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

Great note, Buzz. When I had my lone singleton of this a few months ago, it didn't remind of the Trousseau...honestly, to my palate, it tasted unabashedly like the "grapey" Mission variety, albeit exactly in the style of Tegan/Sandlands. It was one of my favorite bottles of Sandlands yet, very much ...

How do you guys cook the Hanger Steaks? Never tried them. Contemplating a few of those and a couple of Ribeyes. I haven't made them from Flannery but was told 6 min on each side on a hot grill is ideal. If anyone has other ways to cook I'd like to hear (I have four coming). Only advice I'd add is m...

Trying not to buy right now but this one got me - love to see Ridge on BerserkerDay!

So $132 for 6 pounds of fish? Whole Paycheck is generally priced 1/3-1/2 less than that, same with my favorite local spot for high quality fresh seafood (super high quality, at that).

Could maybe see considering this if I lived in absolute desolation row for fresh seafood options...glad I don't.

Honestly, it's pretty effing hilarious that Greg assumes you must have been drunk to post this - guessing he didn't look at the time stamp lol.

Sandlands Merlot...

I'm feeling quite giddy right now.

I chortled.

As for thread, Dadaism is probably a better comparison than post-modernism, at least for some of the Cambie monstrosities I've tasted...

So basically, now I'll have to retain you to combat your fake invoice? Nice racket.

I wish they had an autopay feature.

Isn't it usually problematic whenever you start thinking? Sure seems to be...

I never knew people placed Heidi Barrett in the same camp as Rolland, Cambie, etc. - although perhaps more modern-styled, I've never found her wines to be OTT.

+1 on the educated guess. In terms of fruit, acid, and tannins, I’d call it middle of the road. I recently had the 17 and it was a substantial improvement over the 14, 15, and 16. It really shines in the $20 cab department. Agree...New winemaker for 2017... [berserker.gif] Interesting, I might have...

Michael Martin wrote: ↑
January 21st, 2020, 2:40 pm
Alexander Valley Vineyards Cab. Great QPR.

Great rec, probably one of the most drinkable supermarket Cabs out there.

On that note, I'd add the regular Buehler and Rutherford Ranch as very drinkable $20ish Cabs.

Gus Siokis wrote: ↑
January 21st, 2020, 9:41 am
Order in as well...9th year on the list. Wish list on the Platt. Fortunate to have purchased two bottles last year.

Man...I grabbed 2 of the 2017 Platt too and after reading the 2018 release notes, so glad I did!!!

Order in, thankful for the singleton of Platt!

Occasionally?

I know they rereleased the 2010 Cab a few years ago, which I took huge advantage of...pretty sure they also rereleased the 2009 Lachryma Montis, which I also took advantage of (although less than huge).

*edit to correct the rerelease Cab vintage

It's interesting to see how sauternes vintages compare to bourdeaux vintages of the same year. Clearly 2009 was good for both, and 2001 was great for sauternes, but not so much for bdx. 15 seemed good for both, so it'd be interesting if 16 was that bad. I heard 17 was pretty good for Sauternes, tho...

What Matt says, the SC Pinot is a perennial "greatest value" in CA Pinot and was for many years the only R-M Pinot I bought (joined the list for the Cabs).

Selfishly, I wish the allocations rewarded long term buyers. I am 10 + years ordering every cycle and will get the same small non-guaranteed allocation as someone who just made the list this year. I know there is no perfect system, so mostly I'm just bummed when stories like these break. I hate the...

Congrats to to the R-M crew!!!

Although my palate could be changing, I have to say I'm much more a fan of the R-M Pinots from recent vintages vs. earlier - have been buying more than ever before. Same with the Chards, they've just been awesome over the past 5-6 vintages or so.

Same, almost always rinse and will subtract a little to account for the hydration when I do. And I'll say it again, doing a quick, high heat sauté in a bit of EVO really helps to reduce sticking, especially with basmati - stir rapidly and quickly with a wooden spoon before dumping in the water and b...

I always do the 1:1 ratio, 5 minutes for long grain white rice, 6 minutes for basmati or jasmine.

Dennis, regarding the rice sticking, have you ever tried doing a quick sauté in some EVV before adding water and bringing up to pressure? I've found that doing so really helps curtail any sticking issues.

I'll defend Alex, because I think he's saying essentially the same thing, though I do think relying just on the "full body" vs "Lighter body" characteristic is a little risky. As Alf says, you can have a lighter body wine that is quite concentrated in flavor. And I've had full bodied wines that wer...

Wow, really?? I can't say I've ever noticed oak in any cuvée from Thivin, or any vintage... That said, I haven't opened a bottle of the 2016 in at least a year, might have to dig one out and check in on it. I will say the 2015 is a bit surly right now, had one a couple weeks ago that took a month of...

2016 Château Thivin Côte de Brouilly - France, Burgundy, Beaujolais, Côte de Brouilly (1/5/2020) As usual, this lives up to what I think of as its benchmark status, with wonderful dark berry fruit, fabulous acidity and balance, just enough background tannic structure, quintessential cru. There is s...

C. Keller wrote: ↑
January 6th, 2020, 5:00 pm
Dumb question but after 2+ years of trying to figure out wine, what is concentration?

It's all relative to body, a more concentrated wine like Meomi Pinot would be considered full-bodied vs. a lighter-body wine like any generic Bourgogne Rouge.

...is absolutely outstanding, stunning even. Although I wasn't in a position to take formal notes, this one killed me so much I had to post something and I'm still in a mild state of shock at just how much this wine wowed. Because if the 2005 Janasse VV caused me to really start questioning modern ...

...is absolutely outstanding, stunning even. Although I wasn't in a position to take formal notes, this one killed me so much I had to post something and I'm still in a mild state of shock at just how much this wine wowed. Because if the 2005 Janasse VV caused me to really start questioning modern C...

You guys have to remember that when most people think of pastrami it's of the prepackaged Oscar Meyer cold cut variety, which (as you know) has little do with real pastrami. Same with corned beef.

I love Droin too and as I've posted in the past, who cares about premox when they're so delicious on release?

alan weinberg wrote: ↑
January 4th, 2020, 3:32 pm
the world of Muscadet.

So much this, don't recall who first posted on Pépière but that opened me up to Luneau-Papin, Brégeon, etc...

That preeminent Oregon wine guru, Rich Trimpi, introduced me to both Goodfellow and Walter Scott Chardonnays, and that has had a major impact on my white wine buying over the past 2-3 years. [cheers.gif] Same here, Richard introduced me to Goodfellow and I'll forever be thankful! Have to give a hug...

Dang Mike, that looks delicious -- any tips you could share for making a great, Pobega-style Detroit pie??

C'mon now David, that's just harsh...

I mean, we all know John likes a salad on his steak.

Craig G wrote: ↑
January 3rd, 2020, 10:05 am
I’m just here to object in principle to the term “wiener water.”

Tough to think of an alternative...

Doggy dredges?

Frankfurter fluids?

I even put ketchup on my Chicago dogs. I'll admit to ketchup on dogs sometimes, nice switch up from mustard and imo it goes very well with brats and Italians too. But ketchup on a Chicago dog??? C'mon now - that's as offensive as putting ketchup on a gyro sandwich or carne asada tacos! I can only c...

How are you guys pulling these corks? Durand, or standard corkscrew? I'll repeat: And for anyone opening these wines without a Durand or waiter's friend/ah so improv combo, good luck... Yes, I had read that, thanks. Was wanting to know what others' experiences were. I've had quite a few so far and ...

Anton D wrote: ↑
December 29th, 2019, 3:35 pm
I am only familiar with No Girls and I love them. Don’t hesitate to purchase and I hope you enjoy them as much as I do!

This.

Jeremy C wrote: ↑
December 29th, 2019, 5:32 pm
How are you guys pulling these corks? Durand, or standard corkscrew?

I'll repeat:

And for anyone opening these wines without a Durand or waiter's friend/ah so improv combo, good luck...

Was going to move on some Allemand that I found for a decent price...and then a friend (I absolutely trust this person’s palate) mentioned he had always found the wines to be bretty. I’ve never come across that in tasting notes and am curious if others concur. Who cares if Allemand is bretty or not...

Okay.

Like many wines, Allemand has (apparently) been proven to contain brett.

That said, the question of whether or not it's "bretty" (or too "bretty" to drink) is entirely subjective.

Was going to move on some Allemand that I found for a decent price...and then a friend (I absolutely trust this person’s palate) mentioned he had always found the wines to be bretty. I’ve never come across that in tasting notes and am curious if others concur. Who cares if Allemand is bretty or not...

Dang, no comment on the second best award but that's a mighty fine looking steak! Looks perfectly medium-rare or just above, which is exactly how I like my ribeye.

Also worth noting is the quality difference between average and great ricotta can be significant, especially in terms of texture.

I love these wines, will be buying.

also, the request is for ny style pizza a lot of the above are not don antonio is very good pizza, like keste, but not ny style Apologies for the thread drift but is there any unranked, commonly agreed upon list of the top 5-10 places for legit NY style pizza in NYC?? I say "unranked" because it's ...

Yeah, that list seems like it was curated by someone who put quite a bit of thought into the selections - would definitely ask the som for some stylistic comps and recs, especially if your client is into more "mainstream" wines.

I know this is slightly blasphemous and a little off topic, but unless it is a variant on basic lasagna (ex: seafood or veg only), we just tend to buy them pre-made. I can buy really good basic lasagna's way cheaper than we could make it and save all that time. This may be the ONLY item of food (ot...

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