fun tasting tho....
Printable View
fun tasting tho....
Attachment 397859Attachment 397860Attachment 397861
I received this bottle as a gift from a friends personal stash and was worried it maybe a bit long in the tooth. Decanted for 4 hours and it really came around between hours 4-5. Started out tasting like leather and earth with almost no fruit but the fruit came back by the end of the decant. Paired amazingly with some beef Wellington.
Dayum ..... a 37 year old Brunello that wasn't just drinkable but still quality!!
Your friend knows his shit.
I wish I had had the patience 20 years ago to lay down some of the bottles we bought in Bordeaux on our Euro summer holiday. :mad:Quote:
Originally Posted by PB
I want all of that!Quote:
Originally Posted by neufox47
Sent from my iPhone using Tapatalk
Attachment 398424
Had our last 2013er for Christmas with my mom/brother. I'm really zeroing in on the fact that I prefer Riesling from the Mosel/Saar as well as some of the slate sites from the Nahe, with a bit more cut. Golden honey color, nice and round with a crowd pleasing toastiness. These bottles could be had for $30 throughout the Fall, are a steal at the price, and should have good years ahead of them.
Attachment 398426Quote:
Originally Posted by doebedoe
Kumpf et Meyer, Bas-Rhin. 2019 Utopiste. I picked up a few bottles last spring. I thought about keeping them around longer to see how the skin contact can extend the life of a gewürtztraminer but they are too delicious. I've learned that I prefer gewürtz to have a slight blend to add more acidity but the skin contact really makes this exciting. Rose water, grapefruit, and roasted tropical fruits.
The entry level bottles labeled K&M are okay but a bit pricey, what they label Restons Nature is more in line with modern tastes. The pét-nats are fairly available from the RN line, the still wines are more allocated. I have never seen the terroir wines or cremants in Baltimore.
Camille Rivèrie imports them, she distributes through Juice Box in Denver. I have not had a bad wine from her book but finding them is another story. The grand vin of the Cahors domaine she imports is in my top 5 so far.
I’ve only had a few really good bottles of reisling. I have a couple 12s cellared that I want to let ride for a while. It’s an area I’d really like to explore. It would be awesome to find a quality wine bar with a bunch of aged reislings to taste
Sent from my iPhone using TGR Forums
Sounds like you need to take a trip to Deutschland. :DQuote:
Originally Posted by neufox47
https://sourcematerialwine.com/
They periodically release cellared bottles and have had dinners in NYC, Philadelphia, and Chicago.
If you ever find yourself in DC during the summer, Tail Up Goat does a domestic BTG list every year that includes a few bottles with some age.
My wife and I have pretty disparate tastes in reds but we both enjoy acidic, mineral driven whites. We love Muscadet and Albarino as well. German Riesling happens to have a killer price to quality ratio which makes it attractive to us right now. We are looking forward to days when we can have a well stocked cellar of White Burgundy although climate change may have the last laugh.
I’ll check them for some stock soon. Looks like an interesting site.
Sent from my iPhone using TGR Forums
Just picked up this bottle from the Rhone valley. Drink with borscht yay or nay?https://uploads.tapatalk-cdn.com/202...0b22bd6197.jpg
Sent from my Pixel 6 Pro using Tapatalk
Borscht isn't easy to pair with wine. Vodka is better. That young syrah wants duck, lamb, bison, elk, venison, etc. Louis Barroul is the man tho...
Okay yeah that was my thinking too, but I got overly excited and I'm not particularly good at waiting patiently.Quote:
Originally Posted by Cruiser
I've got a rack of lamb I'll eat with it. For now, dark beer and borscht is a winning, time-honored combination. Vodka is better with selodka (pickled herring)
Sent from my Pixel 6 Pro using Tapatalk
If that were a domestic Syrah I'd want at least 4 more years on it even with lamb, but can't speak to frog Syrahs
Any Amarone suggestions?
Sent from my iPhone using TGR Forums
Amarone can be difficult to pair with food because of the richness and intensity that the appassimento process yields. It loves gorgonzola tho so I often do a gorgonzola dijon cream sauce for steak or whatever but you can also do a hearty stew or roast with pan sauce (think osso bucco). It even works with really rich preparations of risotto, especially those finished with some dairy.
Good to know. Had some with a mushroom stroganoff last night and I thought it went really well. I’m a neophyte to Amarone, only had 4-5 bottles ever. I got some CA Erto which is pretty good for the $. I was looking for recommendations on bottles of Amarone to buy.Quote:
Originally Posted by Cruiser
Right. Buy older ones if you can get your hands on them as, like many fancy wines, they can really improve after several years in the bottle. When it's done traditionally, appassimento produces a ton of tertiary flavor but it also produces a ton of fruit. Time in the bottle allows the fruit to mellow, exposing the non fruit character beneath it. Fun stuff for sure with the right kinda grub.
Should I not drink this Rhone bottle? Or should I buy another one and sit on it? Am I going to need to just collect wine for the next 5-20 years before I can actually start to enjoy it?Quote:
Originally Posted by Cruiser
I'm no stranger to cellaring beers, but I kinda want to cook lamb and drink fancy wine now.
Sent from my Pixel 6 Pro using Tapatalk
I vote to pop the cork, if you love it then you can buy more and maybe cellar accordingly while you can find it. My cellar is only about four bottles though, it's not really my style.
You can drink most Rhone wines at release and have them be quite enjoyable. Unless you're drinking Chateauneuf du Pape or some Gigondas, there are very few that aren't ready right away. The worst that happens is that you open a bottle a bit before it's ready.Quote:
Originally Posted by tgapp
That said, if you see any 2016 around on the shelves from a decent producer, buy a couple bottles of it. Drink one now, put one down for 5-10 years. I personally don't really have space to cellar much -- so the only things I have kept in the wine fridge are irreplaceable bottles (gotten on adventures or drunk at our wedding) and a couple of things I bought an extra to lay down after enjoying the first bottle.
This for instance was a <$20 CdR I grabbed recently based on vintage and importer (Skurnik). Syrah dominant (~80%) and just delicious after being decanted for about an hour. That said...it probably will be even more delicious in 5-10 years.
Attachment 400551
My cellar isn't even 4 bottles... wine is pretty much an every-day thing for us, so we tend to drink food-friendly, inexpensive stuff. Which, as it turns out, is almost *always* something Italian... :DQuote:
Originally Posted by ml242
I'm positive if I ever tried to cellar something we would drink it within a year.
Drink what you like! That said, I like older wines and I've been stashing stuff in my cellar pretty actively for more than 10y so I can open cool older stuff fairly regularly if we've got the food or the appetite for it.
If I had someone give me that syrah I'd be glad to open it that night but I'd also be glad to throw it in my cellar and forget about it for 7 years.
Either would be good. But if you open it and like it you might pick up a few more and then open them once a year over the next several years in order to watch them mature. Northern Rhone syrah, and really syrah in general, may be the single most rewarding red varietal wine to age.
I really should at least *try* to do this... I generally don't buy syrah because it always seems a bit too "fruity" for me. It sounds like cellaring could address this.Quote:
Originally Posted by Cruiser
Out of curiosity, for those who cellar wines, what kind of space are you storing wine in?
In the last year we've acquired a case of various rather nice wines from Napa and Oregon.
So, I'm looking for some advice, is it worth building a small wine rack in my basement closet or are the temperatures too variable to warrant it.
Here's my situation: I have a finished daylight basement and the closet in the back corner is completely below below ground. It's the coldest part of the house and through the winter it's consistently in the low 60's, but last summer when it was north of 100 degrees in Seattle for a spell the temps rose to 83 in the "cellar". To be fair, I don't know what the temp was in the back corner of the gear closet at the floor against the concrete basement wall but 10' away on top of the gun safe was definitely in the low 80's. I'm under the impression that it's more important that the temps don't swing wildly which is definitely true in this space. I doubt temps ever vary by more than 5 degrees in a 24 hour period year round. But still, low 80's is technically too high for wine storage.
When I first moved into the house the entire wall of this closet had an old built in wine rack that the original owners had installed, probably around the time the house was built in the late 50's. It had some cool old label maker tape with words like "chablis". We ripped the wine racks out because we didn't have any interest in expensive wine at the time and I needed the storage space for all the crap that comes with having little kids.
I think that unfinished basement crawlspaces are good places to store wines. Unheated, dampish, dark, cool.
We are going to experiment with thermoelectric coolers this spring when temps start to warm. I have no interest in spending $500+ for wine storage.
If we decide we're interested in extending aging at some point I will look into more durable or exact storage.
I actually have a pretty nice wine cooler gifted to me several years ago that I've never used...
Shitty basement and shelving picked up on the side of the road.
Bartles and Jaymes?Quote:
Originally Posted by skaredshtles
Frank and Ed!Quote:
Originally Posted by JimmyCarter
We got a 16 bottle thermo one that we can stuff 20 into for like $200. Has worked well so far for the longer term stash. Rest of the bottles go under the stairs. It's not quite cool and damp, but a bit bit better than the rest of the house.Quote:
Originally Posted by ghosthop
Wrap your bottles in a few thicknesses of newspaper. How often do you get a heat wave like that?Quote:
Originally Posted by Buke
I used bookshelves and foam core insulation to build a little 8x8 room in an insulated space on a concrete slab and use a portable air conditioner when it gets hot.
I typically keep the wines in the styrofoam shipping boxes and the temperature in there gets up to 70F during the 100+F heat blasts. 65F is more normal for the 80+F spates. The slab keeps the box temps stable and low..
What I have been told by merchants and wine snoots that what's critical is that the wine isn't shocked by rapid temperature changes. I keep wines for a long time and they've been fine.
Thank you for your support.Quote:
Originally Posted by irul&ublo
St Cosme drinks just fine at release. Enjoy the lamb!Quote:
Originally Posted by tgapp
Neufox- that is a fine looking Wellington!
The 80’s! Your wine will obviously turn to liquid shit. You need 56 degrees and 70% humidity and don’t even get me started on how vibration from a compressor will ruin your wine as well.Quote:
Originally Posted by Buke
It’ll be fine. You may lose a tiny bit of some flavors or have some unpleasant flavors introduced during an 80 + degree spell but you’ll need a world class palette to tell. My brother, stupidly, stored a bunch of wine in unconditioned space in his apartment near San Jose where the temp during the day often hit the high 80s or 90 inside and anything that had been in there a while was definitely impacted. But that was a lot of temperature swings over years in some instances.
I won’t lie though anything in the 80s would freak me out. Anything prolonged above 70 has me troubled. I currently have wine stored in a crawl space that is overflow that can’t fit in my wine fridges, but I plan on getting it out before the late spring when it starts to get over the high 60s in there.
Yep, I was drinking at Hair of the Dog years ago and talked to the owner / brewmaster about all the old HotD bottles that he stocks and sells. He said seasonal temperature changes aren't an issue, it's just rapid changes that would be a concern. Granted, that's malty beer, not Napa cabs, but same general idea.Quote:
Originally Posted by Buster Highmen
I've thought about boxing out a corner of this closet space with foam insulation and stuffing some cheap home built wine racks inside. The problem is that the space has these large metal shelves that fill the entire space. They're pretty inflexible. Unfortunately. I'm leaning toward building a box within the shelf system, wrapped in foam insulation, to house the wine. This enclosure could back up against a concrete basement wall which would definitely help regulate the temps.Quote:
Originally Posted by Buster Highmen
And since this is the wine geekery thread. last summer I bought an Arduino and a temperature/humidity sensor and I've been collecting data every 5 minutes since July 10th. Granted that misses the massive record breaking heat wave from last June but it should still give a pretty good idea of the space. I haven't done too much analysis but I can confirm that there aren't any massive temperature swings in short periods of time.
Since July 10th, with the exception of a 10 day period in September when the sensor got unplugged on accident, I've recorded the following:
Maximum Temperature: 83.66
Minimum Temperature: 55.000
Maximum Humidity: 76.46
Minimum Humidity: 28.8
minutes over 80 4420
days over 80 3.1
minutes over 75 57340
days over 75 39.8
minutes under 50% humidity 129290
days under 50% humidity 89.78472222
Rip out the shitty shelves and insulate around the concrete, exposing as much concrete as you can. Use that thermal mass.
My little grotto does amazingly well. I keep the best ones close to the floor.
I got one of those portable air conditioners to keep it cool on the 100f+ days. Can you do that?