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i believe I have two left from an original case purchase as well.

Popped another 2013 Torre on Thursday, finished the remainder last night. Sticking to my guns on this one, way over-oaked. And a damn shame as the underlying fruit is gorgeous. A very pungent vanilla coconut perfume on day one, which toned down in day two a little bit, but then outcome the heavy ne...

2017 Domaine Charles Audoin Marsannay Au Champ Salomon This is so F-ing good. It is also uncannily like a Goodfellow WR. It starts out meek and mild and then every 20 minutes unfolds to show new flavors. Oh, and I bought a case of Brick House chard on Thursday. Doug or his staff sent out a char-day ...

I have used a stick burner for roughly 25 years years and it took me 15 of those years to develop proficiency. They are definitely more time intensive and require a much higher skill set than a pellet smoker. The crux of the arguments against pellet smokers tend to fall into 2 categories. One of th...

I watched all the recent ones and participated in some by buying in advance. This last one I tried the ATP 2015 Lytton Estate Syrah and it was so fun drinking along with the team at Ridge. This upcoming I have a 375ml of the 1990 MB coming that I’ll open. I drink them on the patio with cheeses and ...

At the very real risk of sounding like a John Thomas fanboy, apologist, and sycophant, the '12 Thomas changed every fifteen minutes and after three hours all signs of candied sweetness or stewed torrefaction completely disappeared and it is now apparent to me that this particular vintage of Thomas i...

'12 Thomas.jpg Well, I found a '12 without much problem. I am certain now I had not previously opened a '12. At first I got no candied impression at all. But now, fifteen minutes after pouring into my Grassl Cru, there is no mistaking it. It's got some interesting sage/earth on the nose and it is d...

I have every vintage of Thomas in my cellar since 2004. I can check on a '12 and report back (if I can find one in what must be one of the world's most unorganized cellars). I am very sensitive to candied pinot and have never noticed a candied profile on any Thomas but the 13.7 alc worries me. It ma...

It must have been 2003. I think that was the year Peter Cargasacchi slept it off under the truck after the hotel backyard party. That was our third and last trip. In '01 my wife came out with me and I behaved. In '02 if I have my years right I got myself into one fiasco after another including a dru...

Marshall, I am glad to see you posting. And with the same style.
Brings back memories of WCWN. And HdR (I seem to remember meeting you there many many years ago).

I was going to open a '16 Blanc yesterday but because I have more of them, I opened a '17 WR Chard. This is among the most sneaky, lithesome chards I have ever encountered, Very pale color. Flint, campfire and gunpowder kept coming to mind, soft and floating. Maybe just the slightest hint of lime ze...

The only thing smoker should really provide is a steady state temperature as dialed in. No magic. Way too much elitism on display when the only thing that matters is the end product. So utterly false. You are describing an oven. Whether the smoke comes from real wood matters. The type of wood and i...

do you think that price-wise (chard will fetch more for sure, but one can make a whole lot of PG that can turn a quick $ and bring in cash flow) or from a pure tonnage POV? Planted acres. Pinot Gris can be cropped higher, so tonnage would be an educated guess. Also, quality is not an issue because ...

A stupid just learned a new word.

Poured very slight brown around the edges with translucency of an aged wine. For the first 45 minutes I was in heaven-wishing I had put away a case. An absolute intoxicating cloud of pleasurable earthy brambly wet stones and raspberry mixed with strawberry. Mouth coating flavors that lacked grip but...

I have no recollection of purchasing this bottle but it was laying within reach of my overcrowed and partially blocked cellar door so I grabbed it Saturday while hosting a guest (yes, I violated social distancing prompted by the guest, a medical doctor). Despite carefully using my best ah-so, the co...

I would not have mentioned it but this weekend I hosted an oncologist I had never met in person who wanted to listen to my stereo. He had seen photos and posts on an audio board and reached out to me. He arrived with food and a bottle of wine and before we listened to some vinyl records, we sat in ...

Greg, you got me on misspelling "flour". I find in my old age that phonetics overcome my gray matter when I type in a hurry.

Just to further add to the conversation (this time nothing about modern bread flour being bad for your health), in the April 13, 2020 issue of New Yorker Magazine there is an amazingly entertaining piece written by Bill Buford entitled "Baking Bread in Lyon". Being a subscriber, I don't know if the ...

Christine; I don't mean to pee on your parade but modern flour is so genetically modified from the heritage wheat flour of 100 years ago that many oncologists simply recommend it be avoided. I would not have mentioned it but this weekend I hosted an oncologist I had never met in person who wanted t...

A Goodfellow tip FWIW....sampling young is fun, but be prepared to put the rest away for a few years (or several). Some are accessible out of the gate (like his WV Pinot and Whistling Ridge Blanc). Many, less so. YMMV. RT Yeah, I learned that the hard way. The day after a fantastic visit with Marcu...

Being an ATP member, Ridge just sent me a Geezer-teaser on the '18 claiming it is a cut above the norm.
Given that the Geyserville norm has been exceedingly good lately, I had to break my stop-buying-promise to myself and ordered a case.
On top of my generous discount I got free 2 day shipping.

Christine; I don't mean to pee on your parade but modern flour is so genetically modified from the heritage wheat flour of 100 years ago that many oncologists simply recommend it be avoided. I would not have mentioned it but this weekend I hosted an oncologist I had never met in person who wanted t...

Christine; I don't mean to pee on your parade but modern flour is so genetically modified from the heritage wheat flour of 100 years ago that many oncologists simply recommend it be avoided. I would not have mentioned it but this weekend I hosted an oncologist I had never met in person who wanted to...

Bark matters on brisket just as a seared crust matters on a good steak. It adds many things-unami, overall flavor, and contrasting texture chiefly. Despite the myths to the contrary, science has proved that rubs do not penetrate the meat. The crust carries the flavor of the rub, even if it is only s...

I used to be a small buyer of both. Still have a smattering of both, including a few of the short-lived (possible pun) Copain Arrowhead Zin hidden somewhere in my worlds-most-unorganized cellar. I just got an email from Copain, which prompted me to wonder; For those of you who were fans and maybe st...

I use lump only, and my favorite lump by far is called "Clay Hill" and afaik can only be purchased from this outfit, where I also bought my 270 https://mdbbqservices.com/product/clay-hill-cookers-apple-lump-charcoal/ The Clay Hill is produced from a local guy to Mason Dixon and he has access to mult...

I will be the first to admit that my opinion is that of a BBQ snob. There is a sticky on the BBQ-Brethren site entitled "Getting Snobbish on our BBQ" that is worth a look-the message is that it is all-too-easy to lose one's perspective. Yesterday I used my BGE XL to smoke three racks of ribs. It rai...

I am sorry to sound like a broken record but pellet burners are like fake fireplaces. I am serious as can be. They both emulate the real deal and they are both far more convenient and easy to use. They both accomplish the same result if the only goal is a half-way decent result. Why stop at a pellet...

Jason Crawford wrote: ↑
April 24th, 2020, 4:56 pm
Born in Texas. Raised in the Carolinas. Educated in Memphis. Best friend lives in St. Louis.

No wood, no good.

Amen. Baruch ha-Shem.

Found the other smoker that always interested me; Marrow, not "Barrow".
http://www.marrowgrills.com/page04.html
Rotisserie. Reasonably priced.

Awww Will.....

As someone who has wanted a smoker for years, This thread has thoroughly only managed to confuse me more. If anybody has the time on their hands, would you mind taking a step back from individual smoker recs and give a short tutorial on dedicated smoker types. (BGE folks, we know that thing can Dev...

I feel very humbled if not shamed by your gentlemanly response.
Thank you. I apologize for simply spreading manure/rumor.
I hope we get the chance to meet one day.

Tom, thanks for bringing this guy to my attention.
And it appears he does go by the name of "Stu".
https://syclotron.com/

Thanks for understanding. I don't mean to come across as a KF defender. A) Kelley does not need my defense. B) I have my own quiet reservations about the price/quality ratio of the upper tier bottlings-the '18 Red Barn Block costs a Benjamin. C) I am generally not a huge fan of the wines I have had ...

I can't count how many times I have seen the same phenomenon. It is the wine equivalent of "the bigger they come, the harder they fall". With wine, a new-ish winemaker or hidden gem starts getting a lot of buzz. All the chatter starts a domino effect-the denizens fear they will miss out if they don'...

Good thread. I have a BGE that I love but am thinking of taking the next step and also getting a real offset smoker -- something like Yoder or Shirley makes. Besides my previous comments which were in response to your post, may I suggest you watch or help someone clean up their reverse flow offset ...

I would love a Shirley too. Or a Jambo. But let's get real for a minute. Is your priority to have fun cooking the meat or to get a good result. If it is the former, go for the offset. But even good backyard Q'ers are not going to get consistently good results with brisket on an offset. Wind conditio...

Some currants and other wild berries on the nose; light bodied palate with crisp acidity. Smooth finish. Not overly ripe or complex. Enjoyable with salmon. Not really in my wheelhouse but a well made, afwe Pinot. If you go back to the original BD Kelley Fox offer which thankfully remains for all to...

Thank you. I missed out on the '17 and '18 which has me scratching my head. Did emails go to my spam folder? F-me!

2016 Goodfellow Cellars Whistling Ridge Blanc White pepper, gooseberry, celery seed, and a spiciness reminscent of gruner veltliner. Subtle floral/jasmine notes emerge as the wine warms. The attack is bright, agile and angular. The spice extends to the palate revealing quince and cherry pits. Persi...

I have a ton of respect for the OP and appreciate the thought behind the question, but I agree the question just needs to be tweaked. It ought to be "If I primarily like Burgundy from these producers _____, ______, ______. which Oregon wines are likely to satisfy me as rather good?" Saying that a no...

Chicken Cacciatori; Made a huge batch two days ago and it was a hit. Having a 12 quart Le Cruset helps. You can literally make up your own variation. Chicken thighs and breasts in my version. San Mar Tomatoes Red wine (Le Vielle Ferme for $9 in mine) Green and Red bell peppers Black olives, pitted C...

I don't think that is necessary. I didn't read all your posts in this crazy thread Neal so maybe we are mostly saying the same thing. There is no evidence that you can contract Covid-19 from prepared food absent fecal transmission. Again, there is reason and then there is something other than reaso...

Again, the take out risk is all in the packaging. Well, there is a slightly elevated risk in uncooked food, but the same is true of veggies you buy in the super market and serve raw at home. Actually, the latter seems riskier, as the veggies in the store are on display and presumably available to b...

I must say this is the most extreme treatise I have seen that is related to the virus. I'll probably be the first one on the Board to kick off due to the virus, but I can't live the way that is being discussed here. I admire the dedication of all you glove wearers, waivers, and wipers, but I just c...

There is a good article in today's WSJ about the drivers.
They tend to be underpaid with no bennies. And yet they are expected to do their job in this crisis, subjecting themselves to becoming ill with no health insurance.
Absurd.

Aww Tom, you're scaring me.
Beni died a year ago.
https://zinfandel.org/honoring-paso-rob ... nito-dusi/

IMG_0878 (004).jpg You don't see many TN's on JK Carriere, let alone 19 year old bottles, so I figured I would throw one up. Poured brick red. Stayed that way. Almost transparent at edges. Started out with old red funk which quickly blew off. Sassafras, cinnamon, sage, white pepper, and underbrush....

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