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

T. Altmayer wrote: ↑
September 11th, 2020, 5:50 pm
Second on the Massican recommendation, best SB I’ve tasted in a long time. While the winery does not make cab, the owner/winemaker is also the winemaker at Larkmead if that is somehow relevant.

^this. Dan is an easy person to support. Wine is excellent.

Had a 2018 Goodfellow berserker chard that was very young. Good stuffing but I’ll be leaving my others for 2 years minimum. Serious wine.

2019 Roilette - Fleurie - normal and tardive 2019 Bouland Morgon Corcelette Curious to try and compare the 2018 versions, which I liked a lot - to quote the Wine Advocate on the Roilette Fleurie: " If the gourmand generosity and wealth of fruit of 2018 will win the domaine new friends, then the fra...

picked up some of the heritage in each offer

My wife has gradually moved from drinking my wines to preferring cheap Pinot (anything in the $7-$18 range at Costco has a high chance of being a "hit" with her). It's a mixed blessing, as it means that in the rare cases I am just totally in love with a wine, I don't have to share...but it also mea...

Nick Gangas wrote: ↑
August 9th, 2020, 7:57 pm
I love the 10 year but my enthusiasm declines as the age statement increases. I do have a bottle of the 12 year aged in sauternes barrels. A delicious one off.

This

Baudry Brigade made me laugh. I’d agree this is still pretty young and would definitely benefit from significant air

2012 Guion Prestige - love cheap wines that can age like this

Recently had the 2019 Domaine du Carrou which i thought was a nice value for ~$20

Riedel's feel like paperweights compared to GV, GGG and Zalto.

Just received mine on Saturday and drank through some rose and Chianti. Very nice, with a sturdier feel than my GGGs. I think I still prefer the GGGs by a hair but it’s hard to beat the QPR and the service was spot on.

thanks for the note...have a few of the 17s but haven't touched one yet.

I definitely DO NOT need more glasses just ordered 8 of these

Followed the recipe to a T and it was a hit....will try one of the variations mentioned here next.

i buy a handful of these to have around but these never make it to age 3

Not directly to the OP, but it struck me as funny enough to repeat on this thread. We're going to Cape May Point next week with my in-laws (everyone has had a COVID test in the last week, all negative) and my husband is making his packing list. It includes, among many other things: - a chef's blow ...

2014 Yvon Métras Beaujolais - France, Burgundy, Beaujolais (8/16/2018) Metras wines can be a bit funky. A crapshoot some might say. They can bretty, seemingly dirty wines. They can also show varying degrees of those attributes with bright, crunchy and pure fruit. You need to let them breathe a litt...

2014 Yvon Métras Beaujolais - France, Burgundy, Beaujolais (8/16/2018) Metras wines can be a bit funky. A crapshoot some might say. They can bretty, seemingly dirty wines. They can also show varying degrees of those attributes with bright, crunchy and pure fruit. You need to let them breathe a litt...

Robert.A.Jr. wrote: ↑
July 20th, 2020, 6:46 pm

Howard Cooper wrote: ↑
July 20th, 2020, 6:43 pm
I have a bit of 2009 and 2012 Grezeaux. Which would you drink now?
Either. If you only have one of each, I might hold a few, or at least try the 09. I had a 10 recently, and that’s a more structured vintage, and it was excellent.

Drank a 10 last weekend and loved it as well

I made Flannery hangers on the new bge today (reverse sear on the bge at 250-275) as its still being broken in and finished on the stove top cast iron; they turned out a bit overdone more medium+ as it cooked much faster than I thought it would on the bge; in 20-25 minutes at that temp they were at...

I made Flannery hangers on the new bge today (reverse sear on the bge at 250-275) as its still being broken in and finished on the stove top cast iron; they turned out a bit overdone more medium+ as it cooked much faster than I thought it would on the bge; in 20-25 minutes at that temp they were at...

going to make this tomorrow or sunday. have a boatload of pesto, parsley and mint that needs to be pruned....thanks for sharing

great to hear david, thank you

+1 to Blake, while I love my Zalto Universals, for Burgundy, I prefer Sophienwald's red glasses. I'm happy to see at least one other is familiar with the Sophenwald stems. They are a pure pleasure to use and perform beautifully. The Grand Cru champagne glasses are the best of all. We use GGG and th...

cjsavino wrote: ↑
June 27th, 2020, 6:06 pm

Mel Hill wrote: ↑
June 27th, 2020, 12:25 pm
B11EA6CA-2F39-4419-9727-7B6F9DDBCF25.jpeg

Saw these today at Costco in Denver burbs.

Never cooked a thing this thin or with that much fat.
Thinking let it get to room temperature and sear like foie gras in a blazing hot pan

Yes, just enough to warm the fat through

do these wines age well or primarily enjoyed in their youth? If by age well you mean improve over a long period, then no, not really, though they don't fade quickly or anything. I'm happily drinking the 2011 Rara Avis from Raul Perez. Of course that's an oxidative style, so a little different. The ...

i've used

500gr 00 flour
325gr water (65% hydration)
10gr salt
3gr active dry yeast

do these wines age well or primarily enjoyed in their youth?

really great rose for $20 delivered during COVID

Adam Frisch wrote: ↑
June 3rd, 2020, 2:05 pm
Been wanting to try Massican for ages, thanks for note.

Get some. Great wines and Dan is an easy person to support.

exactly right Neal...the envoyer price is actually a steal. that's it for me.

just looked at wine searcher....even more shocking

2016 Flaccianello..................$180! Wow.

buy a case and it's below $30 per

dont know that it's the 'best', but these are great and the price is reasonable....use them all the time

https://www.glencairnwhiskyglass.com/

Andrew Kotowski wrote: ↑
May 17th, 2020, 9:08 am
Realized I posted in the Flannery thread, but not here

steak looks nice as usual. what kind of cutting board do you have?

a roast of that size will also hold temp for an hour covered on the counter

easily a mixed case purchase for me every release.....

Something really refreshing about a dirty hoe (hoegarden with a splash of the framboise).

Vittoria was EXCELLENT and thank you for the recommendation. It was actually more closed up in Savannah than I expected, especially dinner options for takeout.

I’ve had this in my hands no less than 10 times in the past few months. Happy to sit on them.

Chris Freemott wrote: ↑
May 6th, 2020, 6:14 am
How a glass is blown can be seen on our Corp site www.grasslglass.com

Very cool, thanks for sharing

Thank you. Looks like many of the higher end restaurants are still closed which is to be expected and probably not looking to take out fine dining.

Will check out zunzis and vinnies.

checking in on this old thread to see if anyone has recommended restaurants to check out for take out? obviously each restaurant has a different scenario given COVID, but curious if there are any updates on recent excellent spots?

How long can you store flour before it goes bad? I know I have used expired flour and not really noticed it, till moths come flying out. From a Kenji article in NYT https://www.nytimes.com/article/expiration-dates-coronavirus.html White flour is almost certainly fine to use, no matter its age. Whol...

ChrisJames wrote: ↑
April 28th, 2020, 5:56 pm
Our Riedels now look and feel like something people suffered through in the 20th century.

It's hard to go back once you've held any of the hand-blown glassware (GGG, zalto, etc.)

Bookmarked, thank you. I appreciate the insight. I've always followed pretty regimented recipes that turn out fine, but I'd like to continue learning more about the process so I can make my own adaptations down the line.

Not exactly equivilant but I have been extremely happy with D'Artagnan's Green Circle Chicken. ordered the 6 chicken special for $120 but the shipping was over $50 so I deleted the order. Each time those stupid shipping costs keep me from completing the order. +1 This still hasn't shipped. Reached ...

gonna cross post this with Goodfellow wines, but working on the 2017 Berserker Cuvee in celebration of the 2018s shipping! This is a delicious wine. One of the CT notes mentions it is very Gevrey and I agree with that. its bright red ripe fruits, spice, vibrant, and floral. This is night two on thi...

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