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What Are You Drinking Right Now?


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#1 deangold

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Posted 15 February 2006 - 11:13 PM

Berta Moscato Grappa following a bottle of Albert Mann 2001 Gewurztraminer.

Last night: Quintarelli Rosso Merlo 1997, Paolo Bea Santa Chiara 2004, Podere Colla 2000 Bussia Barolo, Le Macioche Brunello 1999


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#2 John Wabeck

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Posted 15 February 2006 - 11:34 PM

Chassagne Montrachet, J.N. Gagnard, 1er cru "Clos de la Maltroye," 1999.

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#3 Meaghan

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Posted 15 February 2006 - 11:59 PM

Chassagne Montrachet, J.N. Gagnard, 1er cru "Clos de la Maltroye," 1999.

Payroll is made much easier.

And hours seem like seconds.

#4 Sthitch

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Posted 16 February 2006 - 12:02 AM

I just finished my last glass of 96 Pommard 1er Cru “Grand Epenots” Michel Gaunoux. It is still a baby, but a lovely one at that.

#5 Thrasher

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Posted 16 February 2006 - 02:07 AM

Orange Cisco with a Sunkist Chaser
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#6 Tweaked

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Posted 16 February 2006 - 04:11 PM

Parc de Cerfs Communs 2006
Meat is Murder...Tasty Tasty Murder

#7 jparrott

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Posted 16 February 2006 - 06:26 PM

Old Grand Dad 114 proof, from the National Distillers days. Richer, rounder, spicier, fuller than the (admittedly delightful) current-era bottling. Love those dusty bottles!

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Anyway, I need f (4, 2) resolved to an integer value....


#8 Joe Riley

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Posted 16 February 2006 - 07:24 PM

1999 Il Palazzone, Brunello di Montalcino Riserva. 505 cases made.

Intense aromas of cedar and ripe fruit, with raspberry and toasty oak. Full-bodied, with sweet, silky tannins and a long rich wonderful finish. Pretty and refined. In short, it is awesome :lol:

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Tre bicchierri from Gambero Rosso, too.

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#9 Stretch

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Posted 16 February 2006 - 08:40 PM

Founders Centennial IPA.

Someone had to represent for the beer geeks!
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"A thick layer of beef fat and cabernet obscures my memories of the evening. It's possible I was raped by a bull."

#10 porcupine

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Posted 16 February 2006 - 08:46 PM

Belvedere Pomarancza, ice cold, straight up.

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#11 Meaghan

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Posted 16 February 2006 - 08:50 PM

Tom's of Maine, Spearmint. Manufactured 9/05.

#12 DanielK

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Posted 16 February 2006 - 09:12 PM

A wee dram (ok, a fair amount more than a wee dram) of Oban 14-yr. Neat.

#13 jparrott

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Posted 16 February 2006 - 09:27 PM

Mmmmmm. How long before a "whim"sical whiskey tasting? I'd conduct one, and DanielK could supply the brogue-ish ones.........

Jake Parrott
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Anyway, I need f (4, 2) resolved to an integer value....


#14 shogun

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Posted 16 February 2006 - 09:40 PM

Mmmmmm.  How long before a "whim"sical whiskey tasting?  I'd conduct one, and DanielK could supply the brogue-ish ones.........

I'll bring all the crap anybody can find at any liquor store in the world as the control! :lol:

As for tonight: Ovaltine is love.
Matt Robinson

I'll have the beef car-patchio to start, and the braised lamb shank...........and a Yorkie. Buttered.

#15 Sthitch

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Posted 16 February 2006 - 10:00 PM

Tonight it is a large bottle of very cold Aqua Panna.

#16 Joe Riley

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Posted 16 February 2006 - 10:31 PM

Now I'm onto some 2003 Paolo Petrilli "Ferraů" from Apulia (Daunia IGT Lucera) 50% Sangiovese and 50% Nero de Troia.

This is wonderfully esoteric stuff. Very rich and plummy, with some great soil-driven flavors and a sage-like aspect that I am really in love with. I can't recall ever having another Italian wine quite like it. If I had to serve an Italian red to either Peter Pastan or Randall Grahm, this would be a prime candidate. It's very young and has me somewhat enthralled with its particular flavor profile.

I'd buy this for $30.

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#17 brendanc

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Posted 16 February 2006 - 10:37 PM

2004 Insoglio del Cinghale, Campo di Sasso, Bibbona, Tuscany IGT
(insert hoity toity tasting note thingamajigs)

#18 Joe Riley

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Posted 16 February 2006 - 10:51 PM

Now I'm onto the COS Cerasuolo di Vittoria from Bastonaca, Vittoria (RG) South-East Sicily.

This is a blend of Frappato (40%) and Nero d’Avola (60%) and let me tell you, this is a crowd-pleasing red with loads of character yet still refined enough to be civilized. The aromas and flavors just LEAP from the glass and this may be my favorite new red under $25. I'm enthralled.

It's all done in stainless steel and unfiltered, and even farmed biodynamically.

Color me impressed.

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#19 DanielK

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Posted 16 February 2006 - 10:57 PM

Mmmmmm.  How long before a "whim"sical whiskey tasting?  I'd conduct one, and DanielK could supply the brogue-ish ones.........

If we don't do something in a private home, we could always do a field trip to the Royal Mile Pub in Wheaton. Food's decent (for bar food), and they have something like 75 whiskys available...

My home collection is actually all highland malts at the moment, which makes for an interesting comparison, but doesn't really span the field. Nothing to really challenge the palate (Laphroaig, Talisker, etc.)

#20 jparrott

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Posted 16 February 2006 - 11:01 PM

My home collection is actually all highland malts

My condolences.

Jake Parrott
Haus Alpenz
Importers to the trade, serving the adventurous palate
Follow me on twitter: @jakehparrott
Anyway, I need f (4, 2) resolved to an integer value....


#21 deangold

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Posted 16 February 2006 - 11:22 PM

A bottle of Ridge barbera 97 Dry Creek. This is an ATP bottling. Wonderous barbera! Full, good acidity, rich with berry fruit and yet a little spicy and earthy Perfect with our burgers with Blu di Moncenisio. Followed by Ciara di Moscato Roso by Poli. We watched "Living in Harmony", an episode of the prisoner for you old farts out there!

Dean Gold ~ Chef/Owner Dino's Grotto

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#22 JeffC

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Posted 16 February 2006 - 11:35 PM

Last night, a dram of Lagavulin. (I'm an island malt lover, all the way.)

Tonight, a late-night glass of 2001 Penfold's St. Henri shiraz. Very nice.

#23 Pete

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Posted 17 February 2006 - 09:00 AM

2006 Dunkin Donuts, Freshly Brewed. Vienna, Virginia. 20 ounces. Only 12 cups made. Excellent, with hints of hazelnut and splenda.

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#24 Olivia255

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Posted 17 February 2006 - 10:23 AM

Coffee right now, but has anyone else here ever tried a Bloody Mary with Aquvavit (Danish spirit made with Caraway)??????
Delicious! I highly recommend.......

#25 deangold

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Posted 17 February 2006 - 11:14 AM

2006 Dunkin Donuts, Freshly Brewed. Vienna, Virginia. 20 ounces. Only 12 cups made. Excellent, with hints of hazelnut and splenda.

mmmmmmmm.... I especially love the unwashed coffee urn cuvee! :lol:

Dean Gold ~ Chef/Owner Dino's Grotto

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Metro Green/Yellow Shaw Howard or U/Cardozo

Pay Parking Lots: 7th & T ~ U between 9th & 10th

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#26 Waitman

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Posted 17 February 2006 - 11:50 AM

Coffee right now, but has anyone else here ever tried a Bloody Mary with Aquvavit (Danish spirit made with Caraway)??????
Delicious!  I highly recommend.......

I once made a liter of garlic/dill acquavit. It made a hell of a bloody Mary and later became so addictive that I started drinking it iced, out of small glasses.

"Don't go braggin' about how cool and clean your kitchen is. 'Caus if your kitchen's so cool and clean, ain't nothin' cookin'!"

-- Jesse Jackson


#27 Heather

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Posted 17 February 2006 - 12:24 PM

I once made a liter of garlic/dill acquavit.  It made a hell of a bloody Mary and later became so addictive that I started drinking it iced, out of small glasses.

Sounds excellent. Did you infuse it with herb or seed?

#28 Joe Riley

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Posted 17 February 2006 - 12:35 PM

I once made a liter of garlic/dill acquavit.  It made a hell of a bloody Mary and later became so addictive that I started drinking it iced, out of small glasses.

Would you care to share the recipe? I'd love to see it!

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#29 Waitman

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Posted 17 February 2006 - 01:47 PM

Would you care to share the recipe?  I'd love to see it!


My notes call for three cloves of garlic and twelve sprigs dill per liter. It should sit at least a week and can go as long as you want (Marcus Samuelsson at Acquavit says to wait at least six weeks, but I get impatient), and you can taste and adjust at will.

(No other flavorings, Heather)

"Don't go braggin' about how cool and clean your kitchen is. 'Caus if your kitchen's so cool and clean, ain't nothin' cookin'!"

-- Jesse Jackson


#30 Heather

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Posted 17 February 2006 - 03:01 PM

My notes call for three cloves of garlic and twelve sprigs dill per liter.  It should sit at least a week and can go as long as you want (Marcus Samuelsson at Acquavit says to wait at least six weeks, but I get impatient), and you can taste and adjust at will.

(No other flavorings, Heather)

Whole garlic cloves or chopped?

Edited by Heather, 17 February 2006 - 03:03 PM.


#31 Waitman

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Posted 17 February 2006 - 04:25 PM

Whole garlic cloves or chopped?


Whole. Looks cooler and I don't want to get little bits of raw garlic in my drink.

"Don't go braggin' about how cool and clean your kitchen is. 'Caus if your kitchen's so cool and clean, ain't nothin' cookin'!"

-- Jesse Jackson


#32 deangold

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Posted 20 February 2006 - 09:59 PM

1985 Cabernets from Iron Horse. A cabernet sauvignon and franc blend. Alternatively spicy and smokey with hints of chocolate. Quite yummy. We were eating light (some grens and a bit of cheese) so maybe not the best setting for the wine. Next time I will try it with some pork.

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#33 dinwiddie

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Posted 20 February 2006 - 10:03 PM

2003 OS Ulysses

#34 legant

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Posted 20 February 2006 - 10:12 PM

2003 OS Ulysses


Glenfiddich... on the rocks.

#35 JeffC

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Posted 20 February 2006 - 11:10 PM

Highland Park 18, neat.

#36 vineguy

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Posted 20 February 2006 - 11:22 PM

2003 Toluca Lane Pinot Noir, Oregon
2001 Mt. Veeder Cabernet Sauvignon, Napa, Calif.
2002 Estancia Meritage Paso Robles, Calif.
1992 Silver Oak, Napa, Calif.


Hey, I,m working here! :lol:
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#37 deangold

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Posted 21 February 2006 - 12:19 AM

Just going downstairs now for a nip of Berta Grappa di Moscato. Just the thing to counter the lingering burn from lunch at Joe's Noodle House (Dry sauteed beef and kimchee)!

Dean Gold ~ Chef/Owner Dino's Grotto

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Pay Parking Lots: 7th & T ~ U between 9th & 10th

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#38 Stretch

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Posted 23 February 2006 - 06:01 PM

Rodenbach Red ale with Cape Cod Sea Salt potato chips. No vinegar? Use what's to hand.
Andrew Clark.

"A thick layer of beef fat and cabernet obscures my memories of the evening. It's possible I was raped by a bull."

#39 vineguy

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Posted 23 February 2006 - 06:23 PM

Tough day at the quarry -
Reward?
1994 Philip Togni Cabernet Sauvignon
In a real wine glass, no less (no jelly jars tonight)
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#40 deangold

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Posted 24 February 2006 - 09:10 AM

After a long day, we were enjoying some Korean at home from Han An Ruem (Kalbi, spicy pork, several types of Kim Chee). We polished off the last of our Aperol. Aperol is owned by the company that brings in Campai but they refuse to import it to the US. It used to be here a while back but now no more. And with my next trip to Italy not being until October.....

Any how... Aperol is a citrusy aperitif with a lightly bitter edge. Went great with our spicy stuff!

Dean Gold ~ Chef/Owner Dino's Grotto

1914 Ninth Street NW

Metro Green/Yellow Shaw Howard or U/Cardozo

Pay Parking Lots: 7th & T ~ U between 9th & 10th

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Dino's Grotto Reservations

 


#41 Barbara

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Posted 24 February 2006 - 10:53 AM

French Market Coffee with Chicory (City Roast) :lol:

#42 Joe Riley

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Posted 24 February 2006 - 05:07 PM

The 2004 vintage of Shea Wine Cellars Pinot Noir "Shea Vineyard" (2003 seen here)

courtesy of Mr. Robert McFarland :lol:

Posted Image

Edited by Joe Riley, 24 February 2006 - 05:08 PM.

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#43 Mark Slater

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Posted 24 February 2006 - 05:24 PM

The 2004 vintage of Shea Wine Cellars Pinot Noir "Shea Vineyard" (2003 seen here)

courtesy of Mr. Robert McFarland  :lol:

Posted Image

The '04 Shea Vineyard pinot from Ken Wright Cellars is pretty damned tasty, too.

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#44 Joe Riley

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Posted 24 February 2006 - 08:44 PM

The '04 Shea Vineyard pinot from Ken Wright Cellars is pretty damned tasty, too.

I'll happily take you at your word for it and give you a report, Mark - thanks! :lol:

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The BEST cocktail in Washington, D.C., courtesy of Tom Brown at The Passenger

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#45 deangold

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Posted 25 February 2006 - 12:32 AM

Germain Robin XO

Dean Gold ~ Chef/Owner Dino's Grotto

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Pay Parking Lots: 7th & T ~ U between 9th & 10th

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#46 Mark Slater

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Posted 25 February 2006 - 01:28 AM

Germain Robin XO

Pish. Call Touton and get some Tesseron 1929. That's the real deal.

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#47 shogun

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Posted 25 February 2006 - 02:17 AM

Unibroue Édition 2005. At the Engineer's Ball after-party at the TJ Suite in the Mariott (Not that I WENT to the e-Ball this year). From a red Solo cup. At this point I'm out of both badges and guns.
Matt Robinson

I'll have the beef car-patchio to start, and the braised lamb shank...........and a Yorkie. Buttered.

#48 Joe Riley

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Posted 25 February 2006 - 09:25 AM

Pish. Call Touton and get some Tesseron 1929. That's the real deal.

Now wait a tic - Germain Robin, especially the X.O. is shattering stuff. Better than anything I've had in X.O. Cognac. because, as you know, it's made with better fruit.

I'd take it over Louis XIII any day, that's for sure.

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#49 Meaghan

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Posted 25 February 2006 - 09:47 AM

Jingle Berries coffee. Yuckers.

#50 Chris W

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Posted 27 February 2006 - 01:42 PM

Last night with Seared Scallops.

2003 Ramey Hyde Vineyard Chardonnay. In my oppinion one of the best california chards out there. I would put this up with Aubert, and Kistler single vineyards in a second. If you can find it buy it.
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