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Discussion in 'The Mainboard' started by Rabid, Apr 8, 2015.
Corison was an awesome tasting. They always do a really old, “library” bottle.
I have Coravin which I use to snag a glass or two out of an expensive bottle and then I generally open the bottle in the next few months. My wife got it for me when she was pregnant with our second and it came in really handy at that point. It is a nice luxury. Mostly though I just use vacu-vin and drink half a bottle one night and the second half the next. I don't bother with refrigerating unless it is going to take me a few nights to get back to the bottle. From my experience many bottles are better the second day with vacu-vin--as if they've been decanted.
I was leaving the Jessup Cellars tasting room across the street from the French Laundry and ran into Jerod Haase while he was UAB’s coach. I spoke to him, and he was shocked I knew who he was. We talked for a few minutes, then he went in for his dinner. He’d accepted the Stanford job by the time I flew home.
Jessups a good time
but i'm a wine novice, at best
I'm getting a 50 bottle fridge.
Help me fill it.
Had '15 Halls Cabernet last night. Prolly the best cab I've ever had.
If you like Hall you will probably also like Chappellet. The price point is in the ballpark of Hall and its about half what any of Chappellet's neighbors charge for their second wines. I've been a club member there since 2011. The wines from the mountains usually take a year or two extra to come around but it is well worth it and I feel like that is why you get a fridge.
Do you want to drink them or let some age?
I am guessing just drinking, is there a place for white and red wines? It should not be kept at the same temp
I don't really like white wines at this point. Wouldn't mind aging a few bottles , although everything in there will be under $100.
I don’t find there is much reason to age whites. I have a few white burgundy and Riesling that can take age but usually if I’m drinking a white I’m looking for crispness. You would age a white at the same temp (55) as a red. Serving temp for whites is typically 45-55 (crisp whites like sauv blanc 45-50; fuller bodied like Chardonnay 50-55) so you just pull them and put them in a normal fridge 10-30 minutes before serving.
Spent a minute in the Santa Ynez valley this past week and could not recommend going enough. Los Olivos as a town fucks.
Carmel Valley and Salinas Vallye were on this trip too, and great, but man the mountains + wine down there by Santa Barbara were unreal.
Looks like I'll be joining this thread a lot in the future. Just made an offer on neighboring wine bar.
Anyone got advice for taking your own wine to restaurants other than making sure they don't carry the wine? I normally do a $60/70 bottle.....which is basically a $30 bottle at retail, but would like to start having really nice bottles without spending $150.
Not sure what you are asking? If you want to take more expensive wine just buy more expensive wine.
We just got our first shipment of wine from the wine club of the first winery we hit up on our recent trip. Going to cancel prior to next order and wish we had done it differently. Oh well.
1. Call restaurant in advance to confirm their policy, corkage fee, bottle is not on their list, etc.
2. Bring a decent bottle. Typically I only take wines worth $50+ but it depends a little on the wine and restaurant. Don’t go overboard...no more than 1 bottle per couple or two bottles total.
3. At the restaurant, alert restaurant staff you have a bottle you would like opened. Let them know you understand and accept the fee.
4. I always order a few cocktails, glasses of sparkling, or another bottle of wine to start the meal. This is may be optional, but I think it’s a good practice.
5. Offer a taste to the somm or restaurant staff who opens it.
6. If you have any specific stemware or service requirements (wanting to pour yourself, etc.) ask them up front.
7. Go above 20% on the tip. May consider tipping on the total if the bottle were sold off the list but not required.
I keep seeing "make sure it's a special bottle". I mean, will my wait staff 1. Be upset or 2. Think I'm a snob?
That is very dependent on the restaurant and the wine. But if you follow proper etiquette you should be fine. Can also be a great conversation starter with the staff and lead to exceptional service in certain situations. Especially if you offer a taste of something they like or find interesting.
Good stuff....this is exactly what I was looking for...thanks!
I’ve never had a problem bringing my own wine. I’ve called ahead if I wasn’t sure. Corkage used to be free at a couple restaurants but as the economy improved, they stopped that. Now pay $20-25 per bottle.
This is pretty close to my etiquette. In regard to #4, I usually bring a red so to start I do a sparkling or white that they offer by the glass. It has been my experience (may be a local thing) that many will waive the corkage fee when you buy a by-the-glass pour. On #5, for me, it totally depends on the venue and their interest. If they seem indifferent to that I brought something or what I brought then I don't offer. In cases where the person pouring takes an interest or asks about it then I offer a pour. I've had them thank me and give a by-the-glass pour in those circumstances.
Wait a second, you guys can bring your own wine at a restaurants if you pay a fee?
Some states allow it and if so it is up to the restaurants to have a policy. In MN, when they do, the fee is typically $15.
90% of the restaurants up here do not allow it. And we already pay too much for wine. It’s even more stupid when you buy the bottle in a restaurant. They double tax, restaurants have to pay an extra because they will sell the bottle
I typically pay $25 around Detroit, sometimes as high as $35. Steakhouses can be $50+ but I don't dine in those places frequently. The concept is pretty new here and i think some restaurants don't fully understand it yet.
Had some absolutely amazing red last night. Asked for Calipaso (cheap $17 cab), but they poured something totally different and from the depth and taste, waaaaaaaay more expensive. I'm pleased
Guys I’ve fallen down an Italian wormhole recently. Dollar for quality I feel like Italian wines deliver the best old world value, at least as my Palette lines up.
$20 Nebbiolo as my daily drinker has been a nice change too. Bought a mixed 6 pack to try out and haven’t been disappointed yet with any of the first 3.
2014 AXR Chard was fan fucking tastic. Glad I bought a few bottles
Last day of a long weekend in Napa. Did private tastings at Robert Foley, Cade and Del Dotto. Then had a private dinner at Trefethen last night. Amazing times every where. Just stopping at some more places today on the way to the airport. What a great place to visit.
This. For me Nebbiolo is like Pinot before Sideways.
That Bob Foley griffin
His wife Kelly actually did the tasting. Very cool woman with great stories.
Cade is probably my favorite spot in Napa.
Anyone actively using the Vivino app? Would love to follow you and to be followed... message me if you’d like.
Got back from our second trip to Napa about a month ago... can make recs to future travelers. Felt like the standout was Wheeler Farms. Also the tasting at 750 Wines in St Helena was really great as well.
Went to Nine Suns... great wine, shitty host. If you have a visit planned there and Jason is your host just cancel right now.
Also really enjoyed William Cole. Highly recommend that wine.
If you haven't already, try the nebbiolos from Valtellina. Ar Pe Pe is a great producer and tremendous value.
This. Though don't follow me since I only seemingly drink crap wines. I need to be following y'all to learn about better ones.
cellartracker 4 lyfe
I spent a couple of days importing my wines into Vivino ... why should I do that again for Cellar Tracker? I’m not being snotty about it, I’m seriously asking. Saw that Vivino seemed to have more users?
I just like the functionality a lot better.
Vivino seems more interested in selling you wine through their website than providing a useful platform for tracking, writing about, scoring and comparing notes on the wine you buy. Cellartracker is just a way more robust "wine nerd" service.
If it’s in a spreadsheet you can just upload it in to CT. They will even help.
Ugh no ... I did it via pics of labels
This is what I was afraid of... committing to one and finding a better option after
I haven’t been happy with the constant marketing of wine... I’m not buying their stuff
Vivino interfaces with CT. I’m not sure of the details because I don’t use Vivino but you should be able to find details by looking at CT or there is a helpful message board for info. You can also upload by label in CT (that was part of them working with vivino).
I looked into it. I’m just gonna stay with Vivino. I don’t know that I have the time to translate my wine nerdiness to digital formats. I enjoy talking about it and making short notes about my experiences but when my hobby starts to become work... that’s trouble for me.
I’m drinking a 2015 Gramercy Cellars Olsen Vineyard (S Rh Blend) that is for their wine club members. It’s the first limited release wine I’ve had from them since joining the wine club and it’s really good. It is more toward savory and earthy than fruity and I’m digging it.
And it’s ready to go?
Yes, in their notes they indicated it would be the first of their wines from this vintage to open up. I also decanted for an hour. I drank one upon opening (while grilling) and it was good enough to post about how good it is. But, the second glass, that had been decanted and is paired with steak kabobs, is better. The first was smooth and savory and this smoother but slightly less savory with a decant.
Good to know, thanks. I have a bottle laying down.
When I read your post I had a bottle of syrah from the same vineyard and vintage in the decanter already (B. Leighton). Will pour a glass soon.
I’m curious to hear how it compares. I’m not very familiar with Olsen Vineyard and I think this is exclusive to the wine club because they don’t have enough grapes for a bigger release.
It is my first wine from the vineyard and from B. Leighton.
Turns out it’s pretty damn decent. Floral on the nose. First few sips I was struck by the salinity and acid, both of which I enjoy. After more time, it revealed some very dark fruits and coffee / chocolate type stuff. Didn’t have much of the meaty or peppery notes I like like at this point and was maybe a touch disjointed, but should come together pretty nice I would think with a few years on it.
Looks like it was the estate vineyard for a now defunct winery called Olsen estates. Not sure who else buys grapes from the site but I wouldn’t hesitate to order it from a wine list.