nycanuck wrote:Full bodied Reds or a nice jammy port. Prager Winery and Port Works out of Napa has some nice offerings. (hint hint David)

Which cigars top your list Ugli?

[Edit: I just checked Prager's web site and they describe their Tawny as "...a great cigar port!" L O L]

I mainly like Maduros. My absolute favorite is the Diamond Crowne Maximus. I like the Opus X, but it's overrated and overpriced in my opinion. I like Padron's a lot for the price, a great cigar. And Arturo Fuente makes all kinds of nice things.

One thing I've found is very tasty with a cigar is Calvados, which is apple or apple/pear brandy from the Calvados region of France. I like port with cigars sometimes, but sometimes it's a bit too sweet for me to go with the cigars. Mostly I like Bourbon with cigars.

I few weeks ago I had a fantastic 1944 vintage Colheita Port that really knocked me over. A cigar would not have gone with this at all in my opinion.

bhodilee wrote:I get my Harvey's and my Ephiphany's today, I cannot wait. I can't take them home until tomorrow though, I am reduced to literally sneaking them in. Also, UPS cracks me up. I work directly between Omaha and Lincoln, NE. My wine always comes into Omaha goes to Lincoln then comes here. Plus the sort center is about 4 miles from my house in Omaha. Silly UPS.

never fight bureaucrats; it's a surefire way to diminish the health benefits of red wine.

After reading all the labrat reviews, I just couldn't hold out!

In for 2! Can't wait to try them.

I just emailed to have my order increased from 1 to 2. Any clue how long it usually takes to get a reply?

canonizer wrote:never fight bureaucrats; it's a surefire way to diminish the health benefits of red wine.

In this case the bureaucrat is my DF, I've gotta sneak them in the house. The work folk just get mad I don't share.

sneezingferrets wrote:You know who would like this wine...MILFS.

You're right, My Inebriated Loving FriendS would like this wine. So kind of you to point it out for us.

uglybastard wrote:I mainly like Maduros. My absolute favorite is the Diamond Crowne Maximus. I like the Opus X, but it's overrated and overpriced in my opinion. I like Padron's a lot for the price, a great cigar. And Arturo Fuente makes all kinds of nice things.

One thing I've found is very tasty with a cigar is Calvados, which is apple or apple/pear brandy from the Calvados region of France. I like port with cigars sometimes, but sometimes it's a bit too sweet for me to go with the cigars. Mostly I like Bourbon with cigars.

I few weeks ago I had a fantastic 1944 vintage Colheita Port that really knocked me over. A cigar would not have gone with this at all in my opinion.

Mmmm Fuente Anejo....
For a less expensive cigar - the Perdomo Habana Maduro is quite nice. Also the Partagas Spanish Rosada and the El Rey Del Mundo Salado are nice at a reasonable price point.
The 1926 and 1964 Padrons are very nice.

I had a really nice Armenac (sp?) with a cigar a few weeks ago - tasty. A lot of the smokers I know enjoy JW Green with their cigars.

In for one. My third wine.woot in as many weeks...

dankish wrote:ach, it sounds so awesome. I went to the trade tasting "Taste of Walla Walla" over here in NYC about 2 months ago and I was hooked. I found flights for that weekend but it seems the hardest thing to do is find lodging!

any tips/hints?

I definitely need to come through, WA is hitting it's stride and I love what I've had from there so far.

Spring release weekend is a total zoo. I would come some other spring weekend or the 1st weekend in June for Vintage walla walla. If you want recomendations shoot me an email on our website. You're all fools if you don't come check out what's happening here. You'll be blown away!

eric9tx wrote:I just emailed to have my order increased from 1 to 2. Any clue how long it usually takes to get a reply?

Sort of depends how busy service is. There was a woot off last week, so they may be busier than normal...

Sometimes you get a reply. Sometimes you don't. Sometimes you get your initial order and the increased order in the same box. And sometimes they come in separate boxes. Best bet is to check your credit card statement.

[quote postid="2133821" user="pagreen"]I am curious about the stoppers. You guys are obviously proponents of the screw caps. What are your thoughts on how they compare to synthetic corks? How do you decide which wine to pair with which stopper?

Screw cap all the way. I'm a food scientist with a quality control background. I personally invest way to much blood sweat and tears in the vineyard and the winery to gamble with some stinking closure.

We use a mobile bottling line to get our juice in the bottle. So, we are at the mercy of the technology on board. There is a new line over here in E WA and all future bottlings will be under screw.

As far as synthetic goes, we like the Nomacork the best for ease of use and studies they have done on the product. Biggest disadvantage=shorter shelf life. Manufacturer recommends whites1 or 2yrs. reds 4yr.

People ask me all the time about how long they should age our wines. I ask them if they like them. "Yes" they reply. "Drink’em now we'll make more"

imawhyknow wrote:Screw cap all the way. I'm a food scientist with a quality control background. I personally invest way to much blood sweat and tears in the vineyard and the winery to gamble with some stinking closure.

We use a mobile bottling line to get our juice in the bottle. So, we are at the mercy of the technology on board. There is a new line over here in E WA and all future bottlings will be under screw.

As far as synthetic goes, we like the Nomacork the best for ease of use and studies they have done on the product. Biggest disadvantage=shorter shelf life. Manufacturer recommends whites1 or 2yrs. reds 4yr.

People ask me all the time about how long they should age our wines. I ask them if they like them. "Yes" they reply. "Drink’em now we'll make more"

That is a fascinating response. I had no idea about the shortcomings of synthetic corks. This limit on aging would seem to make them clearly inferior to screw caps and, certainly for any wine with aging potential, inferior to natural cork. Why is that? Do they lose their seal, or is it just the opposite--that they cannot breath even the limited amount of a screw cap?

pagreen wrote:That is a fascinating response. I had no idea about the shortcomings of synthetic corks. This limit on aging would seem to make them clearly inferior to screw caps and, certainly for any wine with aging potential, inferior to natural cork. Why is that? Do they lose their seal, or is it just the opposite--that they cannot breath even the limited amount of a screw cap?

"The air contact that is allowed by the natural cork, although minuscule, is a part of the aging process involved in red wines, as well. Wines with the alternative corks (synthetic) have been known to oxidize more quickly, leaving them undesirable to consumers and restaurateurs."

Quoted from professorshouse.com

Also they note that "...look at synthetic cork for a wine that’s consumed within five years or less."

[EDIT: The site also notes that the faster oxidization is because synthetic corks do not seal as tight as natural cork]

imawhyknow wrote:Spring release weekend is a total zoo. I would come some other spring weekend or the 1st weekend in June for Vintage walla walla. If you want recomendations shoot me an email on our website. You're all fools if you don't come check out what's happening here. You'll be blown away!

thanks for the response..

i've sent you a PM..

ScottHarveyWines wrote:UPS just came. I was expecting a Riesling bottling sample that was being overnighted from a winery in the Leelanau Peninsula in MI. A wine I'm making under the Jana label. To my pleasant surprise it was a golden ticket with a bottle of the Stomp and some great Bravo Farms, Tulare Cannonball Cheese. I asked my wife, "what's the cheese in there for?" I guess I'm a little doff, "labrat" she says, get it. Well, the cheese goes great with the Cabernet. My friend Coke was right, the wine is opulent, mouth filling and juicy.
To start off with the packaging is great. Too bad, it has to be discontinued. The colorful light harted labeling sets you in the mood to have fun with this wine.
When opened and pouring, the wines aroma fills the area with rich ripe fruit notes. The color is dark red with just a touch of brick denoting a wine with a years bottle age. Bringing the wine to my nose, I pick up bright cherry cola fruit tones followed by chocolate covered cherrys. These fresh & bright friut tones that are more reminincent of cold climate grape growing. Again the wine is showing it's regional makeup. The wine shows a small amount of fleshyness or steak tar tar with a pleasant hint of parsley. The oak seems to be medium toast French and there is enough there for complexity with out over powering the wine.
When tasting the wine, with the cheese provided, it washes down nicly with a long juicy finish. This wine is on the line between the new world and old world style. A little higher pH than most old world style wines but still a low enoughpH to go well with meat dishes that would have a sweet type sause. Like the just mentioned of duck breast or the lamb dish I mentioned with the Burgundian cranberry sause. Maybe some of the brats with a sweet mustard that everyone os wooting about. Personally, I'm going to put the cork back in and wait till my nephew gets back from hauling wine around and enjoy it with him and a nice cigar. A good all around wine. i think, I'll order a second set.

[sarcastic] Thanks WD! While we all appreciate your efforts to keep such excellent forum participants hanging around, the labrat bar is being set increasingly higher all the time. As if LabROUS wasn't enough, now we have THIS review that clearly shows another someone who knows his wine.[/sarcastic]

Wow -- I am glad I am already in, because this review is enough to make me consider ordering more than I already did (and I am serious about not spending so much money!). I do well to pick out a flavor or two that I can name when I drink, and here you are speculating on the type of oak and how it was treated . Very fun to read.

pagreen wrote:I am curious about the stoppers. You guys are obviously proponents of the screw caps. What are your thoughts on how they compare to synthetic corks? How do you decide which wine to pair with which stopper?

[Disclaimer—the following is a total aside:]

A couple of weeks ago I had the distinct honor and privilege of winning the Golden Ticket and being a labrat. The other day on the radio, I heard that people in Oregon who aren’t poor enough for Medicaid entitlement but who cannot afford health care participate in a lottery for health coverage. The winners of this “Golden Ticket” (their phrase, not mine) receive health coverage. Using the phrase Golden Ticket to describe entitlement to an extra bottle of wine for promotional purposes is both cute and clever. Using the phrase Golden Ticket to describe whether you can afford to treat your diabetes or your brain tumor is the product of a dysfunctional society that has its priorities seriously wrong. (Don’t think the reference to diabetes or brain tumor is hyperbole. The diabetic woman was interviewed on the broadcast, and the guy with the brain tumor refused to get it treated without medical coverage because he did not want to saddle his prospective widow with hundreds of thousands of dollars in debt.)

You should take the aside to the Pub. Great place to discuss things. Especially when you can get differing points of view.

jwhite6114 wrote:[sarcastic] Thanks WD! While we all appreciate your efforts to keep such excellent forum participants hanging around, the labrat bar is being set increasingly higher all the time. As if LabROUS wasn't enough, now we have THIS review that clearly shows another someone who knows his wine.[/sarcastic]

Wow -- I am glad I am already in, because this review is enough to make me consider ordering more than I already did (and I am serious about not spending so much money!). I do well to pick out a flavor or two that I can name when I drink, and here you are speculating on the type of oak and how it was treated . Very fun to read.

So would Scott be LabRODENT since Peter is LabROUS?

Winedavid39 wrote:'"it's CELEBRITY LABRAT'S ! "

I hope that's not on Vh1, I can't see Peter wearing a clock around his neck.

pagreen wrote:That is a fascinating response. I had no idea about the shortcomings of synthetic corks. This limit on aging would seem to make them clearly inferior to screw caps and, certainly for any wine with aging potential, inferior to natural cork. Why is that? Do they lose their seal, or is it just the opposite--that they cannot breath even the limited amount of a screw cap?

I don't think they are inferior to natural cork. It all depends what the intent of the winemaker is. Ready to drink wines not for aging - I would use a nomacork vs natural. I hate natural corks. They are an unnecessary evil. (We used a natural cork once on one bottling of Boomtown only out of necessity, never again)

I have literally dumped hundreds of bottles and thousands of dollars down the drain because of cork taint. People speak of romance. What’s romantic about 5-10% spoiled wine? Even is its <5%? I think the cork is part of the pomp and ceremony of wine that is intimidating. Wine is meant to be shared and enjoyed. It’s about family, friends and community. Not about stuffy sh8t. I’ll stop there before I get too carried away.

Sorry for getting on the soap box. I’m sure you have all heard all this before.

the middle one is woots perferd brand

imawhyknow wrote:I don't think they are inferior to natural cork. It all depends what the intent of the winemaker is. Ready to drink wines not for aging - I would use a nomacork vs natural. I hate natural corks. They are an unnecessary evil. (We used a natural cork once on one bottling of Boomtown only out of necessity, never again)

I have literally dumped hundreds of bottles and thousands of dollars down the drain because of cork taint. People speak of romance. What’s romantic about 5-10% spoiled wine? Even is its <5%? I think the cork is part of the pomp and ceremony of wine that is intimidating. Wine is meant to be shared and enjoyed. It’s about family, friends and community. Not about stuffy sh8t. I’ll stop there before I get too carried away.

Sorry for getting on the soap box. I’m sure you have all heard all this before.

Not all of it. The main problem I have with the synthetic corks is that they leak (after you've opened them) when on their side. Didn't have that problem with a regular cork.

It will be interesting to see how screw-tops work on long term wine aging. I think someone reported that there are some studies going on.

MarkDaSpark wrote:You should take the aside to the Pub. Great place to discuss things. Especially when you can get differing points of view.

You suggest to move this to the pub yet we spent pages on sausages or brauts here?

Three varied reds for one low price with the be-lawyered vintner standing behind his product, posting woot comments? Yeah, I'm in for one.

shh64 wrote:You suggest to move this to the pub yet we spent pages on sausages or brauts here?

I thought someone already suggested moving that to the pub. Actually, there is a thread under World of Woot about Sausages.

Besides, we seem to like controvesial subjects in the Pub (see previous pubs on politics, kid beating (jk), men vs. women, etc.). This one would fit right in.

Winedavid39 wrote:you mean the link below?

Thanks! I did do this before...but I'll do it again and hope for the best (I moved in the interim!)!!

LRWRower wrote:Thanks! I did do this before...but I'll do it again and hope for the best (I moved in the interim!)!!

Look for the USPS truck with the wine.woot stickers...those were yours.

MarkDaSpark wrote:Not all of it. The main problem I have with the synthetic corks is that they leak (after you've opened them) when on their side. Didn't have that problem with a regular cork.

It will be interesting to see how screw-tops work on long term wine aging. I think someone reported that there are some studies going on.

It's true some synthetics leak when reinserted. That's because the hole from the corkscrew goes all the way through and possibly out the side. The only way around it is to make sure and not go all the way through the cork when screwing and then reinsert the cork hole side up. Can I say that?

Yes indeed. There are many long term aging studies ongoing as well as completed. They span from grand cru burgundy to 1st growth bordeaux to aussie riesling. All of these have been tasted after twenty or thirty years. Guess what the unanimous consensus is between winemakers, critics and somms. The screw cap wines are fresher and have retained more their fruit component while still developing bottle bouquet. This is pretty much undisputed when talking to people that really know. The real questions is how quick do you want your wines to age? The lower the oxygen transfer rate through the closure, the less dissolved oxygen in the wine, the longer a wine will hold up. I myself have cellar palate. Meaning I love fruit in wine. I can appreciate old burg and bord but I usually wonder what it would have been like when it still had more fruit. Translation I drink them young. I drink almost all of my wine in the first 10 years.

ScottHarveyWines wrote:UPS just came. I was expecting a Riesling bottling sample that was being overnighted from a winery in the Leelanau Peninsula in MI. A wine I'm making under the Jana label. To my pleasant surprise it was a golden ticket with a bottle of the Stomp and some great Bravo Farms, Tulare Cannonball Cheese. I asked my wife, "what's the cheese in there for?" I guess I'm a little doff, "labrat" she says, get it. Well, the cheese goes great with the Cabernet. My friend Coke was right, the wine is opulent, mouth filling and juicy.
To start off with the packaging is great. Too bad, it has to be discontinued. The colorful light harted labeling sets you in the mood to have fun with this wine.
When opened and pouring, the wines aroma fills the area with rich ripe fruit notes. The color is dark red with just a touch of brick denoting a wine with a years bottle age. Bringing the wine to my nose, I pick up bright cherry cola fruit tones followed by chocolate covered cherrys. These fresh & bright friut tones that are more reminincent of cold climate grape growing. Again the wine is showing it's regional makeup. The wine shows a small amount of fleshyness or steak tar tar with a pleasant hint of parsley. The oak seems to be medium toast French and there is enough there for complexity with out over powering the wine.
When tasting the wine, with the cheese provided, it washes down nicly with a long juicy finish. This wine is on the line between the new world and old world style. A little higher pH than most old world style wines but still a low enoughpH to go well with meat dishes that would have a sweet type sause. Like the just mentioned of duck breast or the lamb dish I mentioned with the Burgundian cranberry sause. Maybe some of the brats with a sweet mustard that everyone os wooting about. Personally, I'm going to put the cork back in and wait till my nephew gets back from hauling wine around and enjoy it with him and a nice cigar. A good all around wine. i think, I'll order a second set.

First thing great review. But damn I have been so good not buying a bunch of stuff I don't need and then today I had to cave and grab the wine and the woot soundcard. Oh well that's why they are called "credit cards" right :-)

Dusted Valley Three-Label Three-Pack
Current numbers (updated each minute):
First sucker: MaskedMarvel
Speed to first woot: 0m 7.233s

Last wooter to woot: debegone

Once again, the winemakers (and labrats) have convinced me to try something new and interesting. Looking forward to these wines!

imawhyknow wrote:I don't think they are inferior to natural cork. It all depends what the intent of the winemaker is. Ready to drink wines not for aging - I would use a nomacork vs natural. I hate natural corks. They are an unnecessary evil. (We used a natural cork once on one bottling of Boomtown only out of necessity, never again)

I have literally dumped hundreds of bottles and thousands of dollars down the drain because of cork taint. People speak of romance. What’s romantic about 5-10% spoiled wine? Even is its <5%? I think the cork is part of the pomp and ceremony of wine that is intimidating. Wine is meant to be shared and enjoyed. It’s about family, friends and community. Not about stuffy sh8t. I’ll stop there before I get too carried away.

Sorry for getting on the soap box. I’m sure you have all heard all this before.

Not with this degree of eloquence and thoroughness.

bhodilee wrote:You're not that old

Nice...

Loweeel wrote:Nope. Cornell and me. Age and Beauty.

go big red! even though both M and W b-orb teams got beat by about double their score in the first round of the tourney this year. But our polo team rocks!

Just when I thought I was destined to "ride the bench", I arrive home from work tonight and find the infamous Fed Ex with the purple label. It appears I have been granted the honor of being a labrat for the 2006 Dusted Valley Stained Tooth Syrah!
Just cracked the screw-top and poured myself a glass. Great dark purplish, ruby color with a nice bouquet of cherries and fruit right away. I think this is going to be enjoyable.
Need to put the 18 month old to bed and will provide a more detailed report shortly.

imawhyknow wrote:Yes indeed. There are many long term aging studies ongoing as well as completed. They span from grand cru burgundy to 1st growth bordeaux to aussie riesling. All of these have been tasted after twenty or thirty years.

can you post refs to these studies? have tried in the past but have been unsuccessful in finding them or their abstracts / summaries. would appreciate you pointing us in the right direction.

themostrighteous wrote:can you post refs to these studies? have tried in the past but have been unsuccessful in finding them or their abstracts / summaries. would appreciate you pointing us in the right direction.

They are referenced in Tyson Stelzer's Taming The Screw. This is the ultimate resource book on screw caps.

Looking back on the use of the word "studies" We are able to measure dissolved oxygen and lowering amounts of freeSO2 and perhaps increasing VA. But taste my freind is all subjective. On persons "smells like wet goats ass" is another persons "lovely french funk"

imawhyknow wrote:But taste my freind is all subjective. On persons "smells like wet goats ass" is another persons "lovely french funk"

That's right up there with Corrado's previous review: "smells like dirty diaper" (..of a wine that shall remain nameless, but is NOT one of these.)

A Washington State Vintner Experience: Boomtown Review
Unassuming and easy.
But no real "heady rush' or "back beat"
More of an easy-listening sort of groove.
Honestly refreshing,
almost thirst quenching.
I enjoyed it
With friends who weren't impressed
But I'm a rookie.
Thanks for the Golden Ticket wine.woot!

I just caved in and bought 2. I have a suggestion for this forum, is there anyway the LABRAT reports can be highlighted or distinguished so that an interested purchaser can go right to the reviews rather than go through 10 pages of comments? I truly enjoy the other comments but don't always have the time to read them. I do find the reviews to be very persuasive and purchase more than I should but I enjoy reading the reviews
thanks

Well, I finally pulled the trigger on one this morning. I am still not convinced that I'll love the style of these wines, as the Lab Rat reviews all described them as very fruity and a little sweet, but I figure I'll give them a shot. Maybe they'll surprise me. At the price point that they're offered at, I figure it's worth the risk -- if for no other reason than to enhance my education of Washington wines. I'm looking forward to trying them!

imawhyknow wrote:They are referenced in Tyson Stelzer's Taming The Screw. This is the ultimate resource book on screw caps.

Looking back on the use of the word "studies" We are able to measure dissolved oxygen and lowering amounts of freeSO2 and perhaps increasing VA. But taste my freind is all subjective. On persons "smells like wet goats ass" is another persons "lovely french funk"

much appreciated. i'm very much in the pro screw cap camp, and i've gotten lambasted by my pro cork friends, especially on the "uncertainty" (read: "no evidence") of how wines will age w/ screw caps. i would very much like to introduce a little critical reasoning into that otherwise very emotional discussion. thanks again.