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

Scott G r u n e r

How many of your parents had a bowl of bacon grease or other grease that sat on the stove for easy access? Was there a huge can of Crisco in the pantry? I still keep the bacon grease. Though I filter it eith a coffee filter. Use it for bruss sprouts, roast potatoes, fried eggs.... i keep in coffee ...

Scott G r u n e r

I keep a lot of traditionals in the mix that I ate and learned to cook as a kid.

Classic (to me) Beef Stew
Betty Crocker Pork Fried Rice
My mom’s lasagna
American “Italian” Spaghetti- made with ground beef and mccormick spaghetti with mushrooms seasoning packet.
Meatloaf

Scott G r u n e r

After reading this and the faethm thread I think I am finally cured of FOMO as I felt nothing. I suppose Cambie’s name involved helped somewhat too. Add Rolland for the trifecta.

Scott G r u n e r

I’m 90% convinced that a fair number of “winery direct” wines are essentially private label wines that have no business existing- think two buck chuck. Stick with known producers.

Scott G r u n e r

Was at a restaurant recently that focuses on “natural” wines and discussing why and what they look for and why. Boiled down to balance, interesting complexity, freshness, pairing well with food, etc. My comment was that they were really looking for good wine, not necessarily natural wine.

Scott G r u n e r

Just got some genever from amsterdam. Curious how it is in drinks

Scott G r u n e r

I don’t believe I’ve had a white wine I consider “refreshing” on a hot day. When I drink white wine, it’s because the food I’m eating calls for it. I reach for rosé when the weather calls for it. That said, my rosé palate is pretty specific (Bandol, preferably Domaine Tempier). If the rosé on offer...

Scott G r u n e r

Welcome Russ. Love to hear what regions/wines float your personal boat.

Scott G r u n e r

Sous Vide is most useful to me in up leveling tougher cuts (e.g. getting a choice grade tri-tip prime tender) or cuts that tend to dry out easy (e.g pork chops)

Personally I prefer traditional cooking methods with high quality cuts and chicken.

Scott G r u n e r

I sold my unwanted SQN at HDH. They will arrange/assemble bull shipments from various regions to simplify the shipping process.

Scott G r u n e r

Fremont Head Full of Dynomite- though not the current release
Fremont Sky Kraken is decent for a regular release
Currently have a Pfriem on tap which is OK
Everything I have had from Fieldwork in Berkeley is great.

Scott G r u n e r

I had a burger and fries at 5 Guys last week. Picked them up from the counter immediately and opened the bag quickly. They were really good. I wouldn’t call them crispy but they were not limp at all. Length is good and quantity excellent. I only have two issues: 1. They need a bun capable of holdin...

Scott G r u n e r

Pretty sure it will all be 1 per for this year.

Scott G r u n e r

Why no corkscrew? Seems The most obvious thing to try, just keep your face away, maybe cover your hand with a towel. It’s not like this is an M-80, it isn’t going to blow your hand off, so what am I missing?

Scott G r u n e r

Scott, That's still recent stuff. He was way over the line long before those reports. Agree- the thread is recent (assuming 2014 is considered recent) but it references stuff going back to the early 2000's. Plus a data point that goes beyond Berserkers and eBob- I am sure there are are other boards...

Scott G r u n e r

http://forums.wineloverspage.com/viewto ... no#p416729

Scott G r u n e r

Zuchini Guy!!! Was just talking about him.

Scott G r u n e r

I am 93 points on the clape joke and the 93 points schtick

Scott G r u n e r

The average price of wines I bought today is $10

Scott G r u n e r

Shake Shack is meh. Chick fil A awful. In N out is mediocre- prefer well done with lots of salt and some peppers. I am with Michael. Best are 5 guys. Not always perfect, but twice fried and when fresh and properly salted.... I ate at Five Guys once. The burger was Ok, but the fries were a bag of gr...

Scott G r u n e r

Shake Shack is meh. Chick fil A awful. In N out is mediocre- prefer well done with lots of salt and some peppers.

I am with Michael.
Best are 5 guys. Not always perfect, but twice fried and when fresh and properly salted....

Scott G r u n e r

JDavisRoby wrote: ↑
June 8th, 2019, 8:44 am
Didn’t even think about stopping at Trader Joe’s. Bet the price is solid on those.

Probably 1/3 of the price of the name brand

Scott G r u n e r

Trader Joes unbleached

Scott G r u n e r

I haven't found myself digging most of the flavored mustards- though haven't tried the chablis/truffle one mentioned. Have had a bunch of different herb, garlic, tarragon, etc, mustards and most don't do much for me. I use grey poupon for cooking a lot. For fancy mustards I use Maille- the self impo...

Scott G r u n e r

https://vinous.com/articles/cellar-favo ... s-jun-2019

FWIW- sign-ups are live now.

Scott G r u n e r

List is comparably priced to secondary in my experience. Dont feel you have to take the full allocation when first offered- usually a huge amount (2-3 cases). You can usually wait for the secondary offering and get what you want in the quantities you want.

Scott G r u n e r

I would be very very interested to try, but have to admit the pricing is pretty aggressive and makes me feel like I would be buying for FOMO more than anything else. I have no doubts it will be good and interesting. Christophe does not half ass anything and it will surely push some boundaries. Just ...

Scott G r u n e r

Interesting. I must admit, whenever I saw wine lockers inside restaurants, I assumed they were for wines that the renters brought in from home and were going to pay corkage on. I didn't realize they were for wines bought through the restaurant. The restaurants I know here with WineLockers are exact...

Scott G r u n e r

Kris Patten wrote: ↑
May 29th, 2019, 9:31 pm

B. Buzzini wrote: ↑
May 29th, 2019, 8:27 pm
Coravin
Someone already did...hence fill and offer at auction.

To pile on, I'd trust Ray's opinion, he drinks at this level and age of wine.

My thought exactly. That is a super low fill.

Scott G r u n e r

There was a time 15-20 years ago that inexpensive oregon pinot gris was my go to white- King Estate on the cheap low end, Eyrie and others higher up. We liked that it wasn't oaky like many chardonnay, less aggressive grapefruit and grassy as many of the sauv blancs. Now anytime I try it, it just see...

Scott G r u n e r

I've noticed that you get better tasting fruits and vegetables when shopping in the organic aisle. Let's face it. Tomatoes, strawberries and many other fruits were starting to taste like cardboard. I cannot say why organic produce tastes better... Organic is quite possibly a red herring here. For t...

Scott G r u n e r

Personally I like to stay in the Marais. Close to the action but a bit quieter and more residential feeling. But for one night could easily see myself in St Germain or closer to whatever you plan to do.

Scott G r u n e r

Jim Brennan wrote: ↑
May 19th, 2019, 8:02 am

GMOs are a bullshit Boogeyman however, with most of the objections being little different than anti-vax.

very much this.

Scott G r u n e r

My personal view (and actually shared by several vegetarians I know) is that trying to mimic meat with non meat ingredients is missing the point of being vegetarian. Fake meat is Like going to a brothel for a kiss. If I eat vegetarian I dont want fake meat, I want good tasting and presumably healthy...

Scott G r u n e r

First, Robert… You're saying that Cayuse will let me keep buying BF and Cailloux (my original get) and not take GOK? That would be great. I just assumed that GOK was the price I had to pay. It's not bad wine, just not that interesting compared to their syrahs. I am not Robert, but yes. I know from ...

Scott G r u n e r

Most influential wine critic, possibly in history. A truly remarkable career- wish him nothing but 100+ pointers in retirement.

Scott G r u n e r

It's a bit of a muddy definition that you can not watch DVD's but you can go to a movie theatre or watch them on airplanes. Brett Favre.

Let's go back to a real hypothetical like consuming zero sodium chloride in any shape or form.

Scott G r u n e r

Give up wine. There are many other beverage options that I could live with. Without salt, the world is bland and uninteresting place. Wine with cardboard tasting food sounds like a the devil's take on corked irony.

Scott G r u n e r

The relative quality of the wine makes zero difference if you're stewing something for ages. Just pay a few dollars more for the best quality beef chuck/ round and make sure you season & sear each piece well. That's infinitely more important than the wine used. Agree 100%. So even if you can salvag...

Scott G r u n e r

I had good results with the Alton Brown version. https://www.foodnetwork.com/recipes/alt ... pe-1952021

Scott G r u n e r

Root phase

Scott G r u n e r

Cast Iron all they way, IMO. Take longer to heat, but worth it. I have had two gas grills over the past 20+ years. Both Weber and will always buy Weber for gas grill. They built well, built to last, and they stand behind their products and design them to be, for the most part, maintainable. One of m...

Scott G r u n e r

This years Gramercy cellars rose is very good. The best they have made. I haven’t yet tasted my usuals (Triennes, amentzoi rubentis, etc).

Scott G r u n e r

D@vid Bu3ker wrote: ↑
May 3rd, 2019, 4:51 am
Whenever I look at the tech data on winery websites, the ABV is always there.

And then there's the residual sugar myth...unless you're talking about some $75 version of Apothic.

If it is a myth, prove it with the data. Pretty sure the data is readily available and just needs to be typed/printed

Scott G r u n e r

The hilarious thing about all this is I am not sure anyone is actually disagreeing that much. JK is speaking purely from his own perspective as a taster/drinker (which is absolutely correct), whereas Wes and myself are leaving room that others may perceive TCA differently and not notice or mind a mi...

Scott G r u n e r

Should read some of the old garagiste offers if this seems to cross a line for you.

Scott G r u n e r

Tom G l a s g o w wrote: ↑
April 30th, 2019, 5:14 pm
Another classic Berserker exchange.

I don’t go full berserker very often, but when I do I prefer dos equis.

Scott G r u n e r

I disagree that your TV hypothetical is more apt. In your example no one can consume the TV content even should they want or choose to. The TV Volume analogy is far more apt, IMO. Low volumes some can hear, some with less sensitive hearing cannot. Is the TV on? Yes. Can the TV content be consumed? Y...

Scott G r u n e r

If you don't know you have cancer until it's stage 4, do you actually have cancer? Sounds like a dumb philosophical POV when applied to reality. Trying to live in absolutes is so freaking silly. And using cancer as an analogy to the extent of which a wine is corked is [rofl.gif] [head-bang.gif] Oh ...

Scott G r u n e r

If you don't know you have cancer until it's stage 4, do you actually have cancer? Sounds like a dumb philosophical POV when applied to reality. Trying to live in absolutes is so freaking silly. And using cancer as an analogy to the extent of which a wine is corked is [rofl.gif] [head-bang.gif]

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