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re: What are you pouring for Thanksgiving?
Posted on 11/23/17 at 12:40 am to Zappas Stache
Posted on 11/23/17 at 12:40 am to Zappas Stache
It's quite frustrating... I only come out this way for Thanksgiving every so often. I get told every time don't even bother about alcohol. The relatives won't even bother coming to New Orleans because every corner is alcohol...
0
Posted on 11/23/17 at 1:22 am to Zappas Stache
God. frick that, man.
Posted on 11/23/17 at 1:29 am to L.A.
‘04 Caymus Cab
‘08 Catena Alta Cab
Should be some nice drinking. It’s taking all my will power not to open one while I’m up smoking this brisket.
‘08 Catena Alta Cab
Should be some nice drinking. It’s taking all my will power not to open one while I’m up smoking this brisket.
Posted on 11/23/17 at 1:36 am to Panny Crickets
quote:
Burgundy.
Lots of delicious burgundy.
Red or white? What village(s)?
Would love to serve something other than new world, but I see all my folks faces going slack from the impromptu introduction of real wines to their pallets.
This post was edited on 11/23/17 at 1:37 am
Posted on 11/23/17 at 2:32 am to Mo Jeaux
quote:
The whiskey barrel aged stuff is hot right now. That's where the higher alcohol comes from.
quote:
is this true?
No. You pick the grapes much riper. Like at 32 on the brix scale. This will allow for additional fermentation. There’s also something in there about adding water. It was explained to me in Napa a couple of weeks ago.
You can also add additional sugar during the fermentation process but this method seems to be frowned upon.
We’ll be having two Smith Madrone whites. Their 2014 Chardonnay and 2014 Reisling. We got a tour from the owner and I am not a white wine drinker but found these two to be amazing. The vineyard is on the top of Spring Mointain in Napa. There are only sixty-four acres of Reisling planted in Napa Valley and Smith Madrone has nine of those acres. It’s pretty amazing that the number is that small considering the fact that there are 45000 acres of vines in Napa Valley.
I’ll probably open a red at the end of the day. I’m thinking it will probably be a David Fulton 2014 Zinfandel. I’d open their Petite Syrah but that shipment hasn’t arrived yet.
This post was edited on 11/23/17 at 2:35 am
Posted on 11/23/17 at 2:41 am to VABuckeye
On the subject of Cabernet Sauvignon. If you are a Cabernet drinker buy up Atlas Peak cab. It’s fantastic for one and Atlas Peak was devastated by the Atlas fire and is ten years away from producing great wine again so when it’s gone it won’t be back for a long time.
There’s a $20 version that’s easily available and it’s a great $20 bottle. There’s also an incredible $150 version that’s a great lay down bottle and could be great for speculators.
There’s a $20 version that’s easily available and it’s a great $20 bottle. There’s also an incredible $150 version that’s a great lay down bottle and could be great for speculators.
This post was edited on 11/23/17 at 2:43 am
Posted on 11/23/17 at 9:41 am to VABuckeye
quote:
No. You pick the grapes much riper. Like at 32 on the brix scale. This will allow for additional fermentation. There’s also something in there about adding water. It was explained to me in Napa a couple of weeks ago.
Interesting. I wonder if everyone is doing this for the bourbon barrel ones because you think bourbon you think 80+ proof so if it’s barrel aged, you’d want higher alcohol content.
Posted on 11/23/17 at 10:09 am to TH03
It was interesting to find out how they get the higher alcohol content. Basically the grapes only produce enough sugar at ripeness to hit 15-16% at max unless they leave them on the vine to an even riper state. Of course, introducing sugar later to keep fermentation going brings on another set of issues so my understanding is that more ripeness and a higher brix number is the preferred method.
Next time I go I will focus completely on the smaller boutique vineyards. You get to speak with the owners/winemakers and they love to share their craft. They also make some fantastic wines.
Next time I go I will focus completely on the smaller boutique vineyards. You get to speak with the owners/winemakers and they love to share their craft. They also make some fantastic wines.
This post was edited on 11/23/17 at 10:11 am
Posted on 11/23/17 at 10:17 am to TH03
quote:
Interesting. I wonder if everyone is doing this for the bourbon barrel ones because you think bourbon you think 80+ proof so if it’s barrel aged, you’d want higher alcohol content.
Bumping up the brix without the acidity to match it, which is what Cali is famous for, produces a big wine with the illusion of sweetness. I think they bump it up even more in this case so the flavors leeched from the barrels don’t completely overwhelm the fruit. Higher brix, more alcohol.
This post was edited on 11/23/17 at 10:20 am
Posted on 11/23/17 at 11:28 am to L.A.
I'm cheap. Jim Beam red stag and coke
Posted on 11/23/17 at 11:38 am to Masterag
quote:Interesting.
08 Catena Alta Cab
Posted on 11/23/17 at 7:30 pm to L.A.
Hey L.A.,
Are you going to put together your annual list of reasonably priced wines for the holiday season? It's always a hit at my house!
Are you going to put together your annual list of reasonably priced wines for the holiday season? It's always a hit at my house!
Posted on 11/28/17 at 2:47 pm to CajunAlum Tiger Fan
quote:
Hey L.A.,
Are you going to put together your annual list of reasonably priced wines for the holiday season? It's always a hit at my house!
Absolutely. I have my list of wines purchased from throughout the year and I should start putting the top 20 list together sometime next week.
Posted on 11/28/17 at 2:48 pm to Masterag
quote:
. I think they bump it up even more in this case so the flavors leeched from the barrels don’t completely overwhelm the fruit
That makes sense.
Posted on 11/29/17 at 9:54 am to L.A.
quote:
Absolutely. I have my list of wines purchased from throughout the year and I should start putting the top 20 list together sometime next week.
I have a Christmas party at my house on the 16th that I'll be shopping for next week so get on that
Posted on 11/29/17 at 11:41 am to yellowfin
quote:You got it. I should have it posted sometime in the first week of December.
I have a Christmas party at my house on the 16th that I'll be shopping for next week so get on that
Posted on 11/29/17 at 11:45 am to yellowfin
Palermo cab and rombaeur chard. Get a case of each.
Posted on 11/29/17 at 4:12 pm to L.A.
Guess I'm late, but it's still first page. We poured:
Prisoner x 2
Belle Glos Clark & Telephone
Cakebread Cabernet
Guarachi Sonoma Pinot Noir
Terre a Mano Sangiovese
Big Table Farm "Bert" Pinot Noir from Willamette.
Prisoner x 2
Belle Glos Clark & Telephone
Cakebread Cabernet
Guarachi Sonoma Pinot Noir
Terre a Mano Sangiovese
Big Table Farm "Bert" Pinot Noir from Willamette.
Posted on 11/29/17 at 11:59 pm to TH03
quote:Had the 2015 Rombauer with Chilean Sea Bass at Dal Rae's Restaurant here in Los Angeles a few weeks ago. It was superb.
rombaeur chard.
Posted on 11/30/17 at 6:05 am to L.A.
Perfect pairing.
It's a fantastic chard.
If anyone wants rombauer, I suggest stocking up now. They got hurt by the fires. The Zinfandel has had stock issues the last few weeks.
It's a fantastic chard.
If anyone wants rombauer, I suggest stocking up now. They got hurt by the fires. The Zinfandel has had stock issues the last few weeks.
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