Happy Thanksgiving to all of my Berserk friends.
We’re snubbing our noses at tradition. We’re having a Flannery Beef Jorge steak today. Fuck turkey. There’s a reason it’s slang for “thing of little appeal”. It needs brining, stuffing, gravy, cranberry, sweet potatoes and other accoutrements to make it seem almost edible. It comes with a commitment to six days of dry, tasteless leftovers. Steak omelettes and sandwiches? Yes please.
Cheers to you all, and enjoy family and fare.
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Mom: “How long does open wine last in the fridge?”
Me: “Depends, when was it opened?”
Mom: “September.”
The wines:
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Happy Thanksgiving everyone! Opening a magnum of 2005 Evesham Wood Cuvee J pinot noir.
Cheers,
Hal
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Post a tasting note over here and charity benefits
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Happy thanksgiving folks! We went with a smoked duck plus the traditional sides, and a lovely lineup for our small gathering.
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Lucky to have two talented chefs in family - SIL did turkey and always treats me to Robuchon mash while daughter made a wonderful stuffing and I brought a bottle of the 2021 Component Sauvignon Blanc from last Berserker Day Vin Fraiche offering - we rarely drink SB but this is special and perfectly balanced , interesting. and lovely with our meal - a hit all around.
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Vilmart dessert wine? Brandy fortified.
Just had that from @Frank_Murray_III about a week ago.
Cool stuff
I still need to write up my tasting notes.
Their ratafia is fantastic.
From my understanding it is pressed grape juice fortified with neutral spirit.
Ratafia de Champagne is a vin de liqueur, or sweet fortified wine. A PGI since 2015, it has to be made with the last pressing of Pinot Noir, Chardonnay or Pinot Meunier, and then fortified by adding grape-based brandy to the must. “It would be comparable to Floc de Gascogne or Pineau des Charentes,” says Carney.
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I’ve never seen it offered. Where does one procure this secret juice?
Don’t know where, have to Google that. But…
It’s better, IMHO, as a pairing for cheese for the first course. Think it’s 18 ABV
Not empty
Better than the walnut Ratafia I’m drinking now?
West Virginia liqueur, just learned something new.
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