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 (six years ago) link
tap water, cold
― bathed and ready for a snack (bizarro gazzara), Saturday, 3 March 2018 22:11 (six 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 (six years ago) link
Just a hint, but definitely there.
― American Fear of Pranksterism (Ed), Saturday, 3 March 2018 22:29 (six 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 (six 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 (six years ago) link
this stuff. it's pickled carrot juice with bulghur. it's not alcoholic, but it's very, very salty.
http://www.doganaygida.com.tr/
― ziggy the ginhead (rushomancy), Saturday, 3 March 2018 23:25 (six 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 (six 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 (six 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 (six 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 (six years ago) link
Mango Habanero Rita with dinner
https://dl.dropbox.com/s/vnvegdqyro39t51/20180303_190021.jpg?dl=0
― Moodles, Sunday, 4 March 2018 01:03 (six years ago) link
tapwater from a volvic bottle
(i am back off coffee for a bit)
― mark s, Sunday, 4 March 2018 11:54 (six 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 (six years ago) link
what vintage red bull
― imago, Sunday, 4 March 2018 12:00 (six 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 (six 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 (six 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:
http://mezcalphd.com/wp-content/uploads/2013/10/Mezcal-Hierarchy-Picture-v6.png
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 (six 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 (six 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 (six 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 (six 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 (six 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 (six 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 (six 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 (six 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 (six 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 (six 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 (six 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 (six years ago) link
From the Wine I Don't Pay For Dept., a 2001 Cote Rotie
― Moo Vaughn, Monday, 5 March 2018 02:49 (six 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 (six years ago) link
I've had a chai latte AND a matcha latte today
― imago, Monday, 5 March 2018 13:41 (six years ago) link
overlooking Hammersmith roundabout
― imago, Monday, 5 March 2018 13:42 (six years ago) link
What was the Cote Rotie (if you remember)?
― Yerac, Monday, 5 March 2018 13:47 (six years ago) link
Don't know
― Moo Vaughn, Monday, 5 March 2018 13:55 (six years ago) link
Chilean old vine carignan (chilled) tonight.
― Yerac, Friday, 16 March 2018 19:03 (six years ago) link
we are drinking negronis, good local gin plus campari plus carpano antica = mmmmmm
― sleeve, Friday, 16 March 2018 19:05 (six 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 (six 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 (six years ago) link
Take a pic of what you taste on Sunday if you remember.
― Yerac, Friday, 16 March 2018 20:41 (six 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.
http://i68.tinypic.com/2r3cuxk.jpg
― American Fear of Pranksterism (Ed), Friday, 16 March 2018 20:55 (six 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 (six 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 (six 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 (six 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 (six 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 (six years ago) link
Pfriem rules, they've been doing great work
― sleeve, Friday, 16 March 2018 23:49 (six years ago) link
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 (six 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 (six 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 (six years ago) link
― El Tomboto, Sunday, March 18, 2018 3:58 AM (nine hours ago) Bookmark Flag Post Permalink
Have we reached AI Craft Beer Name Generator?
― Moo Vaughn, Sunday, 18 March 2018 13:44 (six years ago) link
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.
― Yerac, Sunday, 18 March 2018 13:55 (six years ago) link
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 Haznerand 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
― freedom is not having to measure life with a ruler (outdoor_miner), Sunday, 18 March 2018 13:55 (six years ago) link
Last night : Loma Larga, pinot NoirVina Leyda, Sauvignon BlancSome aperol sparkling thing I made trying to use up extra bits of everything
― Yerac, Sunday, 18 March 2018 13:58 (six years ago) link
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.
― droit au butt (Euler), Sunday, 18 March 2018 14:40 (six years ago) link
I drink a lot of sparkling water with a hit of grapefruit juice and lime.
― Yerac, Sunday, 18 March 2018 14:42 (six years ago) link
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)
― droit au butt (Euler), Sunday, 18 March 2018 14:45 (six years ago) link
Where are you?
― Yerac, Sunday, 18 March 2018 14:48 (six years ago) link
I live in Paris
― droit au butt (Euler), Sunday, 18 March 2018 14:53 (six years ago) link
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.
― Yerac, Sunday, 18 March 2018 15:00 (six years ago) link
a public sparkling water fountain is the most french thing i've ever heard of
― call all destroyer, Sunday, 18 March 2018 15:30 (six years ago) link
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).
― droit au butt (Euler), Sunday, 18 March 2018 16:19 (six years ago) link
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.
― Moo Vaughn, Monday, 2 April 2018 15:46 (five years ago) link
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.
― droit au butt (Euler), Monday, 2 April 2018 16:27 (five years ago) link
I was reading about the one place in Rome that has a free wine fountain.
― Yerac, Monday, 2 April 2018 16:43 (five years ago) link
or rather, a little outside of Rome.
― Yerac, Monday, 2 April 2018 16:44 (five years ago) link
wine fountain in Rome, dang. I don’t spend nearly enough time there.
― droit au butt (Euler), Monday, 2 April 2018 16:53 (five years ago) link
Been enjoying a bottle of Lagavulin 16 I got for my birthday, good stuff
― Mario Meatwagon (Moodles), Saturday, 7 April 2018 08:17 (five years ago) link
I had a mostly dry weekend so I am very proud of myself.
― Yerac, Sunday, 8 April 2018 13:51 (five years ago) link
drank a chilean chard/viognier blend last night that was pretty enjoyable
― call all destroyer, Sunday, 8 April 2018 14:40 (five years ago) link
2007 barrique matured dry Pinot Noir
― Wes Brodicus, Sunday, 8 April 2018 14:46 (five years ago) link
Who was the producer of the chilean?
― Yerac, Sunday, 8 April 2018 15:37 (five years ago) link
vistamar
― call all destroyer, Sunday, 8 April 2018 17:57 (five years ago) link
Lagavulin 16
― Mario Meatwagon (Moodles), Sunday, 8 April 2018 18:07 (five years ago) link
― 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.
― call all destroyer, Thursday, 12 April 2018 00:40 (five years ago) link
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/
― American Fear of Pranksterism (Ed), Thursday, 12 April 2018 02:23 (five years ago) link
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.
― just sayin, Thursday, 12 April 2018 03:24 (five years ago) link
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.
― droit au butt (Euler), Thursday, 12 April 2018 10:35 (five years ago) link
xpost the grolleau- the Loire wine region is in my top 3 in the world. Everything there is a wonderful.
― Yerac, Thursday, 12 April 2018 13:27 (five years ago) link
xp cool, thanks! i'm looking forward to it.
― call all destroyer, Thursday, 12 April 2018 13:59 (five years ago) link
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.
― Tim, Thursday, 12 April 2018 15:12 (five years ago) link
Ugh. This one: https://terrawines.co.uk/products/cotes-du-jura-chardonnay-sous-voile-domaine-marie-pierre-chevassu-2015
― Tim, Thursday, 12 April 2018 15:13 (five years ago) link
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.
― Mario Meatwagon (Moodles), Thursday, 12 April 2018 15:22 (five years ago) link
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.
― Yerac, Thursday, 12 April 2018 15:25 (five years ago) link
xpost any drink with maraschino/luxardo is a winner.
― Yerac, Thursday, 12 April 2018 15:26 (five years ago) link
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.
― Tim, Thursday, 12 April 2018 15:27 (five years ago) link
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.
― Yerac, Thursday, 12 April 2018 15:30 (five years ago) link
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).
― Tim, Thursday, 12 April 2018 15:49 (five years ago) link
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.
― Yerac, Thursday, 12 April 2018 15:57 (five years ago) link
On my way.
― Tim, Thursday, 12 April 2018 15:58 (five years ago) link
vin jaune is not easy to find over here! i'm so curious about it.
― just sayin, Friday, 13 April 2018 00:30 (five years ago) link
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).
― Yerac, Friday, 13 April 2018 00:54 (five years ago) link
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.
― just sayin, Friday, 13 April 2018 01:23 (five years ago) link
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.
― Yerac, Friday, 13 April 2018 01:28 (five years ago) link
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.
― ziggy the ginhead (rushomancy), Friday, 20 April 2018 23:44 (five years ago) link
I read that as "new mom grass."
― Yerac, Friday, 20 April 2018 23:52 (five years ago) link
asahi super dry from a backpack keg at a hanshin tigers game. tasting super fresh and crispy tbh.
― call all destroyer, Saturday, 21 April 2018 12:47 (five years ago) link
russian river "consecration", sour ale aged in cabernet barrels. better than i'd expect for a beer with comic sans on the label, but honestly, i'm not sure it's beery enough - the wine flavor predominates
― Arch Bacon (rushomancy), Sunday, 6 May 2018 01:28 (five years ago) link
i'm not sure it's beery enough
This style of beer (oud bruin) is a very common beer in West Flanders (which is kind of like sacred ground for beer!)
― Jersey Al (Albert R. Broccoli), Sunday, 6 May 2018 03:47 (five years ago) link
I had some Aslin Stellar Parallax and a RAR Slip-Ons today. The mid-atlantic is getting scary good at hazy stuff.
― El Tomboto, Sunday, 6 May 2018 04:07 (five years ago) link
Last night, bottle of chilean riesling and then a 2004 Vina Ardanza, La Rioja Alta
― Yerac, Sunday, 6 May 2018 13:36 (five years ago) link
I am having a Bow & Arrow, "Melon" Willamette Valley. I am very surprised how much I like it. I mean I love muscadet but I thought I would find fault with this as i do whenever they take a super frenchified grape and take it US.
― Yerac, Saturday, 22 September 2018 00:15 (five years ago) link
Like, I would buy totally this buy this by the 10-20% off case if possible. Super easy drinking, very flexible/angular, cute label.
― Yerac, Saturday, 22 September 2018 00:18 (five years ago) link
not available near me : /
i swear to god one of the things keeping me from digging more into one is how friggin hard it is to find a specific bottle.
― call all destroyer, Saturday, 22 September 2018 00:22 (five years ago) link
*more into wine
Where are you? I think that winery was kind of a ~hipster thing for a time.
― Yerac, Saturday, 22 September 2018 00:23 (five years ago) link
They had a wine called Air Guitar...
― Yerac, Saturday, 22 September 2018 00:24 (five years ago) link
i'm in mass, looks like no in-state distributor. getting stuff shipped here is possible but a pain in the ass.
― call all destroyer, Saturday, 22 September 2018 00:25 (five years ago) link
If you like a certain style or have descriptors of things you have enjoyed I can probably recommend similar stuff to be on the lookout that you would like. Or sometimes the best bottles are because of who you are drinking with at a certain time in your life.
― Yerac, Saturday, 22 September 2018 00:27 (five years ago) link
Or just ask a clerk your local "good" wine store and don't feel intimidated. They live to share knowledge. Even at Trader Joes, I think they have enough expertise where they know what to recommend.
― Yerac, Saturday, 22 September 2018 00:29 (five years ago) link
yeah i'm open to try anything, like an american muscadet that comes with a recommendation from someone knowledgeable sounds great. basically if i read about a wine or someone tells me about a wine i would probably be happy to try that wine, and i'm able to track it down like less than half the time.
i'm at the point where i just literally need to taste more wines and develop my palate so it's frustrating to hear about stuff and not be able to try it.
― call all destroyer, Saturday, 22 September 2018 00:32 (five years ago) link
I’m in japan so drink lots of Sake. Best so far has been 北の錦 純米山廃(Kita no Nishishi Junmai Yamahai). Really great umami with a little roughness, beautiful straw colour as well.
I need to stop accidentally buying 原酒 (genshu) which is the undiluted sake. It’s generally too big and heavy, but at least makes a good argument for why it is diluted in the first place. I had 南部美人純米吟醸 生詰原酒 (Nanbu Bijin junmai daiginjo Namatsugenshu)、詰 can mean packed or stuffed and it certainly was, too much going on and almost syrupy.
― American Fear of Pranksterism (Ed), Saturday, 22 September 2018 00:34 (five years ago) link
i mean I feel like I know enough/more than 95% about wine, but I still get disappointed by bottles because I like to play roulette and be surprised. And I drink enough wine that I always want some reliable that is affordable. I don't love a lot of oak (it makes me want to eat pineapple pizza) and I like lighter styles with some funk or some weird mouthfeel. I also don't eat a lot of meat and I get weirded out about thinking I have pruple teeth or punchbowl mouth, so I tend to stay away from tannic wines. That was actually the first american muscadet I have had. I have had some American Chenin Blancs (my favorite white grape) and they have all been disappointing.
― Yerac, Saturday, 22 September 2018 00:38 (five years ago) link
speaking of sake, i went to a seminar recently where we tasted this: http://www.vineconnections.com/japanese-sake/grades/junmai-honjozo/ancient-treasure/
shit was wild, sort of like drinking an oxidized sherry but totally in its own league.
― call all destroyer, Saturday, 22 September 2018 00:40 (five years ago) link
my go-to wines are like cheap barberas and slightly less cheap rhone reds. i don't drink much american wine but i'm trying to work through a bunch of oregon pinot noirs since they seem like the most agreeable american red to me.
― call all destroyer, Saturday, 22 September 2018 00:42 (five years ago) link
xpost Oh man, those tasting notes and food pairings for the sake are like, my insides.
― Yerac, Saturday, 22 September 2018 00:44 (five years ago) link
Kosho is really good, but hard to find even in japan, delicious and very complex. I don’t think I saw a single bottle in the Sake-ya I found the other day.
The other comparison is to Chinese Huangjiu and I’d love to do a side by side tasting of similar quality stuff, My memory is that huangjiu Is less refined and tougher but that may just be because I’ve maybe only had good huangjiu a couple of times.
― American Fear of Pranksterism (Ed), Saturday, 22 September 2018 00:45 (five years ago) link
xpost yeah you likely have a more old world palate preference. You don't like fruit forward/saturated. For blind tastings ta cheat is if you get get confused about old world vs new world, after you describe the nose, does the wine taste on your palate sweeter (not sugar but more fruit) or more sour than the nose. If it's sour, it's old world.
― Yerac, Saturday, 22 September 2018 00:48 (five years ago) link
Tomorrow I am visiting the Nikka Yoichi distillery and the Tanaka Shuzo sake brewery so tomorrow will be a good day.
― American Fear of Pranksterism (Ed), Saturday, 22 September 2018 00:52 (five years ago) link
I have never had genshu! I was just looking it up.
― Yerac, Saturday, 22 September 2018 00:52 (five years ago) link
for sure, my wife and i are confirmed old-world wine people. she got her start drinking nice chateauneuf-du-pape when she was studying abroad. idk what my deal is. at least it usually means we're compatible when i'm deciding what bottle to open.
i bought a bottle of that sake btw, not cheap but like how could i not. i have no idea when i will open it but luckily according to the proprietor it keeps for a long time in the fridge once opened.
― call all destroyer, Saturday, 22 September 2018 00:52 (five years ago) link
xpost, that pretty much describes my wine palette, I'd rather stab myself repeatedly with a fork than have another syrupy shiraz. That also seems go to for my taste in Sake.
https://goo.gl/images/gFG3ww
Funaguchi namagenshu is pretty available international, its not great but it is pretty representative of the style.
https://goo.gl/images/zwVs2y
I've seen narutotai in the US, UK and Australia, its a better sake but you have to commit to a whole 700ml. NB Nama Genshu has traditionally been exported in cans as Nama=unpasteurised so the can prevents light oxidation. Other Nama styles are available, indeed everything can come Nama, its typically a spring release - the first new sake of the year and the non-genshu styles can be very light and refreshing, sometimes with a very light sparkle, very small pettillant bubbles.
― American Fear of Pranksterism (Ed), Saturday, 22 September 2018 01:00 (five years ago) link
Damned images.
https://cdn1.wine-searcher.net/images/labels/02/59/kikusui-funaguchi-ichiban-shibori-nama-genshu-honjozo-sake-niigata-japan-10300259.jpg
http://cdn8.bigcommerce.com/s-7a906/images/stencil/1000x1000/products/6853/11914/Narutotai-Ginjo-Namagenshu-720ML__10634.1498242657.jpg?c=2
― American Fear of Pranksterism (Ed), Saturday, 22 September 2018 01:01 (five years ago) link
xpost If you like barbera and rhone reds, you would probably like other random Italian reds (not chianti or barolo or montepulciano or basically anything pricey). Try a cheapish Barbarsesco or Ghemme although that may not have the color you want. Sagrantino or Lacryma Christi (tears of christ from Mt Vesuvius) are two of my favorite reds. But really, I think Italian wine is so great because it has so many styles and weirdnesses that I like. Also Sicilian reds (Cerasualo di Vittoria, Occhipinto and COS are two big producers, they are related) are probably something you would enjoy because it's frappato/nero'd'avolo which if you like pinot noir it's kind of in that same vein, lighter can be served slightly chilled, easy drinking. But funkier. I like a lot of syrahs from Washington. Colder vintages, it tastes like black olives. But you would probaly like some of the reds from Languedoc Roissillon, they are medium body, some blends. ALso Cahors which is the French malbec/cot.
― Yerac, Saturday, 22 September 2018 01:05 (five years ago) link
late to this but the Willamette Valley is really coming into its own re: wines
― sleeve, Saturday, 22 September 2018 01:13 (five years ago) link
Languedoc Roissillon, they are medium body, some blends. Also Cahors which is the French malbec/cot.
That is a very good arc of France from the Languedoc to the haute Garonne(OK Lot but the water still ends up at Bordeaux.: see also Corbieres, Madiran, Sabazan, Buzet
― American Fear of Pranksterism (Ed), Saturday, 22 September 2018 01:14 (five years ago) link
If you want to break down wines (although I have used it for beer and sake tastings) and have fun, this is the current court of master sommeliers blind deductive tasting grid.
http://www.courtofmastersommeliers.org/wp-content/uploads/Deductive-Tasting-Grid-Dec-2016.pdf
― Yerac, Saturday, 22 September 2018 01:15 (five years ago) link
you hit on a lot of adjacent wines that i've enjoyed! i will have to track down some washington syrahs--v intriguing and something i've definitely never had.
― call all destroyer, Saturday, 22 September 2018 01:17 (five years ago) link
Ha, I don't have a sweet tooth and a lot of american wines are too high alcohol and too fruit forward which tastes sweet even though they were fermented dry. So you have to look for american wine producers who make more subtle euro style wines. Like Sandhi in CA makes french styled Chardonnay. Also any wines over say 13.5%, you are not likely having a second bottle and it tips over into feeling unbalanced for me although a lot of people like that burn of alchohol. Some Australian shiraz are like 16%!
― Yerac, Saturday, 22 September 2018 01:22 (five years ago) link
Ed, you should study to be a sake samurai.
― Yerac, Saturday, 22 September 2018 01:26 (five years ago) link
xp lol yup, every once in a while i'm in the mood for a brutal 15% california zinfandel, usually i just pick up something from ridge b/c they know how to do that well. that happens maybe once a year at best.
part of the prob with american wines is economic, for ex. i really like ridge stuff, i like cakebread chardonnay a lot, those are intense and fruit forward wines but they have other interesting aspect. but also those are $35-$50 bottles. american wine <$20 is a nightmare. otoh there are $9 barberas i'll happily drink anytime.
― call all destroyer, Saturday, 22 September 2018 01:29 (five years ago) link
Yeah, decent American wine, while living in America, is super overpriced. But since it's only for heathens and whores, that's the tax I guess.
― Yerac, Saturday, 22 September 2018 01:32 (five years ago) link
two years ago I went from living in france for half of the year to living in Hawaii and it was a rude wine awakening. First time I routinely bought drugstore/supermarket CA wines. We got a lot of that Rex Goliath wine. I actually though it was fine. If I could find a Louis Jadot at Costco though, I was in heaven.And don't even start with me about being unable to find dry riesling. Ugh. #firstworldproblems
― Yerac, Saturday, 22 September 2018 01:34 (five years ago) link
I’m not a wine drinker but i can usually find decent zins from some little town in central/northern california for about $15 — i guess that’s expensive compared to france where babies are fed wine instead of formula
― F# A# (∞), Saturday, 22 September 2018 02:19 (five years ago) link
Yeah, I really like Dry Creek zins and Italian primitivos. ZInfandel got a bad break for awhile after the whole white zin thing.
― Yerac, Saturday, 22 September 2018 02:27 (five years ago) link
@Yerac:
My fave of the Willamette Valley is Crowley. I hope (think?) you'd appreciate.
― Jersey Al (Albert R. Broccoli), Saturday, 22 September 2018 02:36 (five years ago) link
Yerac, have you ever had the TJ's pine ridge chenin blanc + viognier?
― for i, sock in enumerate (Sufjan Grafton), Saturday, 22 September 2018 02:44 (five years ago) link
I also love chenin blanc but there's not too much out here (even if it's bad)
― for i, sock in enumerate (Sufjan Grafton), Saturday, 22 September 2018 02:45 (five years ago) link
Albert, I will look into it. I rarely buy Willamette though because I think it's slightly, 10%, overpriced.
Is the TK Chenin Viognier off dry? I had something they were tasting the other day and it was off dry. I got the one dry vouvray that they had though. It was fine.
― Yerac, Saturday, 22 September 2018 03:44 (five years ago) link
I literally have 5 bottles of Huet Vouvray beside my bed right now that I plan on taking back to my home home.
― Yerac, Saturday, 22 September 2018 03:45 (five years ago) link
sometimes you get decent discounts at world market if you get their free membership
― F# A# (∞), Saturday, 22 September 2018 03:47 (five years ago) link
bought a tj's gigondas as a treat the other day(not sure why i just didn't get a chateauneuf, but) - saving it for when there's some reason to celebrate. been drinking their cheapo but decent gruner vetliner lately. not mindblowing but it's a underrated grape imo. i've tried with zins and i think they're just generally harvested too late for my liking. the ones that i've tasted (it's my sister's fave grape besides gamay so she always has some at her place) just /seem/ so damn sweet and i think i hate wines over 13% or so. still living in a wine and cheese desert though and i'm not happy abt that
― lâche pas la patate (outdoor_miner), Saturday, 22 September 2018 21:11 (five years ago) link
I was on a little bit of a gruner veltliner kick for a while and started thinking I would like any/all of them and then I got one that was too tart even for me. So I might need to back off a little.
― There's more Italy than necessary. (in orbit), Saturday, 22 September 2018 22:23 (five years ago) link
I may have mentioned it on this or another thread, but I have a friend that thinks all zin smells like blueberry cobbler.
I am drinking Schäfer-Fröhlich, riesling "Felseneck". I ordered it off the internet because I like SF, but I didn't check the alcohol, (only like 7.5) so it's off dry and I was holding off drinking it because I never feel like off dry, but I am totally feeling it now.
― Yerac, Saturday, 22 September 2018 22:35 (five years ago) link
I don't remember how to drink red wine btw since I switched to white/sparkling all summer. I opened a bottle of this organic tempranillo yesterday that I usually think of as being pretty soft and gentle and it was killing me about halfway through the bottle.
― There's more Italy than necessary. (in orbit), Saturday, 22 September 2018 22:36 (five years ago) link
xpost I did a harvest in Vacqueyras (also nice and affordable, more so than Gigondas and definitely more than CdP) and it was quite easy to stroll over to Gigondas or a longer walk to Beaumes de Venise.
― Yerac, Saturday, 22 September 2018 22:38 (five years ago) link
It's this one, and it's a super buy at $9.99.
https://www.midvalleywine.com/images/sites/midvalleywine/labels/bodegas-volver-venta-morales-organic-tempranillo_1.jpg
― There's more Italy than necessary. (in orbit), Saturday, 22 September 2018 22:38 (five years ago) link
Put that in the fridge for 10-15 minutes. I personally would keep it in the fridge and just take it out 15 minutes before drinking.
― Yerac, Saturday, 22 September 2018 22:41 (five years ago) link
I love almost all whites (so racist!). Except I still can't really love viognier or pinot grigio/gris. I think it's the alcohol and sometimes bitter/oilyness.
― Yerac, Saturday, 22 September 2018 22:46 (five years ago) link
Vacqueyras duly noted. what did you mean by "I think it's the alcohol". holy shit, that Schäfer-Fröhlich wine you mentioned gets extreme raves: https://www.klwines.com/p/i?i=1334124
― lâche pas la patate (outdoor_miner), Saturday, 22 September 2018 23:08 (five years ago) link
All Schäfer-Fröhlich is a winner. Viognier and pinot griogio can get too high alcohol for me. But that is also why some people love them so much.
― Yerac, Saturday, 22 September 2018 23:23 (five years ago) link
Oh, I am drinking the kabinett Felseneck SF, a lot cheaper.
― Yerac, Saturday, 22 September 2018 23:25 (five years ago) link
― Yerac, Saturday, September 22, 2018 6:38 PM (two hours ago) Bookmark Flag Post Permalink
i'm going to be down there (prob staying in orange) in november or december. not the best season but if you have any tips/recs for wine stuff or otherwise i'd appreciate them.
― call all destroyer, Sunday, 23 September 2018 00:57 (five years ago) link
Some things will have abbreviated schedules because it will be after harvest. And like most places in France things are closed, or close early on Sundays/Mondays, and for lunch. I think most tasting rooms close around 6pm or 7. I have only been in Orange to take a local train back to Lyon. Why not stay in Avignon? This tasting room is right off the train, so if you don't have a car, it's easy (like you can see it from the train). https://www.tripadvisor.com/Attraction_Review-g674303-d3672918-Reviews-Chapoutier_Tasting_Room-Tain_l_Hermitage_Drome_Auvergne_Rhone_Alpes.html
The villages of Gigondas, Vacqyueras and even CdP are pretty small. Gigondas has a good tasting room right in the middle. If you have a car for CdP, I like Chateau la Nerthe and Vieux Telegraphe. And take pics of all the galets (puddingstones). It's going to be pretty grey and dead by that time of year, so if you want to go anywhere I would email ahead to make sure they are receiving people. The place I did a harvest is a bit hard to find but the proprietor speaks english and that vineyard used to be owned by Steven Spurrier. http://www.closdecaveau.com/
― Yerac, Sunday, 23 September 2018 03:08 (five years ago) link
Oh, and not wine, but if you are there at the beginning of December you have to go to the Fete des Lumieres in Lyon (short train ride). I love it. http://www.fetedeslumieres.lyon.fr/en
― Yerac, Sunday, 23 September 2018 03:14 (five years ago) link
thanks, that's all really helpful. we're visiting someone who's going to be in bagnols-sur-ceze so we may well stay in avignon--orange is just a little closer. i'm perfectly happy to rent a car and cruise around some small villages but it's helpful to get a sense of what may or may not be going on.
― call all destroyer, Sunday, 23 September 2018 03:46 (five years ago) link
orange is very nice fwiw. I’ve spent more time in Avignon because it’s bigger but it brings the hassles of a bigger townI do not know these wines but now I must!
― droit au butt (Euler), Sunday, 23 September 2018 07:16 (five years ago) link
A long day of whiskey and sake. Yoichi distillery was worth the trip. A really beautiful spot, very generous tasting pours, at least of the generic blended stuff which were also free. Had to pay for the rarer stuff, yoichi 10 and 21, the 10 is non existent outside the distillery. That said it’s not the richest or biggest of whiskeys at any age, there’s some peat but not a lot, somesweetness but not a lot. All in all I think I prefer the nikka from the barrel and nikka Coffey grain/malt blends to the single malts.
On to tanaka shuzuo Sake brewery. Healy interesting to taste the junmai daiginjo and and daiginjo (honjozo) from the same brewery same year. Honjozo hands down winner, crisper, cleaner and more separation in the flavours.
Back to Sapporo, dinner with Suntory Haiboru then onto a cat themed sake bar on the 6th floor of a building full of maid and nurse themed establishments. Super enthusiastic owner who knew everything about every bottle in the place, but spoke so fast it was super hard to follow. I did get that one bottle was from Hiroshima and the brewery was up a twisty road but this was about the best I could do, (she also had a 21 year old cat at home). Most interesting was was something called Cocoromi Protype Junmai, made with all white (no red koji), really great citrusy flavours.
More studying of photographs of labels needed to work out exactly what I was drinking.
― American Fear of Pranksterism (Ed), Sunday, 23 September 2018 14:39 (five years ago) link
Woah! Sounds COMPLETELY epic, Ed
― lâche pas la patate (outdoor_miner), Monday, 24 September 2018 15:21 (five years ago) link
I am trying to pick something to drink for Halloween. Who has a plan?
― Yerac, Wednesday, 31 October 2018 21:33 (five years ago) link
I am doing a DJ set and will probably stick with pale ale, sorry for boring
A friend posted a picture of amaros available at a local liquor store and Pelinkovac looked interesting
― sleeve, Wednesday, 31 October 2018 21:35 (five years ago) link
I have never had a spirit from Croatia. Would try (even though I don't love anise flavored anything).
― Yerac, Wednesday, 31 October 2018 21:47 (five years ago) link
We order in indian and I opened a 2012 Albert Boxler riesling and a not important Vosne-Romanée Bourgogne.
― Yerac, Thursday, 1 November 2018 00:26 (five years ago) link
we had a very very pale languedoc rosé
― just sayin, Thursday, 1 November 2018 01:07 (five years ago) link
the dead rabbit's "mixology and mayhem" arrived today so i was excited to scan through that. as anticipated i found exactly *one* drink i could make with my (very extensive) home bar without needing to make a purchase or do an infusion/tincture/etc. my initial reading is that this book doesn't have the same madcap genius of their first (understandable, since that guy isn't developing recipes anymore) but will still have some fun stuff to work on.
the drink i could make, an irish whiskey/campari/cacao/banana/absinthe joint, is a full-bodied winter warmer.
― call all destroyer, Thursday, 1 November 2018 01:36 (five years ago) link
Once upon a time, I had the cachet to draw out a Yerac & and a young Ian but those days have expired. I feel like I owe CAD a decent night out of refreshments at some point (& place).
Tonight I enjoyed the Nelson Sauvin (NZ) hop to its fullest.
― Jersey Al (Albert R. Broccoli), Thursday, 1 November 2018 04:24 (five years ago) link
I brought some vinho verte back from Portugal, will be next week’s drink.But this week we are in England, and so ESB has been the order of the day.
― droit au butt (Euler), Thursday, 1 November 2018 09:36 (five years ago) link
I was just working for 2 months 2 bocks form Dead Rabbit and never went. Next time maybe.
That Albert Boxler (not albert broccoli) was delicious.
― Yerac, Thursday, 1 November 2018 13:30 (five years ago) link
CAD is the first Dead Rabbit book a good one? I have been thinking about an interesting cocktail book as a gift for someone.
I love British beer but I will be delighted if I never have another pint of ESB (or ESB equivalent).
― Tim, Thursday, 1 November 2018 14:19 (five years ago) link
the first dead rabbit book has some of my favorite drink recipes ever, but it is not for the faint of heart. if the recipient is the type of person who will make mace tincture and infuse gin with green tea and track down amaro sibilia then go for it. if not, the first death & co. book is also full of good recipes and is maybe a little more accessible. the second death & co. book (cocktail codex) also just came out...i haven't seen it yet but i understand that the premise is using 5 templates to build a ton of drinks, which might make it a good choice for someone more novice who is getting into this stuff.
also if your friend has ever enthused about exotic cocktails the smuggler's cove book is amazing and the definitive resource in that area imo.
― call all destroyer, Thursday, 1 November 2018 15:21 (five years ago) link
cross-posted from my cocktails thread...this recipe is from the first DR book and is the best drink i've ever made, iirc it's called the montana club
1.5 oz. cognac1 oz. bonal gentiane.5 oz. anisette.25 oz. amaro sibilla4 dashes aromatic bitters (dead rabbit/angostura/boker's/whatever you have)lemon peel
― call all destroyer, Thursday, 1 November 2018 15:23 (five years ago) link
yum
― sleeve, Thursday, 1 November 2018 15:26 (five years ago) link
Thx CAD, that drink sounds delicious and also it is now a small life goal to track down Amaro Aibilla. A quick look suggests that no-one imports the stuff into the UK.
I am reminded that I should get a bottle of my favourite Amaro Nonnino in before xmas.
― Tim, Thursday, 1 November 2018 15:31 (five years ago) link
not to put a damper on things but i have like 10 other amari kicking around here i don't think any of them would make an adequate replacement for sibilla....nonino actually might be the best option as far as making that drink palatable but sibilla has this distinct honey/floral thing that is totally unique to it.
― call all destroyer, Thursday, 1 November 2018 15:57 (five years ago) link
It is super hard to get amaros where I currently am and was super psyched that they started carrying Cynar in the main grocery store here for like $15 USD a bottle. But of course I didn't buy it right away because I was leaving for a couple of months and now it's been sold out. I am adding sibilia to my list for when I am back in NY.
― Yerac, Thursday, 1 November 2018 16:05 (five years ago) link
Yessss Sibilla.
I pretty much logged on to thank Wm Crump, here, for the trifoliate oranges he sent me. I have an infusion in a combination of vodka and Everclear that is a little oranger than Mountain Dew in color, after just a few days. It's so piney that I think even as bitters it'll be best used with gin, but we'll see.
― Bill, Tuesday, 6 November 2018 21:59 (five years ago) link
Hahahaha, you're very welcome. I told my daughter yesterday that when I got them I knew I had to send you a boxful -- "they're an instrument I don't know how to play...I can go plink plink plunk, but I bet Bill can actually get a tune out of them."
As much fun as I've had with these things, I'm almighty tired of the cleanup.
― WmC, Tuesday, 6 November 2018 22:10 (five years ago) link
I don't want to jinx it, but other than the smell staying on my hands for a long time, I've been okay - but I'm only dealing with a few fruit at a time and washing things right away. The cutting board where they've been resting hasn't been cleaned yet, so ... we'll see. But it was partially melted by a stove burner at some point in the past and was going to be replaced anyway.
― Bill, Tuesday, 6 November 2018 22:17 (five years ago) link
I only talked about these on Facebook, not ILX, so to catch this board up: a friend found a stand of trifoliate orange trees near here in NE Mississippi and brought me several pounds along with a couple of seedlings. They're a variety of orange so far off the beaten path that horticulturists haven't settled on what genus they're in, Citrus or Poncirus. https://scontent-ort2-1.xx.fbcdn.net/v/t1.0-9/44591246_10157796354033709_8356580403103924224_n.jpg?_nc_cat=107&_nc_ht=scontent-ort2-1.xx&oh=f1e1f53bb0846cdda723889f2ba4a7b2&oe=5C454C6E https://scontent-ort2-1.xx.fbcdn.net/v/t1.0-9/44675140_10157796354048709_5356970355904741376_n.jpg?_nc_cat=103&_nc_ht=scontent-ort2-1.xx&oh=dc62748ab2de31f3d6c633c1e897d5e9&oe=5C43747B
The oil in the rind (and pulp) is very piney so you get a weird orange/pine mix in flavor and scent, and it's so resiny it takes solvents, not soap, to clean up.
― WmC, Wednesday, 7 November 2018 00:36 (five years ago) link
They remind me a LOT of pumelo - I mean, that pineyness does, even the smell of it reminds me of peeling pumelo. (The overall flavor is not like pumelo, but I have no idea what I would guess if I were tasting it blind.)
I have a few left I haven't juiced yet, and haven't decided whether to try to make curd, or just use it for cocktails (esp tonight). I should probably juice them and see how much we're talking about, and go from there.
― Bill, Wednesday, 7 November 2018 00:41 (five years ago) link
That looks crazy.
― Yerac, Wednesday, 7 November 2018 00:50 (five years ago) link
Omg want!!!
― mom tossed in kimchee (quincie), Wednesday, 7 November 2018 01:53 (five years ago) link
Looks kinda like rangpu limes but with massive seeds.
― Jersey Al (Albert R. Broccoli), Wednesday, 7 November 2018 01:55 (five years ago) link
rangpur*
I was in Perth last week and had an absolutely banging 2005 Cabernet from Xabregas. Reasonably priced too.
― American Fear of Pranksterism (Ed), Wednesday, 7 November 2018 02:55 (five years ago) link
we're drinking Lagunitas IPA and following election results
― sleeve, Wednesday, 7 November 2018 05:04 (five years ago) link
Rangpur is a comparison I hadn't thought of - but the same way that rangpurs or makruts have that strong, really fragrant oil, so do the trifoliates. Different fragrance, but in that ballpark of being a low-juice, high-oil citrus.
Today I'm probably drinking something with cider? One of the few advantages to living in NH, getting fresh unpasteurized cider from down the road.
― Bill, Wednesday, 7 November 2018 16:05 (five years ago) link
Maybe I should start an amaro thread. Anyway, I picked up a bottle of amaro Sibilia today and am excited to try.
― Yerac, Thursday, 6 December 2018 22:01 (five years ago) link
Very few available around here -- just the usual suspects Campari, Aperol and a couple others -- so I'm probably going to spend a stupid amount of money next time I'm in Atlanta.
― WmC, Thursday, 6 December 2018 22:10 (five years ago) link
I went with your three TJs recommendations by the way!
― Jersey Al (Albert R. Broccoli), Thursday, 6 December 2018 22:27 (five years ago) link
how were they? I just like raclette in general. I wonder how creamy the small french soft cheese was. I was lazy about the st marcellin like one from vermont that we got and i just nuked it in the microwave for 30 seconds instead of putting it in the oven. It totally overflowed the crockery. I told L, is it ok if I just eat the overflow with my fingers off of the microwave plate?
― Yerac, Thursday, 6 December 2018 22:52 (five years ago) link
Bringing them to a party this weekend, will let you know.
― Jersey Al (Albert R. Broccoli), Thursday, 6 December 2018 22:53 (five years ago) link
What did LP say?
― Jersey Al (Albert R. Broccoli), Thursday, 6 December 2018 22:54 (five years ago) link
she was fine with it. I had to wash the plate after though because I couldn't get it all up.
― Yerac, Thursday, 6 December 2018 23:10 (five years ago) link
There is this other amaro that I have been eyeing mostly because of the presentation of the bottle but I keep putting it back. Has anyone had the Forthave Spirits Amaro Marseille?
― Yerac, Thursday, 6 December 2018 23:47 (five years ago) link
I love amaro, but I'm no expert. Bought averna for a thanksgiving cocktail that nobody else really cared for. So I've been drinking it often.
― Sufjan Grafton, Friday, 7 December 2018 02:29 (five years ago) link
bundaberg ginger beer w/whiskey
― mh, Friday, 7 December 2018 02:36 (five years ago) link
yum! was making old fashioneds a few days ago until i ran outta rye (saddest emoticon). have a nice-looking recipe for a cynar cocktail with grapefuit juice but crappy stores near me don't carry any aperols far as i've seen. probably better in summer but i want to try https://www.saveur.com/article/recipes/cynar-julep
― form that slug-like grex (outdoor_miner), Friday, 7 December 2018 15:30 (five years ago) link
oh that looks great, I love Cynar and have a bottle
― sleeve, Friday, 7 December 2018 15:38 (five years ago) link
Someone gave us a little bottle of cardamom bitters and they set off a Calvados old fashioned perfectly (my preferred calvados old fashioned uses less sugar than a regular bourbon one would, fyi).
I'd be on for an Amaro thread. Think I mentioned my love for Amaro Nonnino upthread somewhere.
― Tim, Friday, 7 December 2018 16:19 (five years ago) link
drinking that Cynar julep right now, yummmmmm
― sleeve, Sunday, 9 December 2018 04:48 (five years ago) link
I'm curious yet apprehensive about Cynar. Does it taste like artichokes?
― Mario Meatwagon (Moodles), Sunday, 9 December 2018 04:55 (five years ago) link
not really, just thick bitter sweet depth, very very dark even for amaros (I am not an expert by any means, I learned most of what I know from call all destroyer's cocktail thread)
― sleeve, Sunday, 9 December 2018 05:29 (five years ago) link
another good way to try it is the "Little Italy" - 2 oz rye, 3/4 oz sweet vermouth, 1/2 oz cynar, stir w/rocks and garnish w/orange or cherry, basically a manhattan w/cynar
― sleeve, Sunday, 9 December 2018 05:31 (five years ago) link
That sounds good, I will try as soon as I replace the rye.
My go to with Cynar is the Tobacco Road, 1 of mezcal, a little less of cynar, peychauds bitters, stir like an old fashioned.
Some recipes call for a splash sherry, some for salt on a big ice cube.
― American Fear of Pranksterism (Ed), Sunday, 9 December 2018 09:32 (five years ago) link
xpost Cynar doesn't taste at all like artichokes. It's a little vegetable, but I like the balance of bitter with smokey caramel. I had a bartender make me a cynar cocktail recently "his choice" and it was soooo good, it was a take on a manhattan but there was some blood orange infused liqueur that they had made in it too. I mostly drink cynar at home with just some soda water.
― Yerac, Sunday, 9 December 2018 11:27 (five years ago) link
I tried the sibilia yesterday. A shot, with one ice cube and in a bit of soda water. That bitterness was long lasting.
― Yerac, Sunday, 9 December 2018 11:29 (five years ago) link
Love Cynar, just finished a bottle on the back of getting into Bitter Giuseppes.
― seandalai, Sunday, 9 December 2018 17:49 (five years ago) link
We do have a classic Fernet thread obv: How do you take yr Fernet-Branca?
― seandalai, Sunday, 9 December 2018 17:51 (five years ago) link
xp ooh that looks good too!
― sleeve, Sunday, 9 December 2018 17:54 (five years ago) link
currently sipping a Bitter Giuseppe, tyvm
― sleeve, Monday, 10 December 2018 00:07 (five years ago) link
I was looking at the books on amaros/bitters online but everything seems recipe heavy which I am kind of not into. Amazon (booooo, I know) has a $5 off coupon on books right now so I was perusing a nice liquor book to get.
― Yerac, Monday, 10 December 2018 00:09 (five years ago) link
just made julep. cynar is legit af imho. will def. be trying tobacco road @ some point, but next up is prolly Guiseppe. another thx in general for the tip on this stuff in general!
― form that slug-like grex (outdoor_miner), Monday, 10 December 2018 00:54 (five years ago) link
ooof, superfluous general
― form that slug-like grex (outdoor_miner), Monday, 10 December 2018 00:56 (five years ago) link
I got turned onto cynar from a master somm who said it was his favorite amaro for anytime. So even though the label is cheesy, it's really solid.
― Yerac, Monday, 10 December 2018 00:57 (five years ago) link
stuff is a little pricier than i'd anticipated. since i'm a poor student rn this may be my only bottle for awhile. but school's out, finals just finished. and i'm enjoying the heck outta this
― form that slug-like grex (outdoor_miner), Monday, 10 December 2018 01:00 (five years ago) link
How much is it where you are? For some weird reason when I saw it in the grocery store in chile it was like $15USD (a lot cheaper than I expected). In the US it was in the $20-$25 range.
― Yerac, Monday, 10 December 2018 01:03 (five years ago) link
~$45. i hate bevmo but there's not another proper store in my immediate area afaik to look for this kind of ingredient
― form that slug-like grex (outdoor_miner), Monday, 10 December 2018 01:57 (five years ago) link
ouch! yeah it's $25-28 here in Oregon
― sleeve, Monday, 10 December 2018 01:59 (five years ago) link
Ugh that's bad. The amaro sibilia I got was $51 and I was waffling on whether I would rather get a sherry and ny amaro but decided to just go with it. When you travel at least you know what to make room in your luggage for.
― Yerac, Monday, 10 December 2018 02:12 (five years ago) link
Also when I was in astor wines I saw a 70 proof cynar and I just could not deal with figuring out if that was something I wanted or not.
― Yerac, Monday, 10 December 2018 02:13 (five years ago) link
It’s good!
― mom tossed in kimchee (quincie), Monday, 10 December 2018 03:55 (five years ago) link
has there ever been a quincie/Yerac irl crossover? sounds like a rollicking good time
― mh, Monday, 10 December 2018 04:03 (five years ago) link
I don't think so. Although DC/NY did have some crossover episodes.
― Yerac, Monday, 10 December 2018 11:55 (five years ago) link
oh! this is 70 proof @ least. so maybe it wasn't highway robbery after all. only other amaro option at that store was a nonino which of course i'd want to try @ some point.
― form that slug-like grex (outdoor_miner), Monday, 10 December 2018 12:20 (five years ago) link
it WAS good (i have no basis of comparison obvs). did not taste/seem like i was drinking a refreshment w/that much 'hol
― form that slug-like grex (outdoor_miner), Monday, 10 December 2018 12:34 (five years ago) link
Saint Germain negroni (subbed in for the gin) and a splash of cassis. Superb.
― Your dad's Carlos Boozer and you keep him alive (fionnland), Saturday, 15 December 2018 20:31 (five years ago) link
I got a manzanilla sherry (tio pepe) last week and we are making ahi poke tonight. I think that might work together.
― Yerac, Saturday, 15 December 2018 20:57 (five years ago) link
I am drinking lambrusco full-time right now. Red wines without food are too much, usually--I don't have energy to cook or eat at night so I'm not pairing wine with dinner--but lambrusco is perfect.
https://images.vivino.com/thumbs/5ieZiblIQe2wBEPMsQy9FA_pl_375x500.png
Also has the added attraction of the cork being secured with a giant metal staple that you have to pry off.
This one is pricier--around $22 a bottle at the only place I know of that carries it:
https://cdn.shopify.com/s/files/1/1016/7695/products/SAETTI_LAMBRUSCO_2015.jpg?v=1503543284
― There's more Italy than necessary. (in orbit), Friday, 1 February 2019 17:19 (five years ago) link
i ordered this gin. it's blue! https://www.tableandvine.com/labels/B1000004827.jpgalso on the way Amaro Dell'Etna this all better not suck
― The immortal Hydra Viridisimma (outdoor_miner), Thursday, 28 February 2019 00:02 (five years ago) link
I had some sfumato for the first time yesterday. This is one of the few amari that I so far think I like better straight rather than mixed with something. I get so much green, vegetal stalk when it's mixed. I should take a pic of my growing amari collection at some point. so pretty.
Tonight I am drinking a natural wine, a montepulciano from australia. I just got to the end of the bottle and was a bit startled about the amount of upright sediment leftover for a young wine.
― Yerac, Thursday, 28 February 2019 00:10 (five years ago) link
"a montepulciano from australia" sort of sounds so inconcgruous to this know-nothing. was it to your liking? have never done the natural wine thing.
― The immortal Hydra Viridisimma (outdoor_miner), Thursday, 28 February 2019 00:20 (five years ago) link
went out for natural wine (a bugbear is that this is pretty much necessary in vancouver, where little of what is available in bars and restaurants can be bought at a store) on friday night.
had a couple of bottles
milan nestarec - forks and knives white
czech wine made from müller-thurgau. surprisingly acidic, very refreshing and drinkable, and with some yeast flavours you may associate with natural wine but not too "barnyardy"
and
angiolino maule sassaia
made from garganega mainly (with trebbiano?) which was softly fruity and quite mineral
― ( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Thursday, 28 February 2019 00:26 (five years ago) link
It's this producer called Delinquente wines from Riverland. I had been seeing their bottles all over the place (very noticeable labels.) It was completely fine for the price point. I had a lot of natural wines in the last month because I was back home in ny and trying to taste a bunch since things are hard to get where I am. Natural wine is a huge category, they are made in all sorts of styles. My spouse hates most of them because they sometimes referment in the bottle or get weird surprise offtastes because they aren't usually filtered or fined so they aren't as stable. I don't mind when wine get on the verge of kombucha.
― Yerac, Thursday, 28 February 2019 00:29 (five years ago) link
xpost was I with you? I had that czech muller thurgau on sunday evening.
― Yerac, Thursday, 28 February 2019 00:30 (five years ago) link
small world!
― ( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Thursday, 28 February 2019 00:31 (five years ago) link
i also had an old vine riesling from central valley and got a georgian white that was more straightforward for the non-natural wine lovers I was with.
― Yerac, Thursday, 28 February 2019 00:33 (five years ago) link
That's so funny that we both just had that bottle. I thought it was more esoteric and agreed to get it because my friend had been wanting to try it and I am up for anything.
― Yerac, Thursday, 28 February 2019 00:41 (five years ago) link
i googled it at the bar and some website said they did 4000 bottles for the year or some such amount, so reasonably esoteric
― ( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Thursday, 28 February 2019 00:44 (five years ago) link
That's a pretty small amount but we are in large cities I guess.
― Yerac, Thursday, 28 February 2019 00:49 (five years ago) link
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 (five years ago) link
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 (five years ago) link
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.Xpost
― The immortal Hydra Viridisimma (outdoor_miner), Friday, 15 March 2019 14:13 (five years ago) link
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 (five years ago) link
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 (five years ago) link
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 (five years ago) link
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 (five years ago) link
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 (five years ago) link
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.https://i.imgur.com/0djkhTs.jpg
― The immortal Hydra Viridisimma (outdoor_miner), Saturday, 16 March 2019 13:30 (five years ago) link
shite, wrong thread!
― The immortal Hydra Viridisimma (outdoor_miner), Saturday, 16 March 2019 13:41 (five years ago) link
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 (five years ago) link
Where do you live outdoor_miner?
― Jersey Al (Albert R. Broccoli), Saturday, 16 March 2019 20:53 (five years ago) link
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 (five years ago) link
try Bell’s Two-Hearted Ale, kind of their signature
― mh, Sunday, 17 March 2019 00:14 (five years ago) link
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 (five years ago) link
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 (five years ago) link
oh damn, I've raced bikes in Redlands.
I would head over to Hangar 24 and see if they have any of these:
https://hangar24brewing.com/beers/l-39-ipa/
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 (five years ago) link
and two-hearted rules!
― Jersey Al (Albert R. Broccoli), Sunday, 17 March 2019 04:46 (five years ago) link
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 (five years ago) link
Haha, sorry about that... it's a fun race though!
― Jersey Al (Albert R. Broccoli), Sunday, 17 March 2019 15:44 (five years ago) link
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 (five years ago) link
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 (five years ago) link
oh yeah i think i should have said "also".
― ( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Wednesday, 27 March 2019 21:43 (five years ago) link
skin contact too i should note
― ( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Wednesday, 27 March 2019 21:44 (five years ago) link
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 (five years ago) link
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 (five years ago) link
(some people do like brett in their wines)
― Yerac, Wednesday, 27 March 2019 22:10 (five years ago) link
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 https://www.juicebaryvr.com 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 (five years ago) link
it's also walking distance from my apartment which helps
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 (five years ago) link
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 (five years ago) link
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 (five years ago) link
Oh man, I never see any canadian wines, except for ice wine.
― Yerac, Wednesday, 27 March 2019 22:26 (five years ago) link
Is your partner doing wset?
― Yerac, Wednesday, 27 March 2019 22:27 (five years ago) link
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 (five years ago) link
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 (five years ago) link
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 (five years ago) link
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 (five years ago) link
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 https://www.cbc.ca/news/canada/ottawa/canadian-vintners-association-budget-2019-wine-booze-rules-1.5066018 but the liberals might be the government after the election this year
― ( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Wednesday, 27 March 2019 22:50 (five years ago) link
might not be
Yeah, every state in the US has their own special booze laws. It's absurd.
― Yerac, Wednesday, 27 March 2019 22:55 (five years ago) link
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 (five years ago) link
yeah i don't think i ever drank non-chilean wine in chile.
― ( ͡☉ ͜ʖ ͡☉) (jim in vancouver), Wednesday, 27 March 2019 23:00 (five years ago) link
I have been trying to only drink on the weekends. and . now. relief.
― Yerac, Friday, 29 March 2019 21:42 (four years ago) link
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 (four years ago) link
that's the name of an album by Earth iirc
― Emperor Tonetta Ketchup (sleeve), Friday, 29 March 2019 23:59 (four years ago) link
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 (four years ago) link
i'd drink a cider called "when we were eating unripe pears"
― Jaki Liebowitz (rushomancy), Saturday, 30 March 2019 00:06 (four years ago) link
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 (four years ago) link
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 (four years ago) link
had this last night: https://www.vivino.com/autour-de-lanne-pot-d-anne/w/2069943
chilled natty cinsault from languedoc. I'm really in the mood for light and fruity chilled reds, but good ones are hard to find in this city/too pricey for me to drink out v often.
― bookmarkflaglink (jim in vancouver), Friday, 19 July 2019 18:20 (four years ago) link
I've had some really hit or miss bottles of natural wine this month. The only one that I remembered that I really liked was La Porte Sainte Jean from Anjou (chenin). I did bring back to stash Camut calvados small bottles of 6 yr and 12 yr and a Drouhin Petits Vougeot premier cru borgougne.
I will drink cinsault and carignan all day long. They don't even have beaujolais in your town?
― Yerac, Friday, 19 July 2019 21:48 (four years ago) link
I'm maybe getting too caught up with natural wine. i can probably get a decent enough beaujolais without too much trouble
― bookmarkflaglink (jim in vancouver), Friday, 19 July 2019 21:56 (four years ago) link
I would think you could get Jadot beaujolais and bourgogne villages where you are. I know they carried it in costcos in the US for about $10-$15 usd? Jadot is always reliable. I was really turned off by some of the natural wine I had recently. Some of the chenin was just too appley and I had some super oily alsace rieslings and some languedoc rousillon blends that had surprise muscat that I was not happy with.
― Yerac, Friday, 19 July 2019 22:01 (four years ago) link
natty wine is definitely risky business at times. have had undesirable variation just between different bottles of the same vintage recently.
i can get Louis Jabot Beaujolais-Villages Combe aux Jacques 2017 for like $25 canadian in the liquor store in the building i work at so that will be getting drank in the park this evening
― bookmarkflaglink (jim in vancouver), Friday, 19 July 2019 22:07 (four years ago) link
My spouse is not into natural wine which I can understand. It makes it harder for me though, because if he doesn't like something I am **forced** to finish it all and it gets to be a little too much at times where I just want something very typical as a cleanser.
― Yerac, Friday, 19 July 2019 22:16 (four years ago) link
How much would a decent okanagan pinot noir be where you are?
― Yerac, Friday, 19 July 2019 22:42 (four years ago) link
$30ish canadian
― bookmarkflaglink (jim in vancouver), Friday, 19 July 2019 22:44 (four years ago) link
$20 for "not bad"
― bookmarkflaglink (jim in vancouver), Friday, 19 July 2019 22:45 (four years ago) link
I'm really in the mood for light and fruity chilled reds,
^^^This plus pet nats are what I have been craving all summer. We visited my mother in law a couple weeks ago in the Finger Lakes and visited two wineries making natural wines (there are only a few doing that in that region). Picked up a couple pet nats and unoaked cab frank near-roses.
I have a pretty high tolerance for natural wine idiosyncrasies, although I have lost my taste a bit for the super dry/tannic orange wine style like in some Georgian wines, which I used to love. I no longer want the enamel stripped from my teeth.
― Mazzy Tsar (PBKR), Tuesday, 23 July 2019 13:22 (four years ago) link
near-rosés
― Mazzy Tsar (PBKR), Tuesday, 23 July 2019 13:24 (four years ago) link
god, cab franc
― Mazzy Tsar (PBKR), Tuesday, 23 July 2019 13:25 (four years ago) link
Oh which wineries did you visit in the Finger Lakes?
― Yerac, Tuesday, 23 July 2019 13:26 (four years ago) link
I think I put on another wine thread that I drink almost all my reds colder than the standard serving temperature for each type. I always have dudes trying to educate me and I am like "bitch, please."
― Yerac, Tuesday, 23 July 2019 13:30 (four years ago) link
i'm down with that! like the same temp as the cave. cooler temp partic nice when you are "pique-niquing"
― Li'l Brexit (Tracer Hand), Tuesday, 23 July 2019 13:34 (four years ago) link
I've been putting ice in mine tbqfh.
And drinking https://www.winetherapynyc.com/images/sites/winetherapynyc/labels/gulp-hablo-garnacha_1.jpg
― There's more Italy than necessary. (in orbit), Tuesday, 23 July 2019 14:09 (four years ago) link
I love that label. When I have a red that is middling, I also do the red wine spritzer when it's hot out.
― Yerac, Tuesday, 23 July 2019 14:15 (four years ago) link
Hickory Hollow/Nathan Kendall. Kendall has been at HH for about three years. The HH wines are basic, but good - that unoaked cab franc was delicious and not too crazy. The wines he makes under his own name are more minimal intervention and the rieslings we tried had more complexity compared to the HH rieslings. I also snagged one of the last bottles of the Chepika wines which is his collab with Pasceline Pelletier, who is a super somm in NYC. Their wines are pet nats made from weirdo non-vinifera indigenous grapes like Delaware and Catawba. Clean and nice.
Bloomer Creek is full on natural/minimal intervention and has been for years. Total iconoclasts - he is a farmer and she is a pretty famous artist. Awesome vibe in the tasting room - like being in someone’s living room and the best wines in the Finger Lakes that I’ve had.
Both these are on Seneca Lake.
― Mazzy Tsar (PBKR), Tuesday, 23 July 2019 14:51 (four years ago) link
Oh, I did a practice champagne service with Pascaline Lepeltier when I was studying for my certified somm exam and I took some of her lectures. I like her because she is so in love with Loire and chenin.
I still have to get out to Finger Lakes. It always seems a little further away than I want to go from nyc. I want to go to all the Element/FLXtable/weiner things and I hadn't heard of Bloomer Creek. It sounds great.
― Yerac, Tuesday, 23 July 2019 15:01 (four years ago) link
Damn I mangled Lepeltier’s name.
That FLX Weiner place looks right up my alley. Thanks.
― Mazzy Tsar (PBKR), Tuesday, 23 July 2019 15:25 (four years ago) link
I just realized we drove right by it on our way to Hickory Hollow.
― Mazzy Tsar (PBKR), Tuesday, 23 July 2019 15:31 (four years ago) link
The guy that owns them is also a master somm so he always has great wine and beer around.
― Yerac, Tuesday, 23 July 2019 15:32 (four years ago) link
Our best local sake importer just got a fresh shipment and there is some truly amazing stuff. Kaze no Mori from Nara makes some bonkers good stuff. They specialise in Namazake (unpasteurised Sake) and do really interesting thinks with unusual rice, including some with table rice, rather than sale specific rice.
Such lively, vivacious sake really expressing the rice. The omachi one has such a great balance of rich umami, sweetness, and a slight bitterness. The akitsuho one, dryer, less umami. Both with a pleasant petillance that fired the stopper across the room.
― American Fear of Pranksterism (Ed), Saturday, 3 August 2019 11:03 (four years ago) link
Didn't know I was walking in to a natural kind of wine shop (silver lake wines) this morning. Ended up with a couple. Did not get this gorgeous looking red rose that was described as having some acetic acid type flavor going on. Ended up with a Greek orange from demeter farms called meinklang. And a French cab franc that the salespersonrecommended. Can't wait to try these out someday soon
― one charm and one antiup quark (outdoor_miner), Saturday, 10 August 2019 20:37 (four years ago) link
I've been taking a break lately but today I had a Heretic Petit Rouge belgian-style with Hibiscus, nice.
― Abigail, Wife of Preserved Fish (rushomancy), Saturday, 10 August 2019 20:39 (four years ago) link
xpost report back on if you liked anything. Acetic acid will sometimes blow off if you give it some time with air. But maybe they were preparing you for some kombucha'ness.
i love unpasteurized and unfiltered sake.
― Yerac, Saturday, 10 August 2019 20:47 (four years ago) link
Yeah, what little (unpasteurized sake) I've tried I have rly loved. Wasn't scared off by the acetic description I just didn't want to leave bottles in my car cuz it a little hot in LA. So only got 2 that I cld fit in a backpack while I wait for Airbnb to let me in.
Xpost oh, that reminds me - had a good hibiscus gose recently. But the cucumber gose (both by The Bruery in Anaheim iirc) was spectacular
― one charm and one antiup quark (outdoor_miner), Saturday, 10 August 2019 21:00 (four years ago) link
Also in sake drinking news I got my desultory back from my WSET Level 3 in Sake. I got a distinction.
― American Fear of Pranksterism (Ed), Saturday, 10 August 2019 21:15 (four years ago) link
Ohhh congrats! Did you hop into level 3 or start from the beginning? I'm still waiting back for results for two units from WSET Wine diploma level 4.
― Yerac, Saturday, 10 August 2019 21:27 (four years ago) link
Woah! Congrats! Is this for a career path or just fun?
Xpost
― one charm and one antiup quark (outdoor_miner), Saturday, 10 August 2019 21:29 (four years ago) link
Just for fun, really. I should start a blog and sell advertising because then my drinking would be tax deductible. Good sake gets expensive in Australia. At the moment I write little capsule reviews in Japanese on Instagram, mainly to practice my Japanese.
I did level 1 last year and level 3 this year. It’s quite possible to level 3 without doing level 1. I now meet the minimum eligibility criteria to be an IWC judge for Sake, I’m going to apply but most likely won’t get selected as I don’t have anything else relevant on my CV, but you never know.
― American Fear of Pranksterism (Ed), Saturday, 10 August 2019 21:41 (four years ago) link
I’m off to japan in a couple of weeks and the best part of this is really being able to navigate my way around what’s on a Sake bottle. I went above and beyond the WSET requirements by learning all the Kanji in the back of the book. For the test you only need to know the absolute basics.
― American Fear of Pranksterism (Ed), Saturday, 10 August 2019 21:43 (four years ago) link
I only had to learn the very basics of production and labeling for sake for when I tested for certified sommelier. I think about doing more for sake but I don't have the means to drink enough variety of it right now.
― Yerac, Saturday, 10 August 2019 21:45 (four years ago) link
You should be a sake samurai.
― Yerac, Saturday, 10 August 2019 21:47 (four years ago) link
It’s very hit and miss if you are outside japan. There are good importers and terrible ones and a lot of stores don’t know how to look after it. Even pasteurised sake can be very light and temperature sensitive and a lot of the stoppers don’t take kindly to bottles being left on their sides.
We’re very lucky to have at least one importer (also my teacher) who takes a lot of care and as a result has been allowed to get hold of some stuff that can even be difficult to find in Japan. He also only does retail through his own two stores, no wholesale, because of promises he’s made to some of his suppliers. Not that I’ve done a huge amount of exploration, but I think we get a better selection here than I’ve seen in San Francisco or London.
I’d be interested to know what Paris is like, I’ve seen quite a few tv programmes where sake makers have worked with great french chefs to pair sake and Haute Cuisine - and activity which is as much about legitimating Sake in the minds of a Japanese consumers.
― American Fear of Pranksterism (Ed), Saturday, 10 August 2019 21:55 (four years ago) link
Idgi, sake in the mind of Japanese consumers is an issue?
― one charm and one antiup quark (outdoor_miner), Saturday, 10 August 2019 23:17 (four years ago) link
Sake consumption has been in decline for years, in favour of Shochu, seen as healthier, and wine, seen as classier. Sake got a bad rep in the Showa era, brewed cheaply with lots of added sugars and distilled alcohol in the war and after and it has (had) a somewhat old fashioned image. Mass market sake, was (and in many cases still is), not great, a lot of rubbish gets tipped in the vat of cheap futsu-shu. (Much like cheap wine for that matter)
There was a bump in the boom years and the rise of Ginjo styles along with a better regulation of what goes into premium grades, but the decline continues, export and premium grade production grows but not overall production.
In the 80s and on, western food and drink boomed (even encouraged by a Japanese government trying to improve its global image and balance of payments). Wine came along as big part of that. The idea that you could drink sake with French or Italian food is somewhat an anathema, so it needs promoting.
― American Fear of Pranksterism (Ed), Saturday, 10 August 2019 23:28 (four years ago) link
There’s a non-negligible trend of sake bottle labels designed to look like wine bottle labels. Often with no Japanese on them.
https://static.tildacdn.com/tild6463-6536-4861-b862-353039376133/debut.jpg
― American Fear of Pranksterism (Ed), Saturday, 10 August 2019 23:59 (four years ago) link
This is oddly fascinating to me. Never would've expected this to be the case what with the trad that I have always thought part of the culture
― one charm and one antiup quark (outdoor_miner), Sunday, 11 August 2019 08:18 (four years ago) link
I don't think there is a 'national' beverage in the world that hasn't seen a decline in consumption and a radical change in what the product is over the last 100 years. In one direction technology has made the commodity version cheaper and more generic; in the other you have new techniques and flavours. Look at beer in the UK, from ales, to commodity bitters to lagers to what is a very American interpretation of craft beer, all in a declining market.
― American Fear of Pranksterism (Ed), Sunday, 11 August 2019 08:42 (four years ago) link
I watched The Birth of Sake documentary on netflix awhile ago but it was a bit plodding, although very pretty and it goes into a little about how hard it is to have the people to maintain the traditional production methods. Ed, did you know that the exam topic for the WSET wine diploma business and marketing unit this summer was about the decline of alcohol consumption and rise of innovation with no and low alcohol wine and spirits?
― Yerac, Sunday, 11 August 2019 14:08 (four years ago) link
We went to a Polish-inspired place last weekend called Lis, in Kingston, and this was their wine list:
https://lh3.googleusercontent.com/mZ5oIVGmO4En5gejo-oyGzJdoRjp-T2xC2USX2L7O0eIKBYZCTfudL3_ky6aRaq5DVmZFxocvpkkf2fquQPExiaC93jiybo4q0bqlMNoWKh_00U_HS-g0YXU-ec4RGUFPdDp3-w1cHtvW5VG9v-bmcW7_4iBvfI65gyjArR27-oF3Xpj-z2MvpbV5ylP6xldG23hLb4TFikSe0n5w16JwT_w-4oObiZNnHTIqq7W6S_y-EwxRglEl8WwQodaZZcEPFaNK4JTp4EUCygxnjXFsSDfFJUakUPr7i9BQzQ9qBcvKixT9-xCtXp6bBAt4fSebNNItXtIRYfrIryM1lP02YXoeKeLXvZyj1Cao-uaazcZPjsR5d_uvXcbkIrQ9_3P14ZiJf4uibySaAMNDsO3S5vkEFPtRgmn-sYz9UMDSAcuFRndjdrq1JZnwA4Gqy1Cox-MWTeOo5ZNzZsvMZBYl2e3zUdJRxHNOLU-wMx2Dw1ILiMdBQ6gLc95b4OH4kAHr-vGBLJX_uOhnGvHQGP2UY9Gsk1iukj0ntNN_HQNHyZZskqqInrGbtK7HABKbkYvz8L_O94yzWeD63mZfFoHDNqb1LQ-QwBMfXSSIwxJ4PGshjiHrgtavbp8EPS2Elv1ksFcNMvRA0sTgrc6z3h2xux6StbRKcQd=w476-h634-no
I had the Czech Marada pet nat and the Nestarec Youngster Rose--both super lovely and different. Highly recommend if anyone is in or around Kingston, first of all, and second, where can I buy all the Moravian wine??
― There's more Italy than necessary. (in orbit), Sunday, 11 August 2019 16:44 (four years ago) link
astor wines has a bunch of the Nestarec wines. I had one with l4uren when I was back last.
― Yerac, Sunday, 11 August 2019 16:48 (four years ago) link
Fuck that I'm not going to Astor Place.
― There's more Italy than necessary. (in orbit), Sunday, 11 August 2019 16:49 (four years ago) link
haha. I have to do 3 other annual errands if I go to that area. For NYC winesearcher is pretty good at locating wines online if you have the producer you want. I just looked at Flatiron but most of their "other regions" wines are Greek.
― Yerac, Sunday, 11 August 2019 16:53 (four years ago) link
C's house is in the Catskills? I was looking up where Kingston is on the map.
― Yerac, Sunday, 11 August 2019 17:06 (four years ago) link
No, he's in Walden, a bit south of there. We both really like Kingston, though, and I'm trying to get him into the idea of moving there in a couple of years. It's like another hour's drive out of the city where all his clients are, which is an issue.
― There's more Italy than necessary. (in orbit), Sunday, 11 August 2019 17:14 (four years ago) link
Ah yeah Walden, I should've remembered although I have a hard time recalling places unless I have been there.
― Yerac, Sunday, 11 August 2019 17:16 (four years ago) link
It's fine, Walden is very forgettable. It does have a good wine store, though, for such a small town.
― There's more Italy than necessary. (in orbit), Sunday, 11 August 2019 17:18 (four years ago) link
opened the orange wine. it's Austrian, not sure why i thought it Greek. i LOVE this! i get elderflower on the nose that is also conveyed in a slight floral aspect to taste, and also a wee bit of citrus,i think (but not certain the appearance isn't making me say that). from my limited knowledge it is vaguely reminiscent to a rose, but with the aforementioned properties (?). seems to have just a suggestion of effervescence. damn quaffable.https://www.rawwine.com/wine/weiser-mulatschak/
― one charm and one antiup quark (outdoor_miner), Tuesday, 13 August 2019 01:00 (four years ago) link
Oh, that ^ looks really good. in orbit, they carry that at Kingston Wine Co. You should get a bottle.
I don't go into the non-chilean wine that I have in chile very often but when we had people over last weekend someone really liked sweet wines so I opened a bottle of Kracher Trockenbeerenauslese non vintage that has similar grapes to the ^ Weißer Mulatschak, both from Burgenland. I really love good sweet/dessert wines but not many other people do. It's not something I open a bottle of unless other people want to partake. I could drink it all myself but then I feel like the Hulk where every seam is about to pop open and I have flintstone feet.
― Yerac, Tuesday, 13 August 2019 01:32 (four years ago) link
Lol. Thx to this thread for the existence of this stuff. Wish I could afford to experiment more but am gonna be a poor student for two more quarters, so have to be content with just a introduction for the time being. . .
― one charm and one antiup quark (outdoor_miner), Tuesday, 13 August 2019 01:48 (four years ago) link
I usually only open interesting things if people express that they like something that I have an interest in. I've drunk a lot of really crazy $ stuff because other people have been waiting to open a bottle and I happened to be there. The best thing is to have friends who really like wine and you will end up magically drinking really good stuff.
― Yerac, Tuesday, 13 August 2019 02:15 (four years ago) link
been experimenting with cheap pinot grigios to try and recapture that "Calabrian table wine" vibe, and man this "Sheep Thrills" has a corny label but it's maybe the best $13 bottle yet, all dry/mineral/tart/rocks
― sleeve, Tuesday, 13 August 2019 02:43 (four years ago) link
there is a semillon here that I like for it's easy neutralness for chile (Las Mercedes, which I am drinking right now) that we buy cases of when it goes on sale so it ends up being about $6 a bottle. I keep a lot of price points in my head of things; it's a lot like record shopping when record shopping was fun. I will remember Sheep Thrills.
― Yerac, Tuesday, 13 August 2019 03:01 (four years ago) link
I love your viniculture pov (and knowledge ofc) and wish I had a knowledged person's brain to pick locally. but alas and alack have to be satisfied with this thread that has people that are gaining my trust. Not complaining! As in food, you need to find a like mind/pallette.
― one charm and one antiup quark (outdoor_miner), Tuesday, 13 August 2019 03:28 (four years ago) link
A wine bar local to me had some vin jaune available by the glass, meaning I finally got to try some, after a Yerac recommendation way upthread; it was delicious and twisted my mind slightly by tasting (and smelling) quite a lot like good sherry but with an amazing sour note that I've never found in sherry. I would like to drink quite a lot more of this stuff. Sherry is so much cheaper though.
― Tim, Tuesday, 13 August 2019 09:06 (four years ago) link
I really like that characteristic sherry note. I should really learn what it iOS I chemically speaking because it appears in so many good aged drinks (koshu, sherry, huangjiu, etc)
― American Fear of Pranksterism (Ed), Tuesday, 13 August 2019 10:30 (four years ago) link
It's biologically (when it has a film of yeast (flor/voile)) and oxidatively aged. This has a good pic of the sherry aging process which is similar to vin jaune.
https://www.sherrynotes.com/2013/background/sherry-solera-system/
― Yerac, Tuesday, 13 August 2019 14:04 (four years ago) link
"In Okinawa, Japan, where awamori is made, the traditional system similar to the solera is called shitsugi."-wikiThe shitsugi is very cute.
― Yerac, Tuesday, 13 August 2019 14:14 (four years ago) link
Have drank way too much awamori in my life, beware the ones with the coiled habu pit vipers in suspension at various izakaya in Ishigakijima.
Knew that oxidization plays a part in both vin jaune and solera jerez, but did not know specifically that both shared the same flor properties (thanks Yerac).
― Jersey Al (Albert R. Broccoli), Tuesday, 13 August 2019 15:41 (four years ago) link
Ed: this might be the compound you're after? https://en.wikipedia.org/wiki/Sotolon
― Tim, Tuesday, 13 August 2019 15:45 (four years ago) link
When I was in Meursault last month we stopped at a random, empty tasting room to escape the rain and the guy was uber talkative and proud of Meursault wines (obv). I usually just nod along to basic things people try to tell me like "this is how you swirl your wine" O RLY and try to subtly let them know through conversation that they can skip the super basic chatter. Anyway, it was hilarious when we mentioned that we live in Chile part time and he made a super scoffy face and said that chilean wine was all watery. Which I can't even be mad at because I get what he was saying.
Anyway, the point of this story is that I taught him the word 'petrichor' which he absolutely fell in love with and wanted to know how I knew this word and we googled the shit out of it. And he in turn, because it was related to that, taught me 'geosmin' which I did not know. Both are very excellent words to know (related to wine).
― Yerac, Tuesday, 13 August 2019 16:14 (four years ago) link
Is Chile also a popular country for malbecs?
― untuned mass damper (mh), Tuesday, 13 August 2019 18:31 (four years ago) link
― Under the influence of the Ranters (Noodle Vague), Sunday, March 4, 2018 6:58 AM (one year ago) bookmarkflaglink
God I love NV
― husserl gang (rip van wanko), Tuesday, 13 August 2019 18:36 (four years ago) link
xpost , chile has some malbecs but it's definitely the Argentinian identity or I guess for people who then go to Cahors (france). Chile is known for good value cabernet sauvignons/bordeaux blends. I don't eat meat at home and I don't have a sweet tooth so I don't usually go for big, fruit forward cab savs. If I am drinking a red chilean wine it's usually old vine carignon, cinsault, or pinot noir. They have syrah here but it can get really one note/flabby.
― Yerac, Tuesday, 13 August 2019 18:45 (four years ago) link
They have some interesting natural wine being made with Pais, which is the mission grape, but it sometimes can get overly sour after a glass or two.
― Yerac, Tuesday, 13 August 2019 18:46 (four years ago) link
cabernet sauvignons/bordeaux blendscurious what you mean by this?
― Li'l Brexit (Tracer Hand), Tuesday, 13 August 2019 18:51 (four years ago) link
Only certain grapes are allowed in Bordeaux for the labeling to say Bordeaux (white: semillon, sauvignon blanc red: usually some blend of cab sav, merlot, cab franc, but petit verdot, carmener, malbec are also allowed). When they use that assortment of grapes in California or Chile it's called a bordeaux blend or meritage.
― Yerac, Tuesday, 13 August 2019 18:55 (four years ago) link
it's just shorthand so you know what the grapes are and the style whenever those grapes are blended into the finished wine. Bordeaux is actually experimenting with allowing new grapes for the first time because of climate change.
― Yerac, Tuesday, 13 August 2019 18:58 (four years ago) link
eek. right, got it.muscadelle is another white one, no?
― Li'l Brexit (Tracer Hand), Tuesday, 13 August 2019 18:59 (four years ago) link
yep!. It's been a running criticism of that movie Sideways that it kind of tanked merlot sales for such a long time with his comments that merlot sucks but then at the end he drinks the Cheval Blanc that is mostly merlot and cab franc (right bank bordeaux).
― Yerac, Tuesday, 13 August 2019 19:02 (four years ago) link
lol i have resisted that movie forever.the only reason i know about muscadelle is because the first ever visit i made to a chateau was to a place that made sauternes, and the woman in charge took us through the whole process, told us about "noble rot", and the three different grapes she used. i used to think muscadelle was the same grape from whence came muscadet but NO that would be too easy.
― Li'l Brexit (Tracer Hand), Tuesday, 13 August 2019 19:05 (four years ago) link
wait, then what's muscatel?
― weird woman in a bar (La Lechera), Tuesday, 13 August 2019 19:06 (four years ago) link
yeah it's all very confusing. Muscadet is a wine from the Loire made with the grape Melon de Bourgogne which you would think would be found mostly in Bourgogne (Burgundy), but no. We call it the poor man's Chablis. I love it. And then there is muscadelle and moscatel/muscat and there are a bunch of varieties of that. And Sauternes is usually labeled Sauternes (or one of the other botrytises sweet aoc's nearby) and not Bordeaux unless it's a dry wine made in Sauternes then it can be labeled Bordeaux. It's a lot of rules.
― Yerac, Tuesday, 13 August 2019 19:13 (four years ago) link
this is a world i will never have the strength to communicate in
or one of the other botrytises sweet aoc's nearby
i only understand "one of the other ______ nearby"
― weird woman in a bar (La Lechera), Tuesday, 13 August 2019 19:17 (four years ago) link
Muscadet is awesome. One of the great shellfish wines, especially oysters, even good with spaghetti and clams. Also, they are relatively cheap in that you can get a top notch one for about $22 and a very good one for less.
― Mazzy Tsar (PBKR), Tuesday, 13 August 2019 19:23 (four years ago) link
I think it's harder for americans (and others of the 'new world') to feel comfortable with wine from old world (france, italy, spain etc) because it is a whole different language. Like, they don't put the name of the grape on the bottles because the ideal is that wine should be a reflection of the region/land/terroir first and foremost so you have to know the style of the wine based upon the region on the label. And each country has it's own system of designations. Like, in France it's the AOC/AOP so if a cheese says it's camembert or comté then it must be from a certain region and made under certain guidelines. If a wine says it's Chablis or Vouvray or Champagne it must be made within a certain geographical region with certain grapes, under certain guidelines.
― Yerac, Tuesday, 13 August 2019 19:24 (four years ago) link
ultimately though it's all just wine. My spouse really likes any grocery store chardonnay that's super buttery/oaky/alcoholic. It always makes me want to eat a pineapple pizza.
― Yerac, Tuesday, 13 August 2019 19:43 (four years ago) link
good pairing recommendation!
― untuned mass damper (mh), Tuesday, 13 August 2019 19:47 (four years ago) link
any grocery store chardonnay that's super buttery/oaky/alcoholic.
How do you deal with this given your interests?
― Mazzy Tsar (PBKR), Tuesday, 13 August 2019 19:55 (four years ago) link
he's a cheap date! (plus I am actually not that snobby about wine, I will drink almost anything, especially in the interest of being able to make mental comparisons, benchmark things).
― Yerac, Tuesday, 13 August 2019 19:57 (four years ago) link
i just scrolled up and i am proud to say that i do know what "petrichor" means
― weird woman in a bar (La Lechera), Tuesday, 13 August 2019 19:59 (four years ago) link
one of the things about doing blind tastings is systematically assessing wines to determine the grape, region and quality/price level. xpost
I always used petrichor in a figurative, emotive way and didn't really know about the compounds underneath.
― Yerac, Tuesday, 13 August 2019 20:01 (four years ago) link
being knowledgeable doesn't need to mean being snobby at all!idk anything about compounds, only the smell
― weird woman in a bar (La Lechera), Tuesday, 13 August 2019 20:02 (four years ago) link
Lol! As long as he doesn’t try to get you to order Yellowtail instead of a nice Chablis when dining out.
― Mazzy Tsar (PBKR), Tuesday, 13 August 2019 20:05 (four years ago) link
I guess I am being snobby, but I prefer choosy ;)
I have no formal wine training, but do fear I would not be able to differentiate wines blind. One of the only times I tasted blind I did identify an old school sauv blanc from Bordeaux as sauv blanc but probably because it was so weird.
― Mazzy Tsar (PBKR), Tuesday, 13 August 2019 20:14 (four years ago) link
He actually does know a lot about wine now through me, but I do order all the wine or beer for both of us because I know exactly what he likes and since I am not too choosy I will switch out our glasses if he prefers what I am drinking.
― Yerac, Tuesday, 13 August 2019 20:20 (four years ago) link
I should aspire to your level of flexibility. My wife is easy in that she doesn’t care too much. She will tell what she likes and generally our tastes are very similar. She probably has less tolerance for sweetness, where I will go crazy for a sweet wine with a ton of acidity
― Mazzy Tsar (PBKR), Tuesday, 13 August 2019 20:51 (four years ago) link
Interesting that sotolon was isolated from fenugreek. I love the smell and taste of fenugreek as well. One of the first things I’m going to do when I get back to Sapporo is head to Soup Curry Heaven Goraku; they really major on the fenugreek in their soup and it is delicious.
― American Fear of Pranksterism (Ed), Tuesday, 13 August 2019 22:19 (four years ago) link
I just created a "Wines to Look for and Try" list on my phone thanks to this thread. Dunno when I'll get back to Kingston but I will definitely find that wine store.
Btw my local Bklyn shop has a couple of the Nestarec varieties, but 1: Not the one I had at Lis, and 2: They're over $30 a bottle. Which is too much for a normal evening imo although maybe if I was entertaining.
― There's more Italy than necessary. (in orbit), Wednesday, 14 August 2019 13:41 (four years ago) link
I will go crazy for a sweet wine with a ton of acidity
― Mazzy Tsar (PBKR), Tuesday, August 13, 2019 8:51 PM (yesterday) bookmarkflaglink
Very curious about what some examples of this type might be?
― There's more Italy than necessary. (in orbit), Wednesday, 14 August 2019 13:42 (four years ago) link
Most good sweet wines have a ton of acidity because it's needed to balance out all the sugar. Were you still at my house during that Harry Potter thing when I opened a dessert wine? It was a Moulin Touchais, 96 or 97, from Coteaux Layon in the Loire (chenin blanc). It's botrytised (noble rot- grapes were able to achieve a certain moldiness on the vine and the water evaporates making the grapes have more concentrated sugar and gives gingery, candied notes). Not all sweet wines have this rot, it's just a certain style in regions and years where it can produce humidity but also dry off during the day so it doesn't turn into the bad rot.
popular famous ones would be sauternes (fr), tokaji (hungary), beerenauslese or trockenbeerenauslese (TBA) from alsace, germany or austria, vin santo (italy).
― Yerac, Wednesday, 14 August 2019 14:00 (four years ago) link
I don't remember a Harry Potter thing or a dessert wine tbh! C and I came over to your then-new condo once iirc but I don't remember anything about that night, total memory-wipe. Wth?
Hmm typically I don't like sweet wines at all, prefer rocky/minerality/citrus/tartness. What I was wondering is whether some of the tart wines that I like actually have sweetness underneath for balance, which I've been overlooking because I'm focused on the tartness.
I want to do a wine tasting class just because I know what I like but I don't know how to talk/share about it.
― There's more Italy than necessary. (in orbit), Wednesday, 14 August 2019 14:09 (four years ago) link
kinda blowing my mind that there's a "good" botrytis, it is also the bane of weed growers fyi
― sleeve, Wednesday, 14 August 2019 14:10 (four years ago) link
It was a weird thing. We had dry ice and F was projecting silly astronomy stuff on the ceiling!
I don't like sweet things typically but I love luscious dessert wines. Most wine sold is dry (no residual sugar) though. That description you listed above is usually found in old world style wines. New world and hotter climates have such ripe grapes (higher alcohol) and the fruit character is usually very pronounced so it seems sweet when it's really just the fruit being forward.
― Yerac, Wednesday, 14 August 2019 14:14 (four years ago) link
oh weed, like pot. I was very confused why people were growing weeds on purpose.
in orbit, next time i am back we should get together with l4uren and open a bunch of bottles. I usually try to bring back something weird to open and she has a lot of natural wines she is trying.
― Yerac, Wednesday, 14 August 2019 14:21 (four years ago) link
Oh I do remember the dry ice! Lol what a weird/fun reason to have a dinner party.
xp Yes totally!!!
― There's more Italy than necessary. (in orbit), Wednesday, 14 August 2019 14:24 (four years ago) link
I mean the description rocky, minerally, tart citrus, any salesperson or sommelier would have an idea of what you like so you can just tell them that. The easiest way of telling if something has residual sugar leftover is just to pinch your nose and dip your tongue into the wine and see if you taste sugar. I still do this when if I can't tell if something is off dry. Semi-sweet or sweet wines you would definitely know right away.
― Yerac, Wednesday, 14 August 2019 14:30 (four years ago) link
xxxxpGot some Moulin Touchais ‘79 for my aunt & uncle’s wedding anniversary a few weeks ago. Was fun to open something older than me, and it had held up super well for a relatively un-spendy wine. Lower than usual % of botrytis that year apparently, combined with the 40 years of ageing meant that it was barely sweet at all, more kind of rhubarb flavour. I also love sweet wine more than anyone who drinks with me, so I rarely open a bottle. Been working my way through a few bottles of really tasty, refreshing Jurancon (Cauhape - symphonie de novembre) which will probably see me through til Christmas.
― Blandford Forum, Wednesday, 14 August 2019 14:30 (four years ago) link
ohhhh i am in love with Moulin Touchais. I wanted to visit when I was in the Loire but I was too anxious about speaking only in french about something I really liked. Were they married in 79?
― Yerac, Wednesday, 14 August 2019 14:34 (four years ago) link
you may have already done this but if you google Moulin Touchais verticle, they host verticle tastings of older wines and people write up good notes. I usually compare them when I find some bottles and am trying to figure out what I want. I see they just did one recently.https://gregsherwoodmw.com/2019/05/05/tasting-the-magical-sweet-wines-of-moulin-touchais-through-the-ages/
― Yerac, Wednesday, 14 August 2019 14:40 (four years ago) link
xp yeah it was their 40th this year - scary stuff!Thanks for the link! I’ll definitely be interested in digging out some more vintages for comparison. Interesting how his notes differed somewhat from my experience - I guess there must be a fair amount of bottle variation (also he might have a slightly more developed palate than me who knows)
― Blandford Forum, Wednesday, 14 August 2019 14:57 (four years ago) link
― sleeve
This makes me think of huitlacoche, corn smut, which can be both a delicacy and a scourge to farmers. I love it. Sry for derail!
― one charm and one antiup quark (outdoor_miner), Wednesday, 14 August 2019 14:59 (four years ago) link
xpost his notes differ from other tasters too. It's amusing to read the difference. I think there are 4-5 easily found online..
― Yerac, Wednesday, 14 August 2019 15:02 (four years ago) link
i had no clue about botrytis in weed. It was interesting to read.
― Yerac, Wednesday, 14 August 2019 15:03 (four years ago) link
learning all kinds of things up on the cheese board :)
― weird woman in a bar (La Lechera), Wednesday, 14 August 2019 15:45 (four years ago) link
RE: acid/sweet:
If you care to dip your toes into the world of beer, Belgian lambic (esp. the fruited ones) offer a nice balance of acid and sweetness. Kriek (tart cherry) lambic is one of my favorite beverages on the planet, but I would say you probably should be unafraid of brettanomyces (notes of horse blanket, straw) firstly.
― Jersey Al (Albert R. Broccoli), Wednesday, 14 August 2019 15:54 (four years ago) link
(brettanomyces once being a bane to wine producers, now embraced by some in the natural wine community)
― Jersey Al (Albert R. Broccoli), Wednesday, 14 August 2019 15:55 (four years ago) link
Kriek (tart cherry) lambic is one of my favorite beverages on the planet
cosign 100%
― sleeve, Wednesday, 14 August 2019 15:58 (four years ago) link
yeah brett is a wine fault but some people love/want it. I love lambics but don't think I have really drunk very much off them in years and years.
― Yerac, Wednesday, 14 August 2019 16:00 (four years ago) link
If the stars ever align again, I will rectify that!
― Jersey Al (Albert R. Broccoli), Wednesday, 14 August 2019 16:03 (four years ago) link
― There's more Italy than necessary. (in orbit), Wednesday, 14 August 2019 13:42 (three hours ago) link
Yerac dropped some knowledge (of course) re: dessert wines. I will just add that I was thinking of stuff like an off dry Riesling or Chenin Blanc, where you have some residual sugar and the perception of sweetness , but backed up by racy acidity.
― Mazzy Tsar (PBKR), Wednesday, 14 August 2019 17:46 (four years ago) link
i like a riesling with sweetness and acidity and some petrol on the nose
― bookmarkflaglink (jim in vancouver), Wednesday, 14 August 2019 17:50 (four years ago) link
something from alsace
I want to come to a ILXOR weird wine drinking party. (Said, very much in the style of Ted Danson’s George Christopher character from bored to Death).
― American Fear of Pranksterism (Ed), Wednesday, 14 August 2019 20:20 (four years ago) link
I love lambic but think I've only had framboise, which is way too sweet on its own, but mixed with something like Hoegaarden (~1:5) = maybe my fave refreshment for warm weather. Was always scared kriek might be cough medicine-y. But I feel like there are responsible people on this thread that wld not steer me wrongly
Guessing I loved that nat wine the other day partly due to the fact that I like the Bretty things
Xpost all around
― one charm and one antiup quark (outdoor_miner), Wednesday, 14 August 2019 20:22 (four years ago) link
is it framboise lambic season? hmm, maybe
― untuned mass damper (mh), Wednesday, 14 August 2019 20:24 (four years ago) link
Many of the commercial lambic producers in/around Brussels back-sweeten their Kriek/Framboise/Faro to make it a little more palatable for the modern palate, but the traditional HORAL producers shun this practice. So if you're only sample Mort Subite or Lindemans, you may be in for a surprise to have, for example, a 3 Fonteinen fruited lambic.
Framboise/Frambozen lambic is a bit more acid that I prefer, esp. compared to a nice nuanced Kriek.
― Jersey Al (Albert R. Broccoli), Wednesday, 14 August 2019 20:39 (four years ago) link
gizza gueuze
― Today he dances jazz, but tomorrow he will sell his homeland (seandalai), Wednesday, 14 August 2019 20:41 (four years ago) link
Ahhh, tres interessant, thx!
― one charm and one antiup quark (outdoor_miner), Wednesday, 14 August 2019 20:41 (four years ago) link
I had a Cantillon Faro in Brussels that was amazing, no Faro I can buy in the UK has ever been up to scratch
― Today he dances jazz, but tomorrow he will sell his homeland (seandalai), Wednesday, 14 August 2019 20:42 (four years ago) link
Cantillon is probably the most difficult of the lambic producers to obtain here (USA), although that is changing. From 2014-2018 it became a real sport to drink and collect Cantillon seasonal releases.
― Jersey Al (Albert R. Broccoli), Wednesday, 14 August 2019 21:00 (four years ago) link
Too bad we can't have a weird ilxor wine/beer tasting because everyone lives in every corner of the world.
― Yerac, Wednesday, 14 August 2019 21:00 (four years ago) link
xps:
...although much easier in Italy, parts of France & Japan.
I went to 2 Cantillon events in Tokyo recently Zwanze Day 2017 & a meet the brewers (Jean & Julie van Roy) last year and maybe 20-30 people showed up to each event. A similar event in a major metro in the USA would run $50-100 and sell out instantly via online ticketing.
― Jersey Al (Albert R. Broccoli), Wednesday, 14 August 2019 21:03 (four years ago) link
Where did you find out about these Tokyo events, i’ll Be there soon?
I propose an ILXOR, weird drinking world tour. Happy to host Melbourne as it would be a good excuse to see if Mac Forbes will let me/us into his cellar again.
Not that I can get it down here but my favourite Kreik/Gueze producer is Drij Fonatainen. The Kriek is very tart and so refreshing on a hot day and the gueze is a delicious blend of beers of different ages, still sour but rich too.
― American Fear of Pranksterism (Ed), Wednesday, 14 August 2019 21:20 (four years ago) link
will def look for that kriek (and the one Jersey Al mentioned). i was completely chuffed this past weekend to find one of my fave belgians in a store in LA, oerbier by de dolle brewery. i think it is a wee bit maltier than my fave Belgian which i think is seasonal and haven't seen since i left sf - Boskeun by the same brewers. strong real-deal Belgian ale.
― one charm and one antiup quark (outdoor_miner), Wednesday, 14 August 2019 21:31 (four years ago) link
I'm not quite sure how Ed arrive at his spelling of 3 Fonteinen but yes we are talking about the very same lambic brouwerij in Beersel, Belgium:
https://3fonteinen.be/en/
I found out about the events in Tokyo by being there at the right time I guess? Some locals mentioned the events to me and I was fortunate enough to be in town.
Every year or alternating year, de dolle ages their oerbier in Bourdeaux casks and they release a very limited amount. It is named "oerbier special reserva", it's a really nice oxidized, malty rustic flavor.
― Jersey Al (Albert R. Broccoli), Wednesday, 14 August 2019 21:38 (four years ago) link
The very same, and what a great address for a brewery. I now from their menu that they have solders cask geuze - that is just ringing all my bells.
― American Fear of Pranksterism (Ed), Wednesday, 14 August 2019 21:42 (four years ago) link
woah! and "omigod"xpost
― one charm and one antiup quark (outdoor_miner), Wednesday, 14 August 2019 21:47 (four years ago) link
The first 4 beers listed on their menu are 4 types of geuze blended from lambic components aged in Sherry casks and/or via solera method. This beer is the sole reason I know what Yerac is talking about in her vin jaune notes lol.
― Jersey Al (Albert R. Broccoli), Wednesday, 14 August 2019 21:49 (four years ago) link
I am looking up geuzes because I have never had one before. There is a lot of sediment in these? ( I probably should clarify too that vin jaune doesn't do solera/fractional blending, it just has that yeast film and oxidative aging.)
― Yerac, Wednesday, 14 August 2019 22:07 (four years ago) link
Most gueze are pretty yeasty.
― American Fear of Pranksterism (Ed), Wednesday, 14 August 2019 22:15 (four years ago) link
right, i meant your tasting notes comparison of vin jaune to jerez/sherry solera method of course.
the way that the producers filter out the sediment is via decanting (rarely) or more commonly, by pouring out of a serving basket at a slight tilt so that the sediment settles and never enters the serving vessel.
― Jersey Al (Albert R. Broccoli), Wednesday, 14 August 2019 22:16 (four years ago) link
i was out on sunday w/a guy who wanted to drop some cash on geuze...we split a boon black lambic which was as rough and rustic as i've ever tasted. no complaints tho.
― call all destroyer, Wednesday, 14 August 2019 23:31 (four years ago) link
boon black label (& girardin black label) used to fly under the radar, i feel like those days are over.
― Jersey Al (Albert R. Broccoli), Thursday, 15 August 2019 02:00 (four years ago) link
judging by what my buddy paid that is the case
― call all destroyer, Thursday, 15 August 2019 02:12 (four years ago) link
i've been following this thread loosely....my one unoriginal observation is that a lot of natural wines share the yeast profile of the weird farmhouse ales i've been drinking for years. i'm not really sure what to make of it, mostly it's just funny when i read the hype about one or the other.
― call all destroyer, Thursday, 15 August 2019 02:20 (four years ago) link
I need to get over my mental block of spending more on beer by the bottle.
― Yerac, Thursday, 15 August 2019 13:45 (four years ago) link
I have a Cantillon Lou Pepe in the cellar that a friend gave me. I have to check whether it is the Geuze or Kriek. Only had the Rose de Gambrinus, which is very nice. When we went to Bruges a few years ago, 3 Fontainen and others were everywhere.
― Mazzy Tsar (PBKR), Thursday, 15 August 2019 14:33 (four years ago) link
I have stumbled across Rose de Gambrinus on cask now and again and that gets me very excited. So zingy!
― Tim, Thursday, 15 August 2019 15:04 (four years ago) link
@yeraC: it's true, high-end beer prices have soared incredibly compared to wine.
The Lou Pepe series is Gueuze, Kriek & also Framboise. The Lou Pepe Kriek might be my favorite beer ever made. Quite a bit more local fruit in the bourdeaux puncheons, and a tamer, more complex base blend than their mainline offerings.
― Jersey Al (Albert R. Broccoli), Thursday, 15 August 2019 15:38 (four years ago) link
Trader Joes only has Lindemanns? I think there is not a single lambic in all of chile I think I can get something from TJs by this weekend.
― Yerac, Thursday, 15 August 2019 16:11 (four years ago) link
i think i need to stop getting suckered into buying natty reds. wine store near me stocks a nice thoughtful selection and i want to support it but they're always so ripe and fruity. i'm almost never in the mood for things like this.
i do like the white and orange ones a bit more but i think with reds i need to stick to the classics.
― call all destroyer, Friday, 16 August 2019 00:27 (four years ago) link
It's such a crapshoot but expected? If you concentrate on low intervention so don't filter, fine, add preservatives to stabilize, shit is going to be surprising when you open the bottle. All that natural wine really should be drunk pretty soon after bottling.
― Yerac, Friday, 16 August 2019 00:39 (four years ago) link
WIth the reds I feel like there is no tannin to provide real support. it's all going to be light and fruity. I still like taking the gamble though.
― Yerac, Friday, 16 August 2019 00:46 (four years ago) link
agreed for the most part, my point is that it's just always kinda surprising in the same way. lack of tannins otm.
― call all destroyer, Friday, 16 August 2019 00:55 (four years ago) link
yeah there is always some unexpected petillance, sweet tartiness, thinness. I agree that I don't think I have ever had a very good to great red one.
― Yerac, Friday, 16 August 2019 01:04 (four years ago) link
which is a tough sell at 30 bucks a throw or whatever i paid for this one https://www.cellartracker.com/wine.asp?iWine=3067941
― call all destroyer, Friday, 16 August 2019 01:12 (four years 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.
Wine
― Yerac, Friday, 16 August 2019 01:22 (four years ago) link
i do like the analogy in that post
― call all destroyer, Friday, 16 August 2019 01:47 (four years ago) link
call all destroyer: always ISO sonoma county beer/cider/wines. <3
― Jersey Al (Albert R. Broccoli), Friday, 16 August 2019 02:05 (four years ago) link
lol i have a type; who knew?
― call all destroyer, Friday, 16 August 2019 02:23 (four years ago) link
when come out say hi. We were just in Sonoma last weekend.
https://i.imgur.com/ZT5jTih.jpg
― Jersey Al (Albert R. Broccoli), Friday, 16 August 2019 02:37 (four years 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 (four years 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 (four years 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 (four years 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 (four years 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 (four years 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 (four years 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 (four years 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 (four years 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.
https://ibb.co/BLvhLsP
― Yerac, Friday, 16 August 2019 16:31 (four years ago) link
damnit!
― Yerac, Friday, 16 August 2019 16:32 (four years ago) link
the picture works for me
― bookmarkflaglink (jim in vancouver), Friday, 16 August 2019 16:32 (four years ago) link
oh ok good.
― Yerac, Friday, 16 August 2019 16:33 (four years 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 (four years 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 (four years 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..
https://www.eater.com/2019/8/16/20806841/what-is-natural-wine-organic-how-to-order
― Yerac, Friday, 16 August 2019 19:32 (four years 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 (four years 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 (four years 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 (four years ago) link
cup on a lanyard?!?
― Yerac, Friday, 6 September 2019 12:29 (four years 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 (four 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 (four years 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 (four years ago) link
Spicy liquers makes me think of egg white and lapscang tea combos.
― Yerac, Friday, 6 September 2019 19:35 (four years 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 (four years 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 (four years 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 (four years ago) link
oops xp
oh, that's a great suggestion, too xp
― one charm and one antiup quark (outdoor_miner), Friday, 6 September 2019 19:46 (four years 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 (four years 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 (four years ago) link
a little cayenne on the topmmmmm
― weird woman in a bar (La Lechera), Friday, 6 September 2019 19:50 (four years ago) link
going to third the recommendation for mezcal/tequila with ancho chile!
― untuned mass damper (mh), Friday, 6 September 2019 20:37 (four years 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 (four years ago) link
https://www.dropbox.com/s/oqxzlq85hkuz3jq/IMG_4197.JPG?raw=1
― American Fear of Pranksterism (Ed), Saturday, 7 September 2019 09:29 (four years ago) link
hmmm. interesting.
― Yerac, Saturday, 7 September 2019 16:03 (four years 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.
https://www.weinakademie.at/pdf/Unit3key.pdf
― Yerac, Saturday, 7 September 2019 20:02 (four years 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 (four years 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 (four years 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 (four years 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 (four years 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 (four years 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 (four years 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 (four years ago) link
It seems to be heavily reviewed (favorably) and in the $50USD price range.
― Yerac, Sunday, 8 September 2019 01:39 (four years 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 (four years 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 (four years 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 (four years 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 (four years 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 (four years 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 (four years ago) link
just picked up a bottle of Patxaran
― L'assie (Euler), Friday, 22 November 2019 16:40 (four years 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 (four years 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 (four years 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 (four years 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 (four years ago) link
mmm, rusty nails. i need to get some scotch and drambuie
― medicate for all (outdoor_miner), Tuesday, 31 December 2019 22:10 (four years 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 (four years ago) link
coffin liquor ftw
mmmmmmm
― weird woman in a bar (La Lechera), Tuesday, 31 December 2019 22:36 (four years ago) link
old urine would have far less microplastics, I guess.
― Yerac, Wednesday, 1 January 2020 19:15 (four years 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 years 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 years 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 (three years 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 (three years 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 (three years 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 (three years 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 (three years 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 (three years 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 (three years 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 (three years 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 (three years ago) link
Anyone had any of that Canadian vodka-or-whatever made from lactose?
https://www.dairydistillery.com/collections/spirits/products/vodkow
― Irritable Baal (WmC), Monday, 15 June 2020 02:32 (three years ago) link
Seems more apt for Ask A Drunk.
― A is for (Aimless), Monday, 15 June 2020 02:37 (three years ago) link
lol props to the milk bottle packaging
― call all destroyer, Monday, 15 June 2020 02:41 (three years ago) link
I bought a MEGADETH saison today from the brewery that does La Fin du Monde
― Donald Trump Also Sucks, Of Course (milo z), Tuesday, 16 June 2020 22:26 (three years ago) link
I am very very hyped for my porch beer tonight.
― call all destroyer, Sunday, June 14, 2020 9:41 PM
Yeah, that's good. They should have bottled it in quarts rather than 750ml.
― Irritable Baal (WmC), Tuesday, 16 June 2020 22:54 (three years ago) link
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/
― timber euros (seandalai), Saturday, 24 October 2020 00:15 (three years ago) link
It tastes absolutely amazing but idk I'm a few drinks in and it might not be the moment it deserved
― timber euros (seandalai), Saturday, 24 October 2020 00:16 (three years ago) link
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"
― call all destroyer, Saturday, 24 October 2020 00:56 (three years ago) link