New era, new thread.
Last night - sherry cask aged rice shochu. Truly delightful and better than any whiskey I’ve had in ages. Rich with lovely oloroso oily notes and a hint of PX sweetness. Great complement to the Sichuan/Hunan dinner we had.
― American Fear of Pranksterism (Ed), Saturday, 3 March 2018 22:10 (one year ago) link
tap water, cold
― bathed and ready for a snack (bizarro gazzara), Saturday, 3 March 2018 22:11 (one year ago) link
Everything...xpost in the shochu you could actually taste the PX and oxidation from the cask? That's awesome.
― Yerac, Saturday, 3 March 2018 22:26 (one year ago) link
Just a hint, but definitely there.
― American Fear of Pranksterism (Ed), Saturday, 3 March 2018 22:29 (one year ago) link
Last night we had chilean Riesling from the Casablanca region. Tonight will be chilean Semillon. Both are grapes that chile is only really starting to experiment with but they don't get really get that much production here and I feel like sometimes I am the only one buying them by the case. Both are extremely versatile, crisp and unlike some other chilean white varietals, not as herbaceous or overworked. Since it's summer here, I drink them like water.
― Yerac, Saturday, 3 March 2018 22:34 (one year ago) link
Recently finished a half-bottle of my go-to better-than-everyday Sonoma pinot noir appellation (I think their interior rather than better coastal AVA), which I hadn't had in a long time. More everyday Oregon stuff will probably be next, though most of what I open for myself is white (pinot gris predominates) and often more local, better-suited to what I'm typically cooking. Don't drink much beer, but went out of my way for some mispaired Deschutes Fresh Squeezed last week, and pulled an FBS out the week before. There's a cask place in the neighborhood I may get back to before summer comes.
Elsewhere, I drink many more cocktails than I used to, near-exclusively whiskey- or agave-based, though they've driven an increasing interest in aperitifs, digestifs, and liqueurs. Amaro recommendations welcomed.
― Moo Vaughn, Saturday, 3 March 2018 23:10 (one year ago) link
this stuff. it's pickled carrot juice with bulghur. it's not alcoholic, but it's very, very salty.
― ziggy the ginhead (rushomancy), Saturday, 3 March 2018 23:25 (one year ago) link
For amaro, my at home go to is Cynar. Although most places I go to I typically just get Nonino
― Yerac, Saturday, 3 March 2018 23:29 (one year ago) link
Ohh, two things of note: our houseguests visiting from Tuscon last week brought a bottle of Del Bac, Tuscon AZ mesquite smoked whiskey for us (haven't tried yet). And I also recently got a bottle of 1978 D'Oliveiras Madeira, Boal that I am going to taste on my 40th birthday this year and for every birthday after.
― Yerac, Saturday, 3 March 2018 23:36 (one year ago) link
I've been drinking the Cigar City Jai Alai that's just made its way to Chicago, but also this nice bottle of Old Forester's Prohibition 1920 bourbon. Like too many shelf bourbons these days, there's no age statement, but this one boasts a complexity that puts it above the usual go-go and almost justifies the price.
My daughter (!) bought me that book Cork Dork, which made me want to drink wine, but my wine pallet is just not refined enough to appreciate good wine (which is sort of what the book is about).
I have a bottle of Cynar but don't use it for much. My wife *haters* amoros, and I've gotten pretty lazy with cocktails. Do I have to keep it cool, like vermouth, or does it keep pretty well at room temperature?
Oh, another thing I just got into is sotol, which is like a cousin to tequila that's made from a variant of agave called "desert spoon." It's made mostly in Chihuahua and until very recently was pretty hard to find in the US. Tastes more like tequila than not, perhaps a tad more viscous, but it's definitely vegetal and, like tequila and wine, terroir matters a lot and there is a lot of variation in flavor. Complex enough that I'm not sure it would be good to mix with, at least not as good as tequila or even mezcal.
― Josh in Chicago, Sunday, 4 March 2018 00:02 (one year ago) link
Just drink the cynar! I usually have it before bed when I don't want to open another bottle of wine. If you add some soda water and ice, your wife might be into it as a hydrating digestif. You don't need to refrigerate it unless you plan to have it open for months and months sitting next to a heater. And even then I don't know if you would be able to taste any off notes. But it doesn't have the alcohol% or sugar to keep it ok forever.
― Yerac, Sunday, 4 March 2018 00:37 (one year ago) link
Mango Habanero Rita with dinner
― Moodles, Sunday, 4 March 2018 01:03 (one year ago) link
tapwater from a volvic bottle
(i am back off coffee for a bit)
― mark s, Sunday, 4 March 2018 11:54 (one year ago) link
Strongbow, ginger beer snowballs, jaegerbombs, rum and coke, rum and rum, brandy, rum, vodka and red bull, some other stuff
― Under the influence of the Ranters (Noodle Vague), Sunday, 4 March 2018 11:58 (one year ago) link
what vintage red bull
― imago, Sunday, 4 March 2018 12:00 (one year ago) link
Oh, another thing I just got into is sotol
I didn't even know that it existed until spending a couple of weeks in Northern Mexico last year, and hitting a couple of sotolerias in Chihuahua itself for tasting flights.
I think you're right in characterising it as somewhere between tequila and mezcal, and closer to tequila. And, much like mezcal, not a good mixer because the terroir affects it far more than it does for tequila - challop: tequila has by far the least variation in taste of the three agave spirits (at least once you get beyond the Sauzas etc) and the element of 'good' comes from the quality and style of aging; with sotol and especially mezcal the difference between, say, vegetal and mineral types makes them virtually different drinks. (Source: a reckless night in a hipster mezcaleria in San Cristobal de Las Cases.)
― Bimlo Horsewagon became Wheelbarrow Horseflesh (aldo), Sunday, 4 March 2018 12:12 (one year ago) link
been drinking a lot of tea and yaupon recently having cut out 90% of my coffee consumption.
sibilla is my fav. amaro right now.
― call all destroyer, Sunday, 4 March 2018 15:03 (one year ago) link
How has cutting out coffee worked out for you? I usually need about 2 1/2 a day, and definitely in the morning. I feel like my intake is increasing.
Re: sotol, there are actually a bunch of mysterious agave drinks:
Bacanora? Raicilla? I don't know these. More here: http://mezcalphd.com/2013/10/mezcal-tequila-sotol-bacanora-raicilla-pulque-and-more/
― Josh in Chicago, Sunday, 4 March 2018 15:16 (one year ago) link
Interesting stuff. Not been to those states so they have eluded me. Unfortunately I didn't read this before some friends were in Jalisco or else I would have got them to bring back some raicilla.
― Bimlo Horsewagon became Wheelbarrow Horseflesh (aldo), Sunday, 4 March 2018 16:24 (one year ago) link
My favorite mezcal is Del Maguey but I am a sucker for interesting bottles. The only mixed agave based drinks I like are ones that are smokey, spicy or have egg whites in them.
I gave up coffee, caffeine and alcohol for a year once. My skin looked amazing and I was sleeping so well at night.
― Yerac, Sunday, 4 March 2018 16:46 (one year ago) link
re giving up coffee: i only gave up yesterday! today i am mildly headachey and will be for a few days i imagine
when i've done it before i sleep really well and feel much less sluggish (on the downside i don't get to drink lovely coffee which i love)
― mark s, Sunday, 4 March 2018 16:56 (one year ago) link
same old. one cup of coffee with breakfast. lots of water all day. one glass of wine with supper. some more water after supper. occasional cup of tea.
― A is for (Aimless), Sunday, 4 March 2018 18:35 (one year ago) link
Two cups of coffee with/for breakfast, lots of water throughout the day (had a kidney stone years ago), beer/glass of wine or two between 5 and 8, sometimes a small glass of bourbon later, or more often Sleepytime herbal tea. Have started running regularly relatively recently, and that seems to have had more of an effect on sleep habits and general wakefulness than anything else ever has.
― Josh in Chicago, Sunday, 4 March 2018 19:04 (one year ago) link
I had a little glass of this at lunch. It was delicious. https://www.ratebeer.com/beer/center-of-the-universe-shut-up-barrel-aged-doppelbock/576697/
― El Tomboto, Sunday, 4 March 2018 19:32 (one year ago) link
Sounds about as appetizing as a Stella.
Had a Sorachi Ace last night, which was nice enough but not really the sour pairing I was looking for. After another in what seems to be at least a personal trend towards coffee-flavored cocktails, which are a little weird, but feel called for when you've skipped your espresso.
― Moo Vaughn, Sunday, 4 March 2018 19:50 (one year ago) link
I hate peppers in beer, and I hate beer in cocktails. I do, however, like peppers in cocktails.
― Josh in Chicago, Sunday, 4 March 2018 19:52 (one year ago) link
Waikiki Brewing makes a jalapeno beer. It's always fine for me for two sips and then I am done. I lean towards darker or cream ales, porter/stouts, cask conditioned beers. I would try that doppelbock.
― Yerac, Sunday, 4 March 2018 20:57 (one year ago) link
xpost I am a bit obsessed with sleepytime teas. I really like the one Clipper makes that has the citrus notes.
― Yerac, Sunday, 4 March 2018 20:59 (one year ago) link
i cut back on coffee because it was fucking with my stomach/digestion. i don’t really notice a difference beyond feeling better in that department. caffeine has never had much of an impact on me.
― call all destroyer, Sunday, 4 March 2018 21:27 (one year ago) link
From the Wine I Don't Pay For Dept., a 2001 Cote Rotie
― Moo Vaughn, Monday, 5 March 2018 02:49 (one year ago) link
I’m in Kanazawa drinking local sake made from the lauded rice here in Ishikawa prefecture.
― droit au butt (Euler), Monday, 5 March 2018 13:39 (one year ago) link
I've had a chai latte AND a matcha latte today
― imago, Monday, 5 March 2018 13:41 (one year ago) link
overlooking Hammersmith roundabout
― imago, Monday, 5 March 2018 13:42 (one year ago) link
What was the Cote Rotie (if you remember)?
― Yerac, Monday, 5 March 2018 13:47 (one year ago) link
― Moo Vaughn, Monday, 5 March 2018 13:55 (one year ago) link
Chilean old vine carignan (chilled) tonight.
― Yerac, Friday, 16 March 2018 19:03 (one year ago) link
we are drinking negronis, good local gin plus campari plus carpano antica = mmmmmm
― sleeve, Friday, 16 March 2018 19:05 (one year ago) link
Chilean old vine carignan (chilled) tonight.― Yerac, Saturday, 17 March 2018 6:03 AM (one hour ago) Bookmark Flag Post Permalink
― Yerac, Saturday, 17 March 2018 6:03 AM (one hour ago) Bookmark Flag Post Permalink
Snap except it was blended with Cabernet Franc and it was two nights ago.
Last night was びびび Honjozo Sake. To which I have to say I am somewhat ambivalent and I wish I hadn’t bought a whole sho based on the label. I have a sake tasting class on Sunday which I’m pretty excited about.
― American Fear of Pranksterism (Ed), Friday, 16 March 2018 20:29 (one year ago) link
I did a session with a sake samurai (master) once trying to get prepared for a test. I am actually not too into sake as a preference for drinking; I like the unfiltered nigori well enough. I probably had way too much terrible, old sake earlier in life.
― Yerac, Friday, 16 March 2018 20:40 (one year ago) link
Take a pic of what you taste on Sunday if you remember.
― Yerac, Friday, 16 March 2018 20:41 (one year ago) link
We drink a lot of sake at home. Partly because my wife is allergic to sulphites so we don’t often drink wine.
Last weekend we had a truly fantastic Dewazakura Junmai Ginjo from Yamagata. We spent some time in Yamagata in January and it’s the first time I got a sense of regionalist in sake. There’s a signature note in a lot of Yamagata sake, a somewhat citrusy mildly acidic note that is very pleasant.
― American Fear of Pranksterism (Ed), Friday, 16 March 2018 20:55 (one year ago) link
If I lived in Japan, I would be drinking sake all the time. I do believe a lot that the wine of an area (like food) has it's best showing when consumed in the area. That looks good. I usually like very high acid wines.
― Yerac, Friday, 16 March 2018 21:01 (one year ago) link
Lots of wines (including sakes) don’t make it out of the region, because the locals drink it all. I brought home a bottle of sake from Kanazawa and looking online I could get it here but yeesh I’d have to pay
― droit au butt (Euler), Friday, 16 March 2018 21:16 (one year ago) link
Yep, when I travel I try to only drink the local, village wines. And if I bring anything back I look it up first to make sure it isn't exported and I can't just get it near the same price range.
― Yerac, Friday, 16 March 2018 21:21 (one year ago) link
You’re quite right it’s somewhat bizarre to be drinking a bunch of Sake that come a long way vs wine from world class winemakers from vineyards I can cycle to (Try some Mac Forbes Pinot Noir if you ever get the chance).
The sake scene in Australia here is reallyboomerang my with a number of new importers springing up dealin with smaller kura and bringing some really interesting stuff, but definitely at a price. Not a lot of focus on tohoku though, tends to be more southern kura. I’ve idly toyed with the idea of setting up a side-hustle importing sake with a couple of mates in the liquor industry, focussing on Tohoku and particularly Yamagata; mainly as an excuse to ramble around Tohoku meeting various Toji-san.
― American Fear of Pranksterism (Ed), Friday, 16 March 2018 23:11 (one year ago) link
i've got this pfriem belgian style blonde. it's pretty good.
― ziggy the ginhead (rushomancy), Friday, 16 March 2018 23:47 (one year ago) link
Pfriem rules, they've been doing great work
― sleeve, Friday, 16 March 2018 23:49 (one year ago) link
currently: Stillwater "Strobe Lights" hazy DDH IPA
Omnipollo Beglo "post-skate" IPA
RAR Pencil Fight
it's been a good day
― El Tomboto, Sunday, 18 March 2018 03:58 (one year ago) link
On the train home from my sake class. Will have to sort through my notes but the stand outs were
Daruma Kosho 3 years oldYamamoto NamazakeNagaragawa Futsu-shu
Also a sparkling usunigori that wasn’t horrible as I’ve come to excellent etc from both cloudy and sparkly sakes.
― American Fear of Pranksterism (Ed), Sunday, 18 March 2018 05:51 (one year ago) link
Last night we opened a bottle of a Lustau dry oloroso which worked surprisingly well with a standard-but-delicious home-made beef chilli. (I like my oloroso cold, which seems to raise eyebrows with britisher sherry drinkers but that’s how I like it best.)
― Tim, Sunday, 18 March 2018 07:50 (one year ago) link
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 (one week 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 (one week 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 (one week ago) link
...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 (one week 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 (one week 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 (one week 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:
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 (one week 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 (one week ago) link
woah! and "omigod"xpost
― one charm and one antiup quark (outdoor_miner), Wednesday, 14 August 2019 21:47 (one week 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 (one week 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 (one week ago) link
Most gueze are pretty yeasty.
― American Fear of Pranksterism (Ed), Wednesday, 14 August 2019 22:15 (one week 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 (one week 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 (one week 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 (one week ago) link
judging by what my buddy paid that is the case
― call all destroyer, Thursday, 15 August 2019 02:12 (one week 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 (one week 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 (one week 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 (one week 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 (one week 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 (one week 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 (one week 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 (one week 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 (one week 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 (one week 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 (one week 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 (one week 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 (one week ago) link
On a day to day to my last bottle of wine basis, I would choose a more classic style of wine, probably loire chenin, rioja or a southern italian red. But it's like music, you don't want one thing all the time and you like to constantly try new things. Natural wine is so all over the place. I don't love it but I get it. I posted a thing about it from something else here.
― Yerac, Friday, 16 August 2019 01:22 (one week ago) link
i do like the analogy in that post
― call all destroyer, Friday, 16 August 2019 01:47 (one week ago) link
call all destroyer: always ISO sonoma county beer/cider/wines. <3
― Jersey Al (Albert R. Broccoli), Friday, 16 August 2019 02:05 (one week ago) link
lol i have a type; who knew?
― call all destroyer, Friday, 16 August 2019 02:23 (one week ago) link
when come out say hi. We were just in Sonoma last weekend.
― Jersey Al (Albert R. Broccoli), Friday, 16 August 2019 02:37 (one week ago) link
oh man, i used to always get a moonlight way back in the day every time i would see it. twist of fate esb on hand pump. sometimes the death and taxes. really glad to see they are still able to compete with 5 million other bay area breweries
― one charm and one antiup quark (outdoor_miner), Friday, 16 August 2019 13:22 (one week ago) link
When you are using the term "natural wine," are you including stuff like George Descombes' cru Beaujolais wines? Cause that guy has been doing it nearly 30 years, his stuff is classic and not funky, and totally age worthy based on the acidity.
Or are you talking more about garage style wines of the newer wave natural wines? I like both, but there are very reliable natural wine producers.
Another guy I think is incredible is Jean Claude Rateau, who makes perfect little natural Cote du Beaune wines. They don't have deep tobacco and other flavors of bigger wines, but they are so pure it is amazing.
― Mazzy Tsar (PBKR), Friday, 16 August 2019 14:32 (one week ago) link
Al, what's the one on the right (I'm looking at the website)?
I feel like when most people use the term natural wine now they mean the newer wave, most of the more innovative Vin de France and Pays d'Oc coming out. My favorite beaujolais in the world is Jean Foillard, Morgan, Côte du Py and I know I have seen that bottle on restaurant winelists that specialize in natural wines because it technically falls under that category. I don't know if he would appreciate being called a natural winemaker since like Descombes they have been doing it for far longer than it became trendy. Like, vineyards in most countries have to be certified as organic or biodynamic to use that term but there are no rules or regulations about natural wine. And some vineyards practice these things (organic or biodynamic) without getting certified because they don't want to have a bad vintage in the vineyard and be unable to do anything about it.
― Yerac, Friday, 16 August 2019 14:53 (one week ago) link
I have a bottle of 2009 Clos Saron Syrah "Heart of Stone", sierra foothills. My friend interned there and brought a bottle back. I actually do wonder how it will be when I open it.
― Yerac, Friday, 16 August 2019 14:58 (one week ago) link
Foillard is awesome. I have a Côte du Py in my basement right now. I would totally consider him natural - because he is a non-interventionist.
I guess people like Foillard and Descombes wouldn't consider themselves natural wine makers partially because it is the only way they can imagine it being done. Like it is literally how to make wine.
On the other hand, I get what you mean about trendiness. I was at a natural wine bar in Bilbao a few years ago and talked with the bartender a while. He poured us a rosé txkoli that we liked and he told us that 90% of that wine is sent to the US.
― Mazzy Tsar (PBKR), Friday, 16 August 2019 15:21 (one week ago) link
i remember having a bottle of natty wine - which I've forgotten what it was, i think it was czech - and on the bottle it said "contains sulfites" and in an interview with the winemaker he said that he didn't actually put sulfites in it he just was being a stinker because he doesn't like the "none more pure" ethos, which i thought was funny
― bookmarkflaglink (jim in vancouver), Friday, 16 August 2019 16:00 (one week ago) link
I remember you had a bottle of a white Nesterac the same weekend I did. Was it that one?
― Yerac, Friday, 16 August 2019 16:05 (one week ago) link
oh, i think my wine addled brain is conflating that nesterac with the other bottle of wine i had that night. i will never figure this out, but i will try
― bookmarkflaglink (jim in vancouver), Friday, 16 August 2019 16:09 (one week ago) link
This pic is a bit ridiculous, hopefully it posts. It was a couple of years ago when I had 5 people over to play mahjong and we got a little overzealous in drinking wine (and cognac). I took this pic the next morning and it notably has Côte du Py and Moulin Touchais on the right. I would totally host a weird ilxor wine tasting in nyc.
― Yerac, Friday, 16 August 2019 16:31 (one week ago) link
― Yerac, Friday, 16 August 2019 16:32 (one week ago) link
the picture works for me
― bookmarkflaglink (jim in vancouver), Friday, 16 August 2019 16:32 (one week ago) link
oh ok good.
― Yerac, Friday, 16 August 2019 16:33 (one week ago) link
it didn't embed for me but i can see it in a new tab--jealous!!
― call all destroyer, Friday, 16 August 2019 16:39 (one week ago) link
oh i have images turned off so have to click all pictures as a link anyway
― bookmarkflaglink (jim in vancouver), Friday, 16 August 2019 16:42 (one week ago) link
Oh, I just found this on the front page of Eater. It does a good job of summarizing what we were talking about re: natural wine. Oddly enough, the first time I had a glass of orange wine was at Dell'anima..
― Yerac, Friday, 16 August 2019 19:32 (one week ago) link
Yerac, I recognized the Patrick Piuze Chablis right away when your photo popped up.
I would totally host a weird ilxor wine tasting in nyc.
Weird ilxors or weird wines? ;)
I have had two of the wines in the photo at the top of the Eater article within the last month, so they have me pegged. I highly recommend the Swick Marsanne: just delightful.
― Mazzy Tsar (PBKR), Friday, 16 August 2019 20:39 (one week ago) link
I had a bottle of that Debut Sake last night and had forgotten just how good it was. Relatively high acid (for a sake) which makes it really light and lively at first with great citric notes but it still has the richness of a muroka nama genshu. Truly exceptional.
Muroka - not charcoal filteredNama - un pasteurisedGenshu - undiluted
Next weekend I am planning a trip to Kamikawa Taisetsu Shuzo, a brewery that opened in the last 5 years which is a rare thing.
― American Fear of Pranksterism (Ed), Friday, 16 August 2019 21:12 (one week ago) link