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Joel Pulver wrote: ↑
July 19th, 2019, 7:46 am
Goose egg for me

Have to drink some of my older ones and out of room to store anything new.

What, you can’t drink a dozen bottles of wine before December? And you call yourself a Berserker?

Last night, Penne with Chicken and from scratch Pesto Alfredo Sauce.

Tonight, Grass Fed Skirt Steak, Tossed Green Salad and Bill’s Special Corn.

Fixed. Order in.

Bump, last call before I go with Plan B. Anyone like to join me for dinner and wine? Friday Oct 11th.

So, did you all get emails about the release?

2 750s + wishlisted a 3rd.

I wasn’t allocated anything.

Scott Brunson wrote: ↑
July 15th, 2019, 3:54 pm

Sc0tt F!tzger@ld wrote: ↑
July 13th, 2019, 8:45 pm

Ian S wrote: ↑
July 13th, 2019, 8:29 pm
Would somebody tell me when it's my turn to start a thread asking what the next "gottahaveit" wine brand or variety will be? Being new, I'm probably way down the list, so advance notice would be great. TIA!
Two weeks from next Tuesday.
Is that a root day?

How did you know?

WSJ says Cab Franc, Macconais, darker Rose, and English sparkling are where it’s at. Is this what you mean by “darker rose”. [rofl.gif] 08E1102B-8A92-4F8E-8750-87200946E9A7.jpeg Sorry it’s sideways, WB upload seems to override the original image. I tried rotating the original but no effect on resul...

Updated OP bump.

David K o l i n wrote: ↑
July 12th, 2019, 6:23 am
It’s best to keep Corey away from your legs

Jim Stewart wrote: ↑
July 12th, 2019, 5:28 am
WB posters are an educated, strange...[/b]

Education obviously only goes so far. Corey thinks that since I have no fur growing on my shins that I shave my legs and that all Califorians should have a golden suntan. You got the “strange” part right anyhow.

Niice!

Heads up on the”Adventurous” blend... the aged trimmings really push the envelop on the funk. It really is for more adventurous palates if you are trying to serve a crowd They have been very popular with our visitors. I agree about the 'adventure' part. Deeeelish! Everyone who’s had our dry aged en...

Alan Eden wrote: ↑
July 10th, 2019, 7:27 pm

Brian Tuite wrote: ↑
July 10th, 2019, 9:42 am
Found out I bought the “Adventurous Blend” and not the rich. No data points from me.
The adventurous blend is awesome

All my custom blends included 25% dry aged steak ends in the mix and brisket fat blend (unsaturated fat!). The dry aged steak ends always gave it the nutty aged beef flavor.

$32 shipping to SoCal on 4 bottles, also feels a little on the higher side but what can I do... It’s what it costs for a fulfillment center, Styro shipper and shipping. Amazon has made people numb to actual shipping costs. Typical WineBid shipping to SoCal for an entire 12-bottle case in styro is $...

mattccheung wrote: ↑
July 10th, 2019, 11:09 am
$32 shipping to SoCal on 4 bottles, also feels a little on the higher side but what can I do...

It’s what it costs for a fulfillment center, Styro shipper and shipping.

Amazon has made people numb to actual shipping costs.

Found out I bought the “Adventurous Blend” and not the rich. No data points from me.

1 each of the SVDs, 2 Napas and 4 Sauv Blancs

My problem is that i like medium, i dont mind pink in the center but i dont like the beef still rare That is a problem. [banhim.gif] Just do what my Wife does when she has me cook all the flavor out of her steaks. Grab the Bullseye Sauce. Yeah, raw meat has all the flavour !!!! Im a man, i only lik...

Alan Eden wrote: ↑
July 7th, 2019, 6:53 pm
My problem is that i like medium, i dont mind pink in the center but i dont like the beef still rare

That is a problem.

Just do what my Wife does when she has me cook all the flavor out of her steaks. Grab the Bullseye Sauce.

Rob Weaver wrote: ↑
July 7th, 2019, 5:56 pm
Is this for real? Probably makes sense to join the club and get the 1k discount. Wonder what kind of discount is available if you bypass personal delivery by Todd Anderson.

Agharta reborn

‘16 Lulu with John Ash Salmon Burgers, man that drained quickly.

I used to do custom blends with Flannery and they were always high in fat content. I cook them like I do a steak as far as doneness is concerned. With this meat I never worry about having to cook medium to avoid sickness. They are always red and juicy inside. I bought some of this blend too. I’ll ha...

Too soon? Depends on what you are after. My rule of thumb on these wines is not to wait too long. When a wine borders 15% abv and you wait for the fruit to settle down you’re going to end up with a wine that's out of balance. Not laways but I like to err on the safe side. This surely has plenty of ...

I throw mine on a hot grill and char them on the outside leaving them Med-rare internally. They’re burgers, you are way over-thinking this. Flannery burgers should be very juicy and run down your arms when you bite into them.

Yes there are other wines at lower price points but at one time some of the best were affordable And in 10 years some of these new affordable wines will be the next Colgin, Screagle etc... My personal wine experience was enhanced and grew dramatically when I stopped using price as a quality gauge.

Vamsi Kaipa wrote: ↑
July 6th, 2019, 1:33 pm
I am in if you got space.

There’s always room for you Vamsi!

We popped a 2017 Shane Wines RRV Pinot Noir along with a 2016 Belharra Rosé of Syrah and a 2015 Rivers Marie Napa Valley Cab. All were very well received.

Alan Eden wrote: ↑
July 4th, 2019, 8:29 pm
Wow, this Flannery shit is good. Lovely flavour and so tasty

Bud Carey wrote: ↑
July 4th, 2019, 5:09 am
Bottle Barn in Santa Rosa.

^^ This ^^

You can load up on wines here from all over Sonoma County and beyond. I do it all the time. Just be aware that you will blow your budget by walking the aisles here.

Corner of Airway and Industrial in the same building as UPS.

My order arrived yesterday and they dropped a couple of pounds of sausages in the box. Nice touch Katie! Hot Beer Sausage and Hot Italian Sausage. Nice to know they are once again making sausages.

Brian - I would love to make this. Please put me down as a maybe. I have some older Carlisle to choose from. I need to dig but I am pretty sure I also have older Turley Hayne Vineyard. How old is old vine? Does Palisades work (planted in the 60's)? I’ll put your name in the hopper. 7610E435-F3EC-49...

‘11 is strutting it’s stuff and is under-rated kinda like 2003. I’ve had a few different ‘11 Napa Cabs recently that have been really drinkg well.

Cris Whetstone wrote: ↑
June 30th, 2019, 10:15 pm
Intrigued. Could be a good excuse for a little trip or a long trip. Count me tentatively in.

Kewl

Barry L i p t o n wrote: ↑
June 30th, 2019, 6:45 pm
For ribeyes, I think it was only the California that was on sale.

Jorge is Ca Reserve as well.

‘17 Old Vine Zin - Fresh, loaded with purple fruit, very Carlisle-esque in it’s flavor profile. Just what I wanted on this day.

How do you cook hangers or skirt without them still being fairly chewy or is that just the way they are Hangers are only chewy when they are overcooked. 617A5BD0-2075-4F19-AF60-21EB43EA040B.jpeg Skirt, directly on hot lump charcoal for about 1-1/2 min per side. 792AC682-549C-44FF-B417-F21C680B1EFD....

Scott Brunson wrote: ↑
June 29th, 2019, 3:35 pm
Payday was yesterday--this could get ugly.

Heh heh heh.

Have an offline coming up soon.

2 Jorge
2 12oz Rib Eyes
2 16oz Rib Etes
2 24oz Rib Eyes
3 Hangers
1 Burger Blend

Forgot about the skirts. Dang.

Im surprised Alban is getting so much love, its one of my favourite wines but i thought it was considered to "big" for most people the loudest voices aren't necessarily indicative of the majority or anything else FTM cheers Absolutely, the responses mean absolutely nothing. Bit like your comment If...

I may be oversimplifying things but I just open the door and look. Do you simply look, or do you have to pick things up and examine? I used to do that, but my system really is easy. In ur house if there are dishes in there they are dirty. They always get emptied at the end of the cycle as do the wa...

I may be oversimplifying things but I just open the door and look.

Currently, as we all know, the wineries dictate the price per bottle and the allocation to be offered. Consumers dictate the price per bottle and allocations offered. If we all stopped buying Bordeaux futures and new releases at the ungodly amount they charge, you'd see a price reduction. Thing is ...

Just do a Groupon and be done with it. But it needs to have the option to park your rideshare at Screagle.

Dolinsek has always been the Bedrock wine I tend to open first as it is truly delicious on release.

Richard Foxall wrote: ↑
June 27th, 2019, 12:45 pm
We'll be freshly returned from dropping the oldest at college, but sounds good to me.

College? But last time I saw her she was... Oh forgetaboutit!

wholesalers would rebel. They get about 50% of private price to consumers on list. No way the wineries would alienate distribution contracts. (I suppose some ultra hot winery might be different, but they would never haggle with consumers anyway.) The outlet for this sort of thing is Last Bottle or ...

Todd F r e n c h wrote: ↑
June 27th, 2019, 8:06 am

Brian Tuite wrote: ↑
June 26th, 2019, 7:49 pm
Ok, Sat August 31st is about as late as we can go and not intersect harvest so who is available that weekend?
Damn, no go for me - Jen's out of town so I'm on parenting duty on my own

Bring them. I have a yard, WiFi...

A couple items to address, and then I’m off to catch some 💤 ‘s. What if there was technology readily available that was efficient at solving this dilemma? That which was accessible to both the winery and the consumer? I’m sure both parties would be amenable to access to that. And for sure wineries ...

Not sure what the price elasticity is on wine but that’d dictate things a bit. I’d imagine it could be doable once the dust of the release settles. If you don’t sell on first release for say 3 months and have more than projected inventory it’d be a diff way of doing it where it’d be more of a haggl...

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