deangold Posted February 16, 2006 Share Posted February 16, 2006 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 Link to comment Share on other sites More sharing options...
John Wabeck Posted February 16, 2006 Share Posted February 16, 2006 Chassagne Montrachet, J.N. Gagnard, 1er cru "Clos de la Maltroye," 1999. Payroll is made much easier. Link to comment Share on other sites More sharing options...
Meaghan Posted February 16, 2006 Share Posted February 16, 2006 Chassagne Montrachet, J.N. Gagnard, 1er cru "Clos de la Maltroye," 1999.Payroll is made much easier. And hours seem like seconds. Link to comment Share on other sites More sharing options...
Sthitch Posted February 16, 2006 Share Posted February 16, 2006 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. Link to comment Share on other sites More sharing options...
Thrasher Posted February 16, 2006 Share Posted February 16, 2006 Orange Cisco with a Sunkist Chaser Link to comment Share on other sites More sharing options...
Tweaked Posted February 16, 2006 Share Posted February 16, 2006 Parc de Cerfs Communs 2006 Link to comment Share on other sites More sharing options...
jparrott Posted February 16, 2006 Share Posted February 16, 2006 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! Link to comment Share on other sites More sharing options...
Joe Riley Posted February 17, 2006 Share Posted February 17, 2006 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 www.IlPalazzone.com Tre bicchierri from Gambero Rosso, too. Link to comment Share on other sites More sharing options...
Stretch Posted February 17, 2006 Share Posted February 17, 2006 Founders Centennial IPA. Someone had to represent for the beer geeks! Link to comment Share on other sites More sharing options...
porcupine Posted February 17, 2006 Share Posted February 17, 2006 Belvedere Pomarancza, ice cold, straight up. Link to comment Share on other sites More sharing options...
Meaghan Posted February 17, 2006 Share Posted February 17, 2006 Tom's of Maine, Spearmint. Manufactured 9/05. Link to comment Share on other sites More sharing options...
DanielK Posted February 17, 2006 Share Posted February 17, 2006 A wee dram (ok, a fair amount more than a wee dram) of Oban 14-yr. Neat. Link to comment Share on other sites More sharing options...
jparrott Posted February 17, 2006 Share Posted February 17, 2006 Mmmmmm. How long before a "whim"sical whiskey tasting? I'd conduct one, and DanielK could supply the brogue-ish ones......... Link to comment Share on other sites More sharing options...
shogun Posted February 17, 2006 Share Posted February 17, 2006 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! As for tonight: Ovaltine is love. Link to comment Share on other sites More sharing options...
Sthitch Posted February 17, 2006 Share Posted February 17, 2006 Tonight it is a large bottle of very cold Aqua Panna. Link to comment Share on other sites More sharing options...
Joe Riley Posted February 17, 2006 Share Posted February 17, 2006 Now I'm onto some 2003 Paolo Petrilli "Ferraù" 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. Link to comment Share on other sites More sharing options...
brendanc Posted February 17, 2006 Share Posted February 17, 2006 2004 Insoglio del Cinghale, Campo di Sasso, Bibbona, Tuscany IGT (insert hoity toity tasting note thingamajigs) Link to comment Share on other sites More sharing options...
Joe Riley Posted February 17, 2006 Share Posted February 17, 2006 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. Link to comment Share on other sites More sharing options...
DanielK Posted February 17, 2006 Share Posted February 17, 2006 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.) Link to comment Share on other sites More sharing options...
jparrott Posted February 17, 2006 Share Posted February 17, 2006 My home collection is actually all highland malts My condolences. Link to comment Share on other sites More sharing options...
deangold Posted February 17, 2006 Author Share Posted February 17, 2006 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! Link to comment Share on other sites More sharing options...
JeffC Posted February 17, 2006 Share Posted February 17, 2006 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. Link to comment Share on other sites More sharing options...
Pete Posted February 17, 2006 Share Posted February 17, 2006 2006 Dunkin Donuts, Freshly Brewed. Vienna, Virginia. 20 ounces. Only 12 cups made. Excellent, with hints of hazelnut and splenda. Link to comment Share on other sites More sharing options...
Olivia255 Posted February 17, 2006 Share Posted February 17, 2006 Coffee right now, but has anyone else here ever tried a Bloody Mary with Aquvavit (Danish spirit made with Caraway)?????? Delicious! I highly recommend....... Link to comment Share on other sites More sharing options...
deangold Posted February 17, 2006 Author Share Posted February 17, 2006 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! Link to comment Share on other sites More sharing options...
Waitman Posted February 17, 2006 Share Posted February 17, 2006 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. Link to comment Share on other sites More sharing options...
Heather Posted February 17, 2006 Share Posted February 17, 2006 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? Link to comment Share on other sites More sharing options...
Joe Riley Posted February 17, 2006 Share Posted February 17, 2006 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! Link to comment Share on other sites More sharing options...
Waitman Posted February 17, 2006 Share Posted February 17, 2006 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) Link to comment Share on other sites More sharing options...
Heather Posted February 17, 2006 Share Posted February 17, 2006 (edited) 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 February 17, 2006 by Heather Link to comment Share on other sites More sharing options...
Waitman Posted February 17, 2006 Share Posted February 17, 2006 Whole garlic cloves or chopped? Whole. Looks cooler and I don't want to get little bits of raw garlic in my drink. Link to comment Share on other sites More sharing options...
deangold Posted February 21, 2006 Author Share Posted February 21, 2006 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. Link to comment Share on other sites More sharing options...
dinwiddie Posted February 21, 2006 Share Posted February 21, 2006 2003 OS Ulysses Link to comment Share on other sites More sharing options...
legant Posted February 21, 2006 Share Posted February 21, 2006 2003 OS Ulysses Glenfiddich... on the rocks. Link to comment Share on other sites More sharing options...
JeffC Posted February 21, 2006 Share Posted February 21, 2006 Highland Park 18, neat. Link to comment Share on other sites More sharing options...
vineguy Posted February 21, 2006 Share Posted February 21, 2006 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! Link to comment Share on other sites More sharing options...
deangold Posted February 21, 2006 Author Share Posted February 21, 2006 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)! Link to comment Share on other sites More sharing options...
Stretch Posted February 23, 2006 Share Posted February 23, 2006 Rodenbach Red ale with Cape Cod Sea Salt potato chips. No vinegar? Use what's to hand. Link to comment Share on other sites More sharing options...
vineguy Posted February 23, 2006 Share Posted February 23, 2006 Tough day at the quarry - Reward? 1994 Philip Togni Cabernet Sauvignon In a real wine glass, no less (no jelly jars tonight) Link to comment Share on other sites More sharing options...
deangold Posted February 24, 2006 Author Share Posted February 24, 2006 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! Link to comment Share on other sites More sharing options...
Barbara Posted February 24, 2006 Share Posted February 24, 2006 French Market Coffee with Chicory (City Roast) Link to comment Share on other sites More sharing options...
Joe Riley Posted February 24, 2006 Share Posted February 24, 2006 (edited) The 2004 vintage of Shea Wine Cellars Pinot Noir "Shea Vineyard" (2003 seen here) courtesy of Mr. Robert McFarland Edited February 24, 2006 by Joe Riley Link to comment Share on other sites More sharing options...
Mark Slater Posted February 24, 2006 Share Posted February 24, 2006 The 2004 vintage of Shea Wine Cellars Pinot Noir "Shea Vineyard" (2003 seen here)courtesy of Mr. Robert McFarland The '04 Shea Vineyard pinot from Ken Wright Cellars is pretty damned tasty, too. Link to comment Share on other sites More sharing options...
Joe Riley Posted February 25, 2006 Share Posted February 25, 2006 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! Link to comment Share on other sites More sharing options...
deangold Posted February 25, 2006 Author Share Posted February 25, 2006 Germain Robin XO Link to comment Share on other sites More sharing options...
Mark Slater Posted February 25, 2006 Share Posted February 25, 2006 Germain Robin XO Pish. Call Touton and get some Tesseron 1929. That's the real deal. Link to comment Share on other sites More sharing options...
shogun Posted February 25, 2006 Share Posted February 25, 2006 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. Link to comment Share on other sites More sharing options...
Joe Riley Posted February 25, 2006 Share Posted February 25, 2006 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. Link to comment Share on other sites More sharing options...
Meaghan Posted February 25, 2006 Share Posted February 25, 2006 Jingle Berries coffee. Yuckers. Link to comment Share on other sites More sharing options...
Chris W Posted February 27, 2006 Share Posted February 27, 2006 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. Link to comment Share on other sites More sharing options...
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