The Cheese Board, what are you drinking?

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

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.

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.)

Omnipollo Beglo "post-skate" IPA

RAR Pencil Fight

Ocelot Jezmund

― El Tomboto, Sunday, March 18, 2018 3:58 AM (nine hours ago) Bookmark Flag Post Permalink

Have we reached AI Craft Beer Name Generator?

xpost I remember distinctly the first time I ever had a dry sherry. My eyebrows went straight to my hairline. People tend to drink most wines a lot warmer than they should be.

right now, bad trader joe's coffee - the Joe's blend which is cheap, but not good. maby try making cold brew w/it to see if that helps.
last night St. Bernardus Atb 12.
had a beer the night before called Huell Hazner
and also a 16% oak barrel-aged from Avery. i don't usu like oak aging in my beer but this one was perfect - not too oaky and not too malty/sweet. knocked me on my ass

Last night : Loma Larga, pinot Noir
Vina Leyda, Sauvignon Blanc
Some aperol sparkling thing I made trying to use up extra bits of everything

Apple juice. my biggest drinking revelation in recent years has been apple juice. maybe it's just better over here? or maybe I didn't have the right tongue when I was a kid & it seemed so expendable? these days I'll take it over soft drinks & mediocre beer. in Vienna a few weeks ago they served it over sparkling water & this was delicious too. Apple juice, the drink of my 40s.

I drink a lot of sparkling water with a hit of grapefruit juice and lime.

we have public sparkling water fountains here! it is so civilized. we usually just buy Badoit Rouge, the "intensément pétillante" one, and mix in sirops, the ones sold in the supermarkets, but yeah fruit juices would be even better (like a citron pressé I suppose)

Where are you?

I live in Paris

I am reading all about this now (public sparkling water fountains). That is totally whoa. We always lament how the french don't drink enough water or maybe it's just that americans are obsessed with drinking water. I am spending most of July in Toulouse and Lyon but I will definitely make sure to find one of these fountains in Paris.

a public sparkling water fountain is the most french thing i've ever heard of

there's a bunch in the city now, though not all in the most tourist-friendly places (there's one up by me in the 18th/19th).

For the first seder a Bordeaux, for the second (INO), a New York "select harvest" or whatever pinot noir, I think from the odd good 2007 vintage. Now back to the usual OR stuff.

Pre-passover I quite enjoyed sharing a reasonably fresh Nugget Nectar, which I'm probably imagining tastes better in the bottle than the last time I had it in a can. I'm no big hophead, but I quite enjoy them when well-balanced with malts, and it was a great pairing with a mole tamale.

Re: sparkling water, I never drink the stuff alone and found the espresso pairing an affectation at first, but now I often miss the stuff when it doesn't come with.

Some excellent natural wines from my local where you bring a bottle and they fill it from large metal canisters. It’s bulk natural wine.

I was reading about the one place in Rome that has a free wine fountain.

or rather, a little outside of Rome.

wine fountain in Rome, dang. I don’t spend nearly enough time there.

Been enjoying a bottle of Lagavulin 16 I got for my birthday, good stuff

I had a mostly dry weekend so I am very proud of myself.

drank a chilean chard/viognier blend last night that was pretty enjoyable

2007 barrique matured dry Pinot Noir

Who was the producer of the chilean?

vistamar

Lagavulin 16

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

― droit au butt (Euler), Monday, March 5, 2018 8:39 AM (one month ago) Bookmark Flag Post Permalink

paging euler--any sake (or general) tips for kanazawa? i'll be there for about a day.

Not that I have visited but the brewery that features in the Netflix Documentary ‘The Birth of Sake’, Yoshida Shuzoten, is in the Kanazawa suburbs. Doesn’t do tour but apparently does tastings. The Tedorigawa Kinka was very good when I had it in San Francisco.

http://tedorigawa.com/en/about/company/

i mainly drink wine these days. its still hot here (in australia) so it's been low alcohol chilled reds, on the weekend i had a grolleau (?) by francois st lo which was only 8.5% and delicious.

in Kanazawa we just asked for recommendations for sake in the places we ate / drank. I brought a bottle home but haven't opened it yet.

For eating there, just eat seafood, seafood, seafood, which you already know, but it's so good there, so fresh. lots of ocean-fish sashimi but also tiny river fish, fried.

xpost the grolleau- the Loire wine region is in my top 3 in the world. Everything there is a wonderful.

xp cool, thanks! i'm looking forward to it.

Had a glass (then a bottle) of this Jura Chardonnay recently and it blew my mind a bit. None of the oiliness that's (ignorantly) put me off chardonnay for so long.

https://✧✧✧.shop✧✧✧.com/s/files/1/2080/6109/products/jura-chardonnay-chevassu_1_1024x1✧✧✧@2✧.j✧✧

Had a different Jura chardonnay subsequently and it was fine, but fine was a disappointment.

Ugh. This one: https://terrawines.co.uk/products/cotes-du-jura-chardonnay-sous-voile-domaine-marie-pierre-chevassu-2015

Had a great Bulleit Sazerac last night as well as a mug of Blue Owl Czech Czech Sour Pilsner.

Wife had a drink that combined Stout, bourbon, maraschino, and Orange bitters. It was a bit unusual, but quite good.

I love the Jura. That chard is aged under flor which is the same way sherry is made. If you liked that you might like Vin Jaune which is from the Jura too but the savagnin grape under flor. I have a bottle that I have been saving since it's a lot for one person to drink on their own and not many people like it.

xpost any drink with maraschino/luxardo is a winner.

xp I'm on my way round.

I think it's because I was drinking sherry that the nice person behind the bar gave me a sample of the chardonnay. Will keep an eye out for the vin jaune.

Any nice wine shop should have a couple of bottles at least. Even in France you can find cheapish bottles in the supermarket. It's super nice but weird. They make this "famous" dish in the Jura that is chicken with morrels and vin jaune.

Not sure it's quite as common as that over here - a quick click round my usual places shows some do, some don't but the cheapest I can see is like £32 for a 62 cl bottle, which is probably a bit on the costy side for me).

If you fly 14 hours to where I am we can break open my 2006 Jacques Puffeney Vin Jaune. I will save it for you.

On my way.

vin jaune is not easy to find over here! i'm so curious about it.

You can also get chardonnay or savagnin (or a white blend) from the Jura as long as it's been under flor (the voile) and that is pretty close, but lighter to vin jaune . I don't think I have really seen those that much outside of France but definitely see vin jaune (vin jaune has longer aging requirements so it's more expensive).

some of the new australian winemakers have wines made under flor since a lot of them are into the jura but i dont think anyone's done a vin jaune? maybe i should investigate further.

The jura/savoie got pretty popular about 3-4 years ago. I feel like vin jaune style wines would be a tough sell. You definitely have to prepare people for what they are about to taste. It's like the first time you ever had a dry sherry.

guys it's 4/20 and i'm drinking a fremont dark star oatmeal stout. it smells like new-mown grass and homemade collard greens here. need one of our resident deadheads to suggest a "dark star" pairing to listen to.

I read that as "new mom grass."

asahi super dry from a backpack keg at a hanshin tigers game. tasting super fresh and crispy tbh.

Is there a thing where you give up on ever having a group round and just drink a bottle by yourself? Just opened my much-anticipated bottle of https://www.equiponavazos.com/en/botan059manzanillapasadacapatazrivas/

It tastes absolutely amazing but idk I'm a few drinks in and it might not be the moment it deserved

this is definitely a thing. especially back in early covid i knocked off a few things from the cellar using the reasoning that "nothing matters"