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

Drouhin as of 2018 are still not using Diam. Am amazed at the conversion rate of those adopting it though. Even some producers that have been longtime screwcap users/advocates are starting to bottle some of their wines in diam for more linear cellar development, which I like. Agree a list would be v...

Kent Comley wrote: ↑January 14th, 2021, 6:25 pm but my favourite is Dujac Malconsorts, but probably now above threshold.

Um yes, Yes it is.

QPR? You mention Berthaut-Gerbert village, but you can get (for now) both her Petit Monts & Suchots for less. Michel Gros is still very well priced given holdings and track record. Confuron-Cotetidot Suchots? Clavalier village La Combe Brulee is under $100 and high quality and worth looking for ...

A buddy hangs an old (cleaned) copper coin (can't recall the country of origin, but it is old) via string hung from a pencil into his decanter whenever he comes across something a bit too reductive to be enjoyed. He swears it cleans it up within 30-40 minutes. I know there's a chemical reaction that...

The Parent is a 20+ year wine. 15 if you want.
The Chavy village needs 5-7, or open immediately if you can't wait.

*Edit - I'm referring to dates from vintage, not from today.

Sorry to read this as I have a 1/2 case I haven't touched. This was the VERY last bordeaux I bought. The last of the '05's for the cellar, got these for a good price in 2008 and haven't purchased a single bottle of bordeaux since. Edit - did buy a single '66 Lynch & '70 Montrose from winebid in ...

Oh my. Tragic. Rest well Frank.

I just ordered a few bottles of '16 Barolo I hadn't seen previously.

I got on a roll & bought a lot in December (& November actually) which showed up over the past few weeks which I'm still trying to find homes for, so I don't really have space. This stupid 'hobby'.

Looks great. Will make this soon. Thanks Martin.

Red Burg is over 40% of my cellar. Next closest is Nebbiolo at under 10%, then everything else is 9% or less.

We're doing Suisse Fondue night, so either a dry sparkling ( Hinterland Les Etoiles or Pierre Peters BdB) or maybe a riesling from Austria. Tomorrow Coq au Vin, so red burgundy (maybe a '07 L'Arlot Suchots as one is standing up). Otherwise, we don't really consider tonight anything special, so don't...

Hi Luc. Wine Online carries Lafon semi-regularly. Not sure if they have the rights, or just get it from other sources. You could ask Sam there as he seems to be taking over the premium side of their offerings. Depending on the quantity you're looking for - you could explore the importers in Quebec o...

... the big blinking light is Beaujolais. I simply don’t know enough about global wine economics to know how likely that is, but that’d be my best guess. I agree with both parts of this — bojo checks all of the boxes, but that doesn’t mean it will actually get pricer (though prices for the top cuve...

Interesting that I've seen more than 1 post in the past few days in regards to how well some better '13's are showing. Saw a post from Moray Tawse with his own Mazis and Daniel Johnnes mentions how vibrant '13's are showing. May have to dig one out and try something. Have a number of LeMoine '13's c...

Just to bring this full circle. I decided to open another last night. Poured myself 1 glass and quickly decanted the rest into smaller bottles.
It was great. No hint of anything wrong and I was looking for it.

Maybe something unclean got in the 1st bottle or on the cork, just prior to bottling.

Thanks Brian. I bought a few Melchor's years ago and still have a few from '98, '99 & '01. Buried somewhere deep (I know where, just don't get to that rack often). I suppose I should pull one or two to check on them. The little I've heard is they purportedly don't evolve as much as many other ca...

Interesting. I was just thinking I should finally get some again. Haven't had any in our Bosch for years now that the pucks apparently contain something similar. Now that I use it for my Zalto's I notice some "residue" on the bowls after a wash. Thought I should add some specifically for c...

Thanks all. The unicorn folks in Nantucket appear to be having delays in the supply chain. Really hard to find in Canada too. It would have ticked all the boxes, apart from style. Bisetti look lovely, but I do like to adjust the grind as needed. Despite Astrid's post, I'm likely going to go with a p...

Looking to replace my 12" Miu walnut pepper mill which is now over 20 years old and I think the grinder is wearing a bit. Just not as efficient as it should be. Was looking at a similar Peugeot model (I like the classic lacquer paris style), but thought I should ask if anyone has an opinion. I'...

Apart from Jura, that is oddly spot on.
Pretty funny.

Kind of just sounds like dolcetto to me, but I’m not fond of the variety. Are you experienced with the grape? No, I don't drink that much at all. I tend to stick to Nebbiolo, with only the very occasional Barbera or Dolcetto. If it was only the prickly-ness I wouldn't have commented. It was the res...

Wondering if anyone else has opened one of these? I opened one last night for our beef shank sauce over pappardelle and while drinkable with some expressive crunchy red cherry, I also found some odd notes on the wine. Immediately I assumed it had been acidified given the prickly mouthfeel. Started s...

I'd open the '04 as well.

Bought a wood case from the cantina 4-5 years ago mixed with '01, '04 & '06 Tetti di Neive. Opened 1 each of '01 & '04 in 2018. The '04 was in a good spot and frankly delicious to drink now and was a huge surprise of an evening of several Barolo & Barbaresco at an Italian (Northern) rest...

Apart from the Volnay's above, just picked up some Drouhin P.M. to maintain a vert. That's likely it.

Thanks for doing this guys. Good stuff covered. Shout out to Jerry Hey for throwing shade to all with his wall of hit records. & Charlie for his empty bed. Ok ok So my guest room is my office right now and my dog loves to sleep on the bed when I'm in the room, so instead of him sleeping on the ...

Thanks for doing this guys. Good stuff covered.

Shout out to Jerry Hey for throwing shade to all with his wall of hit records.
& Charlie for his empty bed.

Re: AMA - William Kelley edition - 12/09/2020 5:30PST Bumping for Dennis.

Bumping for Dennis.

I did dry March/ April/ May this year thanks to radiation treatment and related subsequent loss of taste (thankfully temporary).
I think I'm ok to pass on this.

I have some 1999 and 2001 Rossignol-Trapet Chambertin that are still too young. But the same '02's have just been consistently delicious almost their entire lives. Been lucky enough to sample several over the past 15 years. Still have 2 of each '01 & '02. Couldn't find them in our market after ...

Apart from aesthetics (c-hatch grill marks), if you want some sort of maillard crust (which I think most do), I believe the goal should be as close to burned as possible without being burned, so dark brown. I know some folks love black & blue, but apart from possible negative health concerns, im...

Charlie's prediction of not passing 100 attendees surprises me. I could see some conflicts for the west coast majority, but I'd think 7:30 central & 8:30 est midweek would pull in a lot of members. I don't think I have any questions, but hope to watch.

Like what Amelie is doing with her now considerable (16ha) holdings, especially the Gerbet VR side.
Thanks.

Largely avoiding. Picking up just a few lesser (read cooler) sites. I think I'm at or close to having enough red burgundy now that I no longer need to chase wines from warmer / solar ++ vintages. I did buy some Fremiets and passed on the same producers Caillerets & Champans due to profile. I'm l...

Tim, from memory it is as Jim says - I believe sliced from the round, but I do remember that the slice direction is important. With the grain, not through the grain as some might. My MIL insists the tissue/ sinew strands need to be intact before cooking to keep it wrapped up nicely. I haven't tested...

Nice Martin. Have made Rouladen 2-3 times ourselves at home, but my mother in law makes a much better version that we get to enjoy once or twice a year, often with home made spaetzle for the gravy. The secret to the perfection of this meal is getting the correct cut of beef, & the pickle of cour...

You need a winter rig (and able bodied helper).
Good luck.

Had this happen a few times, but thankfully pre-covid. Used to have wine delivered exclusively to my office thanks to a receptionist always being there and rarely being at home during the day. That changed as I started working from home more often and while I could keep deliveries at my office for a...

Been on CT for 15 years and had no idea this existed. Guess I stick to my lanes.
Thanks.

Overthinking.
Unless your floors are made of steel sheeting & do laundry for hours each day, I can't see vibration being any concern.
Unless you keep your laundry room at an unusually higher temp than the rest of your home, the same.

Bought a 3.5 lb cryovac boneless waygu ribeye (packed on 11/21, with a best before of 12/24). Plan changed and now won't use it until 12/18 or 12/19. Would you keep it in the fridge still vacpac'd for the next month or freeze it for now?

Nice note David & glad it is drinking well. I see so much swing about better '01 Cote de Nuits wines. Some shining, others disappointing. For me it's one of those vintages that's hard to get a handle on where it is. '06 is a bit the same for me.

Not many posts here reflect a '14 PYCM being showed up, but Drouhin Monty - Very nice, lucky you.

Nice looking pie Chris. Learning curve on these appears to be pretty quick. I haven't burned a pie in ages, unless I raise it up on the peel to finish the top and hold it there for more than a few seconds or so. It must be super hot in those top few inches of space near the ceiling of it

Happy birthday Owlman.

Sebastian, are your descriptors of rustic, simple & harsh based on Savigny les Beaune in general? Pavelot? Pavelot Dominode? or the 2011 above? Would like to hear what you've experienced, as the same could be said for many many regarded producers up & down the Cote D'Or at certain bottle ages.

Kris, so are the '05's & '10's. Even the '02 is a bit reticent.

1st from a case - Immediately split this off into a 375ml bottle under screwcap, so we can revisit in a few weeks Despite being a both a huge Pavelot & Dominode fan, I wasn't actually expecting too much from this given the vintage and being what is often an awkward age. I expected I'd need to co...

Next step is installing a tiny submersible pump at the base with a spigot up the middle so it can continously pump over while you drink. #pumpglass #fountainglass #classyglassy

I'm not attempting to be argumentative, but your comments about "rare quality" and the meursault coming along every vintage, now has me curious. Maybe someone that knows yields & production #'s better can assist? Bouchard's perrieres holding is about 1.2 ha - what does that produce? 30...

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