@RyanM we’re happy to split a cab to Portland. Things should wind down before 10 based on the early start and last year’s event. Also brave of you to post your considered bottles 
I’ll shamelessly vote for the '82 Branaire and/or '01 Musar.
1 Like
Perfect thanks, see you there!
Works for me! If anyone would like me to bring anything else for pairing purposes please let me know.
1 Like
We have booked in Portland for Friday and Saturday night, so happy to split rides as well.
2 Likes
Hi @Dan_Kravitz - if there ends up being space, 10/25 works for me.
All sorts of things from “the crypt” that I could bring. Aged wines is kinda open ended. 30 years? 40?
1 Like
The theme is things that you think might be over the hill, emphasis on the dubious. No point bringing things you know are dead. At the last one, where I provided all of the wine, I set myself a cutoff point of 10 years minimum for whites, pre-2000 for reds, but bring what makes sense to you. I try for one bottle per person but that can be stretched as there will be things opened that are not really good to drink.
See you there.
1 Like
Hi Dan…I’m back from a lot of work travel which included some tasting side trips to Monterey and Sonoma, so it wasn’t all bad. Just getting back to the day-to-day and catching up on this. Please add me to the waitlist.
thanks,
jim
Hi Jim,
You are on the wait-list. We’ll see a little further down the road.
Thanks,
Dan
More of the Good Old Stuff - Details:
Theme: You got Stuff in your Cellar that may be too old? Let’s find out!
Send or bring your great and/or dubious aged bottles, we’ll pull corks and drink what’s worth drinking.
Date - Saturday, October 25th 2025
Time - Arrive as early as 4PM, as late as 6PM
4PM - Straggle in, pull some corks, shoot the breeze. Bring your Durands!
5PM - Mezethes appear, we taste some wines
6PM - We sit to eat, and really get started on the wines
9PM - We start to wind up, wind down and disperse
Place - Taverna Khione, 25 Mill St, Brunswick, ME
Menu -
Mezethes -Tzatziki, Htipiti (hot pepper toned down), Taramasalata, Fava
Available non-stop - Greek salad, Gigantes, Lemon potatos, Horta
Middles - Htapodi (octopus), Prasopita (filo baked with feta, leeks, scallions)
Mains - Swordfish, lamb chops
Dessert - Baklava, House-made Ice Cream (Pine Sap, Greek Coffee and/or Metaxa Raisin)
The full menu is available on line…
If you want something on the menu not listed above, let me know.
Cost:
Food, corkage, tax: $90
Gratuity not included!
Marc does not do fixed gratuities. Tip as the spirit moves you, on your card or on the table.
Folks:
We have seven of me and my homies confirmed:
Dan Kravitz
Eileen McKeon
Peter McKeon
Chuck Christman
Bonnie Skillins
Mark Powers
Julie Powers
We have nine wine board geeks confirmed:
Michael Chang
Eileen Chang
Nick Christie
David Waller
+1
Ryan Meyer
David Bueker
Jud Reis
+1
We have five people who signed up but have not confirmed. If all five confirm that would put us at 21, a good max number.
I will ping the miscreants over the next week. We currently have two who have asked to be on the waitlist and another half dozen who have expressed interest. If spaces appear, I’ll alert the wait-list people, then those who expressed interest.
If anybody wants to send wine ahead, this is a good time. PM me to discuss details.
I will post a list of what I’m bringing next week. I’ll bring a dozen plus bottles, including some already confirmed sweet wines.
Thanks to all! This is only the second edition, but already a highlight of my year.
3 Likes
Looking forward to it. Have some things from my dad’s cellar picked out.
Here is a list of a dozen wines I plan to bring. Besides the 3 requested dessert wines, I’ve got 3 white and 6 reds, all extremely random.
DK wines:
2001 Yquem
1988 Yquem
1964 Tokaji Aszu 5 Puttonyos
1996 Duplessis Chablis 1er Cru ‘Montmains’
2007 Terrien Chardonnay
2015 Goubard Bourgogne Blanc ‘Montavril’
1975 Chateau Lanessan
1988 Jadot Beaune 1er Cru ‘Chouacheux’
1990 Diamond Creek Cabernet ‘Volcanic Hill’
1990 Domaine du Pegau Chateauneuf-du-Pape ‘Cuvee Reservee’
1992 Flora Springs ‘Trilogy’
1997 Martin Ray Cabernet Santa Cruz Mountains
Please feel free to post on what you’re bringing / sending. Please also feel free to bring wines that complement mine and/or to suggest pairings. If people post, I could alsotry to put together some pairings as I did last year.
Or we can just wing it!
Not sure how many people attending saw my last post, except for the three who gave thumbs-ups, so I’ll ping the other people who are confirmed.
Thanks!
1 Like
My main wines are two Cal Cabs from the 1980s, a Montelena and a Beringer Private Reserve. No doubt I will have a couple of other things. I also have a bottle for you Dan - trying to help your quest for low alcohol/lower sugar Riesling Kabinett.
1 Like
I think I may focus on mostly on bdx for this event:
1976 Pichon Lalande
1976 Clerget Volnay 1er Clos de Versueil
1975 Cantenac Brown
1982 Cantenac Brown
1976 Clos des Papes
1966 Louis Martini Zinfandel Mountain Cuvee
1 Like
Seeing what folks are bringing is making me lean toward old Rhone, Spain and/or Italy. Will loop back with selections. Looks like we will not be short of wine this year 
1 Like
Dan, I definitely think when we put them all up on the counter we’ll devise some very cool pairings or threesomes. Bordeaux Flights, Mid-80s Cali flights (I’ll be shipping up an 85 Stag’s Leap), eclectic outliers, et al. I think we did pretty well last year with your guidance combined with the odd improvisation.
My initial suggestion/request is that we highlight those two Yquem a little earlier in the evening. Those are basically two of the greatest sweet wines made in my lifetime, and it’d be fun to have them earlier in the evening, i.e. before transitioning to Reds. Michael & I have done that at various tastings and I think it helps them pop & get the appreciation they deserve 
As to quantity: I feel like we did ‘pretty well’ last year in making sure to not open up too much of the Old Stuff unnecessarily, so I trust we can be similarly judicious this year once we put everything up on the Bar. And possibly leave some Good Old Stuff scheduled for 2026 
2 Likes
Yeah I’m trying to stay on theme and bring stuff that could potentially be amazing but is at the outer edge of maturity. Still tweaking a few things here too.
1 Like
I’m bringing stuff from the crypt!
Mid-80s Montelena from a Cold enough Crypt can be 
1 Like
I’m open to doing the sweet stuff earlier. Do we want to do them French-style, as an aperitif before we sit down to the main courses?
FURTHER UPDATE:
We have had another cancellation (I missed it), we now have 15 confirmed:
We have seven of me and my homies confirmed:
Dan Kravitz
Eileen McKeon
Peter McKeon
Chuck Christman
Bonnie Skillins
Mark Powers
Julie Powers
We have eight wine board geeks confirmed:
Michael Chang
Eileen Chang
Nick Christie
David Waller
+1
Ryan Meyer
David Bueker
Jim F
I am reaching out to a few other people who had expressed interest, but confirmed board members can invite another few people if they know anybody interested.