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Sh@n A wrote: ↑
September 10th, 2019, 6:29 am
I believe you have been searching for offsite for some time now; the offsite will offer insurance as well.

Not universally.

Not trying to be pedantic, but everything that is warmer than air will be affected by "wind chill". In other words, the wine that's in front of the blower will cool fairly quickly since there's high air flow + lower temperature. So it could be conceivable that the liquid is actually fluctating in t...

i think you would get slightly cooked or stewy before you would get to maderized.

I don’t buy this. Assume the facility is at 55 degrees. To maintain that, a commercial system will typically output air at about 49 degrees, which immediately begins to mix with the ambient 55 degree air. My compressors (redundant) run maybe 10% of the time, the fans run 24/7. So 90% of the time th...

A long long time ago (long before I started making wine), I had a wine locker in a professional storage unit...except my locker was in the direct air/firing line of one of the air coolers, which caused similar large cooling & warming (relative) cooling cycles, at times (summer) relatively frequent ...

First, you have a cheap thermostat in that uline. A good (more sensitive) thermostat would turn on and off with less of a temperature swing. That said, your range will not damage the wine. In addition, even fairly large daily temp swings will not damage a wine, UNLESS it is so large to cause the cor...

lleichtman wrote: ↑
September 5th, 2019, 10:40 am
2-3 times retail is typical. 10 times retail is outrageous.

Nobody said 10x retail. Markup is calculated from their (presumably wholesale) cost, so a $7 wholesale btl would retail for $10, and be $70 on the list. Still outrageous, however.

Chris Blum wrote: ↑
September 1st, 2019, 10:31 pm
I love doing communal dishes like cioppino, mussels and fondue. The concept of food sharing is a beautiful metaphor in my opinion.

So if you guys would finally visit Seattle, we could have a cioppino-off, Iron Chef style.

Jason T wrote: ↑
September 2nd, 2019, 3:59 pm

Carlton McCrindle wrote: ↑
September 2nd, 2019, 12:17 pm
Are there any Berserkers that are in the off-site storage business?
Chuck Miller, I believe.

Yes, for 25 years.

I also get scallops as dry as possible and sear at high heat in clarified butter. This. Clarified butter is key, as well as high heat. To the original poster, you experimented with different seasonings instead of different cooking methods. First, get your technique down, THEN play with flavors.

That looks great, Don. I love cioppino, and use a recipe that is more of a tomato/wine base with lot of Swiss Chard as well as loads of seafood, but that broth based approach looks and sounds delicious. Need to find a reason and a good size group of friends to make a big pot soon!

Looks as if he spent many millions of $ on the 2005 vintage and then realized he was nuts/couldn’t drink anywhere near all of it. Do you find this pretty common in big cellars you see? I ask because it is something I have noticed over time. Not necessarily with the newer investor/collector set- I a...

Looks as if he spent many millions of $ on the 2005 vintage and then realized he was nuts/couldn’t drink anywhere near all of it.

Tons of nice places on AirBnB for well under $200 (I’ve been looking). Depends on what you are looking for.

saul_cooperstein wrote: ↑
August 2nd, 2019, 7:42 pm
A5 wagyu @158 days

Just my opinion, but I don’t understand aging A5 wagyu. Period. Full stop. You end up trimming some funky shit off, which cost you what? $100+ bucks a pound? It’s already expensive, why make it more so?

Most bizarre thread since Alan Eden died.

A relative humidity of 50% to 70% is recognized as an adequate wine cellar humidity level, with 60% the ideal. Without ideal humidity, wine quality may be affected in a number of ways. When the humidity is higher than 70%, it will likely cause mold and degradation of the labels and glue. Generally,...

From left, Mike Reff, a very attractive young lady who Jorge has apparently convinced to marry him, and Jorge The Dominican. Reff, Jorge and fiance.jpg Jorge clearly convinced her that he is the most interesting man in the world. Stay thirsty, my friends. As my old joke goes, post more pictures of ...

8 Bells is in the Roosevelt neighborhood and is definitely considered an urban winery, Reasonable prices as well.

It’s amazing how much bourbon prices can vary state to state, I assume mostly due to liquor taxes. In WA state we have some of the highest liquor taxes around. As an example, Basil Hayden can retail in Wa for well over $50. Costco sells it for about $44. I’m on a driving trip across the N. states, a...

Sure. In a similar vein, some people freeze in ice cube trays to use for cooking.

Sorry, I totally missed the date of the original post! I must be getting old.

Dan, was the Cuvee de Iris a 2001, or a 2010 as your note would imply?

Hey, if we’re going to bump the helicopter thread this needs to tag along.

Roy, as I am sure you know, ‘wine country’ in WA means Eastern WA, but many of the wineries and tasting rooms are in the Puget Sound region. Since it sounds like you may be driving, you might consider going to the actual wine country on your way to Montana. There are a lot of wineries and vineyards ...

Not to feed a fed horse, so to speak, but I'd be very interested in where retailers think the responsibility lies for the mis-shipment described in in the initial post. Was it on me to review the shipping info; was it the seller's responsibility? A shared responsibility? I'm not trying to start a d...

My company does a few jobs a year for the restoration companies, where we pack the cellar and store it until the house is ready again. Typically, in the case of water damage, the wine is fine, they just are getting it our of the house for both security reasons, and because of the heating and drying ...

So what stops the cork drying out in a 100 year old bottle ? Nothing. But there's no reason to store any bottle of wine on its side, whether Madeira or not. Storing on the side does not prevent the cork from drying out, although that's the myth that's been bandied about for years. It's just that st...

It’s a simple question. The potential buyer has already heavily discounted the value to compensate for the risk they are taking, so if you sell it, no lost sleep. The question is, will $900 change your life? I’ll assume no. So drink it. Maybe it will blow your mind, but if not, who cares? If $900 wo...

Sorry, not only will they, but they already have. Andrew Will and Cadence come to mind. The 1995 Andrew Will Cabernet ‘R’ was of particular note. Bottles I opened in 2011 were dead ringers for great vintages of Ch. Margaux. Famously, Lettie Teague served a 1995 Andrew Will Sorella in a 1982 Mouton b...

I'm extremely sensitive to cork and have never had an issue cooking with tainted wine. I suppose it's possible it was there and I just didn't notice it. I've never experimented below boiling temperatures. I am not a scientist, only an experienced cook and braising with corked wine has never been an...

I have made a delicate risotto using a badly corked bottle and it was great. Other dishes as well. Most of the time I just dump the corked bottle down the drain and don’t save it for any real length of time. But cooking is a great way to use a corked grand cru burgundy.

An old friend of mine ownes Patisserie Boissiere is downtown Carmel. The business has been there like 50 years, he bought it probably 35 years ago (I helped him with a small loan, long since paid back, NFI). It’s a lovely, quaint French pastry and espresso place, open breakfast lunch & dinner (I thi...

If anything, it appears to me that the humidity is reaching the highest point just before the compressor kicks on, and drops rapidly when it is running. Then gradually rises until it kicks on again. That would be normal. Assuming your sensor is accurate, I wouldn’t worry about your levels unless ove...

VRBO’d in Bend this weekend. Primal Cuts is great for a sandwich and beer - tap selection was top notch, with Boneyard, Crux, Barley Browns, Bevel (new) and a couple of others in the line-up. Picked up some prime rib-eyes and smoked kielbasa and am enjoying them with quite a bit of Rick’s beer, whi...

Pigs ears. Drum sticks. Fiddle head ferns. Trumpeter swan. That's all I got. Took me a second to catch on. Maybe some Chilean Sea Bass. Maybe some snacks with Bugles. Maybe prepare some organ meats to go with sauternes. champagne.gif I knew there were more out there, and that you would be the perso...

Pigs ears. Drum sticks. Fiddle head ferns. Trumpeter swan. That's all I got.

Thanks for the notes. My only request, when tasting 30 year old bottles, would be to hopefully provide a drinking window. Which of these are fully mature, which could go another 5-10 years?

Chuck’s Hop Shop is a local institution.

I assume that some use the thicker bottles to help reduce temperature variation? I like this angle too- makes sense the extra weight is added thermal mass. Heat capacity of glass is about 20% of water. A bordeaux bottle weighs about 3lbs, the wine inside about 1.6lbs. So if you're adding, e.g., 30%...

Eileen, once you get your post count up, you could try and sell them on ‘Commece Corner’ here. Alternatively, auction houses like Winebid are the only legal approach for you, but to get the best terms, it will depend on what you have, and the total value of your wines. Most auction houses look for a...

Dan, I think that score for the ‘16 Sheridan Block 1 cab is about as high as I’ve ever seen you score something!

One trade for a couple bottles in process, but still looking for more!

I have hundreds of bottles of Grand Cru and 1er Cru Dujac from vintages 2006 thru 2011. I have 17 magnums, mostly Grand Cru. I am interested in trades for any well stored vintage of Ch. Rayas CdP (except 2006 where I already have several cases).

And thankfully, I didn't need to ask him to hand them over but if another minute or two had elapsed my situational ownership claim would have been tenuous :). You have got to be kidding. And the idea of hiding bottles is also ridiculous. Retailers put bottles on display for a reason. But I'm sure y...

If I did that, I couldn’t buy anything from 2016 thru 2020 vintages.

Just got my order this aftrnoon, and looking forward to try the tuna tonight!

Really been digging the 2017 rose. Opened 1 btl of the 2018, very good as well, but the ‘17s are rocking. Might have to order some more, ‘cause we aren’t even close to summer yet.

Thankfully they priced it at $64.99. It never would have sold at $65.

Still waiting on a gourmet pack that does not include 2019 olive oil.

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