dirtymartini Posted July 21, 2006 Share Posted July 21, 2006 Not for the faint of heart; 1 1/2 oz bourbon (old weller antique in this case) 1/2 oz green chartreuse 1/2 oz velvet falarnum juice of 1/2 lemon 2 DROPS (umm, not dashes) peyshunds bitters This is to the appletini what godzilla is to bambi. Link to comment Share on other sites More sharing options...
qwertyy Posted July 21, 2006 Share Posted July 21, 2006 Not at the moment, but... On my long flight back to the States, the waitress offered Drambuie and my brain just clicked. It tasted so good I ended up having three of the things, and boy did the flight fly... Link to comment Share on other sites More sharing options...
deangold Posted July 23, 2006 Author Share Posted July 23, 2006 Brunello 2000 Ciacci Piccomonini- big ful fat, dark Brunello 2000 Pertimali - huge body for a brunello, spicy, blackberries Brunello 1999 Le Macioche- earthy, smoother, spicy, bright almost raspberry flavors with tar and smoke on the nose. Hangar One Lime Gibson Link to comment Share on other sites More sharing options...
Josh Radigan Posted July 23, 2006 Share Posted July 23, 2006 tasted out with the staff last night for the special wine of the evening Gavitas Sauvignon Blanc. Ripe melon, white grapefruit, grassy, and slightly racy acidity. Link to comment Share on other sites More sharing options...
ulysses Posted July 23, 2006 Share Posted July 23, 2006 pimms cup with a little cucumber juice Link to comment Share on other sites More sharing options...
deangold Posted July 24, 2006 Author Share Posted July 24, 2006 Ahlgren Chardonnay 1988 Beurge vineyard To celebrate our first day off in weeks, I made dinner at home tonight. Since we had a rather large lunch (Grenfields in Rockville with 3 rather large Caipirinha's) we ate light: tomato and cucumber sandwiches with a bottle of 1988 Ahlgren Beurge Chardonnay. 1988. Not a typo but an 18 year old chardonnay from Santa Cruz Mountains. The wine was lively and very much in great shape. It started out a little sherried on the nose and very butterscotchy on the palate. But as it warmed up a bit from our 57 degree cellar temp, it opend up beautifully. The nose was rather subdued from beginning to end. But the flavors ont eh palate were broad and expansive with toast and yeast nicely blended in with hard spices and pineapple. The wine was originally fermented in mostly old barrels and then given extended lees aging in stainless barrels. If it came form any other growing regions other than Santa Cruz I doubt very much if it would be as lively and in such good condition as it was from Santa Cruz Mountains. YUM!!! I have at least one bottle left too! Link to comment Share on other sites More sharing options...
Woodleygrrl Posted July 24, 2006 Share Posted July 24, 2006 My fiance and I received a wonderful shower gift in the form of a 30 bottle wine fridge and we are in the process of stocking it all. This thread is a great one for ideas, so thanks. Link to comment Share on other sites More sharing options...
brr Posted July 28, 2006 Share Posted July 28, 2006 Dogfish Head 60 Minute IPA celebrating the birth of my son yesterday!! Link to comment Share on other sites More sharing options...
ol_ironstomach Posted July 28, 2006 Share Posted July 28, 2006 Dogfish Head 60 Minute IPA celebrating the birth of my son yesterday!! As I'm sure we'd all say: congratulations, Niall and family! Link to comment Share on other sites More sharing options...
DanielK Posted July 28, 2006 Share Posted July 28, 2006 Dogfish Head 60 Minute IPA celebrating the birth of my son yesterday!! Yeah, but why are you POSTING ON THE BOARD?!?!? Go hold that baby! I demand pictures! Link to comment Share on other sites More sharing options...
JPW Posted July 28, 2006 Share Posted July 28, 2006 Dogfish Head 60 Minute IPA celebrating the birth of my son yesterday!! Great news! Link to comment Share on other sites More sharing options...
deangold Posted July 28, 2006 Author Share Posted July 28, 2006 Congrats BRR! Le Macioche 99 Brunello (old schook, lighter color, round tanins, lots of flavor development in a wine so young) and Ciacci 2000 Brunello (huge, fat, lush, superb one of th ebest of the vintage). Again on both of these yummy wines!!! Link to comment Share on other sites More sharing options...
MelGold Posted July 28, 2006 Share Posted July 28, 2006 Dogfish Head 60 Minute IPA celebrating the birth of my son yesterday!! Congrats, Niall and Mrs. Brr! Link to comment Share on other sites More sharing options...
Sthitch Posted July 28, 2006 Share Posted July 28, 2006 A classic Daiquiri made with 10 Cane rum, freshly squeezed lime juice, a little sugar syrup, and mineral water. A nice way to end a hot and unpleasant week. Link to comment Share on other sites More sharing options...
SrtaJRosa Posted July 29, 2006 Share Posted July 29, 2006 One word: Yuengling, or what sometimes can be: "Ying-A-Ling-A-Ling." Hm. (there should be an emoticon almost like "the thinker" sculpture.) Picture that. Link to comment Share on other sites More sharing options...
CrescentFresh Posted July 29, 2006 Share Posted July 29, 2006 Dogfish Head 60 Minute IPA celebrating the birth of my son yesterday!! Congratulations! (Um, has he registered on DR.com yet? brr,jr. ) Link to comment Share on other sites More sharing options...
deangold Posted July 29, 2006 Author Share Posted July 29, 2006 My fiance and I received a wonderful shower gift in the form of a 30 bottle wine fridge and we are in the process of stocking it all. This thread is a great one for ideas, so thanks. Do yourself a favor. Go to your favorite wine shop and get a few bottles of 2004 Rosso di Montalcino to add to your collection. They will run less than $30 mostly and they will age for 5-10 years into truly great wines. You may also want to splurge on 2-3 bottles of 2001 Brunello. I would try either Costanti, Pertimali or Ciacci Piccolomini. I would buy just one so you can see how it evolves over time. But beware, you will catch the wine collecting bug and soon be saving up for a 240 bottle unit... then a 500... then a 200 case Link to comment Share on other sites More sharing options...
Sthitch Posted July 30, 2006 Share Posted July 30, 2006 A “Last Word” 1 part No. 209 Gin 1 part Green Chartreuse 1 part lime juice ½ part mineral water Pour all over ice, shake, and serve in a chilled glass. Garnish with a wedge of lime. Link to comment Share on other sites More sharing options...
deangold Posted July 30, 2006 Author Share Posted July 30, 2006 A very large tot of Bon 209 on the rocks with onions. Repeat. Snore! Link to comment Share on other sites More sharing options...
shogun Posted July 30, 2006 Share Posted July 30, 2006 Concoct a 'Black and Tan' in my brandy snifter. (Even though 'concoct' implies 'mixing'. Really it's more of a 'decanting' operation. Not pictured: One of those twisty decanters and the strawberry-scented erotic novelty candle I used to check for sediment.) Link to comment Share on other sites More sharing options...
ol_ironstomach Posted July 30, 2006 Share Posted July 30, 2006 Dude, where's the separation layer?! Nice recursive monitor view though. I'll see your B&T, and raise you another B (who knew that Guinness Extra Stout is denser than Bass?) Link to comment Share on other sites More sharing options...
shogun Posted July 30, 2006 Share Posted July 30, 2006 Dude, where's the separation layer?! Nice recursive monitor view though.I'll see your B&T, and raise you another B (who knew that Guinness Extra Stout is denser than Bass?) .......you may have won this round. But I'll be back!! --Matt The Kleptomaniac K-Mart Shoplifter Link to comment Share on other sites More sharing options...
JLK Posted July 30, 2006 Share Posted July 30, 2006 Last night I had a wonderful wine at Dino: Remo Farina (Garganega) Bianco di Custoza,Veneto 2005. Awesome. Very lively mouthfeel. Refreshing. Thanks for the rec, Chris! Link to comment Share on other sites More sharing options...
dinwiddie Posted July 31, 2006 Share Posted July 31, 2006 Tonight with dinner, a 2001 Chateau Moulin de Lavaud. Link to comment Share on other sites More sharing options...
deangold Posted July 31, 2006 Author Share Posted July 31, 2006 Ridge 2001 zin Nervo vineyard. Huge ripe fat and lush... ATP selection Link to comment Share on other sites More sharing options...
deangold Posted August 1, 2006 Author Share Posted August 1, 2006 Tonight for the first time in months, I cooked dinner for Kay... Dry Aged Porterhouse from Silver Springs Whole Foods crisped in a cast iron pan with salt and olio along side a fennel and endive salad. The wines-- Louis Martini Barbera 1975 (original price $2.30 at Trader Joes) Huge aromas and mouthfeel, starting off with blackberry jam and a touch of VA (Volatile Acidity or Vinegar not a state with the most poorly designed roads I have ever encountered outside of Siena Italy). The wine was ripe ripe ripe but, and this is the most important thing, incredibly alive and balanced for a 30 year old wine!. On its own it was a bit on the aggressive side but with the steak it mellowed into a plummy/blackberry like wonder. We polished it off with no problem and only had the dignity to not drink the incredibly cloudy dregs (though we did lap up the juices of the porterhouse with our fingers because Whole Foods forgot to pack my potatoes!!!!!) because of.... Joseph Phelps SLH Gewurztraminer 1977. This is a beerenauslese style of gewurz, made from partially dried berries coated with Botrytis. It is a darl gold to amber color filled with hints of cinnamon, chestnut honey, nutmeg and apricots. Sorry to go all wine geeky on you, but I have to use some technical terms here.... Shit! These are fucking fantastic wines!!!! Link to comment Share on other sites More sharing options...
zoramargolis Posted August 1, 2006 Share Posted August 1, 2006 Louis Martini Barbera 1975 (original price $2.30 at Trader Joes)[/u][/b] What a blast from the past! This was our "house red" back then, because it was both cheap and good. Amazing that it has survived. You must have good storage. I have a few bottles from the mid-70's that I have kept for nostalgic reasons, but I'm sure that they are undrinkable. Link to comment Share on other sites More sharing options...
deangold Posted August 1, 2006 Author Share Posted August 1, 2006 You must have good storage. They have been in refrigerated settigs since purchase. I have a 74 Barbera as well as some 1970 and maybe a 1966. I am going to start an inventory tomorrow. Link to comment Share on other sites More sharing options...
Woodleygrrl Posted August 1, 2006 Share Posted August 1, 2006 Do yourself a favor. Go to your favorite wine shop and get a few bottles of 2004 Rosso di Montalcino to add to your collection. They will run less than $30 mostly and they will age for 5-10 years into truly great wines. You may also want to splurge on 2-3 bottles of 2001 Brunello. I would try either Costanti, Pertimali or Ciacci Piccolomini. I would buy just one so you can see how it evolves over time. But beware, you will catch the wine collecting bug and soon be saving up for a 240 bottle unit... then a 500... then a 200 case I am taking your advice and this evening I am going to stock the sucker. I am a COMPLETE novice but I am going to keep coming back to this thread for some ideas. I have susbscribed to wine spectator and food and wine and I am ready to go. Thanks again for the recs Link to comment Share on other sites More sharing options...
jparrott Posted August 1, 2006 Share Posted August 1, 2006 I have susbscribed to wine spectator and food and wine I am ready to goThese statements have no relationship to one another . Link to comment Share on other sites More sharing options...
JPW Posted August 1, 2006 Share Posted August 1, 2006 Man, that 2006 Avondale Rose goes down real easy at these temperatures. Link to comment Share on other sites More sharing options...
jparrott Posted August 1, 2006 Share Posted August 1, 2006 Have to admit, drank a bottle last night as well. Link to comment Share on other sites More sharing options...
schnyder Posted August 1, 2006 Share Posted August 1, 2006 Martini. Hendricks gin and Vya vermouth (and four onions, so techincally it's a Gibson). The Hendricks and Vya really make a perfect Martini. Link to comment Share on other sites More sharing options...
deangold Posted August 1, 2006 Author Share Posted August 1, 2006 Martini. Hendricks gin and Vya vermouth (and four onions, so techincally it's a Gibson). The Hendricks and Vya really make a perfect Martini. Whilst I enjoy the occasional Hendricks... I am now in love with Bin 209. Not a traditional gin in that its made from corn but it packs a wallop of flavor that reminds me of Tanquerey when it was a boutique gin (the 60's when my father taught me how to make gibsons when I was 9 or so years old!). Link to comment Share on other sites More sharing options...
Sthitch Posted August 1, 2006 Share Posted August 1, 2006 Whilst I enjoy the occasional Hendricks... I am now in love with Bin 209. Not a traditional gin in that its made from corn but it packs a wallop of flavor that reminds me of Tanquerey when it was a boutique gin (the 60's when my father taught me how to make gibsons when I was 9 or so years old!).I picked up a bottle of Bin 209 from Cleveland Park liquor on Saturday. It is a very fine Gin. Link to comment Share on other sites More sharing options...
deangold Posted August 1, 2006 Author Share Posted August 1, 2006 I picked up a bottle of Bin 209 from Cleveland Park liquor on Saturday. It is a very fine Gin. I especially like it in Gin Bloody Marys or Negroni's as you can taste it thruthe mixers... something other gins are not capable of. Link to comment Share on other sites More sharing options...
schnyder Posted August 1, 2006 Share Posted August 1, 2006 I'll have to try Bin 209, thanks. And I haven't made it to Dino yet, but it's at the top of my list! Link to comment Share on other sites More sharing options...
Seanchai Posted August 1, 2006 Share Posted August 1, 2006 Anybody ever try the 1999 Virgin Hills out of Australia? My wine guy here in Charlottesville put me on this Bordeaux blend. I'm a wine novice trying to educate my palate on a public educator's budget. While I'm not above trolling the cheapo bargain non-Shaw wine choices at Trader Joe's, any recs for tasty reds retailing under $15 (espcially Italian) would be greatly appreciated. Link to comment Share on other sites More sharing options...
mdt Posted August 1, 2006 Share Posted August 1, 2006 Anybody ever try the 1999 Virgin Hills out of Australia? My wine guy here in Charlottesville put me on this Bordeaux blend. I'm a wine novice trying to educate my palate on a public educator's budget. While I'm not above trolling the cheapo bargain non-Shaw wine choices at Trader Joe's, any recs for tasty reds retailing under $15 (espcially Italian) would be greatly appreciated. While not just Italian wines, check out this thread. Link to comment Share on other sites More sharing options...
porcupine Posted August 2, 2006 Share Posted August 2, 2006 A small glass of my latest aquisition: Black Maple Hill 14 year old straight Kentucky Bourbon whiskey. Lovely stuff. <hic> Link to comment Share on other sites More sharing options...
Woodleygrrl Posted August 2, 2006 Share Posted August 2, 2006 These statements have no relationship to one another . ok smart guy...what SHOULD I be reading then? Link to comment Share on other sites More sharing options...
Sthitch Posted August 2, 2006 Share Posted August 2, 2006 ok smart guy...what SHOULD I be reading then?Find a decent wine store and attend their free tastings, and discuss the wine styles with the people pouring. This will allow you to get a better understanding of the wine. Then again, I don't have a problem reading either of those magazines or even the wine advocate, but I would not depend on any of them for my wine selections. Link to comment Share on other sites More sharing options...
jparrott Posted August 2, 2006 Share Posted August 2, 2006 What Sthitch said. For basic background on wine regions and styles and an approach to tasting wine, I recommend the two Jancis Robinson books, How to Taste and Jancis Robinson's Wine Course. Link to comment Share on other sites More sharing options...
Sthitch Posted August 2, 2006 Share Posted August 2, 2006 What Sthitch said. For basic background on wine regions and styles and an approach to tasting wine, I recommend the two Jancis Robinson books, How to Taste and Jancis Robinson's Wine Course.Also Robinson's Oxford Companion to Wine is a great resource. It will not tell you much about brands, but really does a nice job of breaking down each region. For a really quick primer, I recommend the Windows on the World Complete Wine Course . Link to comment Share on other sites More sharing options...
The Hersch Posted August 2, 2006 Share Posted August 2, 2006 A “Last Word”1 part No. 209 Gin 1 part Green Chartreuse 1 part lime juice ½ part mineral water Pour all over ice, shake, and serve in a chilled glass. Garnish with a wedge of lime. The Last Word is among the greatest of cocktails, but you left out an essential ingredient (whether from your drink or only from your post I don't know). The Last Word is equal parts gin, lime juice, green Chartreuse, and maraschino liqueur (preferably Luxardo brand). Adding a little water, mineral or otherwise, should be unnecessary if you shake with ice, and the classic recipe includes no garnish of lime wedge (which I think is out of place in a cocktail glass anyway). Without the maraschino, you may have a perfectly agreeable cocktail, but it isn't the Last Word. Link to comment Share on other sites More sharing options...
Sthitch Posted August 2, 2006 Share Posted August 2, 2006 The Last Word is among the greatest of cocktails, but you left out an essential ingredient (whether from your drink or only from your post I don't know). The Last Word is equal parts gin, lime juice, green Chartreuse, and maraschino liqueur (preferably Luxardo brand). Adding a little water, mineral or otherwise, should be unnecessary if you shake with ice, and the classic recipe includes no garnish of lime wedge (which I think is out of place in a cocktail glass anyway). Without the maraschino, you may have a perfectly agreeable cocktail, but it isn't the Last Word.Yes, you are right about the Maraschino, but since when I wrote that I had already consumed a Last Word, a Martini, and a Manhattan and half a bottle of wine, so I was a shall we say a bit drunk. Link to comment Share on other sites More sharing options...
The Hersch Posted August 2, 2006 Share Posted August 2, 2006 Yes, you are right about the Maraschino, but since when I wrote that I had already consumed a Last Word, a Martini, and a Manhattan and half a bottle of wine, so I was a shall we say a bit drunk. I am so relieved. Link to comment Share on other sites More sharing options...
Banco Posted August 3, 2006 Share Posted August 3, 2006 ok smart guy...what SHOULD I be reading then? I’ve always thought that one of the most erudite but also one of the most level-headed writers about wine is Michael Broadbent. There are few, if any, who can match the breadth and depth of his experience in all aspects of the wine world. His best books can be hard to find in the US, and others are often issued here as “pocket guides” that do not reflect his best work. But try to find Wine Tasting: How to Approach and Appreciate Wine, ed. Hilary Lumsden (London 2000). Even older editions, such as Wine Tasting: Enjoying, Understanding (London 1979), are a pleasure to read for their witty, intelligent, but no-nonsense approach to a complex subject. (Both are available at the Library of Congress.) And whatever you do, don’t waste your money on Wine Spectator! Link to comment Share on other sites More sharing options...
mdt Posted August 3, 2006 Share Posted August 3, 2006 And whatever you do, don’t waste your money on Wine Spectator! I have heard many say this, but why? Link to comment Share on other sites More sharing options...
Banco Posted August 3, 2006 Share Posted August 3, 2006 I have heard many say this, but why? This is a big can of worms, but the most general objection many have to the magazine is that its reviews are geared to a 100-point system in which no wine ever gets below a certain score, no wine gets a 100 (if my information is still correct), and the fiction is propagated that there is actually a meaningful and quantifiable difference between a 96-point wine and a 97-point wine. It sounds like nonsense because it is. (Hugh Johnson has cattily compared this point-system to the grading system in US schools.) Moreover, this "system" drives most average wine sellers to stock their shelves based on its findings, ultimately narrowing the choice for consumers as well and discouraging them from exploring wines that don't "measure up" by this silly scale. For all its faults, I'd recommend the film "Mondovino" for a more extensive answer, and I'm sure Joe Riley and Jake Parrot can explain this all better than I. Link to comment Share on other sites More sharing options...
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