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) link
tap water, cold
― bathed and ready for a snack (bizarro gazzara), Saturday, 3 March 2018 22:11 (one year 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 (one year ago) link
Just a hint, but definitely there.
― American Fear of Pranksterism (Ed), Saturday, 3 March 2018 22:29 (one year 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 (one year 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 (one year 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 (one year 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 (one year 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 (one year 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 (one year 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 (one year ago) link
Mango Habanero Rita with dinner
― Moodles, Sunday, 4 March 2018 01:03 (one year ago) link
tapwater from a volvic bottle
(i am back off coffee for a bit)
― mark s, Sunday, 4 March 2018 11:54 (one year 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 (one year ago) link
what vintage red bull
― imago, Sunday, 4 March 2018 12:00 (one year 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 (one year 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 (one year 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 (one year 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 (one year 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 (one year 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 (one year 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 (one year 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 (one year 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 (one year 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 (one year 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 (one year 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 (one year 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 (one year 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 (one year ago) link
From the Wine I Don't Pay For Dept., a 2001 Cote Rotie
― Moo Vaughn, Monday, 5 March 2018 02:49 (one year 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 (one year ago) link
I've had a chai latte AND a matcha latte today
― imago, Monday, 5 March 2018 13:41 (one year ago) link
overlooking Hammersmith roundabout
― imago, Monday, 5 March 2018 13:42 (one year ago) link
What was the Cote Rotie (if you remember)?
― Yerac, Monday, 5 March 2018 13:47 (one year ago) link
― Moo Vaughn, Monday, 5 March 2018 13:55 (one year ago) link
Chilean old vine carignan (chilled) tonight.
― Yerac, Friday, 16 March 2018 19:03 (one year ago) link
we are drinking negronis, good local gin plus campari plus carpano antica = mmmmmm
― sleeve, Friday, 16 March 2018 19:05 (one year 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 (one year 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 (one year ago) link
Take a pic of what you taste on Sunday if you remember.
― Yerac, Friday, 16 March 2018 20:41 (one year 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 (one year 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 (one year 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 (one year 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 (one year 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 (one year ago) link
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) link
Pfriem rules, they've been doing great work
― sleeve, Friday, 16 March 2018 23:49 (one year 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 (one year 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 (one year 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 (one year ago) link
On a day to day to my last bottle of wine basis, I would choose a more classic style of wine, probably loire chenin, rioja or a southern italian red. But it's like music, you don't want one thing all the time and you like to constantly try new things. Natural wine is so all over the place. I don't love it but I get it. I posted a thing about it from something else here.
― Yerac, Friday, 16 August 2019 01:22 (one month ago) link
i do like the analogy in that post
― call all destroyer, Friday, 16 August 2019 01:47 (one month ago) link
call all destroyer: always ISO sonoma county beer/cider/wines. <3
― Jersey Al (Albert R. Broccoli), Friday, 16 August 2019 02:05 (one month ago) link
lol i have a type; who knew?
― call all destroyer, Friday, 16 August 2019 02:23 (one month ago) link
when come out say hi. We were just in Sonoma last weekend.
― Jersey Al (Albert R. Broccoli), Friday, 16 August 2019 02:37 (one month ago) link
oh man, i used to always get a moonlight way back in the day every time i would see it. twist of fate esb on hand pump. sometimes the death and taxes. really glad to see they are still able to compete with 5 million other bay area breweries
― one charm and one antiup quark (outdoor_miner), Friday, 16 August 2019 13:22 (one month ago) link
When you are using the term "natural wine," are you including stuff like George Descombes' cru Beaujolais wines? Cause that guy has been doing it nearly 30 years, his stuff is classic and not funky, and totally age worthy based on the acidity.
Or are you talking more about garage style wines of the newer wave natural wines? I like both, but there are very reliable natural wine producers.
Another guy I think is incredible is Jean Claude Rateau, who makes perfect little natural Cote du Beaune wines. They don't have deep tobacco and other flavors of bigger wines, but they are so pure it is amazing.
― Mazzy Tsar (PBKR), Friday, 16 August 2019 14:32 (one month ago) link
Al, what's the one on the right (I'm looking at the website)?
I feel like when most people use the term natural wine now they mean the newer wave, most of the more innovative Vin de France and Pays d'Oc coming out. My favorite beaujolais in the world is Jean Foillard, Morgan, Côte du Py and I know I have seen that bottle on restaurant winelists that specialize in natural wines because it technically falls under that category. I don't know if he would appreciate being called a natural winemaker since like Descombes they have been doing it for far longer than it became trendy. Like, vineyards in most countries have to be certified as organic or biodynamic to use that term but there are no rules or regulations about natural wine. And some vineyards practice these things (organic or biodynamic) without getting certified because they don't want to have a bad vintage in the vineyard and be unable to do anything about it.
― Yerac, Friday, 16 August 2019 14:53 (one month ago) link
I have a bottle of 2009 Clos Saron Syrah "Heart of Stone", sierra foothills. My friend interned there and brought a bottle back. I actually do wonder how it will be when I open it.
― Yerac, Friday, 16 August 2019 14:58 (one month ago) link
Foillard is awesome. I have a Côte du Py in my basement right now. I would totally consider him natural - because he is a non-interventionist.
I guess people like Foillard and Descombes wouldn't consider themselves natural wine makers partially because it is the only way they can imagine it being done. Like it is literally how to make wine.
On the other hand, I get what you mean about trendiness. I was at a natural wine bar in Bilbao a few years ago and talked with the bartender a while. He poured us a rosé txkoli that we liked and he told us that 90% of that wine is sent to the US.
― Mazzy Tsar (PBKR), Friday, 16 August 2019 15:21 (one month ago) link
i remember having a bottle of natty wine - which I've forgotten what it was, i think it was czech - and on the bottle it said "contains sulfites" and in an interview with the winemaker he said that he didn't actually put sulfites in it he just was being a stinker because he doesn't like the "none more pure" ethos, which i thought was funny
― bookmarkflaglink (jim in vancouver), Friday, 16 August 2019 16:00 (one month ago) link
I remember you had a bottle of a white Nesterac the same weekend I did. Was it that one?
― Yerac, Friday, 16 August 2019 16:05 (one month ago) link
oh, i think my wine addled brain is conflating that nesterac with the other bottle of wine i had that night. i will never figure this out, but i will try
― bookmarkflaglink (jim in vancouver), Friday, 16 August 2019 16:09 (one month ago) link
This pic is a bit ridiculous, hopefully it posts. It was a couple of years ago when I had 5 people over to play mahjong and we got a little overzealous in drinking wine (and cognac). I took this pic the next morning and it notably has Côte du Py and Moulin Touchais on the right. I would totally host a weird ilxor wine tasting in nyc.
― Yerac, Friday, 16 August 2019 16:31 (one month ago) link
― Yerac, Friday, 16 August 2019 16:32 (one month ago) link
the picture works for me
― bookmarkflaglink (jim in vancouver), Friday, 16 August 2019 16:32 (one month ago) link
oh ok good.
― Yerac, Friday, 16 August 2019 16:33 (one month ago) link
it didn't embed for me but i can see it in a new tab--jealous!!
― call all destroyer, Friday, 16 August 2019 16:39 (one month ago) link
oh i have images turned off so have to click all pictures as a link anyway
― bookmarkflaglink (jim in vancouver), Friday, 16 August 2019 16:42 (one month ago) link
Oh, I just found this on the front page of Eater. It does a good job of summarizing what we were talking about re: natural wine. Oddly enough, the first time I had a glass of orange wine was at Dell'anima..
― Yerac, Friday, 16 August 2019 19:32 (one month ago) link
Yerac, I recognized the Patrick Piuze Chablis right away when your photo popped up.
I would totally host a weird ilxor wine tasting in nyc.
Weird ilxors or weird wines? ;)
I have had two of the wines in the photo at the top of the Eater article within the last month, so they have me pegged. I highly recommend the Swick Marsanne: just delightful.
― Mazzy Tsar (PBKR), Friday, 16 August 2019 20:39 (one month ago) link
I had a bottle of that Debut Sake last night and had forgotten just how good it was. Relatively high acid (for a sake) which makes it really light and lively at first with great citric notes but it still has the richness of a muroka nama genshu. Truly exceptional.
Muroka - not charcoal filteredNama - un pasteurisedGenshu - undiluted
Next weekend I am planning a trip to Kamikawa Taisetsu Shuzo, a brewery that opened in the last 5 years which is a rare thing.
― American Fear of Pranksterism (Ed), Friday, 16 August 2019 21:12 (one month ago) link
Not quite made it to Kamikawa Taisetsu yet, Sunday for that along with Kunimare Shuzo. I’m hitting Niseko Shuzou tomorrow and did Kita no Nishiki last weekend. I will have done more than half the breweries on Hokkaido by the time I am done.
Most Bachanalian of all though was the sale festival last Sunday. Whilst in Australia at a Sake tasting it is all small pour, spit buckets and very decorous. This was all about cups on lanyards, ice sculptures, mountains of food and very well dressed people passing out on couches.
― American Fear of Pranksterism (Ed), Friday, 6 September 2019 12:19 (two weeks ago) link
cup on a lanyard?!?
― Yerac, Friday, 6 September 2019 12:29 (two weeks ago) link
I’ll have to take a photo, it was a little extra for the lanyard but it turned out to be useful in the eating and drinking melee, it would be a terrible thing to loose one’s ochocko.
― American Fear of Pranksterism (Ed), Friday, 6 September 2019 12:32 (two weeks 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 (two weeks 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 (two weeks ago) link
Spicy liquers makes me think of egg white and lapscang tea combos.
― Yerac, Friday, 6 September 2019 19:35 (two weeks 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 (two weeks 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 (two weeks 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 (two weeks ago) link
oh, that's a great suggestion, too xp
― one charm and one antiup quark (outdoor_miner), Friday, 6 September 2019 19:46 (two weeks 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 (two weeks 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 (two weeks ago) link
a little cayenne on the topmmmmm
― weird woman in a bar (La Lechera), Friday, 6 September 2019 19:50 (two weeks ago) link
going to third the recommendation for mezcal/tequila with ancho chile!
― untuned mass damper (mh), Friday, 6 September 2019 20:37 (two weeks 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 (two weeks ago) link
― American Fear of Pranksterism (Ed), Saturday, 7 September 2019 09:29 (two weeks ago) link
― Yerac, Saturday, 7 September 2019 16:03 (two weeks 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 (two weeks 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 (two weeks 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 (two weeks 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 (two weeks 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 (two weeks 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 (two weeks 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 (two weeks 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 (two weeks ago) link
It seems to be heavily reviewed (favorably) and in the $50USD price range.
― Yerac, Sunday, 8 September 2019 01:39 (two weeks 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 (two weeks ago) link