kylemittskus


quality posts: 258 Private Messages kylemittskus

2013 Alder Springs Vineyard "Row Five"

"If drinking is bitter, change yourself to wine." -Rainer Maria Rilke

"Champagne is a very kind and friendly thing on a rainy night." -Isak Dinesen

cortot20


quality posts: 297 Private Messages cortot20
tytiger58 wrote:Well can't let you guys have all the fun so 2015 campesino ISA Rose. Only 2 left



Nice work!
A definite rebuy

Tonight:
Dutton Goldfield 2014 Pinot Noir RRV Dutton Ranch vineyard
So good even Candace drank a couple glasses.

CT

cortot20


quality posts: 297 Private Messages cortot20
kylemittskus wrote:2013 Alder Springs Vineyard "Row Five"



Any improvement?

CT

jmdavidson


quality posts: 69 Private Messages jmdavidson

With BBQ'd pork ribs, 2013 Jeff Runquist Barbera, Cooper Vyd.

kylemittskus


quality posts: 258 Private Messages kylemittskus
cortot20 wrote:Any improvement?



Change. Strange wine. I'm still convinced it's the oak that's off. It tastes like what I imagine a Syrah aged in too lightly-toasted barrels would taste like.

"If drinking is bitter, change yourself to wine." -Rainer Maria Rilke

"Champagne is a very kind and friendly thing on a rainy night." -Isak Dinesen

cortot20


quality posts: 297 Private Messages cortot20
kylemittskus wrote:Change. Strange wine. I'm still convinced it's the oak that's off. It tastes like what I imagine a Syrah aged in too lightly-toasted barrels would taste like.



Well...... at least it was cheap.

CT

chipgreen


quality posts: 286 Private Messages chipgreen

2012 Nacina Wines Riesling Tondré Vineyard

klezman


quality posts: 178 Private Messages klezman

2011 Bell Syrah, Canterbury Vineyards, Amador

Screaming deal at under $20 from nearby Vons/Safeway/etc

I stopped counting bottles. My CT

kylemittskus


quality posts: 258 Private Messages kylemittskus
cortot20 wrote:Well...... at least it was cheap.



I don't dislike it. I drank another glass tonight. But it is kind of an odd wine. How much was it?

"If drinking is bitter, change yourself to wine." -Rainer Maria Rilke

"Champagne is a very kind and friendly thing on a rainy night." -Isak Dinesen

rjquillin


quality posts: 289 Private Messages rjquillin
klezman wrote:2011 Bell Syrah, Canterbury Vineyards, Amador

Screaming deal at under $20 from nearby Vons/Safeway/etc

Can you snag me a couple/few?

27 year Corison Napa CS solera.

CT

cortot20


quality posts: 297 Private Messages cortot20
kylemittskus wrote:I don't dislike it. I drank another glass tonight. But it is kind of an odd wine. How much was it?



$7-8 I think.

CT

kylemittskus


quality posts: 258 Private Messages kylemittskus

2008 Roessler Ceremonial Vineyard

Not good on the PnP. Dinner (pork roast) is in two hours. We'll see.

"If drinking is bitter, change yourself to wine." -Rainer Maria Rilke

"Champagne is a very kind and friendly thing on a rainy night." -Isak Dinesen

cortot20


quality posts: 297 Private Messages cortot20

Wellington chard with a chicken salad.

CT

InFrom


quality posts: 48 Private Messages InFrom

2014 Willm Reserve Gewurtz, a lovely cool Alsatian to go with our spicy hot Szechuan.

jmdavidson


quality posts: 69 Private Messages jmdavidson
jmdavidson wrote:With BBQ'd pork ribs, 2013 Jeff Runquist Barbera, Cooper Vyd.


Finishing off (left-over) ribs with 2011 Halcon Alturas. After a I hour decant, drinking very well. Good pairing with the ribs, as well.

losthighwayz


quality posts: 83 Private Messages losthighwayz

2013 Limerick Lane zin, RRv

"The older I get the better I was"

mommadeb1


quality posts: 27 Private Messages mommadeb1

Wellington
Meeks Hilltop
Zin
2007

I am glad I have more of this stashed...somewhere

karenhynes


quality posts: 18 Private Messages karenhynes

2008 Meeker Kiss,Ridge Cab, Diamond Mountain

Wine is bottled poetry - Robert Louis Stevenson

rjquillin


quality posts: 289 Private Messages rjquillin
bolligra wrote:How was this? Think I still have all six bottles I bought way back when.

Doing quite well. I much preferred it a couple days later [frig, no Ar] than ~4 hours after PnP. It's now been ~6 days and the edges at PnP have disappeared. Mature fruit, slightly drying tannins and wood well integrated, and balanced acid.
Throwing a bit of sediment.
Went quite well with a SV Flannery hanger steak and sides.
No hurry on this one.

Need to find a '97, for science, and enjoyment.

CT

klezman


quality posts: 178 Private Messages klezman
rjquillin wrote:Can you snag me a couple/few?

27 year Corison Napa CS solera.



If it's still there and the 30% off is still operative. That's the only way to get the deal.

Tonight:
2011 Panther Creek Reserve Pinot Noir
2014 Winesmith Grenache

I stopped counting bottles. My CT

klezman


quality posts: 178 Private Messages klezman
rjquillin wrote:Went quite well with a SV Flannery hanger steak



I need to get me some of those...

I stopped counting bottles. My CT

tytiger58


quality posts: 82 Private Messages tytiger58

Signal ridge tiny pink bubbles what the heck first day of over 100 degree weather and I am down to my last bottle of 6!? And later 07 Virage cab Franc blend.

What contemptible scoundrel stole the cork from my lunch? ~ W. C. Fields

“Freedom is something that dies unless it's used” Hunter S Thompson




awl85


quality posts: 8 Private Messages awl85

2012 Wellington Roussanne

rjquillin


quality posts: 289 Private Messages rjquillin
klezman wrote:I need to get me some of those...

Tonight 24 and 16 oz 60 day dry aged New York from Flannery.

What cork to pull...

CT

kylemittskus


quality posts: 258 Private Messages kylemittskus
rjquillin wrote:Tonight 24 and 16 oz 60 day dry aged New York from Flannery.

What cork to pull...



Aged Victory? Sonoma CS?

"If drinking is bitter, change yourself to wine." -Rainer Maria Rilke

"Champagne is a very kind and friendly thing on a rainy night." -Isak Dinesen

tytiger58


quality posts: 82 Private Messages tytiger58
rjquillin wrote:Tonight 24 and 16 oz 60 day dry aged New York from Flannery.

What cork to pull...



You need some acid to go with those steaks so why not get the heck out of California and try something new...either your 2003 Le Macchiole Messorio Toscana IGT or 2001 Il Marroneto Brunello di Montalcino. Hopefully you won't feel guilty for popping a good bottle

What contemptible scoundrel stole the cork from my lunch? ~ W. C. Fields

“Freedom is something that dies unless it's used” Hunter S Thompson




rjquillin


quality posts: 289 Private Messages rjquillin
tytiger58 wrote:You need some acid to go with those steaks so why not get the heck out of California and try something new...either your 2003 Le Macchiole Messorio Toscana IGT or 2001 Il Marroneto Brunello di Montalcino. Hopefully you won't feel guilty for popping a good bottle

Humm, the '03 is off site storage, while the '01 is at work. Planning on some work today anyway, so, hopefully, since the office move and un-documentated re-casing, I can find it.
Otherwise those CA CS's sound likely.

The '13 Chateau Bianca Riesling last night just didn't cut it.

CT

klezman


quality posts: 178 Private Messages klezman
rjquillin wrote:Tonight 24 and 16 oz 60 day dry aged New York from Flannery.

What cork to pull...



We have a few of those, will likely do them soon. Probably with well aged Bordeaux, Cali Cab, BdM, or some such thing.

I stopped counting bottles. My CT

cortot20


quality posts: 297 Private Messages cortot20

2.3 lb bone in rib eye seared in the BBQ and now finishing in the oven. With sautéed mushrooms and roasted potatoes.
With a woot cellars pouracle and 2009 Wellington Syrah England crest.

CT

klezman


quality posts: 178 Private Messages klezman
cortot20 wrote:2.3 lb bone in rib eye seared in the BBQ and now finishing in the oven. With sautéed mushrooms and roasted potatoes.
With a woot cellars pouracle and 2009 Wellington Syrah England crest.



Yum!
Thoughts on searing first vs at the end?

I stopped counting bottles. My CT

cortot20


quality posts: 297 Private Messages cortot20
klezman wrote:Yum!
Thoughts on searing first vs at the end?



I don't think it matters.

CT

rjquillin


quality posts: 289 Private Messages rjquillin
cortot20 wrote:I don't think it matters.

Just seems weird to sear first; it seems to get mushy then when cooking in it's juices.

CT

jmdavidson


quality posts: 69 Private Messages jmdavidson
rjquillin wrote:Just seems weird to sear first; it seems to get mushy then when cooking in it's juices.


I thought that searing always came first.

rjquillin


quality posts: 289 Private Messages rjquillin
jmdavidson wrote:I thought that searing always came first.

I was thinking SV, cook, pat dry, sear.

CT

jmdavidson


quality posts: 69 Private Messages jmdavidson
rjquillin wrote:I was thinking SV, cook, pat dry, sear.

...not sear, char/fry/grill...etc.

rc70


quality posts: 4 Private Messages rc70

2006 Winesmith Syrah
2010 Scott Harvey Syrah
Grilled Pork Tenderloin medallions with roasted blueberry chipolte sauce

awl85


quality posts: 8 Private Messages awl85
rjquillin wrote:I was thinking SV, cook, pat dry, sear.



Wait a minute. What is the purpose of "pat dry"?

klezman


quality posts: 178 Private Messages klezman
awl85 wrote:Wait a minute. What is the purpose of "pat dry"?



Quicker sear since you don't need to evaporate the water from the meat surface. Quicker browning -> thinner band of overcooked meat inside.

I stopped counting bottles. My CT

klezman


quality posts: 178 Private Messages klezman
jmdavidson wrote:I thought that searing always came first.



I've been seeing a lot more recommendations to do the "reverse sear", which is a silly name for "cook first, sear second". The main idea is that you get two things out of this. 1) the opportunity to first cook the meat exactly how you want it, slowly, and 2) the meat surface is already dry and warmed up slightly from the cooking process thus far -> faster sear -> less overcooked meat around the edges.

I've done this for sous vide steaks, where this is the only thing that makes sense, and for prime rib, following Kenji's directions. For the latter, one time it came out beautifully, the second time it was less different from the traditional way than the first time.

I stopped counting bottles. My CT

cortot20


quality posts: 297 Private Messages cortot20
klezman wrote:I've been seeing a lot more recommendations to do the "reverse sear", which is a silly name for "cook first, sear second". The main idea is that you get two things out of this. 1) the opportunity to first cook the meat exactly how you want it, slowly, and 2) the meat surface is already dry and warmed up slightly from the cooking process thus far -> faster sear -> less overcooked meat around the edges.

I've done this for sous vide steaks, where this is the only thing that makes sense, and for prime rib, following Kenji's directions. For the latter, one time it came out beautifully, the second time it was less different from the traditional way than the first time.



This makes a bit of sense. However I would rather have the less controlled grilling/searing up front. Take the temp on the meat and then go for the more controlled environment of the oven to finish it and get the inside to the exact temp you want.

Here's how I handle this. Pull the meat out 1hour to 1/2 hour before grill time so it comes up in temp. Pat dry and then salt and pepper. Lightly oil and Get you grill very very hot. Grill it for a minute max on each side for color and flavor. Put it in a 350 degree oven until desired doneness. Easy and delicious every time.

CT