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 (two years ago) link
tap water, cold
― bathed and ready for a snack (bizarro gazzara), Saturday, 3 March 2018 22:11 (two years ago) link
Everything...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 (two years ago) link
Just a hint, but definitely there.
― American Fear of Pranksterism (Ed), Saturday, 3 March 2018 22:29 (two years ago) link
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 (two years ago) link
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 (two years ago) link
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 (two years ago) link
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 (two years ago) link
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 (two years ago) link
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 (two years ago) link
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 (two years ago) link
Mango Habanero Rita with dinner
― Moodles, Sunday, 4 March 2018 01:03 (two years ago) link
tapwater from a volvic bottle
(i am back off coffee for a bit)
― mark s, Sunday, 4 March 2018 11:54 (two years ago) link
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 (two years ago) link
what vintage red bull
― imago, Sunday, 4 March 2018 12:00 (two years ago) link
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 (two years ago) link
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 (two years ago) link
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: http://mezcalphd.com/2013/10/mezcal-tequila-sotol-bacanora-raicilla-pulque-and-more/
― Josh in Chicago, Sunday, 4 March 2018 15:16 (two years ago) link
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 (two years ago) link
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 (two years ago) link
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 (two years ago) link
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 (two years ago) link
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 (two years ago) link
I had a little glass of this at lunch. It was delicious. https://www.ratebeer.com/beer/center-of-the-universe-shut-up-barrel-aged-doppelbock/576697/
― El Tomboto, Sunday, 4 March 2018 19:32 (two years ago) link
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 (two years ago) link
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 (two years ago) link
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 (two years ago) link
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 (two years ago) link
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 (two years ago) link
From the Wine I Don't Pay For Dept., a 2001 Cote Rotie
― Moo Vaughn, Monday, 5 March 2018 02:49 (two years ago) link
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 (two years ago) link
I've had a chai latte AND a matcha latte today
― imago, Monday, 5 March 2018 13:41 (two years ago) link
overlooking Hammersmith roundabout
― imago, Monday, 5 March 2018 13:42 (two years ago) link
What was the Cote Rotie (if you remember)?
― Yerac, Monday, 5 March 2018 13:47 (two years ago) link
― Moo Vaughn, Monday, 5 March 2018 13:55 (two years ago) link
Chilean old vine carignan (chilled) tonight.
― Yerac, Friday, 16 March 2018 19:03 (two years ago) link
we are drinking negronis, good local gin plus campari plus carpano antica = mmmmmm
― sleeve, Friday, 16 March 2018 19:05 (two years ago) link
Chilean old vine carignan (chilled) tonight.― Yerac, Saturday, 17 March 2018 6:03 AM (one hour ago) Bookmark Flag Post Permalink
― 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 (two years ago) link
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 (two years ago) link
Take a pic of what you taste on Sunday if you remember.
― Yerac, Friday, 16 March 2018 20:41 (two years ago) link
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 (two years ago) link
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 (two years ago) link
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 (two years ago) link
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 (two years ago) link
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 (two years ago) link
i've got this pfriem belgian style blonde. it's pretty good.
― ziggy the ginhead (rushomancy), Friday, 16 March 2018 23:47 (two years ago) link
Pfriem rules, they've been doing great work
― sleeve, Friday, 16 March 2018 23:49 (two years ago) link
currently: Stillwater "Strobe Lights" hazy DDH IPA
Omnipollo Beglo "post-skate" IPA
RAR Pencil Fight
it's been a good day
― El Tomboto, Sunday, 18 March 2018 03:58 (two years ago) link
On the train home from my sake class. Will have to sort through my notes but the stand outs were
Daruma Kosho 3 years oldYamamoto NamazakeNagaragawa 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 (two years ago) link
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 (two years ago) link
Cheap IPAs and pale Ales. Closest off licence is LIDL supermarket.Got into IPA a couple of months ago when i discovered it was one of the draught choices at a local venue/artspace. I think their one is a local firm whereas Lidl isn't. Enjoy it though.
― Stevolende, Friday, 6 September 2019 12:46 (eight months ago) link
impulse bought a ancho chile liqueur just now. will try it neat, but it seems to have a lot of mixing potential (tequila, mezcal, rye/bourbon)
― one charm and one antiup quark (outdoor_miner), Friday, 6 September 2019 19:20 (eight months ago) link
Spicy liquers makes me think of egg white and lapscang tea combos.
― Yerac, Friday, 6 September 2019 19:35 (eight months ago) link
interesting. what is the purpose of the white, something to do with aesthetics or texture?
― one charm and one antiup quark (outdoor_miner), Friday, 6 September 2019 19:37 (eight months ago) link
it gives it that foamy head (must blend). I am pretty sure I have had a drink like that with a jalapeno tequila.
― Yerac, Friday, 6 September 2019 19:39 (eight months ago) link
yeah it adds a sort of foamy creamy-like texture to the drink. or if you're vegan or not into eggs, you could use aquafava! garbanzo juice does the same job, as i learned at the house of an ilxor!
― weird woman in a bar (La Lechera), Friday, 6 September 2019 19:40 (eight months ago) link
oh, that's a great suggestion, too xp
― one charm and one antiup quark (outdoor_miner), Friday, 6 September 2019 19:46 (eight months ago) link
hmmm, I was looking up the place (Mayamezcal) where I had this drink but it was a very very long time ago so of course it's no longer on the menu. It looks like there are a lot of egg white and mezcal cocktails out there.
― Yerac, Friday, 6 September 2019 19:47 (eight months ago) link
i made one with watermelon juice, mezcal, lime, garbanzo juice (or egg white) it was pretty simple and good! i love mezcal
― weird woman in a bar (La Lechera), Friday, 6 September 2019 19:49 (eight months ago) link
a little cayenne on the topmmmmm
― weird woman in a bar (La Lechera), Friday, 6 September 2019 19:50 (eight months ago) link
going to third the recommendation for mezcal/tequila with ancho chile!
― untuned mass damper (mh), Friday, 6 September 2019 20:37 (eight months ago) link
will do! am not very familiar w/mezcal. think i've had it once or twice a long time ago, but have been meaning to re-partake in some for awhile now.
made watermelon margaritas a few times a couple months ago, now i'm wondering why i didn't think to put any habanero in there. doy
― one charm and one antiup quark (outdoor_miner), Friday, 6 September 2019 21:39 (eight months ago) link
― American Fear of Pranksterism (Ed), Saturday, 7 September 2019 09:29 (eight months ago) link
― Yerac, Saturday, 7 September 2019 16:03 (eight months ago) link
Ok, I have decided I like it.
btw I finally got some WSET diploma results back and I passed the business unit exam and the tasting portion of the huge wine unit but didn't pass the theory. I think the global pass rate was around 35%. I know I was underprepared and had underestimated it too much but at least I don't have to retake the tasting portion again. In case anyone is interested here were the wines that were the blind tasting exam. It was four flights (3 wines per flight) over 2 hours. First flight was same grape, second same country or region, third quality assessment, fourth was whatever they wanted.
― Yerac, Saturday, 7 September 2019 20:02 (eight months ago) link
feel like the ABV on most of those is really high! i would have expected more of them coming in at 12-12.5
― Li'l Brexit (Tracer Hand), Saturday, 7 September 2019 21:13 (eight months ago) link
How does the palate even recover after that monster from the Barossa in the first flight?
― American Fear of Pranksterism (Ed), Saturday, 7 September 2019 21:20 (eight months ago) link
Tracer, I was even surprised when I saw the alcohol because I started second guessing myself when all the alcohol seemed medium+ to high over and over. But bottle labeling, depending on the country, can have a small error tolerance of +/- 1.5 percent alcohol sometimes. And places like Argentina, California and Australia, any hotter climate or a hot vintage will always have higher alcohol.
Ed, I know people were mad about the amount of red wines, especially at 10am in the morning, and that they put that Mosel (because it was semi sweet) right before the gruner veltliner.
― Yerac, Saturday, 7 September 2019 21:27 (eight months ago) link
That first flight I kind of screwed up. Like, I got the countries right but for some reason I got it into my head early on that it was cabernet sauvignon even though I knew it didn't have enough tannin and I was tricking myself into thinking the wine was redder than it was. But I think the rest of my tasting notes were good enough that it didn't matter. I had wanted to change it to syrah but ran out of time and I had written in pen. After that I switched to pencil.
― Yerac, Saturday, 7 September 2019 21:49 (eight months ago) link
Contrats Yerac! How was that syrah? We are Thanksgiving-ing not far from that producer...
― Jersey Al (Albert R. Broccoli), Sunday, 8 September 2019 00:25 (eight months ago) link
Thx! (although I am only halfway done and am dreading trying to finish). You should to that producer and tell me what you think. I didn't know that them at all but I knew it was from the USA based upon the tasting notes (so it was definitely more fruit finesse, bold). All the wines I think I had as good or very good, with maybe two outstandings. The wines are chosen and sent out from London so they can control the availability and variation and they have the local schools and master of wine program people doing day of tasting notes to grade against.
― Yerac, Sunday, 8 September 2019 01:26 (eight months ago) link
Everything about that Barossa Shiraz screams ‘do not drink me’, I’m sure it was much better than i’m Imagining.
― American Fear of Pranksterism (Ed), Sunday, 8 September 2019 01:31 (eight months ago) link
It seems to be heavily reviewed (favorably) and in the $50USD price range.
― Yerac, Sunday, 8 September 2019 01:39 (eight months ago) link
Oh, I am remembering this now. I thought it was a high alcohol bordeaux at first. It was good.
― Yerac, Sunday, 8 September 2019 01:41 (eight months ago) link
Spent a very enjoyable afternoon in Venice a couple weeks ago at the end of vacation. We walked eight miles all over San Marco, San Polo, and Dorsoduro popping into five different wine bars and visiting four churches in between. Venice has a great little natural wine scene. Brought home a bottle of cloudy prosecco.
― Mazzy Tsar (PBKR), Monday, 23 September 2019 20:19 (eight months ago) link
Planning to go to a fancy (for me) steak house tonight in DC (St Anselm's) and I'm most excited about the wine list. Already planning to have the Channing Daughter's Ramato orange pinot grigio, and...maybe...this carbonic cab franc from Maryland?
They serve my fave lambrusco but it's $14 a glass and I'm bringing a $15 bottle with me to drink at the hotel so thanks but no thanks.
― There's more Italy than necessary. (in orbit), Tuesday, 24 September 2019 16:57 (eight months ago) link
https://m.imgur.com/a/O0ZpF2bPicked up some dessert wine and vin jaune at auction for Christmas Day, and a few bits and bobs from Spain + Germany. Drink the Envinate reasonably often, but I’m excited to try the others - hardly ever drink godello so particularly curious about the Del Vivo.Anyone in London got recommendations for good independent wine shops? Something interesting/unstuffy etc. Italian deli near me (Bambuni in Nunhead) is my go-to if I run out and need a bottle, but their selection isn’t massive and a bit of variety would be great.
― Blandford Forum, Thursday, 21 November 2019 19:57 (six months ago) link
Wow, where do you go for wine auctions? I always assume they're for £50000 bottle of 150 year old stuff that's for investment rather than drinking.
I too am interested in London wine shop recs. Locally to me and BF I like Terroirs on Lordship Lane, which can tend to the expensive but they're also happy to enthuse about the cheaper end of their range. I find Theatre of Wine on Trafalgar Road in Greenwich pretty good, they keep an interesting range of sherry.
― Tim, Friday, 22 November 2019 09:33 (six months ago) link
I love wine auctions. I used to have friends do Christies a lot and we had a group of friends that would split the cases between ourselves so we had more buying power and flexibility. I got a bottle of Maison Surrenne Unblended 1946 grande champagne COgnac and paid ~$45 for my bottle. I think it's $400-600 usually. I think I have about 4 inches in the bottle left.
― Yerac, Friday, 22 November 2019 12:14 (six months ago) link
just picked up a bottle of Patxaran
― L'assie (Euler), Friday, 22 November 2019 16:40 (six months ago) link
old friend of mine i worked with at a wine shop in sf lives in London now and works at this place that is probably really nicehttps://www.bbr.com/ Berry Bros. and Rudd on St. James St.xpost
― one charm and one antiup quark (outdoor_miner), Saturday, 23 November 2019 14:10 (six months ago) link
yeah, I always have people say Berry Bros, Philglas & Swiggot, and Hedonism for London. I think Majestic is also completely fine in a pinch and they have good deals. I always end up just going to whichever wine store is closest to wherever I am that day in London. The last time I wanted to try a bottle of Nyetimber and I ended up at Amathus Soho on Wardour and they seemed pretty knowledgeable and nice.
― Yerac, Saturday, 23 November 2019 14:41 (six months ago) link
Antiques Roadshow expert drinks 180-year-old urine, rusty nails and a human hair after mistaking liquid for port https://t.co/pSYSdCfnyY— The Independent (@Independent) December 30, 2019
― mark s, Tuesday, 31 December 2019 17:43 (five months ago) link
I am now thinking of whether it would be better or worse if the urine was fresher.
― Yerac, Tuesday, 31 December 2019 18:03 (five months ago) link
mmm, rusty nails. i need to get some scotch and drambuie
― medicate for all (outdoor_miner), Tuesday, 31 December 2019 22:10 (five months ago) link
t/s: sarcophagus juice vs 180-year-old urine, rusty nails and a human hair
― hot nuts (small) (bizarro gazzara), Tuesday, 31 December 2019 22:16 (five months ago) link
coffin liquor ftw
― weird woman in a bar (La Lechera), Tuesday, 31 December 2019 22:36 (five months ago) link
old urine would have far less microplastics, I guess.
― Yerac, Wednesday, 1 January 2020 19:15 (five months ago) link
not drinking them yet, but today i happened to be driving by a liquor store i was familiar with from when i lived closer to it. unfortunately, it's going out of business and they were selling their inventory at cost. grabbed a couple bottles of rittenhouse rye for 20 bucks each, a 2012 domaine vieux telegraphe chateauneuf-du-pape for $60 (down from $100) and a 2001 (!) domaine jean-louis chave hermitage that, based on other pricing online, i got for cheeeeaaaap.
― call all destroyer, Tuesday, 21 January 2020 01:44 (four months ago) link
oh that Domaine du Vieux Telegraphe is a really good price. I have two bottles of the 2012 vintage too and I think I got it at a steal even at like $70.
― Yerac, Tuesday, 21 January 2020 04:22 (four months ago) link
Milan nestarec forks and knives red
V good, fruity as hell, soft tannins
― COVID and the Gang (jim in vancouver), Sunday, 12 April 2020 02:52 (one month ago) link
Grabbed the last(?) sixer of Stone’s Fear Movie Lions double IPA from my local grocery today. I hope there’s more in the back or on the way soon, it’s become a staple
― El Tomboto, Sunday, 12 April 2020 02:57 (one month ago) link
Had some good BC natty reds last couple days, neon eon horizon -zweigelt,syrah, merlot blend - which was smoothly tannic, and artakama pinot noir which was fruity earthy and acidic and went down easy chilled.
― COVID and the Gang (jim in vancouver), Sunday, 12 April 2020 02:57 (one month ago) link
I broke into some cheap sake I had stored away in the pantry. I think it cost $9 for 1.5 liters. It's pretty bland and neutral tasting, even as cheap sake goes. It doesn't complement food, but doesn't detract, either. I haven't bothered to warm it, since I'm skeptical that would improve it any.
― A is for (Aimless), Sunday, 12 April 2020 03:34 (one month ago) link
Partida Creus VN (natural white blend from Catalonia using grapes traditionally used for Cava). This was really awesome.
La Cave des Nomades - De Paris A Paris. Natural red from Banyuls. Maker is a Portuguese musician who caught the winemaking bug in France. Slight natural wine prickle that blew off in a couple minutes leaving just ethereal light fruit.
A friend of mine makes natural wine wine in NY in very small quantities. I was really excited to open a red wine from 2018, but had to pour it out: it came out looking (and smelling) brown.
― Fetch the Bolt Thrower (PBKR), Monday, 27 April 2020 13:31 (one month ago) link
I have been trying to open one nicer bottle from my cellar per week but I totally missed this weeknd.
yeah, natural wine, if it's not made by a larger producer, I drink it right away. There is a reason people stabilize wine.
― Yerac, Monday, 27 April 2020 13:47 (one month ago) link
I bought a couple of bottles of subirat parent from Partida Creus a while ago and definitely didn’t get lucky - first one tasted like pickled onion flavour biscuits, second one remains unopened and may well do forever more. Mee Godard beaujolais and sweet Fritz Haag Rowling for me, also got a case of the new Envinate white (Taganan Campanario) which I’m really excited to try - I love everything they do. Have also seemingly moved into the single malt stage of lockdown (my girlfriend is sick so we aren’t leaving the house at all which may help explain this). Don’t know much about whisky but enjoying my Ardbeg Uigeadail.
― crisp, Monday, 27 April 2020 14:43 (one month ago) link
Up until the last six months or so I never really had any particular issues with natural wine, at least no more than with regular (non-natural) wine. I didn't say much about it, but kind of blew off a lot of the negative talk up thread. I don't know if I had just been very lucky for years and years or if I moved to even smaller producers recently (probably both), but I've had a bad run with having to pour out 3-4 bottles in the last six months.
― Fetch the Bolt Thrower (PBKR), Tuesday, 28 April 2020 13:01 (one month ago) link
considering buying some piquette from a BC producer whose natty wines I like. any opinions on piquette?
― COVID and the Gang (jim in vancouver), Thursday, 14 May 2020 22:56 (two weeks ago) link