jmdavidson wrote:Still waiting for mine to come from WB Day in January. How was this?

Fantastic! I drink one of these about every 4 months and I think they get better every time...decanted for 6 hrs they need air or let them rest for a few years.

kylemittskus wrote:I was not a fan. Disjointed, short finish, kind of awkward palate. I drank it, but I'm holding my other one for a couple years to see if it gets better.

The Cinque Insieme Syrah or the Montepulciano?

chipgreen wrote:The Cinque Insieme Syrah or the Montepulciano?

Syrah.

joelsisk wrote:I do basically the same as with any other potato, only vary the spices.

Cut potato into .3-.4 inch/side "columns" (cut the long way, roughly square sides, length of the potato)

Dip in olive oil and spice bath (bowl of olive oil and particular spices stirred together - let the oil mixture rest for at least 10 mins to actually partially dissolve, then commence dipping) usually spices are just chili powder and garlic. for sweet potatoes, chili powder and cinnamon, sometimes a bit of nutmeg.

Coat entire fry with oil, but then let most of the oil drain off.

Place on shallow baking sheet, fill, no significant gaps needed, though I try to not have touching.

Sprinkle further spices over sheet as desired.

Tiny pinch of kosher salt sprinkled over entire sheet. (a little goes a long way)

Bake at 450 for 10 mins. Flip fries, bake another 5-7 mins (depending on how crispy you like)

Comes out perfect every time!

We usually cut into chips (1/8-1/4 inch) drizzle both sides with a little olive oil and spinkle on some Old Bay seasoning. Bake at 425-450 (don't remember which) to desired doneness, flipping halfway through.

chipgreen wrote:The Cinque Insieme Syrah or the Montepulciano?

See my edit on original posting.

North316 wrote:We usually cut into chips (1/8-1/4 inch) drizzle both sides with a little olive oil and spinkle on some Old Bay seasoning. Bake at 425-450 (don't remember which) to desired doneness, flipping halfway through.

We do the same, but I set the oven to broil and instead of old bay, I use salt, pepper, and a little garlic powder and cayenne pepper. Keep it in the broiler for about 10 mins or so, flipping half way through. Not really french fries as much as crisped baked sweet potato chips, but we love them! We used to bake them at a lower temp but moved to an oven broil - like the little bit of extra browning on either side.

2011 Bodegas Paso Robles Verdelho Edna Valley with chicken fried rice.

Cycles Gladiator, banned in Bamma.... Liking it more than before..

Still nipping on that 2002 Peter Wellington Syrah. Decant.

cmaldoon wrote:

Having tonight: 2000 Tom Eddy Elodian Cab

The bottles don't disappear as quickly when SWMBO is in a different city

cmaldoon wrote:The bottles don't disappear as quickly when SWMBO is in a different city

Your not trying hard enough

cmaldoon wrote:The bottles don't disappear as quickly when SWMBO is in a different city

My bottles disappear more quickly. I also eat 2 dinners and ice cream at 2 am... SWMBO leaves and I go straight down the hill.

I hit a bit of nirvana tonight...

Queue Florence and the Machine's "Blinding" with a sharp cheddar cheese and 2007 Peter Wellington Victory Reserve.

This wine is drinking really well, I wouldn't hold on to it for more than 2-3 years. When Peter said the 2006 would outlive the 2007 he was spot on (duh.) This wine is not a crowd pleaser- there's not a lot of sweetness or fruit-forwardness to it. It's a dry, warm climate Bordeaux blend with very good tannins, structure, and a small amount of fruit.

I've never wanted a steak so badly to compliment a wine.

Edit: Highly recommend listening reclined, with your feet up, and a glass in one hand. Also helps if you've got an 11 on your amplifier.

jmdavidson wrote:See my edit on original posting.

Grazie!

'07 Lang Wines Zinfandel for me tonight. Err, last night at this point. Big wine for the money, great QPR on all the Lang wines I've tried.

2009 Tua Rita Perlato del Bosco Toscana IGT

2011 Don and Sons Crusher (Orange Wine)

Unlike my first bottle, this one is not flawed. (thankfully!)


Color: a golden color, quite like I remember last years.

Nose: Round for a white. pear, quince, and a flavor between honeysuckle and vanilla. That last part is almost musky and quite intoxicating. There may also be a hint of heat on the nose.

Palate: acidity like a granny smith apple on the entrance, in fact the granny smih feel carries through the middle and end as well. A floral (Lilly, Big ones) sense carries through the middle with a bit of sweet oak and the finish. Digging a bit deeper and you'll find some dried or candies orange peel, both for the zest and the slight bitterness.

Not the most complex wine but better than most. and I love me a white with a finish!

2007 Marimar Estate La Masia pinot Don Miguel Vineyard from a 375..great QPR!

cmaldoon wrote:2011 Don and Sons Crusher (Orange Wine)

Unlike my first bottle, this one is not flawed. (thankfully!)


Color: a golden color, quite like I remember last years.

Nose: Round for a white. pear, quince, and a flavor between honeysuckle and vanilla. That last part is almost musky and quite intoxicating. There may also be a hint of heat on the nose.

Palate: acidity like a granny smith apple on the entrance, in fact the granny smih feel carries through the middle and end as well. A floral (Lilly, Big ones) sense carries through the middle with a bit of sweet oak and the finish. Digging a bit deeper and you'll find some dried or candies orange peel, both for the zest and the slight bitterness.

Not the most complex wine but better than most. and I love me a white with a finish!

Thanks for the update/follow up. I have been holding mine, pending spring or summer. Good to know that this year's offer was a good one.

Don Julio Reposado +
Grand Marnier +
Fresh squeezed lime +
Agave syrup

klezman wrote:Don Julio Reposado +
Grand Marnier +
Fresh squeezed lime +
Agave syrup

Nice. Lately we have used some Tanteo Tequilla that is jalapeño infused. Makes for some great, interesting margaritas. Not too spicy, just a little heat on your throat and the flavor is great.

Blitzen with leftovers

kylemittskus wrote:2009 Tua Rita Perlato del Bosco Toscana IGT

Finishing this off tonight.

cortot20 wrote:Blitzen with leftovers

How was it? I opened one a while ago....wondering when to open another?

mommadeb1 wrote:How was it? I opened one a while ago....wondering when to open another?

momma, check yr pm's
geeze..

2005 Palmeri Stagecoach Vineyard Syrah.

jmdavidson wrote:2005 Palmeri Stagecoach Vineyard Syrah.

What did you think of that one?

neilfindswine wrote:'06 Clark-Claudon Cabernet, after 3 evenings of warm tea.

Proving something to yourself?

2005 Stonier Pinot. Funky cherry nose. More old than new world. Good acid, but short finish. Not much complexity, but definitely enjoyable.

trifecta wrote:2005 Stonier Pinot. Funky cherry nose. More old than new world. Good acid, but short finish. Not much complexity, but definitely enjoyable.

I count this one as a woot qpr find. One of the few times I've pulled a, ahh, twisted a top and stocked up on the replay.

Finishing off that 2002 Wellington Syrah, it's only gotten better.

2003 Francois Villard Reflet Saint Joseph

rjquillin wrote:I count this one as a woot qpr find. One of the few times I've pulled a, ahh, twisted a top and stocked up on the replay.

Finishing off that 2002 Wellington Syrah, it's only gotten better.

As much as people love the Wellington cabs, I personally think his Syrah is his best varietal.

mommadeb1 wrote:How was it? I opened one a while ago....wondering when to open another?

I think their ready to go. Drink up.

Just went to a dinner hosted by David wainwright, managing director of zachys in hk at Tocqueville in NYC and we drank the following:

tytiger58 wrote:What did you think of that one?

2005 Palmeri Stagecoach Syrah: deep, dark fruit in color and flavor, cassis, oak and pepper. Went very well with the grilled steak and the dark chocolate afterwards. Picked up various Palmeri's from other websites and have enjoyed every one of them.

2009 Winter's Hill Vineyard Pinot Noir, Willamette Valley

And one day soon, you may be able to buy this wine also!

rjquillin wrote:momma, check yr pm's
geeze..

I'm sorry, been really busy day!! replied.... finally....

cortot20 wrote:I think their ready to go. Drink up.

thanks, will try tonight....

Doing a side by side of a couple cheap but supposedly good Spanish Garnacha.

2011 Bodegas Borsao Tres Picos
2011 Bodegas Borsao Garnacha

Serving with Manchego cheese, dates in red pepper sauce, baked spanish style cod, and a little patatas alioli.

Going out to the Balboa Park Restaurant on the Prado.
Looked at their list and pricing, so...

2006 Iron Horse Vineyards Russian Cuvée (USA, California, Sonoma County, Green Valley) [NC T, 750]

2010 Kent Rasmussen Sauvignon Blanc Esoterica (USA, California, North Coast, Suisun Valley) [D10, 750]

2007 Keller Estate Chardonnay Oro de Plata (USA, California, Sonoma County) [NC T, 1.5]

1997 Ardente Estate Winery Cabernet Sauvignon Espressione (USA, California, Napa Valley, Atlas Peak) [CC, 750]

2000 Oriel Barolo Etereo (Italy, Piedmont, Langhe, Barolo) [NC T, 1.5]

2007 Prager Winery and Port Works Tomás Imogene's Vineyard (USA, California, Napa Valley) [CC420, 750]

Almost killed a baby.
I had a bottle of 09 Domaine des Monts Luisants Morey St. Denis 1er Cru Les Genavrières out on the counter and ready to open. Finally at the last second a voice of reason spoke to me and convinced me to put it away.

06 Wellington Cab Sav instead.