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

MBerto

I find all these "Let it age!" opinions to be interesting. I'll start by noting Bedrock is likely 2X the next most represented producer in my cellar. Maybe 3X. HOWEVER, this winery has only been around since what, 2007? And wasn't really getting noticed until 2010 or so? Given that so little is out ...

MBerto

Got to try the 94 RW Monte Rosso Zin at a Bedrock tasting a few years back. Extremely interesting wine. By far the oldest zin I've ever had. Still very clearly a zin, decent amount of fruit left, but with a lot of aged cab like features starting to show, leather, tobacco, spice. Count me in. 94 MR ...

MBerto

Got to try the 94 RW Monte Rosso Zin at a Bedrock tasting a few years back. Extremely interesting wine. By far the oldest zin I've ever had. Still very clearly a zin, decent amount of fruit left, but with a lot of aged cab like features starting to show, leather, tobacco, spice. Count me in.

MBerto

Anyone know how long in advance Daniel accepts reservations? Looking at early December.

MBerto

Further research indicates this stuff was called liver pudding.

MBerto

Holy 7 year old thread batman! I used to eat this stuff at my grandmother's house in south carolina. It was something in the blood sausage/head cheese neighborhood. I recall my dad describing it as "everything leftover after they were done making hot dogs". She's fry it up and we'd mix it in the gri...

MBerto

What about Rick Steves? You think he's writing all those guidebooks (actually a recent profile in the NYT seems to indicate he's way more involved that you might think) but between the volume of books, TV shows, and other engagements there's no way he's not relying on assistants. And I just found o...

MBerto

What about Rick Steves? You think he's writing all those guidebooks (actually a recent profile in the NYT seems to indicate he's way more involved that you might think) but between the volume of books, TV shows, and other engagements there's no way he's not relying on assistants.

MBerto

Henry Ford is dead but they didn't change the name of the company. Ditto Walt Disney. Seems to have worked out OK.

MBerto

I got a Weber Summit S470 - $2K for this bad boy. Nothing wrong with it, but it's way too much grill for me, definitely wish I had a Genesis and $1,300.

MBerto

Can't ever miss with a Caprese salad (could do it with cherry tomatoes and small mozz slices to make more tailgate friendly).

Also no non-yak-palated person has ever complained about baugette, olives, and a well curated selection of cheeses.

MBerto

Used to buy these wines, have liked the ones I still have. What's the tariff these days?

MBerto

Chicken is just an absolute breeze. 24 hour dry brine, 2 hour cherry wood smoke at 300. Juicy and flavorful as hell, and pretty dummy proof.

Untitled

MBerto

Got a few of those Ikea ones. Just be warned they're really beefy - good for durability, but the lip is wide it's like drinking out of a sippy cup. Never had a complaint about anything from C&B (or the Riedel ones they sell at Target for that matter).

MBerto

bunch of places around town are trying to "upscale" fried chicken like everyone did for burgers. It's the small deal - it's a great food with a high floor and low ceiling. Waited two hours for one of them (no reso allowed) - was it 2 hours better than Popeye's? Hell no.

MBerto

Neal.Mollen wrote: ↑
June 21st, 2019, 11:25 am
The wine you don't want

That doesn't look like anything to me...

MBerto

Assuming the chicken isn't dry, I could make do with classic fried chicken. Also today i learned if you want a Hungry Man dinner without mashed potatoes you are very nearly (but not completely!) out of luck. I tried thinking of this through the lens of 'well that one's got green beans, would be nice...

MBerto

I'm surprised to see so much love for the Food Lab. I think Kenji is a terrible writer, but I suppose I'm in the minority. I don't think people read the Food Lab for the writing, compared to other books where you might want to read about a chef or a restaurants history. It's a really good text book...

MBerto

Just email the tasting room and they'll mail one to you. Email is on the website.

MBerto

A year of harassing Morgan on line finally pays off!

MBerto

Anyone who says "TFL" is lying. I've got it - it looks wonderful on the shelf, but it's in no way functional. Ad Hoc is really good though. If I want to do something that will impress guests but not also require a micro-mandoline, sous vide machine, deep fryer, cheesecloth, 72 hour advanced prep and...

MBerto

They used a V instead of a U in Petrus, idiots.

MBerto

Did everyone have to pick 2-day air shipping? This better be one hell of a wood box.

MBerto

I think Morgan has addressed this in the past - given the price point of a lot his wines, it helps to have a nice big bottle for market perception. It's an unfortunate reality that you have to deal with - I've heard other winemarkers say the same thing with respect to screw caps - can't sell a $50 w...

MBerto

While I appreciate the offer of 120 bottles of the OVZ, that's not going to happen this time. Let me make a small pitch for the Gewurt - really punches way above it's weight for this grape. A little steep at 32 but absolutely worth it. Best thing about it is like almost all Bedrock wines it's not Al...

MBerto

I already own enough bottles that I'll probably die with some of them. I'm not buying something at a big markup when I've got better stuff at home that I need to drink, and I know I'll like it. There's definitely a trend at mid-high level restaurants of having esoteric wine lists, and I don't feel l...

MBerto

I've been to a winery in Alaska! Bear Creek Winery in Homer. Mostly fruit wines, I think the truck up some grapes though. Made a passable port, so add that to the list! I can speak with authority that nothing made in Minnesota or Wisconsin is worth spending your money on. Sorry if there are winemake...

MBerto

Doesn't Syrah have to be a big thing before it can be de-throned from being the Next Big Thing?

MBerto

In Rioja this was a huge hit in the local bars - they called it Rioja Libre (like a Cuba Libre). I didn't really care for it but I see the appeal.

MBerto

Anthony V wrote: ↑
July 11th, 2019, 8:46 am
I can't even think of any Zin that costs more than $50-$60 (maybe Turley or Martinelli), much less $100-$200. Would this be a first for a Zin blend at this potential cost?

Last offering of Bedrock Monte Rosso was $60, and that's from 2017 to the list, retail it can hit $80.

MBerto

I have nothing against the Montelena wines, they're still great, but our visit to the tasting room was not pleasant. "Will you be joining the wine club?", "How many futures would you like?", "Have you heard of the judgement of Paris?" - extremely sales-y, not at all designed to give us a sense of th...

MBerto

Smith-Madrone, up Spring Mountain Road. Classic napa, old school, will probably taste with one of the Smith brothers, and great views.

MBerto

Sarah Kirschbaum wrote: ↑
July 3rd, 2019, 2:21 am

David Wright wrote: ↑
July 2nd, 2019, 8:30 pm
avacado = vegan avocado
But toast doesn't = vegan toast.

Or the bread is buttered, or it comes with an egg, or...

MBerto

Oh I got another - Tuna and/or Hamburger Helper. My parents would eat it too! We've all moved on.

MBerto

Spaghetti with Prego sauce, baby.

MBerto

This one's for Victor:

MBerto

Dan Hammer wrote: ↑
June 28th, 2019, 7:48 am
I'd love to sell them one of my Old Sparky's that cost $400. Yikes > $2000 on the list. I often wonder if wine prices can be negotiated.

I'd think at the 4 figure level there's wiggle room, but you probably have to call ahead. Anyone ever try this?

MBerto

Sometimes Manny's does Coravin style pours of nicer BTG selections - see what they've got when you're in there. Otherwise yeah, it's an expense account only place. Pro tip - last time I went Murray's had $15 corkage, and I think it's better regardless.

MBerto

I always use onions in mine, but otherwise looks good. Best thing is you can serve this 10 different ways - by itself, over greens, on toast, etc.

MBerto

grape

MBerto

Anyone used an integrated propane grill smoker? My new grill (weber s-470) has a small smoker box in the main chamber, designed to be filled with chips, with a small dedicated burner. Seems like it could be a good for a dummy proof thing like pork butt.

MBerto

You need to get out more. [snort.gif] Looks like the LA Times agrees with me, and YOU need to get out more. While they've got 130 domestic locations, if you don't live in one of like 6 metro areas Shake Shack really isn't an option for most. https://www.latimes.com/food/la-fo-french-fry-rankings-20...

MBerto

Didn't even see John G's post which already mentioned McD's. I also whole heatedly co-sign his "burgers are all pretty good" these, which I've started a thread about already but the snobs around here weren't ready to accept my truthbombs.

MBerto

Michael Martin wrote: ↑
June 6th, 2019, 10:02 am
Best mass produced fries (and perhaps arguably the best burger) is Shake Shack.

Hold on to your butts...

Best mass produced fries are........

.....

McDonald's. I'll die on this hill so be ready.

MBerto

New website seems to be live. My account is not recognized. Tried PW recovery and no dice. Anyone have any info? I just noticed this. Didn't recognize me either. I signed up for a new account, using same email as before. It works, but doesn't show my orders. I emailed and the basic response is "you...

MBerto

I grilled a couple of the Beyond Meat burgers last night. If you served it to me blind I might have thought it was a bit odd, but with some cheese pickles etc it definitely passed for meat. There's a local shop that specializes in meat substitute products, and this beat the vast majority of their pr...

MBerto

Morgan how about a few of those Bedrock hats on the website eh? Can I get an allocation?

MBerto

A co-worker recently came back from a fancy dinner in NYC - I asked where exactly and he said "Let me check; let's see, invite doesn't say, but address is 11 Madison Park".

MBerto

The only appropriate time for cheese is before the meal. Although I will make exceptions for "during the mean", "including in the dishes served", "after the meal", exclusively for breakfast and lunch, and of course, night cheese. https://media1.tenor.com/images/a8d949e843be74624e6a3bb43380625e/tenor...

MBerto

I use my oven year round, although less in June because it heats up the house too much.

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