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Wine with 'double soup'

riesling or gewurztraminer

Dec 20, 2014
TombstoneShadow in Wine

Wine for Prime Rib <$25

Definitely interesting (at least for me) in that 2009 was a great vintage in that appellation. Drawback if any is that it's a bit youngish, so bear that in mind when tasting it.

Dec 17, 2014
TombstoneShadow in Wine

Wine for Prime Rib <$25

Hi JAB.

First there's another thread here recently where several posters discussed pairings of different red varietals with beef in general and prime rib and steak in particular.

But, to my personal palate I find numerous "richer red wines" work well with prime rib. Here I'm talking cabernet, merlot, nebbiolo, zinfandel, sangiovese, malbec, shiraz among others. Also like rich but "velvety" reds like Valpolicella Ripasso for these meats.

SO... frankly you have a wide range to choose from, what i would concentrate on are two variables to find the price you're looking for:

1) First is VINTAGE YEARS. Try to find a Napa cab, for example, from a mid-shelf producer in a great year... this is where you can find the $25-35 dollar bottle that tastes much better than it's price. In a bad year the $125 bottle won't taste as good.

2) Second is just what your wineshop has in stock... See what they can offer you in these appropriate varietals at your price range. I'd rather have a standard-release maipo cabernet from chile in a great year than a "name" cab from somewhere else in an off year.

LASTLY, I would strongly suggest buying several varietals since you're getting 4 bottles in all... why not at least two different reds, two bottles each, so you can compare and contrast the quality of the pairings ?? Would also suggest some red-friendly seasoning like cracked black pepper & garlic, and side dishes like mushrooms ... these just help you to further "bring the food to the wine".

Please report back.

Dec 17, 2014
TombstoneShadow in Wine

Seeking food pairing for garnacha

Lamb, duck, dark turkey, game birds...

Dec 11, 2014
TombstoneShadow in Wine

Same wine, totally different taste?

Were both bottles the 2009 vintage?? Maybe I'm reading this wrong... you bought one bottle in 2009 and another in 2014? Which vintage years were these?

Dec 04, 2014
TombstoneShadow in Wine

Brewery hits back at ‘racist’ lager claims

ahhh yes, missed that angle...

Dec 04, 2014
TombstoneShadow in Beer

Rogue Hot Stout

Not this one, but I tried a chili beer at a poker game earlier this year... can't recall if it was jalapeno or habanero... no matter, it was horrible, that mix didn't work and I can't see sriracha doing any better.

Dec 02, 2014
TombstoneShadow in Beer

Brewery hits back at ‘racist’ lager claims

Right.... Schwartz isn't edgy; and edgy works in niche microbrew marketing.

Dec 02, 2014
TombstoneShadow in Beer

chateau margaux grand cru

In general:

1: Roast beef, steak, or prime rib
2: Roast lamb
3: Cheese plate of: mid-aged cheddar (4 yrs is ideal), parmesan reggiano, provolone valpadana, and a younger gouda.
4: Mushrooms
5: Cracked black pepper...

Most dishes with these flavors predominant are going to pair quite nicely.

Dec 02, 2014
TombstoneShadow in Wine

Brewery hits back at ‘racist’ lager claims

Never tried this but the marketing angles are interesting. My 2 cents:

1: First, microbrews in general are niche products. As soon as they become mainstream they lose their cache. An interesting line that actually thrives by having a limited market.

2: Microwbrew types like "black lager" have an even more limited niche.

3: Unusual logos, names, images, taglines, etc. are the "norm" in this deliberately limited market. Look at the biggest offender with taglines... Stone Brewing... "you don't deserve this beer"; "this beer is too good for you"... "this beer is absurd"... and all the other crap they cover their bottles with... and they thrive everywhere.

4: Therefore, while "slave to this beer" might offend the average person, understandably, I think the effect on the target niche market could well be the opposite...

Regardless of the above, the color usage on that label is pretty good, and it definitely pops, features a woman, considering the market likely skews male... and every beer from budweiser on down features gorgeous women in their ads... food for thought.

Dec 02, 2014
TombstoneShadow in Beer

Grahams 1994 Port - too early to drink now?

the bottom line is that you can drink it now, and your friend will love this gift... very classy, a great year...

Dec 01, 2014
TombstoneShadow in Wine

Aging Dogfish 120

Ray I "age" most of my beers in a dimly-lit, relatively cool room in the basement... prolly averages in the high 50's, low 60's. Just keep 'em standing up, not laid down like wine.

Not sure if this is the right way but I've opened numerous bottles after 1 - 2 - 3 years, and it seems to work.

Like the other poster said, I'd be a bit leery about keeping them too cold, maybe "lightly" refridgerated, whatever that temp might be,

Dec 01, 2014
TombstoneShadow in Beer

Budweiser loses out to craft beer in US

But the tagline is there if they want to try and revive it... better to have a catchy logo and tagline than just a brand name.

Dec 01, 2014
TombstoneShadow in Beer

Wine Pairing Suggestions? Fennel/Radish salad +tuna, followed by Gamey Ragu

Of your two options, I generally like the second: a white with the salad, red with the ragu...

For the salad w/ fennel, melon radish, anchovy, walnuts, & tuna: Pairings are variable depending on the mix of ingredients. The 3 wines I'd most favor are chardonnay, kabinett riesling, or a rose. Of the 3, chardonnay seems most appropriate, assuming there's just a hint of anchovy. The more pronounced the anchovy the more interesting the rose. Overall riesling is probably the most forgiving.

For the ragu I like a medium-rich red, velvet texture, not too tannic... say, a valpolicella ripasso.

Nov 28, 2014
TombstoneShadow in Wine

Budweiser loses out to craft beer in US

Also don't overlook the importance of packaging and sloganeering...

PBR has that very attractive purple ribbon on the front...

Miller has "Champagne of bottled beer"...

Coors with the inviting picture of the mountains and "brewed with pure rocky mountain spring water"

*&^%$# like that actually helps sustain or revive a beer vs. the competition that doesn't have it (like grain belt, falstaff, pearl, etc.)

Nov 28, 2014
TombstoneShadow in Beer

Czech president: US beer is ‘filthy water’

Right, the direct promotion was via the companies involved... and they've done an amazing job with it. When I first saw Corona pitched as a luxury beer in the U.S. I thought "you must be kidding"... prior to that it was one of the least-regarded beers in Mexico.

Nov 26, 2014
TombstoneShadow in Beer

Czech president: US beer is ‘filthy water’

Think he might be trying to promote Czech beer exports?

Alcohol exports must be a major boost to any economy... look at how Mexico has been able to re-package and promote Corona beer, a bottom-shelf thinnish "old milwaukee of mexico" into something of a desirable cult beverage in the U.S.

Nov 26, 2014
TombstoneShadow in Beer

Wine for prime rib and traditional Thanksgiving turkey dinner?

Not trying to prove anything...

Just as several posters have explained why they don't like pairing cabernet with prime rib, I'm just doing the same... looking into why some of us do.

That said, if I'm picking just one bottle for both prime rib AND turkey, it wouldn't be cabernet.

Nov 25, 2014
TombstoneShadow in Wine

Wine for prime rib and traditional Thanksgiving turkey dinner?

Just to clarify, the choice of cabernet sauvignon and prime rib is entirely a palate issue. There are so many of us who love the combination... Could it be the very high fat content in the typical prime rib cut that works so well with the cabernet tannins?

http://www.seriouseats.com/2010/12/wi...

http://www.culinaryarts360.com/index....

http://www.intowine.com/best-wine-pai...

http://new.scenenewspaper.com/2013/12...

http://www.cellarnotes.net/cn_fw_prim...

Karen MacNeil makes the point very well... while [to her palate], cabernet is "the most beef flexible wine"... "the truth is there are no rigid rules" http://www.cellarnotes.net/cn_fw_prim...

Bon Appetit, and please report back!

Nov 24, 2014
TombstoneShadow in Wine

Wine for prime rib and traditional Thanksgiving turkey dinner?

This basically goes to what pleases your palate as a number of red wines will work here...

For turkey: syrah, zinfandel, or pinot are my faves...

As for prime rib, however, to me it is "the" cabernet pairing. Of the above, zinfandel certainly and syrah also work. Not as enthusiastic about pinot with prime rib though I know others love it. And of course there's a host of other rich reds that work with prime rib: barolo is great, brunellos are great, malbec... a long list; but they don't reach to turkey quite as nicely IMO.

So, if I was to pick only one wine, probably a zinfandel because it really covers both dishes nicely. If I'm adding a 2nd wine either a syrah or PN, depending on which is better on their list. If equal, probably a syrah because to my palate it matches the prime rib a bit better.

To the other question, I'd rather order 2 different wines by the glass, if they fit my dishes better, than one common bottle... even though the bottle is less expensive per glass. I'm guessing you will have enough persons in your party to accommodate two bottles anyway?

Nov 23, 2014
TombstoneShadow in Wine

Oh, $#|+ -- I've reached THAT point . . .

Drinkable port is still a steal compared to alot of other "prestige" wines...

Recently bought the 1994 Graham's VP which is drinkable now. From memory the price was in the $110-ish range?

Nov 18, 2014
TombstoneShadow in Wine
1

Requesting Course/Wine Progression Assistance, Please!

A couple substitutions to consider:

"Third". I'd look at a kabinett riesling. It very predictably matches both the mackerel and avocado.

Alternatively... as one poster suggested, "combining" one wine for both third and fourth courses... pinot would work for both, nice match for truffle and mackerel (or salmon).

"Fifth". Agreed a richer red wine pairing makes sense here in your sequence... For low-maintenance look at pre-marinated mixed-grill meats with appropriate wine match depending on the meat you select.

"Sixth": I'd look at the wines I have on hand and have available great cheese matches for them... depending on diner's preferences they can pour what they like: champagne (chevre); gewurztraminer (gruyere); sauternes (roquefort); pinot (epoisses, chevre, & roquefort). Common denominators: chevre, gruyere, roquefort, & epoisses. If you serve a richer red in 6th (cab, merlot, zin, etc.), add parmesan.

For dessert definitely pair sauternes with the f-g ice cream. with the walnut soup, in addition to sauternes I'd also look at a sweet sherry, vin santo, or madeira.

This said, I think your overall meal plan is pretty solid, just putting a few options out there.

Nov 17, 2014
TombstoneShadow in Wine

Search for Everyday-Drinking Pale Ales

Impromptu blind tasting of 2 more medium-ABV PA's:

Mikkeller Green Gold
Schlafly T-IPA, a "Tasmanian" IPA in that it's brewed with Aussie hops

Actual tasting notes follow:

BEER 1: Delicious. Starts ssweet in a cocmplex bouquet > fades to dryness after a time. Overall impressive if perhaps almost too bitter in the lingering notes.

BEER 2: Very fresh taste. More focused or singular with less flavor development or complexity than Beer 1.

Problem: sometimes "fresh" flirts with skunky.

Re-tasting after refreshing palate:

2: Fresh tasting if a bit skunky. Singular, craving this less...

1: I prefer this... a bit more complex and "interesting"... Almost a mild barleywine impression up front. Too bad t fades to overly dry but still quite nice.

Beer 1 is the winner and will move on in these tastings.

*************************************************
Revealing the Beers:

BEER 1: Mikkeller Green Gold (the Winner)
BEER 2: Schlafly T-IPA

Nov 09, 2014
TombstoneShadow in Beer

Tasting Notes: 8 quick miscellaneous beers on tap... IPA, porter, stout, etc.

Yes... Rogue is still out there everywhere, just not with the same limelight they had 15-20 years ago. But still overall they have a good lineup and some of their beers are absolutely first rate.

Nov 08, 2014
TombstoneShadow in Beer

Chilean wine industry ‘too brand driven’

As a long-time fan of chilean wine, especially cabernet, I agree they seem to have gotten a bit lost in their marketing over the past 20+ years.

Not being a wine-industry marketing guru it does seem that BOTH specific terroir and specific brands are necessary. This article seems to say terroir is more important than brand development... I see them as equal.

Certainly would agree that chile has focused more on brands than developing the "worthiness" of Maipo, for example...

Where I feel they have gone astray is with too much emphasis on "reserves", "super reserves" and "signature" bottles... Don-this and Don-that... almost to the point of confusing me. I don't think it's wise for a brand to so over-emphasize it's reserve bottlings that it makes it's "main" bottle look perhaps un-attractive or cheap. Just produce a well-made mainstream bottling and one reserve, that's enough...

... then help elevate the profile of your vinicultural area.

Still a fan of Chilean wines.

Nov 07, 2014
TombstoneShadow in Wine

$37.50 or $3,750? Who's Right?

BTW, There's a backstory here: the complete distortion of food and entertainment pricing in gaming meccas over the past 10-15 years.

Does anyone remember when Las Vegas actually was good value? Now it's endless non-stop hustle.

I've never been to this restaurant but just generalizing there is a feel if not an expectation in many gambling-city restaurants that the customer will be paying "top prices plus" for what is too often less than a top-quality dining experience.

Nov 06, 2014
TombstoneShadow in Wine

Tasting Notes: 8 quick miscellaneous beers on tap... IPA, porter, stout, etc.

There's nothing like taking your wife to an appointment close to a great microbrew bar :) With an hour or so to kill I order sampler flights of 8 beers; a few I've had before (but not on tap), but mostly new ones.

Not tasted blind, I knew the identities of the beers ahead of time, and which was in which glass. In no particular order:

STONE XOCOVECA "Mocha Stout": This was a dry-ish stout. Not offensive. Somewhat reminiscent of Old Rasputin. Had to really swirl and re-pour this to decant it and bring out faint mocha hints. Overall just fair. Kind of a letdown because I'm cellaring a couple bottles of this and had fairly high hopes for it. Based on the draft flavor I'm thinking this might soften up and improve with 1-2 years in the bottle.

ODELL MYRCENARY IPA: Just killer. Benchmark stuff. I love this in the bottle and if anything even better on tap. It's got a semi-dry backbone with nicely contrasting sweetness in the complex range of flavors. Don't have enough superlatives for this...

BOULEVARD TANK 7 SAISON: Just fair, kind of bland compared to the OM.

ROGUE 7-HOP (On tap no less!): This is really great. Gives Myrcennary a run for it's money. Think of it as Myrcennary with a bit less sweetness and slightly more dryness. Very well made.

OSKAR BLUES DALE'S PA: Nothing not to like. Not exceptional either. "Pales" vs. OM and R7-H.

BOULDER SHAKE CHOCOLATE PORTER: Hello. This is great stuff. Delivers the "mocha" that Stone Xocoveca promises. Very complex lingering and pleasant flavors.

LEFT HAND MILK STOUT: Pretty nice. Just not quite up to BSCP,

LEFT COAST HOP JUICE: Another really nice IPA. Initial notes read: "bright, delicious. Stands up to R-7-Hop, not as sweet as Myrcennary.

****************** IPA TASTE OFF ********************
So the stars here were the BSCP 3 IPAs, with honorable mention to LHMS. So let's do a tasteoff between the IPAs:

HOP JUICE: Brighter than Rogue 7, but more bitter... prefer Rogue 7.

ROGUE 7-HOP: Delicious, complex mild bitter to bittersweet flavor range.

MYRCENNARY: Great attention-getting flavor. Would like to declare it the winner but Rogue 7 is right up there too, just a different flavor profile.

1st Place is a tie: Rogue 7-Hop and Odell Myrcennary. Two awesome IPAs for your enjoyment.

Nov 06, 2014
TombstoneShadow in Beer
1

$37.50 or $3,750? Who's Right?

After reading all the information here... including what allegedly was captured on the videocam I have a hard time believing that NOBODY at that table understood the price to be $3,750. Maybe not everyone, but somebody did if the "full story" is correct.

Perhaps the guy who did know figured incorrectly that the guy who ordered it (and presumably was going to pay for it) also knew, and that it would be inelegant to make sure the guy knew the price, or even call attention to it.

So what's the law say here? Can the diners be held to the full price if the "orderer" didn't know? Probably, because the last precedent a court system would want to set is that the listed price on merchandise at a store isn't binding. Imagine how many millions of retail transactions occur everyday in NJ... that would paralyze the court system...

...but this isn't the sort of thing a backlogged court wants to deal with either. Odds are both their attorneys and any judge would recommend they strike a deal between themselves and be done with it. Both the diners and the venue learned valuable lessons here and neither got too badly hurt.

Nov 06, 2014
TombstoneShadow in Wine
1

$3,750 Sticker Shock at Bobby Flay Steak

For a 2011 cabernet no less... way too soon to open that bottle.

Port assesses ‘incredible’ comeback

Compared to the prices that "cult cabernet" and other "trophy" wines are bringing, don't tell anyone but Port is a ridiculous screaming bargain by comparison...

Nov 05, 2014
TombstoneShadow in Wine