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

Thanks David, Any idea how the 2012 is doing these days? I have a bunch of that.

Funny that it was side-by-side with Voge, and you preferred it to the Xavier, the former being a wine that is generally more ripe and polished than what I want in Northern Rhone syrah. I have not had the 13, however. Have you had the 13 Xavier? I suspect vintage had a lot to do with it. This was my...

January - purchased 9, consumed 7 Beginning: 644 Goal: 600 Current 628 This might not look like success but I take solace in not having bought a single bottle of wine on BDay despite multiple temptations. And all 9 purchases were "special circumstances". Some Drouhin I agreed to purchase from a fri...

Sorry if im using words incorrectly, never done that before !! Im opening a big 16 cab that i know will take some time to open up to be drinkable. Now i know a lot of people would say thats a bad idea but i love young wines and i have multiple bottles and i want to understand the wine young so i ca...

Anyone has experience with Joseph Drouhin Clos des Chenes ? Tiny plot of only 0.25 Ha, so not much wine around. But I would think Drouhin’s house style would be perfect for Volnay. There is quite a lot of variation within Clos des Chenes, in so far as some of it, towards Monthélie, is quite windy a...

"91Robert M. Parker Jr.
..aged in 100% new oak, with fabulous ripeness and richness, as well as an amazingly long, opulent, fleshy finish. The wine is immensely seductive and full bodied."

Just my palate of course...

Watching a video old man De Montille dancing around a restaurant joyful that terrorists had destroyed the World Trade Centers on 9/11, because we deserved it, put me off this producer forever. The D'Angerville and Pousse d'Or wines are extra beautiful. I remember reading about his comments after 9/...

PCLIN wrote: ↑
February 13th, 2019, 1:05 am
Anyone has experience with Joseph Drouhin Clos des Chenes ? Tiny plot of only 0.25 Ha, so not much wine around. But I would think Drouhin’s house style would be perfect for Volnay.

Haven't had it in ages but I loved several late '90s bottles I tried on release.

Recorking would not be a true comparison. I have wines finished with DIAM back to the 2008 vintage in my cellar. So far so good. that's encouraging. I've had only good experiences with diam but a friend did report to me that a producer he visited had been experimenting with them and claimed his win...

Love the recipe. It's my standard for roast chicken (though I skip the bread salad).

I would try both Alpine wines - Pinot and Chard. They are the prototypical Rhys wines. This is very palate dependent. While I dropped off the list years ago (due to trying to reduce my wine buying) the Alpine Pinot was consistently my least favorite. Always loved the Horseshoe. Though reading the d...

Hum! Don't know that plantation, Jay. What makes it stand out for you? Depending on answer, I might try to get my trusted source here in Toronto to try to source it...I'm sure she'd be able to... It has a lovely delicate smooth palate with rich undertones. I'm sure there are many just as good but I...

In case anyone is interested my favorite 2nd flush Darjeeling is back in stock at teagschwender:

https://shop.tgtea.com/store/search.asp?keyword=phuguri*

The site doesn't show it but this is the second flush FTGFOP1

Lopez de Heredia rosado. Barely any of the most recent vintage (2008) came into the Seattle area. my usual local retail source couldn't get any (even though I buy a bunch of RLdH through him). Finally found a different source who got all of 1 case. One bottle per person limit. Michael How much was ...

What about Racines? I've heard the new chef has been killing it and we all know the wine list is fantastic. I'm also a fan of Frenchette and Augustine as well. But Racines is right down the street from CSW. I don't think Racines is open for lunch? I know it has been talked about. They've talked abo...

B Thorne wrote: ↑
February 10th, 2019, 5:46 pm
Why would they even do this? Seems strange. Maybe im missing something.

remember, part of deBlasio's platform when he ran for mayor was to ban carriage horses. thankfully he failed, hopefully this will fail as well.

Tom G l a s g o w wrote: ↑
February 9th, 2019, 7:08 am

D@vid Bu3ker wrote: ↑
February 9th, 2019, 6:46 am
$1000+ a bottle, minuscule production...

Yep, that’s a wine to focus on.
Rarer even than an LV handbag.

At least it tastes better.

I am sqrt(-1) on this Imagine that... Well played. 2006 sucks in Germany for Trocken Riesling However Keller did best of all in this discipline The 2006 G Max is great, but not 2000$ great. Actually the Morstein is better, IMO The amazing 2006 Morstein GG sent me on a quest to buy their Morstein GG...

Joshua Kates wrote: ↑
February 5th, 2019, 1:29 pm
Picked up an '86 Laberdolive Bas-Armagnac when in NYC December. Not cheap, but the extreme age intersects with the extreme rusticity in a wonderful way.

I love the vintage Laberdolives.

Please tell me you don’t add mayo to your tuna salad. I despise tuna salad. No I don’t unless it homemade mayo from my EVOO, normally it’s tuna, a small amount of finely diced onion and celery like a tsp each, EVOO, salt and pepper. I do love a toasted baguette half with a layer of homemade mayo or...

For me the greatest white wines are just as great as the greatest reds. If not more so.

Not that I'd pay $2K for any bottle of wine unless I win the lottery...

Thanks again Nola!

Since I got such great response to my olive oil question I'll also ask for "best uses" on the white tuna and the ventresca.

My first thought is to simply serve as is or perhaps with some of the olive oil?

Just got this email warning URGENT ACTION NEEDED! NYC Council Member Carlina Rivera has introduced a bill (Intro. 1378) that would ban the sale of foie gras in New York City. This bill unfairly targets well regulated, USDA inspected family farms; limits food choice for New Yorkers; and endangers the...

'00, '04, and '08 Bourg did not drink at same good level as their Poyeux counterpart when drank within 10 years of vintage. However, I expect the Bourg to be better than the Poyeux (even as great as the Poyeux will likely turn out to be) with 20+ years of cellar time. My small sample experience is ...

Alan Rath wrote: ↑
February 7th, 2019, 10:45 am
Jump on all the 10s you can get, in particular Poyeux. Bourg was not nearly as interesting in 10 when I tasted them side by side.

almost always the case.

Young CVNE is pretty oaky these days (since the mid-90s) so that might depend on the palate preferences of the people in the competition.

David Glasser wrote: ↑
February 2nd, 2019, 4:57 am
Your problem is crystal clear. It stems from your base instinct to bowl everyone over. No amount of polishing will restore your spotless reputation until you shatter that obsession. You can do it, the glass is half full, but your head may swirl in the process.

Rim shot.

I opened my only bottle of that 1993 O. Raffault at sfJoe's wake some years ago. Liked it a lot but it didn't convince me to move my chenin buying away from the usual suspects. Sounds like a fine dinner though after rereading I'm pretty sure my original assumption that Brad K meant Brad Kane (who be...

It's only fair that milllenials should ruin wine, I seem to recall articles claiming the same for each of the previous generations as well. They deserve their chance. Meanwhile, put paid to any notion that baby boomers were monolithically lucky in their birth time. As a late boomer who graduated int...

Thanks Nola and Dave!

The 21 is one of my all time favorite Equipo Navazos wines. I still have one left. Happy to read about others enjoying these and your experience with leaving open. Thanks! Yes, these wines are wonderfully complex and I am enjoying a glass every week or so as I enjoy it...it's just as complex, not q...

Sh@n A wrote: ↑
February 1st, 2019, 11:29 am
2000 Pontet-Canet easily secured WOTN

What was the competition?

Jim Anderson wrote: ↑
February 1st, 2019, 12:07 pm
I forwarded this to one of the many millennials that works for me. He is the most classic millennial of the bunch. This was his response:

"As a fellow Avocado Toast connoisseur, ...

Poor guy, he'll never be able to buy a house.

Typically, no. But I'm always happy to be pleasantly surprised. And this wasn't bad though much more interesting on the nose than on the palate. Wouldn't be the first time that a wine which wasn't meant to age turned into something special. Wasn't the first one didn't either. And I've never had any...

The 21 is one of my all time favorite Equipo Navazos wines. I still have one left. Happy to read about others enjoying these and your experience with leaving open. Thanks!

Great thread! I really enjoy the entire line up of Bodegas Hidalgo wines, the Wellington Palo Cortado in particular. When someone asked me at this dinner about good values in sherry the VOS Wellington was the first thing that came to mind. I know at least one board member who will disagree but I li...

Brian Tuite wrote: ↑
January 30th, 2019, 5:19 pm

Jay Miller wrote: ↑
January 29th, 2019, 7:50 am
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Here’s the steak after a reverse sear with some duck fat roasted potatoes and maitake mushrooms.
Gravity defying even!

I still have yet to master having my photos post right side up.

Finally got a chance to type this up. Gonzalez Byass Tio Pepe Fino Seco (a bottle from the 60s or early 70s) Very nice nose, showing a touch old for me. But very interesting to try. B-/B With your experience do you typically find fino sherry or any sherry for this argument positively developing in ...

I have a note on something called something like Laboratory 63 ? Anyone have the complete name on that? I obviously wasn't fixing autocorrect at that point so I have no idea what it really is. Here's what my note ended up as: Vesicular,fireside wine, warming,vivid oil painting of a wine. Vesicular?...

Finally got a chance to type this up. Gonzalez Byass Tio Pepe Fino Seco (a bottle from the 60s or early 70s) Very nice nose, showing a touch old for me. But very interesting to try. B-/B Manzanilla Soldera en Rama Saca de Primavera 2017 Spring bottling Lush, slight fresh grassy nose, a bit light but...

Thanks, I'll give that a try once the oil arrives.

Jeff Vaughan wrote: ↑
January 31st, 2019, 9:22 am
I use it on salads/dressings, pasta, bread dipping, on my eggs at breakfast, veggies, drizzled on smoked salmon.

On eggs? This caught my eye as something I never thought to try. Do you just drizzle it over a sunny side up?

'91 is indeed a superb vintage of Musar and along with the '99 perhaps the best Musar vintage in the '90s. What about '95? As much as I love '99, I think '95 is better. It's been a while since I've had one, though, and they are definitely different styles. I love it though unlike the '99 I think it...

Haven't those durn millenials gotten off my lawn yet? Grr, well I'll just wait them out. That's sure to work. anyway, I certainly wasn't spending the equivalent of $40+ for a bottle of wine on any regular sort of basis until I was well into my late 40s (I did buy some 1985 Bordeaux futures when I wa...

What do all of you use the olive oil for? I usually go through about one bottle of good olive oil a year (as opposed for stuff used for sauteeing) so I'm having trouble figuring out what to do with 6 other than to use as gifts.

Borough Market is quite the wonderland for food. Drop into Neal's Yard Dairy to buy some farmhouse British and Irish cheese with top quality bread, butter and relish for a simple dinner-a-deux once you get tired of eating out. Make sure you wet your whistle with a quick pint at one of the Borough p...

If the weather was 30 degrees warmer...

I'll add that if you have the option of attending tastings that would be the best way to find out what producers, vintages, etc. you prefer (or whether you even like the stuff at all).

There are a wide variety of styles in Burgundy. Not everyone likes the same producers.

I'll check to see if "The Restaurant at the end of the Universe" allows BYO! The first ten million years of waiting for the Prum offline were the worst. The second ten million years, they were the worst too. The third ten million years I didn't enjoy at all. After that, I went into a bit of a decli...

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