The Cheese Board, what are you drinking?

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New era, new thread.

Last night - sherry cask aged rice shochu. Truly delightful and better than any whiskey I’ve had in ages. Rich with lovely oloroso oily notes and a hint of PX sweetness. Great complement to the Sichuan/Hunan dinner we had.

American Fear of Pranksterism (Ed), Saturday, 3 March 2018 22:10 (one year ago) Permalink

tap water, cold

bathed and ready for a snack (bizarro gazzara), Saturday, 3 March 2018 22:11 (one year ago) Permalink

xpost in the shochu you could actually taste the PX and oxidation from the cask? That's awesome.

Yerac, Saturday, 3 March 2018 22:26 (one year ago) Permalink

Just a hint, but definitely there.

American Fear of Pranksterism (Ed), Saturday, 3 March 2018 22:29 (one year ago) Permalink

Last night we had chilean Riesling from the Casablanca region. Tonight will be chilean Semillon. Both are grapes that chile is only really starting to experiment with but they don't get really get that much production here and I feel like sometimes I am the only one buying them by the case. Both are extremely versatile, crisp and unlike some other chilean white varietals, not as herbaceous or overworked. Since it's summer here, I drink them like water.

Yerac, Saturday, 3 March 2018 22:34 (one year ago) Permalink

Recently finished a half-bottle of my go-to better-than-everyday Sonoma pinot noir appellation (I think their interior rather than better coastal AVA), which I hadn't had in a long time. More everyday Oregon stuff will probably be next, though most of what I open for myself is white (pinot gris predominates) and often more local, better-suited to what I'm typically cooking. Don't drink much beer, but went out of my way for some mispaired Deschutes Fresh Squeezed last week, and pulled an FBS out the week before. There's a cask place in the neighborhood I may get back to before summer comes.

Elsewhere, I drink many more cocktails than I used to, near-exclusively whiskey- or agave-based, though they've driven an increasing interest in aperitifs, digestifs, and liqueurs. Amaro recommendations welcomed.

Moo Vaughn, Saturday, 3 March 2018 23:10 (one year ago) Permalink

this stuff. it's pickled carrot juice with bulghur. it's not alcoholic, but it's very, very salty.

ziggy the ginhead (rushomancy), Saturday, 3 March 2018 23:25 (one year ago) Permalink

For amaro, my at home go to is Cynar. Although most places I go to I typically just get Nonino

Yerac, Saturday, 3 March 2018 23:29 (one year ago) Permalink

Ohh, two things of note: our houseguests visiting from Tuscon last week brought a bottle of Del Bac, Tuscon AZ mesquite smoked whiskey for us (haven't tried yet). And I also recently got a bottle of 1978 D'Oliveiras Madeira, Boal that I am going to taste on my 40th birthday this year and for every birthday after.

Yerac, Saturday, 3 March 2018 23:36 (one year ago) Permalink

I've been drinking the Cigar City Jai Alai that's just made its way to Chicago, but also this nice bottle of Old Forester's Prohibition 1920 bourbon. Like too many shelf bourbons these days, there's no age statement, but this one boasts a complexity that puts it above the usual go-go and almost justifies the price.

My daughter (!) bought me that book Cork Dork, which made me want to drink wine, but my wine pallet is just not refined enough to appreciate good wine (which is sort of what the book is about).

I have a bottle of Cynar but don't use it for much. My wife *haters* amoros, and I've gotten pretty lazy with cocktails. Do I have to keep it cool, like vermouth, or does it keep pretty well at room temperature?

Oh, another thing I just got into is sotol, which is like a cousin to tequila that's made from a variant of agave called "desert spoon." It's made mostly in Chihuahua and until very recently was pretty hard to find in the US. Tastes more like tequila than not, perhaps a tad more viscous, but it's definitely vegetal and, like tequila and wine, terroir matters a lot and there is a lot of variation in flavor. Complex enough that I'm not sure it would be good to mix with, at least not as good as tequila or even mezcal.

Josh in Chicago, Sunday, 4 March 2018 00:02 (one year ago) Permalink

Just drink the cynar! I usually have it before bed when I don't want to open another bottle of wine. If you add some soda water and ice, your wife might be into it as a hydrating digestif. You don't need to refrigerate it unless you plan to have it open for months and months sitting next to a heater. And even then I don't know if you would be able to taste any off notes. But it doesn't have the alcohol% or sugar to keep it ok forever.

Yerac, Sunday, 4 March 2018 00:37 (one year ago) Permalink

Mango Habanero Rita with dinner

Moodles, Sunday, 4 March 2018 01:03 (one year ago) Permalink

tapwater from a volvic bottle

(i am back off coffee for a bit)

mark s, Sunday, 4 March 2018 11:54 (one year ago) Permalink

Strongbow, ginger beer snowballs, jaegerbombs, rum and coke, rum and rum, brandy, rum, vodka and red bull, some other stuff

Under the influence of the Ranters (Noodle Vague), Sunday, 4 March 2018 11:58 (one year ago) Permalink

what vintage red bull

imago, Sunday, 4 March 2018 12:00 (one year ago) Permalink

Oh, another thing I just got into is sotol

I didn't even know that it existed until spending a couple of weeks in Northern Mexico last year, and hitting a couple of sotolerias in Chihuahua itself for tasting flights.

I think you're right in characterising it as somewhere between tequila and mezcal, and closer to tequila. And, much like mezcal, not a good mixer because the terroir affects it far more than it does for tequila - challop: tequila has by far the least variation in taste of the three agave spirits (at least once you get beyond the Sauzas etc) and the element of 'good' comes from the quality and style of aging; with sotol and especially mezcal the difference between, say, vegetal and mineral types makes them virtually different drinks. (Source: a reckless night in a hipster mezcaleria in San Cristobal de Las Cases.)

Bimlo Horsewagon became Wheelbarrow Horseflesh (aldo), Sunday, 4 March 2018 12:12 (one year ago) Permalink

been drinking a lot of tea and yaupon recently having cut out 90% of my coffee consumption.

sibilla is my fav. amaro right now.

call all destroyer, Sunday, 4 March 2018 15:03 (one year ago) Permalink

How has cutting out coffee worked out for you? I usually need about 2 1/2 a day, and definitely in the morning. I feel like my intake is increasing.

Re: sotol, there are actually a bunch of mysterious agave drinks:

Bacanora? Raicilla? I don't know these. More here:

Josh in Chicago, Sunday, 4 March 2018 15:16 (one year ago) Permalink

Interesting stuff. Not been to those states so they have eluded me. Unfortunately I didn't read this before some friends were in Jalisco or else I would have got them to bring back some raicilla.

Bimlo Horsewagon became Wheelbarrow Horseflesh (aldo), Sunday, 4 March 2018 16:24 (one year ago) Permalink

My favorite mezcal is Del Maguey but I am a sucker for interesting bottles. The only mixed agave based drinks I like are ones that are smokey, spicy or have egg whites in them.

I gave up coffee, caffeine and alcohol for a year once. My skin looked amazing and I was sleeping so well at night.

Yerac, Sunday, 4 March 2018 16:46 (one year ago) Permalink

re giving up coffee: i only gave up yesterday! today i am mildly headachey and will be for a few days i imagine

when i've done it before i sleep really well and feel much less sluggish (on the downside i don't get to drink lovely coffee which i love)

mark s, Sunday, 4 March 2018 16:56 (one year ago) Permalink

same old. one cup of coffee with breakfast. lots of water all day. one glass of wine with supper. some more water after supper. occasional cup of tea.

A is for (Aimless), Sunday, 4 March 2018 18:35 (one year ago) Permalink

Two cups of coffee with/for breakfast, lots of water throughout the day (had a kidney stone years ago), beer/glass of wine or two between 5 and 8, sometimes a small glass of bourbon later, or more often Sleepytime herbal tea. Have started running regularly relatively recently, and that seems to have had more of an effect on sleep habits and general wakefulness than anything else ever has.

Josh in Chicago, Sunday, 4 March 2018 19:04 (one year ago) Permalink

I had a little glass of this at lunch. It was delicious.

El Tomboto, Sunday, 4 March 2018 19:32 (one year ago) Permalink

Sounds about as appetizing as a Stella.

Had a Sorachi Ace last night, which was nice enough but not really the sour pairing I was looking for. After another in what seems to be at least a personal trend towards coffee-flavored cocktails, which are a little weird, but feel called for when you've skipped your espresso.

Moo Vaughn, Sunday, 4 March 2018 19:50 (one year ago) Permalink

I hate peppers in beer, and I hate beer in cocktails. I do, however, like peppers in cocktails.

Josh in Chicago, Sunday, 4 March 2018 19:52 (one year ago) Permalink

Waikiki Brewing makes a jalapeno beer. It's always fine for me for two sips and then I am done. I lean towards darker or cream ales, porter/stouts, cask conditioned beers. I would try that doppelbock.

Yerac, Sunday, 4 March 2018 20:57 (one year ago) Permalink

xpost I am a bit obsessed with sleepytime teas. I really like the one Clipper makes that has the citrus notes.

Yerac, Sunday, 4 March 2018 20:59 (one year ago) Permalink

i cut back on coffee because it was fucking with my stomach/digestion. i don’t really notice a difference beyond feeling better in that department. caffeine has never had much of an impact on me.

call all destroyer, Sunday, 4 March 2018 21:27 (one year ago) Permalink

From the Wine I Don't Pay For Dept., a 2001 Cote Rotie

Moo Vaughn, Monday, 5 March 2018 02:49 (one year ago) Permalink

I’m in Kanazawa drinking local sake made from the lauded rice here in Ishikawa prefecture.

droit au butt (Euler), Monday, 5 March 2018 13:39 (one year ago) Permalink

I've had a chai latte AND a matcha latte today

imago, Monday, 5 March 2018 13:41 (one year ago) Permalink

overlooking Hammersmith roundabout

imago, Monday, 5 March 2018 13:42 (one year ago) Permalink

What was the Cote Rotie (if you remember)?

Yerac, Monday, 5 March 2018 13:47 (one year ago) Permalink

Don't know

Moo Vaughn, Monday, 5 March 2018 13:55 (one year ago) Permalink

Chilean old vine carignan (chilled) tonight.

Yerac, Friday, 16 March 2018 19:03 (one year ago) Permalink

we are drinking negronis, good local gin plus campari plus carpano antica = mmmmmm

sleeve, Friday, 16 March 2018 19:05 (one year ago) Permalink

Chilean old vine carignan (chilled) tonight.

― Yerac, Saturday, 17 March 2018 6:03 AM (one hour ago) Bookmark Flag Post Permalink

Snap except it was blended with Cabernet Franc and it was two nights ago.

Last night was びびび Honjozo Sake. To which I have to say I am somewhat ambivalent and I wish I hadn’t bought a whole sho based on the label. I have a sake tasting class on Sunday which I’m pretty excited about.

American Fear of Pranksterism (Ed), Friday, 16 March 2018 20:29 (one year ago) Permalink

I did a session with a sake samurai (master) once trying to get prepared for a test. I am actually not too into sake as a preference for drinking; I like the unfiltered nigori well enough. I probably had way too much terrible, old sake earlier in life.

Yerac, Friday, 16 March 2018 20:40 (one year ago) Permalink

Take a pic of what you taste on Sunday if you remember.

Yerac, Friday, 16 March 2018 20:41 (one year ago) Permalink

We drink a lot of sake at home. Partly because my wife is allergic to sulphites so we don’t often drink wine.

Last weekend we had a truly fantastic Dewazakura Junmai Ginjo from Yamagata. We spent some time in Yamagata in January and it’s the first time I got a sense of regionalist in sake. There’s a signature note in a lot of Yamagata sake, a somewhat citrusy mildly acidic note that is very pleasant.

American Fear of Pranksterism (Ed), Friday, 16 March 2018 20:55 (one year ago) Permalink

If I lived in Japan, I would be drinking sake all the time. I do believe a lot that the wine of an area (like food) has it's best showing when consumed in the area. That looks good. I usually like very high acid wines.

Yerac, Friday, 16 March 2018 21:01 (one year ago) Permalink

Lots of wines (including sakes) don’t make it out of the region, because the locals drink it all. I brought home a bottle of sake from Kanazawa and looking online I could get it here but yeesh I’d have to pay

droit au butt (Euler), Friday, 16 March 2018 21:16 (one year ago) Permalink

Yep, when I travel I try to only drink the local, village wines. And if I bring anything back I look it up first to make sure it isn't exported and I can't just get it near the same price range.

Yerac, Friday, 16 March 2018 21:21 (one year ago) Permalink

You’re quite right it’s somewhat bizarre to be drinking a bunch of Sake that come a long way vs wine from world class winemakers from vineyards I can cycle to (Try some Mac Forbes Pinot Noir if you ever get the chance).

The sake scene in Australia here is reallyboomerang my with a number of new importers springing up dealin with smaller kura and bringing some really interesting stuff, but definitely at a price. Not a lot of focus on tohoku though, tends to be more southern kura. I’ve idly toyed with the idea of setting up a side-hustle importing sake with a couple of mates in the liquor industry, focussing on Tohoku and particularly Yamagata; mainly as an excuse to ramble around Tohoku meeting various Toji-san.

American Fear of Pranksterism (Ed), Friday, 16 March 2018 23:11 (one year ago) Permalink

i've got this pfriem belgian style blonde. it's pretty good.

ziggy the ginhead (rushomancy), Friday, 16 March 2018 23:47 (one year ago) Permalink

Pfriem rules, they've been doing great work

sleeve, Friday, 16 March 2018 23:49 (one year ago) Permalink

currently: Stillwater "Strobe Lights" hazy DDH IPA

earlier today:

Omnipollo Beglo "post-skate" IPA

RAR Pencil Fight

Ocelot Jezmund

it's been a good day

El Tomboto, Sunday, 18 March 2018 03:58 (one year ago) Permalink

On the train home from my sake class. Will have to sort through my notes but the stand outs were

Daruma Kosho 3 years old
Yamamoto Namazake
Nagaragawa Futsu-shu

Also a sparkling usunigori that wasn’t horrible as I’ve come to excellent etc from both cloudy and sparkly sakes.

American Fear of Pranksterism (Ed), Sunday, 18 March 2018 05:51 (one year ago) Permalink

Last night we opened a bottle of a Lustau dry oloroso which worked surprisingly well with a standard-but-delicious home-made beef chilli. (I like my oloroso cold, which seems to raise eyebrows with britisher sherry drinkers but that’s how I like it best.)

Tim, Sunday, 18 March 2018 07:50 (one year ago) Permalink

went out to astoria, mostly honestly so i could try out the beers. buoy had a pretty nice cucumber gose called "benedict cumberbatch". i really enjoyed fort george as well - they had the best poutine i've had in the state of oregon and an excellent hazy ipa called "skies of wonder". i got a growler of that one to go. i'm really liking the "hazy" ipa trend that's started - i was never really into ipas until the hazys came around. i'm also loaded for bear on bottles, more than will actually fit in my fridge.

the scientology of mountains (rushomancy), Thursday, 14 March 2019 00:24 (three months ago) Permalink

I'm a big fan of both Buoy and Fort George brewing, they do great work in general. The pub is also nice as you note.

Emperor Tonetta Ketchup (sleeve), Thursday, 14 March 2019 00:31 (three months ago) Permalink

Yeah I love the hazy things. Such a welcome change from years of being bludgeoned with hoppy bitterness. Found a Bell's "Official" hazy @ local store the other day. Have never tried theirs and am looking forward to later today.

The immortal Hydra Viridisimma (outdoor_miner), Friday, 15 March 2019 14:13 (three months ago) Permalink

I also enjoy the hazy ipa trend, but I've found they don't have the same flavor when canned/bottled. If you can go somewhere where they're on tap, I'd recommend it

mh, Friday, 15 March 2019 14:17 (three months ago) Permalink

The Alchemist, Tree House, Trillium & Other Half pretty much drove the haze craze strictly on can sales over the past few+ years, so that's a rather refreshing take mh.

Jersey Al (Albert R. Broccoli), Friday, 15 March 2019 15:37 (three months ago) Permalink

Maybe I'm wrong! I've had the same hazy beers in can and on tap, some on tap right where they were brewed, and it seems to lose something. It could also be my small sample size.

It looks like that Bell's one that outdoor_miner mentioned is available around here on tap and, hopefully, canned. I'll see if I can do a taste test.

mh, Friday, 15 March 2019 16:05 (three months ago) Permalink

Part of the mythology of Heady Topper (from The Alchemist) is that because the beer was so ugly (hazy, opaque, un-fined/filtered) the packaging says "Drink From The Can!" on it. I think they started canning it in 2011.

Jersey Al (Albert R. Broccoli), Friday, 15 March 2019 16:17 (three months ago) Permalink

all right, I’ve had 30oz of Bell’s Official from the tap. now to track down some cans

mh, Friday, 15 March 2019 23:53 (three months ago) Permalink

well, i think they're tasty enough. the dough recipe worked fine. but maybe i didn't boil 'em long enough and also could have taken them further in the baking bc they're pretty overly soft and chewy and got no crispy exterior. will def. try again in the near future. i put caraway and black sesame seeds on 'em.

The immortal Hydra Viridisimma (outdoor_miner), Saturday, 16 March 2019 13:30 (three months ago) Permalink

shite, wrong thread!

The immortal Hydra Viridisimma (outdoor_miner), Saturday, 16 March 2019 13:41 (three months ago) Permalink

well that Bell's Official hazy didn't impress. i liked it alright but had expectations i guess for my first offering from them. just didn't have much oomph/complexity. i'll stick with hazy little thing and not think twice fwiw

The immortal Hydra Viridisimma (outdoor_miner), Saturday, 16 March 2019 20:32 (three months ago) Permalink

Where do you live outdoor_miner?

Jersey Al (Albert R. Broccoli), Saturday, 16 March 2019 20:53 (three months ago) Permalink

So Cal, in a little town called Redlands east of L.A. (not by choice, mind)

The immortal Hydra Viridisimma (outdoor_miner), Saturday, 16 March 2019 21:46 (three months ago) Permalink

try Bell’s Two-Hearted Ale, kind of their signature

mh, Sunday, 17 March 2019 00:14 (three months ago) Permalink

Not that I’ve had it in a long time but i always liked Bell’s Two Hearted.

American Fear of Pranksterism (Ed), Sunday, 17 March 2019 00:33 (three months ago) Permalink

my closest bar (that isn’t the cheese bar!) had an excellent two-hearted special on tuesdays for a long time. 20oz pour for $5

mh, Sunday, 17 March 2019 04:33 (three months ago) Permalink

oh damn, I've raced bikes in Redlands.

I would head over to Hangar 24 and see if they have any of these:

I've never had it, but I have had several batches of their Pugachev's Cobra and it is extremely well made. I can imagine they did a good job with the L-39?

Jersey Al (Albert R. Broccoli), Sunday, 17 March 2019 04:45 (three months ago) Permalink

and two-hearted rules!

Jersey Al (Albert R. Broccoli), Sunday, 17 March 2019 04:46 (three months ago) Permalink

haven't been to hangar since the summer, but i'll def go and look for that (probably not today on account of redlands' classic bike race that's going on all day and my abode is damn near the middle of it). ritual is another good brewery in town but i don't think they do hazy rn.

The immortal Hydra Viridisimma (outdoor_miner), Sunday, 17 March 2019 14:55 (three months ago) Permalink

Haha, sorry about that... it's a fun race though!

Jersey Al (Albert R. Broccoli), Sunday, 17 March 2019 15:44 (three months ago) Permalink

was out for natural wine on saturday. had a bottle of Monastero Suore Cistercensi Coenobium Ruscum. Verdicchio, Malvasia, Grechetto, Trebbiano.

made by nuns. two weeks sur lie, so barnyardy as heck, hot on the nose, minerals, caramel. nice wee wine.

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Wednesday, 27 March 2019 17:58 (two months ago) Permalink

i've had one of their wines! not that one tho, the one i had was their more normal white

i dont think 2 weeks on lees necessarily means that a wine will be barnyardy?

just sayin, Wednesday, 27 March 2019 21:37 (two months ago) Permalink

oh yeah i think i should have said "also".

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Wednesday, 27 March 2019 21:43 (two months ago) Permalink

skin contact too i should note

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Wednesday, 27 March 2019 21:44 (two months ago) Permalink

i guess the difference between the ruscum and their other white is the other one is not skin contact

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Wednesday, 27 March 2019 21:45 (two months ago) Permalink

White wines typically don't get barnyard aromas, because that is usually associated with brett (wine fault) and those yeasts can't deal with higher acidity.

Btw which wine bar do you usually go to?

Yerac, Wednesday, 27 March 2019 22:05 (two months ago) Permalink

(some people do like brett in their wines)

Yerac, Wednesday, 27 March 2019 22:10 (two months ago) Permalink

ok, i am bad with wine knowledge. is it possible for a skin contact to have a yeastiness to it or am i probably tasting something else and misidentifying?

there's not many places with much natural wine in vancouver that are not primarily restaurants. i got to which is the main place in the city that is wine focused and all natural wine

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Wednesday, 27 March 2019 22:15 (two months ago) Permalink

it's also walking distance from my apartment which helps

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Wednesday, 27 March 2019 22:15 (two months ago) Permalink

You totally have fine wine knowledge!

Skin contact for white wines usually can give it a little more body and maybe some tannin if it gets to be almost an orange wine. The sur lies where the wine isn't being racked (letting sediment/leftover yeast from fermentation settle and then moved to another vessel) and then also stirred can give it nutty, creamy notes, more body. Left longer, you have things like champagne that are briochey, toasty, yeasty.

Yerac, Wednesday, 27 March 2019 22:20 (two months ago) Permalink

thank you for that info. i should probably do some study, my partner has some of the wset books at home i should read.

also had a glass of a pet nat from a new winemaker called neon eon from summerland in b.c.'s okanagan region which was a zweigelt. good light carbonation and easy drinking, but a little sweet, wouldn't fancy a bottle of it

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Wednesday, 27 March 2019 22:22 (two months ago) Permalink

Oh yeah, the wset books are pretty comprehensive but kind of dry. There are some fun sites, like Wine Folly. ( I think she has a book now). If you have amazon prime I think the Wine Bible is available on check out for free (but not the canada amazon).

Yerac, Wednesday, 27 March 2019 22:25 (two months ago) Permalink

Oh man, I never see any canadian wines, except for ice wine.

Yerac, Wednesday, 27 March 2019 22:26 (two months ago) Permalink

Is your partner doing wset?

Yerac, Wednesday, 27 March 2019 22:27 (two months ago) Permalink

she hasn't done it but is thinking of doing so. but she has read through some books a colleague gave her, she's a server at a farm to table resto so it helps professionally and she enjoys wine and wants to know more about it.

i didn't even know that they made wine in canada until i moved here. although given that the climate is very similar to the american parts of the pnw i suppose i shouldn't be too surprised.

as the province has the monopoly on liquor distribution there tends to be a bit of a protectionist thing, so you end up having lots of bc wine available (although the more interesting stuff usually ends up at private wine stores rather than government ran ones) and less foreign stuff

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Wednesday, 27 March 2019 22:34 (two months ago) Permalink

i suppose that's a bad way of describing it, the liquor store will be mainly foreign wine for sure, but the BC wine is over-represented

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Wednesday, 27 March 2019 22:35 (two months ago) Permalink

That is similar to every wine growing region.

If she is a server she should just do Court of Master Sommeliers and try to become a certified sommelier. Both are very similar about theory up to a point but wine service is part of the court program and more knowledge of wine producers.

Yerac, Wednesday, 27 March 2019 22:43 (two months ago) Permalink

I don’t often buy wines from the States cos it’s hard to find value, but took a punt on a few bottles of Trousseau-Gris from Jolie Laide and I’m very glad I did. Really gorgeous delicate copper colour, lovely soft texture, floral nose but fresh and mineral taste.

Also a young vine Xinomavro from Thymiopoulos - really tasty red berries and a beautiful aroma (reminded me of Alpha Box & Dice’s ‘F is for Fog’ Nebbiolo).

xp I remember when I lived in Ontario I’d go to LCBO and every time walk straight past all the local wine cos I assumed Canadian wine must be shite because I was dumb. Gutted I didn’t try more now, only time I see it in London is occasionally spotting an Inniskillen ice wine for like £150 on a dessert list...

Blandford Forum, Wednesday, 27 March 2019 22:46 (two months ago) Permalink

xp. ah. that could be an idea.

i have had bad luck with ontario wines, though i have only been in ontario for about 10 days all-in so i haven't much experience with them.

funny canadian thing: federal legislation discourages the inter-provincial distribution of booze so you rarely see ontario wines (except ice wines) in b.c. liquor stores

government are maybe going to change that but the liberals might be the government after the election this year

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Wednesday, 27 March 2019 22:50 (two months ago) Permalink

might not be

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Wednesday, 27 March 2019 22:50 (two months ago) Permalink

Yeah, every state in the US has their own special booze laws. It's absurd.

Yerac, Wednesday, 27 March 2019 22:55 (two months ago) Permalink

And I am in chile right now and they only recently started getting non-chilean wine that wasn't argentinian, champagne or bordeaux.

Yerac, Wednesday, 27 March 2019 22:57 (two months ago) Permalink

yeah i don't think i ever drank non-chilean wine in chile.

( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Wednesday, 27 March 2019 23:00 (two months ago) Permalink

I have been trying to only drink on the weekends. and . now. relief.

Yerac, Friday, 29 March 2019 21:42 (two months ago) Permalink

a saison called "the bees drank honey in the lion's skull", because the name sounded metal and the weather is right for a saison

it's some heavy shit, big on flavor, the sort of stuff i like

Jaki Liebowitz (rushomancy), Friday, 29 March 2019 23:47 (two months ago) Permalink

that's the name of an album by Earth iirc

Emperor Tonetta Ketchup (sleeve), Friday, 29 March 2019 23:59 (two months ago) Permalink

i knew i recognized that name from somewhere

i totally will buy beers just because i like their names and/or label art. it's not any worse than buying records for the cover art imo. better because once you drink them you don't have to worry about what you're going to do with them after that.

Jaki Liebowitz (rushomancy), Saturday, 30 March 2019 00:05 (two months ago) Permalink

i'd drink a cider called "when we were eating unripe pears"

Jaki Liebowitz (rushomancy), Saturday, 30 March 2019 00:06 (two months ago) Permalink

I couldn't drink or stand the smell of gin for 30+ years thanks to a youthful overindulgence, but I'm back in the saddle and learning the difference between gin styles. Got a bottle of Bristow botanical gin today, same distiller as Cathead vodka. Verrry nice...I sipped some neat a few minutes ago and am still enjoying the play of botanicals on the tongue.

Jared Kushner's Blows Against the Empire — C/D (WmC), Sunday, 7 April 2019 00:00 (two months ago) Permalink

ohhhhh, I was picking up some wine today and was looking at the nice selection of gin. Was very tempted because I love Hemingways and thought about getting a little strange about gin. But I passed because I can only really concentrate on a couple of things at once right now.

Yerac, Sunday, 7 April 2019 00:29 (two months ago) Permalink

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