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

And this was 2004. Those were the days... 1979 Montevertine Le Pergole Torte [I950347] $60.00 1992 Domaine Jean Chartron Chevalier Montrachet Clos des Chevaliers [I963979] $60.00 1993 Domaine Michel Niellon Chassagne Montrachet Les Vergers [I962932] $60.00 1991 Joseph Drouhin Chambolle-Musigny Les A...

These are my purchases from 2003. Of particular note is the Romanee St. Vivant which was never delivered. They refunded me the purchase price and told me they accidentally dropped it. I always wondered (probably unfairly) if someone there really wanted to try that wine... 2001 Müller-Catoir Gimmeldi...

https://nypost.com/2021/02/24/nyc-wine-stores-entire-300000-inventory-stolen-police/ This seems a bit off to me. Does anyone know this store? Is it a big Coravin dealer or something? Plus wine/liquor stores were one of better retail areas in pandemic. Why close? Plus it says 1000 bottles wines and ...

from their website it looks like they were focusing on tasting events with the retail side as an add on to that. It makes sense that a business like that would close during the pandemic.

https://www.tastewineco.com/pages/social-events

Thanks for the note Jay. I opened a 2017 MdT a couple weeks ago and thought it was one of the better young Chablis I've ever had. If you have some of those, I'd think about giving it a try. While young, it's completely thrilling right now. Thank you Matt! I always appreciate some good enabling cham...

Long gone. The oldest purchase I still have is a 1995 Poujeaux I bought at Garnet Wines back in the day.

In honor of Mike P. I opened the village wine about an hour after taking delivery. ripe melony slate. Citrussy sea foam on the nose. Medium length finish tails off with grace and style. So friendly and delicious that I may have a hard time putting the 1er crus away to age without trying at least one...

Ramon C wrote: ↑February 23rd, 2021, 4:35 pmBalut!

Glad to hear you're well and enjoying such beautiful surroundings.

1. JJ Prum - They keep edging up as I'm aging rather than drinking. 2. Egon Muller - none purchased in the last 5 years but still aging rather than drinking 3. Willi Schaefer - aging and drinking 4 (tied). Selbach Oster & von Schubert - aging and drinking Merkelbach was among my "most purch...

Michael O'Brien wrote: ↑February 22nd, 2021, 11:14 am We have not experienced Goldbelly yet. Our daughter sent us something scheduled to arrive on 12 February. Texas froze. All shipments stopped. Still hasn't arrived. Maybe never will.

Oy. At least you don't need to worry about the ice packs melting.

Too soon?

There are two key issues, both of which tie to SWIMBO, who "the other Jay" knows well. 1. Cleanup, at least some of which ends up being the following morning, takes a lot of time. 2. Keeping all those Berserkers from dying of starvation for 8 hours take a lot of food prep time, and I refu...

Kyle Whitney wrote: ↑February 22nd, 2021, 2:31 am I use them to make ducks.

If I take one out of the refrigerator how long should I expect to have to sit on it?

Getting a duck egg used to require a special trip into NYC to the only Whole Foods which I knew carried them (about 50% of the time until one day they stopped entirely) and which sold them individually. Now my local Asian market carries them most of the time in 6 packs so I'm able to buy them much m...

Jay - if you are generous enough to do this again I suggest you make it easier on yourself by relaxing your rules on doing everything yourself. I have nothing against control freaks (I fell in love with one after all) but if you let other people bring food, especially things that don't need the kitc...

Don't know the level of interest but I would have jumped on this if K&L would ship to NY or NJ:

2018 Wirsching Iphöfer Scheurebe Trocken (dry) Franken
$29.99

Obviously it's all a bit subjective but I would include Drouhin Chambolle and Beaune wines in that category.

Wow, Sokol Blosser. I haven't had one of those in about 25 years. The somm at one of my first visits to the old Lespinasse recommended one of their pinots and I remember enjoying it very much.

Anybody else notice the swipe at 2005 Burgundy? As for vintages, I love the variations. I may buy less or more based on conditions, but I tend to be an annual buyer of the wines I enjoy. I like seeing what happens under different circumstances. "in the case of 2005, never quite developed as an...

Some 2016 Levet Maestria

Honestly, I think this is a great idea and if/once the quality is there would embrace its use happily.

brigcampbell wrote: ↑February 17th, 2021, 1:48 pm I know a noodle guy...

He'll just tell us we aren't managing our risks appropriately.

Who doesn't love Rockland Bakery Challah - that could be a meal on its own! They have a lot of good bread but the challah has always been my favorite. Looking forward to post-vaccine when I'm not scared to go back there. I also have an idea or two for a possible Bfest in NYC but don't know if lack ...

Who doesn't love Rockland Bakery Challah - that could be a meal on its own! They have a lot of good bread but the challah has always been my favorite. Looking forward to post-vaccine when I'm not scared to go back there. I also have an idea or two for a possible Bfest in NYC but don't know if lack ...

I’m not fond of the texture that sous vide conveys to high quality meats. This. I like sous vide to make tougher cuts tender. Chicken is hit or miss for me too, have had sous vide chicken breast that is just weird texturally. Agree for tenderness! Our local super market (Raley’s) carries choice gra...

Barry L i p t o n wrote: ↑February 14th, 2021, 8:18 am They actually improved the bagels at R&D per recent reports ...

I shudder to think what they might have been like before...

I'm guessing this was from Goldbelly, but maybe not. It was. I was using my Amex credit which has a minimum purchase of $100 so a separate Essa Bagel order of $100 worth of bagels seemed like a bad idea. So I tried R&Ds. And I'm glad I did or I would never have known how good the bialys were.

J a y H a c k wrote: ↑February 12th, 2021, 8:02 pm Restaurant Depot! I saw one last week.

It looks like you have to be a business to shop there? and can't order on line until you've been to a store at least once?

From Russ & Daughters I got: Thoroughly mediocre bagels Incredibly delicious bialys, perhaps the best I've ever had Entirely adequate scallion cream cheese Entirely meh matzoh ball soup. Not as horrible as the Katz's soup (which should be banned under the Geneva convention) but tasteless and a w...

6 bottles of Duplessis. I lost my resistance before the deadline.

Siun o'Connell wrote: ↑February 12th, 2021, 8:07 am Great British Menu eh?

Further research indicates that hogget is often known as yearling lamb in the US. But I can't find that either.

Oh, and now I only drink my coffee black. The idea of putting milk in my coffee, well, that is almost as unappealing as wanting oak in my wine. [wink.gif] My rule of thumb here is that milk/cream additions should be inversely proportional to the quality of the coffee. It's criminal to add milk to a...

ybarselah wrote: ↑February 11th, 2021, 6:59 pm i'd reach out to kinderhook farm. if they don't, they will likely know. across the board, i find their stuff to be amazing.

Looks like they sometimes carry it but are sold out.

I was watching a British cooking show and the chefs were going on about hogget (sheep of an age between lamb and mutton).

Now I'd like to try it. Anyone have a good mail order source?

Thanks!

Yao C wrote: ↑February 11th, 2021, 6:09 pm Don't forget Jadot's Corton Charlemagne, which is domaine and now under DIAM

That's great news. I had completely given up on Jadot whites. Is the same true for all their whites?

1 bottle of 2017 Xavier Gerard Cote Rotie

I didn't like the 2015 but wanted to give them another chance.

For many years my rule of thumb has been sometimes decant red Burgundy but always decant white Burgundy.

Another thing to try (if only to check off your list) is a good Muscadet like one of the Ollivier or Luneau Papin wines. I love the minerality.

I am also wowed by good gruner with 10+ years but that's hard to find without aging it yourself.

Maybe a simple pork dish? Pork shoulder or pork chops, not highly seasoned.

Anyway, have a backup bottle on hand. I don't know about the 2011 but the 2008 has a high incidence of premox. But if it's good it should be fantastic.

All of this talk of pastrami has me now craving a Katz' Deli Pastrami sandwich. Unfortunately I'll have to settle for a lower quality equivalent in the Bay Area. Or you can order their pastrami online. Just don't get anything other than pastrami, rye bread, pickles and/or mustard. Thanks for the ti...

Craig G wrote: ↑February 5th, 2021, 9:14 pm What is this “Super Bowl” you speak of?

From what I have been able to determine from keen observation and deduction it is some sort of religious festival where the devotees are forbidden to go out to stores. An excellent time for grocery shopping.

Adam Mintz wrote: ↑February 5th, 2021, 1:41 pm All of this talk of pastrami has me now craving a Katz' Deli Pastrami sandwich. Unfortunately I'll have to settle for a lower quality equivalent in the Bay Area.

Or you can order their pastrami online. Just don't get anything other than pastrami, rye bread, pickles and/or mustard.

I understand that Cel-Ray is the ultratraditional drink with pastrami but at the risk of being excommunicated from all New York Jews, I will say that celery soda is one of the worst ideas ever known to men. Go back to cream soda, as others have said, Dr. Browne for preference. But really beer and p...

Please don’t... I think it would mess with the higher fat content. Agree w Michael. Yeah, I wouldn't either. Morgan Ranch didn't recommend it so that was good enough for me. I agree with Michael, Nola, and Pat. While I'm generally a big fan of sous vide cooking I don't think it handles the higher f...

Dale Williams wrote: ↑February 5th, 2021, 11:45 am I like the Keen's mutton chops, but I think they're actually lamb- not spring lamb, so a bit gamey but not really mutton either. It's basically a pair of loin chops. I've had at Bordeaux and N Rhone dinners and it's a fine match.

Dale beat me to it.

What he said.

I think I will get the Egg to about 650 degrees, put on a fire retardant suit so my hair is not singed by the blow back like it was last time (cost me half of my beard!); grill for 1-2 minutes on each side, and then put in an iron fry pan in the Egg with all the dampers shut down so that it roasts ...

Correct Adam. I have a friend or two with same, but I just don't travel across the border enough for it to be worth my while. Limits are 2 bottles per 24 hours out of Canada. For a Canadian to have storage in the US make any sense you really need to travel back & forth several times/ year or be...

A nice Tavel rose is a good idea.

Not the time to break out your LdH or Cotat.

+1 on Dr. Browns and on Champagne but if they're out...

How about a Spatlese or even Auslese with good acidity?

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