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

There's definitely been a glutton of 100 point scores in the past decade, but we've also had probably the best continuous run of growing seasons that Napa/Sonoma have ever had. Its a compliment to the farming and wine making that there's been so many great wines. In the spirit of being a Berserker,...

I can’t throw a tube of cultured yeast 5 feet without hitting a natural wine program or pop up these days. It feels to me like it’s all anyone talks about anymore. I would humbly suggest you and Alice go hang in a Total Wine for a couple hours, and observe the buyer habits of those not bee-lining f...

Don't really want to pile on to what is sure to be a train wreck of a thread, but even granting a decent amount of poetic license, opening with "By now pretty much everyone on earth, save for those caught in a Yellow Tail time warp, has heard of “natural” wine." is not even remotely true and absurd ...

I store them safely in my tummy

*whispers*

Syrah is probably Morgan's best grape

Got in for 2 at Aquavit, where I will not be trying the Aquavit.

Report on LoS: Still good

Nam Kao Tod and Duck Khao Soi are really special.

Nordic food is in now, didn't you get the memo?

LOL all tables at Atomix for December (or at least the Saturday in question) disappeared today within about 2 minutes. I was ready hitting refresh but it wasn't my day. What else ya got?

No foie in NYC, SF - Minneapolis new foodie capital of the US? Discuss.

Victor Hong wrote: ↑
October 31st, 2019, 5:03 am
and yellow "power" ties.

Wait what? What's a yellow power tie? What was this 1973?

On the subject of buying lines, I was once talking to an engineer on this subject, and asking why it was so much more expensive (it solves a lot of headaches, not just wildfire related). His response: What's more expensive, a rail line or a subway line? touche.

I don’t care how many goats you put out there. Goats don’t eat trees and goats don’t fly. Burning embers can fly for miles before landing and starting spot fires that create new embers that blow miles away to start more spot fires. Sometimes you just have to take your hat off to Mother Nature and u...

OK someone make a suggestion for me. Coming in about a month for a personal trip. We always like to do one nice dinner, but have booked a bunch of other expensive stuff and so are shying away from the Per Se/EMP scene. Still want something Michelin level, but hopefully closer to $500 all in than $10...

There will be 4 of us. Big boys too.

As much as I want to support US zin makers, I can't do $1,000 for 5 bottles of something I've never tasted.

Go find some Bent River or Good Thunder from Alemar Cheese Co - was first served these in a fancy schmnacy NYC cheese bar despite them being made in my backyard.

That's all?

Going to LoS in 2 weeks. What should I order?

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 ...

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 ...

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.

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

Further research indicates this stuff was called liver pudding.

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...

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...

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.

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

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.

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.

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

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.

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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).

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.

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

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

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...

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...

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

A year of harassing Morgan on line finally pays off!

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...

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

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

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...

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...

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...

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...

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

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.

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.

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...

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