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

Brian Gilp

Not sure about wineries. But, I would hope the vineyards have crop insurance that covers the winery not purchasing their fruit. In general crop insurance covers crop loss from listed natural issues. ... This is interesting. So what if a fire was not caused by "natural issues", such as arson or a pe...

Brian Gilp

Petit Verdot generally has small clusters with small dark berries, so high skin to juice ratio makes dark wine. Most have good tannin and acidity. Wines can be quite big but a little less complex than other Bdx varieties. There is a reason it’s generally used for blending and in small percentages as...

Brian Gilp

Guessing answer is NO but do some winery's have insurance for this kind of thing? Not sure about wineries. But, I would hope the vineyards have crop insurance that covers the winery not purchasing their fruit. In general crop insurance covers crop loss from listed natural issues. I don‘t Know how s...

Brian Gilp

I was reading Flawless and he mentioned that there isn't any carryover effect of taint but it can or does cause smaller yields the following year so 2021 should be interesting. I'm curious if anyone will decrease price knowing their grapes have some issues or would they just sell them as normal. Ma...

Brian Gilp

Okay, I was just reacting to your specific question regarding a retailer who can deliver to most states in the US and thought Zachys would fit that description as they ship retail wine nationwide. Why would you think they could not do it? I've never done what you are describing, but would think ask...

Brian Gilp

Drink what you like, not what you think you are supposed to like. If the winemaker/owner is an a$$hole, the wine isn’t worth chasing. Plenty of good wine made by great people. Be willing to give second and even third chances. Sometimes first impressions are wrong. Spend time on what interests you an...

Brian Gilp

I used Cellartracker in the past but deleted my account a few years ago. I haven’t missed it at all. I didn’t find it worth the time it takes to maintain inventory and I don’t take notes on what I drink. That makes it all seem like work that I don’t want to do. I haven’t yet lost track of bottles ev...

Brian Gilp

I don’t drink much SB either but one I do like is Jean Edwards.

Brian Gilp

I had same link issues yesterday but it wasn’t consistent. Sometimes I could click back and hit the link again and it would work correctly. Other times doing so just retuned me back to Wine.com. After the third link that took me to wine.com, I just decided to ignore links.

Brian Gilp

Opened the first of my 2013 Monte Rosso and found it to have too much raisin character. Looking at notes on the same wine, I’m assuming (hoping) that this was an off bottle as it doesn’t seem in line with others’ experiences.

Brian Gilp

Opened a 2005 and a 2009 last night and agree that the 2005 is a wonderful wine with impeccable balance. The 2009 is not as refined or balanced in comparison and just seems a little rougher. The 2009 has more dark fruit and slightly more body and did pair well with the Flannery’s such that my wife f...

Brian Gilp

Arnoux-Lachaux Clos de Vougeot last night was good to very good but probably better in a few years. Darker fruit than expected with the hallmark acidity of the vintage but just seemed to be lacking something that would make it special.

Brian Gilp

"two cloves of garlic? Don't mind if i add 8" - my general motto I remember the day I learned this. In college cooking for some friends. Misread mom’s recipe that called for one clove of garlic and used one head. Turned out way better than mom ever made it. I'm curious - do you remember what you ma...

Brian Gilp

There are very few recipes on Earth calling for two cloves of garlic that are actually good with only two cloves. "two cloves of garlic? Don't mind if i add 8" - my general motto I remember the day I learned this. In college cooking for some friends. Misread mom’s recipe that called for one clove o...

Brian Gilp

Thanks to everyone. I have never been fond of carbonara but my wife loves it and therefore she always ended up cooking it. I showed her this thread and I don’t know which recipe or recommendations she used but the improvement was amazing and now I’m craving carbonara.

Brian Gilp

Thanks. I think I have one or two of these left. Is Jim still making wine? I just did a quick web search and his web site didn’t come up.

Brian Gilp

I can taste it and I hate it. And it makes me feel like crap hours later. Even after a glass or two I get a particular type of semi-hangover feeling. Wretched stuff. Sometimes I wonder about this ... Mega Purple being a hangover catalyst ... I drink a lot of Napa cabs and sometimes I end up with ju...

Brian Gilp

I have read this thread and others. Aside from recommendations for wineries to visit, there is not a lot of detail. I'd be interested to hear about individual wines. Twenty years ago it was strictly white grapes and a lot of sweet wines. The best quality dry wines were rieslings. I would hope there...

Brian Gilp

I plan to be in the FLX region in mid-October for a short time. I was there 20 years ago and I'd like to see how things have changed. I will go back to Dr. Frank for sure, but I'd like to try some place that is new and different. Looking for decent wine and a good tasting experience. Previous posts...

Brian Gilp

Is there a difference between a dry brine and a rub? Length of contact before cooking? Not sure of any official difference. I think of a dry rub as just salt or a salt heavy seasoning applied prior to cooking, generally many hours up to a few days. I think of rubs as seasonings that may include sal...

Brian Gilp

Really interestingly replies. I’m not a cook, so to me knives are utilitarian. Either they cut well or they don’t . Plus, I’ve never known food to taste different depending on the knife used to prepare it. So, pragmatically the availability of different knives are simply a matter of convenience. Do...

Brian Gilp

Can’t answer any of your questions but I have eliminated any sugar from my pork chop brine and don’t notice any negative impact. Pork chops are the only thing that I still consistently wet brine as I have gone to dry brining most things these days and generally don’t add sugar to dry brine either.

Brian Gilp

I don't personally love Linden because they are pretentious and exclusionary and I don't like tasting at places where I literally have to hear someone say "we don't want *those kinds of people* here". That said, the wines are good, and Jim Law has been a very important part of improving the quality...

Brian Gilp

I usually do three hours and then check. Often I pull them at that point as I don’t like them dried out. For a gas grill, you might want to get a smoker box to get a little smoke on them. I’ve never used one before but I just picked one up for less than $10 to take to the rental house this year to s...

Brian Gilp

I don't personally love Linden because they are pretentious and exclusionary and I don't like tasting at places where I literally have to hear someone say "we don't want *those kinds of people* here". That said, the wines are good, and Jim Law has been a very important part of improving the quality...

Brian Gilp

+1. Bringing with you in the car is the safest way and what I did when I moved. I took with me all the things I needed immediately or were special and left the rest for the movers which arrived over a week later than scheduled and included some broken lamps.

Brian Gilp

Assuming based in Geneva
One day do Wiemer and Nathan K. Get a hot dog
Different day Forge and Boundry Breaks. I wasn’t as impressed with Bloomer Creek as others
Different day Ravines.

Brian Gilp

Jim/John/Brian...Do any of you live in Nashville? We are always looking to expand the local group. No, I don’t live in Nashville. I was on here asking a similar question about 2 years ago before my first trip through Nashville. If I recall correctly, you were on of those who responded and helped di...

Brian Gilp

Make it 3. Although it’s actually my wife’s shirt.

Brian Gilp

I’ve only had a few of them and consumed them all within a few years of purchase. Never noticed much change over that short time span or felt there was any reason to expect much. I could be wrong but I found them enjoyable bistro type wines. Funny thing is that there seemed to be more of them availa...

Brian Gilp

Am I the only one that thinks that taking away the potential of a hang over the next day is a bad thing?

Brian Gilp

Anyone have experience aging these? I have a handful from 07, 08 and 10. (I don’t have the vineyards at hand.) The 08 was still pretty tannic a couple of years ago— not that pleasant to drink. I’ve liked the 08 more than you but still do question their aging. I’ve had a fair bit of Terre Nere as it...

Brian Gilp

I’ve opened very few within the first year of release but when I have I haven’t liked them as much as if given some time. Proved that again last night when opening a second 2017 CC Red Wine. I found the first to be ok but not much more. Last nights bottle was much better. I haven’t had a bottle yet ...

Brian Gilp

Have had his and her cellars for years.

Brian Gilp

I noticed last night that the Wilson vineyard on the true Sonoma Coast is for sale. It appears that all the grapes go to Capiaux but a search here doesn’t turn up any notes. Just curious if anyone has tried it. Seems to be all 777 clone on 3309 rootstock.

Brian Gilp

I don’t think it’s possible to really screw up the hanger, it’s so forgiving. Still, I prefer reverse sear, cook at 225 until 110 and rest for 10 minutes then give it a minute per side on a grill pan or cast iron. Same if using my Primo except the sear is directly over the fire and may be slightly l...

Brian Gilp

I have a subzero 427G in the kitchen. My cellar is passive and in the basement so this was purchased more to fit the kitchen design than it was for long-term storage. We’ve had it for a little over 2-years so far with no problems but I haven’t bothered to check the humidity. Nothing stays In It long...

Brian Gilp

Very few go completely dry with PM mainly because it’s so acidic. Most will stop it with residual sugar to help with the perception of acidity. I’ve heard stories of it seeing 28 brix and pH of 2.8 In the vineyard. I have one vine left that I planted and it stops tasting shrill around 28-29 brix. I...

Brian Gilp

If it has to be dry, I’m not sure where to point you for a VA version. If a little bit of RS is acceptable look at Glen Manor or alternatively Chester Gap. It’s been a number of vintages since I have had either but those were the ones I recall doing the best with it in that style.

Brian Gilp

No trousseau this year.

Brian Gilp

Your approach is what I do with much smaller quantities in carboys but it’s the same theory. Works just fine and no need to do more than once.

Brian Gilp

WRT Sangiovese being an acquired taste, everyone is different. I have a good friend who didn’t like wine but his wife loved it and he asked me to help him find something he would like so he could share at least some wine with her. We tried a number of things without success. Not sure now what led me...

Brian Gilp

Otto’s list is a great starting point.

Brian Gilp

Étude was probably my first love in California Cabernet. Maybe 7 years ago now, did a mini vertical of the 91, 94, 95, 97, and 01 vintages of Étude. There was a quite noticeable change with the 97 and 01 where (not surprisingly) they were fuller with more fruit. Still on the balanced side but the vi...

Brian Gilp

I have noticed that if I have one corked bottle the probability of the next bottle being corked is higher. I attribute this to consciously or subconsciously paying more attention to indicators that it may be corked that I might normally overlook. My wife who is relatively tolerant of TCA has in the ...

Brian Gilp

I received an email last night from the U of M extension that a significant population has been identified and verified in Hagerstown Maryland.

Brian Gilp

I’d say the places we’ve rented have been hit or miss. The place in Sonoma was wonderfully equipped and set up for those who love to cook with both an indoor and outdoor kitchen with professional ranges and a separate brick oven for pizza. But other places have had knives so dull there dangerous and...

Brian Gilp

When renting a house I always bring knives and wine glasses as I find what is stocked to be inferior. But what if you could only bring one?

Brian Gilp

I understand the reasons to buy multiple bottles and do so often but by no means feel it’s a requirement. Like others have said, eventually it becomes a math problem. I have 30 interest areas in my cellar as defined by a minimum of a case (USA-11, France-8, Italy-7, Spain-2, Germany-1, Portugal-1). ...

Brian Gilp

Michael Martin wrote: ↑
July 17th, 2020, 3:45 pm
Liked the ‘12 and ‘13, loved the ‘14. These guys have Cali Aglianico nailed down.

How many California Aglianico wines have you tried? It’s not easy to find. I only have this and Hobo and plan to eventually try the Ryme. I may have had the Terra d’oro but honestly don’t recall.

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