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

M. Dildine wrote: ↑
July 12th, 2020, 6:52 am
Nice note Brian! I was a big fan of that wine.

I too partook of one of Wells' old Copains last night with a really pretty, red fruited '15 En Haut.

Thanks Mike, I’m going to miss drinking his wines. Any intel on what he’s up to these days?

2010 Copain Syrah Brosseau Vineyard - USA, California, Central Coast, Chalone (7/11/2020) 4 years since my last note and hitting the decade mark since the vintage. This wine is still toeing the line nicely. Opened at cellar temp on a very warm afternoon and followed through the evening. True to for...

F.Daner wrote: ↑
July 12th, 2020, 4:38 am
Brian- where is the winery located ?

You know where T-Vine is on your way out of downtown Calistoga on 29? Same driveway, one door to the North.

Lyeth Estate if you can find it.
Gallo Sonoma

Brian Gilp wrote: ↑
July 10th, 2020, 9:36 am
I make cog au vin a day ahead so that it can sit overnight.

Beef curry is better on day two but it rarely lasts.

Chili!

Carneros produces great Syrah. Look no further than Las Madres and Hudson.

I reloaded on burgers recently and Bryan had all the burger blends on sale so I tried something new. 8D4742A5-BAE2-4489-960B-A47394A6A4D4.jpeg 657A54D5-D098-484A-81DB-40BFB7C76FFF.jpeg It was tasty as ever, I always added Dry Aged Steak Ends to my custom blends and always order the Adventurous Blend...

If I stopped buying now I’d be out of wine in a matter of 2 or 3 years the way we go through it. No need to stop but I am looking at what I buy and limiting my purchases to wines that will mature before I do. I’ll be 60 next year so I’m not sure what that means exactly but I’ll do my best. Stopped a...

If your dough is too sticky, you may have a dough management issue. One of the effects of fermentation/proofing/shaping is for the flour to absorb moisture and to bind up excess moisture in the gluten structure - resulting in a less sticky dough. The pros use all manner of metal and wooden peels wi...

I’ve had issues dealing with the dough sticking to my peel. I can’t find the right combo to get it to slide off unless I overdo cornmeal or flour as can be seen from the pic in my last post. Using a metal peel. Does wood work better for releasing the dough? If your dough is too sticky, you may have...

I’ve had issues dealing with the dough sticking to my peel. I can’t find the right combo to get it to slide off unless I overdo cornmeal or flour as can be seen from the pic in my last post. Using a metal peel. Does wood work better for releasing the dough? Generally, sticking (more to less): metal...

I’ve had issues dealing with the dough sticking to my peel. I can’t find the right combo to get it to slide off unless I overdo cornmeal or flour as can be seen from the pic in my last post. Using a metal peel. Does wood work better for releasing the dough?

Really cool, Brian, and thanks for posting. My Wife mixes the entire thing with a wooden spoon. The bananas are put in a ziplock and stored in the freezer when they start turning brown until we have 6-12. When thawed and mashed they have the consistency of super ripe mango. Nuts in The bread but on...

Last night. SourDough with Caputo 00 was an ambient ferment of 18hrs and cold ferment of 4 days. Had great sour flavor.

Passed down from generation to generation. We chop walnuts and add to batter. Makes an incredible Banana Nut Muffin too.

Milk in Banana Bread?

Pork butt loves paprika and brown sugar along with the salt and pepper. I like this. This is my present mix that I use for pork butt and definitely for baby back ribs. This is a modification of my brother's personal rub. It is absolutely wonderful. Salt and pepper before applying this to your likin...

‘13 Williams Selyem Estate Mag
‘18 Limerick Lane RRV
‘08 Keating Montecillo Cab

Burgers, Hot Dogs and Flannery Hot Smoked Beer Sausages.

Damn tasty!

Pork butt loves paprika and brown sugar along with the salt and pepper.

Rich K0rz€nk0 wrote: ↑
July 2nd, 2020, 6:53 pm

T Welch wrote: ↑
July 2nd, 2020, 6:28 pm
It looks fantastic except for those two tasting cubicles in front. I appreciate the need for social distancing, but they seem a little small.
Yeah, it would be quite awkward with my part of of 4 in there.

Those cubicles are reserved for a$$holes only.

Stopped by the new Rivers-Marie winery today on business. It’s starting to look complete. The crew was doing landscaping work and Will says they are shooting for an Aug 1st opening. Have been inside and everything is ready to go. The barrel room is active with upcoming releases in barrel. Seems like...

Made the dough last night, 10hr room Temp ferment, 10 hr cold ferment. First one is Tomato paste/oregano/EVOO, Mushrooms, Burrata, Pancetta, sliced garlic. 6367E54E-B52A-415A-BFDA-B4E3BCE555B5.jpeg Forgot to pic #2, just buratta, basil, tomato paste/oregano/sliced garlic. Lastly # 1 plus pepperoni, ...

D@vid Bu3ker wrote: ↑
July 1st, 2020, 11:46 am
I am glad to know that the wineries I purchase from actually stand for something.

It strikes me as rather emblematic of privilege to proclaim "I don't want to hear it." It's easy enough to delete the email if you don't want to read it.

But, but, but...

I know this has been said, but not supporting business or people that have discriminatory viewpoints or policies, or actively denigrate the environment is not political- it is simply doing what is right. I should actually go further that in many cases not supporting them is not enough- you should a...

Anton D wrote: ↑
July 1st, 2020, 10:19 am

Brian Tuite wrote: ↑
July 1st, 2020, 6:13 am

Anton D wrote: ↑
June 21st, 2020, 2:37 pm
I boycott one winery because of their ridiculous PIA wine bottle size.
More for me!
No, I am not talking about Carlo Rossi.

Oh

I boycott every winery in Sonoma because I am sick of seeing a sticky about tips on visiting Sonoma on this Board. What makes Sonoma so important of all the winemaking regions in the World? Why not Mendocino or Central Coast or Temecula? Temecula needs all the visitors they can get. The other stick...

Anton D wrote: ↑
June 21st, 2020, 2:37 pm
I boycott one winery because of their ridiculous PIA wine bottle size.

More for me!

"Dear Matthew You get first dibs! Your 2018 Myriad Cellars Portfolio Cabernet LOYAL BUYERS Release is Now Open. Loyal Buyers receive this offer one week early. Your offer features the following wines and all wines are offered on a first-come/ first-served basis, while supplies last." First dibs heh...

Happy 35th Anniversary to HRH Yukon Gold Crisps in Duck Fat House Made Crème fraîche Ossetra Caviar Malossol Garlic Chive https://i.ibb.co/9bMHMMz/EB100-BC4-87-C8-4028-AB2-B-00-AB52-A66857.jpg Foie Gras Sourdough Toast Apricot Coulis Hawaii Pink Salt https://i.ibb.co/sVG4G6S/27-F9-F7-EF-72-D7-425-B...

So I am not seeing any round pond, Peterson, Three Twins & Steltzner. But I am seeing Beckstoffer Georges. Any clarification would be helpful. 2018 Myriad CS 2018 Myriad Beckstoffer Georges III Empyrean CS 2018 Myriad Beckstoffer Georges III CS That’s not the portfolio release, It’s the GIII releas...

So I am not seeing any round pond, Peterson, Three Twins & Steltzner. But I am seeing Beckstoffer Georges. Any clarification would be helpful. 2018 Myriad CS 2018 Myriad Beckstoffer Georges III Empyrean CS 2018 Myriad Beckstoffer Georges III CS That’s not the portfolio release, It’s the GIII releas...

Flannery California Reserve Ribeye

Indirect on the Weber @450° 6min one side, 4min other side Then 2min per side over flaming coals to sear. Rest 4 minutes.

Nice notes as usual Frank, we popped a ‘14 Helfer last week That did not show the Heavy oak signature you had with the ‘15. Ours was quite good, I ordered a couple more.

We also opened my last Marie Courtin Resonance and it was lovely. May have to reload there as well, thanks for the recco.

Flannery Hanger Stir Fry Seared the marinaded meat let rest and sliced. Hot stir fry oil, add Carrots and Ginger, then Onion, Yellow Bell Pepper and Broccoli, then the beef, then Garlic Scapes, Shiitake Mushrooms and Basil. Added some of the marinade back into the pan, heated through and served over...

GregT wrote: ↑
June 28th, 2020, 11:40 am
No meaning and no purpose

I agree with Wes, the question is strange.

I like wine. So I drink it. That's all.

I like to read. I like chocolate. I like to garden. I like to travel. I like to visit friends. No deeper meaning to any of those either.

That’s deep man.

Unnecessary travel IMO is irresponsible considering COVID19 is no way near contained/controlled. But what do I know, you’re the doctor.

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.

Glad to hear it, thanks to all for the suggestions. I’ll put some in my Jerk Chicken tonight and I may have to do another Hanger Steak stir fry this weekend to use the rest up.

For me it has been the joy of meeting and building friendships with a ton of great people who share the same “hobby” or who partake in the production and sales side of the industry.

I mistakenly bought off the save-the-date email.

I know they are referred to as garlic scapes on some varieties but this is different garlic. I picked 6 head from my garden this morning and while cleaning them I felt it a waste to toss the stems as they could be of use. Can I use these in a similar way to say leeks or green onions to add a mild ga...

Hubba hubba! Hopefully I can save a taste for tomorrow but that may not be possible.

Meanwhile none of it will sell out so it's all a game. Bullshit. I slept in last years Three Twins and it sold out during tier 1. The SVD wines regularly sell out. You would know that if you ever scheduled a winter or spring tasting and found you were tasting the Napa Valley, a GIII if you were luc...

Another unsucky 2018 Zinfandel... Carlisle Sonoma County.

See, if you were sheltering in place like a good American this would never would have happened.

This week some ‘17s

2017 Myriad Napa Valley
2017 Becklyn Napa Valley

The Myriad was the more powerful of the two while the Becklyn more polished at this point in development. Happy I opened both.

I’m boycotting this thread.

David Baum wrote: ↑
June 18th, 2020, 12:58 pm
New on list. How does base cab compare to other similar Mike Smith wines? Seems like a great value at $70

It’s a no brainer. I popped a ‘17 Napa the other night and it was excellent.

David Baum wrote: ↑
June 17th, 2020, 11:42 pm
Buying cabernet

All 4 bottles?

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