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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 cellar ...

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...

Only buy 375ml bottles. You can get twice as many bottles in each unit.

Matt’s in the Market is now open, I believe indoor only. ALL restaurants in Seattle that have indoor service are same household only as of July 30. Mixed households have to dine outdoors. No more than 5 per table.

Is it possible you have lost your sense of smell? Covid, as well as some pine nuts, can cause loss of taste or smell, as can some medications such as Zicam (zinc). If not, have another wino do a TCA check on bottles you think are corked.

I have given away more bottles than I have consumed. Also drink more bourbon than in prior years. When I open wine, it tends to be a higher end wine. I give away things that need to be drunk, that I am not drinking.

For your needs as you describe them, you can get by without temp control. The question, IMO, is what are you trying to achieve by aging this type of wine, even if more short or medium term aging? They aren’t magically going to turn into 20-30 year old Grand Crus or First Growths by aging in less tha...

To be clear, if I am reading Steve correctly, he didn’t get wine coverage for $19/yr. He has sufficient blanket coverage from his homeowner’s policy. The $19 is only covering the $500 deductible. Still seems reasonable.

San Sebastián area ... the food, the surf, the lifestyle This. Really anywhere on the northern coast of Spain. Visited 4 times in the last 10 years, at different months of the year. Terrific foodie place. But, the frequent rain, in that part of Spain, is always a pain. But doesn’t it fall mainly on...

Give it a rest, guys.

If you use CellarTracker, they have an easy tie in to Benchmark as well.

Doesn’t exactly qualify as essential travel.

How much for the vertical of rice puffs?

Grass-fed NY strip steak sous vide at 114°F x 60min + 129°F x 60min in homemade "teppanyaki" sauce (butter, shallots, shiitake mushrooms, ginger, shaohshing rice wine, soy sauce, liquid smoke, white wine vinegar, veal demi-glace, sugar, xanthan gum, lemon juice, sesame seeds) Kevin, what’s your thi...

It’s not ready to drink yet.

Jefery- You've made a strong argument based on the label, primarily, that HDH should have been suspicious. The one part I don’t think supports your argument is the fact that you paid half of what the wine went for at Acker. (You didn’t say how either price compared to other bottles at auction in re...

Brian Tuite wrote: ↑
May 1st, 2020, 1:58 pm

dteng wrote: ↑
May 1st, 2020, 1:02 pm
So I guess no difference in cooking Flannery tri tips versus others...
Flannery has less moisture so they cook faster. Be careful.

The tri tip is not dry aged, so I don’t see why it would have less moisture. It is prime vs. your typical supermarket cut.

Is the bag sealed? If so, where does the moisture go? Seems like a cross between wet and dry aging.

I’m in the camp that the bottles could have been affected by low level, below threshold TCA. As painful as it might be, when you have a lot of a particular wine and you have an off bottle, open a second bottle of the same wine side by side. Most often the second bottle will be much better, and you c...

First, clean your eyeglasses...

I’ve popped one of each over the last few days, and while both are excellent, the Cinsault rose was simply delightful. The rest of my Mourvedre will be consumed later this summer, but the Cinsault will disappear fast.

Is this 2016 or 2017? Title says one thing, body of post says another.

I guess my experience is different from yours, John. I have never seen anyone claim an 8-12% TCA taint, even in the old days. My experience was 3-5% back then, less now for current releases. Regarding sensitivity, yes it varies dramatically, but some can detect at the 2-3 parts per trillion, I pers...

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