What did you drink tonight?
- Thread starter Kay Bixler
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Tristan Welles
Tristan Welles
Macallan 25
Highland Park 12
something Justin Isosceles from 2011
a glass of Sancerre
Great Lakes Rye of the Tiger
Highland Park 12
something Justin Isosceles from 2011
a glass of Sancerre
Great Lakes Rye of the Tiger
U
Unknown
Guest
karl joseph christoffel, a.k.a christoffel jr christoffel-prum, 2011 erdener kab - does anyone actually still make wine this way? I guess Prum would, but they are huge in comparison. Note to self to serve this to Jay.
weiser-kunstler 2012 steffensberg spatlese trocken - oh how different this dirt is from gaispfad, the minerals, while no less prominent, are "softer", more rounded, whatever, and definitely less saline --- brilliant stuff.
weiser-kunstler 2012 steffensberg spatlese trocken - oh how different this dirt is from gaispfad, the minerals, while no less prominent, are "softer", more rounded, whatever, and definitely less saline --- brilliant stuff.
U
Unknown
Guest
kéknyelű 2013 from dobosi, on lake balaton offers up a nice, musky minerality in a satisfyingly broad and yet bracingly fresh package. one might imagine a single mighty prong, fashioned entirely from lard, lightly dusted with fleur de sel, and garnished with chicharrones.
one might also think about consulting a therapist.
shit is bio, too, for those keeping score.
also on deck is a bikaver 2009 from zoltán hauser in eger. this a mixture of around 40% kékfrankos (lemberger to those of a swabian persuasion), with the balance filled out by cab sauv, cab franc, merlot and pinot noir, all given the freedom to figure out their shit naturally in saumur-reminiscent caves cut from tufa, by means a local varient on semi-carbonic maceration.
the resulting hooch is beguiling mixture of tannic tannins, dark, dark fruit and fresh and rather lengthy acidity. this is a big wine, yet it carries not even the slightest suggestion of heat. it also reminds me that the dear lord made the beasts of the earth according to their kinds just so that one might enjoy this kind of shit from time to time.
i do just that.
what's more, i enjoy this more than i have done drinking anything in its idiom for a long, long time. even i'm surprised.
fb.
one might also think about consulting a therapist.
shit is bio, too, for those keeping score.
also on deck is a bikaver 2009 from zoltán hauser in eger. this a mixture of around 40% kékfrankos (lemberger to those of a swabian persuasion), with the balance filled out by cab sauv, cab franc, merlot and pinot noir, all given the freedom to figure out their shit naturally in saumur-reminiscent caves cut from tufa, by means a local varient on semi-carbonic maceration.
the resulting hooch is beguiling mixture of tannic tannins, dark, dark fruit and fresh and rather lengthy acidity. this is a big wine, yet it carries not even the slightest suggestion of heat. it also reminds me that the dear lord made the beasts of the earth according to their kinds just so that one might enjoy this kind of shit from time to time.
i do just that.
what's more, i enjoy this more than i have done drinking anything in its idiom for a long, long time. even i'm surprised.
fb.
U
Unknown
Guest
fatboy drinking bull's blood
Kay must have handed over the thread to Timur Bekmambetov for maintenance
Kay must have handed over the thread to Timur Bekmambetov for maintenance
Oswaldo Costa
Oswaldo Costa
More like goat's blood.
2002 Antonin Guyon Aloxe-Corton Les Vercots was very nice last night, gastronomic acidity, cistercian succulence, the pair the perfect pairing for a chicken pot pie.
2002 Antonin Guyon Aloxe-Corton Les Vercots was very nice last night, gastronomic acidity, cistercian succulence, the pair the perfect pairing for a chicken pot pie.
A 2005 Baudry Chinon had a great nose and still has a seam of fruit entwined with all the other lovely notes you get from this wine, including a nice chalky finish. However, I feel like the tannins (no matter how silky) are going to win the (half) marathon ahead of the fruit. Now, depending on your predilections this may not be an issue. You'll just wait it out and drink "old wine". Me, I'm glad I enjoyed so many other bottles when they were younger and vigorously fruity.
U
Unknown
Guest
was this the Domaine bottling? I recall thinking just how tannic it was when released, and why that had rarely been a point of discussion; but I also remember noting how ripe the tannins were.
Finishing up my leftovers from the "forbidden spice" potluck given by Mary, Cole's better half, while Cole was in france. The spice is cumin and the dish was Madhur Jaffreys' shrimp with zuchinni and fresh coriander. I found an assortment of young summer squash at the farmers' maket saturday and took advantage. The nice thing about this dish - in addition to lots of cumin! - is that the sauce is rather "clean" for Indian food - lots of spring garlic, ginger, and cilantro and tomatoes (canned and good ones chpd finely) forms the sauce. I mixed in some of the cilanto/mint chutney (cilantro and mint from my yard combined with more cumin, chili, lemon, yogurt and salt) I also made. then used toasted pappadums to dip into the raita i made (grated persian cukes, more cumin, mint, yogurt, salt and cayenne).
Oh - washed down with Sweetwater IPA. This is beer food, y'all!
Oh - washed down with Sweetwater IPA. This is beer food, y'all!
kirk wallace
kirk wallace
2d bottle in as many weeks. This last one seemed it might have been a less than perfect bottle. A bit buzzy and not in perfect balance., but still a lot of complexity. The prior bottle was everything V's cerasuolo can be when young, in a good vintage. Absurd length, vivid, pure fruit with mouth-awaking acidity. Probably still should put these away for a good handful of years. I have noticed bottle variation with these (especially the 2000), so be warned YMMV.
Sharon Bowman
Sharon Bowman
Whoa there, just whoa a sec.... This thing is a mango about to splat all over the place in fleshy gobs.
Ripe, tropical, confusing stuff. 13.5% alcohol. As they say in prestidigitation, howdy doodat? Whither 2012?
(By the way, if I interpret the pun correctly, this is similar to a Sauvignon de Saint-Bris. 'Cept that it is not, in any way.)
Ripe, tropical, confusing stuff. 13.5% alcohol. As they say in prestidigitation, howdy doodat? Whither 2012?
(By the way, if I interpret the pun correctly, this is similar to a Sauvignon de Saint-Bris. 'Cept that it is not, in any way.)
1998 D'Angerville Volnay Caillerets last night was far more open for business than previous one a year or two ago. Still rather youngish, the tannins have now resolved and the depth of fruit now fully evident. A hard decant brought out some earthiness, too, and rounded it out nicely. The empty glass had the most beguiling nose of all, redolent of baking spices. I'll give my last bottle another year or two to see what develops.
Mark Lipton
Mark Lipton
Oswaldo Costa
Oswaldo Costa
Thank you.
U
Unknown
Guest
Had all the 10s back in January.
Good, but I am still searching for the analog versions that the 98s are.