T1B

You two fucking hillbillies need to be banished from The Wine List thread immediately.

Well then, the ice should help fight the hands warming up the wine.

When we're out by the pool, my wife uses Tervis tumblers. She bought these little fake ice cubes in the shape of fish you freeze and use as ice and puts them in with her wine so it does not dillute the wine.

I got a Kitchen Aid ice machine for the basement bar I just put in. Thing makes the perfect ice in cubes a bit smaller than dice. I fill the glass to the rim for my jack and cokes. I may try the white wine with the ice. When I do have whites, I like them really cold.

Goober McTuber wrote:You two fucking hillbillies need to be banished from The Wine List thread immediately.

Hey man, re-read the first post in The Wine List thread.

mvscal wrote:This forum needs some attention. This thread is for good wine reasonably priced not superb wine exhorbitantly priced or crap wine for stumblebums. I'm talking about quality wine in the $10-$20 bottle or so range for an average sit down dinner. There are a lot of good bargains in that range.

This is for the NON-snob!

You guys are well below the level of a non-snob. Homeless guys drinking MD 20-20 in a brown paper bag are looking down their noses at you.

Fuck that! Paper sacks offer NO insulation from hands warming up the bottle of MD 20-20. I put about 14 layers of newspaper around my 40 before gripping it.

IndyFrisco wrote:Fuck that! Paper sacks offer NO insulation from hands warming up the bottle of MD 20-20. I put about 14 layers of newspaper around my 40 before gripping it.

My cashmere mittens work a lot better.

l to r...Goobs in his "dressed down" wardrobe, and just the right glass

Goober’s younger, better looking, and prefers a red, but it’s a start.

So you admit to being a glass of wine?

.hguorht gniwohs si aixelsyd ym sseug I

IndyFrisco wrote:So you admit to being a glass of wine?

Maybe you’d like a second career as a glass-blower, IndyFellatio.

So should I start here?

Seems like Goobs is trolling for some male-on-male servicing.

It's the internet. How am I supposed to know that Indy is a male?

Good point.

, or should it be :? ?

The bottle of pinot grigio currently sitting in the door of the fridge has been drank mostly right from the bottle. I pull it out to splash some on whatever chicken dish I am currently burning and my rule is a splash in the frying pan, a swig down the gullet.

When I actually have it out for a glass full, it usually ends up in a coffee mug. You see the coffee mug has a handle so I don't have to worry about all that hand heat ruining it.

Coppola claret

His wine is very good and reasonable. A bottle of the Director's Cut cab tends to frequent my kitchen as well.

One of the better Pinots I've had in the 10 dollar range. Made by Hahn Estates, if you want something a little better the Hahn Estates Pinot is worth the extra 5-8 dollars.

OK, after typing some extremely long, complicated responses involving the chemistry of wine, and what you did wrong Todd, then having (self-caused) browser problems, I'll wait until later to explain redox reactions and wine stability for another time, since I fucked up so bad (because apparently wine chemistry is simple, and messageboard posting is complicated).


But it wasn't "excellent" days later... trust me on that one. Some wines hold up to slight oxidation better than others, for sure... but it was fucked up "a few days later."

I've given you people wayyyyyy too much credit. Might have to get into some "Wine for T1B Dummies* " here soon.


* -- We ALL qualify by default, for posting here

Toddowen wrote:a marinated porterhouse.

You should be shot in the head and mulched for fertilizer.

This is a Spanish albariño. It is probably most similar to a dry riesling if you aren't familiar with it.
Fruity with a very crisp mineral finish. Outstanding with fish.

Toddowen wrote:

mvscal wrote:

Toddowen wrote:a marinated porterhouse.

You should be shot in the head and mulched for fertilizer.

Stay on topic. This thread is about wine.

yes, and he's wining about your fukking up a good cut of meat. i tend to agree with him. a nice porterhouse is pretty much ready to burn. marinating is for lesser cuts.

Toddowen wrote: all the fuck does is criticize every single fucking thing I do

That's because you're a fat, drunken loser, Tardd. You have no taste, no class and no reason to live.

Toddowen wrote:Well guess what? It was a lesser cut. It was a "Big Buy" from Stop and Shop, on sale at $4.99 a lb., and was promptly placed in ziplocs and frozen within minutes of me walking through the front door, so they would still have a reddish color to them instead of a brown one when weekend grilling time is effect. They're far from the $10 stuff you'll buy at Stu Leonards, Whole Foods, or Bristol Farms. You're familiar with Stop and Shop's meats, smackaholic? Tell Mvscara what they're like, 'cause all the fuck does is criticize every single fucking thing I do

I got some petite sirloins from Stop and Shop for $4.99 a dose that I'm going to be rubbing some spicy stuff upon this weekend, and I don't give a fuck what anyone thinks. It beats the hell out of anything that goes by the name of "beef" placed in a nukrowave, and I'm more than cool with that.

i would think a porterhouse, even from S&S would be a good steak. I guess I could be wrong. Lately, the OL has been doing her [softball] meat shopping [/softball] at bogners in vernon. Place is amazing. $2/lb hamburger that is better than anything the big stores have at any price. Haven't had ANYTHING from the place that wasn't great. As for mvsdouche being an ahole, it's pretty much like breathing to him, don't take it personal. Although I will admit, he usually is civil in here. He even gets along with mikey.

Toddowen wrote:He's the son of a prick sucking bitch. I guess I shouldn't have expected any less.

now you're catching on.

expect the absolute worst and you'll rarely be dissapointed in this dump.

smackaholic wrote:Although I will admit, he usually is civil in here. He even gets along with mikey.

I told him I'd take away his Laguiole corkscrew if he wasn't nice.
He's been pretty civil since then.

Mikey wrote: Laguiole corkscrew

sounds like some sort of gay porn stunt.

Mikey wrote:

smackaholic wrote:Although I will admit, he usually is civil in here. He even gets along with mikey.

I told him I'd take away his Laguiole corkscrew if he wasn't nice.

I actually have one.



Not one of their over the top expensive models, though. I've had it for years. I used to be a waiter in the fine dining room at a country club in Austin when I was in college so it was part of the uniform.

I'll bet you didn't know Caddyshack was a documentary. Fun job for sure.

LOL

My first job at about 14 was picking up balls on the driving range and cleaning members' clubs after school at a CC in Palo Alto. It was too steep for one of those fancy tractors with a cage on it, and it wasn't busy enough to require constant clearing. Hence, I was given a barrel, a shag bag and a golf cart to pick up the balls after hours.



I was supplosed to drive down the hill, get out of the cart, pick up the balls with the shag bag and empty them into the barrel. Usually though I drove around with one hand on the wheel and picked up balls as I drove past them. Used to have some real fun when that hill got muddy in the winter

Picked up a few caddy assignments on weekends. Eventually, because my best friend's parents were buddies with the catering director, I started busing tables, parking cars and working the champagne bottles at weddings.

Nice thing was...my parents were members. I got to play on Mondays which were dark for members. I could be hanging out at the pool in the summertime, walk back into the kitchen where I knew everybody and make myself a chocolate malt on the shake machine.

Got more than a few stories to tell, so yeah, I know about that Caddyshack stuff.

Those were some good years.

Grew up working the golf course as well. Spit-shine the members clubs, clean the carts, run the pro shop, and clear the driving range. Clearing the range was the best part. Took a 5 iron and walked through the trees in the rough and punched out the balls into the fairway. To this day, the best part of my game is escaping trouble from the trees because I spent so many years doing it as a kid.

My first job at about 14 was picking up balls

Of course it was, altar boy.

Spit-shine the members

A second major offense from Indyfellatio, all but for a lack of an apostrophe.

No way is forgetting an apostrophe a major offense.

ELIMINATED!?, yes. Basement?, no.

Was on a biz trip this past week and enjoyed half a bottle of this with my meal:



Found it by the glass in a few local restaurants but need to check the (outdated) PA Wine store for a bottle. I'm still a novice with wine but generally prefer whites to reds. This came recommended and I wasn't disappointed.

Anyone familiar with this vineyard?

jiminphilly wrote:Anyone familiar with this vineyard?

No. But after a really quick bit of research, if they want ~$15 for chard, a genie better pop out of the bottle and blow me after I drink it.

Just got my September wine club shipment.

Three bottles of the 2009 version of this fine Napa Valley cab, a blend from several Napa Valley vineyards from Rutherford to St. Helena:



This is supposed to be an awesome wine. I may have to open one tonight.



One of these, also 2009, a single vineyard cab from one of the oldest wineries in California:




And a couple of these, a 2006 Napa Valley merlot. This one is cheaper than the other two but an awesome merlot, probably the richest tasting merlot I've tried:





All three are library quality wines, but to be honest I have a hard time saving a good bottle for more than a few weeks.

A few of these may go out as Christmas gifts. I think I have another shipment in November, though, so these may not last that long.

I believe a certain winery I'm associated with is doing zin this year (which means it will hit the marlet in summer 2014).

Loading up on all kinds of stuff, since this was/will be an amazing year for U&L wines. Mother Nature decided to make up for the last 2-3 vintages... not that they were bad, they just weren't 2012.

Had a couple glasses of this the other night...




while enjoying:

RABBIT RAGU with PAPPARDELLE
Slow cooked rabbit with San Marzano tomato, porcini mushroom puree, bay and fresh thyme tossed with our housemade wide ribbon pasta, garnished with parmesan.

Excellent. 70% Sangiovese, 30% Cabernet.

Sounds really good. Is this what they call a "Super Tuscan"?

We shared some of this last night (I had the cioppino):