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

We found ourselves in the Time Warner building yesterday after some shopping. Momofuku Noodle Bar was closed on Sunday, Landmarc was out of half their menu and Marea was booked solid so we tried out Bluebird London, a branch of the (duh) London restaurant. This is in the old location of Cafe Gray wh...

I was about to post that it can be great young as well, witness a beautiful 1999 Ciacci I had this year. Then I realized that wine was almost 20 years old. I might say that Brunello is best enjoyed when you're young enough to remember what year it is but I really enjoyed the Ciacci so maybe that isn...

Mattstolz wrote: ↑
December 3rd, 2018, 5:45 pm
depends a ton on the producer for sure, the ones you've got I would bet on to last a long time. I have an '88 Biondi Santi Im holding for a big Bday and have few doubts that the right bottle of Biondi could last much longer than 50 years

You're in for a treat.

Angerville, or d'Angerville? This question reminds me of the New Yorker cartoon that's going around: "I'll have the misspelled 'Ceaser' salad and the improperly hyphenated veal osso-buco." I have a bottle of 1995 d'Angerville Clos des Ducs, if someone could tell me when it'll be ready I'd appreciat...

2010 Ridge Geyserville - much better than a 2013 opened 2 weeks ago. I don't know if the 3 years made a difference or they had a lot of new barrels in 2013 but this is more like what I remember Geyserville tasting like. Not shy on the oak certainly but you can also taste the wine. 2007 Prager Klaus ...

2004 Clos Rougeard 'Poyeaux' - remarkably delicious, a bit earthier and more subtle than the joyous 2005 opened next to it. 1994 Smith Woodhouse Port - very, very, corked. Interesting, would not have thought that the 2005 is near ready. Thoughts on drinking window? Now through 2060. I wouldn't touc...

Since I base my annual wine budget on credit card billing cycles I've closed out 2018. Happy to report I was down 10% from 2017! To celebrate both that and so far surviving a thoroughly miserable 2018 (hope I didn't just jinx myself) I just spent too much on a mixed case of wine as a Hanukkah presen...

Howard Cooper wrote: ↑
December 5th, 2018, 5:53 am
If you want a wine that geeks and nongeeks both like, try Ridge Geyserville.

Not anymore. I opened a 2013 over Thanksgiving and the oak was overwhelming. Really borderline undrinkable for me. Once I open my last 2 bottles of Geyserville (I have a 2010 on deck for tonight) I'm done with them.

FWIW Korin is currently having their end of year 15% off sale:

https://www.korin.com/

I've definitely noticed an additional softening of what has always been a soft market.

Finally picked up a bottle of 2001 Climens (which I always wanted to try) recently for noticeably less than it was going for on release when the scores hit.

Far from the original question but there are plenty of 3rd growths from the 70s that I'd rather drink right now than first growths from 2016.

Sing it brother! Between you and brother José we'll have them lining up to pray at the Bodega doors.

2004 Clos Rougeard 'Poyeaux' - remarkably delicious, a bit earthier and more subtle than the joyous 2005 opened next to it.
1994 Smith Woodhouse Port - very, very, corked.

BTW, I disagree with those who do not think a Chinese restaurant is suitable. To me, Pinot Noir and Peking Duck (easy on the hoisin) is one of the very greatest wine and food matches, and there are a vast array of other Chinese cuisines and dishes that can work with almost any wine. I am a wine and...

I agree with the Non Chinese options.. its ok for some dinners, but far from the atmosphere I like for enjoying great burgs. Racines has been doing great, always good food, and great wine service! North End Grill is also good, not sure since Eric Left. I think Pascaline is one of the best Somm's in...

I agree with the Non Chinese options.. its ok for some dinners, but far from the atmosphere I like for enjoying great burgs. Racines has been doing great, always good food, and great wine service! North End Grill is also good, not sure since Eric Left. I think Pascaline is one of the best Somm's in...

You're drinking well!

I love that Sapience.

I'm treading water but at least I'm not sinking.

Beginning: 644
Goal: 600
Current 628

April: +0, -5 639
May: +0 -13 626
June: +13, -11 628
July: +13, -0 641
August: +9, -14 636
September:+2, -11 627
October:+3, -0, 630
November: +8, -10, 628

I actually find your vehemence entertaining. But I do not in any way see the need for such a reaction on your part. And please drop the politics. vehemence?? I have been again and again asking for an answer. See above An intelligent answer, please, if possible neener The answer is that both command...

Thomas Rippe wrote: ↑
November 29th, 2018, 8:26 am
Thanks to Shon and all for a fine evening.

Agreed, fine group of people and wines.

Or for an even greater disparity,I'll say that I think Clos des Briords Muscadet is just as "good" as most grand cru Burgundy. However I buy (or at least bought, I'm priced out of grand cru these days) both as they are entirely different wine experiences both of which I love. Wow. Looks like anothe...

Sarah, thanks for your comment. I started this thread when I realized that somebody payed 700+Euros for a bottle of Kirchspiel. Furthermore I realized that top Keller wines are hyped, hard to come by and obviously a tool for speculation. I have zero problems with people who think these wines are de...

Count me as another one who has no real issues with 375s. A slightly advanced aging curve is a benefit in many cases.

That said, I own almost no 375s other than sweet wines and only 3 magnums. Inconvenient to store and there are only rare occasions where I'd open a mag of anything but Champagne.

D@vid Bu3ker wrote: ↑
November 28th, 2018, 9:28 am
Yep.

I actually have quite a lot of HGS-era wines, but almost never drink them. It's the "but I can't get more" syndrome.

I know the feeling. "But I mortify this inclination; I wrestle with it, and it lies beneath my feet!" Of course that's why I don't have any more HGS wines

CliftonD wrote: ↑
November 28th, 2018, 10:15 am
... And I love Wu's Wonton King.

I prefer BoHK and Ping's but a lot of my friends disagree.

I would add a vote for the Milling Room. Merrill Lundquist organized a big gathering there last year. The food and service were very good, and they had lots of decanters. While it's a big space, we were able to hold a good conversation. I think that was a Monday, too, and someone was able to negoti...

this thread could be useful:

viewtopic.php?f=22&t=23092

Really depends on whether you want a high end restaurant with high end corkage, good food with low corkage and no real ambience, something casual. Also whether you're looking at Monday night or Friday night (with the former obviously being easier). For example Wallflower is a very pleasant West Vill...

Thanks Martin! I've never made it myself but red cooked pork belly is a surprisingly good match with many red wines, especially Bordeaux. Jay, Bordeaux, that is surprising. I have to try it. I had a 2009 Willi Schaefer "Graacher Domprobst" Spätlese which was also a good match. Cheers, Martin We use...

Thanks Martin! I've never made it myself but red cooked pork belly is a surprisingly good match with many red wines, especially Bordeaux.

Congratulations!

Brian G r a f s t r o m wrote: ↑
November 24th, 2018, 5:41 am
What didn't you like about it, Jay?

Oh, you’re asking me to remember 6 years ago. All I recall is that Arnold liked it more than I did so I didn’t tell him when I threw the rest of it out.

I bought an imported porcini pasta some years ago from Buon Italia. Didn't like it very much but it functions as a proof of concept.

North End Grill is going out not with a bang but with a whimper. Had Thanksgiving dinner there last night and the kitchen was really phoning it in. If they had put out a sign saying "we're closing in a month so we don't care what you think about the food" it couldn't have been clearer. A pity, as it...

I'm very sorry, but I just updated my calendar and realized that I inadvertantly scheduled 4 wine dinners in a row that week. I can't manage that so I'll have to bail on this (and postpone my Sherry dinner again).

And I just picked up the wine for this dinner two days ago

Happy thanksgiving to all!

Wow, the 2013 Geyserville was really oaky. Haven’t had one since the 1999, it was never shy in the oak but I don’t remember it as being this bad.

Finally made it this year.

Yuzu paste (red and/or green) Marmalades from Robert Lambert Bordier butter Anchovies from Despana Sardines or tuna from Veleta High end Soy sauce Good cheese (you could have Murray's do a selection for you) High end bacon (North Country, Oscar's, Vanderose...) if you want to spend a lot you could a...

I think it could be done using the cheapest versions of the listed ingredients, but we are beyond that mark at the appetizers. Wine was not even mentioned. We donate high multiples of that amount to food banks. It is shameful for a rich country to leave so many out of reach of an average holiday me...

Nice notes Jay and very glad you finally had a chance to try Benoit Marguet's wines. Your notes about their intellectual and meditative bent are spot on and would make Benoit very happy to hear, as that is the man in a nutshell- a heartfelt purist down to the core. To my palate, the Laval wines are...

Mayacamas makes (made?) a really good SB. Haven't seen it around in quite a while though and wine-searcher doesn't show anything recent.

For Loire wines it's hard to beat Chambers St. (though places like Flatiron and Crush give them a run for their money).

Explain "ruined". I really really don't think all of your precious wines are ruined from a few days at 79 degrees F. Perhaps there are little fairy mice circling the bottles incanting evil spells against the Master's wine? Who really knows. Don't be a jerk about it. He bought a bunch of wines which...

Greg K wrote: ↑
November 20th, 2018, 5:20 pm
Thanks all for a great evening and to Shan for organizing. Will do better next time on the wine....

It happens to everyone. No worries.

Explain "ruined". I really really don't think all of your precious wines are ruined from a few days at 79 degrees F. Perhaps there are little fairy mice circling the bottles incanting evil spells against the Master's wine? Who really knows. Don't be a jerk about it. He bought a bunch of wines which...

Jay, thanks for these notes. I too dig Marguet (SHHHH!) and Vilmart. Your comment on the 2008 Grand Sendree from Drappier mirrors mine. I finished mine (2 bottles, actually) and had no urge to replace them as I didn't get moved by the wine. And you have a "C" to the Laval Longues Violes. $500 on of...

How were the Hebrart wines, if you had a chance to taste? Unfortunately I never make it to more than half the tables and didn't even manage that much this year. Going into it exhausted from jet lag put a crimp in my perambulations. I was glad La Colombe had a coffee station set up or my trip home m...

Jet lag hit hard that morning and I missed the Sommelier seminar due to an unplanned nap. Managed to arrive just a little late to the Grand Tasting. Usual disclaimers - my palate and note taking declined over the course of the event, some wines could definitely use more air, etc. Short impressions 2...

Sh@n A wrote: ↑
November 19th, 2018, 4:11 pm
Chris L had to bow out. Hart, are you in?
We lack a champagne although Chris offered to drop his original offer off.

Since the premier cru Burgundy dinner was cancelled I can bring that Champagne for this dinner.

It will be an 04 or 06 Comtes since the Churchill still hasn't arrived.

Search found 8395 matches