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The Riesling is amazing, bone dry and really wicked acidity. Great QPR. I was going to stop there but the description of the Griffin's Lair, probably my favorite California Syrah vineyard, sucked me in so added some Cab and made it a full case.

It's typical to smoke salmon over alder - I use red alder and if I were to sample you two salmons, one smoked over alder and one over oak, you would unquestionably detect the difference. Molesworth, however, I'd wager could not. BTW I decided to check up on this thread, after Tablas Creek announced ...

The have a 2nd location north of Downtown. I visit every time I'm in Phoenix but last July my sister was concerned about crowds and parking because there was a baseball game happening at the time, and we found the uptown to have equivalent quality and zero wait. That would be the Town & Country...

The have a 2nd location north of Downtown. I visit every time I'm in Phoenix but last July my sister was concerned about crowds and parking because there was a baseball game happening at the time, and we found the uptown to have equivalent quality and zero wait.

It looks like the date is not going to work for us. Sorry, we'll have to catch up next time.

That weekend is a maybe for us.

Would using a Kitchenaid Mixer and its dough hook to mix the flour for pizza dough be allowed or is that too pedestrian for serious pizza makers? I use the one with the spiral hook. The only thing "pedestrian" IMO is that you're limited in scale to the amount of dough you can do in a batc...

We're in. No solid plans any weekends yet except 4th of July so let's do this!

TomHill if you ever get a chance have Morgan tell the story of what Rajat Parr had to go through to import Stockinger barrels. Much respect

Btw, I just happened to have started watching “Chef’s Table” on Netflix. It isn’t great, and some of the segments are definitely better than others, but the episode on Achatz was really interesting. He is quite the culinary mind. Yeah and in that episode Achatz casts some shade on Charlie Trotter, ...

I had a terrific dish made with these anchovies at Rue Cler in Durham about a year ago: https://www.gustiamo.com/salted-anchovies-from-cetara-by-nettuno/. Also, some hazelnuts from Gustiamo were a revelation, I don’t think I realized until tasting them that it had been years since I’d had a hazelnu...

So, bear with me.... My allergies have been kicking the shit out of me for the last 2 years. Broken in the morning. My Doc is requesting that I take a break from any cow dairy, which for morbid curiosity, I'll take a shot at. Knowing me, I can go weeks without milk or heavy cheese then down a gallo...

Nothing came of this? At this point October is pretty full for us but early Nov is possible.

Great! The only things on my calendar at this time is out of town mid-July and Labor Day Weekend.

'12 and younger is not bad, or maybe focus directly on 2012? A much heralded vintage and one with early approachability.

Tempier sets the bar, so for me, that is what the market will bear.

Also, this:

Scott G r u n e r wrote:Most American saignee rose should come free with the red wine it was bled from.

Bud Carey wrote:What... no Carlisle???

I was thinking the same thing - in fact I usually go to this dinner but realized that I learn about it through the Carlisle mailing list, not Prima's.

Usually a great dinner though. Thanks for the notes.

Cris Whetstone wrote:Sounds awesome. I might have to make a quick trip up for that if work isn't too nuts.

Do it Chris! Contact me offline if you're coming up.

Nalle caught my eye on the list of participants. Been a while since I had one of their Zins but enjoyed a fair number quite a few years ago. They participated in the DCV tour & dinner a few years ago. We visited the Henderlong vineyard and poured the wines at the dinner. Really nice, elegant wi...

The Historic Vineyard Society will be holding a tasting on April 21 at Press Club in San Francisco. I had some conversation with Chris and Morgan about this at the Bedrock pickup day last weekend, and it sounds like an interesting event. Not just for Zinfandel anymore, expect a wider variety of vari...

I have zero room for new bottles and have been told to stop buying. A half case (3 Mataro, 3 PS) qualifies as not buying, right? Very little Mataro in my cellar, so I couldn't pass it up entirely. I've never had a bad bottle of Palisades PS from any winemaker (Mending Wall is particularly good), so...

Stuart BeauneHead Niemtzow wrote:Almost two years later, my Weston is just what I needed: reliable; easy to use...and....failsafe.

Haven't even talked to their consumer line people.

Same here. What we thought were defects turned out to be bad bags.

Did a burmese recipe on Friday and had some of the leftover sauce for pizza. It is two whole heads of garlic roasted super low in 1/2c of ghee/oil, then pureed w turmeric paprika fish sauce and shrimp paste. I paired it w grilled eggplant snap pea pickled garlic pickled serrano grilled green onion....

We've had rolls that didn't work. 3rd-party cheap bags from Amazon. Now we stick with brand-name.

If you have to replace, I recommend reading this thread: https://www.wineberserkers.com/forum/vi ... 6&t=116925

I have lots of cooking stuff I like and use for years, but for life-changing, it's got to be the hearth oven.

Thanks. I pulled a 2012 grenache and 2012 syrah to try soon. While these might be on the early side, I've never tried either. I haven’t tried either of these (the Grenache is super-rare) but suggest you might want to check out the interview with Tegan Passalacqua about this project on the IDTT podc...

Nice note Buzz. The Sandlands Trousseau is killer. One of my favorite CA wines right now.

This picture of our own Mike Dildine over a bottle of Ridge Monte Rosso 1994, from the HVS dinner at Chez Panisse a few years ago; he's looking so engaged as anyone would be discussing this wine with Paul Draper and Joel Peterson: https://scontent.fsnc1-1.fna.fbcdn.net/v/t1.0-9/528662_55808943087047...

This is a new project from Cody & Emily Rasmussen. Many know Cody the assistant winemaker at Bedrock. This is being announced on social media this weekend for a release sometime this spring. I know Cody has done a Griffin's Lair Syrah, but I'm not sure what else. You couldn't meet two nicer peop...

Left a little Chenin on the table. All-in on everything else. The Trousseau is a religious experience for me.

Hmm, if we removed every other poster, and all their posts, except yours, then would it be a blog? Might just be [stirthepothal.gif] ...not to mention, it would be so long/boring [stirthepothal.gif] A prominent winemaker once introduced me as "in influential wine blogger" which I thought ...

We have a gauge in our cellar, and in relatively low-humidity NorCal it's pretty much always in the 50-70% range, without having any water source in the cellar. We used to keep an open jar of water, but gave up on it. And nowadays there's not even enough room in there for all the wine, let alone any...

Livermore Costco has Lagier-Meredith Syrah 2012 for $39. They had more of that than parking spots.

This wine on release was really gorgeous, like eating fresh strawberries while sitting in a rose garden. Then it went through a pink bubble-gum flavor phase, then the fruit shut down. I don't know if it comes out the other end as anything interesting. I make it my policy to drink them young.

Thank you Martin. I missed your mention on that detail.

Your "good" list is pretty good. From CA I'd add the Piper Sonoma Blanc de Noir.

Murgo from Sicily is excellent for the money.

Dennis Atick wrote:How good a time do you want to have with said brownies?

^this^

We've substituted ruby or LBV Port for part of the liquid, which worked out well.

So Martin, one question:

150g fontina, grated (or mozzarella)

Nothing alike - I guess you used Fontina?

Awesome wine. Wish I had more. I guess I need to score an invite to David's house.

Well that's an interesting story about the anvil. I always assumed, given the existence of the Chester's Anvil "Gretna Green" wine, that the anvil had something to do with someone running away to get married You're partially right Larry. The origin of the Chester's Anvil label was our (la...

Glenn L e v i n e wrote:I wonder how much research went into the birth of this new winery name?

I'm going to guess, 60% of it.

I loaded up on the 2012 Chester's Anvil Zin when they announced they were discontinuing the project and clearanced all the inventory. It's been my house wine ever since.

Well that's an interesting story about the anvil. I always assumed, given the existence of the Chester's Anvil "Gretna Green" wine, that the anvil had something to do with someone running away to get married: Gretna Green is one of the world's most popular wedding destinations, due to its ...

Eric S n y d e r wrote:...curious though Tom, why the 0% Merlot note on the OVZ?

All that GDC-pruned Merlot at Bedrock Vineyard has to go somewhere, but I guess not here.

Nice reviews TomHill. These wines are screaming values. I've been buying less of them just to try to reduce the bottle count in my cellar, but it's really a tough call between these and the SVDs. FYI the Turley Judge Bell is in fact the same vineyard block as was/is Story Picnic Hill. I guess Larry ...

The take away here is clearly that Pinot should never be grown in the RRV. The only reason Carneros was even a thing is because it was cheap land and slightly cooler than RRV. Dost thou troll? ;) Lol. I never let an opportunity to bash RRV pinot go unexecuted. I'm with Kenny; put Santa Lucia Highla...

There is no question that this recipe is time consuming with a lot of ingredients which is typical for Ottolenghi. I wouldn´t make it every week. But once a year, YES. In addition it is a good recipe to feed a crowd of vegetarians, as up to 6-8 people will leave full&happy the table. The Greens...

Great choice! Congrats Brian.

A couple contributions from my weekend: 2008 Passopisciaro Sicilia Passopisciaro - Italy, Sicily, Sicilia (12/11/2017) Pop-n-pour light ruby color with hints of garnet around the edges. Funky nose of cherries, roses, spearmint, and leather. The wine has some slight spritz, which I pull out using a V...

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