Wine Berserkers - international wine social media, online community, and discussion

Arthur, I’m fairly certain that Le Creuset doesn’t re-enamel their cookware but your idea to get down to the bare cast iron is interesting and might work but sandblasting generally leaves a somewhat rough surface so finish smoothing would probably be necessary. As Yaacov suggests, LC might simply re...

Big LC fan. We’ve got multiple round and oval dutch ovens and braisers. Best feature is how easy it is to clean the enameled interior. Probably not absolutely necessary, but I love them and I like the idea of passing them on to the children. Steve, I’ve got a couple that belonged to my mother, and ...

it's insanely more efficient for storage - pic below from Beaucastel; you can stack as high, wide, and deep as you'd need. the rest of the analysis doesn't change for up and down. https://i.imgur.com/iQeC37X.jpg?1 I agree, and storing bottles vertically is hugely inconvenient when you have to get t...

Some people here are simply price insensitive, but I envy those lucky private clients who pay 1/6 of what’s asked here.

Benchmark Wine has a few bottles of the 2012 Geisberg @ $250.

I’m going to have to try to find this; I think that Schlossberg is one of the world’s very top Riesling vineyards.

It’s like they say in Texas about those exaggerated cowboy belt buckles: “The bigger the buckle, the littler the peter.”

For the record, and for those who consider filtering during winemaking essentially a crime against nature, there’s no comparison between the kind of filtering we might do at home and the gear we’d use to do it, and what even sensitive winemakers might do and the filter medium they’d employ.

Ian, that’s the number I’ve been using. I just sent you a PM.

Thanks, Paul, I’ll do that.

Zind-Humbrecht’s Muscat Goldert can be excellent and can easily improve for a decade or more.

UPS stores are franchises, aren’t they?

I regularly bring a local one high quality bubble wrap from packages we get at work, and they love it. I never considered using them for a shipping drop but now I think I’ll give it a try.

Does anyone have an inside number to reach an actual live person there, maybe an extension#? Phoning their regular number is an exercise in phone hold hell, as, it seems, is getting them to deliver an order to DC itself, the reason for my numerous unsuccessful calls. Thanks for any help.

2017 Ciacci Piccolomini Rosso @ $25 is a very nice deal, IMO. At checkout, however, I got a notice that they couldn’t ship to Virginia, which is surprising since they shipped to me a few weeks ago. I changed ship to to my locker in DC. but, still, wtf?

Marcassin seems to defy the retail logic that people will work hard to make their money but don’t like to work hard to spend it.

Yes, often different routes due to who-knows-what shipping logic. But don’t a lot of cross country shipments go by rail for most of the way?

Domaine Les Cailloux occasionally (1994, 1995, 2000?) produces an all-Syrah Châteauneuf-du-Pape bottling called Boréale, but the 1995 was affected by something, perhaps a spoilage yeast, and were undrinkable; my two bottles tasted like orange juice that had gone bad.

EBAY, people!! I really like both Le Creuset and Staub, but it’s much easier finding very good condition used LC on the Bay than Staub which is decades newer to our market.

I loved their wines back in the 90s until they got hit hard by premox; even then, the sound bottles Were terrific.

Adrian Wide World of Wines, the wine store on Wisconsin Ave. in Washington, has storage lockers in their basement, but I don’t know if any are currently available. 202-333-7500. The Wine Rack, also on Wisconsin Ave., is another, and they have a variety of storage options. Good storage conditions but...

I’ve had both within the past year or so, on different occasions some months apart, and both bottles in top condition. I loved both; the 375 is richer, slightly late harvest, while the regular seemed more typically Trimbach, very dry and very intense. I found them similarly Trimbach Rieslings but qu...

Another way to look at it: You’ve been offered two different lots of good quality, aged wines, 10-20+ years old for the most part. The lots are priced pretty much the same and you can only afford one lot. Lot A had been stored from purchase at 55-60 degrees, guaranteed. Lot B has been stored consist...

Frank, 1988 was a fantastic vintage in Tuscany. Il Poggione Brunelli, normale and Riserva were fantastic as many other wines from the area. I am not surprised about the Felsina. BTW: I love the CCR more than Rancia because it is made with a lighter hand and not so extracted. I agree with you on all...

Just a heads-up (and I'm posting this now, since I bought a few) for those in Seattle willing to make the trek over to West Seattle, the liquor store under the QFC at 42nd and Alaska is selling Caol Ila 15 Year Unpeated for $54 pre-tax, and about $68 out-the-door. Brandon, A $14 tax on a $54 item? ...

Oriental is a rug.

As for hummus, I like to lightly roast the garlic, takes some of the sharpness out.

Alan, I’ve never tried the Unendlich but I’ve has several of his other ‘01s and liked them a lot; I actually can’t remember having had a disappointing F.X. Pichler. I’d be curious what you think of it.

Inside job, in Europe.

I drive by paper/pulp plants every trip to walla walla, and used to smell them in everett and tacoma. If I had to compare to a wine flaw it would be reduced/reducted or brett, not corked. Corked carrots bug the heck out of me though. I find baby carrots, by dint of their manufacturing process, to b...

As of a few weeks ago, MacArthur’s (Bassin’s) was continuing their curbside pickup only policy, no in-store browsing. Perhaps that’s changed. In order to maintain pandemic social distancing,Linden currently has very abbreviated hours and only for their case-club members. I think that RdV also suspen...

Marshall Manning wrote: ↑August 10th, 2020, 9:57 am
Frank Drew wrote: ↑August 10th, 2020, 6:57 am A quick rinse and maybe a little shake has always worked for me; like Charlie, I’ve never had tenaciously stuck sediment.
If you have some crusty sediment, I find that warm water usually breaks it free. Give it a good swirl in the bottle and it all comes out.

Exactly.

A quick rinse and maybe a little shake has always worked for me; like Charlie, I’ve never had tenaciously stuck sediment.

Jeff, I use a very simple, double ultra-fine filter setup for most red wines now and am very happy with the results — great clarity of the wine but no loss of aroma or flavor. Is it easy to buy or did you have to construct it. Ron, my slightly edited post from a June 28 thread “sediment filters wor...

Been using a wire mesh filter to catch larger pieces of sediment on pours of older reds. When I get to the bottom 1/3-1/4 of the bottle I am using the unbleached coffee filters. This worked well for an 84' Spottswoode I had two weeks ago. Jeff, I use a very simple, double ultra-fine filter setup fo...

Diam also makes a 3, to my surprise. I had a Pouilly Fumé with one. Are they for wines with no expectation of aging even into the medium term?

John, I had a 2010 Felsina CCR a couple months ago that was wonderful - but I also got the sense it would hang around for another 10 years easily. Was planning to pull some 2010 Fontodi CC out of storage the next time I’m allowed in. Vince, I had the ‘88 Felsina CCR in 2013 and it was one of the be...

I don’t like sediment and used to carefully decant with a candle. It gives acceptable results but it’s needlessly fussy, IMO, and gives ok but not great results. I now use a possibly redundant double filter on every red wine I open and will never go back. Filter #1 is a Krups brand Melita-shaped reu...

There’s something Decline and Fall of the Roman Empire about this thread.

I saw that too. Might be for a loophole in the law or might just be to keep the tour buses away until things settle down. I can't fault them for either reason. Linden is emerging from the lockdown like everyone else and right now visits are limited to their case club members. I don’t know if they’l...

It’s been a while since I’ve had one, but when they’re on Kalin chardonnays are terrific. I agree about Mt. Eden with some age. I don’t have enough experience with Oregon wines. I’m not wild about some of the well-known and pricey California labels; they can have too much Bourbon Butter Cream for me...

Buzz, thanks for posting I have not had a chance to watch yet. Maybe it is just me, but I find it hard to believe that a domaine with the resources of Le Pin would have a “bottling line operator error” but I know absolutely zero about bottling line operations. That’s just what I think every time I ...

Bottling line operator error?

Jim - we had friends who had a huge house but didn't want to retrofit a room for their cellar. They bought a restaurant walk-in cooler which worked perfectly. Those are modular and you can take them apart when you move. And the cooling units are fixable by any qualified refrigeration repair company...

At several trade tastings, I was surprised that various Barbaresco producers more or less acknowledged the superiority of Barolo, if not in so many words. I’m generally happy with either.

i guess it’s nice that the liquor control board is already aware of the problem, but it would be a lot nicer of they had a plan for dealing with it.

Ambitious pricing don’t need no stinking justification!

Based just on the frantic increase in retailer emails I’ve gotten over the past couple of years, I’ve thought wine retail has been hurting for a while now.

Thanks for your excellent note, Sean. Alto Adige whites are simply terrific — crisp, bright, pure.

Bob also inspired me, but it turns out I didn’t any older Baroli standing up. I almost opened a 97 Vietti Lazzarito, but I was worried about the sediment. am bummed about our dinner being canceled. Sediment can definitely be an issue. Perhaps it's sacrilege but I simply carried the bottle upstairs ...

Any edge tool loses a bit of sharpness over time no matter what it’s cutting or piercing, and if it takes more force that’s a good sign that it has. If you’re up for DYI, and the needle is removable, can you lap the bevel on a whetstone? Or just order another?

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