Pat Posted January 1, 2007 Share Posted January 1, 2007 I am glad that you are enjoying the wine, but it is not a special occasion wine, on release I believe it went for less than $20. But good is good whatever the cost.Ah, thanks. I suppose I'm lucky it's good a decade later. The sauce I used it in came out well too. Link to comment Share on other sites More sharing options...
jparrott Posted January 1, 2007 Share Posted January 1, 2007 A hybridized highball - Rittenhouse 80, Old Overholt, Blenheim red.03:30 ETA: 1970 Cockburn port, NV Aubry brut, tasters of about a dozen independent bottlings of single malt Scotch plus four expressions of Ardbeg, three Marcs, various other spirits and brandys, and finally a small pour of Delamain Vesper. Happy New Year to all, and a very good night! Urp.That was a damn good highball. And tasting malt whisky after midnight is not, repeat not, hazardous to your health. Link to comment Share on other sites More sharing options...
jparrott Posted January 1, 2007 Share Posted January 1, 2007 The full list Highballs from Beam rye (1983), Overholt (1986 and current), Rittenhouse 80 proof Sazeracs from Rittenhouse bond 2005 Clos Roche Blanche Touraine Sauvignon blanc "No. 2" 2004 Inama Soave Foscarino 2001 Santa Cruz Mountains Vineyard Cabernet Sauvignon 1997 Bodegas Riojanas Rioja Reserva "Monte Real" 1970 Cockburn Vintage Porto NV Aubry Brut (x2) Glenrothes, 1988-2003, Scotch Malt Whisky Society (SMWS) cask 30.44, 56.9% abv Highland Park, 1984-2003, SMWS 4.96, 56.1% Glenturret, 1987-2006, Cadenhead's (first-fill bourbon cask), 52.1% Rosebank, 1991-2005, Classic Malts of Scotland, 46% Glen Glassaogh, 1984-2003, SMWS 21.23, 52.5% Longmorn, 1978-2003, SMWS 7.23, 57.0% Mortlach, 1979-2001, Scott's, 56.5% Ardbeg "Still Young" (90 months old), OB, 57% Ardbeg, 1995-2004, Connoisseur's Choice, 40% Ardbeg, 10yo, OB (Brown-Forman wrap), 46% Ardbeg, 17yo, OB (Brown-Forman wrap), 46% Bowmore, 1989-2004, SMWS 3.94, 54.3% Caol Ila, 1989-2001, Murray McDavid, 46% Caol Ila, 1993-2004, SMWS 53.78, 57.5% Springbank, 10 years old, OB, 57.1% Ropiteau Freres, Marc de Bourgogne (c. 1965), 45% Comte Georges de Vogue, Marc de Bourgogne Reserve Particuliere, 43% M. Chapoutier, Marc vieux de Cotes-du-Rhone, 43% Mastroberardino, "Grappa Novia" (Aglianico), 40% RMS, QE brandy (Carneros), 40% Larios, Brandy Solera Gran Reserva "1866", 40% Delamain, Cognac Grande Champagne "Vesper," 40% Link to comment Share on other sites More sharing options...
porcupine Posted January 8, 2007 Share Posted January 8, 2007 Edmunds St. John "The Shadow". Link to comment Share on other sites More sharing options...
yeuxblu Posted January 8, 2007 Share Posted January 8, 2007 Just finished some baked oysters from the fish market with a lovely pairing of Linden's 2005 Seyval. Link to comment Share on other sites More sharing options...
Heather Posted January 9, 2007 Share Posted January 9, 2007 Tanqueray Rangpur and tonic with lemon, after a very stressful day. It's hitting the spot. Link to comment Share on other sites More sharing options...
ctay122 Posted January 9, 2007 Share Posted January 9, 2007 43 liquer. Came down with a nasty cold, missed work and had to cancel my Circel Bistro reservations. Hoping to make it tomorrow to Bistro Bis. Link to comment Share on other sites More sharing options...
rkduggins Posted January 9, 2007 Share Posted January 9, 2007 Macallan 15 neat. It makes me sigh with pleasure. Link to comment Share on other sites More sharing options...
JeffC Posted January 10, 2007 Share Posted January 10, 2007 Macallan 15 neat. It makes me sigh with pleasure. Nice. I'm sipping Lagavulin 16, neat. Link to comment Share on other sites More sharing options...
Sthitch Posted January 10, 2007 Share Posted January 10, 2007 To drown my sorrows after finding out that I need my knee scoped, I am starting with a bottle of 2000 Domaine de al Charbonniere Chateauneuf-du-Pape, will most likely follow it with something stronger. Link to comment Share on other sites More sharing options...
ol_ironstomach Posted January 10, 2007 Share Posted January 10, 2007 Highball experiment revisited: Wild Turkey Rye with Blenheim's "regular". Ahhhhhh. Link to comment Share on other sites More sharing options...
deangold Posted January 11, 2007 Author Share Posted January 11, 2007 Mount Eden Santa Cruz Estate Cabernet 2003 What a nice young cabernet. Huge flavors, full bodied, lots of ripe tannins so the wine has no harsh edges but is loaded with structture for aging. A great wine from one of the great wineries in California. This winery seems to fly under the radar... don't know why. Unadulterated bilge wather... stay away from. Otherwise the price of this tiny production winery might rise or they might get harder to get. Drink that Neil-Screagle-Phelps Insignia overripe cult wine stuff made to stain teeth and fall apart after a few weeks in the bottle or the latest hot off the presses South american or Aussie hedonistic fruit bomb at north of $50 a bottle instead of this wine which has a 30 years+ track record of greatness and ageability. Link to comment Share on other sites More sharing options...
dinwiddie Posted January 11, 2007 Share Posted January 11, 2007 To drown my sorrows after finding out that I need my knee scoped, I am starting with a bottle of 2000 Domaine de al Charbonniere Chateauneuf-du-Pape, will most likely follow it with something stronger. Sthitch, I opened one of the 2000 Charbonniere CndP Vieille Vignes a few days ago. Still very young and tight. Lots of dark fruits and loam, still very tannic. Plummy flavors with a hint of chocolate. I won't open another for at least 5 years, but this could go for decades. Link to comment Share on other sites More sharing options...
Sthitch Posted January 11, 2007 Share Posted January 11, 2007 Yes, it is still very young, but I was in the mood for some CdP, and its box was the first one that I came across in the cellar so I grabbed it. By the time I finished it, it had really opened up nicely, but you are right, it is still quite tannic. You are right, this is going to age nicely, and I am happy that I have 11 more. Link to comment Share on other sites More sharing options...
alan7147 Posted January 11, 2007 Share Posted January 11, 2007 Mount Eden Santa Cruz Estate Cabernet 2003 What a nice young cabernet. Huge flavors, full bodied, lots of ripe tannins so the wine has no harsh edges but is loaded with structture for aging. A great wine from one of the great wineries in California. This winery seems to fly under the radar... don't know why. Unadulterated bilge wather... stay away from. Otherwise the price of this tiny production winery might rise or they might get harder to get. Drink that Neil-Screagle-Phelps Insignia overripe cult wine stuff made to stain teeth and fall apart after a few weeks in the bottle or the latest hot off the presses South american or Aussie hedonistic fruit bomb at north of $50 a bottle instead of this wine which has a 30 years+ track record of greatness and ageability. I have five bottles of the 1997 laying around somewhere. Dean has inspired me to pop one open. Link to comment Share on other sites More sharing options...
deangold Posted January 11, 2007 Author Share Posted January 11, 2007 I have five bottles of the 1997 laying around somewhere. Dean has inspired me to pop one open. We could work something out on corkage {hint hint...} Link to comment Share on other sites More sharing options...
jparrott Posted January 12, 2007 Share Posted January 12, 2007 Thierry Puzelat Touraine Sauvignon "Buisson Pouilleux" VV 2004. From an old massale of sauvignon blanc, farmed biodynamically and made uber-traditionally, in old wood. Massive flowers and chalky minerals, with a core of exotically complex melon and lemon fruit. This was one of the best wines of the Louis-Dressner Selections portfolio tasting this past October, and it's still as compelling as ever. Could use some time in the cellar, too. Link to comment Share on other sites More sharing options...
Pat Posted January 14, 2007 Share Posted January 14, 2007 Diabolique Belgian Golden Ale I found it in the refrigerator and realized that i didn't rememeber how long it had been in there, so I figured opening it was a good idea. I remember buying it at Total Wine. I just don't remember when I like it. There's something about the name that made me think it would pack a real wallop, but it's quite pleasant. Link to comment Share on other sites More sharing options...
lackadaisi Posted January 14, 2007 Share Posted January 14, 2007 Old Weller Antique, with an Ale 8 One lollipop that I dip occasionally. Link to comment Share on other sites More sharing options...
Sthitch Posted January 14, 2007 Share Posted January 14, 2007 I have a %$#*ing cold! So tonight I am enjoying a 2006 Chateau Nyquil. Link to comment Share on other sites More sharing options...
alan7147 Posted January 14, 2007 Share Posted January 14, 2007 Champagne Moutard Rose Prestige Link to comment Share on other sites More sharing options...
deangold Posted January 14, 2007 Author Share Posted January 14, 2007 Valpolicella 1999 Dal Forno Romano Link to comment Share on other sites More sharing options...
Halloween Posted January 14, 2007 Share Posted January 14, 2007 hot buttered rum Link to comment Share on other sites More sharing options...
ol_ironstomach Posted January 14, 2007 Share Posted January 14, 2007 2004 Il Circo Moscato d'Asti "Il Giocoliere" (imp. by Bonny Doon) (remember, I'm a novice...feedback appreciated) Very soft effervescence. Apples apples apples - red apples on the palate, fading to green apples on the finish. A bit short on crispness though...could stand more acidity? Link to comment Share on other sites More sharing options...
Barbara Posted January 15, 2007 Share Posted January 15, 2007 hot buttered rumBecause it's January, eventhough it doesn't feel like it, or are you sniffly? Link to comment Share on other sites More sharing options...
alan7147 Posted January 15, 2007 Share Posted January 15, 2007 Rittenhouse BOB Rye. Best deal going now Link to comment Share on other sites More sharing options...
deangold Posted January 15, 2007 Author Share Posted January 15, 2007 Tom's of Maine, Spearmint. Manufactured 9/05. I think that anythng manufactured after 6/05 really falls off. You should just tate teh 06 vertsions and they are a shadow of their former selves..... what was Parker thinking when he gave it a 92??? Link to comment Share on other sites More sharing options...
JeffC Posted January 15, 2007 Share Posted January 15, 2007 2000 Chateau Haut-Bages Liberal (Pauillac). Found this in my cellar--what a nice surprise, as I don't remember buying it. I'm terrible at tasting notes, so I'll just go with, "enjoying the hell out of it". Link to comment Share on other sites More sharing options...
ol_ironstomach Posted January 17, 2007 Share Posted January 17, 2007 A splash of Van Winkle 12yr "Lot B" bourbon, Lawrenceburg-bottled. I bought this some years ago but only opened it recently...if I had originally known what I know now, I should have laid a case of it down. Link to comment Share on other sites More sharing options...
edenman Posted January 17, 2007 Share Posted January 17, 2007 A homebrewed imperial stout at 10%. Brewed in September, kegged in November, and getting better every time I try it. Chocolate, a touch of roast, and just enough hop backbone to balance out most of the residual sugar. Still a good bit of alcohol on the aroma, but it seems to be continually mellowing as it ages. Link to comment Share on other sites More sharing options...
Barbara Posted January 17, 2007 Share Posted January 17, 2007 A homebrewed imperial stout at 10%.We were talking about your home brewing this evening at dinner and Dame Edna has a question: Do you put dirty sweat socks in the mix to give it that je ne sais quoi? Link to comment Share on other sites More sharing options...
edenman Posted January 17, 2007 Share Posted January 17, 2007 We were talking about your home brewing this evening at dinner and Dame Edna has a question: Do you put dirty sweat socks in the mix to give it that je ne sais quoi? ha! no sweat socks, but I (regrettably) am still brewing in plastic buckets. I'm still saving up for a conical steel fermenter, but for now, the plastic retains plenty of jenny say coy from previous batches. I've got an experimental hoppy wheat ale in the buckets at the moment, and it's showing more banana/clove character in the aroma than expected. We'll see how that one goes once it goes on tap. Maybe I'll have a little mini tasting/fiesta here since I rarely travel with homebrew. ETA: anybody who wants to buy me one of these gets several kegs of whatever kind of beer they want brewed Link to comment Share on other sites More sharing options...
ManekiNeko Posted January 17, 2007 Share Posted January 17, 2007 ETA: anybody who wants to buy me one of these gets several kegs of whatever kind of beer they want brewed What if one were to give you some glass carboys instead? Not that I have any to give, but I'm curious what the rewards would be I strongly suspect I'd be prying the carboy I gave my brother from his cold, dead hands. {edited so it didn't look like I actually had carboys to give} {carboy = 5-6 Gallon glass jug} Link to comment Share on other sites More sharing options...
jparrott Posted January 18, 2007 Share Posted January 18, 2007 Not drinking right now, but a little bit ago in Whole Foods Fairfax's tasting room: 1. Pierre Luneau-Papin Muscadet "Terroir des Schistes" "Excelsior" 2002: From a cooperative program of tip-top Muscadet producers to explore monolithic single sites. This is ur-Muscadet, all rocks, stones and bones with rich white fruit and piercing, electrifying acidity. One for the long term. Imported by Jocelyn Cambier (and Joe Dressner in other states), $23 at Whole Foods. 2. Chateau de Beaucastel Chateauneuf-du-Pape 1996: Picture-perfect Beau from a second-tier vintage, this is drinking close to full maturity now. Plush earth and loamy red fruit, with plenty of interest. About $90, but a scant $4 for a one-ounce taste that will put a skip in your step for the rest of the day. Link to comment Share on other sites More sharing options...
jpschust Posted January 19, 2007 Share Posted January 19, 2007 What if one were to give you some glass carboys instead? Not that I have any to give, but I'm curious what the rewards would be I strongly suspect I'd be prying the carboy I gave my brother from his cold, dead hands. {edited so it didn't look like I actually had carboys to give} {carboy = 5-6 Gallon glass jug} glass carboys were the best investment i ever made when moving away from plastic. SOOOO much easier to sanitize and clean. Link to comment Share on other sites More sharing options...
mdt Posted January 19, 2007 Share Posted January 19, 2007 glass carboys were the best investment i ever made when moving away from plastic. SOOOO much easier to sanitize and clean. I agree that they have advantages over plastic, but when space is concerned they are a PITA. Link to comment Share on other sites More sharing options...
ManekiNeko Posted January 19, 2007 Share Posted January 19, 2007 I agree that they have advantages over plastic, but when space is concerned they are a PITA. Not if you keep them full of fermenting beer on a regular basis Back on topic: I'm currently drinking water from the office cooler, but at about 6ish I predict that there will be some cask-conditioned Fraoch going into mah belly (unless BP's website is out-of-date). Edit: Anyone caring to join me should look for the long-haired dude with Kermit the Frog shoes. Link to comment Share on other sites More sharing options...
jparrott Posted January 19, 2007 Share Posted January 19, 2007 cask-conditioned FraochWhat time does BP open on Saturdays? Link to comment Share on other sites More sharing options...
ManekiNeko Posted January 19, 2007 Share Posted January 19, 2007 What time does BP open on Saturdays? 11:30 am. And for all y'all that are wondering what this Fraoch stuff is, it's an ale flavored with heather instead of hops as a bittering/preserving agent. It's an historically accurate (well, as accurate as you can get for these sorts of things) reproduction of Pictish beer. Scotland is too dang cold for hops to grow and hops were too expensive (or Scots too dang cheap (or maybe they preferred not giving $$ to the Brits)). The end result is a wonderful mild ale with a hint of clover honey sweetness and a touch of grassy bitterness to it. All those who have been clamoring for a real bitter would probably enjoy this. Info on the beer from the brewer's website: http://www.fraoch.com/history.htm Link to comment Share on other sites More sharing options...
jparrott Posted January 19, 2007 Share Posted January 19, 2007 11:30 am.Is that BP or the upstairs? I've never tried to order a cask beer from upstairs, although I imagine I probably could. Link to comment Share on other sites More sharing options...
ManekiNeko Posted January 19, 2007 Share Posted January 19, 2007 Is that BP or the upstairs? I've never tried to order a cask beer from upstairs, although I imagine I probably could. They don't break down the hours for each on the website. I'm not certain if you can get cask beer while the downstairs is closed. I have gotten some when I've eaten upstairs, but the biergarten was open already. Link to comment Share on other sites More sharing options...
jpschust Posted January 19, 2007 Share Posted January 19, 2007 They don't break down the hours for each on the website. I'm not certain if you can get cask beer while the downstairs is closed. I have gotten some when I've eaten upstairs, but the biergarten was open already. black maple hill 16 year. rocks. Link to comment Share on other sites More sharing options...
Sthitch Posted January 19, 2007 Share Posted January 19, 2007 Golden Dream 1 shot Triple Sec 1 shot Galliano 2 shots orange juice 1 shot heavy cream It takes me back to my childhood as it tastes like an orange dreamsicle, but with a little more happiness inside. Link to comment Share on other sites More sharing options...
jparrott Posted January 19, 2007 Share Posted January 19, 2007 Very Rare Old Heaven Hill "Bottled in Bond" 10yo. So harmonious, with pepper and eucalyptus for firmness, and milk chocolate and caramel for softness. A bridge whiskey for Grouse drinkers, perhaps? Link to comment Share on other sites More sharing options...
ol_ironstomach Posted January 19, 2007 Share Posted January 19, 2007 Where did you happen to find the curieux? I have been searching to no avail. Of limited use to the DC crowd, but Ye Old Spirit Shop in Frederick carries nearly all of the current Allagash releases, including the Curieux ($15.99). FYI. Link to comment Share on other sites More sharing options...
alan7147 Posted January 20, 2007 Share Posted January 20, 2007 Of limited use to the DC crowd, but Ye Old Spirit Shop in Frederick carries nearly all of the current Allagash releases, including the Curieux ($15.99). FYI. Thanks for the info. Surprisingly, I actually found the Curieux at WF in Glover Park Link to comment Share on other sites More sharing options...
porcupine Posted January 21, 2007 Share Posted January 21, 2007 Not just now, but two nights ago: growlers of Old Dominion Aviator Amber Lager and Oak Barrel Stout, reinforcing my belief that the best beer in the world is the fresh one right in front of you. The stout was especially good, with distinct tobacco notes and a sweet finish. Link to comment Share on other sites More sharing options...
Sthitch Posted January 21, 2007 Share Posted January 21, 2007 Delamotte Rose Champagne. Until this afternoon, I had no idea they made a rose, and it is a damn fine wine. Link to comment Share on other sites More sharing options...
Poivrot Farci Posted January 21, 2007 Share Posted January 21, 2007 A river of Pitu cachaça, tears of orgeat, splash of DC tap water. Helps to appreciate the conotation/denotation of Modern Marvels' "balls" episode. Link to comment Share on other sites More sharing options...
edenman Posted January 24, 2007 Share Posted January 24, 2007 2003 Dogfish Head Worldwide Stout 18% abv. tastes like 12%. Chocolate, caramel, toffee, molasses, {another arbitrarily complex sugary adjective}, but suprisingly drinkable, and assuredly the hands-down best 15%+ beer I've ever had. Definitely sweet on the palate, but despite my hophead leanings, that's ok. It blends roast, sugar, and alcohol to create a finish that is definitely on the sweet side, but totally enjoyable. I've had it before, but it never ceases to amaze (and 4 years on, the '03 has aged beautifully). I have a case of the '06 that I'll be sitting on for a while. It is these experiences that make me love this brewery. Just incredible. Link to comment Share on other sites More sharing options...
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