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

G. Bienstock

86 Gruaud Larose was opened several hour in advance, and the Cordier funk was apparent. One of the very top 86's and drinking really well now with density and smooth texture. The charcoal grilled and fruit wood chip smoked lamb chops with North African spice rub were a perfect pairing. Funkalicous g...

G. Bienstock

2012 Walter Scott Vojtilla Chardonnay. Superb and Burgundy like, more nutty than mineral at this stage. Drink now.

G. Bienstock

A recent 95 was even better than a 96

G. Bienstock

375's in Nevada for 8.99. Drinking a nice 01 Meritage now, also picked up 02 Cab and 07 Cab Franc.

G. Bienstock

In contrast to Alan R's bottle of 2011 Horseshoe Chardonnay, a bottle I opened last week was advanced in color and character and heading down hill fast. Nothing like a fine bottle opened last year. Very disappointing.

G. Bienstock

Picked up a 2007 Petit Verdot.

G. Bienstock

Count me as a fan of PB, there are fine examples in Oregon and California.

G. Bienstock

2006 Dehlinger RRV Cab. Drinking very well now.

G. Bienstock

I should mention the bouquet was full of roses. Very pretty.

G. Bienstock

Another 2010 stunner last night. Almost Volnay like.

G. Bienstock

Reno clocking in at #76. Good pie there.

G. Bienstock

I have always like this wine. Glad it performed well.

G. Bienstock

G. Bienstock wrote: ↑
July 18th, 2015, 8:01 pm
1995 Bussia Soprana Mosconi Barolo. A little better than the last bottle, a $10 score and I need to get more.

Another one tonight with NY strip and truffle topping. Really good!

G. Bienstock

Tulocay Haynes PN is a gem.

G. Bienstock

Hello, send me a PM

G. Bienstock

Thanks for the update. When I was ITB we tasted the CM at a meeting and I promptly bought some.

G. Bienstock

Yes, I heard the suitcase story.

G. Bienstock

When Pisoni came to our sales meeting in 04 it was very amusing! He was mute on certain vines origin.

G. Bienstock

Goldtröpfchen, ja!

G. Bienstock

Mitch, do you add a liquid when the ribs are foiled? I don't now. I played around with all the things you see on TV and read on BBQ-brethren.com and I have found that for ME, simply sprinkling on some finishing rub and wrapping is all you need. I found that adding liquid parkay besides being disgus...

G. Bienstock

I do not add liquid, the risk is getting a mushy texture my friend calls rib Jello.

Parkay, what are they thinking? No yellow mustard either, just a light coat of veg oil before applying rub. My rub has very little sugar, it is not really needed.

G. Bienstock

An unknown 74 Barolo around 82 while working as a waiter.

G. Bienstock

I bought a couple of cases of GH from 04 on closeout for $18. It never fails to please.

G. Bienstock

At least his taste runs toward the Reserve.

G. Bienstock

You have all mentioned some incredible producers, but if I was on a game show, I would win with a late answer... Dehlinger [/b]! Their Syrahs age like like any great bottling from the Northern Rhone (albeit with more up-front fruit). Those familiar with this producer will back me up. I won’t. I lik...

G. Bienstock

champagne.gif I've had the Mondavi bourbon barrel aged cab several times and found zero notes of bourbon like you'd find in a bba stout or strong ale. My dad buys it by the case so I'm usually drinking that when I visit him. It's not bad or gross wine, but for under $10 per bottle I like it more tha...

G. Bienstock

I tasted 1995 Daniel Rion Vosne-Romanée 1er Cru 'Les Beaux Monts' with Patrice on release. Promptly bought a few bottles and enjoyed all.

G. Bienstock

Still sitting on 06 Alpine Hilsides. An 06 Alpine is in the queue.

G. Bienstock

" In 2016 the estate was targeted by vandals who prevented the winery from processing that year’s grapes. "

G. Bienstock

With regards to recent vintages, this Illuminare from Eldorado County, CA is my favorite. A 2 vineyard blend for complexity.

http://www.illuminarewinery.com/menu-it ... ite-sirah/

G. Bienstock

86 Talbot last year at a Sacramento offline was WOTN.

G. Bienstock

1965 Charles Krug Cab—still kickin! Ripe red fruits don’t exactly explode out of the glass, but come through with some air. A bit of eucalyptus and black truffle on the nose—a cab that could almost be mistaken for an old Pomerol. Relatively short finish but very elegant and held together well (or s...

G. Bienstock

Mondavi Bourbon barrel something red. Would make Bob wretch and puke.

G. Bienstock

I have a couple of untasted 01's. I always struggle with when to open Auslese and what to pair it with. I usually have success pairing Auslesen with parmesan, goat/Humboldt Fog, and/or bleu cheese, depending on how sweet it is. I agree however, that I have a problem with knowing when to open them o...

G. Bienstock

I like DDO.

Burgophiles should seek out Oregon Chardonnay as well as Pinot Noir. The Chardonnays have taken a big step forward in the past decade as vines grow older. Both reward ageing.

G. Bienstock

I have a couple of untasted 01's. I always struggle with when to open Auslese and what to pair it with.

G. Bienstock

That 97 J J Prum sounds like a charm.

G. Bienstock

Walter Scott

G. Bienstock

1999 Monte Bello last week was still tight and tannic.

G. Bienstock

Yellow Tail Sauvignon Blanc is way better than this concoction. Generic perhaps, but varietally correct. I abhored the 16 Elouan.

G. Bienstock

Link to his mailing list for investors.

http://www.silverspringswinery.com/inve ... unity.html

G. Bienstock

His barrels do impart a signature. I haven't opened one in a while but I seem to remember a light mint and a hard to explain but easy to identify character.

G. Bienstock

Trouble with T shirts?

G. Bienstock

Older La Dominique is a treat.

G. Bienstock

I tasted the 09 from bottle on my first trip to Clos Saron, perhaps 5 years ago. I liked it enough to buy 2 bottles. They were carried home in a cooler. I opened the first bottle and drank it over 2 days. Initially there is a funk that takes about 1 hour to dissipate. Then the fruit emerges along wi...

G. Bienstock

Be prepared to invest years if not decades into Vintage Ports. Backfill and maybe cellar a few for later if you are young. Old Port is currently undervalued.

G. Bienstock

Nice moniker.

G. Bienstock

Far beyond going to 12.

G. Bienstock

When I was ITB Ann Claude Leflaive came to our sales meeting and told us the tale of her Batard Montrachet old vines they were going to pull up as they did not look good, I believe due to disease. They started BD and the vines prospered.

G. Bienstock

Aren't BD soils more alive with microbes and worms? Worm poop too.

Happy vines make happy wines.

Search found 2183 matches