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

I am so glad you said what I was thinking. I can’t believe that when someone asks for a wine recommendation on a wine blog they are first belittled for the amount suggested (note, the OP did not share the windfall amount, only the desire to buy a celebratory bottle in the $600 range), then told the...

I am so glad you said what I was thinking. I can’t believe that when someone asks for a wine recommendation on a wine blog they are first belittled for the amount suggested (note, the OP did not share the windfall amount, only the desire to buy a celebratory bottle in the $600 range), then told the...

Personally, if I were to receive a windfall check for any amount, rather than splurge on some luxury product, I would donate it to a food bank or other charity. I don’t need it, but there are millions of people that do. This money is intended to help those in need, and while some of it will certainl...

Well, the grade is assigned at the carcass level, not the individual cut, but I think it would be hard for that cut to have come from a choice graded carcass. That’s why it's fun to pick thru the packages at Costco. You can sometimes find some choice steaks with better marbling than the same steaks ...

Lisa, sounds as if you have a very nice selection of quality wines that can still age, and enough to last me about 3 months and you probably 3-5 years. Your temperature is fine. Not sure what is meant by ‘in clumps’, but my guess is the wine threw some sediment, which is normal for red wines with so...

I think they stopped offering this kind of gourmet stuff when they stopped having a retail store front quite a few years ago.

Chris Blum wrote: ↑December 11th, 2020, 1:06 pm Is anyone else getting weird “invalid form key” errors on the page?

Yes, continually.

Long term at 65 will not ruin your wine. It may age slightly faster, but even an experienced taster is unlikely to notice any difference, unless tasting a pristinely stored bottle side by side. Of course, this advice assumes the wine is good to start with. Out of curiosity, how many bottles did you ...

Is the cork branded with a vintage?

First, don’t get too hung up on this. All types of wine should be stored in cool, dark conditions (red, white, sparkling). As long as your temperature doesn’t exceed 70 degrees, you are fine for medium term storage. Longer term, strive for under 60, with 55 considered ideal. If you prefer your white...

I’m finding it a bit of a challenge to cook a 2 lb tri tip and get the thick center cooked properly without overcooking the ends. Grilling it off heat about 6 minutes and then a 2 minute sear. I will try a slightly longer off heat today. I have not been able to log on in the past couple of months. ...

Are you going to be drinking those 32 bottles during that 3 month stay? If not, why ship them, then store them sub-optimally, then move them again? Let them catch up to you when you settle in to a new place for a longer period of time.

Alcohol is prohibited by the USPS.

It used to be a 6L of 1989 Haut Brion, but I solved that problem when I opened it for a 60th birthday bash about 7 years ago, along with a 6L 1989 Lynch Bages, 6L 1990 Montrose, 6L 1999 Mouton and a 3L of 1983 Yquem. Other guests took the opportunity to clear their cellars of mags of Champagne and ...

It used to be a 6L of 1989 Haut Brion, but I solved that problem when I opened it for a 60th birthday bash about 7 years ago, along with a 6L 1989 Lynch Bages, 6L 1990 Montrose, 6L 1999 Mouton and a 3L of 1983 Yquem. Other guests took the opportunity to clear their cellars of mags of Champagne and w...

Joe Chanley wrote: ↑November 18th, 2020, 5:33 am thanksgiving sale on burger blends, pork roast and tenderloin roasts...

and sausages!

DaveP wrote: ↑November 14th, 2020, 3:59 pm This is a generalization, but for the most part FedEx typically ships ground in trucks, while UPS transports via train.

Definitely a generalization, as I see an awful lot of UPS trucks on the road when I’m traveling across the country.

Love Mangalitsa, so I checked this out. Looks good, but beware high shipping costs, especially on small orders.

24DDC600-D8CE-4071-9682-180D9DFB96FD.jpeg If you’re on the west coast, try https://tailsandtrotters.com/ Good call. Their pork is fantastic, and luckily available at the butcher shop a half mile from my house. Tails and Trotters is fantastic. I’ve had their massive pork chops 7-8 times, available l...

Just a guess on my part, but it sounds as if ‘A’ is a passive facility, and ‘B’ exhibits the normal 2 degree swing that an actively cooled cellar would show due to thermostats turning cooling on and off. A 2 degree swing in air temperature is stable, and the actual wine temperature will vary far les...

If you keep them until 2022 as you plan, I would store upright and would also tightly cover the top of the bottle with something like stretch wrap and a rubber band to minimize air exchange due to a potential poor seal.

I agree with Troy, the only thing that needs to be that cold (for some people) is Champagne. I would set it at 50, and if you like to consume even colder, throw the bottle in your refrigerator or freezer for a few minutes. But really, that’s simply too cold.

An air leak doesn’t lead to ice buildup in a unit that is set to 55 degrees or so. It would lead to condensation. Freezing usually indicates a low level of refrigerant, meaning a leak in the cooling system itself, which is supposed to be a closed (sealed) system. Regardless, the ice buildup interfer...

Sh@n A wrote: ↑October 21st, 2020, 8:49 pm
Chuck Miller wrote: ↑October 21st, 2020, 8:38 pm Chave Hermitage
Any particular vintage/price? Thanks

Chave is known for making great wine even in off vintages. Some (many?) vintages are going to be out of your price range. But they can easily use 10-20 years of age.

Chave Hermitage

Since it is in a bathroom, you obviously have access to water and drainage. You might want to look into a water cooled cellar. Fairly rare, but would be neat.

While the idea of having 18’ ceilings and a library style ladder sounds ‘cool’ (no pun intended), I would rethink it. If you are going that high to boost capacity, meaning you will actually load the upper areas and use them, as I get older the idea of climbing a ladder with a bottle in hand doesn’t ...

Yes, a wine can be cooked with extended poor storage without pushing the cork. However, a wine doesn’t cook in a single extra day in transit unless the temps were extremely high, which would push the cork. One day at 80 degrees or so isn’t going to do it. Your wine will be fine.

Thanks for the note. I've had my eye on a 3L of this for a few months now and keep going back and forth on whether or not to get it. My fear is that with the vintage it might not be ready to drink until I'm 6' deep, and I'm only 35. Hey, you’ve got to have something to serve at your funeral or wake...

Lucas, I looked at the various auction lots in your link and can only advise extreme caution. Most if not all of these wines are probably over the hill, even with perfect storage. They are from run of the mill producers that were never intended to be aged this long, and my guess storage is less than...

Ummm... An appropriate amount of bubbly for the holiday season Jules was not impressed, but now that we’ve been popping corks almost every night.... she’s coming around. She still wants the basement back to normal, but I bought some time at least. champagne.gif Now that the kid is away at college, ...

You might get more responses if you create a new thread rather than asking in a thread about Seattle, but I have some feedback for Lake Chelan. I spent 3-4 days there a couple years back, didn’t do anything fancy (not that Chelan is too fancy to start with). I liked a pizza place called Local Myth. ...

Let me clean and disinfect my crystal ball. Or maybe I’ll just wait until the wines are bottled and released, since there will be tasting notes by then.

Odor is not an issue. Maybe if you were dry aging beef in a spare fridge, but wine is sealed.

If the bulk of your wine is in CT, do not start from scratch. Every slot in the new cellar is simply a 1 bottle bin, labeled however you want (A1, B3, etc.). To verify and update your inventory, simply bulk transfer every CT entry to a fictitious bin called ‘old’ or whatever you want. Then, as you t...

Is New Sammy’s Cowboy Bistro still standing in Talent? Fondly recalling impeccably cellared Egly Ouriet Coteaux Champenois Ambonnay Rouge 1996, Chave Hermitage Rouge 1989, & Le Gallais Wiltinger braune Kupp Auslese 1988 for a grand total of less than $500 on last visit. At least part of the cel...

The fires in OR and CA are horrible, and my best to everyone. WA state is also burning, but not getting quite as much focus, possibly due to it not affecting vineyards and wineries so much. But homes and lives are being lost, sadly. While CA has had a little over 2% of its total acreage burned this ...

Thought this was a great article looking into the secondary market on bourbon, especially as it pertains to how people source stuff. https://www.whiskyadvocate.com/black-market-bourbon-feature/ Have been tempted to flip back-up bottles a couple of times (Blanton's, OWA especially), but am too worri...

I’m only 10 minutes in to Tootsie’s episode and loving it. Never been to Snow’s, it seemed like such a weird thing to go early on a Saturday morning. Now, I realize I HAVE to go, and soon. She can’t have too many years left to keep going at her current rate.

That’s not an apology, it’s a re-justification of your original rant. An apology would have stopped after your first paragraph.

When a generic storage facility says climate controlled, they simply mean the facility is heated in the winter and/or air conditioned in the summer. Heated means kept above freezing, and in the summer, I guarantee the A/C isn’t set at 68 degrees, let alone 55. This is opposed to the metal sheds on a...

Nell’s is great. Besides the wonderful food and wine, it is quiet so you can actually have a conversation.

That sucks. I can’t imagine them bottling TBA mags, nor what they would cost.

In the future, just start a new thread if you are off topic on existing threads.

Babette's Feast. More of a food movie, but wine with the dinner is an integral part of it.

I agree, Terry. Expect a huge increase in positive cases from the 3rd week of August thru the first week of September, and hope it doesn’t spread to other nearby areas. If I had photoshop skills, I’d come up with a picture of Mt. Rushmore wearing masks.

Also, if your trip takes you thru Buffalo, WY, there is a very nice Hampton Inn that is a huge cut above other hotels in the area, and for that matter, Hampton Inns in other areas. Nice large pool area and hot tub, and a large outdoor patio with tables to sit and look out at a beautiful manicured la...

In Gillette, WY is The Prime Rib Restaurant and Wine Cellar. It’s been a few years since I’ve been there, mostly because the 2-4 times a year I drive thru there the timing is such that I am not stopping for the night and having dinner. Gillette is a few hours West of the Rapid City/Black Hills area....

Apparently the main street thru Pike Place Market is being closed to traffic and restaurants are going to be able to do outside dining there. I hear Matt’s in the Market will do so, but don’t know about timing. They have a Facebook picture posted that implies they are doing it now, but call to check...

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