deangold Posted December 20, 2007 Author Share Posted December 20, 2007 Paolo Bea Santa Chiara 2006 Bea is now making a "brown wine"! It was always a little anomalous that this traditionalist who just threw his red into a tank and let them go to work on their own made a fairly modernist white with chardonnay & sauvignon in addition to traditional grapes. But now they ferment the wine on the skins for 14 days "senze controlatta temperatura" and let the wine rest on the fine lees until bottling the following July. The only non traditional bit is that the fermentation & ageing is in stainless, not Amphorae. But the result is a Gravner-esque wine of great richness & viscosity at and incredibly reasonable price (as far as Gravner-esque wines go for). For a dollar or two more than the wholesale for a Radikon or a considerable bit less than the wholesale on Gravner, you can have the Bea on a wine list! Intense rich grechetto & malavasia flavors lead. Lush, full bodied. If served at cellar temp in a black glass I doubt many would even peg it as a red wine. Amazing stuff from Bea & Neil Rosenthal. Link to comment Share on other sites More sharing options...
jparrott Posted December 20, 2007 Share Posted December 20, 2007 Yay, brown wine! (I mean it.) Link to comment Share on other sites More sharing options...
deangold Posted December 20, 2007 Author Share Posted December 20, 2007 Yay, brown wine!(I mean it.) I know you do! Link to comment Share on other sites More sharing options...
jparrott Posted December 21, 2007 Share Posted December 21, 2007 Intense rich grechetto & malavasia flavors lead. Lush, full bodied. If served at cellar temp in a black glass I doubt many would even peg it as a red wine. As do I. Link to comment Share on other sites More sharing options...
MadAussieInUSA Posted December 21, 2007 Share Posted December 21, 2007 Was instroduced to amaretto sours and I like! mmmm a bit low in the alch tho but quite tasty. Link to comment Share on other sites More sharing options...
Sthitch Posted December 21, 2007 Share Posted December 21, 2007 Was instroduced to amaretto sours and I like! mmmm a bit low in the alch tho but quite tasty.I love Amaretto Sours, and surprisingly the best one that I have ever had was at the Best Western Malpensa outside of Milan. A hotel that is 5 minutes from the airport, with a very good bar and decent restaurant, but beds of granite. Link to comment Share on other sites More sharing options...
Seanchai Posted December 21, 2007 Share Posted December 21, 2007 Rogue's Santa’s Private Reserve. Very seasonal and very nice. Link to comment Share on other sites More sharing options...
Hannah Posted December 21, 2007 Share Posted December 21, 2007 Kazakh brandy. Way better than you'd think. Link to comment Share on other sites More sharing options...
Xochitl10 Posted December 22, 2007 Share Posted December 22, 2007 Something new for the winter solstice: gin shaken with Cointreau and yuzu juice, garnished with a yuzu wheel. Link to comment Share on other sites More sharing options...
jparrott Posted December 22, 2007 Share Posted December 22, 2007 A Boodles Vesper, hold the vodka. Yum. Link to comment Share on other sites More sharing options...
alan7147 Posted December 22, 2007 Share Posted December 22, 2007 Bells Sparkling Ale to be followed later by Roses de Jeanne Champagne, "Les Ursules" Link to comment Share on other sites More sharing options...
jparrott Posted December 22, 2007 Share Posted December 22, 2007 Watch out for that Bell's Sparkling...comparisons to Coopers are, well, not apt at all. Link to comment Share on other sites More sharing options...
alan7147 Posted December 23, 2007 Share Posted December 23, 2007 Watch out for that Bell's Sparkling...comparisons to Coopers are, well, not apt at all. Is that a good thing? Link to comment Share on other sites More sharing options...
jparrott Posted December 23, 2007 Share Posted December 23, 2007 It's neither good nor bad. But the Bell's Sparkling has plenty of alcohol. Link to comment Share on other sites More sharing options...
deangold Posted December 26, 2007 Author Share Posted December 26, 2007 1975 Phelps Cabernet Sauvignon Napa Valley. Superb, supple mature cab. Leg of lamb is in the oven. Link to comment Share on other sites More sharing options...
qwertyy Posted December 27, 2007 Share Posted December 27, 2007 Scotch. Sometimes this can just be a crap, crap, crap world. Link to comment Share on other sites More sharing options...
alan7147 Posted December 29, 2007 Share Posted December 29, 2007 2005 Domaine de Belliviere Coteaux du Loir Le Rouge-Gorge. Nice spicy notes of black pepper and a little strawberry fruit. Quite different then most reds from the Loire that I have tasted, and at 15% abv all you smucker-heads should give this a try (hint hint....it is not that hot) $24.99 from Arrowine (imported by the man JD) Link to comment Share on other sites More sharing options...
jparrott Posted December 29, 2007 Share Posted December 29, 2007 Yeah, I found this a bit ponderous. Honestly, I don't get pineau d'aunis as much as I should; this is largely because most of my experience with the cepage is in power-tasting sessions--twenty seconds isn't long enough to devote to a wine from this chameleon variety. Link to comment Share on other sites More sharing options...
MBK Posted December 30, 2007 Share Posted December 30, 2007 Chai tea. Jetlag plus hangover equals minimum sleep and maximum crankiness. Some welcome home, huh? Link to comment Share on other sites More sharing options...
DonRocks Posted December 30, 2007 Share Posted December 30, 2007 Chai tea. Jetlag plus hangover equals minimum sleep and maximum crankiness. Some welcome home, huh? Welcome home, Marni. And CONGRATULATIONS! Link to comment Share on other sites More sharing options...
rkduggins Posted December 31, 2007 Share Posted December 31, 2007 Calvados side car with three Morello cherries. Link to comment Share on other sites More sharing options...
porcupine Posted December 31, 2007 Share Posted December 31, 2007 Calvados side car with three Morello cherries. Funny - that's what I was drinking about an hour ago (minus the cherries). What proportions do you use? Link to comment Share on other sites More sharing options...
rkduggins Posted December 31, 2007 Share Posted December 31, 2007 Very rough eye ball: 3/4 Calvados, 1/4 Cointreau and a squeeze of lemon if I've any handy. Link to comment Share on other sites More sharing options...
DanielK Posted December 31, 2007 Share Posted December 31, 2007 Very rough eye ball: 3/4 Calvados, 1/4 Cointreau and a squeeze of lemon if I've any handy. Wow, 8am for a sidecar? You start NYE early... Link to comment Share on other sites More sharing options...
Sthitch Posted January 1, 2008 Share Posted January 1, 2008 A young but delightful 2005 Elias Mora, soon to be followed by a E-O Blanc de Noir VV. Link to comment Share on other sites More sharing options...
alan7147 Posted January 1, 2008 Share Posted January 1, 2008 2006 Prager Gruner Vetliner to be followed by some 1990 Krug Link to comment Share on other sites More sharing options...
Joe Riley Posted January 1, 2008 Share Posted January 1, 2008 1990 Krug Infanticide! Link to comment Share on other sites More sharing options...
dcs Posted January 1, 2008 Share Posted January 1, 2008 Very rough eye ball: 3/4 Calvados, 1/4 Cointreau and a squeeze of lemon if I've any handy. Are you a Piker? We started with Margaritas at 5:00 and are still going strong. Happy New Year! Link to comment Share on other sites More sharing options...
deangold Posted January 1, 2008 Author Share Posted January 1, 2008 Mineral water & coffee. Link to comment Share on other sites More sharing options...
porcupine Posted January 5, 2008 Share Posted January 5, 2008 vanilla sidecar maple manhattan experimental vegetable - tequila beverage [hic] Shakespeare Theatre has jumped the shark Link to comment Share on other sites More sharing options...
porcupine Posted January 6, 2008 Share Posted January 6, 2008 A cocktail made of Citadelle gin, parfait amour, Peychaud bitters, a hibiscus flower in syrup, shaken well and served straight up in a chilled, sugar-rimmed cocktail glass, with a lemon twist. Not bad. Link to comment Share on other sites More sharing options...
Sthitch Posted January 6, 2008 Share Posted January 6, 2008 Blackthord English - Plymouth Sloe Gin, Blue Coat Gin, Sweet Vermouth, and Orange Bitters. Strong and differnet. Followed by a bottle of Zefiro Prosecco. Link to comment Share on other sites More sharing options...
Xochitl10 Posted January 6, 2008 Share Posted January 6, 2008 Amazake -- a hot, sweetened beverage made from sake lees. It's . . . interesting. Link to comment Share on other sites More sharing options...
alan7147 Posted January 11, 2008 Share Posted January 11, 2008 Montesecondo Rosso (2005)- Stocked up on stuff at Astor today after a day of meetings in NYC. Link to comment Share on other sites More sharing options...
jparrott Posted January 11, 2008 Share Posted January 11, 2008 Oh that's a yummy one. An Italian-American chap went back to the old country to take over his family's wine farm a few years ago. The first Montesecondo rosso IGT was denied the Chianti Classico DOCG. The DOCG board told the winemaker that if he added a coloring agent, he would get the DOCG. Of course, he didn't, and sold the wine as Rosso IGT (I think this was the 2004 vintage). Link to comment Share on other sites More sharing options...
alan7147 Posted January 11, 2008 Share Posted January 11, 2008 Oh that's a yummy one. An Italian-American chap went back to the old country to take over his family's wine farm a few years ago. The first Montesecondo rosso IGT was denied the Chianti Classico DOCG. The DOCG board told the winemaker that if he added a coloring agent, he would get the DOCG. Of course, he didn't, and sold the wine as Rosso IGT (I think this was the 2004 vintage). Yeah, I remember reading that one year the he could not get the DOCG because it was too wine had too much color and the next year he was denied becasue the wine had too little color. Understandably, he did not try a third time and bottled the wine as a Rosso IGT. Link to comment Share on other sites More sharing options...
jpschust Posted January 11, 2008 Share Posted January 11, 2008 last night, oban 14. it's ok. not mindblowing by any means. Link to comment Share on other sites More sharing options...
Gubeen Posted January 15, 2008 Share Posted January 15, 2008 A wonderful gin and tonic with Oude Genever from Holland that is ice cold and Fever Tree tonic. The Fever Tree really lets the complex flavors of this gin come out. I believe this bottle was aged about 15 years and then bottled in ceramic. This stuff warms you up!!! Top of the evening to all of you Link to comment Share on other sites More sharing options...
Lydia R Posted January 16, 2008 Share Posted January 16, 2008 I'll be at the bar at RTC tonight around 7:45 Classic's version of a Dark and Stormy. Try it next time. , , , ! ! ! Link to comment Share on other sites More sharing options...
Heather Posted January 17, 2008 Share Posted January 17, 2008 Citadelle, St. Germaine, Fever Tree tonic, and lime. Delicious, floral and elegant. Link to comment Share on other sites More sharing options...
porcupine Posted January 17, 2008 Share Posted January 17, 2008 , , , ! ! ! Yah, I know. Sucks, doanit? Tonight: random pinot noir; some blend of merlot and cabernet sauvignon (nice with a venison chop and blue cheeze); Boodles and Fever Tree; Knickerbocker with Citadelle, Vya dry, Vya sweet. [hic] hbtm Link to comment Share on other sites More sharing options...
alan7147 Posted January 17, 2008 Share Posted January 17, 2008 Olivier Lemasson "Gama Sutra" from 80 year old Gamay....soooooo good. Link to comment Share on other sites More sharing options...
jparrott Posted January 17, 2008 Share Posted January 17, 2008 Olivier Lemasson "Gama Sutra" from 80 year old Gamay....soooooo good.That wine is insane. Vin de Table, of course. Link to comment Share on other sites More sharing options...
Pool Boy Posted January 17, 2008 Share Posted January 17, 2008 This past weekend, a Dehlinger 2002 Syrah. Really good stuff. Dehlinger is a very underrated producer, IMO. Link to comment Share on other sites More sharing options...
alan7147 Posted January 17, 2008 Share Posted January 17, 2008 That wine is insane. Vin de Table, of course. Great label too. Link to comment Share on other sites More sharing options...
jparrott Posted January 19, 2008 Share Posted January 19, 2008 Tanqueray Malacca Negroni. Mmmmmmmmm. Link to comment Share on other sites More sharing options...
zoramargolis Posted January 19, 2008 Share Posted January 19, 2008 A Zuidam zoratini: Zuidam gin, Vya dry vermouth and St. Germain with a Meyer lemon twist. Not quite as floral and elegant as one made with Hendrick's gin, but quite delicious nonetheless. Link to comment Share on other sites More sharing options...
hmmboy Posted January 19, 2008 Share Posted January 19, 2008 1998 Usseglio Cuvee Mon Aieul CDP - YUM........ Link to comment Share on other sites More sharing options...
Sthitch Posted January 19, 2008 Share Posted January 19, 2008 A Zuidam zoratini: Zuidam gin, Vya dry vermouth and St. Germain with a Meyer lemon twist. Not quite as floral and elegant as one made with Hendrick's gin, but quite delicious nonetheless.That sounds like a great idea, but right now I am in the middle of enjoying a Meyer Lemon Aviation using Zuidam gin (Westbourne is a better fit for this, but it still works). Link to comment Share on other sites More sharing options...
alan7147 Posted January 19, 2008 Share Posted January 19, 2008 Allagash black -Belgian style stout. Nice balance of coffee and chocolate. I am going to age a couple of bottles to see how they are in about a year. Link to comment Share on other sites More sharing options...
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