. Nothing beats it. You can take your time with the bottle(s). No need to rush for a taste of the next wine.

on a L'Arlot kick
3b 93 Vosne Romanee Les Suchots
3b 93 NSG Clos des Forêts
3b 98 NSG Clos de l'Arlot

2016 Pergole Torte

Mel Hill wrote: ↑
March 18th, 2020, 11:46 am
Streaming from offline is nothing new...
back in Sept of 2009!
Tex_1.jpg

topless no less

awesome cellar! The Raveneau yellow wax tops will contrast nicely with the dark stained racking

love Julian Haart and the Schubertslay is a special wine

Every once in awhile, I score big at Fairway. Marked as Choice for $9.99/lb over President's Day weekend, plus store coupon of spend $50, get $10 off, brought it down to $8/lb. I bought 10 or so pounds worth. Cooked one up reverse sear. Stunning. your math is off 10lbs meat at $9.99lb $99.90 less $...

We liked Azafran.
However, my rack of lamb main course was inedible. I believe it was sous vide and rubbery.
Our best meal by far was at 1884 by Mallmann

Understood Richard. This hasn't been hanging around for very long. My biggest purchase ever from PA was 2+ cases of the 98 Soldera Brunello. and so far they have all be great.

bought a couple of 2007 Cristal Rose which was already on sale and got an extra 10% off. Down to $338.40 per bottle

I would use it as seasoning to braised dishes and dried beans. IMHO it's going to be very salty to just eat.
edited to add if you can shave it very thin you have a shot at enjoyment

I opened the 1991 Bertheau Chambolle Charmes last fall and it was in a great place pop and pour

I also had a wine searcher alert for this 2008 Comtes and when I saw the Sokolin price today...I didn't buy

I bought a “Super Cajun” 20 years ago when i moved into my house. I just looked it up and see they have added a few bells and whistles (and a lot of $ to the cost). It has been a great charcoal grill but it has rusted and is now immobile and at risk of collapsing so i think i will need to replace i...

1998 Dujac Gevrey Chambertin Les Combottes

try Benoit

cut into chops. season with garlic and fresh thyme and grill 3 minutes first side 2 min second side for single chops. Double bone chops take longer

Ok, within a block or two if the Palace Cervezeria Cervantes for the Octopus Cervezeria Dolores for the smoked salmon, and anchovies. If you aren’t getting breakfast at the hotel, then the smoked salmon is perfect for it. Asher, (correct me if I am wrong) is not a seafood or pork eater. He may do s...

love the basic Weber Kettle Charcoal grill. I would get a model with the ash catcher.
nothing beats hardwood charcoal. At home I have graduated to ceramic charcoal grill but in Florida my Weber rules

2b 1996 Produttori Barbaresco Rabaja

both credit cards I have used at Flannery we both compromised and cancelled.
Second card was just this week.

Neal- the best part is just beginning.
Congratulations on making it long enough and healthy to celebrate.

I was just thinking how much the act of searching for and finding bottles is a big part of the gratification of wine collecting. Drinking these bottles with friends is another bonus.

2012 Pierre Peters "Les Chetillons" Nice. Have you tried it yet? I haven't but loved the earlier vintages I've tried. 2012 seems like a safe bet. I had stopped buying for a while as the price escalated but saw a bottle for a decent price and decided to try it. I tasted it a the Skurnick walk around...

my card was compromised and replaced

both Acker and Crush show they have it. but at not the cheapest pricing.

alan weinberg wrote: ↑
February 9th, 2020, 8:27 am
Cheese Shop of Beverly Hills. Norbert is the man.

love this shop and always go when in the LA area

love Julian Haart's wines. Never seen the white label here in NY.

I am holding just one mag of the 2005 Breton Bourgueil les Perrieres. these notes are encouraging. I am going to hold longer since it in offsite storage.

Laurent I believe that a rare cuvée from the the 2001 vintage released 15 years after production. Not one bottle listed on cellartracker

Had a 2018 La Forest and Preuses last night off a restaurant list. Pretty fresh off the boat I guess. I often find Dauvissat to have a short but good drinking window right after bottling. Was the case last night but needed almost 2 hours to open up. Found the Preueses to be the outperformed this ti...

I agree with rose champagne.
it has the body and richness to hold up to the capers, onion, lemon juice and cornichons

just had this bottle on Tuesday night. The grape varietal is nebbiolo rosé and it is a red wine. It was a lighter wine than a traditional nebbiolo with less tannic structure and this 2012 was ready to drink. https://live.staticflickr.com/65535/49500689313_cd9249edea_z.jpg Here is a good description ...

I used a probe thermometer. I would guess it took about 45 minutes to an hour.

just had this new rose for me in NY. Rainy and 45 degree weather. very mineral and delicious bottle. with pan seared salmon We do blow through a lot of roses in both locations https://live.staticflickr.com/65535/49501371307_bee8d4cf12_z.jpg https://live.staticflickr.com/65535/49501149806_0a322cf71f_...

I like these: https://www.historycompany.com/products/hotel-astormens-bar-crystal-whiskey-glass-gift-box-set-of-2 Nice - really like those those are so ugly. Think Grassl or Zalto. Make the glass thin and light. Maybe you should add matching wine glasses. these are only $145.00 per stem https://liv...

Todd F r e n c h wrote: ↑
February 6th, 2020, 12:31 pm

scamhi wrote: ↑
February 6th, 2020, 12:30 pm
thanks Bobby. We'll be in BA first, then Mendoza 2/16-2/19
This year or next?

starting next Wednesday- this year

thanks Bobby. We'll be in BA first, then Mendoza 2/16-2/19

thanks for this great information. We are going to Mallman. I'll let you know how it goes. We have lunch and a tour at Piedra Infinita, tasting and lunch at Catena Zapata and Casa Vigil. We are staying and the Diplomatic in downtown Mendoza. And walking distances place recommended for dinner?

we use these https://www.amazon.com/Luigi-Bormioli-Class-2-Ounce-Purpose/dp/B004PGM7M4/ref=sr_1_fkmr0_1?keywords=luigi+boromeli+glasses&qid=1581011267&s=home-garden&sr=1-1-fkmr0 and I also like these https://www.amazon.com/dp/B072QDMX55/ref=sspa_dk_detail_3?psc=1&pd_rd_i=B072QDMX55&pd_rd_w=VKtHb&pf_...

Kevin, I brought the internal temperature in an oven to 115 degrees 265 degree oven and then did a hard sear in an iron pan The steak looks great. Did you let it rest before the seat? Yes, I did let it rest before the sear. Below is another Flannery picanha trimmed of some top fat and sliced before...

I have bought a few future arrivals in 6 pack from them. They have all delivered without issue

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